14
15
USING THE BROWN/SAUTÉ FUNCTION
This setting does not cook under pressure. It works similarly to standard cooking, requiring dry heat, and therefore does not
need the Lid. Do not use the Lid with this function.
Place the Multi-Cooker on a flat, level surface.
Place Cooking Pot inside Heating Base. Plug the Multi-Cooker into a wall outlet. The Multi-Cooker will beep, and the
Display Screen will illuminate with four dashes (- - - -).
1. Select the BROWN/SAUTÉ function and adjust the time and temperature if necessary, using the TEMP/PRESSURE
and TIME buttons (+ and -).
2. Press START/STOP.
3. When the Multi-Cooker is pre-heating, “HEAt” will appear on the Display Screen. When the temperature has been
reached and all 5 lights on the status bar will be illuminated, the timer will start counting down. Using plastic tongs,
carefully add your food to the hot pot.
BROWN/SAUTÉ can be used for each of the following:
A. Brown (sear) meats for casseroles and soups. Browning meat prior to pressure cooking and slow cooking not only
gives your food great color, but it also seals in the juices and flavors and keeps the meat tender.
B. Sauté onions or mirepoix (mixture of chopped onion, carrot, and celery), among many other foods, often used in
pressure cooker and slow cooker recipes. Sautéing onions allows caramelization which contributes to flavor and color
in the end dish.
Capacity: When the Multi-Cooker is used to brown or sauté it may be best to cook in batches to ensure the food is evenly
cooked.
RICE COOKING
When cooking rice, use the RICE/GRAINS function. This is suitable for all types of rice, including white and/or brown rice.
The RICE/GRAINS function cooks under pressure for faster cooking.
Capacity: Since rice expands during cooking, do not fill Cooking Pot above the 1/2 mark when using the RICE/GRAINS
function.
USING THE RICE/GRAINS FUNCTION
Place the Multi-Cooker on a flat, level surface.
Place Cooking Pot inside Heating Base. Plug the Multi-Cooker into a wall outlet. The Multi-Cooker will beep, and the
Display Screen will illuminate with four dashes (- - - -).
1. Measure the desired quantity of rice.
Note:
1 cup uncooked white rice = 2 cups of cooked white rice (approximately). 1 cup uncooked brown rice = 2 cups
cooked brown rice (approximately).
2. Place the measured rice in a strainer and wash rice thoroughly under cold water. Wash until the water runs clear.
This removes excess starch which helps to achieve fluffier rice, and prevents rice grains sticking to the Cooking Pot.
Rinsing the rice reduces the build-up of starchy water and bubbles that sometimes form around the Valve Cover and
Lid, which can cause spitting from the Steam Release Valve.
3. Ensure the Cooking Pot is clean and dry before placing it inside the Heating Base.
4. Place the washed rice in the Cooking Pot. Add the quantity of water needed for your recipe (Standard ratio -- 1 cup of
uncooked rice: 1.5 cups of water). Ensure that a minimum of 250ml of liquid is placed inside the removable Cooking Pot.
5. Place the Lid on and lock by rotating counterclockwise to the LOCKED position.
6. Turn the Steam Release Dial to the “Seal” position.
7. Press the RICE/GRAINS button and adjust the time and pressure as needed.
Note:
See the Cooking Guide on page 219 to find the possible time and pressure adjustments.
8. Once you have made the desired adjustments, if any, press START/STOP.
9. The Multi-Cooker needs to gain pressure before pressure cooking can begin. When the Multi-Cooker is gaining
pressure, “HEAt” will appear on the Display Screen and the time will not count down. When pressure has been
reached, “HEAt” will disappear on the Display Screen, all 5 lights on the status bar will be illuminated and the time will
begin to count down.
10. After the set cooking time has elapsed, the Multi-Cooker will beep and will automatically switch to the KEEP WARM
setting. The Display Screen will therefore change from the cook time to a new timer that will count up to 4:00 (4 hours)
or until you press the START/STOP button. After 4 hours in the KEEP WARM setting, the Multi-Cooker will turn off.
TIPS:
1. Do not keep rice in the pot for extended periods of time on the KEEP WARM setting, as the rice will become dry and
the quality will deteriorate. Use the supplied plastic spoon to stir and serve the rice. Do not use metal utensils, as
these will scratch the non-stick coating.
2. As rice grains can be delicate, at the end of cooking wait until the pressure releases naturally. Do not use the Quick
Pressure Release Method (see page 12 for instructions on the Natural Pressure Release Method).
3. Standard ratio for cooking rice -- 1 cup of uncooked rice : 1.5 cups of water
CAUTION:
During cooking, steam will build up in the Multi-Cooker, so when lifting the Lid use a kitchen glove or mitt to
protect your hand.
YOGURT
The YOGURT function can be used to make yogurt in your Multi-Cooker. When making Yogurt, the Multi-Cooker has 2
steps:
Step 1 - Scalding milk - High
Step 2 - Incubation, for fermenting - Low
We recommend following both steps to achieve great tasting yogurt.
USING THE YOGURT FUNCTION
Place the Multi-Cooker on a flat, level surface and place the Cooking Pot inside the heating base. Plug the Multi-Cooker into
a wall outlet. The Multi-Cooker will beep and the display screen will illuminate with four dashes (----).
Step 1 (Scalding milk)
1. Place your milk into the Cooking Pot.
2. Select the YOGURT function and adjust the temperature setting to High. This programme is designed to heat your
milk to approx 80ºC - 85ºC and you do not need to select a time. The unit will beep and the word DonE will be
displayed once finished.
3. Allow the milk to cool to 43°C - 46°C (this can be done quicker up by placing the inner pot into your sink, filled with
cold water).
Step 2 (Incubation for fermenting)
1. Place your yogurt culture into a bowl, add a couple of ladles of the warmed milk and whisk to combine.
2. Pour into the Cooking Pot with the milk and stir well.
3. Place the pot into the base and select the YOGURT function. The time can be adjusted if necessary.
4. Once the program has finished, do not stir. Allow to cool before refrigerating.
5. For a thicker Greek style yoghurt, strain through a muslin cloth.
SOUS VIDE
The SOUS VIDE function is perfect for sous vide cooking deliciously tender meat, poultry, fish and vegetables. The sous
vide cooking process involves vacuum sealing food, submerging it in water heated to a precise temperature and maintaining
this temperature for a period of time to achieve consistent cooking results.
The SOUS VIDE function allows for precise temperature control and can be adjusted in 1 degree increments from 24-90ºC.
The cooking time can be adjusted as required from 0:05-24:00hrs.
The Sous Vide rack provided can be used to position individual portions of food in the water, ensuring food remains
separated for even cooking results. Larger joints of meat can be submerged in water without the rack.
NOTE:
You will need vacuum sealed pouches in order to use this function. FoodSaver
®
bags and systems are
recommended.
CSC062X_21MLM2 (EU).indd 14-15
CSC062X_21MLM2 (EU).indd 14-15
6/15/21 16:44
6/15/21 16:44
