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COOKING METHODSCOOKING MODES GUIDE
COOKING METHODS
Cooking
Method Preset
Temp* in ° C
Min. Temp
Setting
in ° C
Max. Temp
Setting
in ° C Keep Warm
Max.
Cook time
(hrs.)
Sear 230°C 220°C 230°C Manual 2
Sauté 175°C 160°C 190°C Manual 2
Bake 175°C 165° C 190° C Manual 2
Boil/Steam 100°C 90°C 110°C Manual 5
Simmer 95°C 85°C 100°C Manual 5
Slow Cook 90°C N/A N/A Auto 12
Keep Warm 75°C N/A N/A N/A 24
STEP-BY-STEP COOKING MODES
Cooking Mode Step 1
Method Step 2
Method Step 3
Method Keep Warm
Rice N/A N/A N/A Auto
Soup Sauté Boil Simmer Manual
Risotto Sauté Simmer N/A Manual
Pilaf Sauté Boil Simmer Manual
Porridge Boil Simmer N/A Manual
Yogurt Simmer Culture N/A N/A
* Preheating will appear in the display until the selected temperature is reached.
For cooking and food preparation tips, see “See Tips for Great Results” on how to get the
most of each cooking method.
Slow Cook (90° C)
Slow Cook allows the Multi-Cooker to be
used like a slow cooker, making it ideal for
slow cooking BBQ, chili, and meatballs, to
name just a few.
Keep Warm (75° C)
Keep Warm mode is designed to keep foods
at serving temperature after cooking has
finished for up to 24 hours. Certain cooking
methods and modes feature an automatic
Keep Warm mode. For other cooking
methods and modes, Keep Warm can be
selected manually.
IMPORTANT: Use Keep Warm only with
fully cooked food. Keep Warm is intended
to keep fully cooked food at serving
temperature.
Sear (220–230° C)
Searing allows you to prepare meats for
stews, soups, and other dishes. It uses high
temperatures to cook the outside surfaces
quickly, trapping flavour and juices inside.
Sauté (160–190° C)
Sautéing is ideal for giving meats and
vegetables a fresh, crisp flavour and texture.
Use sauté for creating oriental dishes, stir-
fries, and breakfast foods such as sausage
and scrambled eggs.
Bake (165–190° C)
Select bake to make cakes, casseroles,
and other dishes.
Boil/Steam (90–110° C)
Use Boil/Steam to prepare a variety of foods
such as hot cereals, steam shrimp, or to heat
delicate foods such as fish with indirect heat.
Simmer (85–100° C)
Simmer is great for soups and stews where
a gentle cooking helps yield rich, hearty
flavours.
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