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– BOLOGNESE –
Suited for:
Getting the perfect Bolognese
Function: PRESSURE COOK or SLOW COOK
Method: Choose from beef, pork or pork and veal mince.
Maximum total amount of ingredients: The total volume of uncooked ingre-
dients should not exceed ¾ of the MAX level inside the cooking pot.
Special tips: Use SEAR & SAUTÉ settings to brown meat and soften flavourful ingre-
dients prior to cooking.
– PUDDING –
Suited for:
Single cakes and small ramekins, cheesecakes, custards, puddings, and
fruit compotes.
Function: PRESSURE COOK or SLOW COOK
Method: With the exception of custards, cook cakes and puddings uncovered.
Arrange ramekins on the trivet inside the cooking pot. Place the ingredients into
suitable cookware, made of aluminium, stainless steal, silicone, Pyrex or ceramic.
Each material will cook differently. Be aware of cookware differences when adjusting
cooking times.
Maximum total amount of ingredients:
For cakes:
Expect that the cake will rise! Do not fill in more than 1/4 to 1/3 of
the MAX filling line.
For fruit and compotes: The total volume of uncooked fruit should not exceed ¾
of the MAX filling line inside the cooking pot.
For others: The total volume of uncooked ingredients should not exceed the MAX
filling line inside the cooking pot.
Special tips: The smaller the size of the dessert or pudding the shorter the cooking
time and vice-versa.
