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32 | support@instantpot.com.au | 1800 251 643
Other cooking Smart Programmes
Deglazing the inner pot (pressure cooking after sauté)
Sautéing meat and vegetables before pressure cooking is the perfect way to boost
flavours, as sugars caramelise from the high heat of the Sauté Smart Programme.
When pressure cooking after using Sauté, deglaze the inner pot to make sure food
items do not scorch.
To deglaze: Remove food items from the inner pot and add a thin liquid (such as, water,
broth, wine) to the hot surface. Use a wooden or silicone scraper to loosen anything
that may be stuck to the bottom of the inner pot.
Yogurt
Produce delicious fermented dairy and non-dairy recipes effortlessly.
Instant.Pot.Size Minimum.Milk.Volume Maximum.Milk.Volume
3.Litres 2.cups.(500.mL) ~2.3.Litres
5.7.Litres 4.cups.(1.L) ~3.8.Litres
8.Litres. 6.cups.(1.5.L). ~5.7.Litres
Default..
temperature
Temperature.
range
Default.time Time.range Notes.and.tips
High
Low
24.hours
(24:00)
30.minutes.to.
99.hours.and.
30.minutes
(00:30 to 99:30)
For.lower.temperature.
fermentation.(such.as,.Jiu.
niang,.a.sweet.fermented.
glutinous.rice.dessert).
Med
8.hours
(08:00)
30.minutes.to.
99.hours.and.
30.minutes
(00:30 to 99:30)
Fermenting.milk.after.culture.
has.been.added.
High (boiL) Not.adjustable. Pasteurising.milk.
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