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COOKING
DEGLAZING
Sautéing meat and vegetables before pressure cooking is the perfect way to boost
fl avours, as sugars caramelise from the high heat of the Sauté Smart Programme.
Deglazing the inner pot lets you unlock those fl avours in amazing sauces, gravies
and more.
To deglaze, remove food items from the inner pot and add a thin liquid, like water, broth or
wine to the hot surface. Use a wooden or silicone scraper to lift up any food stuck to the
bottom of the inner pot and stir it into the liquid.
WARNING
The Sauté Smart Programme reaches high temperatures. If left unmonitored, food may
burn on this setting. DO NOT use a lid and DO NOT leave the multicooker unattended
while using Sauté.
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