TABL E OF CONTENTS
IMPORTANT SAFEGUARDS....................................................................................................................... pg. 3
DESCRIPTION OF PARTS ............................................................................................................................ pg. 10
BEFORE FIRST USE ........................................................................................................................................ pg. 13
SETTINGS DESCRIPTION ........................................................................................................................... pg. 15
PRESSURE COOKING ................................................................................................................................... pg. 16
SLOW COOKING ............................................................................................................................................ pg. 20
STEAM ................................................................................................................................................................ pg. 21
SAUTÉ ................................................................................................................................................................. pg. 22
SEAR ..................................................................................................................................................................... pg. 23
REDUCE ............................................................................................................................................................. pg. 24
RICE ..................................................................................................................................................................... pg. 25
REHEAT ............................................................................................................................................................. pg. 27
RECIPES .............................................................................................................................................................. pg. 34
2