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SQPro Pressure Cooker - Aluminium
T.O.C
AdvANTAgeS
SQPro Pressure Cooker - Aluminium
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ADVANTAGES OF PRESSURE COOKING
Cooking with a pressure cooking is:
ECONOMICAL
Cooking is up to three times faster. This saves time by using only one ele-
ment (less washing) and saves energy as only one hob is used (less gas or
electricity).
NUTRITIONAL
Compared to conventional cooking, pressure cooking is recognised as one
of the healthiest ways of food preparation. This is due to the fact that it
retains more vitamins, minerals, flavours and colours.
VERSATILE
easy cooking and blanching of bulk food, tougher cuts of meat will become
tender.
How the pressure cooker works
In conventional cooking the water boils at 100˚C. However if the pressure is raised, the
boiling point rises as well. Pressure cooker is designed to allow pressure and cooking
temperature to build up safely thus reducing the cooking time. The result is delicious,
healthy and tender food.
Cooking times
Cooking times depend on the sizes of individual pieces of food. vegetables cook quicker
in a pressure cooker so it is advisable to cut up the larger vegetables (root vegetables, po-
tatoes, etc.) in order to achieve the same cooking times as other foods cooked together.
Cooking can be interrupted by releasing pressure so that faster cooking foods can be
added at later time. A table of cooking times is given on page 10 of this manual and is
intended as a guide only.
Always check that food is cooked thoroughly before serving and cook a bit more if in
doubt. Meat, poultry and any derivatives should be cooked until the juices run clear. Fish
should be cooked until flesh is completely opaque. Pre-packed foods should be cooked
according to the guidelines on the package or label.