BROWNING / SEALING:
Before cooking meat in the Juno pressure cooker, it is important that the meat is sealed / browned first. This means that the meat must be lightly cooked in a frying pan or pot with a little oil before starting the pressure cooking process (make sure the meat is only slightly browned on the outside and still raw on the inside). Sealing or browning your meat in this way helps to retain its flavour and moisture.
Use:
•Remove the cooking pot, add ingredients (ensure meat is browned beforehand) and water, never fill the cooking pot to more than 4/5 of its capacity.
•Insert the cooking pot into the appliance ensuring the external surface of the cooking pot is dry and clean.
•Turn the cooking pot slightly once inside the appliance to ensure even contact with the cooking plate.
•Then secure the lid to the appliance and seal it as follows:
a.Check that the sealing ring is correctly in place on the lid.
b.Place the lid on the appliance in the “open” position, then turn the lid
•Once the lid is closed securely use the “selection dial” to choose the appropriate food type you are cooking.
•Once the food type you wish to cook has the arrow next to it push in the “selection dial” in order for the pressure cooker to begin cooking.
•The pressure cooker will take a few minutes to build up pressure, once the required pressure is reached the time will begin to count down. The cooking time is indicated with a
“P” followed by the remaining cooking time i.e. “P:15” for chicken.
•The cooking time is adjustable in increments of 1 min between 3 – 60 minutes, depending on the function selected.
Preset: | Preset cooking time: | Adjustable: |
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| Min | Max |
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Rice | 8 mins | 5 mins | 16 mins |
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Porridge | 15 mins | 10 mins | 45 mins |
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Soup | 25 mins | 10 mins | 40 mins |
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Meat | 20 mins | 10 mins | 30 mins |
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Fish | 5 mins | 3 mins | 15 mins |
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Stewing Meat* | 40 mins | 20 mins | 60 mins |
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Chicken | 15 mins | 12 mins | 30 mins |
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Cake | 18 mins | 5 mins | 33 mins |
*tendon, oxtail, and other tough cuts of meat
