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40
Smart Programs: Non Air Frying
Deglazing the Inner Pot (Pressure Cooking After Sauté)
When the Sauté Smart Program has completed, carefully remove food items from
the inner pot and add cold liquid (e.g., juice, vinegar, broth, wine, etc.) to the hot
surface.
Use a wooden or silicone scraper to loosen anything that may be stuck to the
bottom of the inner pot, adding liquid as necessary.
This liquid is packed with avor and can be used as a base for gravies and sauces.
If desired, you may use the Sauté Smart Program to further reduce the deglazing
liquid.
CAUTION
The Sauté Smart Program reaches high temperatures. If unmonitored, food may
burn on this setting. Do not use the lid and do not leave your cooker unattended
while using Sauté.
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