TSCDIST_PressureCooker manual 7/20/07 11:29 AM Page 13
Helpful Hints
•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.
•You may wish to brown some meats before cooking with
other ingredients. To do so, select any cooking function and preheat pressure cooker without lid. Add oil and brown meat. Do not cover when browning.
•Cut foods into
•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.
•If you wish to cook food for less time than the
•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 gasket and float valve are clean and in good working order.
Helpful Hints (cont.)
•Remember if you are not using the basket while pressure cooking the liquid will flavor what you are cooking. Try using fresh herbs or aromatic vegetables like onions or garlic, wine or stock. The flavor transference will be wonderful.
•Do not attempt to boil pasta with pressure lid on; the foam can clog the pressure valve.
•When cooking under pressure, never fill above teh fill line of PC markings. If you are making soup and you are at the fill line, do not release pressure manually because hot liquid could spurt out.
•Never attempt to open lid while under pressure!!! Always open pressure cooker with the lid facing away from you.
•When releasing steam manually, evaporation of some liquid may occur (i.e. when making rice or risotto). This is normal, but caution must be used to prevent injury.
Care & Cleaning
1Allow pressure cooker to cool completely before cleaning. Unplug the power cord from the outlet and then from the pressure cooker.
2Wash the pressure cooker removable pot, sealing gasket and lids by hand with warm, soapy water. Dry all parts thoroughly. (See Figure 1 for removing and installing sealing gasket).
3If necessary, wipe the power cord clean with a damp cloth. Dry thoroughly. Never immerse the power cord or plug.
4Replace sealing gasket securely in lid. After each use, check gasket for any tears and make sure the pressure regulator dial and valve are in good working order. Also remove the
You must ensure that this is cleaned after each use. It is important to check the steam vent thoroughly and use a narrow utensil, if necessary, to poke through the steam vent and ensure that it is clear and that no food particles adhere to the walls, thus blocking the steam from being able to be freely released.
5Do not store pressure cooker with lid locked in place. If you store the lid locked onto the pressure cooker it will reduce the life of the gasket since it will stay compressed during
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