Cooking with your Multicooker
Boiling
Ideal for cooking vegetables where they
are completely immersed in water which is
brought to boiling point. Heat is regulated to
continue the boiling action. Place the lid on
the vessel unless stated in the recipe.
Dry Frying
Preheat the vessel to MED/MAX setting with
a
little butter, margarine or oil. Remove excess
fat from meat and place it directly into the
vessel. Turn the food to seal and brown
both sides. It may be necessary to lower the
setting after sealing to complete the cooking.
When small amounts of butter, margarine or
oil are used, tilt the vessel slightly to
coat the
entire surface.
Braising and Stewing
This is the ideal method for cooking tougher
cuts of meat. First saute the food in butter
or oil to develop the flavour. Then cover
with stock, water or wine and cook for the
suggested time and setting in the recipe.
Always keep the lid on and the vent closed
when braising or stewing.
Deep Frying
• It is essential that foods to be deep fried
are completely immersed in the frying
medium. Select any frying medium you
wish, but refined, deodorised vegetable oils
are recommended. They can be used more
than once without marked deterioration.
Sunbeam also recommends peanut oil
or solid vegetab
le shortening of reliable
brands. Lard is the best of animal fats,
but it tends to be very rich in flavour and
odour. Dripping darkens quickly and is
not completely satisfactory. DO NOT USE
BUTTER OR MARGARINE FOR DEEP
FRYING.
• Do not overfill the cooking vessel with oil
or
shortening. Allow at least 8cm from the
top
of the oil or shortening to the rim of
the vessel. About 8 to 10 cups (2 to 2 ½
litres) of
oil or 2kg of shortening is ample.
If more is used, boilovers may occur.
• Never leave oil or shortening at high frying
temperatures for long periods of time. If
cooking fried foods in batches, lower the
temperature to MIN setting between frying
sessions, as it helps to extend the life of
the oil.
• NEVER PLACE THE LID ON THE VESSEL
WHEN DEEP FRYING.
Shallow frying
Add only sufficient quantity of oil to cover
the surface of the vessel. Preheat oil on
MED/MAX setting before adding food.
Turn the food as you fry it, reducing heat
if necessary. Remove the food with a slotted
spoon or tongs, drain well and serve.
Sauteing
This is a term which means foods are
quickly fried and gently stirred in a small
amount of hot butter, margarine or oil.
Foods that are commonly sauteed are
onions, mushrooms, garlic, capsicums and
meats. Sauteing develops flavour. Preheat
the vessel on MIN/MED setting with oil and
saute as desired.
Reheating Foods
To keep foods hot or reheat foods, place the
leftovers into the vessel and heat on MIN
setting. To prevent food drying out add a small
amount of stock or water as required. Another
way to heat leftovers is to wrap them in foil,
seal and place in the vessel with the lid on.
Heat on MIN/MED setting for 5 to 10 minutes.
10
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