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Pressure Cooking With The Duo Evo Plus
Introduction to Pressure Cooking
Pressure cooking uses steam pressure to raise the boiling point of water above
100ºC. This energy-efficient cooking method is the
fastest
way to thoroughly
cook a variety of your favourite meals.
Pressure cookers go through 3 stages when pressure cooking:
1. Pre-Heating and Pressurization
The display indicates
On
while the cooker pre-heats, vaporising liquid in the inner
pot to create steam. Once enough steam has built up inside the inner pot, the float
valve pops up and locks the lid of the cooker in place for safe pressure cooking.
When the float valve pops up, the silicone cap attached to the bottom of the float
valve (on the underside of the lid) seals the steam inside the cooking chamber (the
inner pot) and allows the pressure to rise even higher. A higher pressure means a
higher cooking temperature.
While it is normal to see some steam escaping through the float valve during
Pre-Heating
, if you see steam escaping from around the sides of the lid, press
Cancel
and refer to
Troubleshooting
.
Note:
The time it takes your cooker to pressurise is determined by a variety of factors,
including food and liquid volume.
2. Cooking
After the float valve pops up, the cooker needs a few minutes to finish building
pressure. When the required pressure level is reached, cooking begins. The
display switches from On to the cooking countdown timer, displayed in HH:MM
(hours and minutes).
Smart Programme settings (e.g., cooking time, temperature and/or pressure level,
and whether Keep Warm will come on automatically or not) can be adjusted at any
time during cooking. Refer to
Smart Programme Settings
for details.
