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Cooking Information continued
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 1½ cup chopped shallots which have
been sauteed in 30g butter.
2. Add 1½ 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
¼
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 indicat
es 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 ¼
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.