Instant Pot DUO PLUS 60 V3, Руководство пользователя

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Pressure cooking
To create steam, pressure cooking liquids should be water-based, such as broth, stock, soup
or juice. If using canned, condensed or cream-based soup, add water as directed below.
Instant pot size Minimum liquid for pressure cooking
5.7 Litres / 6 Quarts 1½ cup (375 mL / ~12 oz)
7.6 Litres / 8 Quarts 2 cups (500 mL / ~16 oz)
*Unless otherwise specified by your recipe.
DANGER
DO NOT attempt to remove the lid while the float valve is up and NEVER
attempt to force the lid open. Contents are under extreme pressure. Float
valve must be down before attempting to remove the lid. Failure to follow these
instructions may result in serious personal injury and/or property damage.
Jump start magic!
Stage 1: Setting up the Duo Plus for
pressure cooking
01
Remove the inner pot from the
multicooker base.
Add food and liquid ingredients to the
inner pot, as directed by your recipe.
Insert the inner pot back into the
multicooker base.
02
6 Quart only: Secure the power cord
to the base power socket on the back
of the multicooker base. Make sure
the connection is tight.
All sizes: Connect the power cord to
a 120 V power source.
The display shows
OFF .
03 Place and close the lid as described
in Pressure control features: pressure
cooking lid .
Stage 2: Pressure cooking
01
Select the Smart Program you want
to use (see previous page).
02 Use the − / + Time buttons to adjust
the cooking time.
03
Use the Temp / Pressure buttons to
select Low or High pressure.
Adjustments are saved to the Smart
Program when cooking begins.
04 Leave the automatic Keep Warm setting
on, or press
Keep Warm to turn it off.
05 Press Start to begin. The display shows
On while the multicooker preheats.
06 When the Smart Program finishes,
follow your recipe’s directions to select
the appropriate venting method. See
Releasing pressure: Venting methods
for safe venting techniques.
CAUTION
To avoid scorching or scalding injury, be cautious when cooking with more than
1/4 cup (60 mL / ~2 oz) oil, oil-based sauces, condensed cream-based soups, and
thick sauces. Add suitable liquid to thin sauces. Avoid recipes that call for more
than 1/4 cup (60 mL / ~2 oz) of oil or fat content.