B/R/K Alpha User manual

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B/R/K
Ger m a n y
Instructions for use
of your Alpha pressure cooker

2
Before using your cooker, please read these instructions through carefully and keep them
safely for future reference.
Range available Page 2
Steaming with the pressure cooker Page 3
Description of the pressure cooker Page 4/5
Safety precautions Page 6/7
Before first use Page 7
Instructions in brief Page 8
Cooking with the pressure cooker Page 9/10
At the end of the cooking time Page 10
Cleaning and maintenance Page 10
Questions and answers Page 11
Cooking instructions Page 12/13
Notes / recipes Page 14/15
Accessories and replacement parts Page 16
Warranty Page 16
Contents

3
We are delighted that you have selected this quality product. To
guarantee both its safety and long service, this pressure cooker
is manufactured to extremely high standards, and only the best
materials are used. We hope you will obtain plenty of enjoyment
from its use.
This pressure cooker offers you many advantages:
The continuously-adjustable pressure regulator valve.
Instructions in recipes and cooking time tables can only ever be
guidelines. This is why we have developed a continuously-
adjustable pressure-regulator valve which you can set in any
position between 1 and 2. This has the advantage that,
according to size or amount of the food to be cooked, you can
set the pressure individually in the cooker using the valve.
Please see the cooking times table at the end of this instruction
booklet for basic settings.
Look after it well, and you will enjoy your pressure cooker for a
long, long time.
So please read these instructions carefully
and completely.
You will cook more healthily.
Your food will be prepared gently by cooking it for a shorter time
and in the oxygen-free steam. Every minute you save means a
saving of important vitamins, nutrients and minerals.
Your cooking will taste better. By cooking without oxygen, the
flavour and natural colouring of your vegetables will to a very
large extent be preserved.
You will cook more quickly, and save time and energy.
With this pressure cooker you will save up to 70% of the time
you have previously spent on cooking. And you will save energy,
up to 60% on dishes with a longer cooking time and between 30
and 40% on dishes with shorter cooking times.
You will also cook to a large extent without cooking smells and
cooking vapours.
Steaming with the pressure cooker
Nominal Fill with
capacity max. 2/3
3 1/4 qt 2 1/8 qt
6 qt 4 qt
4 1/4 qt 3 qt
6 1/3 qt 4 1/4 qt
9 1/2 qt 6 1/3 qt
3 Liter 2 Liter
5.5 Liter 3.7 Liter
4 Liter 2.7 Liter
6 Liter 4 Liter
9 Liter 6 Liter
Range available:
Range available:

One-hand opening-/closing-
system
Pressure regulator valve
Safety valve / pressure indicator
Safety window
Filler markings / qt scale
Lid with sealing ring
Handle with flame protection
Cooker pot
Thermal sandwich base
4
12
9
8
5
4
3
2
1
7
6
3
4
2
7
5
1
8
6
7
9
1) With the new one -
hand opening-/closing
system you can put the
lid on the pot in each
position. For this purpose,
place the lid on the
pressure cooker by
pressing the 2 buttons of
the one-hand closing
system. Press lid on pot.
Release the buttons and you will hear the 2 locking
blocks close.
For opening read carefully the instructions on page 10.
The pressure regulator valve
for continuously-variable
cooking settings. The valve
keeps the pressure and
temperature at the desired
setting automatically.
Position 1for gradual cooking (0,6 bar/60 kPa)
Position 2for quick cooking (1,0 bar/100 kPa)
Position for gradual release of pressure
Position for cleaning the valve
Maximum permitted pressure for this pressure cooker:
3.0 bar / 300 kPa
Description

The pressure cooker:
This pressure cooker – with its
attractive, timeless design – is made
of high-quality, 18/10 stainless steel,
is easily cared for and – WITHOUT
ITS LID – may also be cleaned in the
dishwasher: Without its lid, it may
also be used as a normal saucepan.
5
6
4
8
3
5
The thermal sandwich
capsule base:
A super-strong base for all cooktop
types. It is absolutely stable,
guarantees best heating
characteristics and saves energy.
The safety valve, which also acts
as a pressure indicator:
While pressure in the cooker is
building up, the RED pressure
indicator is visible and the cooker is
locked (never attempt to
open it using force). If the pressure
indicator is not visible, the cooker is
no longer under pressure. It can then
be opened. If for any unexpected
reason the pressure regulator valve
does not release steam as it should,
this valve will open in accordance
with the prescribed instructions.
The safety window:
An additional safety element is the
safety window in the top of the lid. If
there is excessive pressure in the
cooker, the sealing ring forces its way
out through this window, and the
steam can escape.
Filler markings /qt scale:
Shows details of minimum and
maximum filling, also contents in qt.
An important scale; never cook
without liquid, and never cook more
than 2/3-full.
The lid and sealing ring:
Sealing rings are subject to wear-and-
tear, and must be replaced when
necessary.
Important: you should only use our
own original sealing rings.
9
Description

6
Before first using the pressure cooker, please read these
instructions thoroughly.
The pressure cooker and pressure cooker lid should be cleaned
thoroughly on each occasion before use.
On each occasion before use, check that the safety devices are
all in proper order (pressure regulator valve, safety valve and
sealing ring).
People not familiar with the use of this pressure cooker should
not be allowed to use it.
If you use this pressure cooker when children are in the vicinity,
please be particularly careful.
This pressure cooker may only be used for the purpose of fast
cooking, for which it was designed. It may only be used as a
“normal” saucepan WITHOUT the pressure lid. Please never use
it in a baking oven or in a microwave.
The pressure cooker may only be placed on the appropriate
cooktop for its size. When using full power to heat it, always
keep it under observation. Too high a gas flame can for example
damage the handles.
Never touch the outside of the pressure cooker during cooking,
as you may burn yourself. If the pressure cooker is still hot, it
must only be touched or moved with great care, and by the
handles on the pressure cooker itself, and not by the lid.
This pressure cooker must never be used without liquid, or it
may be damaged.
Safety precautions
The pressure cooker must never be filled more than 2/3-full, or
when cooking food which expands or bubbles strongly (e.g. rice
or pulses) not more than half-full. These foods should first be
brought to the boil in the uncovered pressure cooker and then
skimmed before the lid is closed.
Under pressure, the pressure cooker must never be used for
roasting or frying using fat or oil.
When preparing e.g. sausages with an artificial skin, this must
first be pierced. If the skin is not pierced, it will expand under
pressure and may burst. Any splashes that occur may cause
burns.
Nominal Fill with minimum
capacity amount of liquid
3 1/4 qt 1/4 qt
4 1/4 qt 3/8 qt
5 3/4 qt 1/2 qt
6 1/3 qt 1/2 qt
9 1/2 qt 3/4 qt
3 Liter 1/4 Liter
4 Liter 3/8 Liter
5.5 Liter 1/2 Liter
6 Liter 1/2 Liter
9 Liter 3/4 Liter

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Before first using the pressure cooker, please read these
instructions thoroughly.
If you have cooked meat with the skin on which is swollen after
cooking, do not pierce it but let it go down. Otherwise you might
burn yourself.
You should not pressure cook foods which tend to cause
foaming, such as apple purée, rhubarb, spaghetti, rolled oats or
other types of cereals. As these foods can be swirled upwards
during cooking, there is a risk of the cooker valve becoming
blocked.
If the contents are mushy, the pressure cooker must be agitated
gently before opening it.
During cooking, bursts of steam will be given off vertically from
the centre of the regulator valve. Please take care that you do not
come into contact with this hot steam.
During the cooking process, the safety devices must not be
interfered with.
When the pressure cooker is under pressure, force must never
be used in an attempt to open it.
The pressure cooker must be allowed to cool down before it is
opened. Steam pressure must be completely released, otherwise
it will not be possible to open the cooker. Please observe the
opening instructions (pages 8 and 10). Do not undertake any
modifications to the safety devices; otherwise there is risk of
scalding. When releasing the steam, keep hands, head and body
out of the way of the steam.
You should only use original accessories and spare parts or lids
and pans as designed for these pressure cookers.
Pressure cookers or accessories which are deformed or
damaged in any way should not be used in any circumstances.
If repairs are necessary at any time, please contact our customer
service department.
This pressure cooker is suitable for the following types of
cooktop:
When using an electric hotplate, its diameter must be smaller
than or equal to that of the cooker.
When using the gas stove, the crown of the flame must not
exceed the diameter of the base of the cooker pot.
When using a ceramic cooktop, the base of the cooker should
be absolutely clean and dry.
Please look after these instructions carefully for future reference.
Safety precautions
Read through the safety precautions and instructions for
use with care.
Clean the pot with hot water and mild washing liquid and dry
thoroughly.
If after the first boiling, white spots should form on the
bottom of the cooker, these are caused by extreme hardness
of the water. These spots can easily be removed either with
vinegar or descaler. On no account should you use abrasive
cleaners or wire wool for cleaning.
This also applies for cleaning the stainless steel exterior.
Please check that the pressure regulator valve and the
pressure indicator are freely moveable.
Before first use

Close:
With the new one -hand opening-/
closing system you can put the lid
on the pot in each position. For
this purpose place the lid on the
pressure cooker by pressing the 2
buttons of the one-hand closing
system. Press lid on pot. Release
the buttons and the 2 locking
blocks close audibly.
Steaming off/cooling
down/opening:
Remove the cooker from the
source of heat, stand it on a
suitable surface, turn the pressure
regulator valve slowly to position
”0” and wait until no further steam
escapes and the pressure indicator
has retuned to its starting position
(see page 10). Now the cooker is no longer pressurized, you can
open it by pushing the locking slide forwards and holding it there
while you slide the two handles apart.
WARNING:
Never attempt to force open the
lid. The lid can only be opened
when the cooker is not under
pressure.
8
Cooking positions:
Set the desired cooking position
with the pressure regulator valve
and bring to boil under full power.
Position 1 =
Gentle cooking (0,6 bar)
Position 2 =
Fast cooking (1,0 bar)
On reaching the selected working
pressure, the pressure regulating
valve releases steam continuously.
At this stage, the source of heat
should be turned down low.
Pressure indicator:
When pressure in the cooker builds up towards the selected
cooking position, the RED pressure indicator (safety valve)
becomes visible.
The cooker is locked and can now only be reopened after the
steam is allowed to escape.
The cooker can only be reopened once the pressure indicator is
no longer visible, after the steam is allowed to escape and cool
down.
Please always take note of the detailed instructions given in these
instructions for use.
Before cooking
Before each use, make sure that the safety locking system, the
pressure regulator and the sealing ring are all clean and
functioning properly.
Instructions in brief

Select the desired cooking level with the help of the pressure
regulator valve:
Position 1:
Gentle cooking at about 110°C / 0.6 bar.
For steaming and stewing more delicate
foods such as vegetables, fish, fruit etc.
Position 2:
Fast cooking at about 120°C / 1.0 bar.
For cooking and browning e.g. meat,
soups, stews, brown rice etc.
Place the pressure cooker with preset cooking setting on the
correct source of heat, and turn this up to full power.
As soon as the pressure indicator becomes
visible, it will still take a few minutes until
the working pressure is reached and the
cooker is correctly sealed. When working
pressure is reached, the regulator valve
releases steam continuously so that no
excess pressure can build up.
Only at this point should the source of heat be turned down.
In this way, you avoid unnecessary consumption of energy
and the risk of the cooker boiling dry.
The actual cooking time starts at this moment.
9
Cooking with the pressure cooker:
Fill the pan with sufficient liquid to
generate the necessary steam
(water, sauce or stock).
WARNING: always add adequate
liquid. NEVER let the pressure
cooker “cook dry”.
Now add the food to be cooked. Maximum 1/2 full for foods that
swell or tend to foam up. Maximum 2/3 full for all other cooking.
Please observe the filler scale inside the pot.
Please check that there is adequate space between the food to
be cooked and the lid with safety valves.
Caution:
So that the base of the cooker is not attacked by salt, you
should only add salt to water
which is already boiling, and
stir it gently.
Now put the lid on the cooker.
With the new one -hand
opening-/closing system you
can put the lid on the pot in
each position. For this purpose
place the lid on the pressure
cooker by pressing the 2
buttons of the one-hand closing system. Press lid on pot.
Release the buttons and you will hear the 2 locking blocks close.
Cooking with the pressure cooker

The heating source is turned off when cooking time is finished,
and the pressure in the cooker must be released. Take the
cooker away from the cooktop, and place it on a suitable surface
For releasing the pressure, you have the following 3 options.
1.) Let it cool down:
Wait until the safety valve has completely disappeared. This is
the recommended method for foods which are mushy or tend to
foam.
2.) Gradual release of pressure:
Turn the pressure regulator
valve slowly to this position:
WARNING: the escaping
steam is extremely hot. The
steam escapes vertically, so please
do not hold your hands above the
valve. Wait until all the steam has
escaped, and the pressure
indicator is no longer visible. This
method is not suitable for foods
which are mushy or tend to foam.
3.) Quick release of pressure:
Carry the pot to the sink and let
cold water run over the lid (but not
the valve),letting it run down the
side of the cooker to cool it
quickly.
When the pressure indicator has
dropped completely out of sight,
the cooker is no longer under
pressure. You can now open it: see
page 8. The lid can now be taken
off. WARNING: Never use force to open the lid, and never
interfere with the safety systems. The cooker can only be
opened when it is no longer under pressure.
Cleaning and replacing the
sealing ring.
Clean the sealing ring, rinse it
under hot running water and dry it.
As soon as the sealing ring
becomes hard and turns a
brownish colour, it should be
replaced.
The safety valve
only needs – along with cleaning
the lid – to be run through and
rinsed with running water. It can
also be tested clear by using a
pointed object.
Cleaning the pressure regulator
valve:
Remove the plastic top from the lid
of the cooker. To do this, you press
the valve down and
turn it completely to
the left to position:
The top can now be lifted off and
the valve removed and cleaned
under running water.
You should store the pressure
cooker after cleaning and drying it
in a clean, dry and protected
environment. Do not put the lid on
and do not lock it, but store it with
the lid for example upside-down on
the cooker.
10
Cleaning and maintenance:
Clean your pressure cooker after every use with hot water and
mild dishwashing soap. Please do not use any scratching,
abrasive or caustic cleaners, or any containing chlorine. The
cooker - without its lid - can also be cleaned in the dishwasher.
The lid should always be cleaned by hand.
At the end of the cooking time / Cleaning and maintenance

11
When it takes a long time to come to the boil:
• the source of heat is not hot enough
• turn up the source of heat to maximum
When the pressure indicator does not rise, and during
cooking no steam escapes from the valve:
• this is perfectly normal in the first few minutes
• if this effect persists, check whether:
• the source of heat is hot enough; if not, turn it up.
• there is sufficient liquid in the cooker.
• the pressure regulator valve is set at “0”.
• the pressure cooker is properly shut.
• the sealing ring or the rim of the cooker is damaged.
When the safety valve has risen and during cooking, no
steam is escaping from the pressure regulator valve:
• hold your pressure cooker under cold running water to
release the pressure
• open the cooker
• clean the pressure regulator valve and the safety valve.
When the steam escapes from all around the lid, check:
• whether the lid is properly closed.
• whether the sealing ring is properly fitted.
• the condition of the sealing ring (if necessary, change it).
• cleanliness of the lid, the safety valve and the
pressure regulator valve.
• rim of the cooker is in good order.
Questions and answers
When the lid cannot be opened:
• check whether the safety valve has dropped
completely; if not, release the pressure.
• if necessary, cool the pressure cooker off under cold
running water.
When the food being cooked is either not fully cooked or
overcooked, check:
• the cooking time
• the hotplate output
• the pressure regulator valve that it is correctly set
• the amount of liquid
When the food being cooked is burned on in the cooker:
• leave your pressure cooker to soak for a good time
before cleaning it.
• do not use any caustic cleaners, or cleaners containing
chlorine.
When one of the safety devices is triggered:
• turn off the source of heat and remove the cooker from it
• allow the cooker to cool down
• open it
• check the pressure regulator valve, the safety valve and
the sealing ring and clean them.

12
Cooking instructions
Every time you cook, always make
sure that the correct amount of liquid
is added – you must never cook dry.
Please also make sure that the cooker
is never filled more than 2/3 full.
Please read the corresponding
instructions in these Instructions for
use.
Different cooking times will also
depend on quality and size of the food to be cooked. For this
reason, the times given below can only be treated as
approximate.
After a time, you will accumulate enough experience yourself to
know exactly how long you must cook your food.
It is not necessary to defrost deep-frozen foods in advance; it is
sufficient to lengthen the cooking times slightly.
Soups and stews with braised meat:
Where cooking times of the different ingredients do not
varymuch (e.g. for meat and vegetables), the meat is browned
and then the vegetables are added with the water. When cooking
times vary widely, interrupt the meat cooking and add the
vegetables and water for the last few minutes. In this way, the
meat and the vegetables will finish cooking at about the same
time.
For soups and stews you should note:
that foods which tend to foam up must be brought to the boil in
an uncovered pressure cooker, and should be skimmed off
before you close the cooker. When cooking is finished, please let
the steam escape slowly, or leave the pressure cooker to cool
down.

13
MEAT COOKING TIME RAPID COOK
Goulash 15-20 min. 2
Chicken 20-25 min. 2
Veal, sliced 6 min. 2
Veal, roast 15-20 min. 2
Veal fricassee 5 min. 2
Turkey leg 25-35 min. 2
Beef roast 40-50 min. 2
Rib of pork 10-12 min. 2
Meat roulade 15-20 min. 2
Braised marinated beef 30-35 min. 2
Roast pork 25-30 min. 2
Meat:
Meat is brought to a boil in the uncovered pressure cooker. It is
then topped up as necessary. Pieces which are too large should
be cut up and browned individually, then laid over one another to
complete cooking.
FISH COOKING TIME GRADUAL COOK
Steamed fish with potatoes 6-8 min. 1
Fish in white wine sauce
with potatoes 6-8 min. 1
Cod 4-6 min. 1
Fish (fresh):
Cook with adequate liquid, according to amount. Since fish
stock is extremely sticky, the lid should be removed as soon as
the pressure indicator has completely disappeared.
Frozen food:
The otherwise long times needed for defrosting shrink to
minutes, but still depend on type and amount of the food to be
defrosted. Defrosting in the pressure cooker preserves the
vitamins, minerals and flavours of your food.
SOUPS COOKING TIME RAPID COOK
Bean soup 20 min. 2
Pea soup (not soaked) 20-25 min. 2
Vegetable soup 4-8 min. 2
Goulash soup 10-15 min. 2
Potato soup 5-6 min. 2
Minestrone 8-10 min. 2
Rice soup 6-8 min. 2
Boiling chicken 25-35 min. 2
Tomato soup with rice 6-8 min. 2
VEGETABLES COOKING TIME GRADUAL COOK
Cauliflower 3-7 min. 1
Peas, green 3-5 min. 1
Carrots 3-7 min. 1
Stuffed capsicum 6-8 min. 1
Mushrooms 6-8 min. 1
Cabbage types 5-15 min. 1
Spinach 3-4 min. 1
RAPID COOK
Beans 6-10 min. 2
Potatoes 6-8 min. 2
Potatoes (unpeeled) 6-12 min. 2
Vegetables:
The finer the vegetables are cut up, the shorter their cooking
time. On the other hand, if you prefer them “crunchy”, their
cooking time is shorter.
Suggestion: it is better to undercook – extra cooking is always
possible.
Cooking instructions

14
Notes / recipes

15
Notes / Recipes

B/R/K
Ger m a n y
IMPORTANT!
When any parts are replaced, only our own ORIGINAL spare
parts designed for this pressure cooker may be used.
Pressure regulator
valve.
Item No. 507026000
Sealing ring
Item No. 507025100
Handle
Item No. 507027000
If repairs are necessary, please contact our customer service
department. Repairs may only be undertaken by authorized
service centers.
10-YEAR WARRANTY
This B/R/K product is manufactured from top quality surgical
grade stainless steel. When cared for and used properly, your
B/R/K pressure-cooking system will provide many years of
trouble free service. Kitchen Resource hereby guarantees your
B/R/K product to be free of material and manufacturing defects
for a period of ten years. All materials used comply with the
strictest quality requirements, and the manufacture of these
pressure cookers is strictly controlled. If any problem caused by
a defect in manufacture or materials is necessary within ten
years, we will repair or replace your B/R/K pressure cooker at no
charge. Normal wear and tear to the appliance, or any parts of
the appliance, is not covered under warranty.
To comply with the terms of this warranty - please send your
defective item, prepaid, to:
Kitchen Resource
Attention: Warranty Service
180 West 500 North
North Salt Lake, UT 84054
Upon inspection of defect,
your repaired or replacement
item will be sent to you
postage prepaid.
Sales and customer service:
Kitchen Resource
180 West 500 North
North Salt Lake, UT 84054
Tel: [phone]
www.kitchenresource.com
SA/E 032007/2000