Crock-Pot SCCPPC400-V1, Руководство пользователя

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STEAMING CHART
Food Amount
Amount
of water
Pre-prep Cooking Time
Vegetables
Asparagus 1 lb 2 cups Whole/trimmed 4 - 5 minutes
Broccoli 1 bunch 2 cups 2-inch florets 2 - 3 minutes
Baby carrots or 1
½ inch pieces
1 lb 2 cups
Peeled and
trimmed
2 - 3 minutes
Cauliflower
1 medium
head
2 cups 2-inch pieces 2 - 3 minutes
Corn on the cob 4 2 cups 6-inches 3 - 5 minutes
Green beans 1 lb 2 cups Whole/trimmed 2 - 3 minutes
Snow peas 1 lb 2 cups Whole/trimmed 1 - 3 minutes
White or Yukon
Gold potatoes
12 ounces 2 cups Quartered 7 - 9 minutes
Sweet Potatoes 12 ounces 2 cups
Cut in 1 ½-inch
pieces
7 - 9 minutes
Yellow squash or
zucchini
1 lb 2 cups Thickly sliced 6 - 8 minutes
Poultry
Eggs 8 2 cups Whole in shell 6 - 9 minutes
Fish
Lobster tails Large 2 cups In shell 3 - 4 minutes
Large Shrimp 1 lb 2 cups
Peeled and
deveined
1 - 3 minutes
Salmon 1 lb 2 cups
Cut in serving
size pieces
3 - 5 minutes
This setting does not cook under pressure. It works similarly
to standard cooking, requiring dry heat, and therefore does
not need the Lid. Place the Multi-Cooker on a flat, level
surface. Do not use the Lid with this function.
Place Cooking Pot inside Heating Base. Plug the Multi-
Cooker into a wall outlet. The Multi-Cooker will beep, and
the Display Screen will illuminate with four dashes
(- - - -).
1. Select the BROWN/SAUTÉ function and adjust the time
and temperature if necessary, using the + and - buttons.
2. Press START/STOP.
3. When the Multi-Cooker is pre-heating, “HEAt” will
appear on the Display Screen. When the temperature
has been reached, the timer will start counting down.
Using plastic tongs, carefully add your food to the hot
pot.
BROWN/SAUTÉ can be used for each of the following:
A. Brown (sear) meats for casseroles and soups. Browning
meat prior to pressure cooking and slow cooking not
only gives your food great color, but it also seals in the
juices and flavors and keeps the meat tender.
B. Sauté onions or mirepoix (mixture of chopped onion,
carrot, and celery), among many other foods, often used
in pressure cooker and slow cooker recipes. Sautéing
onions allows caramelization which contributes to flavor
and color in the end dish.
Capacity: When the Multi-Cooker is used to brown or sauté
it may be best to cook in batches to ensure the food is
evenly cooked.
USING THE BROWN/SAUTÉ FUNCTION