1716
Food Amount Amount of
water
Pre-prep Cooking
Time,
minutes
Asparagus 250g 400ml trim woody ends 2
Broccoli 300g 400ml trim stalks 2
Brussel Sprouts 400g 400ml peel outer leaves, leave whole 4
Butternut Squash 1 whole,
900g-1kg
400ml cut in half, remove seeds, slice
into 6
7
Carrots 500g 400ml sliced into 1 cm rounds 5
Carrots and Swede 600g 400ml peel and cut into similar sized
pieces
6
Cauliflower 500g 400ml cut into 5cm florets 3
Corn on the Cob 2 400ml remove any outer leaves 3
Frozen Chunky
Vegetables
500g 400ml cook from frozen 3
Green cabbage 1 whole 400ml cut into quarters 4
Leeks 500g 400ml trim ends and cut into 2 cm
rounds
4
New Potatoes 750g 400ml leave whole 8
Sweet Potatoes 900g - 1kg 400ml peel and cut into large chunks 5
White potatoes, ideal
for mash
900g - 1kg 400ml peel and cut into large chunks 9
Basmati Rice 400g (2 cups) 600ml rinse rice before use 6
Brown Rice 400g (2 cups) 400ml rinse rice before use 22
Eggs 6 400ml whole in shell 7
Chicken fillet 2-4 fillets 400ml season before cooking 8
Salmon fillet 2-4 fillets 400ml season before cooking 3
Steaming Chart
This setting does not cook under pressure. It
works similarly to standard cooking, requiring
dry heat, and therefore does not need the Lid.
Place the cooker on a flat, level surface.
Place Cooking Pot inside Heating Base. Plug
the cooker into a wall outlet. The cooker will
beep, and the Display Screen will illuminate
with four dashes (- - - -).
•
Select the BROWN/SEAR or SAUTÉ
function and adjust the time and
temperature if necessary, using the + and -
buttons.
•
Press START/STOP.
• When the Pressure Multicooker is
pre-heating, “HEAT” will appear on the
Display Screen. The Status Bar will
illuminate to track the pressurisation
progress cooking will begin. When the
temperature has been reached, the timer
will start counting down. Using plastic
tongs, carefully add your food to the hot
pot.
BROWN/SEAR
Designed to brown (sear) meat for casseroles
and soups. Browning meat prior to pressure
cooking and slow cooking not only gives your
food great colour, but also seals in the juices
and flavours and keeps the meat tender.
SAUTE
Sauté onions or mirepoix (mix of chopped
onion, carrot and celery), amongst many
other foods, often in pressure cooking and
slow cooking recipes. Sautéing foods allows
caramalisation which contributes to flavour
and colour in the end dish.
Capacity:
When the cooker is used to brown or sauté it
may be best to cook in batches to ensure the
food is evenly cooked.
When cooking rice, use the RICE/GRAINS
function. This is suitable for all types of rice,
including white and/or brown rice.
The RICE/GRAINS function cooks under
pressure for faster cooking.
Capacity:
Since rice expands during cooking, do not fill
Cooking Pot above the 1/2 mark when using
the RICE/GRAINS function.
Using the BROWN/SEAR and SAUTÉ Functions
Rice Cooking
Important: Do not use the Standard Lid
with these functions.
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