6)
Steam is being released from the Pressure Limiting Valve during the pressurizing
sequence. How do I fix this?
- The Valve may not be positioned properly. Simply use tongs or similar utensil or oven mitt
and carefully adjust it so it is seated properly. If the steam continues to release, you may
need to Cancel all the functions. Exhaust any remaining pressure and steam. Remove
the Pressure Limiting Valve and check the thin wire spring on the underside of it. Make
sure it is not bent or loose. If steam still continues to escape, the Valve may be faulty and
replacement or repair may be necessary. Please contact the manufacturer.
7)
Pressurized Steam is being quietly released from the Floating Valve area during the
pressurizing sequence. How do I fix this?
-
This may happen during the initial start-up of the Pressurizing Sequence. Simply use
tongs or similar utensil or oven mitt and carefully adjust it so it is seated properly. This will
help settle the lid and all the valves properly. The pressure will quickly push up on the
Floating Valve and seal it properly then finish the pressurizing sequence.
8)
My food is finished cooking and all the pressure is released, but I cannot unlock and
open my lid. What is stuck?
-
Make sure all the pressure and steam has completely been released. Make sure the small
Floating Valve is no longer in the up position. It may be stuck in the UP position, simply
tap the lid slightly to make it go back down. Then turn the lid clockwise to unlock the lid. If
it is still stuck, unplugging the unit may help.
15
COOKING TIME CHART
.
Courtesy of
www.healthfoods.com
Please note that all the below information is for your reference only and can be adjusted according to
the user’s preference.
Meat/Poultry
•
Always cook meat or poultry with at least 1-3 cups of liquid. If the cooking time exceeds
15 minutes, use 2 cups of liquid. If weight of meat or poultry is 3lbs, use 3 cups of liquid.
Preserved or salted meats should be immersed in water.
•
Cooking times for meat and poultry may vary according to the quality and quantity of
meat or poultry being cooked.
•
Unless indicated. The cooking times given below are for 3 pounds of meat or poultry
unless noted otherwise. Additionally, the denser the cut, the longer the cooking time
should be.
Type of Meat
Approximate Cooking Minutes
Pressure Release
Beef/Veal, roast or brisket
38-42
Quick Release
Beef Meatloaf, 2 lbs.
13-18 or use the Meat Button
Quick Release
Beef, meatballs, 1-2 lbs.
7-12 or use the Meat Button
Natural Release
Beef, Corned
55-65
Natural Release
Pork, roast
43-47
Natural Release
Pork, ribs, 2 lbs.
18 or use the Meat Button
Quick Release
Pork, ham shank
25-28
Natural Release
Leg of Lamb
42-45
Natural Release
Chicken, whole, 2-3 lbs.
15-18 or use the Meat Button
Quick Release
Chicken, pieces, 2-3 lbs.
12-15 or use the Meat Button
Quick Release
Cornish Hens, two
12-15 or use the Meat Button
Quick Release
Meat/Poultry soup/stock
15-20 or use the Meat Button
Quick Release
Seafood
•
Cooking times may vary according to the type of seafood being cooked.
•
Cook seafood on a cooking rack with a trivet on the bottom of the pot (if available), and
add at least 3/4 cup of liquid. Lightly grease cooking rack with vegetable oil when
cooking fish.
Type of Seafood
Approximate Cooking
Minutes
Pressure Release
Clams
3-5
Quick Release
Crabs
3-5
Quick Release
Lobster, 1 1/2 - 2 lbs.
3-5
Natural Release
Mussels
3-5
Quick Release
Shrimp
2-3
Quick Release
Fish, whole, gutted
7-8
Quick Release
Fish, Soup or Stock
7-8
Quick Release
16
NOTES & TIPS #8:
•
If recipes require the use of a trivet, riser (wire rack), foil, or heat-resistant/pressure-
resistant oven-safe cookware, you may use these accessories in this pressure
cooker.
•
If you do not have a wire rack that will fit, simply use 3-4 mason jar lids or regular jar
lids for a simple 1-inch riser.
