Useful General Information
Principles of Pressure Cooking
Ordinary open-pot cooking is done at the boiling point of water
which produces steam at sea level at 100°C (212°F). Pressure cooking
works by sealing the steam in a pot so that there is a rise in pressure to
a safe, controlled extent which raises the boiling point of water and
therefore the cooking temperature. The steam permeates through the
food, tenderising it, infusing it with flavour, preserving nutrients, colour,
texture and juices and cooking much faster. The Futura Pressure Cooker
cooks food at 121°C (250°F) at a pressure of 15 lb per square inch
(1 kg per square cm).
Benefits of Futura Pressure Cooking
Futura pressure cooking can reduce normal cooking times by as
much as half. Economical foods such as legumes (lentils, dried peas
and beans) and tough cuts of meat can be cooked to perfection in a
fraction of the normal time. Because food cooks faster in a pressure
cooker, you save fuel, and therefore money. Scientific literature indicates
that certain nutritive elements such as proteins and vitamins are better
retained by pressure cooking. Steaming is ideal for low-calorie, low-fat
cooking. The higher temperature while pressure cooking gives more
hygienic food. Closed cooking in steam under pressure may better evoke
the natural flavours of the food – producing delicious results. A wide
range of foods, whether parts of recipes or entire meals, can be cooked
in your Futura.
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CONTENTS
IMPORTANT SAFEGUARDS 1
How to Close the Futura 3
How to Open the Futura 4
Useful General Information 5
Product Information: Getting to Know Your Futura 7
Trial Run 10
Futura Cooking Tips 12
Measurements 15
Pressure Cooking Time Charts 16
Rice 16
Meat 18
Poultry 19
Seafood 19
Vegetables 20
Legumes 22
Using Grid, Separators and Molds 25
Care and Cleaning 27
What to Do if This Happens 29
Capacity/Volumes for the Futura Pressure Cookers 29
Special Instructions for the
Futura Stainless Steel Pressure Cooker 30
Parts and Service 32
Do-it-Yourself Repairs 33
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