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Read the instructions, keep them safe, pass them on if you pass the appliance on. Remove all packaging before use.
IMPORTANT SAFEGUARDS
Follow basic safety precautions, including:
This appliance can be used by children aged from 8 years and above and persons with reduced physical,
sensory or mental capabilities or lack of experience and knowledge if they have been supervised/instructed
and understand the hazards involved. Children shall not play with the appliance. Cleaning and user
maintenance shall not be done by children unless they are older than 8 and supervised. Keep the appliance
and cable out of reach of children under 8 years.
If the cable is damaged, it must be replaced by the manufacturer, its service agent, or someone similarly
qualied, to avoid hazard.
Don’t immerse the appliance in liquid.
h The surfaces of the appliance will get hot.
The control panel must be removed before washing the cooking pot. Dry the cooking pot thoroughly before
using the appliance again.
b Do not use this appliance near bathtubs, showers, basins or other vessels containing water.
• Leave a space of at least 50 mm all round the appliance.
• Use extreme caution when moving the appliance when it contains hot food or hot liquids.
• Use oven gloves or similar protection when removing the lid. Beware of escaping steam when removing the lid.
• Do not use this appliance outdoors.
• Don’t cover the appliance or put anything on top of it.
• Unplug the appliance when not in use, before moving and before cleaning.
• Don’t use accessories or attachments other than those we supply.
• Don’t use the appliance for any purpose other than those described in these instructions.
• Don’t operate the appliance if it’s damaged or malfunctions.
• Don’t place the cooking pot on any surface aected by heat. Always place the pot onto a trivet or heat-proof mat.
• The base of the cooking pot has a rough surface and can leave scratches or other marks on delicate or polished surfaces. Always place protective
padding under the cooking pot to protect these types of surface.
HOUSEHOLD USE ONLY
PARTS
1. Glass lid
2. Cooking pot
3. Handles
4. Control panel
5. Steaming rack
6. Roasting rack
BEFORE USING FOR THE FIRST TIME
Remove any packaging material and labels. Wash the removable parts in warm soapy water, rinse well, drain, and air dry.
CONTROLS
The following table give a brief description of the control panel functions.
Keep Warm Selects the keep warm mode. Roast Selects the roast mode.
Steam Selects the steamer mode. Sous Vide Selects the sous vide mode.
Rice Selects the rice cooking mode. Temperature Used to select temperature values for adjustment.
Boil Selects the boil mode. Time Used to select time values for adjustment.
Sear Selects the sear mode. u d Used to increase/decrease temperature or time values.
Slow Cook High Used to select the slow cooker high
setting mode. I/O Used to start or stop the appliance.
Slow Cook Low Used to select the slow cooker low setting
mode.
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ASSEMBLY
The control panel can be removed when you are serving food or for when you are cleaning the unit.
To t:
With the plug removed from the power socket, slide the conrtol panel into the front of the cooking pot (g. A).
To remove:
Remove the mains plug from the power socket and then slide the control panel out from the cooking pot.
TEMPERATURE UNITS
To switch back and forth between °F and °C hold the Temperature button for 3 seconds.
COOKING FUNCTIONS
Sear: Use your multicooker to sauté, sear and fry.
Roast: Perfect for roast joints using the included roasting rack.
Sous Vide: Sous-vide is a method of cooking food inside a sealed pouch in a water bath at an accurately regulated temperature. Sealing the food in
pouches retains the juices and subtle avours that would otherwise be lost during conventional cooking.
Slow Cook: Perfect for casseroles, soups, stews, and combinations of meats and vegetables.
Steam: Steam vegetables, sh, etc. using the included steaming rack.
Rice: Make perfect rice automatically.
Boil: Use for boiling ingredients, making soups, making pasta etc.
Keep Warm: Allows you to keep cooked food warm before serving.
SEAR
1. Plug in the appliance. The main control display will ash “----”. This indicates that the heat is o and the appliance is ready to be programmed.
2. Press the Sear button.
3. The display will ash and show a default time of 30 minutes.
4. To adjust the cooking time, use the u and d buttons. The maximum cooking time is 1 hour.
5. Press the I/O button. The display will stop ashing and the cooking pot will start to heat up.
6. When the temperature of the unit reaches approx. 220°C the time will begin to count down.
7. Add butter, oil, etc. to the cooking pot and use it in the same way as you would use a frying pan.
8. When nished, press the I/O button.
9. Unplug the appliance when not in use and always allow it to completely cool before cleaning and storing.
• Do not use the lid when using the sear function.
ROAST
1. Place the roasting rack into the cooking pot and add the ingredients (g. B).
2. Plug in the appliance. The main control display will ash “----”. This indicates that the heat is o and the appliance is ready to be programmed.
3. Press the Roast button.
4. The display will change to the default temperature of 204°C. To change the temperature, use the u and d buttons. The range is approx. 65 to 215°C.
5. Next, press the Time button. The default cooking time is 1 hour 30 minutes. To adjust the cooking time, use the u and d buttons. The maximum
cooking time is 20 hours.
6. Once you have set the temperature and time, press the I/O button. The display will stop ashing and cooking will start.
• When the cooking time has ended, the unit will beep three times and automatically switch to the keep warm setting. The display will ash and start
counting up from zero (00:00) to 4 hours (04:00).
• After the keep warm setting has been on for 4 hours, the unit will stop heating and return to the default display: “----”.
• Note: Do not keep foods on the keep warm setting for more than 4 hours.
• Unplug the appliance when not in use and always allow it to completely cool before cleaning and storing.
Tips
• The approximate maximum capacity for roasting is a 1.8–2.2 kg. chicken or a 1.3–1.8 kg. roast.
• If you desire the deeper avor of browned meat use the Sear function before roasting to brown the meat.
• Always roast with the lid on. Open the lid as little as possible to ensure even cooking and to keep heat from escaping.
• Using a meat thermometer can help signicantly improve and give a more accurate end result.
SOUS VIDE
For Sous Vide cooking you will need a bag or pouch to put the ingredients into from which you can remove as much of the air as possible, and then seal.
PREPARATION
Place the ingredients into your chosen bag or pouch. Use one bag per portion. Try to keep portions similar in size. Before sealing the bag, you need to
remove as much air out of it as possible.
For ‘Zipper lock’ style bags:
1. Hand Method (g. D)
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Place the bag onto a at surface and, using your hand, carefully push out as much of the air from the bag as you can. Be careful not to squash or damage
the ingredients when you do this. Then, close the seal on the bag.
2. Water Immersion Method (g. E)
Fill a container big enough to hold the zip bag and ingredients with cold water. Put the ingredients into the bag and close the seal almost all of the way
just leaving a small opening at one corner. Slowly push the bag into the water leaving the unsealed corner sticking up out of the water. When you do this,
make sure than no water accidentally enters the bag. As you immerse the bag, the water will push almost all of the remaining air out. Finally, seal the
corner and remove the bag from the container.
For Silicon bags:
Follow the instructions provided by the manufacturer of the bag.
For Vacuum pack machines:
A purpose made vacuum sealer suitable for food use is perfect for sous vide cooking. Use the correct bags as recommended by the manufacturer, and
follow the instructions that come with the machine.
USING THE SOUS VIDE MODE
1. Add hot water and ll the cooking pot to approximately half way. Use water from the hot water tap (not boiling). Try and get the temperature of the
water as close as you can to the temperature you are cooking at as this will cut down any unnecessary waiting time. Use a mixture of hot and cold
water as required. If the water that you put in the cooker is at a temperature that is very dierent from the temperature you will be cooking at, the
appliance will take a lot longer to either heat the water up or cool it down to the selected temperature.
2. Plug in the appliance. The main control display will ash “----”. This indicates that the heat is o and the appliance is ready to be programmed.
3. Put the bagged food into the cooking pot ensuring that it is fully submerged. Add additional water if needed.
4. Cover with the glass lid.
5. Press the Sous Vide button.
6. The default cooking temperature is set at 57°C. To change the temperature, use the u and d buttons. The range is approx. 38 to 96°C.
7. Next, press the Time button. The default cooking time is 1 hour. To adjust the cooking time, use the u and d buttons. The maximum cooking time
is 20 hours.
8. Press the I/O button. The display will stop ashing and the cooking pot will start to heat up.
9. At this point the water will start heating up to the target temperature. The amount of time that takes varies. The bagged food can stay in the water
during the heating up time as long as the set temperature is 55°C or above. The cooking cycle timer will only begin to count down once the water
has reached the target temperature.
• When the cooking time has ended, the unit will beep three times and automatically switch to the keep warm setting. The display will ash and start
counting up from zero (00:00) to 4 hours (04:00).
• After the keep warm setting has been on for 4 hours, the unit will stop heating and return to the default display: “----”.
• Note: Do not keep foods on the keep warm setting for more than 4 hours.
• Unplug the appliance when not in use and always allow it to completely cool before cleaning and storing.
Finishing Steps
Some foods can be eaten straight after cooking. For steaks and other meats, searing after cooking is essential for the best avour and texture.
• Use your multicooker’s Sear function to sear the edges and sides of the meat to your preference (up to 2 minutes per side).
NOTES ON COOKING TIMES AND FOOD SAFETY
To minimise the risks of illness due to improperly cooked food, please note the following :
• Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed. Always check the advice on
food packaging and follow the cooking instructions provided.
• For food safety reasons, food cooked below 55ºC (e.g. steak) should not be cooked for longer than 2 hours and must be seared on the outside.
• Fish is often cooked at temperatures lower than 55ºC and if you intend to do this, it is important that you buy sh that is classed as Sushi grade (i.e.
sh that can be eaten raw).
• Do not take meat out early. Let it cook at least for the minimum length of time on the chart at the correct temperature.
• It is OK to leave meat in longer than the minimum time range. Fish is the exception to this rule. Fish will get mushy if overcooked using the sous vide
function.
• Always check that food is correctly cooked through (e.g. for pork, poultry, etc. till the juices run clear). Cook sh till the esh is opaque throughout.
• Adding chilled ingredients straight from the refrigerator can rapidly decrease the temperature of the water and therefore add signicantly to the
overall cooking time. In a similar way, adding a lot of ingredients to the cooking pot can also lower the water temperature.
Sous Vide Cooking GUIDE Table
Food Temperature Time (hours) Notes
min. max.
Beef steaks (llet, ribeye, sirloin,
rump, etc.)
Medium rare: 56ºC 1 1 ½
Timings based on a 200 - 250 g portion.Medium: 60ºC 1 ½ 2
Well done: 68ºC 2 2 ½
Lamb, veal, duck, venison, etc.
(cutlets, loin, steaks, etc.)
Pink: 56ºC 1 ½ 3 ½ Timings based on a 200 - 250 g portion.
Well done: 68ºC 2 4
Pork (chops, llet, loin, etc.) Juicy/tender: 63ºC 1 ½ 3 Timings based on a 200 - 250 g portion.
Well done: 70ºC 3 5
Chicken breast Juicy/tender: 60ºC 1 ½ 3 Timings based on a 200 - 250 g portion.
Well done: 70ºC 2 4
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