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15
EPCK 40911 - 160316
Assembly page 15/32
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PRACTICAL HINTS FOR PRESSURE COOKING
•
To ensure the best cooking performance when cooking under
pressure,
always use at least 1 ½ cups (12 oz.) of water or liquid
in
your recipes to enable enough steam to be created to produce
pressure.
•
When using the pressure settings, the timer should not begin
counting down until there is enough pressure.
•
When cooking under pressure, if you are unsure of the cooking
time, it is better to under cook and use the quick release method
and check for doneness. If not done, just continue cooking under
pressure.
•
Never fill the pressure cooker more than half full with food or 2/3
full with liquid. The pressure cooker must have enough liquid to
steam or the food will not cook properly.
•
If the electric circuit is overloaded with other appliances, your
appliances may not operate. The pressure cooker should be
operated on a separate electrical circuit.
•
Tougher cuts of meat are better suited for the pressure cooker
because cooking under pressure breaks the fibers down for
tender results.
•
Fresh fruits should be cooked on low pressure.
•
Add a tablespoon of oil to the water to reduce the amount of
foaming that beans produce.
•
You can use frozen meats and poultry. Rule of thumb is, if it is
frozen then add ten minutes for every inch of the thickness of the
food.
