HOW TO
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INSIDE THE PRESSURE COOKER:
Certain recipes suggest that you brown meat or sauté vegetables to ensure juices are retained
during cooking. It also provides nice coloring when meat or vegetables are cooked and ready to
serve.
To brown or sauté:
1.
Open and/or remove the lid depending on your preference.
2.
Select the BROWN RICE menu setting and press START to manually begin the
heating process.
3.
Put food into the Inner Pot (8) and cook to brown or sauté to desired consistency.
4.
When ready to start the pressurized cooking cycle: Press the CANCEL button to
cancel the browning/sautéing process.
5.
Close the lid and secure properly.
6.
Follow the instructions on cooking to your preference.
HOW TO USE THE
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FUNCTION:
Food can be prepared at an earlier time and kept warm inside the pressure cooker using the
Keep Warm function. It is not recommended to keep food warm for over 4-hours. Additional
time may cause a change in flavor, appearance and cause food to spoil.
1)
Prepare desired food and place into inner pot.
2)
Secure the lid onto the unit and turn it Counter-clockwise to lock it in place properly.
3)
It is recommended to set the Pressure Limiting Valve (3) to “Exhaust” at this time since you
are only keeping food warm and not pressurizing.
4)
Press the Keep Warm button. The indicator light will illuminate solid. It should not be
blinking.
5)
The pressure cooker will start maintaining a lower temperature to keep warm.
6)
To cancel, simply press the Cancel button until indicator light is no longer illuminated.
7)
Remove food and serve.
8)
Unplug power cord and allow to cool completely before dismantling and cleaning.
HOW TO COOK WITH
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FOODS:
Cooking frozen food inside a pressure cooker is quick and easy but has certain restrictions. Only
cook individual cuts of frozen meats that are up to 1 inch thick, the cooking time does not need to be
altered. Pressure will not be achieved until the internal temperature has reached a preset level. If the
recipe states the meat be cooked for 10 minutes after pressure has been achieved, it will still be the
same, but will take longer to come to the pressure point.
It is not recommended to pressure cook larger cuts of frozen meats such as a whole roast, a block of
frozen ground meat or a whole chicken. Larger cuts will require increased cooking times of up to one
third more, and the results may not be the same when compared to meats that were thawed (or at
least partially thawed) and browned before cooking.
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HOW TO USE THE PRESSURE COOKER FOR
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:
It is recommended to purchase a separate instructional book that is specific to Canning.
These books can be purchased at a local book store.
This pressure cooker can be used to do basic pressure canning and the water-bath method.
Low-Acidic fruits and vegetables and High-Acidic fruits and vegetables are recommended. It
is not recommended to can foods such as meat or seafood products in this unit. It is not
recommended to use this pressure cooker for canning at high or low altitudes.
Before using this unit for canning purposes, check with the UDSA for food preservation guidelines or
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Always use canning supplies specifically manufactured for canning purposes. It is
recommended to use mason jars that are 32-ounces or smaller. Do not stack jars on top of
each other. This pressure cooker can hold up to 3 x 32oz. jars OR 4 x 16oz. jars at a time.
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Always inspect your canning supplies to ensure proper function and safety. Avoid using jars
with chips, nicks, cracks or other imperfections in the glass, rims or lids.
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Wash jars thoroughly in hot water according to manufacturer’s instructions.
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Prepare food and fill mason jars and seal according to manufacturer’s instructions.
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Always make sure there is 1-inch of headspace in the jars.
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Use a thin utensil to release any trapped air between the food and the jar by pressing food
firmly to the sides to dislodge any air bubbles.
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Set jar lids onto the jar and screw on the outer rings until tight, then unscrew ¼ turn.
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Place jars into the inner pot.
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If desired, use clean dish towels to tuck around the jars to prevent them from touching each
other or the sides of the inner pot.
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Fill inner pot with 6-cups of water. (Certain canning recipes may require a different amount of
water.)
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Secure the lid onto the pressure cooker, turn it Counter-clockwise to lock it in place properly.
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Make sure the Pressure Limiting Valve (3) is set to the “Airtight” position.
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Plug the power cord into a 110-120V power outlet.
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Follow canning recipe for the type of food you are canning and program the “Pressure Cooking
Time” for the specified time frame for the size of jars and type of food recipe you are using.
(EX: If you set the cook time to 30-minutes, the LED screen will display
00
30
)
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Press Start.
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The pressure cooker will begin to operate.
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When pressurization has been achieved, the LED screen will display
P0
30
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When the unit has reached optimum pressure, it will begin to pressure-seal the mason jars.
The programmed time will begin to count down until it reaches zero.
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When time has expired, the pressure cooker will beep 3-times and automatically go to Keep
Warm.
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The Keep Warm indicator light will begin to flash/flicker. This indicates the Pressure Cooker is
proceeding to Naturally Release the pressure.
(See Notes & Tips #5)
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Open lid once pressure has completely released which is indicated by the Keep Warm indicator
light staying illuminated.
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Carefully remove jars using special canning utensils or tools.
CAUTION
: Jars are hot!
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Set jars on a towel or cooling rack and allow to cool completely in a draft-free location.
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Follow recipe instructions on cooling and storage.
NOTES & TIPS #6:
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During Browning/Sautéing, the pressure cooker will automatically set itself to Keep
Warm when it reaches a high temperature. (Approximately 5-minutes). If you are
browning/sautéing a large quantity of food, you may need to allow the unit to cool
slightly for 1-2 minutes before pressing START again. It is possible that the internal
sensor will prevent any other buttons from activating to avoid over-heating.
NOTES & TIPS #7:
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While the jars are cooling, a small “click” sound will come from the lids to indicate the
lids are sealing properly.
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After approximately one hour, check to be sure the flat lids have obtained a good seal by
pressing down with your thumb; the lid should remain stiff with no movement.
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If you have not achieved a good seal within 2 hours, the canning did not work properly
and the ingredients will need to be refrigerated and used within 3 days or frozen in a
freezer container.
