22
TIPS FOR GREAT RESULTS CARE AND CLEANING
• It is not necessary to thaw frozen
vegetables prior to adding to a soup for
cooking, but the cooking time may need
to be lengthened� Frozen meats should
be thawed before cooking with the Soup
cycle to be sure they are properly cooked
through�
• It’s best to add dairy ingredients such as
cream, milk or cheeses near the end of
cooking to prevent separation�
Risotto:
• In general, the rice for risotto should
be sautéed in some type of fat prior to
adding any of the liquids in the recipe�
Allow the multi-cooker to preheat in the
Sauté stage, and then add butter or oil as
outlined in your recipe� Add the amount
of rice specied in the recipe and stir it
occasionally for several minutes or until the
outer edges of the rice grains are semi-
transparent but the interior is still white�
Other ingredients that need to be sautéed
such as onions, garlic or other vegetables
can also be added and cooked during this
step�
• If your recipe calls for wine, add it before
adding the other liquids� This allows the
avour of the wine to be absorbed into
the rice�
• Heat the liquids for your risotto recipe on
the stove or in the microwave until very
hot, generally just below the boiling point�
• Add hot liquids to the rice in 1-cup
(190 g) increments and stir constantly until
almost all of the liquid has been absorbed
before adding more�
• It is best to add cheese, herbs or other
delicate ingredients during the last few
minutes of cooking�
• To prevent overcooking and keep the
texture of the risotto creamy, remove the
cooking pot from the multi-cooker base
after your recipe is nished if not serving
immediately�
Slow-Cooking:
• As a general rule for using your favourite
recipes in the Multi-Cooker, increase the
amounts of herbs and seasonings to offset
the effect of longer cooking times�
• Do not use frozen, uncooked meat in the
Multi-Cooker� Always thaw meats prior to
slow cooking� The size you cut food into
can affect its taste and texture� To assure
uniformity of cooking, cut vegetables of
similar density, such as potatoes, carrots,
and parsnips into similar-sized pieces� In
general, dense vegetables should be slightly
smaller than more tender vegetables�
• Cutting meats into large pieces allows
longer cooking times and avoids
overcooking�
• Some foods are not suited for extended
cooking� Pasta, seafood, milk, cream or
sour cream should be added 2 hours
before serving�
• Add garnishes, fresh herbs, and quick-
cooking vegetables toward the end of the
cooking cycle� For example, you can add
peas, corn and freshly sliced squash in the
last 10 to 20 minutes�
Yogurt:
• Yogurt can be made from whole, reduced
fat or fat free milk� Whole or 2% milk will
result in yogurt with a thicker texture�
• For best result, refrigerate yogurt before
straining whey through cheese cloth for a
thicker texture�
• Once you start making your own yogurt,
you can use some of the previous batch to
make the next one� Only do this 2-3 times
before starting with fresh�
Manual:
• When heating a large amount of water
for cooking pasta or other foods,
use MANUAL mode at the highest
temperature setting 230° C (450° F)� Note
that the display will likely continue to
scroll “preheating” even after the water
has reached a full rolling boil, as the unit is
sensing the water temperature�
TROUBLESHOOTING
W10778323A_v05.indd 22 3/26/15 5:17 PM
To Next Page
Loading...
