Trouble Shooting, Great Northern Bean Soup

TROUBLE SHOOTING

Cooker Cannot be Closed

•You have tried to put the lid on with the contents already boiling.

•The seal may be too dry and needs to be oiled slightly.

The Pressure Selector Does Not Rise

•Check the time that you started heating the pot. If the pot is full and the contents are cold, it can take up to 20 minutes to come to full pressure.

•Check to see that the pressure selector is not at “0”.

If the above two points are not the cause of the problem, stop cooking immediately. Cool the pressure cooker down completely before opening and check the following:

•There may not be enough liquid in the pressure cooker. You will need at least 1 1/2 cups of liquid in order to reach full pressure. Add the

recommended amount of liquid.

•The unit may have been overfilled and there is not sufficient room for the air to circulate and create pressure. Remove some of the ingredients that you are cooking.

•The pressure cooker is not closed properly. Repeat the closing operation. Check to see if the seal is dirty or damaged. Remove and clean the seal. Be sure to oil it after washing. Replace the seal with a new one if necessary.

•The automatic valve is dirty or blocked. Dismantle the valve, clean and reassemble it following the maintenance instructions.

•The o-ring of the valve nut is damaged and should be replaced.

•The safety valve is not working and should be replaced.

Small Amount of Steam Escaping From the Automatic Valve

•This is not a problem because the pressure indicator is relieving any excess pressure. Water droplets may also appear.

Constant Amount of Steam Escaping From the Automatic Valve

•The heat is too high. Turn down the heat.

•The automatic valve is dirty. Follow the cleaning instructions .

•The safety valve is not working and should be replaced.

Great Northern Bean Soup

16 oz. dried great northern beans

10 cups water

2 Tbs. Oil

8 oz. ham cubes

7 cups water

1 small onion, chopped fine

1 cup celery ribs and leaves, sliced

1 cup carrots, chopped

2 bay leaves

1 tsp. Coarse ground black pepper

2 tsp. Kosher salt

3 dashes Tabasco

1 cup instant mashed potato flakes

Place dried beans and 10 cups water into 8 qt. pressure pan. Cover with pressure lid, bring to maximum pressure (III) for 3 minutes. Remove from heat and allow to sit for 1 hour. Remove lid; drain and rinse beans.

Dry the pan completely and heat oil over medium heat. Add ham cubes and brown lightly for about 1 minute. Add the water and scrape the bottom of the pan with a spatula to loosen any ham bits. Add the rinsed beans and the remaining ingredients, except for potato flakes, replace lid and cook under medium pressure (II) for 30 minutes. Release pressure slowly and remove lid. Check to make sure that the beans are tender; if not, replace lid and cook under medium pressure (II) another 10 minutes. When beans are tender, stir in the potato flakes. Cover with glass lid and allow to cook on low 5 minutes. If a thicker soup is desired, use ½ cup more potato flakes.

Hint: Always rinse beans and discard water after soaking, this will reduce the gas-inducing properties of the beans. Otherwise, add a product called Beano to the recipe.

PC104 specifications

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