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• Use the SEAR & SAUTÉ settings to brown meat
and soften aromatics prior to cooking.
• Unlike traditional stovetop methods, pressure
and slow cooking have almost no evaporation.
For thick, rich chilies and stews use less liquid
than called for in traditional recipes. Use the
REDUCE setting after cooking to thicken foods
that are too soupy.
• Do not overfill the cooking bowl. The total
volume of uncooked chili or stew ingredients
should not exceed the 'MAX' level marking
inside the removable cooking bowl.
Poultry
• The PRESSURE & SLOW COOK POULTRY
setting is designed for cooking whole birds and
poultry pieces.
• Use the SEAR setting to brown skin before
pressure or slow cooking.
• To cook a whole chicken, pour ¾ cup (180ml)
water or other liquid in the removable cooking
bowl. Place the chicken upright on the rack,
neck pointing upward.
• Do not overfill the cooking bowl. The total
volume of uncooked ingredients should not
exceed the 'MAX' level marking inside the
removable cooking bowl.
Meat
• The PRESSURE & SLOW COOK MEAT setting
uses high temperature/pressure to dissolve
connective tissue, producing
fork-tender, succulent results. Sauces
become thick and well developed.
• Choose well-marbled cuts of meat for the best
flavor and texture.
• Cut larger pieces of meat into 2 or 3 pieces to
better fit the cooking bowl.
• Use the SEAR setting to brown meat prior
to cooking.
• Unlike traditional stewing or braising, pressure
and slow cooking have almost no evaporation.
For deeply flavored dishes, use less liquid than
called for in traditional recipes, 1 – 1½ cups
(240–360ml) maximum.
• Do not overfill the cooking bowl. The total
volume of uncooked ingredients should not
exceed the 'MAX' level marking inside the
removable cooking bowl.
Bone-in Meat
• The PRESSURE & SLOW COOK BONE-IN
MEAT setting uses high temperature/pressure
and increased time for tender results all the way
through. Connective tissues are broken down,
meat falls off the bone and sauces become thick
and well developed.
• Choose bone-in roasts that will easily fit the
removable cooking bowl; have your butcher cut
larger pieces in half.
• Use the SEAR & SAUTÉ settings to brown meat
and soften aromatics prior to cooking.
• Unlike traditional stewing or braising, pressure
and slow cooking have almost no evaporation.
For deeply flavored dishes, use less liquid than
called for in traditional recipes, 1–1½ cups
(240–360ml) maximum.
• Do not overfill the cooking bowl. The total
volume of uncooked ingredients should not
exceed the 'MAX' level marking inside the
removable cooking bowl.
Dessert
• The PRESSURE & SLOW COOK DESSERT
setting is ideal for cakes, cheesecakes, custards
and fruit compotes.
• Cook desserts in one large bowl or pan, or use
small ramekins for individual servings. The
smaller the cooking container the shorter the
cooking time and vice-versa.
• Suitable cookware materials include
aluminium, stainless steel, silicone, Pyrex and
ceramic. Each material will cook differently; be
aware of cookware differences when adjusting
cooking times.
• Cover pans or ramekins with foil and place
on the rack. Add 1 cup (240ml) water to the
removable cooking bowl.
• Do not overfill the cooking bowl. The total
volume of uncooked ingredients should not
exceed the 'MAX' level marking inside the
removable cooking bowl.
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