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12. Be aware that hot steam and condensate could escape from under the lid. Pro-
tect your hands with oven gloves. To open the lid, turn the lid knob counter-
clockwise and carefully lift the lid into the stable open position.
13. Take out the cooking pot from the heating compartment. Ensure to place the
cooking pot only on a surface resistant to heat, fat, and moisture and where the
cooking pot will not tilt, wobble, or fall.
Note:
After 5 minutes of inactivity, standby mode will be activated. The control panel
will get dark.
THE REDUCE FUNCTION
The REDUCE function is ideal for thickening and intensifying the flavour of sauces,
syrups and stocks.
Tip:
If reducing sauces derived from pressure or slow cooking, remove cooked meat
and vegetables first. Once sauce has reached the correct consistency and flavour
after reducing, return the other ingredients and allow to warm through for a few
minutes before serving.
1. Prepare the Multicook for operation (see: ‘Preparing the Cooker for Operation’).
If reducing sauces derived from previous cooking cycles, simply remove cooked
meat and vegetables.
2. Turn the START/Select dial until the indicator reaches the REDUCE function. Press
the START/Select dial to confirm.
On the LCD screen the preset temperature level (“HI”, high) and the preset
cooking time (“10:00 MIN/SEC”) for the REDUCE function are shown.
3. If required, turn the TEMP/Pressure dial to select one of three temperature levels:
“LO” (low), “MEd” (medium), or “HI” (high).
4. If required, turn the TIME dial to select the cooking time. You can set any cooking
time from 1:00 minute (MIN/SEC) up to 2:00 hours (HRS/MIN).
5. Open the lid and keep the lid in the stable open position.
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