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the contents of the inner pot. This is not
recommended, as it will lengthen the whole
programme and may overcook some dishes.
Tip: Users can switch the 'Keep Warm' mode
on/off for programmes where this mode
can be activated even during the cooking
programme. The duration can also be changed
during the cooking programme.
Cooking under no pressure
First follow the steps 'Before each use' .
The available cooking programmes under no
pressure are: Sauté/Brown, Slow Cook, Sous
Vide and Yogurt. For the programmes under
no pressure do not use the high-pressure lid.
Sautéing
1. Press Sauté/Brown.
2. The cooking cycle will begin after pressing
Start/Cancel. The display will show ON when
the preheat cycle has started. The display
will show Hot when the desired temperature
has been reached.
3. Gently place the ingredients in the inner pot
and start sautéing.
4. When you have finished sautéing, press
Start/Cancel. The appliance will then switch
to stand-by mode. If the Start/Cancel button
is not pressed, the appliance will continue to
sauté for the number of minutes set.
Slow Cook
You can also use the Smart Pressure Cooker
for slow cooking. Do not use the high-pressure
lid.
1. Select the Slow Cook programme Low
or High by pressing the Temp button.
Optionally, you can change the cooking time
according to your recipe.
2. After pressing the settings and Start/Cancel
button, the programme begins. When the
desired temperature is reached, the cooker
starts the program and the remaining time
is displayed in HH:MM (example 03:59 = 3
hours and 59 minutes left).
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3. Afterwards, the display shows how long it has
been since the programme was completed
and the keep warm mode is activated.
The cooker always switches off automatically
after 10 hours and returns to stand-by mode.
Pressing Keep Warm when this function is
active stops the keep warm mode and returns
the appliance to standby mode.
4. Press Start/Cancel if the hot water program
is still running. The unit is now in stand-by
mode.
Making yogurt
1. Pasteurise milk and leave it to cool or start
using pasteurised milk. Let just pasteurised
milk cool down to a temperature of 46°C.
2. Add the starter culture to the (lukewarm)
milk in the inner pot.
3. Place the inner pot in the machine and close
the lid.
4. Select the Yogurt programme.
5. Press cooking time and then - or + to adjust
the fermentation time if required.
6. As soon as the programme has been
completed, the machine will beep and go
into standby mode.
7. Remove the lid and transfer the yogurt to
clean jars and store in the refrigerator.
Sous Vide
Sous vide has been a popular cooking method
in restaurants for several years. Sous vide is
a French term which means 'under vacuum'
and describes food placed in vacuum sealed
pouches and cooked in a water bath cooker.
Food slowly cooks at precise low temperatures
over a long period of time to achieve succulent,
superb tasting meals. Sealing food inside
pouches allows it to cook in its own juices in
addition to any marinades, seasonings etc. you
wish to add. Vitamins, minerals and juices are
retained within the food and natural flavours
are intensified. This allows the food to be
healthier, more tender and more flavoursome.
Meats cooked in a sous vide tend to be more
tender, so you can use tougher, less expensive
yet flavour filled cuts of meats such as chuck
steak. As sous vide cooking requires foods and
meats to be sealed individually yet cooked
at the same time, it is perfect for families
and entertaining when there are people with
varied tastes and nutritional requirements.
It is difficult to overcook using the sous vide
method, although textures can change slightly.
As it is difficult to overcook, it allows food to
be cooked ahead of time - perfect for family
meals and entertaining.
The cooking time depends on the thickness of
the food, rather than its weight.
1. Seasoning your food: to enhance the flavour
of your food, you may wish to marinate
or add spices, herbs, butter or oil to your
vacuum pouch prior to sealing.
2. Vacuum sealing your food: Sous vide cooking
requires food to be vacuum sealed inside
pouches to ensure excess air and moisture
are removed, so the natural taste and
nutritional quality of the food is captured.
Vacuum sealing also assists in opening the
pores in food such as meat, poultry and
seafood so that marinades and seasonings
are more readily absorbed for highlighted
flavour. Oxygen and moisture in air cause
food to degrade and lose flavour, texture
and nutritional value.
3. Cooking your food: Set the desired TEMP
and TIME on the machine, then press START.
The appliance will start to preheat. The timer
will start counting when the set temperature
is reached. When the water temperature has
been reached, place the pouches carefully in
the water on the sous vide rack. Ensure that
the pouches are fully submerged in water,
and that water can easily circulate around
the pouches for even cooking.
4. Searing your food: when sous vide cooking
is completed, you may wish to finish off
by searing to improve the appearance and
flavour of the food. This is particularly suited
to meats. Remove the food from the pouch.
Briefly sear meat in a hot pan. This will
caramelise the fats and proteins for extra
flavour
Always pack food well vacuum and airtight in
bags suitable for Sous Vide.
CAUTION: Food cooked using the sous vide
method is not recommended for consumption
by those in an 'at risk' category (e.g. people
with an immunodeficiency disorder):
•
Pregnant women
•
Young children
•
The elderly
•
Those suffering from illness/disease
TIP: Always ensure that the water covers the
food pouches. To reduce the time needed for
the appliance to reach the desired sous vide
temperature, fill with warm (not hot) water
TIP: During cooking, only lift the lid if necessary,
as sous vide uses low and constant temperatures
to cook, so the appliance does not recover
lost heat quickly. If condensation forms on the
inside of the lid reducing your view, carefully
tilt the lid away from you so the condensation
falls back into the pan.
The table below is a guide to setting the
temperatures and times for your cooking. You
may need to adjust for your individual tastes.
Always use the sous vide rack supplied to
place sous vide bags on. Do not place the bags
directly on the bottom, as the inner pan is
heated from below.
Cooking temperatures for meat (beef, lamb
and pork)
RARE:
49 °C
MEDIUM RARE:
56 °C
MEDIUM:
60 °C
MEDIUM WELL:
65 °C
WELL:
71 °C and higher
Cooking temperatures for poultry
WITH BONE:
82 °C
BONELESS:
64 °C
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