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13
Cooking with your Multicooker continued
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 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 cheese cloth 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
• Vary time and temperature to suit taste,
size and quantity of foods.
• Do not heat more oil or shortening than
required.
• Dry foods thoroughly on absorbent
paper before adding to hot oil, or before
dipping into frying batter, to avoid excess
spattering.
• Use tongs or a long-handled slotted spoon
to gently lower food into
hot oil. To avoid
spatter burns, never drop foods from
fingers.
• Do not overcrowd the frying basket. It is
better to cook about half a basketful at a
time.
• Batter-covered foods such as doughnuts are
best cooked one layer at a time.
• Wait for indicator light to go OFF before
frying next batch. Skim off any food
particles.
• Have absorbent paper handy for draining
foods.
Boiling vegetables
• Prepare vegetables (see pages 14-16).
• Add enough water to the vessel to barely
cover vegetables.
• Bring water to a rapid boil on setting 5-6.
• Add vegetables and return to
the boil.
• Cover, unless stated in recipe
or chart.
• Reduce setting to 2 (or
gentle boil) and
cook for the suggested cooking time
(see pages 14-16).
• Drain vegetables.
Note: Vegetable stock may be used as a base
for sauces.
To blanch vegetables for freezing
• Prepare vegetables and plunge into boiling
water.
• Boil rapidly for 1 to 10 minutes
(depending on vegetable).
• Remove and cool vegetables quickly by
placing in iced or running cold tap water.
• Leave approximately 2.5 cm space before
sealing.
• Label, date and freeze.
The following pages give basic preparation
and cooking directions for boiling steaming or
sauteing a wide selection of vegetables.