24
Pressure Cooking with the Duo Gourmet
Introduction to Pressure Cooking
Pressure cooking uses steam pressure to raise the boiling point of water above
100º C . This energy-efficient cooking method is the
fastest
way to thoroughly
cook a variety of your favorite meals.
Pressure cookers go through 3 stages when pressure cooking:
1. Pre-Heating and Pressurisation
The multicooker waits 10 seconds to ensure you have finished inputting your
selections, then displays
On
to indicate it has begun pre-heating. While the
multicooker pre-heats, it vaporises 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 multicooker 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
Cance
l and refer to
Note:
The time it takes your multicooker to pressurise is determined by a variety of factors, including food
and liquid volume.
2. Cooking
After the float valve pops up, the multicooker 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 : minutes) format.
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
for details.
