OPERATING INSTRUCTIONS (CONT.)
HOW TO USE THE
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BUTTON:
Place wire rack into Inner Pot. A stainless steel wire rack or trivet no larger than 8.25" in
diameter is recommended for use with this pressure cooker.
1.
Place heat resistant dish or container on top of wire rack.
2.
Add water to a level just below the top of the rack.
3.
Place food in heat resistant container on the rack. Do not fill pot more than 2/3 full
with food. If steaming rice, put rice in an 8 inch or smaller bowl and place on rack.
4.
Secure the Lid onto the unit, turn it Counter-clockwise to lock it in place properly.
The STEAM function can be used w/ pressure (turn Pressure Limiting Valve to
AIRTIGHT), or w/o pressure (turn Pressure Limiting Valve to EXHAUST).
5.
Press the STEAM button, the display will show P5 as the default cook time.
6.
Set the desired cooking time by pressing the PRESSURE COOK TIME button once for
each additional minute or hold for rapid increase. The longest steam time allowed is
25 minutes.
7.
Once desired STEAM time is displayed, there is no need to press any other button.
10.
The Indicator Light will blink five times and then illuminate solid when it begins
operation.
9.
When proper pressure is achieved, the display will show the desired cook time and
the cooking time will begin counting down.
11.
When cooking has completed, the pressure cooker will beep 3-times and
automatically go to KEEP WARM. The display will show bb during KEEP WARM.
12.
The KEEP WARM indicator light will illuminate and the Pressure Cooker will begin
naturally releasing the pressure. (See Notes & Tips #6).
8.
Press the CANCEL button to end operation.
CAUTION! Never put your face or hands directly over the cooker when removing lid,
escaping steam can cause serious burn injury.
HOW TO COOK WITH
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FOODS:
Cooking frozen food inside a pressure cooker is quick and easy but has certain restrictions.
Only cook individual cuts of frozen meats that are up to 1 inch thick, the cooking time
does not need to be altered. Pressure will not be achieved until the internal temperature
has reached a preset level. If the recipe states the meat should be cooked for 10 minutes
after pressure has been achieved, it will still be the same, but it will take longer to reach
the required pressure point.
It is not recommended to pressure cook larger cuts of frozen meats such as a whole roast,
a block of frozen ground meat or a whole chicken. Larger cuts will require increased
cooking times of up to one third more, and the results may not be the same when
compared to meats that were thawed (or at least partially thawed) and browned before
cooking.
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