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no longer illuminate.
TIPS FOR PRESSURE
& SLOW COOKING
Rice
•
The PRESSURE COOK RICE setting
is designed to cook rice so the rice grains
remain separate and tender.
•
The rice setting is suitable for all types of rice
such as long grain rice, jasmine, basmati
and brown rice.
•
Weigh dry rice accurately and wash well with
cold water until water runs clear. Drain well
and place into the removable cooking bowl.
•
Add corresponding water amount. Water
to rice ratio is based on 1.5 parts water to
1 part rice. See Rice table on this page.
•
After cooking, allow rice to stand in bowl
for 5 minutes before stirring and serving.
RICE
WATER
SERVES
200g
300ml
1–2
250g
375ml
2
300g
450ml
2–3
350g
525ml
3–4
400g
600ml
4–5
450g
675ml
5–6
500g
750ml
6–7
600g
900ml
7–8
Risotto
•
The PRESSURE COOK RISOTTO setting
is ideal for making creamy and flavoursome
risotto without all the stirring, and in less
than half the time.
•
With little or no evaporation during pressure
cooking, it is important to keep to the ratio
of 1 part rice to 3 parts stock.
•
If adding a lot of vegetables to the risotto,
reduce stock by a third.
•
Use the SAUTÉ setting so soften the onions,
vegetables and aromatics and to deglaze
the pan with wine.
•
The key to creamy risotto is toasting the rice
grains before the liquid is added. For best
results, use SAUTÉ setting to toast the
grains prior to cooking. Stir rice grains for
2–3 minutes or until the edges of the rice
grains become transparent and then
turn white.
•
Rice will swell and double in size after
cooking. For best results, do not overfill the
cooking bowl. The total volume of uncooked
rice and stock should not exceed the
½
level
marking inside the removable cooking bowl.
Potatoes
•
The PRESSURE COOK POTATO setting
is suitable for cooking both large and small
portions of potato.
•
This setting is ideal to cook both peeled
and cut potatoes and whole large
unpeeled potatoes.
•
If pressure cooking large whole potatoes,
wash well and prick potato 3–4 times
with a fork.
•
Add 1 cup of water to the cooking bowl along
with prepared potatoes.
•
For best results, do not overfill the cooking
bowl. The total volume of potatoes should
not exceed ¾ full.
Stock
•
The PRESSURE & SLOW COOK STOCK
setting is suitable for beef, chicken
and vegetable stocks.
•
If brown stocks are required, use SEAR
setting to colour beef or chicken bones
prior to pressure cooking.
•
Vegetables such as onion, carrot and
celery should be cut into large pieces.
This will make it easier to strain at the
end of cooking.
•
To shorten the pressurising time, either
add hot water to caramelised bones and
aromatics, or add cold water to bones while
still in SEAR setting and allow the water to
come to a simmer before pressure cooking.
