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Handy Hints
AU GRATIN TOPPING
Melt 60g butter on dial setting 5-6 in cooking
vessel. Add 1 cup fresh white breadcrumbs and
stir until browned. Sprinkle over white sauce
mixtures.
BLANCHING TOMATOES
Half fill cooking vessel with water and bring to
the boil on dial setting 5-8. Add 2-3 tomatoes
and boil for 2-4 minutes. Using a slotted spoon
lift tomatoes from water. Rinse with cold water,
drain and peel.
BROWNING COCONUT
Heat the cooking vessel to dial setting 4-8. Add
coconut and stir continuously until evenly
browned. Turn power OFF and remove coconut
immediately.
COOKING PASTAS (Macaroni, spaghetti,
vermicelli, noodles etc.)
Fill the cooking vessel two thirds full with water;
add salt. Bring to the boil on dial setting 4-8.
Add pasta and boil for 10-15 minutes or until
tender. Drain well in a colander. Do not rinse.
Add butter if desired and toss. Note: 1
tablespoon oil added to the water whilst
cooking helps to keep the pasta separate.
TO COOK RICE
Fill the cooking vessel two thirds full with water;
add salt. Bring to the boil on dial setting 5-10.
Add rice and boil for 10-15 minutes, or until
tender. Drain and rinse under cold water. Add
butter and toss.
Variations;
1. Add 1
1
/
2
cup chopped shallots which have
been sauteed in 30g butter.
2. Add 1
1
/
2
teaspoon tumeric whilst cooking.
HEATING OR SCALDING MILK
For hot chocolate, desserts, custards, puddings or
where hot or scalded milk is required, set control
dial setting 3-4. Add milk and bring to the
desired temperature.
MELTING CHOCOLATE
Roughly chop chocolate and add to cooking
vessel. Set control between dial setting 2-4.
When chocolate has almost melted, turn power
OFF. Chocolate will completely melt using ‘stored
heat’.
RECONSTITUTING DRIED FRUIT
Place dried fruit into a bowl and cover with cold
water. Soak for several hours. Transfer fruit and
water to cooking vessel. Set control to dial
setting 3-4. Cover with lid. Simmer for 15-20
minutes, or until tender. Add sugar 5 minutes
before end of cooking time, if desired.
ROASTING AND BAKING MEATS
You will find it quite convenient to cook joints
of 2-3 kg in the cooking vessel. When roasting
meat, chickens, rabbits, etc., you will find that
two or three small pieces may be put in side by
side if required. Use only a small quantity of oil,
up to
1
/
4
cup, to prevent meat from sticking
.
Heat the vessel to dial setting 8-10, place the
meat in and turn it to brown and seal on all
sides. Veal or fat free fillets of meat may require
a little more oil, while lamb and fatty cuts can
be cooked in their own fat. If excess fat
accumulates in the vessel, it is advisable to spoon
this out during cooking. After browning, set the
control to 10 to achieve a sizzling action whilst
the light is ON. Only fat, not juice should
accumulate whilst roasting. Moisture in the fat
indicates the necessity to increase the
temperature. Turn the meat two or three times
during cooking and add vegetables three-
quarters to one hour before anticipated serving
time. If necessary, change temperature to 6 for
crisp, brown vegetables. To obtain crisp pork
crackling, it is necessary to increase the
temperature to 8-10.
ROASTING NUTS
Heat
1
/
4
cup oil in cooking vessel on dial setting
4-10 and add dry blanched nuts. Stir continuously
until browned. Drain on absorbent paper and
sprinkle with salt.
17
Cooking Information (cont).