ISSUE-1 4/9/2017 9
General pressure cooking advice
Pressure cooking is great for casseroles, stews and for cooking
cheaper cuts of meat. Many dried pulses and beans can be added to
recipe without the need for overnight soaking. Favorite recipes can
be adapted and prepared in a fraction of the time as food cooks in
about a third to one half of the time that they would by conventional
methods and some typical recipes have been added at the end of
this manual to show how to use the pressure cooker. For pressure
cooker recipes, techniques and specific cooking times consult a
specialist recipe book. Some general advice follows.
Never pressure cook anything without approximately 2cm of
liquid in the bottom of the bowl.
For a pressure cooker to work, space is needed at the top of the
bowl for the steam to build. Do not fill past the maximum level
(10) shown on the bowl.
If cooking foods that expand, do not fill past half way level to
allow for expansion.
When following pressure cooker recipes all cooking times should
be from the point that the cooker becomes pressurized and the
float valve pops up.
The time required to build the pressure will depend on the
volume of food and liquid in the cooker.
Adding hot liquid or stock to the pressure cooker will allow the
pressure cooker get to pressure more quickly and cooking times
can be shortened.
Cooking liquid does not reduce, so it may be necessary to add
less liquid to a favorite recipe or to simmer and reduce the liquid
using the sauté function after pressure cooking.
Thicken sauces and gravies only after cooking.
If you prefer vegetables in a recipe to have a little bite,
depressurize 5 – 10 minutes before the end of the cooking cycle,
add the vegetable and then bring the cooker back up to pressure
to complete the cycle.
Trim excess fat from meat, as the cooking method does not allow
the fat to drain away.
Unless a pressure cooker recipe advises otherwise, if adding
fresh milk, cream or yoghurt this should be done after the
pressure cooking cycle has been completed.
