7
1.3. Dried beans and dried peas: no more than ⅓ full
2. For a well-browned juicy roast, first brown the meat in the Le Flame pot then cook
the roast under the low pressure.
3. When cooking dried beans note they will swell up and tend to froth up. Use 32 ounce
(1.2 liters) water for every 8 oz / 250 g of beans.
4. When pre-steaming foods before pressure-cooking:
4.1. Steamed puddings: Use a minimum of 24 ounces (900 ml) of boiling water for
a combined steaming and cooking time of up to 1 hour. For each additional ⅓
hour of cooking, or portion thereof, add another 4 ounces (150 ml) of boiling
water.
4.2. Never cook dumplings with the lid tightly closed, as they could rise and block
the safety devices. Cook them at the end of meal preparation without the lid
on.
4.3. The Low Pressure cooking times vary according to the size or thickness of the
food not the weight.
4.4. When steaming foods in the basket add the required quantity of water and rest
the basket on top.The water should not come over the base of the basket.
4.5. Cooking containers must withstand temperatures of 130°C (250°F). Any
covering on containers, foil or greaseproof paper, must be securely tied
otherwise, they could block the safety devices. Do not use plastic lids as they
prevent steam from being in contact with the food, also, they could distort and
come off during cooking which could block the safety outlets.
5. Use of seasoning
The Low Pressure Cooker, once tightly closed, allows ingredients to preserve their
full flavor while concentrating in the flavor of the herbs and various ingredients that
have gone into their preparation. Use small quantities of seasoning, about half of
what you normally use.
Cooking Times
The following chart is provided for reference only. All cooking times are approximate,
and will vary with stove type, altitude, and personal taste. When cooking with Flavor-
Pro™ ALWAYS remember that timing your meal BEGINS when the pressure regula-
tor starts to discharge steam.
