IFU Nutricook SEB TEFAL_9L 4135696:4135696 4/01/10 14:59 Page 70

Golden rules for Pressure Cooking with NutriCook

(for UK consumers 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 li- quid. Note: This is only a general guide. Certain foods, such as rice, pulses, steamed puddings and Christmas puddings may require extra water .

•When steaming foods in the basket use a minimum of 750 ml (1¼ pint) water in the EN • cooker.Always use a liquid that gives off steam when boiled e.g. water stock, 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- roughly 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 en- sure 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.

•Never cook dumplings with the lid tightly closed, as they could rise up and block the safety 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 they could block the safety devices. Do not use plastic lids as they prevent steam from 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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