Deglaze Inner Pot
After sautéing meat and other highly carbohydrate-rich foods like
vegetables, browned food residues can stick on the inner pot due to
caramelization. Before pressure cooking, these residues need to be
dissolved using thin liquid like water, vegetable stock or broth to make
sure that food won’t stick on the bottom of the inner pot and can also
boost flavour of your food.
To deglaze:
Ensure
Sauté
program is completed and no cooking program is
running. Pour a small amount of liquid in the inner pot and scrape the
browned food residues using wooden or silicone spatula.
WARNING
:
Be careful when deglazing the inner pot as liquid can
splash and may cause burns/scalding injuries especially when hot.
Always use protective mitts while holding the inner pot.
9. When maximum temperature is reached, screen displays
Hot
for
10 seconds followed by the countdown time.
Note:
• Ensure you add your ingredients on the inner pot immediately
once
Hot
is displayed to avoid overheating.
10. When cooking time has been completed, screen displays
End
and beeps 5 times.
•
WARNING
:
Never leave the cooker unattended when using
Sauté
as this program reaches high temperature which can
burn the food in the pot.
Pressure cooking
programs.
Cooking
Programs
Cooking
Modes
Suggested
Use
Venting
Method
Notes
Soup
Low
Soup without
meat
Quick
release
Natural
release - If
high starch
content.
Liquid remains clear due to lack of
boiling motion.
If you need the food content to be fully
broken down, stir and mix the soup
before serving.
Always use Natural Release method to
release pressure when cooking soup
with a high starch content.
Med
Soup with meat
High
Rich bone broth
Bean
Low
Firmer texture
Natural
release
Choose setting based on bean/lentil
texture desired, or adjust cook time
manually.
When cooking beans/lentils or
legumes, always use Natural Release
method to release pressure.
Ensure dry beans/lentils are
completely submerged in water.
Med
Soft texture
High
Very soft texture
Meat
Low
Soft texture
Natural
release
Choose setting based on meat texture
desired, or adjust cook time manually.
Allow meat to rest for 5-30 minutes,
depending on size. It will retain
cooking juices for tender, succulent
meat.
When cooking meat or stew, always
use Natural Release method to release
pressure. Do not use Quick Release
as food contents may spatter from
the pressure release valve which can
cause serious injury.
Med
Very soft texture
High
Fall-of-the-bone
texture
Egg
Low
Soft boiled egg
Quick
release
- Soft/
Medium
boiled.
Natural
release -
Hard boiled.
For soft/medium boiled eggs, we
recommend using the Quick Release
method for venting to retain the
texture.
Cooking time may vary depending on
the size of the eggs. Soak the eggs in
ice water or run them under cold water
immediately after removing them
from the inner pot to stop the cooking
process, and to make peeling easier.
Med
Medium boiled
egg
High
Hard boiled egg
These cooking programs use pressure for a time-efficient and
energy-saving method of cooking EASY. DELICIOUS. NUTRITIUOS
meals. They are designed with pre-programmed time to take the
guess work out of cooking.
Includes:
Soup
,
Bean
,
Meat
,
Egg
,
Cake
,
Rice
,
Biryani
,
Oatmeal
,
Steam
and
Pressure Cook
.
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