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11 PRE-SET AUTOMATIC COOKING FUNCTIONS
There are 8 pressurised functions and 3 non-pressurised functions.
8 FUNCTIONS WITH PRESSURE:
WHITE RICE
This function will create delicious fluffy rice every time, whether you cook basmati, jasmice or long
grain rice. Measure out the desired amount of rice or grains with the provided measure cup and
add to the cooking pot. Then add the corresponding amount of water. Add 1–2 tablespoons of
butter or oil to the rice to minimise frothing. Secure the lid, press WHITE RICE to start cooking.
Use the Natural Pressure Release method for best results. If making sticky rice, use the Quick
Pressure Release method.
BROWN RICE
Similar to the white rice setting, measure out the desired amount of rice with the provided
measure cup and add to the cooking bowl, with the corresponding amount of water. Simply add
2 cups of water to 1 cup of brown rice. Secure the lid, press BROWN RICE and you will have
delicious brown rice ready to eat in no time.
RISOTTO
Use this function to create creamy risotto without the need to stir continuously throughout the
cooking cycle. Start by using the SAUTÉ setting to toast the Arborio rice, for greater tasting
results. Then add any other required ingredients/liquids, secure the lid and press RISOTTO.
See the recipe guide in the back of this instruction booklet for some recipes to get you started.
STEAM
Note: The STEAM function works using the same method as MANUAL. Please see the "MANUAL
OPERATION" section on page 18 for detailed instructions on how to use the Manual and Steam
functions.
This function is perfect for steaming vegetables and seafood, as well as mouth watering
dumplings and dim-sims. When steaming in the multi cooker, you should first place the trivet over
at least one cup of water. Then add foods to a steamer basket and place this on the trivet. Close
the lid, press STEAM and adjust the time up or down depending on how long you need to steam
the food. To speed up cooking time, add hot water to the cooking pot, rather than cold water.
POT ROAST
Sunday roasts just got easier, as you can even cook roasts such as topside beef, shoulders of
lamb or pork, a whole chicken and silverside in less time than in a traditional oven.
You can brown your piece of meat first using the SAUTÉ function to seal in the flavour. Then add
1-2 cups of stock or any required liquid to the cooking pot, place meat on the trivet and press
POT ROAST. See the recipe guide in the back of this instruction booklet for some recipes to get
you started.
IMPORTANT: Always remember to 'rest' meat for at least 10 minutes for it to relax and
retain juices. It is also wise to have a meat thermometer in your kitchen to test the
doneness of your meat (safe internal temperatures for red meat is 72°C, poultry 75°C and
fish 65°C), especially for large cuts of meat. It is not recommended to cook frozen meat.
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