PAN STIR-FRIED VEGETABLES
For centuries, Chinese cooks have used a method for cooking vegetables that
protects minerals and vitamins and results in deliciously flavored vegetables
with a semi-crisp texture. Vegetables suitable to this method are celery,
cabbage, carrots, snap beans, spinach and other greens.
Slice, dice or shred vegetables. Heat Multi-Use Cooker or Electric Grill &
Fry at 350°F (180°C) and add 3 tbsp (45 ml) cooking oil. Add cut vegetables
and toss lightly to coat with cooking oil. Cover and cook until vegetables
sizzle, then reduce heat to 225°F (110°C). Cook only until tender-crisp,
stirring once or twice. Keep cover vents closed.
You may rinse a couple of lettuce leaves in water and place them over the
vegetables to provide a little moisture for quick steam. Remove leaves before
serving.
STEAMED VEGETABLES
Try cooking vegetables the “water-less” way, in your Multi-Use Cooker or
Electric Grill & Fry. Vegetables can be arranged in an attractive design of
contrasting colors and shapes, and cooked with 2 or 3 tbsp. (30 or 45 ml)
water. When the cover is lifted they are just where you placed them, and they
look pretty and taste delicious. Always salt vegetables after cooking, if
desired.
TO WARM ROLLS
Place rolls in appliance. Secure cover on the utensil with the Nutri
✓
Sensor
open. Set control at "WARM" and allow 20 minutes or longer. If you wish
bread to be softer, leave cover vents closed.
BAKED POTATOES
Scrub baking potatoes and dry them. Place potatoes in electric appliance.
Secure cover on the utensil with the Nutri
✓
Sensor closed. Set control to
400°F (200°C). Bake 45 minutes to 1 hour, or until done, depending on size
of potatoes.
