Multicooker overheats food; bottom layer burns while top remains undercooked.

Safety first: Use caution when opening the lid; hot steam can escape.

• Adjust cooking method: For thick sauces, use lower temperature settings and stir frequently, especially during sauté or browning.
• Deglaze the pot: After browning, add a small amount of liquid and scrape up browned bits to prevent burning during pressure cooking.
• Check for hot spots: Inspect the inner pot for uneven discoloration or damage to the nonstick coating; replace if badly worn.

If burning occurs even with adequate liquid and gentle settings, the temperature sensor or control board may be overdriving the heater and should be checked by a technician.