Start-Up Guide
The secret to the Emeril Lagasse Pressure AirFryer Plus is its dual-lid design.
Use the Pressure Lid to cook under pressure, locking in juices and avor. Switch to
the Air Frying Lid, which creates a whirlwind of superheated air, for a crispy, crunchy nish.
The airtight lid traps superheated steam inside.
The hyperpressurized environment forces liquid
and moisture into your food, locking in intense avor
and nutrients. Cook up to 70% faster. Only use
when Pressure Cooking.
NOTE: Use a glass lid to prevent splatter and keep an even
temperature when using the Sous Vide, Steam, Slow
Cook, and Yogurt functions.
Step 1: Place the Unit on a clean,
at surface. Attach the Condensation
Collector to the side of the Unit.
Step 2: Move the Release Switch
to the Open position.
Step 3: Rotate the Pressure Lid clockwise
and remove the Pressure Lid.
Step 4: Place the Inner Pot in the Unit. Pour
2 cups of water into the Inner Pot. Place the
Pressure Lid on the Unit and align the Lid
Position Mark with the Open Mark.
Step 5: Turn the Pressure Lid
counterclockwise and align the Lid
Position Mark with the Closed Mark.
The Release Switch will move to the
Closed position. Select the Stew setting.
Step 6: When the cooking cycle is
complete, slide the Release Switch
to the Open Position. While pressure
is released, the Pressure Release Valve
will show a slight incline.
The Air Frying Lid has a heating element and turbo fan that
create a whirlwind of superheated air. Use to caramelize,
crisp, and brown food. Only use when Air Frying.
WHY 2 LIDS?
PRESSURE COOKER TEST RUN CONDUCTED WITH WATER ONLY
PRESSURE LID AIR FRYING LID
Note the slight Incline
