Copyright © 2019, Fast ČR, a. s.
Revision 07/2019
EN - 8
USING YOGURT FUNCTION (YOGURT)
1. Plug in the multi-coooker.
2. Choose Yogurt function.
3. Yogurt function can not choose cooking temperature, but you can choose cooking time from 4 hours to 12 hours.
4. After setting, press button ”Start/Cancel” to start the cooking.
Preset Temp
Preset Time
Optional Temp Range
Optional Time Range
non-adjustable
4 hrs
non-adjustable
4 hrs – 12 hrs
Homemade yogurt is a tart and tangy treat that is incredibly easy to make in the Multi-Cooker. Use this Cooking Mode for a minimum of 8 hours and up to 12 hours
to make thick, creamy, and rich homemade yogurt.
• Place the Removable Cooking Pot into the Base. Fill up to halfway with water, depending on how many jars of yogurt you will be cooking. Place the filledand
lidded jars of yogurt into the water bath in the Removable Cooking Pot and select the Yogurt Mode for cooking.
• Follow your recipe directions carefully to ensure complete success. Remove jars when done. Refrigerate until using.
USING THE SOUS VIDE FUNCTION
1. Vacuum seal the food in the suitable size vacuum sealed food saving bags.
2. Fill the inner pot with water.
3. Put the sealed bag into the room temperature water ensure the bags is fully immersed in the water.
4. Use the Sous Vide rack to separate the bags if multiple bags are being cooked.
5. This function can choose cooking time from 30 min to 24 hours. Cooking temperature can choose from 25 °C to 100 °C .
You can choose temperature for every 2 or 3°C.
6. Place the lid on the multi-cooker, and choose sous vide function. This function works best with the lid on the multi-cooker.
7. The default temperature is 55 °C and 30 min, use the button “Temp/Time” to set desired time and temperature.
8. The count down on sous vide time does not begin until the desired temperature is reached. When the temperature is reached the machine will automatically go
into the count down function.
9. If want to stop the cooking, turn the knob to off.
Preset Temp
Preset Time
Optional Temp Range
Optional Time Range
55 °C
30 min
25 - 100 °C
30 min – 24 hrs
The art of sous vide cooking is truly an art! It is simple in nature, yet this cooking method is often mostly used by gourmet chefs to prepare complex, rich entrées and
vegetables. But now you can bring the ÿve-star quality to your kitchen.
• Be sure to refer to the Cooking Guide in your Recipe Book for full sous vide The thickness of meat, poultry, and ÿsh will determine the length of cooking cooking
information.
• The thickness of meat, poultry, and ÿsh will determine the length of cooking time. Use an instant-read thermometer after removing from the bag to guarantee
that a safe internal temperature is indicated.
• Food safety in handling and cooking is always a priority. When unsure of doneness, add 30 minutes to the cook time to pasteurize eggs and/or poultry.
• Searing after cooking gives foods a crispy texture and an appealing appearance. When meat is done, pour oil into a smoking-hot skillet and quickly sear the
cooked meat for 30 seconds on each side. This gives the meat a rich color and a satisfying crust.
• Vegetables will cook faster if they are thinly sliced or cut in small pieces. If left whole, they will take more time to become tender. Either way, the natural sweetness
and full nutritional value adds to the delight in sous vide vegetables.
• Fruit can be cooked sous vide to make toppings, purees, syrups, and more.
Cook for 2 to 2½ hours at 70°C and let cool in the bag before using.
• To prep meat, poultry, and ÿsh, add seasonings or rubs before bagging.
Vacuum-seal or use the Water Displacement Method to remove the water from the bag before cooking (see following).
• Always use a BPA-free vacuum-sealed bag when cooking foods.
• The vacuum packing machine PHILCO PHVS 3030 can be used for vacuum packing which can be used for cooking using the SOUS VIDE method with great
success.
Water Displacement Method
1. Fill a large plastic container with cool water.
2. Prep your food to be cooked and place food in a BPA-free plastic freezer bag. Do not seal.
3. Slowlyimmerse the food-filled bag into the water. This will force the air out as the bag is immersed.
4. Continue immersing the bag until just before the water reaches the top of the bag.
5. With the bag in the water, close or zip to seal, forcing out all remaining air as much as possible.