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TIPS FOR GREAT RESULTS TIPS FOR GREAT RESULTS
Risotto:
• In general, the rice for risotto should be
sautéed in some type of fat prior to adding
any of the liquids in the recipe. Allow the
multi-cooker to preheat in the Sauté stage,
and then add butter or oil as outlined in your
recipe. Add the amount of rice specied in
the recipe and stir it occasionally for several
minutes or until the outer edges of the rice
grains are semi-transparent but the interior
is still white. Other ingredients that need to
be sautéed such as onions, garlic or other
vegetables can also be added and cooked
during this step.
• If your recipe calls for wine, add it before
adding the other liquids. This allows the
avor of the wine to be absorbed into the
rice.
• Heat the liquids for your risotto recipe on
the stove or in the microwave until very hot,
generally just below the boiling point.
• Add hot liquids to the rice in 1-cup
increments and stir constantly until almost
all of the liquid has been absorbed before
adding more.
• It is best to add cheese, herbs or other
delicate ingredients during the last few
minutes of cooking.
• To prevent overcooking and keep the
texture of the risotto creamy, remove the
cooking pot from the multi-cooker base
after your recipe is nished if not serving
immediately.
Slow-Cooking:
• As a general rule for using your favorite
recipes in the Multi-Cooker, increase the
amounts of herbs and seasonings to offset
the effect of longer cooking times.
• Do not use frozen, uncooked meat in the
Multi-Cooker. Always thaw meats prior to
slow cooking. The size you cut food into
can affect its taste and texture. To assure
uniformity of cooking, cut vegetables of
similar density, such as potatoes, carrots,
and parsnips into similar-sized pieces. In
general, dense vegetables should be slightly
smaller than more tender vegetables.
• Cutting meats into large pieces allows longer
cooking times and avoids overcooking.
• Some foods are not suited for extended
cooking. Pasta, seafood, milk, cream or
sour cream should be added 2 hours before
serving.
• Add garnishes, fresh herbs, and quick-
cooking vegetables toward the end of the
cooking cycle. For example, you can add
peas, corn and freshly sliced squash in the
last 10 to 20 minutes.
Yogurt:
• Yogurt can be made from whole, reduced fat
or fat free milk. Whole or 2% milk will result
in yogurt with a thicker texture.
• For best results, refrigerate yogurt before
straining whey through cheese cloth for a
thicker texture.
• Once you start making your own yogurt, you
can use some of the previous batch to make
the next one. Only do this 2-3 times before
starting with fresh.
Manual:
• When heating a large amount of water for
cooking pasta or other foods, use MANUAL
mode at the highest temperature setting
(450°F). Note that the display will likely
continue to scroll “preheating” even after the
water has reached a full rolling boil, as the
unit is sensing the water temperature.
W10663378B_Multicooker_NAR_ENv01.indd 21 3/3/15 5:22 PM