1, before choosing the fast stew or slow stew function, be sure to first understand the nature of the ingredients, and choose the appropriate gear to stew ingredients.

General white meat such as chicken, duck, fish can use the fast stew function.

2, cattle, sheep and other red meat ingredients are best to use the slow cooking function to stew, so as to ensure that the ingredients have a relatively soft texture, so that the food out of the nutrient-rich, more suitable for the elderly, children and poor digestive function of people to eat.

3, pig bones, beef bones and other soup ingredients must use the slow cooker function, because such ingredients if there is not enough cooking time to heat, it is difficult to let the ingredients in the nutrients to play out.

4, any food can be in order to get a good taste and appropriate to extend the stewing time, but pay attention to the pot of water must be maintained in the pot volume of more than 50%, which is important to avoid dry burning conditions.