Table of Contents
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Contents
1. Overview ...................................................................................... 44
2. Intended purpose .......................................................................... 45
3. Safety information ......................................................................... 46
4. Items supplied ............................................................................... 49
5. Overview of operating panel ......................................................... 50
6. Overview of functions .................................................................... 53
7. Before first use .............................................................................. 55
8. Handling of the Multi-Pot ............................................................... 55
8.1
Opening lid (when cold) .................................................................... 55
8.2
Placing lid in drip-dry position ............................................................ 55
8.3
Closing lid ....................................................................................... 55
8.4
Opening/closing pressure valve ......................................................... 56
8.5
Pressure indicator.............................................................................. 56
8.6
Opening lid safely (while hot)............................................................. 57
8.7
Markings in the pot / filling volumes ................................................... 58
8.8
Using the steamer insert ..................................................................... 58
9. Preparations before each use ........................................................ 59
10. Cooking with the Multi-Pot ............................................................. 59
10.1
Preparing the cooking process............................................................ 60
10.2
Cooking times .................................................................................. 60
10.3
Setting cooking program and starting .................................................. 61
10.4
Interrupt the cooking process .............................................................. 61
10.5
End cooking ..................................................................................... 62
10.6
Warm (Keep Warm/Cancel).............................................................. 62
10.7
Cooking with a delay time ................................................................. 63
11. Individual cooking programs ......................................................... 63
11.1
Searing (Sear/Sauté) ........................................................................ 63
11.2
Making yoghurt (Yogurt) .................................................................... 64
11.3
Slow cooking (Slow Cook) ................................................................. 65
11.4
Baking cakes (Cake) ......................................................................... 65
11.5
Fish (Fish)......................................................................................... 66
11.6
Meat (Beef/Meat) ............................................................................. 66
11.7
Poultry (Poultry)................................................................................. 67
11.8
Vegetables (Steam/Veggies) .............................................................. 67
11.9
Beans/chili (Beans/Chili)................................................................... 68
11.10 Stew/soup (Stew/Soup) .................................................................... 68
11.11 Eggs (Egg) ....................................................................................... 68
11.12 Rice (Rice)........................................................................................ 69
11.13 Multigrain (Multigrain)....................................................................... 69
42 GB
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