Using Your Pressure Cooker
(cont.)
Cooking Pot Markings
Inside the removable cooking pot are two sets of markings. One side is
marked "2/3 MAX PRESSURE COOK", which indicates the maximum fill
line when cooking any food, other than rice in the pressure cooker. The
other marking is "RICE CUP" and is used when cooking rice. When pressure
cooking rice, never fill the pressure cooker with water past the 5-cup
marking.
WARNING:
To avoid a serious burn injury when cooking foods other than
rice, never exceed the "2/3 MAX PRESSURE COOK" mark of combined
volume of liquids and solids.
Preparing White Rice
When measuring rice, ONLY USE THE RICE MEASURE CUP PROVIDED; DO
NOT USE A STANDARD MEASURING CUP. Use the Rice Measure Cup, along
with the pot markings to make perfect rice every time. For example, when
making 5 cups rice, use 5 rice cup measures of rice and fill with water to the
"5" mark. As a general rule, when cooking 2 cups (or less) of uncooked rice,
use 1 tablespoon of butter or oil. For measurements greater than 2 cups, use
2 tablespoons of butter or oil. This will prevent foaming during the cooking
process.
Helpful Hints
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Read this manual thoroughly and follow all recommendations.
Be familiar with the recipe and have all ingredients ready before you begin.
Be sure the Lid is secured properly before beginning (See Using your
Pressure Cooker).
You may wish to brown some meats before cooking with other ingredients.
The TIMER must be turned on to activate the cooking process but it will
not countdown since it is activated by pressure. Turn the Timer Dial to any
time to activate the heating elements. Do not use the pressure cooker Lid.
Always brown meats uncovered. Add a small amount of oil and brown
meat. Do not use the pressure cooker without the lid for more than 30
minutes.
Cut foods into uniform-size pieces to promote even cooking. In recipes that
call for various ingredients, cut those that cook more quickly into larger
pieces and those that cook more slowly into smaller pieces.
Many different cooking liquids can be used in a pressure cooker: wine, beer,
bouillon, fruit juices, water and more.
After becoming familiar with your pressure cooker, you can convert
conventional recipes for pressure cooking. In general, reduce cooking times
by two thirds. The amount of liquid used may also have to be adjusted
because there is very little evaporation from the pressure cooker. Reduce
the amount of liquid so there is only about 1/2 cup more than desired in the
finished product. Remember, however, there must always be some liquid in
the pressure cooker to form the necessary steam. Try this formula: 1 cup of
liquid for the first 15 minutes of pressure cooking then 1/3 cup of liquid for
each subsequent 15 minutes.
Since flavors are more concentrated, reduce amounts of herbs and
seasonings when converting conventional recipes. Fresh herbs are better
for pressure cooking than dried herbs.
Generally speaking, pressure cookers cook foods in about 1/3 the time of
conventional cooking methods.
Increase cooking times by about ten percent when cooking in high
altitudes over 3,500 feet.
When you are using frozen meats in your recipes, the cooking time does
not need to be altered. Pressure will not be achieved until the internal
temperature in the pot is 40 degrees higher than the boiling point of water.
The cooking time will not begin until pressure is achieved; it will just take
longer to come to pressure.
Always check to make sure your Sealing Gasket, Red Pressure Indicator,
Pressure Release Device, and Vent Pipe are clean and in good working
order.
Adding Time
You can add cooking time by simply turning the Timer Dial to the desired
time.
Keep Warm
When pressure cooking is complete, the pressure cooker will automatically
switch to KEEP WARM and stay in this mode until the cooker is unplugged.
The Green WARM Indicator Light and Red COOK Indicator Light will cycle on
and off alternatively during the KEEP WARM mode. To cancel KEEP WARM
mode unplug the pressure cooker.
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