Golden rules when pressure cooking(for UK Consumers)For 6 Litre models only.

•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 liquid. 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.

•Always use a liquid that gives off steam when boiled e.g. water stock, wine, beer, cider. Never use oil or fat. All pressure cooking requires some liquid.

•Whatever the size of pressure cooker, the maximum filling level when all the ingredients 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 thoroughly and cook in fresh water. Never eat uncooked beans or peas. Soaking is not necessary 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.

•For steamed suet puddings, sponge puddings or Christmas puddings, a short pre- steaming time is best to enable the raising agent to activate and prevent a heavy, close texture. 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-steaming is done with the operating valve in the steam release position on a low heat for the required time. Then turn the operating valve

to either or , and increase the heat to bring to full pressure. Lower the heat and pressure cook for the required time.

•Pressure operates at 50kPa (7 psi / 7lbs pressure) and pressure at 80kPa (12 psi / 12lbs pressure).

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