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24
3. Close the lid on the pressure cooker and
turn clockwise to secure. Move the steam
release switch to ‘Vent’.
4. Select SOUS VIDE and press the – or +
buttons to adjust the time. [Figure 8.2]
5. Press TEMP SET to select CUS (custom)
cook temperature.
6. Select SOUS VIDE again, then press the
– or + buttons to adjust the temperature.
7. Press START to begin cooking. The
pressure cooker will beep once, then start.
8. While the cooker is preheating, prepare
your meat or fish in a vacuum-sealed,
food-safe bag.
9. When the progress bar shows COOKING
stage, remove the lid and carefully
submerge the food in the inner pot.
[Figure 8.3]
10. Close and secure the lid.
11. When the cooking function ends, the
display will show ‘End’ and the pressure
cooker will beep 5 times.
Note: Add more water if the meat or fish is not fully
submerged. Make sure the seal of the bag is above
the water line.
Note: Delay Start is not available when using the
‘Sauté’, ‘Ferment’, and ‘Sous Vide’ cooking functions.
Note: Delay Start and Keep Warm are not available
for the ‘Sous Vide’ cooking function.
Figure 8.2
Figure 8.3
Figure 9.2
Delay Start
Keep Warm
Delay Start lets you add ingredients now, but
cook later.
Keep Warm can be used to keep cooked food
warm or reheat food.
1. Select a cooking function and adjust the
cook time, temperature, and pressure
level as needed.
2. Select DELAY START.
3. Press the – or + buttons to adjust the
delay start timer from 10 minutes (00:10)
to 24 hours (24:00). [Figure 9.1]
4. Press START. The cooking function
will start when the delay start timer is
finished.
Figure 9.1
1. Place food into the inner pot.
2. Close the lid on the pressure cooker and
turn clockwise to secure. Move the steam
release switch to ‘Vent’. [Figure 9.2]
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