Bedienungsanleitung Instant Pot IP-DUO50 (Seite 16 von 22) (Englisch)

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Pressing the “Keep-Warm/Cancel” key in the standby state acvates the “Keep Warm” funcon.

You can use “+” and “-“ to change the me between 10 minutes and 99 hours and 50 minutes.

When “Keep Warm” funcon starts, the me counts up by minutes. The "Keep Warm" funcon

can be used with or without the lid closed. You can also use an oponal glass lid for this funcon.

When it nishes, the cooker beeps and goes to standby state.

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You can make yogurt either with the inner pot or use glass boles. The process to make yogurt

involves two steps. The rst step is to pasteurize the milk by heang it to 180° F/83° C. This serves

two purposes: (1) killing pathogens and harmful bacteria which can grow during the fermentaon

period, and (2) denaturaon of milk proteins, which prevents curding of milk and makes the

proteins easier to absorb.

Instant Pot provides two convenient ways to heat your milk. If you

use the inner pot to make yogurt, press “Yogurt” then “Adjust” to

“More” mode when you will see the word “boil” on the display.

Instant Pot will then boil the milk to 180° F/83° C. When it’s done, it

beeps and displays “yogt”.

If you use a container or boles to make yogurt, you can steam the

milk by: adding 1 cup of water in the inner pot, pung in the steam

rack and placing your container or boles on top of the rack. Select

the “Steam” funcon and set the me for 1 minute. Once the

process is over, use the “Natural Release” method to release the

steam.

The second step aer heang the milk is to let it cool to below 115°

F/46°C, then add an adequate amount of yogurt starter or fresh

yogurt. If you use a container or boles, you can place them in the

inner pot without adding any addional water. Press the “Yogurt”

funcon key, and adjust the me using the “+” and “-“ keys based

on the instrucons of the yogurt starter. The program automacally

starts in 10 seconds. When the program completes, Instant Pot

beeps, displays “yogt” and goes to standby state.

The yogurt can be served plain together with other dishes (e.g.

curry), or mixed with honey or jam to make a fruit yogurt.

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Jiu Niang, also known as fermented glunous rice, is a sweet and mildly alcoholic delicacy of Asia.

It is highly nutrious and easy to digest, commonly used to make desserts in China, Japan, Korean

and other Asian countries. Glunous rice, also known as scky rice, is used in making Jiu Niang.

Glunous rice contains high concentraon of starch which is converted to sugars during

fermentaon.

1. Soak two cups of glunous rice in cold water for at least 5 hours unl the rice grains can

easily be broken with ngers.

2. Drain the water and wrap the soaked rice with cheese cloth and put it into a steaming

basket. Place the basket on top of the steam rack (trivet) and add 2 cups of water into the

inner pot. Run the “Steam” funcon for 30 minutes. Use Natural Release method.

3. Prepare 1 cup of cold boiled water, (normally at a water-to-dry-rice rao of 1:2), starter yeast

powder, and a glass or ceramic container with lid. Make sure that all tools are clean and free

from bacteria, oil and salt.

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