TEFAL P25804, User Manual

Page: 44 / 133

■
GOLDEN RULES WHEN PRESSURE COOKING
(FOR UK CONSUMERS) FOR 6 LITRE, 7 LITRE
AND 8 LITRE MODELS ONLY
• The minimum quantity of liquid required for normal cooking is 250 ml (½ pint)
for the first ¼ hour cooking. For each additional ¼ hour, or part of ¼ hour, add a
further 150 ml (¼ pint) of liquid. For example, 45 minutes cooking requires 600
ml (1 pint) of liquid. Note: This is only a general guide. Certain foods, such as rice,
pulses, steamed puddings and Christmas puddings may require extra water (see
text below).
• When steaming foods in the basket use a minimum of 750 ml (1¼ pint) water in
the cooker.
• Always use a liquid that gives off steam when boiled e.g. water stock, wine, beer,
cider. Never use oil or fat. All pressure cooking requires some liquid.
• The maximum filling level when all the ingredients and liquid have been added
are:
- Solid foods e.g. vegetables, meat joints: no more than two-thirds full (Max 2
mark) Liquids and cereals e.g. soups, stews, cereal and pasta: no more than
half full (MAX 2 mark).
- Foods that swell or froth during cooking e.g. dried beans and dried peas, rice,
stewed fruit, compotes, pumpkin, courgette, potatoes: no more than one-
third full (MAX 1 mark).
• When cooking pulses they swell up and tend to froth up. Use 1.2 litres (2 pints)
water for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried
peas and dried beans, must be soaked in boiling water for 1 hour before cooking.
Drain, rinse thoroughly and cook in fresh water. Never eat uncooked beans or
peas. Soaking is not necessary for red lentils. The high temperatures achieved in
the pressure cooker ensure that any natural toxins in the pulses are destroyed.
Canned beans and pulses can simply be drained and rinsed before adding to the
pressure cooker.
• For steamed suet puddings, sponge puddings or Christmas puddings, a short
pre-steaming time is best to enable the raising agent to activate and prevent a
heavy, close texture. Extra liquid is required so use a minimum of 1½ pint/900 ml
of boiling water for a combined steaming and cooking time of up to 1 hour. For
each additional ¼ hour of cooking, or part of ¼ hour, add a further ¼ pint/150
ml of boiling water. Pre-steaming is done with the operating valve in the steam
release position on a low heat for the required time. Then turn the operating
valve to either
or
, and increase the heat to bring to full pressure.
Lower the heat and pressure cook for the required time.
• Pressure operates at 50kPa (7 psi / 7lbs pressure) and pressure at
80kPa (12 psi / 12lbs pressure).
• Never cook dumplings with the lid tightly closed, as they could rise up and block
the safety devices. Cook the stew and at the end of cooking, release the steam
and cook gently for about 10 - 15 minutes without the lid on.
*Basket and timer not included with certain models.
• Pressure cooking times vary according to the size of individual pieces or thickness
of the food, not the weight.
• To prevent discolouration of the interior, caused by mineral deposits in hard
water areas, add a tablespoon of lemon juice or vinegar.
• Cooking containers must withstand temperatures of 130°C (250°F). Any covering
on containers, e.g. foil, or greaseproof paper, must be securely tied otherwise
they could block the safety devices. Do not use plastic lids as they prevent steam
from being in contact with the food. Also, they could distort and come off during
cooking which could block the safety outlets.
• Accurate timing is essential when pressure cooking to prevent overcooking,
especially with vegetables, fruit and fish.
• Never make milk-based recipes, such as rice pudding, semolina pudding, etc,
when pressure cooking.
■
FOR 3 LITRE AND 3.7 LITRE MODELS
• The golden rules on page 66 and 67 apply for 3 litre and 3.7 litre models, with
the exception of cooking pulses as the quantities of pulses and water should be
reduced proportionally. Due to the shallow height of 3 litre and 3.7 litres models,
there is insufficient space to cook steamed suet pudding, sponge puddings and
Christmas pudding, in these models as the pudding basin must not exceed the
MAX 2 mark.
■
REGULATORY MARKINGS
■
ELECTRICAL OR ELECTRONIC PRODUCT
AT THE END OF ITS LIFE
• Let’s protect the environment!
i
Your appliance contains many materials which can be recovered
or recycled.

Leave it at a local civic waste collection point for processing.
Marking Location
Identification of manufacturer and
commercial brand
Lid and lid handle
Year and batch of manufacture On the pot
Model reference
Maximum safe pressure (PS)
Maximum operating pressure (PF)
On the lid
Capacity Bottom of pot
84
83
EN