Fryer User Manual

8
TIPS & HINTS
HEATUP TIMES may vary based on a
number of factors. Approximate times are:
• Brown/Sauté (350°F, empty pot) –
6 minutes
• Steam (1 quart of water) – 10 minutes
THE COOKING POT is designed
specifically for use in the multicooker. Do
not use in oven or on stovetop. Take it
right to the table to serve!
THE STEAMING RACK should be placed
in the UP position to raise food above
water. NOTE: The metal steaming rack is
specially designed for this pot and will not
damage the coating if used as directed.
BROWN/SAUTÉ
• For even browning, it is important not to
crowd the pan. Foods should be cooked
in an even layer. Cook larger portions in
batches when necessary.
• When browning and sautéing foods
before slow cooking, some items may
produce a lot of grease. To remove
excess, use pot holders to carefully
remove the pot from the base; pour off
the grease from the edge of the pot.
Return the cooking pot to the base and
finish cooking.
• When browning meats, browned bits left
in the bottom of the pot can be used to
flavor the dish. Simply add a small
amount of liquid (like water, wine or
broth) to the pan and scrape up the
browned bits with a wooden spoon –
leave in pot. Incorporate into the dish or
sauce.
• Foods can be reheated with the Brown/
Sauté function. Put precooked food into
the cooking pot. Set on Brown/Sauté at
350°F and stir until all ingredients are
warmed through. Once food is
simmering, switch to Warm on the Slow
Cook function until ready to serve.
• For thicker dishes like stews, a small
amount of liquid may need to be added
to the pot when reheating.
SLOW COOKING
• Browning foods before slow cooking can
add more depth and flavor to the
finished dish. If time is short skip this
step and add all ingredients to your
cooking pot to slow cook. The only
exception is ground meats, which should
always be browned before slow cooking.
• When converting a traditional slow cook
recipe to include Brown/Sauté, the liquid
amount may need to be increased. This
is because cooking starts at a higher
temperature than it would in a traditional
slow cooker. Recipes vary but we
recommend checking the recipe halfway
through cooking time.
• For best results, fill multicooker at least
one-quarter full but not more than three-
quarters full.
• To ensure that root vegetables such
as carrots and potatoes are cooked
through, cut them no larger than
2 inches. This is most important for
dishes that slow cook fewer than 6
hours.
• “Crisp-tender” vegetables should be
added during the last 30 minutes of
cooking time to prevent overcooking.
Some fresh herbs such as chopped
parsley or chives should be stirred into
dishes just before serving.
• Removing the lid when slow cooking lets
heat escape, requiring extra cooking
time. Each time the lid is removed, add
about 15 to 20 minutes of cooking time.
• A fat mop can be used to remove
separated fat from slow-cooked food by
brushing it over the top. Alternatively, the
food may be refrigerated and the
congealed fat can then be lifted off and
discarded before reheating and serving.
• Should you want to decrease the amount
of fat in recipes, remove as much of the
visible fat as possible from meats and
skin from poultry. Drain any fat from
browned meats.
•
Many slow-cooked foods such as stews
benefit from cooling and refrigerating,
then reheating – as the saying goes, stew
or chili is always better the second day.
Bring food to a simmer on the Brown/
Sauté function at 350°F. Stir to ensure all