19
Smart
Programme
Setting
Suggested Use
Note
Slow
Cook
Less
All day cooking, 8+ hours
Less corresponds to Low on common slow cookers.
Normal
Medium-time cooking, 6+ hours Normal corresponds to Medium on common slow cookers.
More
Fastest slow cooking, 4+ hours
More corresponds to High on common slow cookers.
Sauté
Less
Simmering and reducing
Do not use the lid on Sauté.
Maximum 30 minutes to prevent overheating.
When display switches from
On
to
Hot,
add recipe ingredients. If ingredi-
ents are added before Hot message appears, it may not appear at all.
Normal
Pan searing or sautéing
More
Stir-frying or browning meat
Yogurt
Less
Low-temperature fermentation
(Jiu Niang)
Milk must reach a minimum of 72°C for pasteurisation to occur.
Allow pasteurised milk to cool to below 43°C.
8 hours is standard for fermentation, but a longer period will result in
tangier yogurt
Normal
Fermenting yogurt
More
Pasteurising milk
Sous
Vide
25 to
90°C
Cook eggs, fruit, vegetables,
fish, poultry, pork, beef and
lamb
We recommend salting lightly and adding seasoning to taste after cooking.
Use garlic powder rather than raw garlic.
If your dish is not going to be consumed immediately, plunge pouches into
ice water to reduce temperature quickly, then keep refrigerated.
