Crock-Pot SCCPPC400-V1, Owner'S Manual

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Figure 3
Inside the removable Cooking Pot are markings to guide the
fill level of the Cooking Pot. The word MAX indicates the
maximum fill line.
The 1/3, 1/2, and 2/3 markings are handy guides to use in your
recipes.
CAUTION: Never load the Cooking Pot above the maximum
ingredient level line marked MAX on the inside of the Cooking
Pot.
Foods that expand during cooking (e.g., rice, beans, dried
vegetables, potatoes, carrots, etc.) should never go above the
1/2 mark.
Note: The Multi-Cooker cannot pressure cook without liquid.
Ensure a minimum of 8oz of liquid is used inside the removable
Cooking Pot.
COOKING POT MARKINGS
Pressure cooking is an ideal way to create quick, flavorful
meals. Pressure cooking is a method of cooking food in liquid
(water, stock, wine, etc.) in a sealed Cooking Pot. The sealed
Multi-Cooker retains steam and builds pressure, raising the
temperature of the liquid inside the pot above boiling point.
The increased temperature of the liquid and the steam results
in reduced cooking times.
HIGH Pressure Setting is 6.5 - 10 PSI (45 - 70 kPa). It is suitable
for a wide range of foods.
LOW Pressure Setting is 3.3 - 6.5 PSI (23 - 45 kPa). It is more
suited to delicate foods like chicken fillet, fish and some
vegetables.
KEEP WARM Setting: When cooking time is completed, the
Multi-Cooker automatically switches to the KEEP WARM
setting to prevent overcooking and to keep your cooked food
warm until serving - perfect for busy families, those on the run
and those who need flexible meal times. This setting is not
hot enough to cook and should only be used to keep warm,
cooked food for serving.
Ideal Meals to Pressure Cook: Soups, stocks, casseroles, sauces
(e.g., pasta sauces), meat, rice, firm vegetables (beetroot,
potatoes) and desserts (e.g., pudding).
Capacity: Never fill the Cooking Pot above the MAX line. Foods
that expand during cooking should never go above the 1/2
mark. The Multi-Cooker cannot pressure cook without liquid.
Ensure a minimum of 8oz of liquid is used inside the removable
Cooking Pot.
CAUTION: Never use the Quick Pressure Release Method when
cooking foods high in liquid content, such as casseroles, stocks
and soups. See RELEASING PRESSURE instructions on
pages 20-21.
PRESSURE COOKING