pg 5
COOKING TIPS FOR SLOW COOK MODE
Natural cheeses will break down during the long cooking process in
SLOW COOK mode. If your recipe calls for cheese always add it during the
last hour of the cooking process. Milk will curdle over long cooking times,
but you can substitute with evaporated milk or stir in heavy cream or sour
cream during the last hour as well.
Fish and seafood tend to cook faster than meat and should be added late
in any recipe for soup or chowders.
Root vegetables, like potatoes, carrots, and turnips should be cut in small
pieces, about 1 inch and layered on the bottom of the pot so they will start
to cook as soon as the liquid heats.
Always defrost meat or poultry before putting it into the cooker.
Fill cooker no less than half full and no more than two-thirds full.
It is recommended that you use whole leaf herbs and spices when cooking
all day. Ground herbs should be stirred in only in the last hour of cooking
as they may tend to overpower the ingredients.
Always soften dried beans first when using recipes that call for sugar or
acidic foods as they tend to harden the beans. Dried beans should be
boiled in water for 10 minutes, and then allowed to simmer for at least 1
hour or until softened.
Pasta should be cooked Al-dente prior to adding to the cooker, unless the
recipe states otherwise.
6. After all selections are made, press the Start/Stop button to begin the
cooking function. The TIME and TEMP displays will flash until the unit is
preheated and has reached the selected temperature. Once temperature
is reached the unit will beep 3 times and theTIME and TEMP displays
will stop flashing and the time will begin to countdown. NOTE: if no
cooking mode is started within 30 seconds, the unit will beep 3 times (5 beeps
continuously) then enter standby mode. The LCD screen will darken and the
screen will display 0:00.
COOKING TIPS FOR BROWN/SAUTÉ MODE
BROWNING
It is necessary to brown or sear meat in many recipes. Meat retains its
juices and the flavors develop after browning. Preheat the cooker to SEAR
and brown meat on all sides, with the lid off. Continue to cook as directed
in recipes.
