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49
Smart Programme Overview
Smart
Programme
Pre-set
Pressure
Level
Temperature
Range
Notes for Use
Pressure
Cook
Custom, Soup,
Bean, Egg,
Rib, Poultry, Chili,
Stew, Beef, Pork,
Seafood, Broth,
Sterilise, Potato,
Broccoli
Low/High
–
Higher pressure means higher
temperature.
Use the steam rack for best
results.
Rice/Grain
Custom, White
Rice, Oatmeal,
Quinoa, Brown
Rice, Risotto,
Multigrain,
Porridge
Low/High
–
WARNING
When
cooking beans and grains,
do
not
use Quick Release after
cooking. Food particles may
block the anti-block shield and
clog the steam release pipe.
Use Natural Release for best
results.
Steam
Custom, Sterilise,
Potato, Broccoli
None
~100°C
Non-pressure steaming for fish
and vegetables.
Use a glass lid when steaming,
or move the Quick Release
Switch in the
Vent
position.
Use the steam rack for best
results.
Sauté
Custom
None
Low/High
Custom – LE 1–6
CAUTION
High heat setting.
Do not use a lid with Sauté.
Reduce, simmer, sauté, stir-fry,
sear and brown.
Slow Cook
Custom, Rib,
Poultry, Chili, Stew,
Beef, Pork
None
Low/High
Corresponds to common slow
cookers.
Ensure quick release switch is
set to
Vent
.
Sous Vide
Custom, Egg,
Poultry, Beef,
Pork, Seafood
None
Custom
Tender, succulent, restaurant
quality results.
Yogurt
Custom, Pasteurise,
Ferment
None
Low/High/
Custom
Pasteurise and ferment dairy/
non-dairy yogurt.
Bake
Custom, Cake,
Cheesecake,
Pudding, Proofing
None/
High/Low
Custom
Pressure and non-pressure
baking.
Use covered oven-safe pans for
best results.