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Other cooking styles
Deglazing the inner pot (pressure cooking after sauté)
Sautéing meat and vegetables before pressure cooking is the perfect way to boost
flavours, as sugars caramelise from the high heat of the Sauté Smart Programme.
When pressure cooking after using Sauté, deglaze the inner pot to make sure food
items do not scorch.
To deglaze
: Remove food items from the inner pot and add a thin liquid (e.g., water,
broth, wine) to the hot surface. Use a wooden or silicone scraper to loosen anything
that may be stuck to the bottom of the inner pot.
WARNING
The Sauté Smart Programme reaches high temperatures. If unmonitored, food
may burn on this setting. Do not use the lid and do not leave your multicooker
unattended while using Sauté.
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