Cook Vision B/R/K User manual

faster cooking, healthier eating - every day
modular cooking system
owners manual

faster cooking, healthier eating - every day
B/R/K
Congratulations on selecting the B/R/K cookvision
modular cooking system. B/R/K developed this
award winning, revolutionary system for everyday
use to allow you to cook quicker, eat healthier, and
be more energy efficient.
The cookvision system handles all types of food
preparation from traditional cooking to pressure
cooking. As a new B/R/K owner, please become
familiar with all your new possibilities.

1
CONTENTS
CONTENTS
Before using your new pressure cooker, please
carefully read the entire instructions and keep
them for future reference.
The B/R/K cookvision Cooking System Pgs. 2-3
B/R/K Pressure Cooker Description Pgs. 4-5
Safety Precautions Pgs. 6-8
Getting Started - Brief Instructions Pg. 9
Cooking Times Pgs. 10-11
B/R/K Pressure Cooking Pgs. 12-13
Cleaning and Maintenance Pg. 14
Trouble Shooting Pg. 15
Recipes Pgs. 16-20
Warranty Pg. 21

2
THE B/R/K cookvision SYSTEM
Pressure cooking
The specially developed, easy to use B/R/K pressure
lid, with the patented single-handed closure mecha-
nism converts any B/R/K cooking pot into a pressure
cooker. Simply put it on any pot with the same diam-
eter. It locks in any position.
Boiling / pot roasting / braising
Using the glass lid on the pot allows you to boil or
pot roast your recipes in a traditional manner. The
generously sized glass insert makes it possible for
you to keep a continuous eye on the progress of
your meal even when the lid is attached.
Steaming
The steamer insert lets you steam meals gently. You
can choose to steam cook with or without the
pressure-cooking lid.
Cooking pasta
The pasta insert is perfect for boiling pasta and
vegetables. The holes in the sides and the base
ensure an adequate supply of hot water for simmer-
ing and quick disposal of the water once cooking is
finished.

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faster cooking, healthier eating - every day
Vacuum Storing
The newly-developed and patented vacuum lid
creates a partial vacuum inside the saucepan
enabling you to store food safely for a longer period
of time. This lid is also used for conventional cook-
ing. This function adds the versatility of marinating
meat and fish. Marinade penetrates meat or fish
more quickly and effectively under vacuum.
Material Properties
The B/R/K cookvision cooking system saucepans, lids and accesso-
ries are manufactured of the highest quality 18/10 stainless steel. The
steel is resistant to water, steam, humidity, and food acidifiers. It is
indestructible and easy to care for.
Heat conductivity
B/R/K cookvision saucepans have a forged thermal sandwich base.
An aluminum plate is pressed onto the body of the pan with 1,400
tons of pressure to exclude all bubbles and is encapsulated with a
ferritic steel plate.
This refined engineering and manufacturing process guarantees even
heat distribution over the base of the pan. Optimum storage of heat
and conductivity mea ns faster reaction and cooking times on any
type of cooking surface, in particular on induction cooking surfaces.
electric gas ceramic induction
Suitable for the following cooking surfaces:
With proper use and care, your B/R/K system will properly and
conveniently take care of you for many, many years to come.

4
B/R/K PRESSURE COOKER DESCRIPTION
Advantages of Pressure Cooking
• Up to 70% reduction in cooking time.
• Up to 60% reduction in energy consumption.
• Saves money. Meal preparation uses less energy, and less
money is spent on expensive cuts of meat.
• Healthier cooking. Flavor and nutrients are preserved due to
reduced cooking time and oxygen-free steam cooking.
• Natural coloring of vegetables is preserved.
• Cooking vapors are greatly reduced.
B/R/K Pressure Cooker Description:
Lid handle / knob
Pressure regulator valve with outer knob
Safety valve/pressure indicator
Safety window
Fill/Qt. scale markings
Lid with sealing ring
Flame protected handles
Cooker pot
“Forged Thermal Sandwich” base
9
8
5
4
3
2
1
7
6
3
4
2
7
5
1
8
6
7
9

faster cooking, healthier eating - every day
5
PRESSURE LID – Fig. 1
With the new one-hand opening/closing system you can put the
lid on the pot in any position.
See cooking time table on pg. 11 for basic settings.
Position 1for gradual cooking (5-7 lbs pressure)
Position 2for quick cooking (15 lbs pressure)
Position for gradual release of pressure
Position for cleaning the valve
Maximum permitted pressure for this pressure cooker: 15 lbs
1
2
Place the lid on the pressure cooker by
pressing the two buttons together allowing
the locking mechanism on the lid to
expand. Set the lid on the pot. Press down
gently on the black lid handle/knob until
the mechanism audibly clicks. This locks
the lid firmly in place. (Note: You will not see
the arrows on the lid when properly closed.)
PRESSURE REGULATOR – Fig. 2
The pressure regulator valve keeps the
pressure and temperature at the desired
setting automatically.
The valve can be set at any position
between 1 and 2 for continuously-variable
cooking. Instructions and cooking times in
recipes are only suggested. A variable regu-
lator is beneficial in allowing pressure to be
set according to the size and amount of
food to be cooked.

6
6
4
3
5
SAFETY PRECAUTIONS
Safety Valve/Pressure Indicator – Fig. 3
The safety valve also acts as a pressure indi-
cator. While pressure in the pressure cooker
is building up, the RED pressure indicator
pops up and becomes visible. This locks the
pressure cooker. When the safety valve is
up, you should never attempt to force open
the pressure-cooking lid.
If the pressure indicator is not visible, the
pressure 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, the safety valve
will remain in the up position to let you know.
Safety Window – Fig. 4
The safety window in the top of the lid is an
additional safety element. If there is exces-
sive pressure in the pressure cooker, the
sealing ring forces its way out through this
window allowing steam to escape.
Fill/Qt. Scale Markings – Fig. 5
These markings indicate the minimum and
maximum filling levels depending on what is
being cooked, so that unintentional overfill-
ing can be avoided. Never cook with pot
over 2/3 full. Never cook without liquid.
Sealing Ring – Fig. 6
Sealing rings are subject to wear. Replace
when necessary.
Important: You should only use a
genuine B/R/K sealing ring.

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faster cooking, healthier eating - every day
Before using the pressure cooker, please read and become
familiar with these precautions. Save for future reference.
• Always check to make sure the safety devices, (pressure regula-
tor valve, safety valve and sealing ring), are all clean and working
properly. Also make sure the valve and pressure indicator are freely
moveable.
• Pressure cooker should not be used by anyone unfamiliar with
instructions or precautions of pressure cooking.
• Children should never use pressure cookers. Close supervision is
necessary while using a pressure cooker near children.
• Pressure cooker should only be used for the purpose of quick
cooking. Use it as a “normal” saucepan WITHOUT the pressure lid.
• Never use a pressure cooker in an oven or a microwave.
• Pressure cooker should only be placed on the appropriate cook-
top for the pot size. When using high heat, never leave unattended.
A high gas flame could damage handles.
• To avoid burns, never touch the outside of the pressure cooker
during cooking. A hot pressure cooker must only be touched or
moved with great care by the handles and not by the lid.
• Pressure cooker must never be used without liquid. It may
damage the pot.
• Pressure cooker must never be filled more than 2/3 full. When
cooking food which expands or bubbles excessively (e.g. rice) do
not fill more than half full. These foods should first be brought to a
boil in an uncovered pressure cooker and then skimmed before the
lid is closed.
• Do not pressure cook foods which tend to foam such as rhubarb,
spaghetti, cereals, rolled oats, apple puree, etc. These foods will
bubble up and cause the valve to become blocked.
• Never use pressure cooker with pressure lid for roasting or frying
using fat or oil.

8
• When preparing meat with an artificial skin, such as sausage,
pierce the skin before cooking. If skin is not pierced, meat will
expand under pressure and may burst, which could result in
serious burns. If meat has been cooked without first piercing the
skin, do not pierce after cooking. Allow swelling to go down before
removing from pan.
• If the contents are mushy, pressure cooker must be shaken gently
before opening.
• During cooking, bursts of steam will be given off vertically from
center of the regulator valve. Do not come into contact with this
hot steam.
• Do not interfere with the safety devices during cooking.
• When pressure cooker is under pressure, do not force it open.
• Pressure cooker must be allowed to cool down before opening.
Steam pressure must be completely released, otherwise it will not
be possible to open the cooker. See instructions on opening pres-
sure cooker (see regulator valve on page 14.) Do not make any
modifications to the safety devices when opening the pressure
cooker; otherwise there is risk of scalding. When releasing steam,
keep hands and body out of the way of the steam.
• Use only original B/R/K accessories, spare parts, lids or pans 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 see service and
warranty information at the back of this manual.
• When using an electric hotplate, diameter must be smaller than
or equal to that of the pressure cooker.
• When using a gas stove,
the flames must not exceed
the diameter of the base of
the pot.
• When using a ceramic cooktop, the base of the pressure cooker
should be absolutely clean and dry.
SAFETY PRECAUTIONS

9
PRESSURE COOKING
• Clean pressure cooker and lid thoroughly before each use.
• Each time you use the pressure cooker check to make sure the
safety locking system, the pressure regulator and the sealing ring
are all clean and functioning properly. Make sure the regulator
and the safety valve/pressure indicator are moving freely.
Adding Liquid:
• Fill the pan with sufficient liquid (water, sauce or stock) to gen-
erate the necessary steam.
• The pressure cooker must never be filled more than 2/3 full.
WARNING: Always add adequate liquid. NEVER let the pressure
cooker “cook dry.”
Adding Food:
• Now add the food to be cooked. Maximum 1/2 full for foods that
swell or tend to foam up such as rice. Maximum 2/3 full for all
other cooking. Please observe the markings inside the pot. The
pressure cooker must never be filled more than 2/3 full.
• Make sure there is adequate space between the food to be
cooked and the pressure cooker lid and safety valves.
• Foods which tend to foam up must be brought to a boil in an
uncovered pressure cooker, and should be skimmed off before
you close the pressure cooker.
WARNING: Adding salt to standing water may cause damage to
the bottom of the pressure cooker. Only add salt to water that is
already boiling. After adding salt, stir gently.
GETTING STARTED

COOKING TIMES
• Cooking times will vary depending on the quality and size of the
food to be cooked. For this reason, the times given in this manual
are only a guideline.
• After a while, you will accumulate enough experience to know
exactly how long you must cook your food.
• It is not necessary to defrost frozen foods in advance; it is suffi-
cient to lengthen the cooking times slightly.
Fish (fresh):
• Cook with adequate liquid.
• Since fish stock is extremely sticky, the lid should be removed as
soon as the pressure indicator has completely disappeared.
Frozen Food:
• Frozen foods may be defrosted in the pressure cooker in minutes.
Times will vary depending on type and amount of food to be
defrosted.
• Defrosting in the pressure cooker preserves vitamins, minerals
and flavors of food.
Meat:
• Meat should be brought to a boil in an uncovered pressure
cooker. Then cover.
• Pieces that are too large should be cut up and browned individu-
ally then laid over one another to complete the cooking.
Soups and Stews with Braised Meat:
• Where cooking times of different ingredients do not vary much
(e.g. meat and vegetables), the meat is browned and then the veg-
etables are added with the water.
• Where cooking times vary widely interrupt the cooking of the
meat and add the vegetables and water for the last few minutes.
This will allow the meat and vegetables to finish cooking at about
the same time.
Vegetables:
• The finer the vegetables are cut, the shorter their cooking time.
• If you prefer crunchy vegetables, shorten cooking time.
COOKING TIMES
10

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faster cooking, healthier eating - every day
Meat
Goulash 15-20 min. 2
Chicken 20-25 min. 2
Veal, sliced 6 min. 2
Veal, roast 15-20 min. 2
Turkey 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
Fish
Steamed fish + potatoes 6-8 min. 1
Fish in white wine sauce
with potatoes 6-8 min. 1
Cod 4-6 min. 1
Pressure
regulator
valve
Soups
Cooking
time
Cooking
time
setting
Pressure
regulator
valve
setting
Bean soup 20 min. 2
Pea soup (unsoaked) 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
Cauliflower 3-7 min. 1
Peas, green 3-5 min. 1
Carrots 3-7 min. 1
Mushrooms 6-8 min. 1
Cabbage types 5-15 min. 1
Spinach 3-4 min. 1
Beans 6-10 min. 2
Potatoes 6-8 min. 2
Potatoes (unpeeled) 6-12 min. 2
Cooking Instructions

Place the pressure cooker with preset pressure level on the correct
source of heat, and turn this up to high power.
12
B/R/K PRESSURE COOKING
Closing the Lid:
See pg. 5 for complete instructions.
Cooking Positions:
• Select the desired cooking level (position)
of the pressure regulator valve.
Position 1 – Gentle cooking (7-8 lb. pressure)
for steaming and stewing more
delicate foods like vegetables,
fish, fruit, etc.
Position 2 – Fast cooking (15 lb pressure)
for cooking and browning meat,
soups, stews, brown rice, etc.
The valve may also be set at any position
between 1 and 2.
Safety Valve/Pressure Indicator:
When the selected pressure is reached, the
safety valve (pressure indicator) will release
steam continuously. At this point the source
of heat should be turned down to medium
to low.
The pressure cooker is locked and can now
only be reopened after the steam is allowed
to escape and the safety valve/pressure
indicator has completely retracted down
into the lid.

End of Cooking Time
Releasing Pressure:
When cooking is completed, turn off heat source. Remove the
pressure cooker from heat source. Place on a suitable surface.
Release pressure using one of the following three options:
1. Let it cool down:
Wait until the safety valve/pressure indicator has completely
gone down and returned to the starting position. This is the
recommended method for foods that are mushy or tend to foam.
2. Gradual release of pressure:
Turn the pressure regulator
valve slowly to this position:
Warning: Escaping steam is extremely hot.
The steam escapes vertically. Do not hold
your hands above the valve. Wait until all
the steam has escaped, and the safety
valve/pressure indicator has gone down and has returned to the
starting position. This method is not suitable for foods that 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 pressure cooker
to cool it quickly.
NOTES:
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faster cooking, healthier eating - every day

14
Pressure Cooker:
Clean your pressure cooker after every use with hot water and mild
dishwashing soap. Do not use steel wool or any cleaner that
contains chlorine or abrasive/caustic cleaners.
The pot without its lid can also be cleaned in the dishwasher. The
pressure lid should always be cleaned by hand.
White spots may form on the bottom of the pressure cooker after
boiling. They are caused by hard water and can easily be removed
with vinegar or any non-abrasive /caustic hard water cleaner.
Regulator Valve:
Remove the plastic outer knob from the regulator valve by pressing
down and turning it completely to the left position:
The outer knob should then be lifted off.
Clean the valve by holding the valve and lid
under running water. Once clean, replace
outer knob.
Cooking pots can be used daily. Store the pressure cooker lid only
after cleaning and drying it . When stored together, the lid should be
upside-down on the pot.
CLEANING & MAINTENANCE
Sealing Ring:
To clean the sealing ring, rinse it under hot
running water and dry it. As soon as the
sealing ring become hard and turns a
brownish color, it should be replaced.
Safety Valve:
The safety valve only needs to be rinsed
with running water. Make sure water runs
through the valve so it is not clogged in any
way. You can test to make sure the valve is
clear by gently moving it up and down
using a pointed object.

15
TROUBLE SHOOTING
When the pressure cooker takes a long time to come to a boil:
• Heat source is not hot enough; turn up the heat to maximum.
When the pressure indicator does not rise, and no steam escapes
during cooking:
• This is perfectly normal in the first few minutes. If this
persists, check to make sure:
1. The source of heat is hot enough; if not, turn up.
2. There is sufficient liquid in the cooker.
3. The pressure regulator valve is not set at “0”.
4. The sealing ring or the rim of the cooker is not damaged.
When the safety valve has risen and 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 safety valve, then continue
When steam escapes from all around the lid, check:
• To make sure the lid is properly closed.
• To make sure the sealing ring is clean and fitting properly.
• The sealing ring is in good condition (If necessary, change it).
• The lid, the safety valve and the pressure regulator valve are clean.
• The rim of the cooker is in good condition.
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 over-
cooked check:
• The cooking time.
• That the heat output is adequate.
• That the pressure regulator valve is correctly set.
• That the right amount of liquid has been added.
When one of the safety devices is triggered:
• Turn off the source of heat and remove the cooker from the heat.
• Allow the cooker to cool down.
• Open it.
• Check the pressure regulator valve, the safety valve and the seal-
ing ring and clean them.

Pressure Cooker Beef
Lacey Berry / St. George Bosch Kitchen Center
1 large onion (chopped)
1/2 cup grape juice or red wine
1 cup carrots (sliced or diced)
3
/4 cup tomato paste
2 cloves garlic (pressed, crushed or chopped)
2 potatoes (cut into 1/2 inch cubes)
11/2 cups frozen mixed vegetables (or corn or peas)
Add oil to pan and brown beef. Remove beef and set aside. Sauté onion
and garlic. Add grape juice or red wine. Scrape pan to deglaze and make
sure nothing is sticking. Add beef broth, carrots, tomato paste and pota-
toes. Bring to a boil. Put on pressure lid and close securely. Set pressure
regulator to position 2. When pressure is reached, lower temperature and
let cook for 12 minutes. Run cool water over pan to reduce pressure
quickly. When pressure has dissipated, remove pressure lid and add
vegetables. Allow to heat up and serve hot. Salt and pepper to taste.
Fast Cooked Pepper Steak
Phyllis Stanley / “Healthy Recipes” Cookbook
2 red peppers (cut in strips)
1 green pepper (cut in strips)
Olive oil
1 onion (chopped)
2 cloves garlic (minced)
2 pounds beef round steak (cubed)
1
22 oz. can tomatoes (diced with liquid)
For soup: Add 1 can chicken broth and 1 can corn
Sauté red and green peppers in a small amount of olive oil. Set aside when
cooked. Sauté onion, garlic and round steak in 2 Tbsp olive oil. Next add
soy sauce, salt, pepper, ground ginger, bouillon cubes, maple syrup, cook-
ing sherry and canned tomatoes and bring to a boil. After mixture is
boiling place on pressure lid. Set regulator to position 2. Bring up to pres-
sure. Lower heat to medium-low and cook for 20 minutes. Let pressure
release naturally or release under cold water. Remove lid. Add sautéed
peppers and place on pressure lid and cook for 2 more minutes. Serve
over a favorite grain.
16
RECIPES
1 lb cubed beef
2 Tbsp oil
3 cups beef broth
1/4 cup soy sauce
1/4 tsp salt
1/4 tsp ground ginger
2 bouillon cubes
1 Tbsp maple syrup
1/4 tsp pepper
1/4
cup cooking sherry

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faster cooking, healthier eating - every day
Shredded Chicken Breasts
Lacey Berry / St. George Bosch Kitchen Center
4 boneless skinless chicken breasts
1/2 cup water
One of the following:
1 bottle BBQ sauce (18 oz.)
11/2 cups water
11/2 cups chicken broth
Place 1/2 cup water in pressure cooker along with either barbeque sauce,
additional water or chicken broth. Add chicken breasts. Cook on setting 2
for 7 minutes. (If using frozen chicken, add 3 minutes to cooking time).
When chicken is cooked it may be shredded easily using the wire whips in
the Bosch Universal Kitchen machine. Pour all contents of pressure cooker
into mixer. Turn to speed 1 or use “M” (momentary) switch. Process until
shredding is complete.
Chicken may be used in a variety of dishes (sandwiches, soups, pizza
enchiladas, tacos, etc).
Pork Tenderloin
Lacey Berry / St. George Bosch Kitchen Center
1 pork tenderloin (cut in 1/2 if necessary to fit into pressure
cooker)
2 Tbsp olive oil
3 shallots (sliced)
8 large mushrooms (sliced)
1/2 cup apple cider
11/4 cups water
1 cup beef broth
1 Tbsp soy sauce
1 tsp Herbs de Provence
Brown meat in olive oil. When nicely browned add shallots and mush-
rooms. Cook 1-2 minutes. Deglaze pan with cider and add the rest of the
ingredients. Bring to a boil and secure the pressure cooker lid. Set pres-
sure regulator to position 2. Bring up to pressure. Cook on setting 2 for 20
minutes.
Remove the roast and thicken the broth for gravy.

Simply Smashing Mashed Potatoes
Phyllis Stanley / “Healthy Recipes” Cookbook
1 cup water
2 pounds red potatoes (cubed with skins)
1/2 cup soft butter
1 tsp salt
1 cup grated Romano cheese
1 tsp dried oregano
2 cloves garlic (minced and sautéed)
Place water and potatoes in pressure cooker with trivet or steamer
basket. Bring to a boil. Put on pressure lid. Set pressure regulator
to position 2. Bring up to pressure. Lower heat to medium-low.
Cook for 7 minutes. Release pressure under cold water. Remove lid
and drain water, (save for bread or soup). Place potatoes in Bosch
Universal kitchen machine with whisks.
Add butter, salt, cheese, oregano and garlic. Mix well and serve.
Tortilla Soup
Phyllis Stanley / “Healthy Recipes” Cookbook
4 Tbsp olive oil
2 cloves garlic (minced)
1 onion (chopped)
4 14.5 oz cans stewed tomatoes (chopped)
3 boneless chicken breasts (uncooked / cut up)
1 4 oz can chopped green chilies
3 cans chicken broth
1 Tbsp cumin
3 cubes bouillon (vegetable or chicken)
garlic powder, salt, pepper (to taste)
Sauté garlic and onion in olive oil. Add broth, tomatoes, chicken breasts,
bouillon cubes, garlic powder, salt, pepper and green chilies. Bring to a
boil. Place on pressure lid and set pressure regulator to position 2. Bring
up to pressure. Lower heat. Cook for 8 minutes. Remove from heat and
release pressure naturally or under cold water.
To serve, place tortilla chips in the bottom of a bowl and pour soup over
chips. Garnish with cheese, sour cream or salsa.
Optional: To make creamy tortilla soup add 1 cup sour cream after it has
been cooked.
18
RECIPES