Handleiding UPM HTM621 (pagina 20 van 76) (Engels)

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TIPS FOR GREAT RESULTS

Cooking tips

Refer to the following tips for getting the most

out of the different cooking modes.

Searing and Sautéing:

• For best browning results, pat exterior

surfaces of meat dry with paper towels

before sautéing or searing.

• It’s important not to over-crowd the cooking

pot when browning meat for a recipe.

Brown 0.5 pounds (227 g) or less at a time

for the best results and to avoid steaming

the meat.

• If using oil or butter for sautéing, add it after

the preheating the multi-cooker.

• To easily drain grease after searing or

sautéing food, place the lid on the cooking

pot in the drain position and hold it securely

with hot pads while pouring grease into a

heat safe container.

• When sautéing vegetables such as carrots,

celery, onions, and garlic, add larger cut

ingredients rst and cook for several

minutes before adding smaller cut foods

such as minced garlic. This ensures all of the

vegetables are evenly cooked and the garlic

does not burn.

Steaming:

• It is not necessary to allow the unit to

preheat when steaming foods, simply add

water, place food on the steaming rack and

set the multi-cooker to STEAM. At the end

of the preheat time, press the START button.

• Foods will steam faster if cooked in a single

layer. Larger amounts of food may need to

be repositioned midway through the cooking

time for even results.

• Foods that have been cut or trimmed into

pieces approximately the same size will cook

more evenly.

• Make sure the lid covers the cooking pot

spout to trap steam for optimal cooking

performance.

• Removing the lid slowly during steaming.

Rice:

• It is important to measure rice and water

accurately before cooking for best results.

• Some varieties of rice are washed/rinsed

prior to cooking. U.S. varieties generally

are not, as they have been enriched with

vitamins and minerals. Rinsing these types of

rice removes the added nutrients. If washing

rice before cooking, be sure to measure it

before washing, not after, and try to drain as

much water away as possible before adding

the amount needed for cooking.

• After adding rice and water to the

multi-cooker pot, spread the rice into

an even layer on the bottom for the best

cooking results. Do not remove the lid

during cooking.

• Make sure the lid covers the cooking pot

spout to trap steam for optimal rice cooking

performance.

• Most types of rice will be slightly

undercooked at the end of the Rice cooking

cycle. Allowing the cooked rice to rest in

the cooking pot with the lid on for 5 to 10

minutes will allow the last bit of moisture to

be absorbed.

• Oil, butter and salt and other seasonings

can all be added if desired. Stir in prior to

starting the Rice cooking cycle. Liquids other

than water can also be used to add avor. Try

substituting sh, poultry, vegetable or meat

stocks or broths.

• Chopped fresh herbs can be stirring into

cooked rice at the end of the cooking cycle

before allowing the rice to rest.

Soup:

• Follow the cooking tips for Sauté/Sear when

using this part of the Soup cooking cycle.

• The bits of cooked on foods on the bottom

of the cooking pot after browning contain

lots of avor. Add some of the liquid from

your recipe and scrape them up with a

wooden spoon to add depth and more

intense avor to your soup.

• Cutting foods into pieces approximately the

same size will ensure the most even cooking

results.

• It is not necessary to thaw frozen vegetables

prior to adding to a soup for cooking, but the

cooking time may need to be lengthened.

Frozen meats should be thawed before

cooking with the Soup cycle to be sure they

are properly cooked through.

• It’s best to add dairy ingredients such as

cream, milk or cheeses near the end of

cooking to prevent separation.

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