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Warm Program
This program reheats or keeps cooked food warm.
1. Place cooked food in the removable cooking pot.
2. You can either place the lid on the cooker or not (placing the lid on will keep
the moisture in the food). Align the handle with the condesation collector, and
turn it counterclockwise until it locks into place. The locking pin will click into
place.
3. Turn the pressure regulator to STEAM.
4. Press the WARM button. The light on the WARM button will flash and the
digital display will read 00:30. You can increase the time in 30 minute intervals
up to 8 hours.
5. Press the START/ STOP button to begin the program. The indicator light will
stop flashing, and the digital display will start counting down to zero.
6. Since pressure is NOT building while warming the food, you can open the lid
to check is your food is warm enough. To turn the program off, simply press
the START/ STOP button.
NOTE: When you are using the pressure cooking or the slow cooking programs,
the Warm setting will automatically start after the cooking time ends. The selected
program's LED light will turn off, and the Warm function light will turn on, and start
counting down from 30 minutes. The food will stay warm until you press the
START/STOP button.
Brown Program
This program allows you to brown food before cooking. We recommend that
you brown your meat or poultry for the best flavor and texture, unless otherwise
indicated in the recipe.
Pat dry food with a paper towel before browning. For best results, make sure the
oil is hot before adding your meat or poultry. Brown the food in batches to keep
the correct oil temperature for even browning.
1. Place the removable cooking pot in its place.
2. Add the appropriate amount of oil as indicated in the recipe.
3. Press the BROWN button. The display will automatically start at 00:30
minutes. You can adjust the time in one minute intervals by pressing the
BROWN button again up to the default of 00:30 minutes. The lid should
remain off.
Slow Cooker Express Manual.indd Sec2:11
Slow Cooker Express Manual.indd Sec2:11
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12/20/12 10:04 PM
12/20/12 10:04 PM
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