Manual UPM HTM621 (page 21 of 76) (English)

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TIPS FOR GREAT RESULTS TIPS FOR GREAT RESULTS

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 specied 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

avor 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 nished if not serving

immediately.

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 cheese cloth 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). 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

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UPM HTM621 Manual

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