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Cooking with the pressure cooker
WARNING!
Risk of injury
Forcing the lid to open may result in burns and serious injury.
− Once the safety valve pops up, there is pressure built up inside
the pressure cooker. Never open the lid at this time.
CAUTION!
Risk of clogging!
Overfilling the pressure cooker may cause excess steam which may
lead to burns.
− Do not overfill the pressure cooker; otherwise, there is a risk of
clogging the steam outlets (e.g., safety valve) and developing
excessive pressure.
Tips on cooking with the pressure cooker
− Cooking under pressure raises the temperature of the liquid and
steam inside the pressure cooker well above boiling point. This
method of cooking is saving you both time (foods cook up to 70%
faster ) and money (less energy is used). Besides, more vitamins
and minerals in the food are retained and natural flavours are
enhanced.
− The pressure cooker must be filled at least to the MIN. mark with
water or liquids to make steam.
− In general, cut the ingredients which are to be cooked quickly into
larger pieces and those which are to be cooked slowly into smaller
pieces for even cooking results.
− When cooking white rice, use the measuring cup
16
provided.
The optimum proportion is 1 cup of rice to 1 cup of water. After
cooking is done, rest for 10 minutes before opening the lid.
− Frozen meats and vegetables must be defrosted before cooking.
− When cooking dried beans and peas, soak them for a minimum of
3 hours in water first before using in your recipes.
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