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• Fill with cold water or meat/vegetable broth, up to the corresponding
“CUP” mark printed in the bowl.
For example, if you are cooking 2 cups of rice:
2
2 x =
• Close the lid and select (RICE/CEREAL menu) according to the
instructions provided in the “HOW TO GET STARTED?” section.
• The screen will display .
• Press on the Start Key . The indicator will stop blinking and remain
ON.
• The display will flicker , the cooking process is launched.
• When the rice is ready, the multicooker will automatically switch to
keep warm. The green indicator will turn ON.
• Once the green light is ON, stir the rice and then leave it in the
multicooker for a few minutes longer in order to get perfect rice with
separated grains.
• If you are cooking Pilaf rice, please make sure to always have the rice
fully covered by liquid before closing the lid and launching the Rice/
Cereal menu.
This table below gives a guide to cook rice:
TIPS: These recommendations are indications only. You may adjust the
water quantity depending on your taste.
COOKING GUIDE FOR RICE - 8 cups
Qty of raw rice
(in number of cups)
Qty of raw
rice
(equivalent in gr)
Water level in the
bowl (+ rice)
Serves
2 300 g 2 cup mark 3per. - 4per.
4 600 g 4 cup mark 5per. - 6per.
6 900 g 6 cup mark 8per. - 10per.
8 1200 g 8 cup mark 13per. - 14per.
The time and temperature are automatic for rice cooking.
Please note that there are 7 steps:
Preheat => Water absorb => Temperature quick rise => Keep boiling =>
Water evaporation => Braise rice => Keep warm.
The cooking time depends on the quantity and type of rice.
9. YOGURT / DOUGH RISING Menu
This menu allows you to make yogurt directly in the pot or with oven-
compatible containers. It also offers the possibility to rise a yeast
dough.
MAKING YOGURT
• Wash the bowl, dish or containers in warm water and washing up liquid,
then rinse and dry them thoroughly.
• All the equipment used in the yogurt making process should be cleaned
in a dishwasher. Sterilising is important to prevent the introduction
of undesirable airborne organisms which could interfere with the
incubation of the culture, and results in runny yogurt which will not set.
• Homemade yogurts do not contain the thickeners and stabilisers
contained in some commercially produced yogurt and are often thinner
in consistency. Sometimes homemade yogurt has nutritious clear whey
on top which can be stirred back in. Alternatively, you can pour it off.
• Homemade natural yogurt can be flavoured with fresh fruit or cold
cooked stewed fruit after preparation and chilling. If the fruit is added
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