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Shallow frying
Add only sufficient quantity of oil to cover the
surface of the vessel. Preheat oil on dial setting 6-
7 before adding food. Turn the food as you fry it,
reducing heat if necessary. Remove the food with
a slotted spoon or tongs, drain well and serve.
Sauteing
This is a term which means foods are quickly
fried and gently stirred in a small amount of hot
butter, margarine or oil. Foods that are
commonly sauteed are onions, mushrooms,
garlic, capsicums and meats. Sauteing develops
flavour. Preheat the vessel to dial setting 3-4
with oil and saute as desired.
Boiling
Ideal for cooking vegetables where they are
completely immersed in water which is brought
to boiling point. Heat is regulated to continue
the boiling action. Place the lid on the vessel
unless stated in the recipe.
Dry Frying
Preheat the cooker to dial setting 6-8 with a
little butter, margarine or oil. Remove excess fat
from meat and place it directly into the vessel.
Turn the food to seal and brown both sides. It
may be necessary to lower the setting after
sealing to complete the cooking. When small
amounts of butter, margarine or oil are used, tilt
the vessel slightly to coat the entire surface.
Reheating Foods
To keep foods hot or reheat foods, place the
leftovers into the vessel and heat on setting 1-2.
To prevent food drying out add a small amount
of stock or water as required. Another way to
heat leftovers is to wrap them in foil, seal and
place in the vessel with the lid on. Heat on
settings 3 or 4 for 5 to 10 minutes.
Braising and Stewing
This is the ideal method for cooking tougher
cuts of meat. First saute the food in butter or oil
to develop the flavour. Then cover with stock,
water or wine and cook for the suggested time
and setting in the recipe. Always keep the lid on
and the vent closed when braising or stewing.
Deep Frying
(a) ‘It is essential that foods to be deep fried are
completely immersed in the frying medium.
Select any frying medium you wish, but
refined, deodorised vegetable oils are
recommended. They can be used more than
once without marked deterioration. Sunbeam
also recommends peanut oil or solid
vegetable shortening of reliable brands. Lard
is the best of animal fats, but it tends to be
very rich in flavour and odour. Dripping
darkens quickly and is not completely
satisfactory. DO NOT USE BUTTER OR
MARGARINE FOR DEEP FRYING.
(b) Do not overfill the cooking vessel with oil or
shortening. Allow at least 8cm from the top
of the oil or shortening to the rim of the
vessel. About 8 to 10 cups (2 to 2
1
/
2
litres) of
oil or 2kg of shortening is ample. If more is
used, boilovers may occur.
(c) Never leave oil or shortening at high frying
temperatures for long periods of time. If
cooking fried foods in batches, lower the
temperature to setting 1-2 between frying
sessions, as it helps to extend the life of the
oil.
(d) NEVER PLACE THE LID ON THE VESSEL WHEN
DEEP FRYING.
Care of oils and shortenings
• Strain after each use because food particles or
sediments cause oil to darken, foam and lose
its browning quality.
• Store in a cool place away
from light.
• Renew oil frequently. We do not recommend
12
Cooking with your Multicooker.