|When to use
|When cooking foods that require extended cooking times, typically fattier meats such as beef brisket and pork shoulder
|When cooking foods that require a shorter cooking time, typically leaner meats such as chicken breast
|To quickly reheat already cooked food
|Simmer / Buffet
|To keep food hot during serving
|Brown / Sauté
|50 °C - 205 °C
|To brown meats before slow cooking or to sauté vegetables or other ingredients
|Use this mode along with the steam rack to steam cook your food. Add 2.5cm of water into the pan, insert steam rack, and then food to be steamed. Add water as needed.
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