TIPS and HINTS
• Many recipes can easily be adapted for
preparation in your Electric Pressure
Cooker- soups, stews, side dishes and
more.
• The amount of liquid needed is much
less than for traditional cooking methods.
• Never exceed the Maximum Fill Amount
of the pressure cooker.
• Make sure the lid is on firmly and tightly,
and moved as far counterclockwise as
it will permit to allow proper locking.
• Hot foods/liquids will come to pressure
more quickly than cold foods/liquids.
• When pressure cooking is completed,
follow recipe instructions for releasing
pressure. For Quick Pressure Release
it is important to begin immediately upon
completion of pressure cooking;
otherwise foods will continue to cook,
and may overcook.
• Do not store pressure cooker with the
lid on tightly. This saves the seal from
unnecessary wear and tear.
• More nutrients and vitamins are
preserved during pressure cooking than
with traditional cooking methods, as less
liquid is used and thus fewer nutrients
are lost to evaporation.
• To adapt your own recipes, find a similar
one in our cookbook and use it as a
guide. In general, cooking time will be
at least
1
/
3
to
1
/
2
of the traditional cooking
time. Reduce your cooking liquid by at
least half – you may need to “play” with
your recipe to get it right. You may wish
to add vegetables at the end of cooking
to avoid overcooking. You can also use
the cooking charts provided as a guide.
• When experimenting with a recipe, if the
food is almost cooked, use
Simmer
to
complete cooking.
2
COOKING TIMES
Poultry and Meats
3
Vegetables
4
Rice and Grains
5
Dried Beans
6
Recipies
7 - 37
