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Press the “Menu” key to select “Slow” and use the “Timer” Keys ( + /- ) to set cooking
time from 2 to 3 hours. See important note below.
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Strain the broth
into glass containers (leave 2” of air space at top if freezing) and store
in the refrigerator for up to 3 days or in the freezer for up to 3 months.
•
Consider making this in the evening so that it cooks overnight and then sits in the
“Warm” mode until you are awake and ready to strain it.
IMPORTANT: DO NOT
overcook bone broth or meat soups. Chicken bone broth takes
about 2-3 hours. Beef bone broth takes about 4-6 hours. To release gelatin and extract
minerals from bones, we recommend cooking for appropriate time plus allowing pot to stay
on WARM for additional 2-9-1/2 hours. With VitaClay 2-4 hours at the most is necessary to
achieve the same nutritional values and texture.
There is NO NEED to cook your broth
for 24 hours.
Chef’s Tip: Bone broth is about health, always use the best quality bones/joints/feet/knuckles
from free-range and pastured animals and organic or pesticide-free vegetables, herbs and
spices.
Use the
“VitaClay Cooking Chart for VM7800” for first-time cooking. After that, reduce or
add liquid amount and cooking time as needed based on your results and preferences.
Porridge Cooking Mode
The
“Porridge” mode is for cooking congee, jook, and mixed or whole grains porridges such
quinoa. The Porridge mode takes about 45 to 80 minutes to complete cooking depending on
the volume of contents.
To make porridge, we recommend using 8 cups of water or broth per cup of rice or grains.
Please use silicon plug to help regulating the steam pressure built inside. You may choose
more or less liquid based upon personal taste, but please ensure adequate liquid is always
present in the pot. Stir well if the grain becomes starchy to avoid having the grain stick or burn
on bottom.
Do not cook polenta or oatmeal in this mode as they will stick and cause damage to your clay
pot.
Note: Adding boiled water may not necessarily shorten porridge cooking time, it may soften the
grain further instead.