Operation Manual

15
Temperature
Recommended temperatures for different cooking processes.
Temp Cooking Process
35-40 Dough proving, yoghurt, vinegar cooking
55-60 Green or herbal tea brewing, warming baby food
65-70 Warm up food.
75-80 White tea brewing, mulled wine
85-90 Cottage cheese cooking, red tea brewing, slow cooking
95-100 Porridge, jam
105-110 Sterilization, gelatine, aspic cooking
115-120 Shank, sugar syrup
125-130 Casserole, stewing
135-140 Frying pre-cooked foods, smoking
145-150 Vegetables, sh or meat cooked in foil
155 Vegetable and sh frying
160-180 Meat and poultry frying
Note: this is a guideline only.
Cooking in Multi-Cooker and Pressure Cooker modes
Fill the inner pot with your ingredients and liquid, ensure that you do not exceed the max ll line,
and follow the recommended guidelines from the ‘lling your Multi-Pot Pressure Cooker’ section.
Multi Cooker Pressure Cooker
Fry Soup
Omelette Stew
Cake Porridge
Slow Stew/Cook Steam
Jam Rice
Yoghurt Pilaf
Multi-cook Cereals
Wine Gelatine
Cheese Crispy