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17
16
ENGLISH
ENGLISH
Shrimp, shell Low 2-3 minutes 3-4 minutes
Shrimp (Med/Large) Low 1-2 minutes 2-3 minutes
Shrimp (Jumbo) Low 2-3 minutes 3-4 minutes
Slow Cook Function
Prepare slow cooker classics such as pot roasts, soups, and stews in up to 10
hours with this function. Load your ingredients in the morning and dinner be
waiting for you in the evening.
Slow Cook Function Temperature/Timer Chart:
Setting Slow Cook Temperature Preset Time Timer
Custom Low or High 190°F or 212°F 30 minutes*
30 minutes-24 hours,
30-minute increments
Meat Low 190°F 8 hours
30 minutes-24 hours,
30-minute increments
Poultry High 212°F 1 hour
30 minutes-24 hours,
30-minute increments
Beans Low 190°F 8 hours
30 minutes-24 hours,
30-minute increments
Chili Low 190°F 4 hours
30 minutes-24 hours,
30-minute increments
Stock Low 190°F 10 hours
30 minutes-24 hours,
30-minute increments
Soup Low 190°F 8 hours
30 minutes-24 hours,
30-minute increments
*Custom preset time applies to initial use of this function, all subsequent uses will use the previously
programmed time.
1. Place the removable cooking pot into the multi-cooker.
2. Place all ingredients as needed into the removable cooking pot.
3. For recipes that require a closed lid, place the lid on the cooker; align the self-
locking pin with the unlocked symbol and turn the lid counterclockwise until it
locks into place.
3. Brown meat in small batches – overcrowding the cooker can result in the meat
becoming tough and flavorless.
Meat/Poultry Pressure Cooking Chart:
Meat/Poultry Pressure Setting Cooking Time
Beef Brisket, whole High 40-50 minutes
Oxtail High 40-50 minutes
Beef Short Ribs High 35-40 minutes
Boneless Chicken Strips High 10-12 minutes
Chicken Breast High 8-10 minutes
Chicken Legs High 10-12 minutes
Chicken Wings High 10-12 minutes
Chicken (Whole) High 20-25 minutes
Cornish Hen High 10-15 minutes
Duck (Whole) High 25-30 minutes
Ham (Uncooked) High 26-30 minutes
Lamb, Cubes High 10-13 minutes
Pork Spareribs High 20-25 minutes
Pork Chops High 8-10 minutes
Pork (Baby Back Ribs) High 19-24 minutes
Pork Loin High 45-50 minutes
Pork Shoulder High 45-50 minutes
Turkey (Drumsticks) High 15-20 minutes
Veal Chops High 5-8 minutes
Beef Cubes High 18-23 minutes
Chicken Cubes High 10-12 minutes
Pressure Cooking Seafood: To achieve the best results when cooking seafood,
please refer to the below tips and hints:
1. Always leave at least 2 inches of head space in the removable pot to prevent
overflowing.
2. Smaller types of seafood, such as clams and shrimp, do not take long to cook;
therefore, it’s best to add these types of seafood to a dish during the last few
minutes of cooking.
Seafood Pressure Cooking Chart:
Fish/ShellFish Pressure Setting
Cooking Time
(Fresh)
Cooking Time
(Frozen)
Fish, whole Low 5-6 minutes 7-10 minutes
Fish Filet Low 2-3 minutes 3-4 minutes
Fish Steak Low 3-4 minutes 4-6 minutes
Crab Legs Low 3-4 minutes 5-6 minutes
Lobster Tail Low 2-3 minutes 3-4 minutes
Lobster (Whole) Low 3-4 minutes 4-6 minutes
Mussels Low 2-3 minutes 4-5 minutes
Scallops (Small) Low 1 minute 2 minutes
Scallops (Large) Low 2 minutes 3 minutes
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