Russell Hobbs RHNPC401, Руководство пользователя

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HARICOTS SECS ET LEGUMINEUSES
TEMPS DE CUISSON A HAUTE PRESSION
METHODE D’EVACUATION
NATURELLE DE LA VAPEUR
Haricots Temps Eau Contenance
et Légumineuses de cuisson + 1 c. à soupe une
d’huile fois cuit
Haricots Adzuki secs, 1 ver re 12 à 14 mn. 3 verres 2 verres
Haricots noirs secs 18 à 22 mn. 3 verres 2 verres
Haricots aux yeux noirs 1 verre, 18 à 20 mn. 3 verres 2 verres un quart
Pois chiches secs 1 verre, 23 à 25 mn 3 verres 2 verres et demi
Haricots Great Northern secs 10 à 12 mn. 3 verres 2 verres et demi
Haricots rouges
ou blancs secs, 1 ver re 13 à 15 mn. 3 verres 2 verres
Lentilles vertes, marrons
ou rouges séches, 2 ver res 11 à 13 mn. 3 verres 4 verres
Petits haricots
blancs secs, 1 verre 13 à 15 mn. 3 verres 2 verres
Haricots Pinto secs 1 ver re 10 à 12 mn. 3 verres 2 verres un quart
* Ajouter une cuillerée à soupe d’huile végétale à l’eau de manière à produire
moins de mousse.
• Valable pour l’ensemble des haricots secs et légumineuses, à l’exception des
lentilles : Suivre les instructions indiquées sur le paquet pour effectuer un
prétrempage toute une nuit ou faire bouiillir quelques instants, pour faire
tremper, et pour égoutter.
Les temps de cuisson réels peuvent varier en fonction de la fraîcheur des
haricots et des goûts personnels de chacun.
QUICK STEAM RELEASE METHOD
1. After pressure cooking,turn the Variable
Temperature/Pressure Control to
WARMING
, press the (
O
) on the ON/OFF
Switch,the ON/OFF Indicator Light will
turn off. Unplug the unit.
2. You can release pressure quickly,
without waiting for the steam to
dissipate,or the Pressure Cooker to
cool down by using the Pressure
Cooker’s STEAM RELEASE feature.
Wearing oven mitts, press the Pressure
Regulator Valve in and rotate
clockwise to the STEAM RELEASE position. To stop the release of
steam, rotate back to the PRESSURE position.
CAUTION: To avoid scalding, release steam in short bursts by pushing
the Pressure Regulator Valve momentarily.
CAUTION: When using this feature, only release the steam IN
SHORT BURSTS until the pressure is reduced, as hot
liquid may be ejected.
CAUTION: Keep hands and face away from the Pressure Regulator
Valve and Steam Vent Tube as hot steam will be released.
Use oven mitts.
CAUTION: The Pressure Regulator Valve may be hot. Use an oven mitt
or kitchen towel to protect your hand. Handle with care.
Never run water over or immerse the Pressure Cooker in
water to release pressure.
CAUTION: Escaping steam can scald you, and the Lid will be hot.
Release steam where it will not cause damage to
cabinets or kitchen equipment/accessories . Keep
face away from the Pressure Regulator Valve when
releasing steam.
WA R N I N G : DO NOT GO PAST THE STEAM POSITION to the CLEAN position.
CAUTION: Do not use the Quick Steam Release Feature for foods
containing alot of liquid.There could be an overflow.
3. Use this method for some pressure cooking such as fruits, soft
vegetables and frozen vegetables.
4. It will take 2-5 minutes for pressure to go down completely. Wait
for the steam to stop coming out of the Pressure Regulator
Valve’s Steam Vent Tube.Then wait for the Pressure Level
Indicator and the Pressure Lift Pin to drop down before opening
the Lid, following the procedures described in the Pressure
Cooking Operating Instructions section of this manual.
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