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SIMMER:
Tip:
For more flavorful results, pan sear foods before simmering.
Add liquid or a sauce as directed in your recipe. With the temperature control dial set to HIGH, bring
liquid to a boil. Turn temperature down just until indicator light turns OFF. This is the simmer point.
Add the lid.
Simmer food for the directed length of time or until food is done. Check during cooking and add more
liquid as needed.
BRAISE:
Always pan sear foods before braising.
Removed seared foods, then prepare a vegetable flavor base such as sofrito (onion, garlic, tomatoes)
mirepoix (onion, carrot, celery) or a Cajun favorite (onion, celery, green bell pepper).
Add braising liquid. Using a wooden turner, scrape the flavorful browned bits to deglaze.
Return the seared meat and juices to the hot pot.
IMPORTANT:
Add enough liquid to cover half the meat. MEAT SHOULD NOT BE FULLY SUBMERGED.
Cover with the lid, then lower the temperature to MEDIUM until the indicator light turns OFF. This is the
simmer point. Braise as specified in recipe or until food is done. Check during cooking and add more
liquid as necessary.
IMPORTANT: DO NOT LET HOT POT BOIL DRY.
GRILL
Tougher cuts such as flank steak should be
tenderized by marinating for few hours
or overnight. Wine or vinegar will help to break
down connective tissue before grilling.
Drain excess marinade and dry meat or poultry
well before placing on the grill plate.
Avoid using marinades with high sugar levels
that may burn on the grill while cooking.
To ensure a tender piece of grilled meat, do not
salt meat before cooking.
When grilling delicate fish, use a heat-resistant
fish spatula to remove fish from the hot grill.
DO NOT OVERCOOK!
To avoid tough and dry meats or poultry, never
cut or pierce meats while cooking. Use scratch-proof tongs to add or remove food from grill plate.
IMPORTANT:
To ensure moist and delicious results, always allow proteins to rest 10 to 20 minutes
before cutting.
GRILL ASSEMBLY:
GLASS LID
GRILL
PLATE
BASE
SO-316460_60069 Open Kitchen Electric Hot Pot IM_R8.indd 8
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