GeekChef 11-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W Stainless Steel Cooking Pot with Detachable Lid
Estimated Arrival: Between Aug 22 and Aug 24. * ETA for US orders only.
Shipping & Returns: FREE shipping on orders over $35.00
- 11-in-1 Multi-Functional Cooker: Pressure Cooker, Sous Vide (Unique), Rice Cooker, Slow Cooker, Soup Cooker, Saute, Yogurt Maker, Pressure Canner, Steamer, Simmer, Insulation Warmer, ALL IN ONE !
- Unique Sous Vide Function with temp 120F-175F adjustable; Slow cooking time can be adjustable up to 12hours
- Time Adjustable for 12 Preset Smart Programs - Pressure Zone : rice, poultry, bean/chilli, soup/porridge, canning, potatoï¼›No/Low Pressure Zone: slow cook, saute, yogurt, sous vide, steam, pasta. Energy & Time saving up to 70%.
- Temp adjustable for saute(250F-390F) and sous vide(120F-175F); Preset time for delay cooking can be adjustable within 24 hours
- Built to North American Electrical Standards;ETL and cETL certified with 11 proven safety mechanisms for worry-free safety; 1 Year Limited Warranty
1. We have 11-in-1 Multi-Functions: Pressure Cooker, Sous Vide, Rice Cooker, Slow Cooker, Soup Cooker, Saute, Yogurt Maker, Pressure Canner, Steamer, Simmer, Insulation Warmer
2. We have Unique Sous Vide Function with temp 120F-175F adjustable
3. We devide the control panel into tow parts for easy operation: Pressure Zone : rice, poultry, bean/chilli, soup/porridge, canning, potatoï¼› No/Low Pressure Zone: slow cook, saute, yogurt, sous vide, steam, pasta.
4. High pressure and adjustable temp can save energy and cooking time up to 70% than tradition pot, while also making healthy and tasty food in a fast and convenient way.
5. 3-ply bottom 304# stainless steel inner pot and 201# stainless steel body for more duriability
6. Detachable lid filter plat, anti-blocking and easier washing
7. ETL/cETL certified, with 11 proven safety mechanisms for worry-free safety
[Unique Sous vide Function]
1.Cut 250g of beef into 2.5mm thickness, spray salt and pepper over it
2.Put the beef into the vacuum bag
3.Place each filet in a small vacuum bag with 1 Tbs. butter, a shallot half and a thyme sprig.
4.Seal the bags to the desired vacuum; for beef, 90% to 95% vacuum is desirable
5.Place steam rack into the pot, beef on the rack, add water to cover it
6.Press "Sous Vide"
7. Adjust time with 1.5hours, open the lid and take it out. 30% cooked
8.Pat the filets dry with paper towels and lightly season with salt and pepper
9.Pour olive oil and butter, add in beef, cook until brown
10.Place it on the cutting board, leave it for a minute, cut into pieces
Rated Voltage: 120V, 60Hz
Rated Power: 1000W
Pressure: 82.7 Kpa / 12 psi
Capacity: Maximum 6.3 Quart / 6L (Inner Pot)
Note:Never fill the inner pot over MAX level. When cooking rice, porridge or dried vegetable, do not fill the unit above the halfway point.
We Also Recommend
Rachael Ray Porcelain Enamel II Nonstick 9-1/2-Inch Egg Poacher Plus Covered Deep Skillet, Orange Gradient