KitchenAid KMC4241SS Use & Care Guide - Page 20

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-resistant container. • When sautéing vegetables such as carrots, celery, onions, and garlic, add larger cut ingredients first 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 20 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 flavor. Try substituting fish, poultry, vegetable or meat stocks or broths. • Chopped fresh herbs can be stirred 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 flavor. Add some of the liquid from your recipe and scrape them up with a wooden spoon to add depth and more intense flavor 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.