Wolf BPCR0075 manual Using Your Pressure Cooker

Using Your Pressure Cooker

1.Gather all ingredients and be familiar with your recipe. Pour required amount of liquid into pressure cooker, then add food. Use the cooking rack, if desired.

Never load cooker above the maximum ingredient level line. Foods that expand while cooking (i.e. legumes) should never go above the halfway level.

2.Make sure gasket is securely positioned in the inner lid. Always examine the gasket before installing and before each use. Make sure it is in good working order and free of any tears.

3.Secure cover on pressure cooker by first lining up the arrows printed on the lid and the cooker. Then twist the lid clockwise to secure in place (cover handles should be directly above the body handles).

4.Plug power cord into unit first and then into a 120-volt 60 Hz AC only outlet.

5.Set the pressure regulator to 10 or 15 PSI by lining up the circle with I for 10 or II for 15. (Most recipes call for 15 PSI, or 15 pounds of pressure.) Turning the regulator to the right increases PSI, and turning to the left decreases PSI.

Make sure pressure release valve is in the up position.

6.Set temperature dial to desired setting. Heat the pressure cooker until the pressure indicator pops up, indicating high pressure has been achieved. Adjust heat as indicated in your recipe to maintain pressure. Cooking time begins at this point.

6.Set a kitchen timer and cook for the length of time specified in recipe. Then reduce pressure as specified. When recipe states "let pressure drop on its own," turn temperature dial to OFF and unplug the cooker. When recipe states "reduce pressure at once" or “reduce pressure manually”, flip the pressure release valve to release steam and reduce pressure.

7.Pressure is completely reduced when the pressure indicator has dropped. Only then is it safe to remove pressure cooker lid and serve food. Remove lid by pressing green lid-release button and twisting lid counter-clockwise. As a safety feature, the lid-release button will not engage unless all pressure is reduced.

Additional Safety Tips

•Always keep hands and face away from steam release valve when reducing pressure.

•Use extreme caution when removing lid after cooking. Always tilt the lid away from you, so any remaining steam is blocked from your face.

•Never attempt to open lid while cooking, or before pressure indicator has dropped. Do not attempt to defeat the safety lid-release button by forcing it.

•Do not cover or block the pressure valves.

•Do not touch the pot or lid except for the handles immediately after using.

•To avoid burns, allow food to cool before tasting. The temperature of the food gets considerable hotter than with conventional cooking.

•Do not attempt to make applesauce in your pressure cooker.

6

Helpful Hints

•Read this manual thoroughly and follow all recommendations.

•Start timing once pressure is reached. Immediately reduce heat to just maintain that pressure.

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

•Be sure the lid is secured properly before developing pressure.

•A kitchen timer is a must-have accessory. Timing is a vital key to recipe success when pressure cooking.

•You may wish to brown some meats before cooking with other ingredients. To do so, preheat pressure cooker (without lid) to 350°. Add oil and brown meat. Do not cover or develop pressure 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 pressure cooker, you can convert conven- tional 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 1/2 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 flavors are more concentrated, reduce amounts of herbs and seasonings when converting conventional recipes. Fresh herbs are better for pressure cooking than dried herbs.

•When cooking dried beans, cereal grains, lentils, split peas, rice or other foods that absorb liquid and expand, do not fill the cooker more than half full. The normal fill line is two-thirds.

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

•As a general rule, increase cooking times by about ten percent when cooking in high altitudes over 3,500 feet.

•For faster cooking times on rice or vegetables, bring the liquid to a boil before adding the ingredients. Then secure lid and lower temperature.

•When you are using frozen meats in your recipes, the cooking time does not need to be altered. Pressure will not be acheived until the internal temperature in the pot is 40 degrees higher than the boiling point of water. So if the recipe declares the meat be cooked for 20 after pressure has been acheived, it will still be the same. It will just take longer to come to pressure.

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

7