Euro-Pro PC104 manual Using for the First Time, Cooking Time Chart

USING FOR THE FIRST TIME

Please read these instructions carefully before using the

cookware for the first time.

•Before first use, wash the pressure cooker and lightly oil the seal ring.

•Put at least 1 1/2 cups of water/liquid in the pot with the food. Never fill the pot more than two-thirds full.

•Lock the lid.

•Turn pressure selector to the desired pressure: (I) Low, (II) Medium, (III) High. See cooking chart on page 3 for guidance.

•Turn the heat source to high until the pressure reaches the desired setting. Once the cooker has reached its intended pressure, a red dot will appear in the pressure indicator window. As pressure builds up, it is normal for a small amount of steam to be released from around the edges of the cooker and handles. Also at this time, you may hear a hissing sound. This is normal. Reduce the heat to the minimum required to maintain pressure.

•Set a timer for precise timing. See cooking chart on page 3 as a guide.

•When the cooking time is complete, release the pressure by using either of the methods described on page 6 in this manual.

•Slowly and carefully turn the pressure selector dial “in steps” to the “Open” position (0) and unlock the lid by pulling the handle and lifting the lid up. Open the lid away from you.

•NEVER USE FORCE TO OPEN THE COOKER. NEVER OPEN THE LID TOWARDS YOUR FACE.

•After use, wash, rinse and dry all parts. Lightly oil the seal. Store the lid upside down on the pot.

•All components of the pressure cooker set are dishwasher safe EXCEPT the pressure cooker lid.

COOKING TIME CHART

Use the cooking times on this chart as guidelines. Actual times will vary depending upon the amount of ingredients in the cooker and your individual preferences. Start timing when desired pressure is reached.

FOOD		PRESSURE	COOKING TIME	RELEASE	STANDING TIME
		SELECTOR	(Min)	METHOD	(Min)
VEGETABLES - Add 1 1/2 cups water, use Steamer Basket on Steamer Support and time precisely
Artichokes	M edium	III	6	Q uic k	-
Asparagus	M edium stems	II	1 1/ 2	Quick	-
Beans (green)	Whole	I	2	Quick	-
Broccoli (florets)	Stems cut to 1"	I	2	Quick	-
Cabbage (1/2)	Cut into quarters	I	6	C o mbinatio n	4
Carrots	2" pieces	II	4	Quick	-
	1/4" slices	II	2	Quick	-
Cauliflower	Florets	I	3	Quick	-
Corn	On cob	I	6	Quick	-
Potato	large,	III	8	C o mbinatio n	5
	quartered
Potato, sweet	Halved	III	10	C o mbinatio n	3
	lengthwise
M EAT, POULTRY AND FISH - When adapting standard recipes,use 1/2 amount of water used with conventional cooking
Beef	Stews	III	16- 20	N atural	10-20
	Roasts	III	40- 50	N atural	10-20
	Whole	II	18- 25	N atural	10-20
Chicken	Parts	II	8- 15	Quick	-
	Boneless	II	5- 7	Quick	-
Pork	Roasts	III	15- 25	N atural	-
	Boneless	II	7- 10	Quick	-
Shellfish	M ussels/Clams	I	3- 6	Quick	-
	Shrimps/Prawns	I	2- 8	Quick	-
Fish	1" Steaks	I	5- 8	Quick	-
	RICE - Always add at least one tablespoon of oil or butter to reduce foam
White - use 1/3 to 1/2 less water than				C o mbinatio n	7
in normal recipe		III	3
Brown - use 1/4 to 1/2				C o mbinatio n
less than in normal recipe		III	15		10
Risotto		III	5	Quick	-
	DRIED BEANS - No pre-soaking required - use 6 cups of water for each two cups of beans - add at
	least one tablespoon of oil or butter. Quick release under cold water only.
Split peas or other small beans		I	14- 18	Quick	-
Navy beans or other				C o mbinatio n	3
medium bean		I	30- 32
Kidney beans or other				C o mbinatio n	5
large bean		I	35- 40

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