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RJ40-6-V2
COOKING TIPS
FAQ
• Always ensure the cooking pot is in place before adding ingredients to the Multi-Cooker.
• When pressure cooking foods that foam, froth or bubble, such as rice, pasta and beans,
fill the cooking pot halfway or less.
• To thicken sauces, use SAUTÉ after pressure cooking to evaporate excess liquid.
• To properly use a food thermometer for meat, place the thermometer in the thickest part of
the meat, avoiding bone or fat. When the food is irregularly shaped, like a roast beef, check
the temperature in several spots.
When should I use natural release vs. quick release?
• When it comes to pressure cooking starchy foods like beans and pasta, it’s best to allow
a short natural release to occur first. Then quick release the remaining pressure by
sliding the pressure release switch to Venting.
• Quick release is good for dishes that require short cooking times, such as fish, eggs or
vegetables.
Can I open the lid when the Multi-Cooker is on?
• Never open the lid until the pressure cooking is complete.
Can traditional stovetop recipes be converted for the Multi-Cooker?
• Almost all stovetop recipes may be made in the Multi-Cooker. Pressure cooking doesn't
result in as much evaporation as stovetop cooking, so keep in mind that not as much
liquid will be needed.
Summary of Contents for RJ40-6-V2
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