7
rest for about 10 minutes for juices to
distribute evenly. Remove foods from
rack and arrange on a cutting board or
platter for serving.
• Foods like meats and poultry benefit by
browning first on all sides to caramelize
the exterior and lock in flavors.
• For easy food release, spray roasting
rack with nonstick cooking spray before
roasting.
• Baked goods like cakes and breads can
also be prepared using the Roast
function. An 8-inch round or square pan
or a loaf pan fits well on top of the
roasting rack. For baking, the roasting
temperature should be set the same as
you would your oven.
SLOW COOKING TIPS
• Slow cooking is perfect for foods that
require long, slow simmering, such as
soups, stocks, stews, and dried beans.
• Slow cooking is ideal for tougher and
less expensive cuts of meat like shoulder
and pot roast.
• We encourage browning foods before
slow cooking as it adds much depth and
flavor to the finished dish. However, if
time is short this step can be skipped
and all ingredients can be added to your
cooking pot to slow cook.
• When converting a traditional slow cook
recipe for the multicooker that
incorporates the Brown/Sauté or Roast
function first the liquid amount will need
to be increased. This is because the
cooking pot will start at a higher
temperature than it would in a traditional
slow cooker. Every recipe is different and
we’ve created our recommended recipes
accordingly, but our approximate
guideline is to double the liquid for a
long braise and increase it by about 50%
for a soup or stew. Also, set the slow
cook timer to the lower end of the
recommended time range.
• Ground meats should always be
browned before slow cooking.
• Slow cook up to 24 hours, with an 8
hour Keep Warm. Certain foods benefit
from a long, slow cook time on either
Low or Simmer, but may be finished and
served much sooner. Some included
recipes have a range of cooking times –
adjust the recommended time to suit
yours.
• For best cooking results, fill multicooker
at least one-quarter full but not more
than three-quarters full.
• To ensure that root vegetables such as
carrots and potatoes are cooked
through, they should be cut no larger
than 1-inch pieces. This is most
important for slow-cooked dishes under
6 hours.
• “Crisp-tender” vegetables should be
added during the last 30 minutes of
cooking time to prevent overcooking.
Fresh herbs should be stirred into dishes
immediately before serving.
• In general, cooking for 1 hour on High is
the equivalent of cooking for 2 hours on
Low.
• The Keep Warm function keeps foods at
perfect serving temperature after they
are finished cooking on the Slow Cook
function.
• We do not recommend removing the
lid when slow cooking as heat will
escape, requiring extra cooking time.
Each time the lid is removed, about
15 to 20 minutes of cooking time
should be added.
• A fat mop can be used to remove
separated fat from slow-cooked food by
brushing it over the top. Alternatively, the
food may be refrigerated and the
congealed fat can then be lifted off and
discarded before reheating and serving.
• Many slow-cooked foods such as stews
benefit from cooling and refrigerating,
then reheating – as the saying goes, stew
or chili is always better the second day.
• A great way to reheat slow-cooked foods
is to bring them to a simmer on the
Brown/Sauté function at 350°F. Stir to
ensure all ingredients are warmed
through and then switch to Warm on the
Slow Cook function for serving.
• If using frozen foods, thaw completely
before slow cooking.
• Recipes can be assembled the night
before cooking. Brown ingredients if
