NUTRIBULLET NutriCook - Page 41

Cooking
Programs
Cooking
Modes
Suggested Use Notes
Canning
Less
Pasteurization of dairy
products.
No pressure hot water bath canning.
Normal
Canning of acidic
fruits and vegetables.
Low pressure hot water bath canning.
More
Canning of acidic
fruits and vegetables.
High pressure hot water bath canning.
Rice
Less Tender but rm to bite
When using the Rice program, you cannot
manually adjust the time settings.
Use Quick Release method to vent out pressure
after cooking cycle is completed to avoid over
cooking.
It is not recommended to leave cooked rice in
Keep Warm state for too long as it may aect the
texture.
Normal
Normal texture white
rice
More
Softer texture white
rice
Biryani
Less Rice with vegetables
Use Quick Release method for Vegetable Biryani
and Natural Release method for Biryani with
meat.
Normal
Rice with chicken,
lamb and any other
meat
More Brown rice with meat
Porridge
Less
Oatmeal - steel cut
or rolled
Adjust time as directed in recipe.
Always use Natural Release method to release
pressure when cooking foods that expand.
Normal
White rice, porridge/
congee
More
Rice porridge/congee
with a mixture of
various grains
Steam
Less Vegetables
Use steam rack provided to elevate food above
the cooking liquid.
Use Quick Release method to release pressure to
prevent food from overcooking.
Normal Fish and Seafoods
More Meat
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