5
Pulse type
Soaked
- Quick
Release
(mins)
Soaked
- Manual
Release
(mins)
Unsoaked
- Quick
Release
(mins)
Soy beans, beige
16-18
9-12
28-35
Soy beans, black
6-8
20-22
35-40
Chickpeas
9-14
13-18
30-40
French green
lentils
-
-
10-12
Green, brown
lentils
-
-
8-10
Red, split, yellow
lentils
-
-
4-6
Split, green,
yellow peas
-
-
6-10
• Tip: cook beans in bulk, portion out in containers
and freeze to store. For recipes, see pages 8.
MEAT/STEW
• The versatile function allows you to cook at the
temperature your recipe requires for tender meats
and poultry. Try the pulled chicken recipe on page 11
to eat immediately or save for sandwiches the next
day. Use time key to adjust cooking time depending
of type and quantity of meat. Ensure lid is locked
securely in place and steam release handle is in
sealing position.
STEAM
• Pour ½ cup water into inner pot and secure steam
rack. We recommend using the quick release lid
opening method to release steam and remove the lid
once cooking is complete (allowing appliance to cool
naturally may overcook your food).
• Exercise extreme caution when releasing steam
using this method. Do not let the inner pot dry out
during the steaming process.
• Tip: when steaming fish, ensure the fillet is
seasoned prior to steaming. Lay fillets so they do
not overlap, cook for 8-10 minutes or until the fish is
flaky and opaque in colour.
• Poultry can also be steamed, making sure all pieces
are a similar size with visible fat and skin removed.
Lay so there is no overlapping, and cook for 18-20
minutes for thigh, 20-25 minutes for breast, and 30-
35 minutes for drumsticks. Pierce the thickest part.
If juice runs clear, poultry is cooked. For a browned
appearance, sear using the SAUTÉ function.
• Fresh or frozen dumplings and buns can be
steamed. Place on pieces of baking paper to avoid
sticking to the tray. Fresh buns and dumplings
will take approximately 10-15 minutes and frozen
dumplings 10-20 minutes.
• When steaming fresh or frozen vegetables, try to
ensure they are cut to a standard size for even
cooking. When steaming frozen vegetables, no
thawing is needed. Adjust cooking time to personal
taste.
POTATO/VEGGIES
• Cook tender potatoes, pumpkin or your favourite
root vegetables. Create homemade fries, mash, or
toss your roasted potatoes in butter and fresh herbs.
See pages 9 for recipes. Use the cooking time key
to adjust cooking time depending on recipe and
quantity. Ensure lid is locked securely in place and
pressure valve is in sealing position.
Vegetables
Quantity
Cooking time
(mins)
Snow peas
250g
4-5
Frozen peas
250g
4-5
Zucchini
350g
5-6
Broccoli
250g
8-10
Cabbage
500g
10-12
Asparagus
2 bunches
12-14
Beetroot
300g
12-14
Brussels sprouts
375g
17-19
Corn
2 small cobs
20-25
SOUP/PORRIDGE
• Adjust cooking time as necessary for your recipe.
Ensure lid is locked securely in place and steam
release handle is in the sealing position. It is
recommended to use the manual release lid opening
method to remove lid once cooking is complete.
Turning pressure valve to the venting position may
cause soup or porridge to release with the steam
and block the vent. For recipes, see page 8.
POULTRY
• Cook a whole chicken or small turkey in the large 8
litre capacity pot. Adjust the cooking time depending
on the size of your poultry. Ensure lid is locked
securely in place and pressure is in sealing position.
See recipe on page 12.
NON-PRESSURE COOKING
SLOW COOK
• Designed to layer flavours, a technique professionals
