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14
OPERATING YOUR BREVILLE PRODUCT
HOW TO SLOW COOK
SAUTÉ setting
Sautéing in the multi cooker may take
a little extra time and while not strictly
necessary, the rewards are evident in the
end result. The cooking bowl keeps the
heat stable and uniform allowing the meat
to brown and form an even crust. Sautéing
seals in the moisture, intensifies the flavor
and provides more tender results.
1. Ensure exterior of the removable
cooking bowl is clean before placing it
in the housing (this will ensure proper
contact with the inner cooking surface).
2. Plug power cord into a 110V or 120V
power outlet. The START|CANCEL
button and SAUTÉ button surround will
illuminate in white.
3. Press the SAUTÉ button, the button
surround will illuminate white. Press
the START|CANCEL button to activate
the setting, the button surround will
illuminate red.
4. Cover with lid and allow to pre-heat
for approximately 2
–3 minutes (do not
preheat for longer than 5 minutes).
5. Add oil/butter and allow to heat/melt for
approximately 1 minute with the lid on.
6. Always sauté meat and poultry in small
batches. Cover with lid if necessary and
stir occasionally until food is evenly
browned. Remove from cooking bowl.
When finished sautéing, proceed to the
Slow Cook Settings section.
NOTE
For optimal results, it may be
recommended that meat & poultry
is seared on a stovetop pan before
placing into the multi cooker.
Slow Cook Settings
The multi cooker has two slow cook settings:
Low and High. Use the recommended
guidelines below to determine cooking time
and heat settings and use recipes in this
instruction book.
Dishes can be prepared well in advance and
cooking time regulated so that food is ready
to serve at a convenient time.
A general rule of thumb for most slow
cooked meat and vegetable recipes is:
Setting Cooking Time
LOW: 6
–7 hours
HIGH: 3
–4 hours
Your favorite traditional recipes can also be
easily adapted to this slow cooker. Simply
halve the amount of liquid and increase the
cooking time.
NOTE
These cooking times are approximates
only and times can vary depending
on ingredients, quantities in recipes
and whether the cooking bowl and its
ingredients are hot from searing.
As a guide meats such as chicken or small
pieces of meat will have best results when
cooked on high for 3–4 hours. Larger pieces
of meat such as lamb shanks will have best
results when cooked on low for 6–7 hours.