HELPFUL TIPS
Read this manual thoroughly and follow all instructions.
Be familiar with the recipe and have all ingredients prepped before you begin.
Be sure the lid is secured and locked properly before beginning.
You may wish to brown some meats before cooking with other ingredients. To do
so, follow instructions on page 17.
Cut foods into equal-sized pieces to promote even cooking. In recipes that call for
multiple ingredients, cut those that cook more quickly into larger pieces and those
that cook more slowly into smaller pieces.
Many different cooking liquids can be used in a pressure cooker: wine, beer,
bouillon, fruit juices, water, broth and more.
After becoming familiar with your pressure cooker, you can readily adapt
conventional recipes to be used with a pressure cooker. In general, cut cooking
times by two thirds. The amount of liquid used may also have to be reduced
because there is very little evaporation in the pressure cooker. Reduce the required
liquid so there is only about 1/2 cup more than desired in the finished product.
Remember, however, there must always be some liquid in the pressure cooker to
produce the necessary steam. Try using this rule; 1 cup of liquid for the first 15
minutes of pressure cooking then 1/3 cup of liquid for each subsequent 15 minutes.
This can still vary, so if your unit will not build pressure you will have to add more
liquid until it is able to build pressure. (See 3rd down in Troubleshooting).
Since flavors are more intense, reduce the amounts of herbs and seasonings when
adapting from conventional recipes. Fresh herbs are better for pressure cooking
than dried.
In general, pressure cookers cook foods in about 1/3 the time of conventional
cooking methods.
Increase cooking times by about 10% when cooking in high altitudes of over 3,500
feet.
If you wish to cook food in less time than the pre-programmed amount, observe the
timer and press CANCEL when desired cooking time has elapsed.
Always check to make sure your gasket and float valve are clean, unobstructed and
in good working order.
When cooking under pressure, never fill above the fill line of the inner pot markings.
If you are making soup and you are at the fill line, do not release pressure manually
because hot liquid could spray out.
Never attempt to open lid while under pressure and while float valve (4) is still up!!!
Always open pressure cooker with the lid facing away from you.
When manually releasing pressure, evaporation of some liquid may occur (i.e. when
making rice or risotto). This is normal, but caution must be used to prevent injury.
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