Food is consistently overcooked or burns on the bottom while the top remains undercooked.

Safety first: Use heat-resistant utensils to avoid burns when stirring hot food.

• Stir and deglaze: After sautéing, always add liquid and scrape the bottom to remove browned bits before starting a pressure or slow cook program.
• Use enough liquid: Follow OBH Nordica guidelines for minimum liquid volume to prevent scorching.
• Inspect inner pot coating: If the non-stick coating is heavily scratched or worn, food will stick and burn more easily. Replace the inner pot if damaged.
• Layer ingredients: Place dense ingredients (meat, root vegetables) at the bottom and lighter items on top to improve heat distribution.
• Test with water: Run a boil test to ensure the heating plate is not creating extreme hot spots due to deformation.