Westbend Versatility Manual De Instrucciones página 6

Thickening Juices for Gravies and Sauces: To thicken juices for gravies and
sauces, add 2 to 3 tablespoons of quick cooking tapioca at start, or thicken after
cooking by adding a smooth paste made of 2 to 4 tablespoons cornstarch or flour
and ¼ cup cold water. Bring to a boil at "HI." Solid foods may be removed first.
• Don't Remove Cover During Cooking: To retain heat, moisture and food flavor, don't
remove cover during cooking unless necessary for adding additional ingredients.
• Using Cooking Tools on Non-Stick Finish: The following types of cooking tools
may be used on the non-stick finish: plastic, rubber or wooden. Do not use sharp
edged metal cooking tools (forks, knives, mashers) as these could scratch the
non-stick finish.
• Using Cooking vessel on Top of Range: The cooking vessel (without heating
base) can be used for range top cooking. Place vessel on large range unit. Use
medium to low heat. The use of low to medium heat will prevent foods from
overcooking, reduce spattering and help retain natural juices. Do not use high heat
except for bringing liquids to a boil. If cooking on a gas range, do not let flame
extend up side of cooking vessel. ALWAYS USE OVEN MITTS WHEN USING
COOKING VESSEL AND COVER ON RANGE UNIT.
• Cooking Meats: When cooking meats, preheat empty cooking vessel over
medium to medium-low heat for 2 to 3 minutes or until a drop of water sizzles in
cooking vessel. To prevent sticking of lean meats, you may wish to add a small
amount of cooking oil. Add meat and brown as desired. Cover cooking vessel and
reduce heat to low for cooking on range top OR transfer cooking vessel to heating
base and cook at desired setting. The shortest cooking time will be at "HI."
• Using Cooking vessel in Oven: The cooking vessel (without heating base) can
be used in a conventional or convection oven up to preheated temperatures of
350°F/177°C. Cooking vessel may be covered with aluminum foil for oven use.
ALWAYS USE OVEN MITTS WHEN USING COOKING VESSEL IN OVEN.
• DO NOT USE THE COOKING VESSEL IN A MICROWAVE OVEN, OVER A
CAMPFIRE OR UNDER AN OVEN BROILER UNIT TO PREVENT DAMAGE TO
THE COOKING VESSEL OR OVEN.
• Using a Roasting Rack: Your slow cooker includes a small wire rack for roasting
meats and poultry. To use the rack, simply place into bottom of cooking pot and
place roast, chicken, or ham onto rack. Add a small amount of liquid to cooking pot
before cooking. If you wish, the meat can be browned in cooking pot on top of
range before roasting. The rack can also be used for steaming fresh vegetables
such as broccoli and corn-on-the-cob. Add 1 cup of water to cooking pot to steam
vegetables. Cook on top of range over medium to medium-low heat or on heating
base at "HI" to desired doneness.
• Bread, Cakes & Desserts: Use an 8 x 4-inch or a 9 x 5-inch loaf pan. Place the
roasting rack in the pan before placing the loaf pan. Check to ensure that your
pan fits completely into the cooking pot before mixing any ingredients. To
prevent condensation from dripping onto food while baking, place double layer of
paper toweling and single layer of aluminum foil across top of cooking pot. Cover
and bake according to recipe.
English - 6