Oster CKSTPCEC57M-013 Instruction Manual page 23

Pressure Release Valve
Valve CLOSED ("Seal")
CAUTION:
1. Do not force the Lid to open. If it does not open easily this means that the Multi-
Cooker is still under pressure.
2. During cooking, steam will build up in the Multi-Cooker, so when lifting the Lid use a
kitchen glove or mitt to protect your hand.
USING THE BROWN/SAUTÉ FUNCTION
This setting does not cook under pressure. It works similarly to standard cooking,
requiring dry heat, and therefore does not need the Lid. Do not use the Lid with this
function.
1. Place the Multi-Cooker on a flat, level surface.
2. Place the Cooking Pot inside the Heating Base.
3. Plug the Multi-Cooker into a wall outlet.
4. Turn the Time Control Knob clockwise to desired cook time to begin heating. The
(red) Heating indicator light will turn on.
NOTE: The (red) Heating indicator light may turn off during cooking to maintain
temperature. Using plastic tongs, carefully add your food into the hot pot.
BROWN/SAUTÉ can be used for each of the following:
A. Brown (sear) meats for casseroles and soups. Browning meat prior to pressure
cooking not only gives your food great color, but it also seals in the juices and flavors
and keeps the meat tender.
B. Sauté onions or mirepoix (mixture of chopped onion, carrot, and celery), among
many other foods, often used in pressure cooker recipes. Sautéing onions allows
caramelization which contributes to flavor and color in the end dish.
Capacity: When the Multi-Cooker is used to brown or sauté it may be best to cook in
batches to ensure the food is evenly cooked.
CKSTPCEC57M_20SEM3 (LA).indd 8 CKSTPCEC57M_20SEM3 (LA).indd 8
Valve OPEN ("Release")
Figure 2
E 8
Valve REMOVE
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