NUTRIBULLET NC-SPPR8, User Manual

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Smart programs.
Cooking
Programs
Cooking
Modes
Suggested Use Notes
Soup/ Broth
Less Soup without meat
Liquid remains clear due to lack of boiling motion.
If you need the food content to be fully broken
down, stir and mix the soup before serving.
Always use Natural Release method to release
pressure when cooking soup with a high starch
content.
Normal Soup with meat
More Rich bone broth
Meat/ Stew
Less Soft texture
Choose setting based on meat texture desired, or
adjust cook time manually.
Allow meat to rest for 5-30 minutes, depending
on size. It will retain cooking juices for tender,
succulent meat.
When cooking meat or stew, always use Natural
Release method to release pressure. Do not use
Quick Release as food contents may spatter
from the pressure release valve which can cause
serious injury.
Normal Very soft texture
More
Fall-of-the-bone
texture
Bean/ Lentil
Less Firmer texture
Choose setting based on bean/lentil texture
desired, or adjust cook time manually.
When cooking beans/lentils or legumes, always
use Natural Release method to release pressure.
Ensure dry beans/lentils are completely
submerged in water.
Normal Soft texture
More Very soft texture
Chicken
Less Soft texture
Choose setting based on poultry texture desired
or adjust cook time manually.
Allow meat to rest for 5-30 minutes, depending
on size. It will retain cooking juices for tender,
succulent meat.
Normal Very soft texture
More
Fall-of-the-bone
texture
Egg
Less Soft boiled egg Use the steam rack provided to put the eggs in
the pot
For soft boiled eggs, we recommend using the
Quick Release method for venting to retain the
soft texture.
Cooking time may vary depending on the size of
the eggs.
Normal Medium boiled egg
More Hard boiled egg
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