Farberware FPC400, Инструкция по использованию и уходу, Страница: 8 / 40

7
USE & CARE INSTRUCTIONS
BEFORE USING THE FIRST TIME
1. Before using the Programmable Electric Pressure Cooker for the
first time, wash the Removable Cooking Pot with warm soapy
water. Rinse off with clean water and towel dry. Wash the Self-
Locking Lid and Rubber Gasket with a clean, damp sponge or
cloth and warm soapy water. Wipe off with clean water and
towel dry.
2. Make sure Rubber Gasket is seated properly around the Lid. To
ensure correct fitting of the Rubber Gasket, fill the Removable
Cooking Pot two-thirds full with water and run on HIGH
PRESSURE as described on page 11, Steps 3 to 8 for 15
minutes. Release pressure by pressing on the Quick Steam
Release Button in short bursts. The Pressure Indicator will drop.
Let appliance cool to room temperature. Pour out the water.
Rinse and dry the Removable Cooking Pot. The Pressure Cooker
is now ready to be used.
BEFORE YOU BEGIN COOKING EACH TIME
For best results, always check that the Pressure Regulator Knob,
Pressure Indicator, Steam Release Valve and Safety Valves are in
good working order and that there are no foreign particles blocking
the Valve openings on the underside of the Lid (see Care and
Cleaning Instructions, page 14, Step 7).
POWER SURGE PROTECTION FEATURE
This Pressure Cooker has a Back-Up Feature to prevent malfunction
in the event of power surges. If the Pressure Cooker is unplugged or
switched OFF, allow at least 30 seconds for the program to clear
before turning the unit back ON.
NON-STICK SURFACE
Be sure to always use either plastic or wooden utensils so as
not to scratch the non-stick surface. Never use metal tongs, forks,
or knives as they can damage the coating on the Removable
Cooking Pot.
32
SUGGESTED COOKING TIMES
The following cooking times are provided as a guide to be used
when cooking in the FARBERWARE
® Programmable Electric
Pressure Cooker. Cooking times can vary depending on the quality
and the individual piece sizes of the food being cooked; maximum
and minimum cooking times are given in some instances. When
uncertain how long to cook something, always start with the
shortest cooking time since you can always continue cooking for an
additional couple of minutes until the desired texture is reached.
All cooking times listed begin once full pressure is reached.
Vegetables
APPROXIMATE COOKING TIMES
Fresh Vegetables Cooking Time Water
Artichokes, large whole, trimmed 9 to 11 min. 1 cup
Artichoke, large quartered, trimmed 6 to 8 min. 1 cup
Artichoke, hearts 2 to 3 min. 1/2 cup
Asparagus, thick whole 1 to 2 min. 1/2 cup
Asparagus, thin whole 1 to 1-1/2 min. 1/2 cup
Beans, fava, shelled 4 min. 3/4 cup
Beans, green or wax, whole or piece 2 to 3 min. 1/2 cup
Beans, lima, shelled 2 min. 1/2 cup
Beets, small whole 12 min. 1-1/2 cups
Beets, large whole 20 min. 2 cups
Beets, 1/4-inch slices 4 min. 3/4 cup
Broccoli, florets 2 min. 1/2 cup
Broccoli, spears 3 min. 1/2 cup
Brussels Sprouts, whole 4 min. 3/4 cup
Cabbage, red or green,
1/4-inch shreds 1 min. 1/2 cup
Cabbage, red or green, quartered 3 to 4 min. 3/4 cup
Carrots, whole 6 to 8 min. 1 cup
Carrots, 1-inch chunks 4 min. 3/4 cup
Carrots, 1/4-inch slices 1 min. 1/2 cup
Cauliflower, florets 2-3 min. 1/2 cup