Which Cooking Method? That depends on three things: time, temperature, and texture. See how to get the very best results, every time. Pressure Cook
No planning required! Fast, flavorful meals, even from frozen. How It Works Pressure and steam speed up cooking up to 70% faster than other methods, locking in nutrients and adding moisture. Best For Quick cooking: Enjoy fork-tender pot roast in under an hour! Most foods: Chicken, roasts, firm veggies, potatoes, dried beans, rice, soup, dessert, you name it!
Need to Know • Liquid creates the steam and pressure, so add at least 1 cup (250 mL) or what the recipe calls for. • It takes a little time for pressure to build, like preheating the oven, but you’ll more than make up the time during cooking. • Once cooking begins, there’s no peeking. Let the presets take the guesswork out of making everyday favorites.
Slow Cook
Zero fuss. Just add ingredients and let it do its thing. How It Works Food cooks on a low temperature for hours which tenderizes meat and adds rich flavor. Best For Hands-off cooking: Add ingredients in the morning, let cook all day, and have a flavorful, tender one-pot meal ready for dinner. oasts, soups, chili: Soup, stew, and chili are always winners. So R are briskets, short ribs, chuck roasts, pork shoulder, and lamb shanks.
Need to Know •W e recommend using fresh or thawed meat for recipes made with the slow cooker setting. • It’s best to brown meat first for better flavor and texture. • Y ou can add foods at different stages, but lifting the lid causes heat to escape. It might take extra time for it to return to the cooking temp (like opening the oven door). • F resh herbs, other than rosemary, dry out during slow cooking, so use dried herbs or add fresh herbs right at the end.
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