Morphy Richards MC48815 manual Using the steaming tray, Release steam and reduce pressure E

48815 rev3_x 21/06/2010 10:11 Page 8

release steam and reduce pressure E.

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During the heat cycle, steam will escape from the vent. This is normal, and self controlling.

WARNING: you must keep your face well away from the valve when releasing excess pressure, and only do this when you are wearing protective oven gloves. It is not recommended to release steam manually with recipes containing lots of liquid, such as soups and stews.

Pressure is completely reduced when the Steam Release Dial is in the ‘VENT’ position E,

and you no longer hear steam escaping from the valve, and the lid opens freely with no force. Only then is it safe to remove the Rapid Cook lid and serve the food. Remove lid by grasping the handle and twisting the lid anti-clockwise. As a safety feature, the lid will not open unless all pressure is reduced. DO NOT force the lid open if it does not open freely, this means the unit is still under pressure.

Using the steaming tray

•If using the trivet and tray Ú to steam vegetables, use the appropriate amount of water. The tray needs to stand on the trivet to keep the vegetables above the base

and out of the boiling water.

Note: When using the tray, the amount of vegetables that can be cooked is limited to the trays capacity. See the amounts in the recipes for quantities.

HELPFUL HINTS

•Read this manual thoroughly and follow all recommendations.

•Be familiar with the recipe and have all ingredients ready before you begin.

•Be sure the lid is secured properly before beginning.

•You may wish to brown some meats before cooking with other ingredients. To do so, select browning function and preheat for 5 minutes without lid. Add oil to brown meat. Do not cover when browning.

•Cut foods into uniform-size pieces to promote even cooking. In recipes that call for various ingredients, cut those that cook more quickly into larger pieces and those that cook more slowly into smaller pieces.

•Many different cooking liquids can be used in a pressure cooker: wine, beer, bouillon, fruit juices, water and more.

•After becoming familiar with your Rapid Cook, you can convert conventional recipes for pressure cooking. In general, reduce cooking times by two-thirds. The amount of liquid used may also have to be adjusted because there is very little evaporation from the pressure cooker. Reduce the amount of liquid so there is only about ½ cup more than desired in the finished product. Remember, however, there must always be some liquid in the pressure cooker to form the necessary steam. Try this formula: 1 cup of liquid for the first 15 minutes of pressure cooking then 1/3

cup of liquid for each subsequent 15 minutes.

•Since flavours are more concentrated, reduce amounts of herbs and seasonings when converting conventional recipes. Fresh herbs are better for pressure cooking than dried herbs.

•Generally speaking, pressure cookers cook foods in about 1/3 the time of conventional cooking methods.

•Increase cooking times by about ten percent when cooking in high altitudes over 3,500 feet.

•If you wish to cook food for less time than the pre- programmed amount, watch the timer and press Cancel when desired cooking time has elapsed.

•Pressure will not be achieved until the internal temperature in the pot is 40 degrees higher than the boiling point of water. The cooking time will not begin until pressure is achieved.

•Always check to make sure your gasket and float valve are clean and in good working order.

•We have included recipes using the maximum level. Use this as a guide when creating or adapting your own recipes. Do not fill above the 3/5 max level.

•If food needs more cooking select the 10 minutes cooking cycle and press start.

•Do not cook on the browning function if using the steaming tray and trivet.

Note: Raw meat is perishable food, which should not be left at room temperature for more than 2 hours. We advise to not use the delay timer when cooking recipes that include meat products.

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