Kambrook KPR820, Instruction Booklet

Page: 18 / 52

17
NOTE:
If the pressure release valve
is not manually moved to the
‘venting’ position when cooking
is finished, the steam will vent
slowly out of the pressure release
valve automatically. This ‘slow
release’ method is recommended
for recipes containing larger
quantities of liquid such as soups
and casseroles to prevent liquid
being forced out with the steam.
Alternatively, using a heat proof
spatula, move the pressure
release valve from the ‘Sealing’ to
the ‘Venting’ position and allow
the pressure to ‘fast release’.
Digital Pre-Set Settings
The Digital Control Panel has 6 settings
including Sauté, White Rice, Brown
Rice, Soup/Curry, Slow Cook, and Pot
Roast (See Fig. 4). The table following
provides a summary of the cooking
setting and function of each setting.
Fig. 4
Pre-Set
Setting
Cooking
Function
Suitable for
Sauté Sautéing Vegetables,
simmer sauces
and to seal meat
White Rice Pressure
Cooking White rice, rice
pudding, porridge
Brown Rice Pressure
Cooking Brown Rice
Soup/Curry Pressure
Cooking Soup, legumes
(e.g. chickpeas,
dried beans),
casseroles
and curries
Slow Cook Slow
Cooking Soups, casseroles,
curries and stews
Pot Roast Pressure
Cooking Beef, lamb, pork,
veal, whole
chicken, silverside
(corned beef)
NOTE: Foods to avoid when
pressure cooking include; pearl
barley and other cereals, root
vegetables on their own, noodles
and pasta, and rhubarb; as these
foods can foam, froth, splatter
and clog the pressure release
valve and lid lock actuator.
NOTE:
Do not exceed ‘MAX’ fill
level in the removable cooking
bowl as some foods expand
during pressure cooking such as
rice and legumes.