1
English
Searing and Sautéing:
• For best browning results, pat exterior
surfaces of meat dry with paper towels
before sautéing or searing.
• It’s important not to over-crowd the
cooking pot when browning meat for a
recipe. Brown 0.5 pounds (227 g) or less
at a time for the best results and to avoid
steaming the meat.
• If using oil or butter for sautéing, add it
after the preheating the multi-cooker.
• To easily drain grease after searing
or sautéing food, place the lid on the
cooking pot in the drain position and hold
it securely with hot pads while pouring
grease into a heat safe container.
• When sautéing vegetables such as
carrots, celery, onions, and garlic, add
larger cut ingredients rst and cook for
several minutes before adding smaller cut
foods such as minced garlic. This ensures
all of the vegetables are evenly cooked
and the garlic does not burn.
Steaming:
• It is not necessary to allow the unit to
preheat when steaming foods, simply add
water, place food on the steaming rack
and set the multi-cooker to STEAM. At
the end of the preheat time, press the
START button.
• Foods will steam faster if cooked in a
single layer. Larger amounts of food may
need to be repositioned midway through
the cooking time for even results.
• Foods that have been cut or trimmed
into pieces approximately the same size
will cook more evenly.
• Make sure the lid covers the cooking pot
spout to trap steam for optimal cooking
performance.
• Removing the lid slowly during steaming.
Multi-Cooker Cooking Tips and Tricks
Refer to the following tips for getting the most out of the different cooking modes.
Sear
F C
h
Sauté
F C
h
Boil/S
F C
h
To Next Page
General
