Tefal P2504042 manual Golden rules when pressure cooking for UK Consumers

Golden rules when pressure cooking (for UK Consumers)

•The minimum quantity of liquid required for normal cooking is 250 ml (½ pint) for the first ¼ hour cooking. For each additional ¼ hour, or part of ¼ hour, add a further 150 ml (¼ pint) of liquid. For example, 45 minutes cooking requires 600 ml (1 pint) of li- quid. Note: This is only a general guide. Certain foods, such as rice, pulses, steamed puddings and Christmas puddings may require extra water (see text below).

•When steaming foods in the basket use a minimum of 750 ml (1¼ pint) water in the cooker.

•Alwaysusealiquidthatgivesoffsteamwhenboilede.g. waterstock,wine,beer,cider, or milk. Never use oil or fat. All pressure cooking requires some liquid.

•Whatever the size of pressure cooker, the maximum filling level when all the ingre- dients and liquid have been added are:

Solid foods e.g. vegetables, meat joints: no more than two-thirds full

Liquids and cereals e.g. soups, stews, rice, cereal and pasta: no more than half full

Pulses e.g. dried beans and dried peas: no more than one-third full

•When cooking pulses they swell up and tend to froth up. Use 1.2 litres (2 pints) water for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried beans, must be soaked in boiling water for 1 hour before cooking. Drain, rinse tho- roughlyandcookinfreshwater. Nevereatuncookedbeansorpeas. Soakingisnotne- cessary for red lentils. The high temperatures achieved in the pressure cooker ensure that any natural toxins in the pulses are destroyed. Canned beans and pulses can simply be drained and rinsed before adding to the pressure cooker.

•Forsteamedsuetpuddings,spongepuddingsorChristmaspuddings,ashortpre-stea- mingtimeisbesttoenabletheraisingagenttoactivateandpreventaheavy,closetex- ture. Extra liquid is required so use a minimum of 1½ pint/900 ml of boiling water for a combined steaming and cooking time of up to 1 hour. For each additional ¼ hour of cooking, or part of ¼ hour, add a further ¼ pint/150 ml of boiling water. Pre-stea- ming is done with the operating valve in the steam release position on a low heat for therequiredtime. Thenturntheoperatingvalvetoeither1or2,andincreasetheheat to bring to full pressure. Lower the heat and pressure cook for the required time. Pres- sure 1 operates at 7 lb (7 psi) and pressure 2 at 12 lb (12 psi)

•Nevercookdumplingswiththelidtightlyclosed,astheycouldriseupandblockthesa- fety devices. Cook the stew and at the end of cooking, release the steam and cook gently for about 10 - 15 minutes without the lid on.

•Pressure cooking times vary according to the size of individual pieces or thickness of the food, not the weight.

•To prevent discolouration of the interior, caused by mineral deposits in hard water areas, add a tablespoon of lemon juice or vinegar.

•Cooking containers must withstand temperatures of 130°C (250°F). Any covering on containers, e.g. foil, greaseproof paper or cling film, must be securely tied otherwise theycouldblockthesafetydevices. Donotuseplasticlidsastheypreventsteamfrom being in contact with the food. Also, they could distort and come off during cooking which could block the safety outlets.

•Accurate timing is essential when pressure cooking to prevent overcooking, especially with vegetables, fruit and fish.

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