to be honest, i normally just use the various "preset buttons" for cooking... i've cooked meat, whole chicken, tendon, cake, congee, rice, herbal soup, you name it and it all worked out and never has failed me with anything raw or too cooked...
i did try to cook tendon (i was afraid that it would not be soft enough after the first go) on the "tendon button" but doing it TWICE (another cycle after the first one was finished) and it turned out to be way too soft at the end...
the most important thing is to make sure the vent is not blocked and can move freely (and washed properly after each use) and the pressure dial on the lid is set to "closed" (middle of the dial of 3, the other two on the side mean "release air")
the timer function is shown on the top left "green light" below... just press that button again and again until it reaches your desired hours (b4 the cooking starts)... just say if you want the rice to start cooking in 3 hrs time... just press the button three times for 3 hours to show on the display (as below)
then press the "rice/ cake button"...
the rice should start cooking in 3 hrs time... i rarely use the "free menu" and the "pressure holding timer" button, but this (below) gives a good guide how logn you should "hold the pressure for" for diff types of food...
so for selecting a specific "pressure holding time", just press the "pressure holding timer button"... the time is shown on the display in minutes... eg 10 minutes is set below
then just press the "free menu button"... when the pressure is reached, the display will show "P10"... the pressure will hold for 10 minutes and the display will count down every minute - "P09", "P08" etc... when it is done it will "beeeeeep" and show "000"
and keep warm sign will light up... done!
then it is just a matter of waiting for the steam to cool or carefully releasing the steam through the pressure dial on the lid - a wet towel to cover the vent and releasing as slow as possible is the way to go...
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