7. Can you put frozen foods in Unit without defrosting?
Sure! Remember to add an average of 10 extra mins. to the cooking time for frozen meals.
8. Can I cook with oil in the pressure cooker?
Do not attempt to pressure fry in the One T ouch Quick Pot. The Unit does not have safety measures
to prevent oil fumes and fire. Pressurized oil fumes could be a danger and can cause an explosion.
9. How do I turn off the Unit?
Press the Cancel Button on the Control Panel and unplug the Power Cord from the wall outlet and
the Unit Base.
CARE & CLEANING
CAUTION: Any leftover food or debris remaining in the Unit could prevent safety devices from oper-
ating correctly during subsequent use!
FOLLOW THESE CLEANING INSTRUCTIONS AFTER EACH USE.
1. Allow Unit to cool to room temperature before clean- ing. Do not attempt to clean a hot One
T ouch Quick pot!
2. Unplug the Power Cord from the wall and then from the Unit Base.
3. Clean exterior of the Unit with soft, damp cloth or paper towel. Do not immerse the Unit Base in
water or pour water into housing.
4. Unlock the Pressure Release V alve by moving the Steam Release Switch to the Open position
and let go. W ash with mild, soapy water and rinse well. Use a small pin if necessary to remove any
blockages that may have occurred during cooking process. Check to see that the interior spring-
loaded part moves freely by pressing down on it. Check to see that it is free from debris.
5. Clean the Lid and Inner Lid (see INNER LID ASSEMBL Y ). Remove the Inner Lid Rubber Gaskets
from the Inner Lid. The Inner Lid Rubber Gaskets must be washed separately with a sponge or soft
cloth and warm, soapy water . Reattach the Inner Lid Rubber Gasket Rubber Gasket to the Inner Lid.
NOTE: Check periodically to make sure the Rubber Gasket is clean, flexible, and not torn. If
damaged, replace before operating Unit (see INNER LID ASSEMBL Y ).
6. Rinse upper and underside of Lid with warm water , making sure the Float V alve and Pressure
Release V alve are free from debris. Both valves should be able to move up and down freely , with the
Float V alve stopping only when the Float V alve Rubber Gasket meets the Lid. Dry .
7. Attach the Inner Lid to the Lid. Improper placement of the Inner Lid will prevent the Lid from
closing properly . (see INNER LID ASSEMBL Y ).
8. Remove the Inner Pot after every use. The Inner Pot is dishwasher safe, but to prolong its use,
you should wash it by hand using warm, soapy water and a soft cloth or sponge. Rinse and towel dry .
Do not use harsh chemicals or scouring pads.
9. T o clean the condensation collector , slide to remove it; clean with warm, soapy water; and then
reattach it.
10. Customer Service should be contacted for any questions or parts (see the back of this manual for
contact information).
NOTE: The following parts can be placed in dishwasher: Inner Pot, Measuring Cup,
Spoon. W e recommend hand washing all parts to prolong the life of the components.
Press the Program Dial again to start counting down.
NOTE: If the Y ogurt Button is not pressed, the Unit will beep continuously , and the One T ouch Quick
Pot will stay in standby mode.
7. Place the Glass Lid back on the One T ouch Quick pot.
8. Leave the One T ouch Quick pot undisturbed , allowing the yogurt to incubate for 4–10 hrs.
9. Once the incubation is done, press the Cancel Button, remove the yogurt, and store in a con-
tainer in the refrigerator .
TIPS
• The incubation process can be shorter(as low as 4 hrs.) or longer (as long as 10 hrs.) depending on
the thickness of the yogurt. Longer incubation periods produce thicker & tarter yogurt.
• For thicker , Greek-style yogurt: After incubation, spoon the yogurt into a cheesecloth-lined colander
set over a bowl and let the yogurt drain for at least 1 hr . (potentially overnight) in the refrigerator .
Discard or reserve the whey that drains from the yogurt.
• Use covered glass, ceramic, or plastic containers to store the yogurt in the refrigerator , and store up
to two weeks (the flavor will be best |within the first week).
FREQUENTL Y ASKED QUESTIONS
1. What is the material of construction?
This appliance has a stainless steel housing and Inner Pot.
2. How do you assemble/disassemble the Unit?
This appliance comes fully assembled with Float V alve, Pressure Release V alve, and Inner Lid.
Attach Condensation Collector before operation (see PREP ARING FOR USE ).
3. What is the default time?
Each cooking mode has a default time that appears when you selected an ideal program button.
Before the timer on the LCD Display begins counting down, the appliance must reach the proper
pressure frst and/or temperature for that mode.
4. How long does it take for the Unit to reach full pressure and for the cook time clock to start
a countdown?
When the Unit reaches the desired cooking pressure, the LCD Display will change color from orange
to red and the cooking time will begin counting down. The time required to reach the desired
pressure setting depends on the volume, concentration, and ratios of solid to liquid in the Unit –
generally 5–40 mins.
5. Can you change the cooking time from the default setting?
Of course! Y ou can change the cook time two ways. Select LOW , MED, or HIGH. These are
preprogrammed settings that will give a predetermined time. Or else, you can also select the T ime
Button to adjust the cooking time to suit your needs.
6. Can you leave the Unit on while not at home?
The One T ouch Quick Pot has a delayed start function. However , leaving the Unit on while not at
home is not recommended.
PRESSURE RELEASE V
YOGURT
THE YOGURT
1. Firstly
2. Pour 2 qts. of whole or 2% milk into the One T pot’s Inner Pot.
3. Press the Y
program. Use the dial to choose between the default preset time settings or press the 7. T
Button to set a custom time. Press the Dial to confirm your selected time.
4. Once the Unit reaches 180° F
heating from 180° F and the LCD Display will show “COOL.”
5. Once the milk reaches 1One T pot will beep and the LCD Display will show
“ADD.” Using a ladle or measuring cup to remove 1 cup of milk from the Inner Pot. Mix the 1 cup milk
with yogurt or yogurt starter
heated milk and stir gently
6. Press the Y
FOOD TEMP TIME FOOD TEMP TIME
Rare 125° F 1hr
Medium Rare 135° F 1hr
Medium 140° F 1hr
Medium Well 150° F 1hr
Well Done 160° F 1hr
Rib Roast – Med. 140° F 6–14 hr
Roast 155° F 3 hrs.
Chops – Medium 145° F 1 hr
Chops – Well Done 160° F 1 hr
Beef Pork
Chicken Breast 150° F 1 hr
Dark Meat 165° F 1 hr
Poultry
Filet or Steak 125° F 45 mins.
Fish
Green V 180° F 5–20 mins.
Root V 180° F 1.5–3 hrs.
V
Poached 150° F 1 hr
Eggs
EN
NOTE: Suggested not to keep food heated at the temperature beyond the completion of its cooking
cycle.
OPERA
1. Put seasoned food in a sealable bag(s).
2. Before sealing, you have to remove the air as much as possible. Y
best results.
3. Put pour water into the Inner Pot, and being careful not to add too much water that the water
passes the FULL
NOTE: Y
water does not fill above the FULL
cycle and preheating the water
4. Press the Sous Vide Button and use the Program Dial to choose the ideal cooking preset time.
Y
Or press the T
temperature to your ideal temperature.
NOTE: The LOW
the desired doneness.
5. Press the Program Dial to begin cooking cycle. The LCD Display will turn orange. Once reached
ideal cooking temperature, Unit will beep and the timer will begin counting down.
6. Carefully place the food bag in the water and don’t drop the bag in the water
7. Once the timer has finished countdown, the LCD Display will turn blue and the Unit will maintain
the ideal temperature (DO NOT press the Keep W
with food. Do not use your hands because the water will be hot.
SOUS VIDE TIPS
NOTE: Do not put any food in the water without placing it in a sealable bag.
• Y
•
The thickness of meat, poultry
removing food from the bag to guarantee that estimate the right cooking time.
• For health and safety
to pasteurize eggs or poultry).
• Searing after cooking gives foods the right look, cooking temperature, and a crispy texture. T
achieve this, toss butter into a smoking-hot skillet and quickly sear cooked meat for 30 secs. on each
side.
• Ensure that the sealed bag with food is constantly submerged so the food is fully cooked. Clip a
food-safe or sous vide weight (not included) to the food bag.
• Cook fruit to make toppings, purées, and syrups. Cook for 2–2 1/2 hrs. at 160° F and stay cool in
the bag before using.
NOTE:
Unless you are familiar with the pressure cooking process, follow recipes carefully for liquid addition
suggestions.
NOTE:
46
EN
SOUS VIDE
• Sous-vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and
cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or more in
some cases) at an accurately regulated temperature. The temperature is much lower than usually
used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The
intent is to cook the item evenly
outside, and to retain moisture.
• When it comes to traditional cooking methods, heat is transferred from a hot burner or oven to a
pan and then to your food, where it heats from the outside to the middle. By some lucks, you can
cook something good, but the food is often overdone on the outside and sometimes undercooked
toward the center
actually needs. If you don’t remove the food at precisely the right time, results will be inconsistent.
• Sous vide cooking utilizes precise temperature control to produce results that you can’t achieve
through any other cooking technique. Simply set up the One T
manual; place your seasoned food in a slider
the bag in the water and set the time and temperature. Y
every time in One T
are ready to serve.
45
