Cooking with your Multicooker continued
Care of oils and shortenings
• Strain after each use because food particles
or sediments cause oil to darken, foam and
lose its browning quality.
• Store in a cool place away from light.
• Renew oil frequently. We do not
recommend the addition of new oil to old,
as used oil breaks down the quality of the
new oil.
• DO NOT STORE OIL IN THE
MULTICOOKER.
To clarify oils and shortenings
Oil or shortening will last longer if clarified
regularly. For each 500g of shortening or
2 cups (500 ml) of oil, add one potato,
peeled and cut into 5mm slices. Heat oil
or shortening g
radually. When it ceases to
bubble and the potatoes are well browned,
strain the oil through several thicknesses
of
muslin or cheese cloth placed over a strainer.
Set aside to cool. When ready to use, discard
any sediment left at the bottom of the bowl.
Hints for frying
• Vary time and temperature to suit taste,
size and quantity of foods.
• Do not heat more oil or shortening than
required.
• Dry foods thoroughly on absorbent
paper before adding to hot oil, or before
dipping into frying batter, to avoid excess
spattering.
• Use tongs or a long-handled slotted spoon
to gently lower food into ho
t oil. To avoid
spatter burns, never drop foods from
fingers.
• Do not overcrowd the frying basket. It is
better to cook about half a basketful at a
time.
• Batter-covered foods such as doughnuts are
• Wait for indicator light to go OFF before
frying next batch. Skim off any food
particles.
• Have absorbent paper handy for draining
foods.
Boiling vegetables
• Add enough water to the vessel to barely
cover vegetables.
• Bring water to a rapid boil on MED setting.
• Add vegetables and return to
the boil.
• Cover, unless stated in recipe
or chart.
• Reduce to MIN setting (or gentle boil) and
cook for the suggested cooking time
• Drain vegetables.
Note: Vegetable stock may be used as a base
for sauces.
To blanch vegetables for freezing
• Prepare vegetables and plunge into boiling
water.
• Boil rapidly for 1 to 10 minutes
(depending on vegetable).
• Remove and cool vegetables quickly by
placi
ng in iced or running cold tap water.
• Leave approximately 2.5 cm space before
sealing.
• Label, date and freeze.
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