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9
FOOD PRESETS
SETTING: PRESSURE COOK
FOOD MENU DEFAULT PRESET RANGE
Soup
50 kPa
30 MINS
AUTO QUICK
10 kPA – 80 kPa
Up to 2:00 HRS
Stock
80 kPa
1:00 HR
NATURAL
10 kPA – 80 kPa
Up to 2:00 HRS
Meat
80 kPa
1:00 HR
AUTO QUICK
10 kPA – 80 kPa
Up to 2:00 HRS
Stew
60 kPa
1:00 HR
AUTO QUICK
10 kPA – 80 kPa
Up to 2:00 HRS
Legumes
80 kPa
30 MINS
NATURAL
10 kPA – 80 kPa
Up to 2:00 HRS
Rice | Grains
50 kPa
10 MINS
AUTO PULSE
10 kPA – 80 kPa
Up to 2:00 HRS
Risotto
40 kPa
7 MINS
AUTO QUICK
10 kPA – 80 kPa
Up to 2:00 HRS
SETTING: SLOW COOK
FOOD MENU DEFAULT PRESET RANGE
Soup
HIGH
4:00 HRS
KEEP WARM
Time: 2 – 12 HRS
Temp: High - Low
Keep warm: on / off
Stock
HIGH
4:00 HRS
KEEP WARM
Time: 2 – 12 HRS
Temp: High - Low
Keep warm: on / off
Meat
LOW
8:00 HRS
Time: 2 – 12 HRS
Temp: High - Low
Keep warm: on / off
Stew
LOW
8:00 HRS
Time: 2 – 12 HRS
Temp: High - Low
Keep warm: on / off
Legumes
HIGH
6:00 HRS
Time: 2 – 12 HRS
Temp: High - Low
Keep warm: on / off
YOGURT Stage 1
Scalding
10 MIN
Temp: 83°C
KEEP WARM OFF
Stage 2
Cooling*
Up to 3 hours
Temp: from 83°C to 43°C
KEEP WARM OFF
Stage 3
Incubating
8 hours
Temp: 43°C
KEEP WARM OFF
Time: 8 - 16 HRS
Temp: n / a
Keep warm: n / a
*Cool down time if the lid is open (for 2 litres of milk):
It can take up to 1hr 20mins to lower the temperature from 83°C to 43°C
Lid must be open during the cooling process.
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