4
5
PRESSURE COOKER
SETTINGS
1.
Low Pressure
2.
High Pressure
3.
Browning –
This preset
temperature, done
prior to pressure
cooking with lid
removed, allows quick
cooking over high heat
a small amount of fat
to seal the outer
surfaces of meats and
vegetables. This
produces a visually
appealing, flavourful
exterior with a moist,
tender flavourful interior.
4.
Sauté –
This preset temperature, done
prior to pressure cooking with lid
removed, allows you to quickly soften
vegetables in a small amount of fat or
liquid without browning, and to cook
items such as rice (Arborio, brown,
Carnaroli, white, etc.) for pilafs and
risottos.
5.
Simmer
– This preset temperature allows
you to cook liquids at a lower tempera-
ture. It is primarily used to finish cooking
some items, i.e. to add ingredients to a
risotto, sauce, or stew or to continue
cooking process to achieve preferred
texture.
6.
Keep Warm
– Holds and keeps cooked
food warm for up to 12 hours (see next
page).
INSTRUCTIONS
FOR USE
1. To remove lid, turn clockwise and lift.
2. Remove cooking pot from pressure
cooker and add food and liquids as the
recipe directs. NOTE: The total volume of
food and liquid must not exceed 60% of
the capacity of the cooking pot (figure 1).
For foods such as dried vegetables and
beans, or rice and grains, the total
volume must not exceed 50% capacity
(figure 2). Always use at least ½ cup
(125 ml) liquid when pressure cooking.
3. Wash the cooking pot in the dishwasher
or with warm soapy water. Rinse with
clean water, towel or air dry, and place
into the pressure cooker.
4. To lock the lid in place: Remove any food
residue from upper rim of cooking pot to
ensure a proper seal. Make sure sealing
ring is securely in place on sealing ring
supporting cover (figure 3). Hold knob on
supporting cover and press firmly over
the centre post of inner lid to secure.
Place lid on pressure cooker and turn it
into position (figure 4).
5. Position the pressure limit valve as
directed in figure 5 and 5a, ensuring it is
set to the
position. The float in handle
must be fully down to properly seal the
pot before cooking.
6. Plug the power cord into the pressure
cooker and into the wall outlet. The LED
display will show
.
OPERATING
INSTRUCTIONS
With the unit ON and the LED displayed,
press the MENU button to select the
desired cooking function. The function light
will flash.
Select Low or High Pressure setting.
Press TIME to select number of minutes
needed for pressure cooking. Time
increases in 1-minute increments up to
40 minutes. Time increases in 5-minute
increments from 40 to 99 minutes.
Press START/CANCEL to start cooking. The
pressure cooker will begin to heat. The float
valve will rise as pressure builds. When the
selected pressure level is reached, the light
in lower right-hand corner of LED will stop
flashing and remain lit. At this point
pressure cooking begins and the timer will
start to count down. The timer will not
begin to count down until full pressure is
reached, which may be several minutes
after the float valve has fully risen.
Note:
When cooking under pressure, the
float will rise. The lid is double locked and
cannot be opened.
NEVER ATTEMPT TO
OPEN THE LID WHILE PRESSURE
COOKING.
Automatic Keep Warm Feature
When LED display reaches
, the
pressure cooker automatically shifts to
Keep Warm temperature. The Keep Warm
light will turn on and unit will beep to
indicate cooking is complete.
NOTE:
The Keep Warm setting should not
be used for more than 12 hours. The quality
or texture of the food will begin to change
after 1 hour on Keep Warm. In the Keep
Warm setting, a little condensation in the
upper ring is normal.
To Reset or Cancel
Users can reset the function or cancel the
timing setup anytime by pressing the
START/CANCEL button.
To Remove Lid
When pressure cooking cycle is finished,
the unit will automatically switch to the
Keep Warm position. At this point you may
choose to release pressure in 1 of 3 ways –
Natural Pressure Release, Quick Pressure
Release, or a combination of both. The
choice will be dictated by the particular
food being cooked and indications in the
recipe. If adapting your own recipe for
pressure cooking, find a similar recipe in
our recipe booklet and use that as a guide.
1. Natural Pressure Release – Following
pressure cooking, allow the unit to
remain on Keep Warm. The pressure
will begin to drop – time for pressure to
drop will depend on the amount of
liquid in the pressure cooker and the
length of time that pressure was
maintained. Natural Pressure Release
will take from 12 to 30 minutes. During
this time cooking continues, so it is
recommended for certain cuts of
meats, and some desserts. When
pressure is fully released, the pressure
indicator will drop and the lid will
unlock to open.
2. Quick Pressure Release – Following
pressure cooking you will hear a series
of beeps indicating the process is
finished. Turn off and pull the handle of
the pressure limit valve forward (see
figures 6 and 6a). Do not touch with
your hand. Use tongs or another tool.
Steam will immediately begin to release
through the valve. Keep face and
hands away from steam as it is
released, and do not release pressure
under hanging cabinets, which can be
damaged by steam. When pressure is
fully released, the pressure indicator
will drop and the lid will unlock to open.
Using Quick Pressure Release stops
the pressure cooking immediately. If
further cooking is necessary, the unit
may be returned to Pressure, or the
food may be further cooked on the
Simmer Setting.
(6a)
(6)
(5)
(5a)
(3)
(4)
(2)
(1)
