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6
6. The program will start and the display will count down.
7. Rub the meat all over with cooking oil. Rub any seasonings over the surface of the meat.
8. Allow the oil to heat for a few minutes then place the meat into the bowl.
9. At the end of the cooking time, the appliance will go into keep warm mode and the W light will come on.
10. Press the stop button w when you are ready to serve the food.
SOUP PROGRAM X (see also recipes starting on page 10)
• You can use your multicooker to brown meat/vegetables—see SAUTÉ/BOIL on page 9.
1. Put the ingredients into the bowl.
2. Follow steps 2, 3 and 4 under PREPARATION on page 4.
3. Use the menu button ] to select the soup program X.
4. The default time of 1 hour will be displayed. To change the time, use the h and min buttons while the
display time is flashing to enter a new time (between 1 and 5 hours in 5 minute steps).
5. At this step, you can choose if you want to use the delay timer. If you do, refer to TIMER on page 9.
If you are not using the timer press the start v button.
6. The program will start and the display will count down.
7. At the end of the cooking time, the appliance will go into keep warm mode and the W light will come on.
8. Press the stop button w when you are ready to serve the food.
YOGHURT PROGRAM g (see also recipes starting on page 10)
To make yoghurt, you will need yoghurt culture and milk. Yoghurt culture contains the bacteria that
convert milk to yoghurt. Yoghurt culture can be obtained from:
• Fresh, yoghurt—use 30ml of unflavoured yoghurt. It must be fresh (look for a long expiry date).
• Yoghurt you made previously—the bacteria you need weakens over time so you can only do this
about 10 times before needing a new culture.
• Freeze-dried yoghurt culture—you can get this from a health food shop or pharmacy. If the
instructions on the package differ from ours, follow those on the package.
Whole milk will make a thicker yoghurt than low fat milk. To make it even thicker, you can add up to 8
tablespoons (12g) of dried milk powder. You may also use reconstituted powdered milk, or tinned
evaporated milk.
1. You need to kill the bacteria in the milk, to prevent them competing with the bacteria in the yoghurt
culture.
2. To do this, use your multi cooker to bring the cooking liquid to just below boiling—see SAUTÉ/BOIL.
Stop heating when small bubbles form round the edges of the bowl. Leave the milk cool to about 37
- 45°C.
3. With the yoghurt culture at room temperature, stir it into the milk. They must be thoroughly mixed, or
the yoghurt will be lumpy.
4. Close the lid and use the menu button ] to select the yoghurt program g.
5. The default time of 8 hours will be displayed. To change the time, use the h and min buttons while
the display time is flashing to enter a new time (between 6 and 10 hours in 5 minute steps).
6. At this step, you can choose if you want to use the delay timer. If you do, refer to TIMER on page 9.
If you are not using the timer press the start v button.
7. The program will start and the display will count down.
8. At the end of the program, the appliance will switch to standby. Press the stop button w.
BREAD PROGRAM n (see also recipes starting on page 10)
• Defrost frozen dough thoroughly before use.
• Don’t use more than 500g of dough.
1. Wipe the inside of the bowl with cooking oil.
2. Put the prepared dough into the bowl.
3. Follow steps 2, 3 and 4 under PREPARATION on page 4.
4. Use the menu button ] to select the bread program n.
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