Mine is kind of bitchy, when searing meat first it always tends to set off the burn alarm or whatever halfway through the pressure cook part. Apparently leaving the fond at the bottom to be released during the rest of the cooking isn’t possible.
BURN gets triggered when the sensor sees the pot temperature ramp over boiling temp faster than pressure would allow. It’s caused by the bottom of the pot being too dense, there being a lack of water in the pot, or a loose lid seal.
In your case, it’s probably the fond letting it overheat. Have a plate next to it. When the meat is seared, pull the meat out and deglaze the bottom of the pot with water or wine and a wooden spatula. return the meat into the juices and continue with your recipe.
Mine is kind of bitchy, when searing meat first it always tends to set off the burn alarm or whatever halfway through the pressure cook part. Apparently leaving the fond at the bottom to be released during the rest of the cooking isn’t possible.
BURN gets triggered when the sensor sees the pot temperature ramp over boiling temp faster than pressure would allow. It’s caused by the bottom of the pot being too dense, there being a lack of water in the pot, or a loose lid seal.
In your case, it’s probably the fond letting it overheat. Have a plate next to it. When the meat is seared, pull the meat out and deglaze the bottom of the pot with water or wine and a wooden spatula. return the meat into the juices and continue with your recipe.