Use and Care Manual

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The settings BROWN/SEAR and SAUTÉ do not cook under
pressure. They work similarly to standard cooking, requiring dry
heat, and therefore do not need the Pressure or Crisping Lid.
Place the Cooker on a flat, level surface.
Do not use the the Pressure or Crisping Lid with this
function.
The BROWN/SEAR function is designed to brown (sear)
meats for casseroles and soups. Browning meat prior to
pressure cooking and slow cooking not only gives your food
great color, but it also seals in the flavorful juices and keeps the
meat tender.
The SAUTÉ function is designed to sauté onions and mirepoix
(mixture of chopped onion, carrot, and celery), among
many other foods, often used in pressure cooker and slow
cooker recipes. Sautéing onions allows caramelization which
contributes to the flavor and color in the end dish.
Place Cooking Pot inside Heating Base. Plug the Cooker into a
wall outlet. The Cooker will beep, and the Display Screen will
illuminate with four dashes (- - - -).
1. Select the BROWN/SEAR or SAUTÉ function and adjust the
time and temperature if necessary, using the + and - buttons.
2. Press START/STOP.
3. When the Cooker is pre-heating, “HEAt” will appear on the
Display Screen. When the temperature has been reached,
the timer will start counting down. Using plastic tongs,
carefully add your food to the hot pot.
Capacity: When the Cooker is used to brown or sauté it
may be best to cook in batches to ensure the food is evenly
cooked.
SEARING AND SAUTÉING
BROWN/SEAR
SAUTÉ
USING THE BROWN/SEAR AND SAUTÉ FUNCTIONS
STEAMING CHART
Food Amount
Amount
of water
Pre-prep Cooking Time
Vegetables
Asparagus 1 lb 2 cups Whole/trimmed 4 - 5 minutes
Broccoli 1 bunch 2 cups 2-inch florets 2 - 3 minutes
Baby carrots or 1
½ inch pieces
1 lb 2 cups
Peeled and
trimmed
2 - 3 minutes
Cauliflower
1 medium
head
2 cups 2-inch pieces 2 - 3 minutes
Corn on the cob 4 2 cups 6-inches 3 - 5 minutes
Green beans 1 lb 2 cups Whole/trimmed 2 - 3 minutes
Snow peas 1 lb 2 cups Whole/trimmed 1 - 3 minutes
White or Yukon
Gold potatoes
12 ounces 2 cups Quartered 7 - 9 minutes
Sweet Potatoes 12 ounces 2 cups
Cut in 1 ½-inch
pieces
7 - 9 minutes
Yellow squash or
zucchini
1 lb 2 cups Thickly sliced 6 - 8 minutes
Poultry
Eggs 8 2 cups Whole in shell 6 - 9 minutes
Fish
Lobster tails Large 2 cups In shell 3 - 4 minutes
Large Shrimp 1 lb 2 cups
Peeled and
deveined
1 - 3 minutes
Salmon 1 lb 2 cups
Cut in serving
size pieces
3 - 5 minutes