2
USING FOR THE FIRST TIME
Please read these instructions carefully before using the
cookware for the first time.
• Before first use, wash the pressure cooker and lightly oil the seal ring.
• Put at least 1 1/2 cups of water/liquid in the pot with the food. Never
fill the pot more than
two-thirds full
.
• Lock the lid.
• Turn pressure selector to the desired pressure: (I) Low, (II) Medium,
(III) High. See cooking chart on page 3 for guidance.
• Turn the heat source to high until the pressure reaches the desired
setting. Once the cooker has reached its intended pressure, a red
dot will appear in the pressure indicator window. As pressure builds
up, it is normal for a small amount of steam to be released from
around the edges of the cooker and handles. Also at this time, you
may hear a hissing sound. This is normal. Reduce the heat to the
minimum required to maintain pressure.
• Set a timer for precise timing. See cooking chart on page 3 as a
guide.
• When the cooking time is complete, release the pressure by using
either of the methods described on page 6 in this manual.
• Slowly and carefully turn the pressure selector dial “in steps” to the
“Open” position (0) and unlock the lid by pulling the handle and lifting
the lid up. Open the lid away from you.
•
NEVER USE FORCE TO OPEN THE COOKER. NEVER OPEN
THE LID TOWARDS YOUR FACE.
• After use, wash, rinse and dry all parts. Lightly oil the seal. Store the
lid upside down on the pot.
• All components of the pressure cooker set are dishwasher safe
EXCEPT
the pressure cooker lid.
COOKING TIME CHART
3
Use the cooking times on this chart as guidelines. Actual times will
vary depending upon the amount of ingredients in the cooker and
your individual preferences. Start timing when desired pressure is
reached.
PRESSURE
SELECTOR
COOKING TIME
(Min)
RELEASE
METHOD
STANDING TIME
(Min)
A rticho kes M edium
III
6
Q uic k
-
A sparagus
M edium stems
II
1 1/ 2
Q uic k
-
B eans (green)
Who le
I
2
Q uic k
-
B ro cco li (flo rets)
Stems cut to 1"
I
2
Q uic k
-
Cabbage (1/2)
Cut into quarters
I
6
C o mbina t io n
4
2" pieces
II
4
Q uic k
-
1/4" slices
II
2
Q uic k
-
Cauliflo wer
Flo rets
I
3
Q uic k
-
Co rn
On co b
I
6
Q uic k
-
P o tato
large,
quartered
III
8
C o mbina t io n
5
P o tato , sweet
Halved
lengthwise
III
10
C o mbina t io n
3
Stews
III
16 - 2 0
N a t ura l
10 - 2 0
Ro asts
III
4 0 - 5 0
N a t ura l
10 - 2 0
Who le
II
18 - 2 5
N a t ura l
10 - 2 0
P arts
II
8 - 15
Q uic k
-
B o neless
II
5 - 7
Q uic k
-
Ro asts
III
15 - 2 5
N a t ura l
-
B o neless
II
7 - 10
Q uic k
-
M ussels/Clams
I
3 - 6
Q uic k
-
Shrimps/P rawns
I
2 - 8
Q uic k
-
Fish
1" Steaks
I
5 - 8
Q uic k
-
III
3
C o mbina t io n
7
III
15
C o mbina t io n
10
III
5
Q uic k
-
I
14 - 18
Q uic k
-
I
3 0 - 3 2
C o mbina t io n
3
I
3 5 - 4 0
C o mbina t io n
5
Kidney beans o r o ther
large bean
M EA T, P OULTRY A ND FISH - When adapting standard recipes,use 1/2 amo unt o f water used with co nventio nal co o king
RICE - A lways add at least o ne tablespo o n o f o il o r butter to reduce fo am
DRIED B EA NS - No pre-so aking required - use 6 cups o f water fo r each two cups o f beans - add at
least o ne tablespo o n o f o il o r butter. Quick release under co ld water o nly.
B ro wn - use 1/4 to 1/2
less than in no rmal recipe
Riso tto
Split peas o r o ther small beans
Navy beans o r o ther
medium bean
Chicken
P o rk
Shellfish
White - use 1/3 to 1/2 less water than
in no rmal recipe
FOOD
VEGETABLES - Add 1 1/2 cups water, use Steamer Basket on Steamer Support and time precisely
Carro ts
B eef
