5
GETTING TO KNOW
YOUR CONTROL PANEL
1.
Low Pressure
2.
High Pressure
3.
Browning –
This preset temperature
allows cooking over high heat, without
the lid, before pressure cooking.
Browning foods in a small amount of
fat in this way seals the outer surfaces
of meats and vegetables, producing a
visually appealing, flavourful exterior
with a moist, tender interior. Browning
reduces the time it takes full pressure
to build and pressure cooking to
begin.
4.
Sauté –
The preset temperature,
done prior to pressure cooking with
lid removed, allows you to quickly
soften vegetables in a small amount
of fat or liquid without browning, and
to cook items such as rice (Arborio,
brown, Carnaroli, white, etc.) for pilafs
and risottos. Sautéing reduces the
time it takes full pressure to build and
pressure cooking to begin.
5.
High Slow cook
– This is the setting
to use when you don’t have time for a
long, slow cook. It’s also the setting to
select when “baking” in your pressure
cooker.
6.
Low Slow cook
– Low is the standard
slow cooker temperature, and is ideal
for foods that you start in the morning
before work, and enjoy at the end of
your day.
7.
Steam
–
A healthy option that retains
all vitamins and nutrients and most
importantly flavour.
8.
Keep Warm
– Holds and keeps
cooked food warm for up to 12 hours.
