Instruction Manual

19
TIP
Cooling the milk with the lid open will result
in a skin forming on top. Removing this skin
before adding the starter will help to ensure a
smoother texture to the yoghurt.
STEP 3 – Incubate the Yoghurt
At the end of STEP 2, the word ‘ADD’ will
appear on the cooker screen. Place the yoghurt
starter in a bowl. Add ½ cup of the cooled
milk and whisk until smooth. Whisk the milk
mixture into the cooled milk in the cooking
bowl. Close the lid and rotate to locked
position, press START to incubate for 5-8
hours. The longer it is incubated the tangier
the yoghurt will be.
STEP 4 – Refrigerate
When the cooker sounds an alert that the
yoghurt has finished incubating, remove
the cooking bowl, cover with plastic wrap
and refrigerate until cold. Once the yoghurt
is completely cold, transfer to an airtight
container and refrigerate for up to 2 weeks.
TIPS
• Using homogenised milk will produce a
smoother yoghurt. If your result is slightly
lumpy and separated, whisk the cooled
yogurt gently to combine.
• To cool scalded milk faster, place cooking
bowl in a large bowl of iced water, check the
temperature with a thermometer. When the
milk has reached 43°C, add ½ cup of the
cooled milk to the yoghurt starter, whisk until
smooth, then whisk in the mixture and return
the cooking bowl to the pressure cooker.
• To increase tanginess of the yoghurt, increase
the incubation time.
KEEP WARM
The keep warm function maintains hot food at
safe serving temperature (60 °C or above) for
up to 6 hours at the end of a cooking cycle. If
using the keep warm function as a standalone,
hot food is at safe serving temperature up to
24 hours.
• To use KEEP WARM as a standalone
function, press and hold the keep warm
button on the control panel.
• The KEEP WARM function can be toggled
on and off in both PRESSURE COOK and
SLOW COOK using the KEEP WARM
button on the control panel. The ‘KEEP
WARM’ light is lit, and the timer will start
counting up to a maximum of 6 hours at the
end of a cooking cycle.
NOTE
To not compromise food quality, it is
recommended to use KEEP WARM function
no longer than 1–2 hours.
DELAY START
The Fast Slow GO™ has a timer function to
delay the start of cooking for up to 24 hours.
This timer function does not apply to the keep
warm and steam functions.
The DELAY START function is disabled for the
MEAT food preset.
CAUTION
Never allow meat, poultry, seafood, eggs
or other goods that require refrigeration to
sit at room temperature for more than two
hours. Bacteria quickly multiplies on warm
temperature between 4°C and 60°C.
The following steps shows how to program for
delayed cooking:
• Adjust cooking cycle time and temperature/
pressure level as desired.
• Press ‘DELAY START’ button to enable
DELAY START function.
• The screen will show the delay start time in
hours and minutes.
• Use the TIME (+ / -) buttons to adjust the
time delay in 10-minute intervals for up to 24
hours.
• Press DELAY START again at any time to
exit without saving the delay start setting.
• Press START/CANCEL to activate the
current cooking settings with a delayed
starting time.