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manual abstract
Be sure you understand all operating instructions before using the pressure cooker. IMPORTANT SAFEGUARDS To reduce the risk of personal injury or damage to property, follow basic safety precautions when using this appliance, including the following: 1. Read all instructions carefully. 2. Do not touch hot surfaces. Use handles or knobs. 3. Close supervision is necessary when the pressure cooker is used near children. 4. Do not place the pressure cooker in a heated oven. 5. Extreme caution must be used when moving a pressure cooker containing hot liquids. 6. Do not use the pressure cooker for other than intended use. 7. This appliance cooks under pressure. Improper use may result in scalding injury. Make certain unit is properlyclosed before operating. 8. Do not fill the unit over 2/3 full. When cooking foods that expand during cooking such as rice and dried vegetables, do not fill the unit over 1/2 full. Cooker is marked with 2/3(MAX) fill lines. 9. Do not cook foods such as applesauce, cranberries, pearl barley, oatmeal or other cereals, split peas, pasta and rhubarb in the pressure cooker. These foods tend to foam, froth and sputter and may block the pressure release device. 10. Always check the pressure release devices for clogging before each use. 11. Do not attempt to open cover until internal pressure has been reduced. 12. Do not use this pressure for pressure frying with or shortening. 13. Never operate the cooker under pressure without any liquid inside. Do not allow the cooker to boil SAVE THESE FOR HOUSEHOLD Rev. 1101C Main Components 3.5 Qt. Pot 8 Qt. Pot Tempered Glass Lid Features: • Pressure Selector Dial for 3 internal pressure settings. • Quick Pressure Release. • Cool Touch Handle. • Encapsulated Thermic Base for superior heat distribution, 18/10 stainless steel body for strength, lasting beauty and easy care. • Handle Lock Release Mechanism for one handed opening and closing of lid. The mechanism design prevents the lid from being opened when any pressure exists inside of the unit. 1 USING FOR THE FIRST TIME Please read these instructions carefully before using the cookware for the first time. • Before first use, wash the pressure cooker and lightly oil the seal ring. • Put at least 1 1/2 cups of water/ liquid in the pot with the food. Never fill the pot more than two- thirds full. • Lock the lid. • Turn pressure selector to the desired pressure: (I) Low, ( II) Medium, (III) High. See cooking chart on page 3 for guidance. • Turn the heat source to high until the pressure reaches the desired setting. Once the cooker has reached its intended pressure, a red dot will appear in the pressure indicator window. As pressure builds up, it is normal for a small amount of steam to be released from around the edges of the cooker and handles. Also at this time, you may hear a hissing sound. This is normal. Reduce the heat to the minimum required to maintain pressure. • Set a timer for precise timing. See cooking chart on page 3 as a guide. • When the cooking time is complete, release the pressure by using either of the methods described on page 6 in this manual. • Slowly and carefully turn the pressure selector dial “in steps” to the “Open” position (0) and unlock the lid by pulling the handle and lifting the lid up. Open the lid away from you. • NEVER USE FORCE TO OPEN THE COOKER. NEVER OPEN THE LID TOWARDS YOUR FACE. • After use, wash, rinse and dry all parts. Lightly oil the seal. Store the lid upside down on the pot. • All components of the pressure cooker set are dishwasher safe EXCEPT the pressure cooker lid. COOKING TIME CHART Use the cooking times on this chart as guidelines. Actual times will vary depending upon the amount of ingredients in the cooker and your individual preferences. Start timing when desired pressure is reached. FOOD PRESSURE SELECTOR COOKING TIME (Min) RELEASE METHOD STANDING TIME (Min) VEGETABLES - Add 1 1/ 2 cups water, use Steamer Basket on Steamer Support and time precisely A rtichokes M edium III 6 Quick - Asparagus M edium stems II 1 1/ 2 Quick - Beans (green) Whole I 2 Quick - Broccoli (florets) Stems cut to 1" I 2 Quick - Cabbage ( 1/ 2) Cut into quarters I 6 C o mbinatio n 4 Carrots 2" pieces II 4 Quick - 1/ 4" slices II 2 Quick - Cauliflower Florets I 3 Quick - Corn On cob I 6 Quick - Potato large, quartered III 8 C o mbinatio n 5 Potato, sweet Halved lengthwise III 10 C o mbinatio n 3 M EAT, P OULTRY AND FISH - When adapting standard recipes, use 1/ 2 amo unt of water used with co nventio nal coo king Beef Stews III 16- 20 N atural 10-20 Roasts III 40- 50 N atural 10-20 Chicken Whole II 18- 25 N atural 10- 20 Parts II 8- 15 Quick - Boneless II 5- 7 Quick - Po rk Roasts III 15- 25 N atural - Boneless II 7- 10 Quick - Shellfish M ussels/ Clams I 3-6 Quick - Shrimps/ Prawns I 2-8 Quick - Fish 1" Steaks I 5-8 Quick - RICE - Always add at least one tablespoo n of oil or butter to reduce fo am White - use 1/ 3 to 1/ 2 less water than in normal recipe III 3 C o mbinatio n...