Use and Care Manual

12
STEAM/EGG
Lid must be on and locked with the Steam Release set to “Sealing”. Press “Steam/Egg” once and the indicators will light up for
the Program button, High Pressure, Normal time and Keep Warm. Press the program button to cycle through Less (3m), Normal
(10m), or More (15m) cooking time. Pressure Level button can be pushed to cycle between High and Low pressure. Pushing the
“+” or “-” buttons will increase or decrease the cooking time in 1 minute increments.
If desired, press the “Delay/Start” button to set a delayed start time. The cook program or delay time countdown will begin after 6
seconds of not pushing any buttons. The Keep Warm program will start when the cooking cycle is completed to keep cooked food
warm unless canceled.
Use “Less” to make soft-boiled eggs or to steam vegetables, “Normal” for medium eggs or seafood, and “More” for hard-boiled
eggs or to steam cook meats. Times are based on cooking extra-large eggs, and should be adjusted for other sizes. Eggs
should be submerged in water, and for steaming, use a minimum of 1 cup of water in the Inner Pot. Vent using the quick release
method when cooking is nished to prevent items from overcooking. Eggs should immediately put in or under cold or ice water to
stop the cooking process. For steaming sh, meats, or vegetables, use the included rack accessories to place food on.
SAUTÉ/SEAR
Lid must be off the multicooker. Press “Sauté/Sear” once and the indicators will light up for the Program button and Normal.
Pressing the program button will not change the default time (30m), but will change the cooking temperature setting with Less
at (221°F/105°C), Normal (320°F/160°C), or More (347°F/175°C). Pushing the “+” or “-” buttons will increase or decrease the
cooking time in 1 minute increments, between 0m and 30m. Cooking cycle will start after 6 seconds of not pushing any buttons
and the display will read “On”. When it is ready to cook, the Display will read “Hot”, and ingredients can be put into the Inner Pot.
The display may change between “On” and “Hot” as the unit turns the heat on and off to maintain temperature.
Use “Less” for simmering or reducing liquids, “Normal” for searing, sautéing or browning, and “More” for higher temperature
cooking as in stir-frying. The maximum cook time for this setting is 30 minutes.
COMMON COOKING TIMES
Beef
Cut Liquid Time Pressure Release
Chuck/Shoulder Roast Minimum 1.5 cups 22 minutes/pound High NR
Bone-In Ribs Minimum 1.5 cups 20 to 25 minutes High NR
Boneless Ribs Minimum 1.5 cups 15 minutes High NR
Short Ribs Minimum 1.5 cups 50 minutes High NR
Stew Beef Minimum 1.5 cups 25 to 35 minutes High NR
Pork
Cut Liquid Time Pressure Release
Baby Back Ribs Minimum 1.5 cups 20 Minutes High NR
Spare Ribs Minimum 1.5 cups 20 to 25 minutes High NR
Shoulder Roast Minimum 1.5 cups 24 minutes/pound High NR
Boneless Pork Chops Minimum 1.5 cups 5 minutes High NR
Bone-in Pork Chops Minimum 1.5 cups 10 minutes High NR
Poultry
Cut Liquid Time Pressure Release
Whole Bird Minimum 1.5 cups 6 minutes/pound High QR
Breasts Boneless/Bone-in Minimum 1.5 cups 8 minutes/12 minutes High QR
Thighs Boneless/Bone-in Minimum 1.5 cups 12 minutes High QR
Drumsticks Minimum 1.5 cups 15 minutes High QR
Wings Minimum 1.5 cups 4 minutes High QR