How can I achieve the equivalent of "Slow Cook High" setting on my multicooker?
Looking at the table you've added, your "Low" is not far off a slow-cooker on high. It's just short of boiling but bubbles a bit from the hottest parts. You appear to be able to override the temperature upwards a little anyway.  Slow cookers are based on power input rather than temperature control and expect the ambient temperature to be that of a typical room.  I pointed my IR  thermometer at mine after a few hours of cooking; the outside of the crockpot a few minutes after I removed it from the outer unit was at around 90&deg;C.  Unfortunately this was just out of curiosity and I didn't keep notes.

What's still not clear is where that temperature is measured -- if it's the temperature of the air surrounding an inner pot, the food will take a very long time to reach that temperature.  In that case you should probably start at a higher temperature for a little while.  The recipe book for your cooker may have more details.