Tips:
• Try placing your veg on the steam rack with
the minimum amount of water required.
Save the remaining liquid after cooking for
stock.
• If your vegetables are still steaming after
being removed from your pressure cooker,
they’re still cooking! If your recipe calls for
vegetables that are al dente, try running
cold water over them in the sink to stop the
cooking process.
• Cut ingredients into uniform sized pieces for
evenly cooked food.
• Use fresh herbs when cooking meat.
Pressure cooking tends to infuse the avour
of all the ingredients you cook together. Put
fresh herbs in the pressure cooker whole,
including the stems.
• When you cook with dried beans, lentils,
rice or other foods that expand and absorb
liquids, don’t ll the pressure cooker more
than half full.
Check this chart for
basic imperial to metric
conversions of weights.
Metric Imperial US cups
250ml 8 oz 1 cup
180ml 6 oz 3/4 cup
150ml 5 oz 2/3 cup
120ml 4 oz 1/2 cup
75ml 2 1/2 oz 1/3 cup
60ml 2 oz 1/4 cup
30ml 1 oz 1/8 cup
15ml 1/2 oz 1 tablespoon
Imperial Metric
1/2 oz 15g
1 oz 30g
2 oz 60g
3 oz 90g
4 oz 110g
5 oz 140g
6 oz 170g
7 oz 200g
8 oz 225g
9 oz 255g
10 oz 280g
11 oz 310g
12 oz 340g
13 oz 370g
14 oz 400g
15 oz 425g
1 lb 450g
Food Allergies
Important Note:
Some of these
recipes may contain
nuts and/or other
allergens.
Please be careful
when making any of
our sample recipes
that you are NOT
allergic to any of
the ingredients. For
more information on
allergies, please visit
the Food Standards
Agency’s website at:
www.food.gov.uk
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