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Cooking Menu Settings continued
Brown, Sauté, Simmer
The Frypan mode has three heat settings
Brown, Sauté and Simmer. Change the heat
setting depending on the food that you are
cooking, and your style of cooking. It is
ideal to use prior to Pressure Cooking, and
Slow Cooking to brown meats, sauté onions,
vegetables etc for easy one pot cooking.
The Brown, Sauté and Simmer menus do
not cook under pressure but cook similar to
a frypan. Therefore unless instructed in your
recipe, do not use the lid on these menus.
Brown is the highest heat setting and can be
used to sear meats for casseroles and soups.
Browning meat prior to pressure cooking and
slow cooking not only gives your food great
colour, it also seals in the juices and flavours
and keeps the meat tender.
Sauté is a medium temperature and is
suitable to sauté onions, and mire poix
(mixture of chopped onion, carrot, celery)
often used in pressure cooker and slow
cooker recipes. Sautéing onions allows
caramelisation which contributes to flavour
and colour in the end dish.
Simmer is a lower temperature, around
boiling point. Use it to gently simmer sauces.
Capacity. When the unit is used to Brown,
Sauté or Simmer it may be best to cook in
batches to ensure the food is evenly cooked.