Using Your Pressure Express continued
WARNING: Do not touch hot surfaces, use oven mitts to remove the
lid and or removable cooking bowl. Lift and remove the lid carefully and away from yourself to avoid scalding from escaping steam.
14.Wait until the Pressure Express has cooled before cleaning. Follow the cleaning and storage instructions on page 22.
WARNING: When cooking under pressure, the safety locking lid can not be opened. Do not try to force the lid open.
WARNING: After pressure cooking, allow several minutes before releasing pressure and removing the lid to make sure that hot liquid inside will not boil over.
WARNING: Use caution when opening the safety locking lid. Steam escapes as soon as the lid is opened. Never place your face or hands over the Pressure Express when removing the lid. Always use oven mitts when handling the removable cooking bowl.
The Control Dial
The control dial has 6 settings as well as a ‘Sauté’ setting, to sauté vegetables and seal meat before cooking.
The cooking table provides a summary of the main recipes and the setting to be used.
Setting | Recipes | Approx. |
|
| Cooking |
|
| Time* |
|
| (see Note) |
|
|
|
1 | Porridge | 7 min |
|
|
|
2 | White Rice, Rice | 10 min |
| Pudding |
|
|
|
|
3 | Brown Rice, | 15 min |
| Casseroles and |
|
| Curries |
|
|
|
|
4 | Meat Cuts | 20 min |
| (Various)^ |
|
|
|
|
5 | Soup | 24 min |
|
|
|
6 | Legumes (e.g. | 28 min |
| chickpeas, dried |
|
| beans), Corned |
|
| Beef (Silverside), |
|
| Chicken Stock |
|
|
|
|
Sauté | Vegetables, | Reset dial to |
| simmer sauces | Sauté if more |
| and seal meat | time required |
|
|
|
*The time above is only an indication and does not include the time it takes for the pressure cooker to reach full pressure.Timer will not start until the cooker is pressurised.
^For a Rare to Medium Rare finish for 1kg size cuts. Use settings 5 or 6 for a more cooked finish. Use setting 6 for Corned Beef or Chicken Stock.
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