Thinkkitchen 10616511, Manual

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34
COOKING PROGRAMS
Programs Modes Time Cooking
Options Notes for Users
1 POULTRY
*Cooks under
pressure
Less 5 min Used to make poultry
dishes.
Normal 15 min
More 30 min
2 MEAT /
STEW
*Cooks under
pressuren
Less 20 min Soft tex-
ture. Used to make meat and
stew. Generally speaking,
longer cooking times will
tenderize meat.
Normal 35 min Very soft
texture.
More 45 min Fall-off-the
bone meat
texture.
3 BEAN/
CHILI
*Cooks under
pressuren
Less 25 min Less soft
texture. This setting is used for chili
recipes that often will have
beans as a key ingredient.
The setting assumes that
you are cooking dried
beans. To shorten the cook
time, soak beans in cold
water overnight. Discard
soaking water and cook with
fresh cold water for half the
pre-set cooking time. Make
sure to use a water ratio of 1
part beans to 3 parts water.
Beans swell and double
in size after cooking. For
best results, do not overfill
the cooking bowl. The
total volume of uncooked
beans and water should not
exceed the marking inside
the inner pot.
Normal 30 min Soft tex-
ture.
More 40 min Very soft
texture.