Sunbeam DF4400 - Cooking with Your Multicooker

12
Cooking with your Multicooker
Shallow frying
Add only sufficient quantity of oil to cover
the surface of the vessel. Preheat oil on dial
setting6-7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 to dial
setting 3-4 with oil and saute as desired.
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cookertodialsetting6-8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.
Reheating Foods
Tokeepfoodshotorreheatfoods,placethe
leftovers into the vessel and heat on setting
1-2.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settings3or4for5to10minutes.
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 vegetable 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setting1-2betweenfrying
sessions, as it helps to extend the life of
the oil.
•NEVERPLACETHELIDONTHEVESSEL
WHEN DEEP FRYING.