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How to Use (cont.) How to Use (cont.)
WARNINGS:
• This cooker becomes hot during use; handle carefully with oven
mitts.
• DO NOT use DELAY START with foods that spoil quickly.
• When removing the lid, lift it away from you and use oven mitts!
• If the unit overheats, it will automatically turn off. Unplug the
cord from the outlet and let the unit cool before restarting.
• Dried beans, pasta or grains may make foam when cooked in
a pressure cooker. To avoid clogging valves, DO NOT exceed ½
capacity of the cooking pot (including water). Add 1 Tbsp. of
cooking oil to the water to help reduce the amount of foam.
Preset Function Default Time Adjust Minutes to: Min/Max Time
Rice (white,
quick release) 10 mins. 3 (white, natural release),
20 (brown rice) 3–25 mins.
Fruit 3 mins. 2 (fresh fruit),
6 (dried fruit, sauces) 1–10 mins.
Soup (with
meat) 35 mins 30 without meat,
40 bone broth 10–90 mins.
Multigrain
(barley) 40 mins. 20 (farro, bulgur, whole oats),
60 (mixture of grains/beans) 10–60 mins.
Cake 40 mins. 35 (moist cake),
45 (cheese cake) 25–60 mins.
Fish 6 mins. per recipe 3–15 mins.
Sous Vide 2 hours per recipe 1–4 hours
Meat/Stew 35 mins. 40 (fall off the bone) 20–45 mins
Poultry (3 lbs.) 7 mins. 4 (1 lb.), 10 (5 lbs.) 3–30 mins.
Egg (med. boil) 6 mins. 5 (soft boil), 7 (hard boil) 1–10 mins.
Steam 10 mins. per recipe 3–30 mins.
Sterilize
(utensils) 30 mins. 30 (baby bottles),
40 (canning) 5–45 mins
Manual 30 mins. per recipe 1–60 mins.
Keep Warm none keeps cooked food warm up to 24 hrs.
(Please note, cooking times will vary depending on quantity of food and liquid.)
YOGURT
1. Fill the cooking pot with 4–5 cups of whole milk. Stir in 2 Tbsp. plain yogurt
(with live and active cultures) and place the cooking pot inside the base. Lock
on the pressure cooker lid.
2. Turn the regulator valve to SEALING.
3. Put the condensation cup in place on the back of the base.
4. Attach the cord to the base and then plug into an electrical outlet. The display
will show “0000.”
5. Press YOGURT (the light will illuminate and the default time will be 8:00).
Press ADJUST or - or + to change the time, if needed (4–24 hours). A longer
cooking time will yield a more tangy avor (8–12 hours is recommended).
6. The unit will start heating in 4 seconds.
7. While pressurizing, the display will show “On.” This may take 15–20 minutes,
depending on the fullness of the pot.
8. When pressurized, the unit will beep and the cooking time countdown will
display.
9. When done, use quick release. CANCEL and unplug the unit. Carefully remove
the lid and whisk the yogurt vigorously a few times. Let cool.
10. Pour into a container with a lid and refrigerate at least 8 hours (may be
strained with a cheesecloth if Greek yogurt or thicker texture is desired).
SLOW COOK
1. Fill the cooking pot with ingredients per your recipe and place the cooking pot
inside the base. Lock on the pressure cooker lid.
2. Turn the regulator valve to VENTING.
3. Put the condensation cup in place on the back of the base.
4. Attach the cord to the base and then plug into an electrical outlet. The display
will show “0000.”
5. Press SLOW COOK (the light will illuminate and the default time will be 8:00).
Press ADJUST or - or + to change the time, if needed (½–12 hours).
6. The unit will start heating to low (190o F) in 4 seconds unless DELAY/START is
pressed. Repeatedly press DELAY/START to set a delayed cooking time in
30-minute increments (up to 24 hours), if desired. The delay time will begin to
count down after 4 seconds. When the delay time has elapsed, the unit will
automatically shift to the set cooking time.
7. The cooking time countdown will show on the display.
8. Press CANCEL at any time to stop cooking.
9. When cooking is nished, the cooker will beep and switch to KEEP WARM (the
light will illuminate and the timer will begin to count up).
10. CANCEL and unplug the cord when ready to serve.
