10
Braise your favorite piece of meat or poultry. Combine the following ingredients, picking
ones with compatible flavors. Figure 2 to 4 servings per pound of meat or poultry.
Start with 1½ to 3 pounds of beef, pork, or poultry.
Blade Roast English Cut Rib Roast Sirloin Roast
Boston Butt Flank Steak Round Roast Turkey Breast
Brisket Fore Shank Rump Roast (boneless) Whole Chicken
Chuck Roast Pot Roast Rump Roast (standing)
Preheat multi-cooker at 375°. Brown meat in vegetable oil.
Add up to a total of 2 cups of any of these liquids.
Beer Carbonated Beverage Fruit Juice Tomato Juice
Broth Coffee Red Wine Water
Add a pinch or two of spices of your choice.
Basil Dry Soup Mix Onion Sage
Bay Leaf Garlic Oregano Salt
Celery Marjoram Pepper Thyme
Dill Mustard Rosemary
Bring liquid to a boil and then turn heat control down until the indicator light turns off.
Cover and simmer 1 to 3 hours or until tender. Add additional liquid as necessary.
Steam
Fish
Pour 1 to 2 cups of water, wine, or herb-flavored broth into multi-cooker. Set heat control
at 250°. Remove handle from basket. Place one layer of fish fillets in basket and, using
tongs, attach basket to multi-cooker rim with steam hook. Cover and steam 5 to 10
minutes
or until fish flakes easily when tested with a fork.
Fresh Vegetables
Pour 2 cups water in multi-cooker. Set heat control at 250°. Remove handle from basket.
Place vegetables in basket and, using tongs, attach basket to multi-cooker rim with steam
hook. Cover and steam as indicated below. Steaming time begins once water starts to
boil. Add additional water as necessary.
Type of Vegetable Steaming Time
Asparagus, thin spears 3–4 minutes
Asparagus, thick spears 4–5 minutes
Beans, whole 7–8 minutes
Beans, 1-inch pieces 7–8 minutes
Beets, 2½- to 3-inch diameter 35–40 minutes
Broccoli, spears 5–7 minutes
Broccoli, florets 5–7 minutes
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