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General| Capacity | 6 quarts |
|---|---|
| Power | 1000 watts |
| Voltage | 120 V |
| Material | Stainless Steel |
| Settings | Adjustable temperature and timer settings |
| Cooking Functions | Slow Cook, Steam |
| Warranty | 1 year |
| Functions | Slow cooking, steaming |
Overview of the multi-cooker's control panel, display, buttons, and preset cooking functions.
Explanation of the steam release valve and pressure indicator for safe operation.
Details on the inner pot, lid rest, wire rack, handles, and cord storage.
Explains natural and manual steam release procedures for the multi-cooker.
How to navigate, select presets, start, and cancel cooking operations.
Covers presets like sear, egg, poultry, beef/pork, seafood, white rice, and whole grains.
Details on presets for soup, beans, dessert, steam, yogurt, and sterilize.
Detailed explanation of pressure levels, delay start, and keep warm functions.
Understanding temperature settings, circle indicator, and unit adjustments.
How pressure cooking works, its benefits, and best uses for fast, flavorful meals.
The benefits of slow cooking for tenderizing meats and adding rich flavor.
How sous vide works, its best applications, and essential techniques for success.
Key considerations for prep, water bath, and food safety in sous vide cooking.
Key vocabulary and initial steps for making yogurt, including starter and milk prep.
Techniques for thickening yogurt and best practices for storing and future batches.
A simple recipe for cooking perfect hard-boiled eggs in the multi-cooker.
A beginner-friendly recipe for cooking carrots using the sous vide technique.
Reference chart for cooking times and weights for beef, pork, and poultry.
Reference chart for temperatures and cook times for sous vide beef and pork.
Instructions and chart for steaming various vegetables with the multi-cooker.
Instructions and chart for steaming meats, seafood, eggs, and mussels.
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