Chefman RJ40-6-V2, Руководство пользователя

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RJ40-6-V2
WHAT IS PRESSURE COOKING?
During the pressure cooking process food is cooked in pressurized steam at an above normal boiling
temperature, cooking food quicker than traditional stovetop methods. At the end of the process the
pressure needs to be released and can be done so two ways:
Natural pressure release - Letting the pressure inside the pot drop on its own. Short natural releases
are good for starchy foods that can froth and bubble like pasta and beans.
Quick release - Moving the pressure release valve to release the steam all at once.
Refer to page 6 for more details.
BEFORE FIRST USE
• Remove all packing materials from the inside and outside of the Multi-Cooker. Be sure to
check that all parts and accessories are included before tossing out any packaging.
• Gently wipe down exterior with a damp cloth or paper towel. Never immerse the
Multi-Cooker, its base, cord or plug in water or any other liquid.
• Wash all removable parts, except for the power cord and plug, with a sponge and warm, soapy
water. Do not use abrasive cleaning agents or scouring pads. The gasket, rice spoon, condensation
cup, measuring cup and cooking pot are top-rack dishwasher safe. Dry all parts thoroughly.
• Read all instructions and follow them carefully.
BUTTON BREAKDOWN
OPERATING INSTRUCTIONS
Button Options Range Default Time
Slow Cook (leave valve open) Low and High 30 mins-20 hours 4 hours
Sauté (no lid) Low and High 1-30 mins 10 mins
Steam (close valve) Low and High 1 min-4 hours 10 mins
Yogurt (leave valve open) One Temp 2 hours-24 hours 8 hours
Pressure Cook (requires lid) Low and High 1 min-4 hours 20 mins
Meat/Stew (requires lid) Low and High 1 min-4 hours 35 mins
Rice (requires lid) Low 1 min-4 hours 12 mins
Bean/Chili (requires lid) Low and High 1 min-4 hours 30 mins
Delay None 30 mins-24 hours 30 mins
Keep Warm None Displays 00:00
on screen
(runs up to 99 hours max,
but do not run that long)
Customizable