Hints And Tips - Sunbeam VersaCook MU2000 X5 Instruction/Recipe Booklet

Hints and Tips

Don't be scared to experiment with your
VersaCook. With your VersaCook, there is a
myriad of possibilities.
Slow Cooker
• Slow cooking is perfect for the cheaper,
tough cuts of meats as the lengthy
cooking process tenderises these cuts.
• When in slow cooker mode, the VersaCook
does not recover lost heat quickly. Only lift
the lid if necessary or if instructed to do
so in the recipe.
• When in slow cooker mode food will be
brought to a simmer on both LOW and
HIGH setting. The setting determines how
long it will take to reach this point.
• It is not uncommon for meat to cook
faster than root vegetables. It is for this
reason that we recommend chopping all
vegetables to a similar small size. Meat
can be cut into in larger chunks because
if it is cut too small, it will break up once
cooked and tenderised.
• Slow cooking prevents evaporation
resulting in the flavours and juices being
maintained. Keep this in mind when
creating your own recipes. You may not
require as much liquid as you would when
using other cooking methods.
• To thicken a casserole at the end of slow
cooking, change the menu to Brown
function and stir through a little cornflour
combined with water. Allow to simmer,
stirring until thickened.
Saucepan
• To boil water, use the Cook function set to
HIGH, with the lid on.
• The VersaCook can safely boil up to 5
litres of water.
Steamer
• You can steam many foods in the
VersaCook. Anything from dumplings to
vegetables , fish and poultry.
• Use the Cook function and place foods on
the provided low or high rack. Use the lid
to cover the VersaCook and create steam.
• Be sure to keep an eye on the liquid
level and add as you need. Don't let the
VersaCook boil dry.
• For more delicate foods you may need to
place a sheet of baking paper over the
rack.
• When removing delicate foods after
steaming you may find it easier to remove
the whole rack with the food on it.
Frypan
• Use the Brown function to sear meats
before slow cooking.
Deep fryer
• Always ensure the oil is pre-heated to
temperature before adding the food. The
oil should sizzle as the food is entering
the oil.
• Oil and water don't mix! This can cause
significant spitting and splattering of hot
oil. When frying wet foods such as fish,
pat the surface dry with absorbent paper
towel before frying.
• Deep fry food in batches to prevent
overcrowding and food joining together.
This will also ensure the oil maintains the
temperature.
• Sunflower oil or rice bran oil have a
higher burning point than most other
oils. This means they can reach a higher
temperature – perfect for deep frying.
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