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Idiomas disponibles
Idiomas disponibles
Vegetables
Artichokes, whole (medium,
large)
Beets, whole (small,
medium, large)
Brussels sprouts
Carrots, whole
Cauliflower, whole
Corn (on the cob)
Collard and other
hearty greens
Eggplant, whole
Potatoes, medium/large
Potatoes, small/new/
quartered
Squash (acorn, butternut),
chunks
Squash (acorn, butternut,
spaghetti), halved
Sweet potatoes
Turnips, rutabagas, kohlrabi 5
Stock
• The PRESSURE & SLOW COOK STOCK
setting is suitable for making all kinds of
stock, including chicken, beef and vegetable.
• To make a brown stock, use the SEAR setting
to brown bones and vegetables prior to
pressure or slow cooking.
• Vegetables such as onions, carrots and celery
should be cut into large pieces. This will help
keep the stock clear and make it easier to
strain at the end of cooking.
• To shorten the pressurizing time, add cold
water to bowl while still in the SEAR setting
and allow the water to come to a simmer
before pressure cooking.
• Do not overfill the cooking bowl. The total
volume of water, bones and/or aromatics
should not exceed the 'MAX' level marking
inside the removable cooking bowl.
20
Soup
Cooking Time
(minutes)
• The PRESSURE & SLOW COOK SOUP
5, 8
15, 20, 25
• Use the SAUTÉ setting to soften aromatics
3–5
6–8
• To shorten the pressurizing time, add cold
6
3–5
10–12
• Do not overfill the cooking bowl. The total
5
10–12
8
Beans
• The PRESSURE & SLOW COOK BEANS
4
8
• When slow cooking dried kidney, cannellini or
8
• Beans and other legumes can produce a lot of
• Cooking times are based on unsoaked
• Use a ratio of 1 part beans to 3 parts water.
• Beans and legumes swell and double in size
Chili & Stew
• The PRESSURE & SLOW COOK CHILI &
setting is suitable for cooking a variety of
soups from light broths to hearty minestrone
to pureed vegetable soups.
and vegetables prior to pressure or slow
cooking. Use the SEAR setting to brown
meats, bacon or chicken.
water/stock to bowl while still in the SAUTÉ or
SEAR setting and allow the water to come to a
simmer before pressure cooking.
volume of soup should not exceed the
'MAX' level marking inside the removable
cooking bowl.
setting is suitable for cooking all types of dried
beans, lentils and other legumes.
broad beans, it is necessary to boil them for 10
minutes before slow cooking. This neutralizes
a toxin called phytohemagglutinin that can
cause acute digestive distress.
foam during cooking. The preset NATURAL
steam release setting ensures foam does not
interfere with the steam release valve.
dried beans. To shorten the cooking time,
soak beans in cold water overnight. Discard
soaking water and cook with fresh cold water
for half of the preset cooking time.
after cooking. Do not overfill the cooking bowl.
The total volume of uncooked legumes and
water should not exceed the '½' level marking
inside the removable cooking bowl.
STEW setting is ideal for cooking ground
meat chilies, meat sauces and hearty stews.
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