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• If you are slow cooking, you can use the BROWN/SEAR
or SAUTÉ functions first to brown meats and sauté
vegetables at the beginning. Browning meat prior to
slow cooking not only gives your food great color, but
it also seals in the juices and flavors and keeps the meat
tender.
• When using the SLOW COOK function, make sure the
Steam Release Valve is in the “Release” (open) position.
• When using the SLOW COOK function, the Multi-
Cooker does not recover lost heat quickly, so only lift the
Lid if necessary or if instructed to do so in the recipe.
It’s a good idea to monitor your slow cooking results
throughout the cooking cycle by quickly removing
the Lid and checking, then quickly replacing the Lid.
Different cuts and thickness of meats and vegetables can
vary cooking times.
• It is not uncommon for meat to cook faster than root
vegetables. It is for this reason that we recommend
chopping all vegetables to a similar small size. Meat can
be cut into larger chunks because if it is cut too small, it
will break up once cooked and tenderized.
HINTS AND TIPS FOR SLOW COOKING HINTS AND TIPS FOR SLOW COOKING (CONT.)
• Slow Cooking reduces evaporation, resulting in the
flavors and juices being maintained. Keep this in mind
when creating your own recipes, as you may not require
as much liquid as you would when using other cooking
methods, such as pressure cooking.
Temperature Temperature
Suggestions
Recipes Ideas
High Use this setting for
recipes that require
shorter cooking
times, generally 4-6
hours.
Ideal for sauces,
chili, potato dishes,
cheese dishes,
chicken wings and
meatballs in sauce
Low Use this setting
for recipes that
require longer cook
times. This setting
is used for recipes
that usually require
cooking for 8 or
more hours. Perfect
for less tender cuts
of meats.
Ideal for less tender
cuts of meat,
braised meats, dried
beans, soups and
stews
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