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from being in contact with the food. Also, they could distort and come off during
cooking which could block the safety outlets.
Accurate timing is essential when pressure cooking to prevent overcooking,
especially with vegetables, fruit and fish.
Never make milk-based recipes (such as rice pudding, semolina pudding..) when
pressure cooking using animal milk such as cows, goats, sheep milk, etc..
AUSTRALIAN – NZ GUARANTEE
COOKWARE, BAKEWARE AND PRESSURE COOKERS
Limited Replacement Guarantee
Our goods come with guarantees that cannot be excluded under the Australian
Consumer Law. You are entitled to a replacement or refund for a major failure and
compensation for any other reasonably foreseeable loss or damage. You are also
entitled to have the goods repaired or replaced if the goods fail to be of acceptable
quality and the failure does not amount to a major failure. In addition to these
statutory rights and any other rights and remedies you may have under the law,
Groupe SEB Australia Pty Ltd (we or us) guarantees this Jamie Oliver by Tefal/T-fal/
All-Clad/Moulinex product will be free of defects in material and craftsmanship
including handles, body, knobs, lids and fixings for 12 months from the date of
purchase.We also guarantee the non-stick coating of this Jamie Oliver by Tefal/T-
fal/All-Clad/Moulinex product will be free of blistering or peeling for the life of the
Jamie Oliver by Tefal/T-fal/All-Clad/Moulinex product. Should your Jamie Oliver
by Tefal/T-fal/All-Clad/Moulinex product develop a defect during the guarantee
period or the non-stick coating peel during the life of your Jamie Oliver by Tefal/T-
fal/All-Clad/Moulinex product, you should return it, at your cost, to the retailer from
which you purchased it from, together with your receipt as proof of purchase. The
retailer will then forward your claim directly to us for processing. Alternatively, if
the retailer is unable to help you, you may contact us directly at:
Groupe SEB Australia Pty Ltd,Customer Service Department,Unit 1, No 10 Hill Rd,
Homebush NSW 2127 T: +61 2 9748 7944
If on receipt your Jamie Oliver by Tefal/T-fal/All-Clad/Moulinex product is found
to be defective or the non-stick coating has peeled, we will, at our cost, replace
or repair the product in our discretion. Only the defective part or accessory will
be repaired or replaced. Packaging, instructions etc. will not be replaced unless
faulty.This guarantee excludes defects caused by the Jamie Oliver by Tefal/T-
fal/All-Clad/Moulinex product not being used in accordance with instructions ,
accidental damage (including overheating), misuse or being tampered with by
unauthorised persons. It also does not apply if the Jamie Oliver by Tefal/T-fal/
All-Clad/Moulinex product is used commercially and excludes consumable items
(including accessories such as pressure regulators and safety devices), dishwasher
effects and damages, stains, dents, discolouration, scratches or scuffs due to
normal wear and tear, and your costs of claiming under the guarantee.
GOLDEN RULES WHEN PRESSURE COOKING
(FOR UK CONSUMERS)
The minimum quantity of liquid required for normal cooking is 250 ml (½ pint)
for the first ¼ hour cooking. For each additional ¼ hour, or part of ¼ hour, add
a further 150 ml (¼ pint) of liquid. For example, 45 minutes cooking requires
600 ml (1 pint) of liquid. Note: This is only a general guide. Certain foods, such as
rice, pulses, steamed puddings and Christmas puddings may require extra water
(see details below).
When steaming foods in the basket use a minimum of 750 ml (1¼ pint)water
in the cooker.
Always use a liquid that gives off steam when boiled e.g. water stock, wine, beer,
cider. Never use oil or fat. All pressure cooking requires some liquid.
The maximum filling level when all the ingredients and liquid have been added are:
- Solid foods e.g. vegetables, meat joints: no more than two-thirds full (MAX 2
mark).
- Liquid and cereals e.g. soups, stews, cereal and pasta: not more than half full.
- Pulses e.g dried beans and dried peas, rice stewed fruit, compotes, pumpkin,
courgette and potatoes: no more than one-third full (MAX 1 mark)
When cooking pulses they swell up and tend to froth up. Use 1.2 litres (2 pints)
water for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried
peas and dried beans, must be soaked in boiling water for 1 hour before cooking.
Drain, rinse thoroughly and cook in fresh water. Never eat uncooked beans or
peas. Soaking is not necessary for red lentils. The high temperatures achieved in
the pressure cooker ensure that any natural toxins in the pulses are destroyed.
Canned beans and pulses can simply be drained and rinsed before adding to the
pressure cooker.
For steamed suet puddings, sponge puddings or Christmas puddings, a short
pre-steaming time is best to enable the raising agent to activate and prevent a
heavy, close texture. Extra liquid is required so use a minimum of 1½ pint/900 ml
of boiling water for a combined steaming and cooking time of up to 1 hour. For
each additional ¼ hour of cooking, or part of ¼ hour, add a further ¼ pint/150
ml of boiling water. Pre-steaming is done with the operating valve in the steam
release position on a low heat for the required time. Then turn the operating
valve to , and increase the heat to bring to full pressure. Lower the heat and
pressure cook for the required time.
Pressure cooking operates at 65 kPa (9psi/9lbs).
Never cook dumplings with the lid tightly closed, as they could rise up and block
the safety devices. Cook the stew and at the end of cooking, release the steam
and cook gently for about 10 - 15 minutes without the lid on.
Pressure cooking times vary according to the size of individual pieces or thickness
of the food, not the weight.
Cooking containers must withstand temperatures of 130°C (250°F). Any covering
on containers, e.g. foil, greaseproof paper, must be securely tied otherwise they
could block the safety devices. Do not use plastic lids as they prevent steam
EN