Start-Up Guide
The secret to the Emeril Lagasse Pressure AirFryer is its dual-lid design. Use the Pressure
Lid to cook under pressure, locking in juices and avor. Switch to the Air Frying Lid, which
creates a whirlwind of superheated air, for a crispy, crunchy nish.
The airtight lid traps superheated steam inside.
The hyperpressurized environment forces liquid
and moisture into your food, locking in intense
avor and nutrients. Cook up to 70% faster.
Only use when Pressure Cooking or Canning.
NOTE: Use a glass lid to prevent splatter and keep an
even temperature when using the Sous Vide, Steam,
Slow Cook, and Yogurt functions.
Step 1: Place the Unit on a clean,
at surface. Attach the Condensation
Collector to the side of the Unit.
Step 2: Move the Release Switch
to the Open position.
Step 3: Rotate the Pressure Lid clockwise
and remove the Pressure Lid.
Step 4: Place the Inner Pot in the Unit.
Pour 2 cups of water into the Inner Pot.
Place the Pressure Lid on the Unit and align
the Lid Position Mark with the Open Mark.
Step 5: Turn the Pressure Lid
counterclockwise. The Release Switch will
move to the Closed position. Select the
Canning setting and press the Program Dial.
Step 6: When the cooking cycle is
complete, slide the Release Switch
to the Open Position. While pressure
is released, the Pressure Release Valve
will show a slight incline.
The Air Frying Lid has a heating element and turbo fan that
create a whirlwind of superheated air. Use to caramelize,
crisp, and brown food. Only use when Air Frying.
WHY 2 LIDS?
PRESSURE COOKER TEST RUN CONDUCTED WITH WATER ONLY
PRESSURE LID AIR FRYING LID
Note the slight Incline
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