Searing and Sautéing Mode on KitchenAid Multi-Cooker
- For best browning results, pat exterior surfaces of meat dry with paper towels before sautéing or searing.
- It’s important not to overcrowd the cooking pot when browning meat for a recipe. Brown 0.5 lbs (227 g) or less at a time for the best results and to avoid steaming the meat.
- If using oil or butter for sautéing, add it after preheating the Multi-Cooker.
- To quickly drain grease after searing or sautéing food, place the lid on the cooking pot in the drain position and hold it securely with hot pads while pouring the oil into a heat-resistant container.
- When sautéing vegetables such as carrots, celery, onions, and garlic, add larger cut ingredients first and cook for several minutes before adding smaller cut foods such as minced garlic. This ensures all of the vegetables are evenly cooked, and the garlic does not burn.
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