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51
Smart Program Overview
Smart
Program
Preset
Pressure
Level
Temperature
Range
Notes for Use
Pressure
Cook
Custom, Soup,
Bean, Egg,
Rib, Poultry, Chili,
Stew, Beef, Pork,
Seafood, Broth,
Sterilize, Potato,
Broccoli
Low/High –
Higher pressure means higher
temperature.
Use the steam rack for best
results.
Rice/Grain
Custom, White
Rice, Oatmeal,
Quinoa, Brown
Rice, Risotto,
Multigrain,
Porridge
Low/High –
WARNING
When
cooking beans and grains, do
not use Quick Release after
cooking. Food particles may
block the anti-block shield and
clog the steam release pipe.
Use Natural Release for best
results.
Steam
Custom, Sterilize,
Potato, Broccoli
None ~212°F / ~100°C
Non-pressure steaming for sh
& vegetables.
Use a glass lid when steaming,
or move the Quick Release
Switch in the Vent position.
Use the steam rack for best
results.
Sauté Custom
None
Low/High
Custom – LE 1–6
CAUTION
High heat setting.
Do not use a lid with Sauté.
Reduce, simmer, sauté, stir-fry,
sear & brown.
Slow Cook
Custom, Rib,
Poultry, Chili, Stew,
Beef, Pork
None Low/High
Corresponds to common slow
cookers.
Ensure quick release switch is
set to Vent.
Sous Vide
Custom, Egg,
Poultry, Beef,
Pork, Seafood
None Custom
Tender, succulent, restaurant
quality results.
Yogurt
Custom, Pasteurize,
Ferment
None
Low/High/
Custom
Pasteurize & ferment dairy/non-
dairy yogurt.
Bake
Custom, Cake,
Cheesecake,
Pudding, Proong
None/
High/Low
Custom
Pressure & non-pressure baking.
Use covered oven-safe pans for
best results.
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