Russell Hobbs Classic Satin RHNPC400 Owner'S Manual Download Page 22

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SHELLFISH & FISH

HIGH PRESSURE COOKING TIMES

QUICK STEAM RELEASE

Seafood

Cooking

Time

Liquid

Clams, baby

1 to 3 min.

1 cup

Mussels

2 to 5 min.

1 cup

Shrimp, medium

1/2 to 1 min.

1 cup

Fish, whole, 1 to 2 lbs., cleaned

6 to 10 min.

1 cup

Fish, steaks, 1 in. thick

4 to 5 min.

1 cup

FRESH VEGETABLES

HIGH PRESSURE COOKING TIMES

QUICK STEAM RELEASE

Fresh Vegetables

Cooking

Time

Liquid

Asparagus, thick whole

4 to 5 min.

1 cup

Asparagus, thin whole

2 to 3 min.

1 cup

Beans, green or wax, whole or piece

9 to 13 min.

1 cup

Beans, lima, shelled

3 to 4 min.

1 cup

Beets, medium, whole

15 to 20 min.

2 cups

Beets, large, halved

18 to 26 min.

2 cups

Beets, 1/4 in. slices

7 to 9 min.

1 cup

Broccoli, florets

2 to 3 min.

1 cup

Broccoli, spears

3 to 4 min.

1 cup

Brussels Sprouts, whole

5 to 6 min.

1 cup

MEAT & POULTRY

HIGH PRESSURE COOKING TIMES

NATURAL STEAM RELEASE

Meat & Poultry

Cooking Time

Cooking
Liquid

B e e f / Veal/Pork chuck, pot, rump roast or brisket,

2 to 4 lbs., 1-1/2 to 2 in. thick

50 to 60 min.

2 cups

B e e f / Veal/Pork chuck, pot, rump roast or brisket,

2 to 4 lbs., 2 to 3 in. thick

70 to 80 min.

2-1/2 cups

Beef, corned, 2 to 3 lbs.

60 to 70 min.

2-1/2 cups

Beef, round steak, 2 lbs., 1/2 in. thick

25 to 30 min.

2 cups

Beef, stew meat, 1 in. cubes

15 to 20 min.

1-1/2 cups

Meatballs, up to 2 lbs., browned

8 to 10 min.

1 cup

Pork or Beef ribs, 2 to 3 lbs.

25 to 35 min.

2 cups

Chicken, whole, 3 to 4 lbs.

25 to 35 min.

2 cups

Chicken, pieces, 2 to 3 lbs.

12 to 15 min.

1 cup

Cornish Hens, 2

25 to 30 min.

2 cups

•

Do not pressure cook meat that is more than 3 in. thick.
It will not cook evenly.

Summary of Contents for Classic Satin RHNPC400

Page 1: ...r out of warranty service Include 12 00 U S for return shipping and handling We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement For Products Purchased in the USA but Used in Canada You may return the product insured packaged with sufficient protection and postage and insurance prepaid to the USA address listed below Pl...

Page 2: ...er 1 2 full See Important Safety Information Section in this manual 17 Do not cook foods such as applesauce cranberries pearl barley oatmeal or other cereals split peas noodles macaroni rhubarb or spaghetti These foods tend to foam froth and sputter and may block the Steam Vent Tube 18 CAUTION To reduce the risk of electric shock cook only in the Pressure Cooker Pan SAVE THESE INSTRUCTIONS FOR HOU...

Page 3: ...er 1 2 full See Important Safety Information Section in this manual 17 Do not cook foods such as applesauce cranberries pearl barley oatmeal or other cereals split peas noodles macaroni rhubarb or spaghetti These foods tend to foam froth and sputter and may block the Steam Vent Tube 18 CAUTION To reduce the risk of electric shock cook only in the Pressure Cooker Pan SAVE THESE INSTRUCTIONS FOR HOU...

Page 4: ...The extension cord should be a grounding type 3 wire cord ELECTRIC POWER If the electric circuit is overloaded with other appliances your appliance may not operate It should be operated on a separate electrical circuit PLASTICIZER WARNING CAUTION To prevent Plasticizers from migrating from the finish of the counter top or table top or other furniture place NON PLASTIC coasters or placemats between...

Page 5: ...The extension cord should be a grounding type 3 wire cord ELECTRIC POWER If the electric circuit is overloaded with other appliances your appliance may not operate It should be operated on a separate electrical circuit PLASTICIZER WARNING CAUTION To prevent Plasticizers from migrating from the finish of the counter top or table top or other furniture place NON PLASTIC coasters or placemats between...

Page 6: ...tions for Pressure Cooking filling the Pressure Cooker Pan up to the MAX Fill Line with water Pressure cook for 15 minutes at MAX BROWNING pressure This will ensure correct fitting of the Gasket 5 Turn the Variable Temperature Pressure Control to WARMING and remove the plug from the wall outlet to release the pressure naturally When the Pressure Lift Pin drops and all pressure is released open the...

Page 7: ...tions for Pressure Cooking filling the Pressure Cooker Pan up to the MAX Fill Line with water Pressure cook for 15 minutes at MAX BROWNING pressure This will ensure correct fitting of the Gasket 5 Turn the Variable Temperature Pressure Control to WARMING and remove the plug from the wall outlet to release the pressure naturally When the Pressure Lift Pin drops and all pressure is released open the...

Page 8: ...s excess steam or pressure may begin to escape through these automatic Valves This is normal and so is the audible hissing sound coming from these Valves If these Valves become clogged they can easily be cleaned by gently removing excess food particles from the Valves located on the underside of the Pressure Cooker Lid See Important Safety Information section of this manual Safety Steam Vent In ca...

Page 9: ...s excess steam or pressure may begin to escape through these automatic Valves This is normal and so is the audible hissing sound coming from these Valves If these Valves become clogged they can easily be cleaned by gently removing excess food particles from the Valves located on the underside of the Pressure Cooker Lid See Important Safety Information section of this manual Safety Steam Vent In ca...

Page 10: ... Pressure Lift Pin drops and remove the Lid WARNING Use caution when lifting Locking Lid Escaping steam can scald you and the Lid will be hot 10 Features VARIABLE TEMPERATURE PRESSURE CONTROL Your Pressure Cooker has variable temperature control that cycles on and off to maintain the temperature Adjust the setting as necessary WARMING This Function reheats or keeps cooked food warm WARMING can eit...

Page 11: ... Pressure Lift Pin drops and remove the Lid WARNING Use caution when lifting Locking Lid Escaping steam can scald you and the Lid will be hot 10 Features VARIABLE TEMPERATURE PRESSURE CONTROL Your Pressure Cooker has variable temperature control that cycles on and off to maintain the temperature Adjust the setting as necessary WARMING This Function reheats or keeps cooked food warm WARMING can eit...

Page 12: ...e Control to WARMING 8 Plug the unit into a 120V AC wall outlet The POWER Indicator Light will illuminate 9 Turn the Variable Temperature Pressure Control to MAX BROWNING CAUTION NEVER LEAVE YOUR PRESSURE COOKER UNATTENDED AT A HIGH HEAT SETTING 10 As soon as the pressure starts to build however slight the Pressure Lift Pin will jiggle until it reaches full pressure and locks the Lid onto the Pres...

Page 13: ...e Control to WARMING 8 Plug the unit into a 120V AC wall outlet The POWER Indicator Light will illuminate 9 Turn the Variable Temperature Pressure Control to MAX BROWNING CAUTION NEVER LEAVE YOUR PRESSURE COOKER UNATTENDED AT A HIGH HEAT SETTING 10 As soon as the pressure starts to build however slight the Pressure Lift Pin will jiggle until it reaches full pressure and locks the Lid onto the Pres...

Page 14: ...e Cooker Pan and Lid remain very hot after cooking 14 15 Wait until the pressure has totally been released from the Pressure Regulator Valve and the Pressure Lift Pin has dropped CAUTION The Pressure Lift Pin will be UP when the Pressure Cooker is under pressure When the pressure is released the Pressure Lift Pin will drop DOWN NEVER attempt to open the Lid while the Pressure Lift Pin is in the UP...

Page 15: ...e Cooker Pan and Lid remain very hot after cooking 14 15 Wait until the pressure has totally been released from the Pressure Regulator Valve and the Pressure Lift Pin has dropped CAUTION The Pressure Lift Pin will be UP when the Pressure Cooker is under pressure When the pressure is released the Pressure Lift Pin will drop DOWN NEVER attempt to open the Lid while the Pressure Lift Pin is in the UP...

Page 16: ...without waiting for the steam to dissipate or the Pressure Cooker to cool down by using the Pressure Cooker s STEAM RELEASE feature Wearing oven mitts press the Pressure Regulator Valve in and rotate clockwise to the STEAM RELEASE position To stop the release of steam rotate back to the PRESSURE position CAUTION To avoid scalding release steam in short bursts by pushing the Pressure Regulator Valv...

Page 17: ...without waiting for the steam to dissipate or the Pressure Cooker to cool down by using the Pressure Cooker s STEAM RELEASE feature Wearing oven mitts press the Pressure Regulator Valve in and rotate clockwise to the STEAM RELEASE position To stop the release of steam rotate back to the PRESSURE position CAUTION To avoid scalding release steam in short bursts by pushing the Pressure Regulator Valv...

Page 18: ...y water to keep it free of grease or food particles that could keep it from operating properly Rinse and dry thoroughly 4 To expose the Steam Vent Tube the Pressure Regulator must be removed Press down and turn the Pressure Regulator counter clockwise to the CLEAN position until it stops Lift up on the Pressure Regulator and remove Hold the Pressure Cooker Lid up to the light to make sure the Stea...

Page 19: ...y water to keep it free of grease or food particles that could keep it from operating properly Rinse and dry thoroughly 4 To expose the Steam Vent Tube the Pressure Regulator must be removed Press down and turn the Pressure Regulator counter clockwise to the CLEAN position until it stops Lift up on the Pressure Regulator and remove Hold the Pressure Cooker Lid up to the light to make sure the Stea...

Page 20: ...temperature 160ºF Meats such as beef and lamb etc should be cooked to an internal temperature of at least 145ºF Pork should be cooked to an internal temperature of at least 160ºF and poultry products should be cooked to an internal temperature of 170ºF 180ºF to be sure any harmful bacteria has been killed When re heating meat poultry products they should also be cooked to an internal temperature o...

Page 21: ...temperature 160ºF Meats such as beef and lamb etc should be cooked to an internal temperature of at least 145ºF Pork should be cooked to an internal temperature of at least 160ºF and poultry products should be cooked to an internal temperature of 170ºF 180ºF to be sure any harmful bacteria has been killed When re heating meat poultry products they should also be cooked to an internal temperature o...

Page 22: ...roccoli florets 2 to 3 min 1 cup Broccoli spears 3 to 4 min 1 cup Brussels Sprouts whole 5 to 6 min 1 cup 22 MEAT POULTRY HIGH PRESSURE COOKING TIMES NATURAL STEAM RELEASE Meat Poultry Cooking Time Cooking Liquid Beef Veal Pork chuck pot rump roast or brisket 2 to 4 lbs 1 1 2 to 2 in thick 50 to 60 min 2 cups Beef Veal Pork chuck pot rump roast or brisket 2 to 4 lbs 2 to 3 in thick 70 to 80 min 2 ...

Page 23: ...roccoli florets 2 to 3 min 1 cup Broccoli spears 3 to 4 min 1 cup Brussels Sprouts whole 5 to 6 min 1 cup 22 MEAT POULTRY HIGH PRESSURE COOKING TIMES NATURAL STEAM RELEASE Meat Poultry Cooking Time Cooking Liquid Beef Veal Pork chuck pot rump roast or brisket 2 to 4 lbs 1 1 2 to 2 in thick 50 to 60 min 2 cups Beef Veal Pork chuck pot rump roast or brisket 2 to 4 lbs 2 to 3 in thick 70 to 80 min 2 ...

Page 24: ...rough the Pressure Regulator Valve as the pressure is released 24 FRESH VEGETABLES COOKING TIMES Fresh Vegetables Cooking Time Water Cabbage red or green 1 4 in shreds 2 to 3 min 1 cup Cabbage red or green quartered 12 to 15 min 1 cup Carrots whole 6 to 8 min 1 cup Carrots 1 in chunks 4 to 5 min 1 cup Carrots 1 4 in slices 1 to 2 min 1 cup Cauliflower florets 1 to 2 min 1 cup Collard Greens coarse...

Page 25: ...rough the Pressure Regulator Valve as the pressure is released 24 FRESH VEGETABLES COOKING TIMES Fresh Vegetables Cooking Time Water Cabbage red or green 1 4 in shreds 2 to 3 min 1 cup Cabbage red or green quartered 12 to 15 min 1 cup Carrots whole 6 to 8 min 1 cup Carrots 1 in chunks 4 to 5 min 1 cup Carrots 1 4 in slices 1 to 2 min 1 cup Cauliflower florets 1 to 2 min 1 cup Collard Greens coarse...

Page 26: ...he water to reduce excess foaming All beans and dried legumes with the exception of lentils Follow package directions to pre soak overnight or boil for a few minutes soak and drain The actual cooking times may vary depending on how old the beans are and personal preference 26 FRESH FRUITS HIGH PRESSURE COOKING TIMES QUICK STEAM RELEASE Fresh Dried Fruit Cooking Time Water Apricots fresh whole or h...

Page 27: ...he water to reduce excess foaming All beans and dried legumes with the exception of lentils Follow package directions to pre soak overnight or boil for a few minutes soak and drain The actual cooking times may vary depending on how old the beans are and personal preference 26 FRESH FRUITS HIGH PRESSURE COOKING TIMES QUICK STEAM RELEASE Fresh Dried Fruit Cooking Time Water Apricots fresh whole or h...

Page 28: ...e Temperature Pressure Control may have been set on too high during pressure cooking and the water turned to steam too fast Not enough water was placed into the Pressure Cooker at the start of the cooking process For pressure cooking add at least 1 to 2 1 2 cups of liquid to make sure you have enough liquid to cook until done 28 RICE HIGH PRESSURE COOKING TIMES NATURAL STEAM RELEASE Rice Cooking W...

Page 29: ...e Temperature Pressure Control may have been set on too high during pressure cooking and the water turned to steam too fast Not enough water was placed into the Pressure Cooker at the start of the cooking process For pressure cooking add at least 1 to 2 1 2 cups of liquid to make sure you have enough liquid to cook until done 28 RICE HIGH PRESSURE COOKING TIMES NATURAL STEAM RELEASE Rice Cooking W...

Page 30: ...ted Solution A small amount of moisture around these parts is normal when first beginning to cook This moisture will disappear when the Pan is fully heated The Gasket must be in place inside the Lid and the Lid closed tightly onto the Pan 30 The Pressure Cooker Lid and Pressure Lift Pin Gaskets are stiff Solution Apply a thin coating of vegetable oil to the clean Gaskets after each use to keep the...

Page 31: ...ted Solution A small amount of moisture around these parts is normal when first beginning to cook This moisture will disappear when the Pan is fully heated The Gasket must be in place inside the Lid and the Lid closed tightly onto the Pan 30 The Pressure Cooker Lid and Pressure Lift Pin Gaskets are stiff Solution Apply a thin coating of vegetable oil to the clean Gaskets after each use to keep the...

Page 32: ...ssure cooking Compared to conventional cooking foods cooked under pressure will generally be done in approximately 1 3 of the normal cooking time The overall liquids called for in your personal non pressure cooker recipe may need to be reduced If too much liquid remains at the end of the pressure cooking time continue cooking Plug the unit into a 120V AC wall outlet Turn the Variable Temperature P...

Page 33: ...r out of warranty service Include 12 00 U S for return shipping and handling We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement For Products Purchased in the USA but Used in Canada You may return the product insured packaged with sufficient protection and postage and insurance prepaid to the USA address listed below Pl...

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Russell Hobbs Classic Satin RHNPC400, Owner'S Manual

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