KitchenAid KMC4241 Manual De Instrucciones página 18

TIPS FOR GREAT RESULTS
• It is not necessary to thaw frozen
vegetables prior to adding to a soup for
cooking, but the cooking time may need
to be lengthened. Frozen meats should
be thawed before cooking with the
Soup cycle to be sure they are properly
cooked through.
• It's best to add dairy ingredients such as
cream, milk, or cheeses near the end of
cooking to prevent separation.
Risotto:
• In general, the rice for risotto should
be sautéed in some type of fat prior to
adding any of the liquids in the recipe.
Allow the Multi-Cooker to preheat in
the Sauté stage, and then add butter
or oil as outlined in your recipe. Add
the amount of rice specified in the
recipe and stir it occasionally for several
minutes or until the outer edges of the
rice grains are semi-transparent but the
interior is still white. Other ingredients
that need to be sautéed such as onions,
garlic, or other vegetables can also be
added and cooked during this step.
• If your recipe calls for wine, add it before
adding the other liquids. This allows the
flavor of the wine to be absorbed into
the rice.
• Heat the liquids for your risotto recipe
on the stove or in the microwave until
very hot, generally just below the boiling
point.
• Add hot liquids to the rice in 1-cup
increments and stir constantly until
almost all of the liquid has been
absorbed before adding more.
• It is best to add cheese, herbs or other
delicate ingredients during the last few
minutes of cooking.
• To prevent overcooking and keep the
texture of the risotto creamy, remove the
cooking pot from the multi-cooker base
after your recipe is finished if not serving
immediately.
18 | TIPS FOR GREAT RESULTS
Slow Cooking:
• As a general rule for using your favorite
recipes in the Multi-Cooker, increase
the amounts of herbs and seasonings to
offset the effect of longer cooking times.
• Do not use frozen, uncooked meat in
the Multi-Cooker. Always thaw meats
prior to slow cooking. The size you cut
food into can affect its taste and texture.
To assure uniformity of cooking, cut
vegetables of similar density, such as
potatoes, carrots, and parsnips, into
similar-sized pieces. In general, dense
vegetables should be slightly smaller
than more tender vegetables.
• Cutting meats into large pieces allows
longer cooking times and avoids
overcooking.
• Some foods are not suited for extended
cooking. Pasta, seafood, milk, cream,
or sour cream should be added 2 hours
before serving.
• Add garnishes, fresh herbs, and quick-
cooking vegetables toward the end of
the cooking cycle. For example, you can
add peas, corn, and freshly sliced squash
in the last 10 to 20 minutes.
Yogurt:
• Yogurt can be made from whole,
reduced fat, or fat-free milk. Whole
or 2% milk will result in yogurt with
a thicker texture.
• For best results, refrigerate yogurt
before straining whey through
cheesecloth for a thicker texture.
• Once you start making your own yogurt,
you can use some of the previous batch
to make the next one. Only do this 2-3
times before starting with fresh.
Manual:
• When heating a large amount of water
for cooking pasta or other foods, use
Manual mode at the highest temperature
setting (450°F/232°C). Note that the
display will likely continue to scroll
"preheating" even after the water has
reached a full rolling boil, as the unit is
sensing the water temperature.