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19
EN
MULTI - COOK
Slow Cook Low, Slow Cook High, Saute/Sear, Sous Vide, Bake, Sauce
Thickening, DIY are Multi- cook programs.
1. Follow the steps in “Preparations before cooking”.
2. Press “Multi Cook” to choose cooking programs. The chosen programs
lights up, the default cooking time is displayed on the screen –Fig.16
3. Press “+/-” to change the cooking time –Fig.17
4. Press “Pressure/Temp” to change the cooking temperature. The default
cooking temperature is displayed on the screen –Fig.18
5. Press “+/-” to change the cooking temperature –Fig.19
6. Press “Start” to start the cooking program. The appliance starts to heat
up. The light of “Heating Up” lights up –Fig.20
7. When you use “Slow Cook Low”, “Slow Cook High”, “Sauce Thickening”
and “DIY”, the time previously set starts countdown from the beginning
of program. When you use “Saute/Sear”, “Sous Vide”, “Bake” program,
the appliance starts countdown when the temperature reaches the
previously set parameter.
8. When the cooking time has elapsed, the appliance beeps and switches
to keep warm mode automatically except Saute/Sear, Sous Vide,
Sauce Thickening and DIY. You can unlock and open the top lid.
Note:
1. Some Programs’ cooking temperature can’t be changed. Please see
the detail in the Multi-cook Programs chart.
2. Sous Vide Cooking program
– The key for sous vide cooking is to create a vacuum seal. Vacuum
sealing foods prevents evaporation and allows for the most efficient
transfer energy from the water to the food. To do so, simply place your
seasoned food in a plastic bag and squeeze out all the air and then
seal the bag. Add water into the inner pot first and then submerge the
food into water.
4. When pressure is released completely, the appliance beeps. You can
open the top lid to add more ingredients you want.
5. Close and lock the lid and press “Start” button. The appliance will
continue to cook for the remaining cooking time.
6. You can also press “+,-” button to adjust remaining cooking time from 5
minutes to 20 minutes according to different ingredients texture –Fig.15
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