4
4. SOUS VIDE
• Sous Vide is a term in French that translates to ‘under
vacuum’ and keeps food cooking at a consistent
temperature to achieve succulent, nutritious results.
This cooking method requires food to be sealed in vacuum
pouches before cooking in a consistently heated water
bath, ensuring food is never overcooked. Consult recipe for
temperatures and cooking times appropriate for specific
foods. See recipe on page 5.
5. STEAM
• Pour ½ cup water into inner pot and secure steam rack.
It is recommended to use Quick Release lid opening (see
Operating Instructions) to release steam and remove the
lid once cooking is complete – allowing appliance to cool
naturally may overcook your food. Exercise extreme caution
when releasing steam using this method. Do not let the
cooking bowl dry during the steaming process.
• When steaming fish, ensure the fillet is seasoned prior to
steaming. Lay fillets so they do not overlap, cook for 8-10
minutes or until the fish is flaky and opaque in colour.
• Poultry can also be steamed, making sure all pieces are a
similar size with visible fat and skin removed. Lay so there is
no overlapping, and cook for 18-20 minutes for thigh, 20-25
for breast, and 30-35 minutes for drumstick. Pierce the
thickest part, if juice runs clear the poultry is cooked. For a
browned appearance, sear on Sauté function.
• Fresh or frozen dumplings and buns can be steamed. Place
on pieces of baking paper to avoid sticking to the tray. Fresh
buns and dumplings will take approx. 10-15 minutes and
frozen dumplings approx. 10-20 minutes. For dumpling
recipe, see page 5.
• When steaming fresh or frozen vegetables, try to ensure
they are cut to a standard size for even cooking. When
steaming frozen vegetables, no thawing is needed. Adjust
cooking time to personal taste.
Vegetables Quantity Cooking time (mins)
Snow peas 250g 4-5
Frozen peas 250g 4-5
Zucchini 350g 5-6
Broccoli 250g 8-10
Cabbage 500g 10-12
Asparagus 2 bunches 12-14
Beetroot 300g 12-14
Brussel sprouts 375g 17-19
Corn 2 small cobs 20-25
6. PASTA
• This function is specifically used to cook pastas and noodles.
Add water and pasta into pot, lock lid and set to Pasta key.
Adjust time according to package directions.
• Take care when releasing pressure as the pasta water can
cause foam to spurt out.
• For one pot cooking, cook your sauce in the same pot using
the Sauté function, with dry pasta cooking in the sauce.
• For recipe, see page 5.
CARE AND USE
• Unplug appliance after each use and allow to cool
completely. Do not clean appliance until it has cooled.
• Do not immerse appliance in water or other liquids.
Warning: this could lead to electrical shocks.
• Clean exterior of appliance with a damp cloth once cooled.
• Remove the pressure valve and clean opening with a pin to
remove any blockage that may have built up during cooking
process.
• Inner pot, lid, steam rack, rice paddle and soup spoon can
be immersed in water. To clean the lid, remove the rubber
gasket and lid liner and wash separately. Hand wash in
warm water with a mild detergent and dry thoroughly.
Do not use abrasive scourers or cleaners.
• Soak inner pot in hot water and bicarbonate soda to remove
resistant odours after cooking foods such as strong curries.
TROUBLESHOOTING
Problem Possible reasons
Lid does not lock
Seal ring is not properly installed, reinstall
The floating valve has seized due to
push rod, push down value until it moves
smoothly
Cannot open lid
The floating valve is still up, simply push down
Air leaks from the
rim of the lid
Seal ring is not properly installed, reinstall
the ring
Food residue on seal ring or seal ring worn
out, clean the seal ring or replace
Lid not locked properly, relock lid following
instructions in manual above
Air leaks from the
floater valve
Food residue on the seal ring of the floating
valve or ring has worn out, clean or replace
seal of floating valve
The hole for floating valve is clogged so
the floater cannot rise, clean the hole with
skewer to ensure smooth movement
The floater does
not rise
Not enough food or water - check
instructions or recipe for quantity
Air escaping from the rim of the lid or from
the pressure valve - check to ensure the
seal ring and lid liner are installed correctly
and floating valve is at seal position
Rice is under
cooked and hard
Not enough water, add a small amount of
water once tested and preset time for 2-3
minutes
Lid opened prematurely, after cooking cycle
completes leave lid for 5 more minutes
E01, E02, E03
when cord is
plugged in
Return to place of purchase with receipt.
Displays E03 in
the middle of
cooking process
Food burned or stuck on the bottom of the
pot and heat cannot transmit, softly clean
the sticky or burnt food off the pot with a
silicone or wooden spatula
Displays E04 as
soon as power
cord is plugged in
Loose connection of the exterior power
cord plug in the cord again to ensure both
connection with cooker and outlet are
secure. If still not functioning, please return
to place of purchase with receipt
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