Sunbeam DF4400 - Vegetable Cooking Hints

13
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 gradually. 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 hot 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
bestcookedonelayeratatime.
•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
• Preparevegetables(seepages14-16).
• Addenoughwatertothevesseltobarely
cover vegetables.
• Bringwatertoarapidboilonsetting5-6.
• Addvegetablesandreturnto
the boil.
•Cover,unlessstatedin
recipe
or chart.
•Reducesettingto2(orgentleboil)and
cookforthesuggestedcookingtime
(seepages14-16).
•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
placing in iced or running cold tap water.
• Leaveapproximately2.5cmspacebefore
sealing.
• Label,dateandfreeze.
The following pages give basic preparation
andcookingdirectionsforboilingsteamingor
sauteing a wide selection of vegetables.