Use and Care Manual

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Other cooking styles
Stage 1: Pasteurize milk
01 Remove the inner pot from the
multicooker base.
02 Add unpasteurized milk to the inner
pot then insert the inner pot into the
multicooker base.
03 Secure the power cord to the base
power socket on the back of the
multicooker base. Make sure the
connection is tight.
Connect the power cord to a 120 V
power source.
The display shows OFF.
04 Place and close the lid as described
in Pressure control features: pressure
cooking lid.
05 Press Yogurt.
06 Press Yogurt again and cycle to More.
The display shows boiL.
07 After 10 seconds the multicooker
begins heating.
08 When pasteurization nishes, the
display shows End.
Remove the lid and use a thermometer
to check the temperature.
Milk must reach a minimum of 72°C
(161°F) for pasteurization to occur.
Stage 2: Add starter culture
01 Allow pasteurized milk to cool to just
below 43°C (110°F).
02 Add a starter culture to the milk
according to package instructions.
If using plain yogurt as a starter, make
sure that it contains an active culture.
Mix in 30 mL (2 tbsp) of yogurt per
3.7 L (1 gallon) of milk, or follow a
trusted recipe.
03 Place and close the lid as described
in Pressure control features: pressure
cooking lid.
Stage 3: Ferment yogurt
01 Press Yogurt.
02 Press Yogurt again and cycle to
Normal. The display shows 8 hours
(08:00).
03 Use the − / + buttons to adjust
the fermentation time if desired.
A longer fermentation period
will give you tangier yogurt.
04 After 10 seconds the multicooker
begins heating. The display timer
counts up to the set time from 00:00.
05 When fermentation completes, the
multicooker beeps and displays End.
Allow the yogurt to cool, then place
in in your fridge for 12 to 24 hours to
allow the avors to develop!
Other cooking styles
Using yogurt cups
Yogurt cups are a convenient way to portion out yogurt servings.
01 After adding the starter culture to your pasteurized milk, carefully pour the milk into
your yogurt cups and seal them tightly.
02 Clean the inner pot thoroughly and place the steam rack on the bottom of the
inner pot.
03 Place the sealed yogurt cups on the steam rack and add water to the inner pot
until the cups are submerged halfway.
04 Follow the steps in Stage 3: Ferment Yogurt.
Sous Vide
Sous Vide cooking involves cooking food underwater in an air-tight, food-safe bag,
for a long period of time. Food cooks in its own juices and comes out delicious and
unbelievably tender.
Default time Time range
Default
temperature
Temperature
range
Notes
3 hours
(03:00)
30 minutes to
99 hours and 30 minutes
(00:30 to 99:30)
56°C / 133°F
21 to 93°C
70 to 200°F
Ensure the
food in
the bag is
completely
submerged.
You’ll need:
• Tongs
• Thermometer
• Food safe, airtight, re-sealable food pouches, or,
• Vacuum sealer and food-safe vacuum bags