Filter
Top Products
12
Cooking with your Multicooker
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, marga
rine 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
• 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.
• 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 ½
litres) of
oil or 2kg of shortening is ample.
If more is used, boilovers may occur.
• 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.
• NEVER PLACE THE LID ON THE VESSEL
WHEN DEEP FRYING.