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the addition of new oil to old, as used oil
breaks down the quality of the new oil.
• DO NOT STORE OIL IN THE MULTICOOKER.
To clarify oils and shortenings
Oil or shortening will last longer if clarified
regularly. For each 500g of shortening or 2 cups
(500 ml) of oil, add one potato, peeled and cut
into 5mm slices. Heat oil or shortening gradually.
When it ceases to bubble and the potatoes are
well browned, strain the oil through several
thicknesses of muslin or cheesecloth placed over
a strainer.
Set aside to cool. When ready to use, discard any
sediment left at the bottom of the bowl.
Hints for frying
(a) Vary time and temperature to suit taste, size
and quantity of foods.
(b) Do not heat more oil or shortening than
required.
(c) Dry foods thoroughly on absorbent paper
before adding to hot oil, or before dipping
into frying batter, to avoid excess spattering.
(d) Use tongs or a long-handled slotted spoon to
gently lower food into hot oil. To avoid
spatter burns, never drop foods from fingers.
(e) Do not overcrowd the frying basket. It is
better to cook about half a basketful at a
time.
(f) Batter-covered foods such as doughnuts are
best cooked one layer at a time.
(g) Wait for indicator light to go OFF before
frying next batch. Skim off any food particles.
(h) Have absorbent paper handy for draining
foods.
Boiling vegetables
(a) Prepare vegetables (see pages 14-16).
(b) Add enough water to the vessel to barely
cover vegetables.
(c) Bring water to a rapid boil on setting 5-6.
(d) Add vegetables and return to
the boil.
(e) Cover, unless stated in recipe
or chart.
(f) Reduce setting to 2 (or gentle boil) and
cook for the suggested cooking time
(see pages 14-16).
(g) Drain vegetables.
NOTE: Vegetable stock may be used as a base for
sauces.
To blanch vegetables for freezing
(a) Prepare vegetables and plunge into boiling
water.
(b) Boil rapidly for 1 to 10 minutes (depending
on vegetable).
(c) Remove and cool vegetables quickly by
placing in iced or running cold tap water.
(d) Leave approximately 2.5 cm space before
sealing.
(e) Label, date and freeze.
The following pages give basic preparation and
cooking directions for boiling steaming or
sauteing a wide selection of vegetables.
13
Cooking with your Multicooker (cont).