KitchenAid KMC4241 manual Risotto, Slow-Cooking, Yogurt, Manual, Tips For Great Results, English

TIPS FOR GREAT RESULTS

Risotto:

•In general, the rice for risotto should be sautéed in some type of fat prior to adding any of the liquids in the recipe. Allow the multi-cooker to preheat in the Sauté stage, and then add butter or oil as outlined in your recipe. Add the amount of rice specified in the recipe and stir it occasionally for several minutes or until the outer edges of the rice grains are semi-transparent but the interior is still white. Other ingredients that need to be sautéed such as onions, garlic or other vegetables can also be added and cooked during this step.

•If your recipe calls for wine, add it before adding the other liquids. This allows the flavor of the wine to be absorbed into the rice.

•Heat the liquids for your risotto recipe on the stove or in the microwave until very hot, generally just below the boiling point.

•Add hot liquids to the rice in 1-cup increments and stir constantly until almost all of the liquid has been absorbed before adding more.

•It is best to add cheese, herbs or other delicate ingredients during the last few minutes of cooking.

•To prevent overcooking and keep the texture of the risotto creamy, remove the cooking pot from the multi-cooker base after your recipe is finished if not serving immediately.

Slow-Cooking:

•As a general rule for using your favorite recipes in the Multi-Cooker, increase the amounts of herbs and seasonings to offset the effect of longer cooking times.

•Do not use frozen, uncooked meat in the Multi-Cooker. Always thaw meats prior to slow cooking. The size you cut food into can affect its taste and texture. To assure uniformity of cooking, cut vegetables of similar density, such as potatoes, carrots, and parsnips into similar-sized pieces. In general, dense vegetables should be slightly smaller than more tender vegetables.

•Cutting meats into large pieces allows longer cooking times and avoids overcooking.

•Some foods are not suited for extended cooking. Pasta, seafood, milk, cream or sour cream should be added 2 hours before serving.

•Add garnishes, fresh herbs, and quick- cooking vegetables toward the end of the cooking cycle. For example, you can add peas, corn and freshly sliced squash in the last 10 to 20 minutes.

Yogurt:

•Yogurt can be made from whole, reduced fat or fat free milk. Whole or 2% milk will result in yogurt with a thicker texture.

•For best results, refrigerate yogurt before straining whey through cheese cloth for a thicker texture.

•Once you start making your own yogurt, you can use some of the previous batch to make the next one. Only do this 2-3 times before starting with fresh.

Manual:

•When heating a large amount of water for cooking pasta or other foods, use MANUAL mode at the highest temperature setting (450°F). Note that the display will likely continue to scroll “preheating” even after the water has reached a full rolling boil, as the unit is sensing the water temperature

English

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