8
9.
Quick pressure release can be done by sliding the Pressure Regulator to Quick Steam Release or by
letting the pressure come down naturally. Natural pressure release is typical for slow-cooked foods that
can benefit from maximum cooking time; simply remove pot from heat until Red Safety Valve drops.
10.
When releasing pressure using the quick pressure release method by sliding the Pressure Regulator,
be sure your hand is clear of the Pressure Release Valve.
11.
Cooking times vary. Always err on the side of shorter cooking time, as food can always be brought
back to pressure if not cooked enough, rather than being overcooked.
12.
Most foods are cooked with High pressure. Those foods requiring a more gentle cooking method, like
some rice, vegetables, seafood and eggs, are best cooked using Low pressure.
13.
The pressure cooker pot has excellent heat retention properties and browns well. You can brown, sauté
or season foods first without the lid for extra flavor. Start with a lower heat than you normally would use
to brown and sauté.
14.
Browning adds depth of flavor to the dish and can be done right in the pot. However, this step is not
always necessary if you’re short on time.
15.
Larger cuts of meat cook more efficiently and evenly when cut into pieces.
16.
If after pressure cooking, food is still undercooked, cook under pressure in 1- to 5-minute increments.
17.
Cooking in higher altitudes requires longer cooking times. For every 1,000 feet above the first 2,000
feet, increase cooking time by five percent.
18.
When cleaning, please note that only the cooking pot is dishwasher safe. The lid and gasket can be
cleaned by hand-washing in warm, soapy water.
19.
For easy storage, the lid can be placed upside down on top of the pot. It is important to keep all parts
of the pressure cooker together when not in use.
*Always follow recipe instructions and pay close attention to appropriate cooking times.
