TIPS & HINTS
HEATUP TIMES may vary based on a number of factors. Approximate times are:
t#SPXO4BVUF ¡'FNQUZQPU o 6 minutes
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THE COOKING POT is designed specifically for use in the multicooker. Do not use in oven or on stovetop. Take it right to the table to serve!
THE STEAMING RACK should be placed in the UP position to raise food above water. NOTE: The metal steaming rack is specially designed for this pot and will not damage the coating if used as directed.
BROWN/SAUTÉ
t'PSFWFOCSPXOJOHJUJTJNQPSUBOUOPUUP crowd the pan. Foods should be cooked in an even layer. Cook larger portions in batches when necessary.
t8IFOCSPXOJOHBOETBVUÏJOHGPPET before slow cooking, some items may produce a lot of grease. To remove excess, use pot holders to carefully remove the pot from the base; pour off the grease from the corner of the pot. Return the cooking pot to the base and finish cooking.
t8IFOCSPXOJOHNFBUTCSPXOFECJUTMFGU in the bottom of the pot can be used to flavor the dish. Simply add a small amount of liquid (like water, wine or broth) to the pan and scrape up the browned bits with a wooden spoon – leave in pot. Incorporate into the dish or sauce.
t'PPETDBOCFSFIFBUFEXJUIUIF#SPXO Sauté function. Put precooked food into the cooking pot. Set on Brown/Sauté at 350°F and stir until all ingredients are warmed through. Once food is simmering, switch to Warm on the Slow Cook function until ready to serve.
SLOW-COOKING
t#SPXOJOHGPPETCFGPSFTMPXDPPLJOH adds more depth and flavor to the finished dish. If time is short skip this step and add all ingredients to your cooking pot to slow cook. The only exception is ground meats, which should always be browned before slow cooking.
t8IFODPOWFSUJOHBUSBEJUJPOBMTMPXDPPL recipe to include Brown/Sauté, the liquid amount must be increased. This is because cooking starts at a higher temperature than it would in a traditional slow cooker. Recipes vary, but the approximate guideline is to double the liquid for a long braise and increase it by about 50% for a soup or stew. Set the timer to the lower end of the recommended time range.
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t5PFOTVSFUIBUSPPUWFHFUBCMFTTVDI as carrots and potatoes are cooked through, cut them no larger than
2 inches. This is most important for dishes that
ti$SJTQUFOEFSwWFHFUBCMFTTIPVMECF added during the last 30 minutes of cooking time to prevent overcooking. Fresh herbs should be stirred into dishes just before serving.
t*OHFOFSBMDPPLJOHGPSIPVSPO)JHIJT the equivalent of cooking for 2 hours on Low.
t3FNPWJOHUIFMJEXIFOTMPXDPPLJOHMFUT heat escape, requiring extra cooking time. Each time the lid is removed, add about 15 to 20 minutes of cooking time.
t"GBUNPQDBOCFVTFEUPSFNPWF separated fat from
t5PEFDSFBTFUIFBNPVOUPGGBUJOSFDJQFT remove as much of the visible fat as possible from meats and poultry. Remove skin from poultry and drain any fat from browned meats.
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