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26 27
Owner’s ManualOwner’s Manual
FUNCTIONS (continued)
FUNCTIONS (continued)
Sear: This function lets you sear your food before cooking under pressure
or before using the slow cook function.
Directions:
Press “sear”. Display will show "00:05".
Press “start/stop” to begin.
See “hours/minutes” section for manually adjusting the time.
Note:
• Do not close the lid when using sear function. “Err” will be displayed when
pressure cooker reaches 70kPa.
• Use optional glass lid when using sear cook function.
• The minimum time is 1 minute (00:01).
• The maximum time is 20 minutes (00:20).
beans
poultry
meat/
stew
soup
multi
grain
rice
canning
start/stop
bake
potatoes
steam/
veggies
sh
Pressure Cooker UI
time
texture
delay
warm
sear
slow
cook
delay manual
less normal more
minutes
hours
1
2
beans
poultry
meat/
stew
soup
multi
grain
rice
canning
start/stop
bake
potatoes
steam/
veggies
sh
Pressure Cooker UI
time
texture
delay
warm
sear
slow
cook
delay manual
less normal more
minutes
hours
beans
poultry
meat/
stew
soup
multi
grain
rice
canning
start/stop
bake
potatoes
steam/
veggies
sh
Pressure Cooker UI
time
texture
delay
warm
sear
slow
cook
delay manual
less normal more
minutes
hours
Example:
Slow Cook: This function lets you cook various recipes slowly at
low temperatures.
Directions:
Press “slow cook”. Display will show "04:00".
Press “start/stop” to begin.
See “hours/minutes” section for instructions on adjusting the time.
Note:
• Do not close the lid when using slow cook function.
• Use optional glass lid when using slow cook function.
• The minimum time is 2 hours (02:00).
• The maximum time is 9 hours (09:00).
beans
poultry
meat/
stew
soup
multi
grain
rice
canning
start/stop
bake
potatoes
steam/
veggies
sh
Pressure Cooker UI
time
texture
delay
warm
sear
slow
cook
delay manual
less normal more
minutes
hours
1
2
Example:
beans
poultry
meat/
stew
soup
multi
grain
rice
canning
start/stop
bake
potatoes
steam/
veggies
sh
Pressure Cooker UI
time
texture
delay
warm
sear
slow
cook
delay manual
less normal more
minutes
hours
beans
poultry
meat/
stew
soup
multi
grain
rice
canning
start/stop
bake
potatoes
steam/
veggies
sh
Pressure Cooker UI
time
texture
delay
warm
sear
slow
cook
delay manual
less normal more
minutes
hours
CAUTION
DO NOT attempt to close and lock Lid while cooking in sear.
"Err" is displayed when 70kPa
is reached during sear function
with a closed Lid.
Canning
Foods with lower acid content have a greater potential for spoilage and
contamination than high-acidity foods. Proper pressure canning minimizes
the chances of spoilage and contamination.
High-Acid Foods Low-Acid Foods
Apples Oranges Asparagus Mushrooms
Applesauce Peaches Beans Okra
Apricots Pears Beets Peas
Berries Pickled Beets Carrots Potatoes
Cherries Pineapples Corn Seafood
Cranberries Plums Hominy Spinach
Fruit Juices Rhubarb Meat Winter Squash
Never alter cooking times, temperatures, or ingredients when pressure canning.
Doing so can be extremely dangerous as there is no room for experimentation.
Following the exact cooking times, temperatures, and ingredients listed in the
recipe will ensure that your food is protected from harmful enzymes, bacteria,
and mold. Altering the cooking time may destroy the food’s nutrients and flavor.
Enzymes found in food may promote growth of yeast and mold, which in turn
causes food to spoil. These enzymes can be killed at temperatures of 212°F
and higher. Other contaminants, such as salmonella, staphylococcus aureus,
and clostridium botulinum, can only be killed at temperatures of 240°F or higher.
These higher temperatures can only be achieved by pressure canning.
PRESSURE CANNING
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