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17
TROUBLEShOOTING
PROBLEM
POSSIBLE CAUSE
SOLUTION
Some kernels of rice do
not seem fully cooked.
The rice was not allowed
to finish cooking.
Allow rice to rest for 15
minutes after cooking
before serving.
Removable pan is not as
clean as I would like.
Starch builds up on
sides and bottom of
removable pan.
Fill pan with hot, soapy
water and let stand several
minutes; then use a nylon
scrubber along sides and
bottom; rinse well and dry
thoroughly.
Rice boils over.
Too much rice is being
cooked.
Make sure to cook no more
than the maximum amount
suggested. The amount of
rice to be cooked should
match the water markings
on the bowl.
Rice is too dry.
Too much rice or not
enough water.
Use the rice measure that
comes with the multicooker.
The rice measure provided
holds about 5½ oz.
Rice is gummy.
Too much water or not
enough rice.
Add water to match
markings on the rice
bowl.
Do not use a liquid
measuring cup
.
Mixture cooking is
boiling and I want to
simmer.
Temperature selection
may be too high.
Tap the TEMP button to
select a lower temperature
(we suggest 250ºF to
simmer).
Recipes
FEIJOADA, BRAZILIAN PORK STEW
3 ounces pancetta, diced
1 lb. pork loin, cubed
½ lb. ham, cubed
½ lb. linguica, thickly sliced
½ lb. smoked pork sausage
1 large onion, chopped
4 large cloves garlic, chopped
1½ cups beef broth
1 can (14 ½ oz.) diced tomatoes
1 can (16 oz.) black beans, rinsed and drained
1 cup coarsely chopped green pepper
2 oz. rinsed dried beef, cut into 1-inch pieces
¼ cup chopped cilantro
1 bay leaf
1 tsp. dried oregano
½ tsp. seasoned pepper
2 tbsp. cornstarch
¼ cup beef broth or water
Hot cooked rice
6 oranges, sectioned
Preheat multicooker at 350ºF. Add pancetta and sauté until golden, stirring often. Remove and
set aside.
Add pork and ham and brown well on all sides. Remove to bowl with pancetta.
Add sausages and brown on cut sides. Add to pancetta. Add onion and garlic and cook until
onion is softened. Add broth, tomatoes, black beans, dried beef, cilantro, bay leaf, oregano and
pepper into removable pan. Return meats to pan. Cover and bring to a boil. Reduce temperature
to 250ºF and cook for 20 minutes.
Blend cornstarch into beef broth. Stir into stew and cook until mixture is thickened and smooth.
Serve over rice and garnish with orange segments.
Makes about 12 cups (about 3 quarts; 2.8 liters).
