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COOKING
For longer cooking that may require a higher
temperature, refrain from using the highest
temperature. The highest recommended
temperature is 250°F (121°C) in this instance.
For gentle dishes, like risotto, we recommend
205°F (96°C) as the optimal temperature for
the entire cooking process, from sweating
aromatic vegetables to cooking the rice.
For dishes like soups, sauces and stews, it is
advised that once the liquid is added, bring the
recipe to a boil and then immediately reduce to
a simmer (between 205°F and 210°F [96°C and
98°C) for the remainder of the cooking time to
fully cook ingredients and develop flavour.
SPEED
For each cooking step, select speed.
Stirring speeds 1 to 3 are intermittent. Use
these when occasional stirring is required.
Many recipes benefit from an occasional stir –
risotto, oatmeal, soups and stews.
Constant stirring (i.e., speeds 4 to 6) is
recommended for dishes that require an
emulsion, when combining ingredients and
when cooking with eggs in recipes, such
as Hollandaise, cheese sauces, custard
and dressings.
Certain dishes require no stirring – steaming
recipes and some simmering sauces and soups.
ADDITIONAL COOKING TIPS
Most converted recipes will require less liquid
than the original, as there is less evaporation
in the Cooking Food Processor than in
stovetop cooking.
It is advised to scrape the bowl occasionally
during both processing and cooking tasks
for even incorporation of ingredients.
To change any of the settings, such as TIME,
TEMPERATURE or SPEED midway through
cooking, press PAUSE first, and then the
HOME/BACK to adjust. Once new settings
are selected, press START to resume the
cooking process.
Only the Cooking Lid should be used when
cooking or using a cooking function.
The Food Processor Lid can only be used
for slicing, shredding and dicing.
However,
it is possible and even recommended to use
the Cooking Lid for functions like chopping,
blending and dough making.
Remove the Steam Cap when cooking in
instances where more browning or reducing
liquids is desired. Leave Steam Cap in place
when slow cooking, bringing liquids to a boil,
maintaining temperature, steaming and
cooking grains.
COOKING GRAINS
Grains can be cooked right in the bowl without
an accessory. No stirring speed is required.
Always allow rice or grains to rest for 10
minutes once cooking is complete before
removing the lid.
White rice
1 cup (250 ml) rice: 1½ cups (375 ml) water
Cook for 12 to 15 minutes at 285°F (140°C)
to bring to a boil; finish by simmering for
20 minutes at 205°F (96°C).
Rest for 10 minutes before removing the lid.
Brown rice
1 cup (250 ml) rice: 2 cups (500 ml) water
Cook for 12 to 15 minutes at 285°F (140°C)
to bring to a boil; finish by simmering for
45 minutes at 205°F (96°C).
Rest for 10 minutes before removing the lid.
Quinoa
1 cup (250 ml) quinoa: 2 cups (500 ml) water.
Cook for 12 to 15 minutes at 285°F (140°C) to
bring to a boil; finish by simmering according
to package directions, around 8 minutes at
205°F (96°).
Rest for 10 minutes before removing the lid.
COOKING PASTA
Cook no more than ½ pound (227 g) of pasta
at a time, as the cooking liquid will foam
excessively. Cook at 285°F (140°C) according
to the manufacturer’s instructions.
COOKING DRIED BEANS
Soak 1 cup (250 mL) of beans overnight. Drain
and add to the Work Bowl. Cover with at least
2 inches (5 cm) of water. Bring to a boil at
285°F (140°C) and then set temperature to
simmer at 205°F (96°C) until beans are soft
(time varies depending on type of bean).
TOASTING NUTS
Put ½ to 1 cup nuts into the Work Bowl.
If chopped nuts are desired, use the Metal
Chopping Blade. If not, use the Stirring Paddle.
Set the cooking time for 5 minutes at 200°F
(93°C) on Speed 4 to toast.
