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 cheesecloth 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
•Do not overcrowd the frying basket. It is better to cook about half a basketful 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
•Add enough water to the vessel to barely cover vegetables.
•Bring water to a rapid boil on setting
•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
•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.
13
