13
12
ENGLISH
ENGLISH
6. Choose the desired cooking mode by pressing the PRESSURE COOK
button once for HIGH pressure and twice for LOW pressure.
7. Set the desired cooking time by pressing the + or - buttons once for each
additional minute or to fast advance, hold the button down until you reach
the desired time. The maximum pressure cooking time is 6 hours.
8. Press the START/STOP button to begin cooking. The pressure Icon and
indicator lights flash when the unit has begun to build pressure. If you forget to
select the desired cooking time or forget to press the START/STOP button, the
unit beeps and the digital display reads --:-- after 30 seconds.
NOTE:
If you have used any of the cook assist functions prior to pressure
cooking, the cooker may require some time to come down to the proper
temperature. Once the proper temperature has been reached, the unit can
begin running the pressure cooking function.
9. Once pressure builds entirely, all the lights and the pressure icon stay lit, and
then the unit beeps. Then, your cook time begins.
WARNING: NEVER TRY TO FORCE THE LID OPEN WHILE YOU ARE
COOKING UNDER PRESSURE. THIS CAN RESULT IN A SERIOUS ACCIDENT.
WARNING: NEVER DEEP FRY OR PRESSURE FRY IN THE MULTI-COOKER.
IT IS DANGEROUS AND MAY CAUSE A FIRE AND SERIOUS DAMAGE.
10.The cooker beeps once the cooking time ends. It turns the automatic KEEP
WARM function on and the light on the TIME DELAY/KEEP WARM button,
as well as the temperature icon, blinks until you press the START/STOP
button to cancel the program or release the pressure. You have two options
for releasing the pressure:
a.
Quick Release Method:
Release the pressure immediately by turning the
pressure regulator knob to STEAM.
CAUTION:
THE STEAM COMING OUT OF THE COOKER IS HOT, AND MIGHT
CONTAIN DROPLETS OF HOT LIQUID. BE SURE TO USE POTHOLDERS
OR A KITCHEN TOWEL WHEN RELEASING PRESSURE.
b.
Natural Release Method:
Turn the KEEP WARM function off by pressing
the START/STOP button: this allows the pressure to drop naturally without
turning the pressure regulator knob to STEAM. Natural Release Method
takes several minutes, during which the food inside continues cooking.
Some recipes (such as risotto) benefit from this extra cooking time. You
know when the pressure is all released because the floating valve drops, and
you will be able can open the lid.
NOTE:
If you do not press the START/STOP button at the end of the cooking
time, the multi-cooker switches to KEEP WARM and will beep periodically to
remind you to release pressure.
11.Once all the pressure is released, remove the lid by turning it clockwise,
lifting, and tilting the lid away from yourself to avoid any remaining steam or
hot water condensation dripping from the inner portion of the lid.
Pressure Cooking Charts
Pressure cooking times are approximate times. Use these cooking times as a
general guideline. Size and variety of food will most likely alter cooking times.
Pressure Cooking Vegetables (Fresh & Frozen):
To achieve the best results
when pressure cooking fresh or frozen vegetables, please refer to the below tips
and hints:
1. Use the STEAM function when making steamed vegetable dishes.
2. Use the quick release method when pressure cooking vegetables so they do
not overcook.
3. Use a minimum of 1 cup of liquid when cooking vegetables.
4. When steaming vegetables, use the stainless steel rack or a steamer basket.
Vegetable Pressure Cooking Chart:
Vegetable
Pressure Setting
Fresh
(Cooking Time)
Frozen
(Cooking Time)
Acorn Squash, chunks
High
6-7 minutes
8-9 minutes
Artichoke, 4 medium – large
High
8-10 minutes
10-12 minutes
Asparagus
High
1-2 minutes
2-3 minutes
Whole Beets, medium – large
High
20-25 minutes
25-30 minutes
Broccoli, Florets
High
2-3 minutes
3-4 minutes
Brussel Sprouts
High
3-4 minutes
4-5 minutes
Butternut Squash, chunks
High
8-10 minutes
10-13 minutes
Cabbage, Quartered
High
3-4 minutes
4-5 minutes
Carrots, whole or chunk
High
2-3 minutes
3-4 minutes
Cauliflower, florets
High
2-4 minutes
3-5 minutes
Celery, chunks
High
2 minutes
3 minutes
Collard Greens
High
4-5 minutes
5-6 minutes
Corn on the Cob
High
3-5 minutes
4-6 minutes
Edamame, in pod
High
4-5 minutes
5-6 minutes
Eggplant
High
2 minutes
3 minutes
Endive
High
1-2 minutes
2-3 minutes
Kale, coarsely chopped
High
1-2 minutes
2-3 minutes
Leeks
High
2-4 minutes
3-5 minutes
Onions, sliced
High
2 minutes
3 minutes
Potatoes, whole, small
High
5-8 minutes
6-9 minutes
Potatoes, whole, large
High
10-12 minutes
11-13 minutes
