Instant Pot DUO GOURMET Getting Started Manual page 16

Smart
Setting
Program
Less
Slow
Normal Medium-time cooking, 6+ hours Normal corresponds to Medium on common slow cookers.
Cook
More Fastest slow cooking, 4+ hours
Less
Sauté Normal
More
Less
Yogurt
Normal
More
77 to
194°F
Sous
Vide
25 to
90°C
CAUTION
When cooking meat, always use a meat thermometer to ensure the internal temperature reaches a safe minimum
temperature. Refer to the USDA's Safe Minimum Internal Temperature Chart at fsis.usda.gov/safetempchart or Health Canada's Cooking
Temperatures Chart at canada.ca/foodsafety for more information.
| Smart Programs
16
Suggested Use
All day cooking, 8+ hours
Simmering and reducing
Pan searing or sautéing
Stir-frying or browning meat
Low-temperature fermentation
(Jiu Niang)
Fermenting yogurt
Pasteurizing milk
Cook eggs, fruit, vegetables,
fish, poultry, pork, beef and
lamb
Less corresponds to Low on common slow cookers.
More corresponds to High on common slow cookers.
Do not use the lid on Sauté.
Maximum 30 minutes to prevent overheating.
When display switches from On to Hot, add recipe ingredients. If ingredi-
ents are added before Hot message appears, it may not appear at all.
Milk must reach a minimum of 72°C (161°F) for pasteurization to occur.
Allow pasteurized milk to cool to below 43°C / 110°F.
8 hours is standard for fermentation, but a longer period will result in
tangier yogurt
We recommend salting lightly and adding seasoning to taste after cooking.
Use garlic powder rather than raw garlic.
If your dish is not going to be consumed immediately, plunge pouches into
ice water to reduce temperature quickly, then keep refrigerated.
Note