Full Product Manual

Stocks, Soups
& Sauces
Tips for Stocks, Soups & Sauces
• When preparing stocks, make
double batches and freeze for later
use.
• Freeze small amounts of prepared
stock in ice cube trays for quick
and easy seasonings.
• Over salted stocks, soups or
sauces? Add 1 teaspoon sugar
for every 2 liters of liquid. You
may also peel a white potato and
cut into chunks before adding to
liquid. Allow potato to cook for 10
minutes.
• Stocks should be brought to a boil
only once.
• Cloudy chicken stock? Add a froth
of three egg whites to hot soup and
let it form a raft. Skim raft for clear
soup.
• To remove fat, place soup or stock
in refrigerator. Fat will rise to the
top for easy extraction.
• Save vegetable scraps such as
carrot peels, celery stalks and
onions as ingredients for soup and
stew stock. Freeze until needed.
4 cups of
Chicken Broth
Pre-Made
Alfredo Sauce
Cooking at 1800W vs. 900W
These are general guidelines only.
Temp 575˚F/Sear 275˚F575˚F/Sear 275˚F 175˚F
1800W
8:30 Min 4:45 Min
8:30 Min
4:00 Min 5:09 Min
900W
3:46 Min
3:21 Min
3:46 Min
3:00 Min 4:30 Min
4 cups of
Beef Broth
Pre-Made
Marinara Sauce
Cheese
Sauce