Instant Pot PRO CRISP Bedienungsanleitung Seite 14

Pressure cooking 101
Pressure cooking uses steam to raise the boiling point of water above 100ºC / 212°F.
These high temperatures allow you to cook food much faster than normal.
(Behind the magic curtain)
When pressure cooking, the Instant Pot Pro Crisp goes through 3 stages.
Pre-heating
What you see
The cooking progress bar
shows Pre-heating.
The display
shows On.
Cooking
What you see
The cooking progress bar
moves over to Cooking.
The display switches to the
cooking countdown timer.
Depressurisation
What you see
If Keep Warm is on after
cooking, the cooking progress
bar moves over to Keep Warm
and the timer counts up from
00:00.
If not, the multicooker returns
to standby and displays End.
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What you don't see
While the multicooker
preheats, it vaporises liquid
to create steam.
Once enough steam has built
up, the float valve pops up
and locks the lid in place.
What you don't see
When the Instant Pot reaches the
required pressure level, cooking begins.
It automatically maintains the cooking
pressure at High or Low pressure
throughout cooking.
What you don't see
Although food has finished
cooking, the pressure cooker
is still pressurised and hot.
Venting the pressure lowers the
temperature and allows you to
safely remove the lid.
Tips
The time it takes the multicooker to pressurise
depends on things like food and liquid temperature
and volume.
Frozen foods have the longest pre-heating time. For
the fastest results, thaw your food before cooking it.
No need to hang around during this stage — trust
that IP magic!
A higher pressure means a higher
temperature.
Smart Programme settings (e.g.,
cooking time, pressure level, etc.)
can be adjusted at any time during
cooking.
Tips
Follow your recipe instructions when
choosing a venting method.
See Releasing pressure: Venting methods on
the next page for information on safe venting
techniques.
Instant Tip: The Instant Pot cools faster
if Keep Warm is turned off!
Tips
3/23/21 1:42 PM 3/23/21 1:42 PM