Instant Pot PRO CRISP, Руководство пользователя

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Pressure cooking 101
Pressure cooking uses steam to raise the boiling point of water above 100ºC / 212°F.
These high temperatures allow you to cook food much faster than normal.
(Behind the magic curtain)
When pressure cooking, the Instant Pot Pro Crisp goes through 3 stages.
Pre-heating
What you see What you don’t see Tips
The cooking progress bar
shows
Pre-heating .
The display
shows
On .
While the multicooker
preheats, it vaporises liquid
to create steam.
Once enough steam has built
up, the float valve pops up
and locks the lid in place.
The time it takes the multicooker to pressurise
depends on things like food and liquid temperature
and volume.
Frozen foods have the longest pre-heating time. For
the fastest results, thaw your food before cooking it.
No need to hang around during this stage — trust
that IP magic!
Cooking
What you see What you don’t see Tips
The cooking progress bar
moves over to
Cooking
.
The display switches to the
cooking countdown timer.
When the Instant Pot reaches the
required pressure level, cooking begins.
It automatically maintains the cooking
pressure at
High or Low pressure
throughout cooking.
A higher pressure means a higher
temperature.
Smart Programme settings (e.g.,
cooking time, pressure level, etc.)
can be adjusted at any time during
cooking.
Depressurisation
What you see What you don’t see Tips
If Keep Warm is on after
cooking, the cooking progress
bar moves over to
Keep Warm
and the timer counts up from
00:00 .
If not, the multicooker returns
to standby and displays
End .
Although food has finished
cooking, the pressure cooker
is still pressurised and hot.
Venting the pressure lowers the
temperature and allows you to
safely remove the lid.
Follow your recipe instructions when
choosing a venting method.
See
Releasing pressure: Venting methods on
the next page for information on safe venting
techniques.
Instant Tip : The Instant Pot cools faster
if Keep Warm is turned off!
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