Use and Care Manual

17
Sous
Vide
/ 3H
15m~99H
30m/10m
/ / / / /
Pressure release
set on Venting
Pressure
Cook
Less 20m 0~4H/1m High Low/High 10m-24H 10H Lock /
Normal 35m 0~4H/1m High Low/High 10m-24H 10H Lock /
More 45m 0~4H/1m High Low/High 10m-24H 10H Lock /
Keep
Warm
/ 10H
10m~99H50m
/10m
/ / / / / /
CHANGING TEMPERATURE UNITS
With the unit in Standby, the Display will show “OFF”. Press and hold the “+” and “-“ buttons for 5 seconds to change the
temperature display from Fahrenheit (F) to Celsius (C).
OPENING THE LID
When pressure cooking in the multicooker, there are 2 ways to open the lid after the cooking program is completed. DO NOT
ever try to open the lid before the steam and pressure in the unit have vented.
Natural Release: Allows the internal pressure to vent off naturally over time, until the oat valve drops to the down position.
This method can take 10-40 minutes or even longer depending on the amount of food in the cooker.
Quick Release: When the cooking program is nished, turn the steam handle to the “Vent” position to allow pressure and
steam to quickly escape the muliticooker. Venting is completed when the oat valve drops to the down position.
CAUTION: Escaping steam is extremely hot and can cause scalding. DO NOT pull the Steam Handle while releasing steam.
CAUTION: Always set the Steam Release to Venting for 2-3 minutes before removing the lid to be sure that the internal pressure
has been fully released.
CAUTION: DO NOT put your hand, face, or any skin near the escaping steam.
NOTE: Some foods with a high water or starch content can cause the vent to splatter. Immediately put the Steam Handle back
into the closed position at the rst sign of splattering.
When the steam and pressure in the multicooker have completely vented, the steam valve will drop to the down position, and the
lid can be removed by turning it counter-clockwise and lifting.