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Sauté
1. Always pat meat dry with a paper towel before you sauté, to avoid
splatter.
2. Turn the temperature dial to 300-350°F.
3. Add a few tablespoons of oil to the cooking pot, depending on the
amount of food to sauté. Heat the oil.
4. Once the oil is hot, add food.
5. Do not completely fi ll the base of the Cooking Pot. This will reduce
the temperature too quickly and will not sauté properly. Cook in
batches to keep the correct temperature.
Roast
1. Food can be browned fi rst before roasting to add fl avour. Follow the
instructions in the Sautéing section above.
2. Fill the Cooking Pot with your ingredients.
3. Turn the Control Dial to your desired temperature, 350°F or above.
4. Follow the directions in your recipe.
Stir Fry
1. Prepare the food so it is ready to cook.
2. Turn the Control Dial to 400°F.
3. Add approximately 2 – 3 tablespoons (30 – 45ml) of oil to the Cooking
Pot. Never use butter or margarine as the smoking temperature is too
low. A good quality peanut of vegetable oil is preferable.
4. Allow the oil to heat.
5. If your recipe includes meat, cook this fi rst. Stir with a wooden spoon
or spatula when cooking. When cooked, remove to a warmed plate.
6. Add vegetables and cook until the desired doneness.
NOTE: Add vegetables that take longer to cook fi rst, then add
remaining ingredients.
7. Add meat back to the cooking pot.
8. Follow your recipe for sauces, etc.
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