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Quick Start Guide
This Quick Start Guide is designed for first time use.
For safety and more information, refer to your Instruction Booklet.
2
Wash silicone rubber gasket.
6
Refer to the Instruction Book
or Contact Customer Service.
HELP!
USA
1-866-273-8455
CANADA
1-855-683-3535
3
Select Pressure setting using
Pressure Control Dial on lid handle
(Low, Medium, High).
3
Select FUNCTION button until
STEAM function indicator
light flashes.
3
Press START/CANCEL button to
start cooking – indicator light will
stop flashing.
1
Press FUNCTION button until
SAUTÉ/SEAR function indicator
light flashes.
2
Press TIMER Button – select from
02 to 99 minutes.
4
Press TIMER Button – select from
02 to 99 minutes.
Before
First Use
Preparing the
Fast Slow Cooker
for use
A
How to
Pressure
Cook
B
How
to Sear
C
How to
Slow
Cook
D
How
to Steam
E
2
Press FUNCTION button until
SLOW COOK indicator light flashes.
3
Press TIMER button and select
either 6 or 8 hours.
4
Press START/CANCEL button to
start SLOW COOKING – indicator
light will stop flashing.
5
Press START/CANCEL button to
start STEAMING – indicator light
will stop flashing.
3
Return dry clean silicone rubber
gasket securely back to gasket
holder. Ensure arrows are facing up.
2
Close and lock lid in a clockwise
direction by aligning arrows.
2
1
2
1
6
Press TIMER Button – select from
02 to 99 minutes.
7
Press START/CANCEL button to
start Pressure Cooking – indicator
light will stop flashing.
4
Ensure Pressure Regulator/
Release Valve is turned to
Pressure position shown.
5
Press FUNCTION button until
the Pressure Cook indicator
light flashes.
1
Place food to be cooked into
removable cooking bowl with 1qt
minimum combined food & liquid.
1
Close and lock lid in a clockwise
direction by aligning arrows.
1
Place steaming basket on to trivet
and position inside cooking bowl.
Repeat steps (1) to (3) in How To
Pressure Cook. Place food into
steaming basket. Use min. 1qt liquid.
2
1
Remove Lid. Wash non-stick
cooking bowl.
1 Quart
MINIMUM
Pressure
Release
Valve
Pressure
Safety
Valve
BPR600XL_IB_B13.indd 11 18/01/13 1:03 PM