3
12
with liquid. When cooking foods that expand during cooking do not fill
the unit over
1
/2 full.
■
When cooking food under pressure, at least 1
1
/2 cup (12 oz.) of liquid
must be used.
■
Foods such as applesauce, cranberries, pearl barley, oatmeal or other
cereals, split peas, noodles and pasta, or rhubarb should not be cooked
under pressure in the pressure cooker. These foods tend to foam, froth
and sputter, and may block the floating valve.
■
The exterior and the lid becomes hot during use. Do not touch hot
surfaces. Use handles or knobs.
■ WARNING:
Keep hands and face away from pressure regulator knob
when releasing pressure.
■ While the unit is in operation, never remove the lid.
■
Do not pick up regulator knob when inner tank full of steam pressure.
■
To reduce the risk of electric shock, cook only in removable container.
■
After cooking, use extreme caution when removing the lid. Serious burns
can result from steam inside the unit.
■ CAUTION:
When removing the lid, there could be a suction created
between the inner pot and lid.
■
Extreme caution should be used when moving any appliance
containing hot food or liquid.
■
Do not attempt to dislodge food when the appliance is plugged in.
■ CAUTION:
Perishable foods such as meat and poultry products, fish,
cheese and dairy products cannot be left at room temperature for
more than 2 hours. (No longer than 1 hour when the room
temperature is above 90°F). When cooking these foods, do not set
the delay time function for more than 1-2 hours.
■ DANGER:
Never deep fry or pressure fry in the pressure cooker. It is
dangerous and may cause a fire and serious damage.
■
Using attachments not recommended or sold by the manufacturer may
cause hazards.
■
Make sure appliance is off before unplugging from wall outlet.
■
Always unplug before cleaning. Allow to cool before putting on or taking
off parts.
■
To protect against electrical shock, do not immerse plug, cord or
housing in water or any other liquid.
■
Servicing or repair should only be completed by a qualified technician.
■ DANGER:
Do not lift the unit with cover handle, use side handles only.
SAVE THESE INSTRUCTIONS
Cooking times are approximate times. Use these as general
guidelines. Size and variety will alter cooking times.
Vegetables High Pressure
(15.0P)
Apples, chunks (low pressure) 2 mins
Artichokes, whole 8-10 mins
Asparagus, whole 1-2 mins
Beans
fresh green or wax 2-3 mins
shelled lima 2-3 mins
Beets
1
/4” slices 3-4 mins
whole, peeled 12-15 mins
Broccoli, florets or spears 2-3 mins
Brussel sprouts, whole 3-4 mins
Cabbage, quartered 3-4 mins
Carrots,
1
/4” slices 1-2 mins
Cauliflower, florets 2-4 mins
Corn on the cob 3-5 mins
Eggplant, 1
1
/4” 2-3 mins
Peas, shelled 1-1
1
/2 mins
CLEANING & COOKING TIMES
7. Never use abrasive cleaners or scouring pads to clean any of the parts.
NOTE: Store the pressure cooker with the lid resting upside down on the
removable cooking pot. This will protect the valves, knobs and pressure
regulator on the top of the lid. If the pressure cooker is stored with the lid
sealed, stale odors may form inside.
Cleaning the Pressure Regulator Knob
Check that the pressure regulator knob is in working order before each use.
1. After the unit has cooled, remove the lid, lift up the regulator knob.
2. Using a brush, check and remove any food or foreign particles
that may be lodged in the floating valve.
3. Replace the pressure regulator knob in the lid.
Recommended Cooking Times
