Advertisement
7.
When the timer reaches 00:00, your multicooker will beep twice and the heater will be turned
off. The display will show "End". The fan will continue to run for a short time.
•
To cancel cooking at any time, press the O button.
NOTE: Do not keep foods on the keep warm setting for more than 4 hours.
GENERAL TIPS
•
Keep in mind that ingredients used straight from the fridge can increase the cooking time.
•
Try not to open the lid unnecessarily during cooking. A lot of heat can escape when you do
this and it can take your multicooker a long time to recover.
•
When testing a dish to see if it's cooked, don't forget that root vegetables usually take longer
to cook.
•
Thaw frozen food completely before adding it to the cooking pot.
•
Pre-browning meat beforehand is not strictly necessary but can help seal in the moisture and
add depth to the flavour. Use your multicooker's sear/sauté function to brown meat.
•
Store ingredients prepared beforehand (e.g. the night before) in containers in the fridge. Don't
put the multicooker or the cooking pot into the fridge.
•
When cooking with rice, use at least 150ml (¼ pt) of cooking liquid for each 100g (4 oz) of
rice.
•
Pasta isn't suitable for slow cooking, it becomes too soft. If your recipe requires pasta, it
should be pre-cooked and then stirred in 30-40 minutes before the end of the cooking time.
•
After all the ingredients are put into the cooking pot, it shouldn't be more than about three
quarters full. If you overfill, it may spit hot liquid or overflow during use.
•
If the finished dish is too liquid, it can be thickened using a little cornflour, arrowroot, etc.
For each 250-300 ml of liquid, mix together 2 tbsp of cornflour with enough water to form
a thin paste. Add the paste to the dish approx. 30-45 minutes before the end of cooking.
Alternatively, stir in ready-made gravy granules following the manufacturer's instructions.
COOKING GUIDELINES
Vegetables
Slow cooking is ideal for vegetables. There's little evaporation, so all the juices and flavours are
retained.
Root vegetables like potato, carrot, turnip, and swede, need more slow cooking time than meat.
Cut them into bite-size pieces and immerse in the cooking liquid. Place the vegetables as close to
the bottom of the pot as possible.
Quickly cooked vegetables, like peas and sweetcorn, should be added half an hour before the
end of cooking.
Pulses (Beans, Peas and Lentils)
Some dried pulses (lentils, peas, etc.) may need soaking before use. Always check any
recommendations on the packaging before using.
WARNING
Dried beans (e.g. red kidney beans, cannellini, etc.) should be soaked for a minimum of 8 hours
and boiled for at least 10 minutes before adding to the multicooker. They're poisonous if eaten
raw or undercooked.
Meat and Poultry
Slow cooking tenderises cheaper cuts, and reduces shrinkage and evaporation, retaining flavour
and nutritional value. The leanest cuts of meat are best for slow cooking.
Trim excess fat from the meat because this can add to the liquid during cooking in the form of fat.
Where possible, use chicken without skin.
Cut the meat into evenly sized cubes (approx. 2.5 cm) for casseroles and stews.
12
Advertisement
