Cookworks MY-CJ6002W Manual

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Pressure Cooker
Model No. MY-CJ6002W
Care & Instruction Manual
For household and indoor use only
Please read these instructions before use and retain for
future reference

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Electrical safety
 You should only plug the appliance into a 220V‐240V AC, 50Hz
supply. Connecting it to other power sources may damage the
appliance and will invalidate the guarantee.
 Switch off and unplug when not in use and before cleaning or
moving the appliance.
 This appliance shall not be used by children. Keep the appliance
and its cord out of reach of children.
 This appliance can be used by persons with reduced physical,
sensory or mental capabilities or lack of experience and
knowledge if they have been given supervision or instruction
concerning use of the appliance in a safe way and understand
the hazards involved.
 Children shall not play with the appliance.
 Keep the pressure cooker housing, cable and plug dry and away
from areas where it is likely to get splashed. Never immerse in
water.
 Do not pull on the cable to disconnect from mains supply.
 Do not operate the appliance if damaged or after it malfunctions.
In the event the supply cord is damaged, in order to avoid a
hazard it must only be replaced by a qualified service engineer,
with a suitably approved part.
 This appliance must be positioned so that the plug is accessible
and the plug socket is within easy reach of the power cord.
 The appliance is not intended to be operated by means of an
external timer or a separate remote-control system.
 This appliance must be plugged into an earthed socket outlet.

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Warning!
 This appliance is intended exclusively for use in domestic
households. It is not suitable for commercial use.
 Do not attempt to remove the lid when the pressure cooker is
operating or when it is still under pressure (float valve raised).
 Do not cover or block exhaust valve during operation and allow it
to cool fully before storing.
 The internal and external surfaces of the pressure cooker will
become hot during use and will have residual heat after cooking.
Do not touch and always use oven gloves when handling.
 Do not use the pressure cooker near or under surfaces that are
heat sensitive or those that may be damaged by steam.
 Do not overfill the pressure cooker and do not fill above half way
when cooking foods that expand.
 Only use with the parts provided and to cook food. This appliance
can cause personal injury if misused.
 To prevent burns, remove lid slowly and with the underside of
cover angled away from you to allow the steam to escape
gradually. Do not reach over the pressure cooker.
Food safety
 Thoroughly defrost frozen meat, poultry, fish and seafood in the
refrigerator before cooking. Keep raw meat and poultry separate
from cooked foods.
 Always wash hands after handling raw meat and poultry, before
handling any ready to eat foods.
 Wipe and disinfect surfaces that have been in contact with raw
meat and poultry.
 Use separate utensils for handling raw meat/poultry and cooked
food or wash them thoroughly between uses.
 To check whether meat, particularly poultry, is cooked, pierce
the flesh with a skewer or fork; the juices should run clear.
Ensure the product is piping hot throughout.
 Fish is cooked when it appears opaque and can be flaked easily.

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Contents
Pressure cooker
Power lead
Steam trivet
Condensate
cup
Small ladle
Rice spoon
Measuring cup

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Parts
1. Exhaust valve cover
(removable)
2. Push rod
3. Float valve gasket
(removable)
4. Seal
(removable)
5. Bowl
(removable)
6. Lid handle
7. Pressure cooker handles
8. Pressure cooker housing
9. Cook indicator
10. Power indicator
11. Mode / Timer knob
12. Exhaust valve
(removable)
13. Float valve
(removable)
3
5
7
1
6
8
10
13
7
9
2
11
12
4

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Fitting the condensate cup
Removing and fitting the lid
To remove the lid - hold the lid by the handle and turn the lid
anticlockwise until the alignment mark () on the rim of the
pressure cooker housing is aligned with the ‘unlocked’ padlock
symbol on the lid. Lift off the lid.
To fit the lid - Position the lid above the pressure cooker and align
the ‘unlocked’ padlock symbol on the lid with the alignment mark
() on the rim of the pressure cooker housing. Turn the lid
clockwise until the ‘locked’ padlock symbol is aligned with the
alignment mark ().
Slide the condensate
cup into position at the
reverse of the pressure
cooker as shown (figs 1)
Figs. 1
Figs. 2
Figs. 3

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Using the pressure cooker
1. Use utensils suitable for non stick pans when using this item.
2. Wash all removable parts before first use and dry thoroughly.
3. Place the pressure cooker housing on a stable, flat, heat resistant
surface and away from surfaces that may be damaged by steam.
4. Fit the condensate cup and remove the lid.
5. Unwind the cable and plug into the pressure cooker housing and
then plug into the mains supply. The red POWER indicator will
illuminate. For safety do not allow the cable to dangle over the
edge of units.
6. Place the ingredients to be cooked into the bowl. Do not fill past
the MAX (10) mark and ensure approximately 2 cm of liquid is in
the bowl.
7. Check that the seal is fitted into the lid and close fully ensuring
that the ‘locked’ padlock symbol is aligned with the alignment
mark (

).
8. Turn the exhaust valve to the pressure position (fig.4
& 5).
9. Select the desired cooking time on the control knob.
The COOK indicator will illuminate to show that the
cooker is working.
10. When the cooker is up to pressure, the float valve will pop up (fig.
5) and some hissing and a small amount of steam is normal just
before the float valve pops up.
11. After the cooking time has finished, a bell will sound and the
pressure cooker will turn off automatically and the cook indicator
will extinguish.
12. Allow the pressure to normalise and the float valve will drop (fig.
6).
Float valve down
Cooker pressure normal
Float valve up
Cooker
Fig. 6
Fig. 5
Fig. 4

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13. If cooking more delicate foodstuffs (e.g. fish, chicken and
vegetables), use the quick pressure release method to
prevent overcooking. To release the internal pressure
more quickly, use an oven glove and turn the exhaust
valve slowly to the exhaust position (fig. 7). Do not reach
over the pressure cooker. If the steam escape is too
fast, close the valve and then try again.
14. When the pressure has normalised, remove lid slowly with the
underside angled away from you to allow steam to escape.
15. To stop the cooking process, switch off at the mains and allow
any built up pressure to normalise.
Fig. 7

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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.

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Timings
When cooking foods there is a great deal of personal preference on
how tender or what texture food should have after cooking. When
cooking in a pressure cooker there are two times to be considered.
The time taken to bring the cooker up to pressure (float valve rises)
and the cooking time.
Pressurisation times
The time required to build the pressure will depend on the volume of
food and liquid in the cooker but the following can be used as a
guide.
Volume 1 cup 300ml 500ml 1000ml 2000ml Max
(~3.5l)
Time required
for pressure to
build
4mins 5mins 6mins 9mins 15mins 25mins
For example: if your recipe requires 500ml of liquid to be added and
the recipe requires the item to be pressure cooked for 20 minutes,
the timer will need to be set for a total of 26 minutes (6 minutes to
build pressure + 20 minutes cooking time).
Outline cooking times
Meats
Remember to add the time taken to bring the pressure cooker up to
pressure.
Weight /
quantity
Pressure
cooking time
Chicken breasts, boneless 450 8-10
Chicken thighs, boneless 8 x 85g 20
Whole chicken 1.4 – 1.8kg 20-30
Beef stew (inc potatoes and veg) 700 15 – 20
Short ribs (5cm) 1.8kg 45-60
Brisket / skirt 1.4kg 30
Pot roast, topside / chuck 900-1.4kg 30
Lamb shanks 3 x 225g 15-20
Lamb shoulder (boneless) 1.4kg 20-30
Pork chops (2.5cm thick) 2 x 280g 8-10
Pork spareribs 1.4kg 30
Pork shoulder (boneless) 1.4kg 20-30
Ham 1.4kg 30

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Beans and Pulses
Remember to add the time taken to bring the pressure cooker up to
pressure.
When cooking beans and pulses, DO NOT fill past half way mark as
they will expand during cooking. Always use enough water to cover
the beans / pulses and to allow for absorption.
Pressure cooking time
Soaked overnight Unsoaked
Black beans 20-25 minutes 28-30 minutes
Cannellini 18-22 minutes 33 to 38 minutes
Chickpeas 35 minutes 50 minutes
Great northern 30 minutes 40 minutes
Lentils N.A. 8-10 minutes
Pinto beans 20-25 minutes 30-35 minutes
Red beans 22-25 minutes 30-35 minutes
Soy beans 26-33 minutes 33-40 minutes
Vegetables (cooked by steaming method)
 Add approximately 1 cup of liquid into the bowl of the pressure
cooker and then place the trivet into the base of the bowl.
 Unless told otherwise, place the vegetables to be cooked onto a
plate and place the plate onto the trivet.
 Fit the lid and set the timer to the time shown in the table. If
you like vegetables with a little bite, use shortest time shown.
 At completion of the cooking cycle, use the quick pressure
release method to prevent overcooking.
Weight /
quantity
Cooking time
Courgette, sliced 1 medium 1-3
Green beans, whole 225g 2
Carrots, 1cm slice 2 cups 2-3
Carrots, whole 4-6 4-5
Sweetcorn (placed directly onto the trivet) 3 cobs 8–10
Broccoli, florets 3 cobs 1-3
Fresh beets, quartered 3 cups 20-25
Brussel sprouts, whole 1 cup 0-2
Squashes (e.g. butternut) peeled and cubed 1lb 3-5
Baby potatoes, whole 8 medium 8-10
New potatoes, whole 6 medium 10-12
Sweet potatoes, cubed 2 cups 4-6
Potatoes, cubed 2 cups 5-7

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Rice
 To cook rice, add the number of cups of rice into the bowl and
season to taste.
 Unless the advice on the rice packet advises a different quantity,
fill the bowl to the corresponding mark on the inside of the bowl
with water.
 For example if cooking 3 cups of rice, add the rice into the bowl
and then add water up to the 3mark on the bowl.
 Set the timer to the time below.
Cup quantity 1 2 3 4 5
Timer setting 18 20 23 25 28
Using the saute function
1. Wash the removable bowl and lid before first use and dry
thoroughly.
2. Place the pressure cooker on a stable, flat, heat resistant surface
and away from surfaces that may be damaged by steam.
3. Unwind the cable and plug in to the pressure cooker housing and
then plug into the mains supply. The red power indicator will
illuminate. For safety do not allow the cable to dangle over the
edge of units.
4. Remove the lid.
5. Turn the control knob to the ‘Saute’ position. The COOK
indicator will illuminate, allow the bowl to heat and sauté food as
you would normally. DO NOT fit the lid.
6. When cooking is complete, turn the control knob to OFF position.
7. To stop the cooking process, turn control knob to OFF, or switch
off at the mains.

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Cleaning
1. Clean all parts before first use and after each use.
2. Switch off, unplug and allow the pressure cooker to cool fully.
3. Remove the condensate collector, seal, exhaust valve, exhaust
value cover, float valve gasket and float valve and wash
separately.
4. The lid, removable bowl, utensils and the removable parts listed
above may be washed in hot water with a little washing up liquid.
Rinse and wipe dry. Not suitable for use in dishwashers.
5. Wipe the surfaces of the pressure cooker housing with a damp
cloth; do not use detergent or abrasives as these may scratch the
surface. Never immerse the motor housing, cable or plug in
water.
6. Refit all parts after washing.
Troubleshooting
Observation Possible cause Action to take
Difficult to
close lid
Seal not installed
correctly.
Refit the seal
Float valve is catching on
the push rod.
Gently push the rod to release.
Lid won’t
open
Cooker still pressurized
and float valve still raised.
Allow pressure to normalize.
Steam leaks
from lid
Seal ring incorrectly fitted
or not installed.
Fit / refit the seal
Seal ring damaged Replace seal
Lid not closed correctly Refit lid
Steam leaks
from float
valve
Food debris on float
gasket
Clean around gasket
Float valve damaged Replace gasket
Steam coming
out of exhaust
valve
Exhaust valve not in
pressure position.
Turn valve to position
Float valve not
rising
Too little food / water in
bowl
Add liquid
POWER
indicator not
illuminated
Damaged power cable Replace cable
Is there a power cut?

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Demonstration recipe ideas
Cooking a gammon joint
1.25kg Gammon joint
2 tbsp whole grain mustard
¼ cup brown sugar or honey
10 black peppercorns
2 bay leaves
1. Prepare all ingredients.
2. Place the bowl into the pressure cooker housing, plug in and
switch on.
3. Place the gammon into the bowl and add enough water to come
half way up the sides of the joint.
4. Add the remaining ingredients.
5. Fit the lid and set the timer to 45 minutes. If using a larger
joint, extend the cooking time.
6. When the cooking cycle is completed, allow the pressure to
normalise naturally and when the float valve drops remove the
lid.
7. Lift out the gammon and allow to cool.

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Lamb shanks in port and garlic sauce
2 lamb shanks
1 tbsp vegetable oil
10 garlic cloves, peeled and whole
½ cup of lamb stock
½ cup port
1 tbsp tomato puree
2 tsp rosemary, fresh and finely chopped
15g butter, salted
2 tsp balsamic vinegar
Salt and pepper, to taste
1. Prepare all ingredients.
2. Place the bowl into the pressure cooker housing, plug in and
switch on.
3. Select the sauté function, add the vegetable oil into the bowl and
allow it to heat a short while before adding and browning the
lamb shanks. Remove the lamb shanks and set to one side.
4. Now sauté the garlic cloves until light golden in colour.
5. Place the lamb shanks back into the pot and add all ingredients
EXCEPT the butter and the vinegar.
6. Fit the lid and set the timer to 35 minutes.
7. When the cooking cycle is completed, allow the pressure to
normalise naturally and when the float valve drops remove the
lid.
8. Remove the lamb shanks, place into a serving dish and allow to
rest in a warm location.
9. Select the sauté function again, allow the sauce to boil and
reduce to approximately half volume.
10. Stir in the butter, balsamic vinegar and season to taste quantity.
11. Switch off the cooker and ladle the sauce over the lamb shanks.

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Beef stew with a horseradish twist
450g beef braising steak, cut into roughly 3cm pieces
1 tbsp plain flour
1 tbsp vegetable oil
1 onion, finely chopped
1 carrot, chopped
250g closed cup chestnut mushrooms, sliced
390g tin chopped tomatoes
300ml beef stock, made with 1 stock cube
1 bay leaf
2 tbsp horseradish sauce
15g bunch fresh flat-leaf parsley, washed and chopped
1. Prepare all ingredients.
2. Place the bowl into the pressure cooker housing, plug in and
switch on.
3. Coat the pieces of beef in the flour.
4. Select the sauté function, heat the oil in the bowl and brown the
meat until browned all over. Remove from the bowl, then add the
onion and carrot and cook for 6-8 minutes until softened and
golden, stirring regularly and scraping the bottom of the pot to
release the flavour.
5. Add the mushrooms and cook for 3-4 minutes until softened.
6. Return the beef to the pot then add the chopped tomatoes, beef
stock and bay leaf. Season to taste.
7. Fit the lid and set the timer to 40 minutes.
8. When the cooking cycle is completed, allow the pressure to
normalise naturally and when the float valve drops remove the
lid.
9. Select the sauté function again, allow the sauce to simmer until
the sauce has thickened.
10. Switch off the cooker, lift out the bowl, remove the bay leaf then
stir through the horseradish sauce and the parsley.

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Technical specification
Rated voltage 220-240V AC 50/60Hz
Power consumption 1000W
Max. capacity 4.5 litres
Working pressure 70kPa
Class rating I (earthed)
BS 1362 fuse 13A
Plug / Wiring advice
The wires in this mains lead are coloured in accordance with the
following UK electrical code: BLUE = NEUTRAL
BROWN = LIVE
GREEN + YELLOW = EARTH
Non-rewireable plug
This appliance may be fitted with a “non‐rewireable” plug. If you
need to change the fuse in a “non‐rewireable” plug, the fuse cover
must be refitted. If the fuse cover is lost or damaged, the appliance
must not be used.
Rewireable plug
The colours of the wires in the mains lead of this appliance may not
correspond with the coloured markings identifying the terminals in a
rewireable plug. Rewireable plugs should only be replaced by a
suitably competent person. If in doubt, consult a qualified
electrician.
The BLUE wire must be connected to the
terminal marked with the letter N
The BROWN wire must be connected to the
terminal marked with the letter L
The GREEN & YELLOW wire must be
connecting to the terminal marked with the
letter E or the earth symbol .

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Recycling electrical products
This marking indicates that this product should not be
disposed with other household wastes throughout the EU. To
prevent possible harm to the environment or human health
from uncontrolled waste disposal, recycle it responsibly to
promote the sustainable reuse of material resources. To return
your used device, please use the return and collection systems
or contact the retailer where the product was purchased. They
can take this product for environmental safe recycling.
If you encounter any problems
with this product please call our
customer care team on
0345 640 30 30
Produced in China for
Argos Limited,
489 – 499 Avebury Boulevard
Central Milton Keynes
MK9 2NW. UK.

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