Bravetti PC104 manual Starting to Cook, Timing, Releasing Pressure & Removing the LID

STARTING TO COOK

To begin cooking, set the Pressure Selector on “I” low, “II” Medium or “III” High. Bring the cooker up to pressure at high heat.

TIMING

Timing for most recipes begins after the desired pressure is reached. However, some recipes indicate that timing starts immediately upon closure of lid. If this is the case, do not wait for the red pressure indicator dot to appear before timing.

Be aware that it can take the pressure cooker up to 15 minutes to achieve full pressure if it is full and the contents are cold. If practical, some ingredients (water, stock, etc.), can be pre-heated before adding them to the pressure cooker.

WHEN THE PRESSURE SELECTOR IS SET AT “0” - No pressure - the pot will act as a normal stockpot, without any pressure and may be used with the tempered glass cover.

RELEASING PRESSURE & REMOVING THE LID

NEVER FORCE THE LID OPEN.

NEVER OPEN THE LID TOWARDS YOUR FACE. NEVER OPEN THE PRESSURE COOKER ABRUPTLY. NEVER OPEN THE PRESSURE COOKER WITH THE LID TOWARDS YOU.

After the cooking time ends, you can use either the quick-release method, the natural steaming-off method or the combination method to release the pressure from the pressure cooker. See cooking chart on page 3 for the recommended pressure release method for the type of food that you are preparing. Once the pressure is fully released, you may then remove the lid. For safety reasons, the lid will not open if there is any pressure whatsoever in the pot. Never force the lid open.

To open the lid after all of the pressure is released, unlock the lid by pulling the handle and lifting the lid up.

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All American Pot Roast

3-4 lb. Round Roast

2 Tbs. vegetable oil

½cup good red wine 1 clove garlic, minced

1 medium onion, coarsely chopped

1 Tbs. Worcestershire sauce

1 Tbs. ketchup

1 Tbs. Better Than Bouillon beef bouillon base

1 tsp. salt

1 tsp. coarse ground black pepper

1 tsp. celery salt hot water

½lb. Baby carrots

10 small red potatoes

1 lb. Whole medium mushrooms

3 stalks celery, cut into 1” pieces

1 Tbs. cornstarch

1 cup cold water

Heat oil in 8 qt. pot to medium-low. Using long tongs, carefully brown roast about 1 minute on each side and end. Remove roast and set aside. Add wine and scrape bottom with spatula. Add onion and garlic, simmer 1 minute. Add next the next 6 ingredients; stir. Place roast back in pan and just cover with hot water. Put on lid, bring to highest pressure (III) and cook 50 minutes. Release pressure, remove lid and add vegetables. Replace lid and bring to medium pressure (II), reduce heat and cook 15 minutes. Release pressure slowly, remove lid and stir gently. Bring to a gentle boil. In a small bowl or cup mix cornstarch and water together, pour into liquid around roast. Reduce heat and simmer slowly until gravy thickens.

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