Futura Stainless Steel User manual

OPERATING INSTRUCTIONS
STAINLESS STEEL HARD ANODISED

1
IMPORTANT SAFEGUARDS
1. Read all instructions.
2. Do not touch hot surfaces. Use handles.
3. Close supervision is necessary when the
pressure cooker is used near children.
4. Use the appropriate heat source(s)
according to the instructions for use.
5. Do not place the pressure cooker in a
heated oven.
6. Do not wash the hard anodised Futura
Pressure Cooker in a dishwasher. The body
and grid of the Futura Stainless Steel Pressure
Cooker may be washed in a dishwasher; do
not wash the lid, sealing ring or pressure
regulator in the dishwasher.
7. Extreme care must be used when moving
a pressure cooker containing hot liquids.
8. Do not use pressure cooker for any use
other than its intended use.
9. This appliance cooks under pressure of
103 kPa (15 lbs/in2). Improper use may result
in scalding injury. Do not use it unless it is
properly closed. See “How to Close the Futura”
on page 3.
10. Always check that the steam vent is
clear immediately before closing the lid for
pressure cooking.
11. The pressure regulator is an accurately
weighted device to regulate operating
pressure. Never place anything over the
pressure regulator while cooking.
12. When starting to pressure cook, close the
lid WITHOUT the pressure regulator in position
on the steam vent. Place the pressure regulator
on the steam vent ONLY AFTER steam starts to
come out of the steam vent steadily. See “Trial
Run” on page 10.
13. As a general rule, place a minimum of one
cup water for the first 10 minutes of pressure
cooking time and one-half cup for every
subsequent 10 minutes or part thereof. Total
contents including water should not exceed
as stated in the next point.
14. Do not fill the unit over 2/3full. When
cooking foods that expand during cooking
such as rice or dried vegetables, do not fill the
unit over 1/2full. When cooking dal/pulses
which sprout, never fill the cooker more than
1/3full. Over filling may cause a risk of clogging
the steam vent and developing excess pressure.
See Food Preparation Instructions i.e. “Product
Information” on page 7.
15. Be aware that certain foods, such as
applesauce, cranberries, pearl barley, oatmeal
or other cereals, split peas, noodles, macaroni,
rhubarb, or spaghetti can foam, froth and
sputter, and clog the pressure release device
(steam vent). These foods should not be
cooked in a pressure cooker.
16. After cooking meat with a skin which may
swell under the effect of pressure, do not prick
the meat while the skin is swollen; you might
be scalded.
17. When the normal operating pressure is
reached, turn the heat down so all the liquid,
which creates the steam, does not evaporate.
18. Never attempt to force open the pressure
cooker. Do not open the pressure cooker until
the unit has cooled and internal pressure has
been released. If the handles are difficult to
move apart, this indicates that the cooker is
still pressurized – do not force it open. Any
pressure in the cooker can be hazardous. See
Operating Instructions i.e. “Futura Cooking Tips”
on page 14.
19. Never use fingertip control of pressure
regulator for reducing pressure in the case of
liquid or frothing foods.
20. Do not use the pressure cooker for
pressure frying with oil.
21. Never use the hard anodised cooker body
for deep frying or light frying for more than
20 minutes at a time or as an oven for dry
heating or baking, since the strength of the
metal may decrease to a dangerous level. With
a stainless steel pressure cooker, dry heating
may damage the bottom cladding.
22. The safety valve fuses and operates
automatically in the event of excess pressure.
If it fuses, please shut off the heat. When cool,
replace the safety valve with a genuine Futura
safety valve. See page 33.
23. Do not attempt to make any changes to
the pressure regulator and safety valve. Repairs
other than the replacement of sealing ring,
plastic handles, safety valve and the pressure
regulator must be done only by an authorised
person. All replacement parts must be genuine
Futura parts.
24. In case of use on an electric hot plate, use
a plate of diameter equal to or less than that
of the base of the pressure cooker.
25. SAVE THESE
INSTRUCTIONS.

Hawkins Cookers Limited is the proprietor of the trademarks ‘Hawkins’ and ‘Futura’ in India and in various other countries throughout the world. The Futura pressure cooker is manufactured by Hawkins
Cookers Limited, Maker Tower F 101, Cuffe Parade, Mumbai 400 005, India. Design registered in Benelux 15533. 2011 Copyright reserved. All Rights Reserved. Edited and published by Neil Vasudeva on
behalf of Hawkins Cookers Limited. Printed in 2011 at Usha Multigraphs Pvt. Ltd., Lower Parel, Mumbai 400 013.
FUTURA PRESSURE COOKER
OPERATING INSTRUCTIONS
All the photographs in this
Manual except on the cover
are of the hard anodised
Futura Pressure Cooker and its
accessories but the functions
and methods demonstrated
apply also to the Futura Stainless
Steel Pressure Cooker.
2

9
8
10 11
76
3 4
5
2
3
How to Close the Futura
The opening of the cooker body –
which is oval and not round – is a
special design for maximum safety.
Remove the pressure regulator
from the lid (see page 7).
Place the lid above the opening
of the cooker body. The lid
handle must be at the right
angle to the body handle.
Lower the side of the lid nearest the short handle into the cooker. Do
not tilt the lid deeply. The minimum tilt that will get the lid into the
cooker body should be used so that the lid does not touch the food
inside the cooker. Push the lid forward toward the short handle till it
touches the wall of the cooker body.
Wrong Right
Move lid handle towards
body handle.
Lower rest of lid into cooker body
by slight twist of wrist of hand
holding lid handle.
Place the lid handle on the body
handle. Hold on to lid handle.
Centralize the lid. Ensure the
sealing ring is correctly aligned
with the opening.
Squeeze the lid handle and body handle together at the end. This requires the
least force.
Difficult Easy
By now, the handles should have
latched automatically. If not, latch
the handles.
Before pressure cooking, see
and follow instructions on Trial
Run, pages 10 and 11.
1Short handle
Lid handle
Latch
Lid
Sealing ring
Cooker body
Body handle The right angle
Pressure
regulator
Parts of the pressure cooker

9
8
10 11
76
3 4
5
4
How to Open the Futura
Squeeze the lid handle and body handle together at the end. This requires
the least force.
Difficult Easy
Release the latch.
Hold the lid handle. Lower the lid slightly into the cooker. Do not tilt the lid
deeply. The minimum tilt that will get the lid out of the cooker body should
be used so that the lid does not touch the food inside the cooker.
Wrong Right
Push the lid forward towards the
short handle.
Move the lid handle to the right,
to the position shown and...
Raise lid edge out of cooker body
with a slight twist of wrist of hand
holding lid handle.
Move the lid handle to the right.
As you move the lid handle, raise
the lid edge out of the cooker body.
When the lid handle is at the right
angle to the body handle, remove
the lid toward you.
1 2
Lid handle
Latch
Lid
Cooker body
Body handle
The right angle
Pressure
regulator
For additional steps to be
taken to open the Futura after
pressure cooking, see page 11,
Trial Run, steps 7 and 8.
Short handle

Useful General Information
Principles of Pressure Cooking
Ordinary open-pot cooking is done at the boiling point of water
which produces steam at sea level at 100°C (212°F). Pressure cooking
works by sealing the steam in a pot so that there is a rise in pressure to
a safe, controlled extent which raises the boiling point of water and
therefore the cooking temperature. The steam permeates through the
food, tenderising it, infusing it with flavour, preserving nutrients, colour,
texture and juices and cooking much faster. The Futura Pressure Cooker
cooks food at 121°C (250°F) at a pressure of 15 lb per square inch
(1 kg per square cm).
Benefits of Futura Pressure Cooking
Futura pressure cooking can reduce normal cooking times by as
much as half. Economical foods such as legumes (lentils, dried peas
and beans) and tough cuts of meat can be cooked to perfection in a
fraction of the normal time. Because food cooks faster in a pressure
cooker, you save fuel, and therefore money. Scientific literature indicates
that certain nutritive elements such as proteins and vitamins are better
retained by pressure cooking. Steaming is ideal for low-calorie, low-fat
cooking. The higher temperature while pressure cooking gives more
hygienic food. Closed cooking in steam under pressure may better evoke
the natural flavours of the food – producing delicious results. A wide
range of foods, whether parts of recipes or entire meals, can be cooked
in your Futura.
5
CONTENTS
IMPORTANT SAFEGUARDS 1
How to Close the Futura 3
How to Open the Futura 4
Useful General Information 5
Product Information: Getting to Know Your Futura 7
Trial Run 10
Futura Cooking Tips 12
Measurements 15
Pressure Cooking Time Charts 16
Rice 16
Meat 18
Poultry 19
Seafood 19
Vegetables 20
Legumes 22
Using Grid, Separators and Molds 25
Care and Cleaning 27
What to Do if This Happens 29
Capacity/Volumes for the Futura Pressure Cookers 29
Special Instructions for the
Futura Stainless Steel Pressure Cooker 30
Parts and Service 32
Do-it-Yourself Repairs 33
PAGE

Advantages of Futura
Beautifully integrated form and function
Stay-cool Handles
Safe
•Pressure-locked Safety Lid. When there is pressure inside the
cooker, the lid is pressure-locked like a modern jetliner door.
It cannot be opened until the pressure has fallen to a safe level.
•Automatic Safety Valve is positioned such that, if it operates, the
steam and food are deflected safely downwards.
•Unique Pressure Regulation
The pressure regulating system gives you the convenience of
direction-controlled, fingertip pressure release and minimizes
clogging of the steam vent.
•Two Maximum Food Level Lines are marked inside the cooker
body for convenience when filling and for safety to avoid overfilling.
Trouble-Free
•Longer Lasting Sealing Ring. As the lid fits from inside, the
sealing ring does not get rubbed sideways every time the pressure
cooker is opened or closed. Also, the sealing ring is not exposed to
food acids in the pressure cooker due to the protection given to it
by the rim of the lid.
•Extra-thick Base
The base stays flat and heats quickly and evenly. It is ideal for light
frying before pressure cooking and for quick and economical cooking
on electric, gas, ceramic and halogen stoves.
•Rust Proof Components. The Futura Pressure Cooker has stainless
steel handle bar and handle brackets to withstand rust.
6
The Futura Pressure Cooker
The Futura Pressure Cooker has a beautiful, durable black finish
given by 60 micron thick hard anodising which will not tarnish, pit
or corrode. The hard anodised finish stays looking new for years and
allows the pressure cooker to absorb heat faster making it more
energy-efficient. The base of the Futura is 6.35 mm thick.
The Futura Stainless Steel Pressure Cooker
The Futura Stainless Steel Pressure Cooker is made of high quality,
polished, durable stainless steel. It has a 7 mm thick base which contains
a 4.9 mm thick aluminium disc sandwiched in stainless steel for
efficient heat dispersion.
DO NOT ATTEMPT TO COOK IN THE FUTURA WITHOUT FIRST
READING CAREFULLY THE REMAINING INSTRUCTIONS.

Product Information: Getting to Know Your Futura
MAXIMUM FOOD LEVELS
7
LID ASSEMBLY
LID
pressure reguLator
fIngertIp controL
seaLIng rIng
Illustrated instructions on how to close and open the Futura
are given on page 3 and page 4. Closing and opening is easy once you
have understood it and practiced it a few times.
The stated volume of all pressure cookers is that of the cooker body.
Cooking capacity in a pressure cooker is less than its full volume. The
pressure cooker body should never be filled more than two-thirds its
capacity. This is to safeguard against blocking the steam vent and to
leave enough space to allow steam to circulate. Certain foods, however
– liquid foods such as soups and foods such as lentils, beans, and rice
which expand during cooking and/or froth – should not be loaded more
than half the capacity of the cooker body. Any food which froths
excessively and sprouts out of the cooker – such as soybeans and Indian
lentils (especially tuvar dal and moong dal) – should not be loaded more
than one-third the capacity of the cooker; if sprouting still occurs,
reduce quantity further suitably until sprouting stops. The two-third
and half levels are indicated inside the cooker body as ‘Maximum Food
Level’ and ‘Maximum Food Level for Certain Foods’ respectively.
The volumes of the two-thirds, half and one-third capacities for each
size of Futura pressure cooker are given in a chart on page 29.
The cooker body comes fitted with a body handle screwed on to a
body handle bracket attached to the cooker body. There is a short
body handle (except for 2 Liter and 3 Liter models) attached to the
cooker body, which helps carry the cooker when it is loaded.
The lid comes assembled with the detachable pressure regulator
and sealing ring. The pressure regulator automatically maintains the
cooking pressure of about 15 pounds per square inch/psi (1 kg per square
cm) and can be used for pressure release by fingertip control. The
pressure regulator has a light spring clip strong enough to prevent it
falling off should the lid be inverted. To remove the pressure regulator
from a hot lid: invert the lid; grasp the narrow end which drops lower
than the handle with the fingertips and gently twist off.

8
PRESSURE REGULATOR
HOLD BETWEEN THUMB AND
MIDDLE FINGER...
PLACE ON STEAM VENT AND PRESS
DOWN FIRMLY UNTIL IT CLICKS
PUT THE LID HANDLE THROUGH THE
SEALING RING...
SETTLE IT COMFORTABLY
IN THE LID CURL
INVERT LID... GRASP NARROW END AND TWIST OFF
LID curL
metaL hanDLe
pLastIc hanDLe
steam vent
The rubber sealing ring, which comes fitted on the lid, can be
removed from the lid curl with the fingers. The sealing ring can be easily
fitted by first putting the lid handle through the sealing ring
and patting and pushing it down all along the lid curl until it is
seated properly. The sealing ring works best if the side with the words
‘’OTHER SIDE UP’’ faces down.
With the pressure regulator detached and sealing ring removed,
the top view of the lid shows the lid curl, the steam vent, the metal
handle and the plastic handle.
The steam vent is the outlet for excess steam and seats the pressure
regulator, which clips on to it. The steam vent also attaches the metal
handle to the lid.
When attaching the pressure regulator, it must be placed on the
steam vent and pressed into position. When the pressure regulator is
pressed down on the steam vent, there is a slight click which indicates
the pressure regulator is in the correct position. To place the pressure
regulator on to the steam vent if the lid is hot: hold the narrow part of
the pressure regulator between thumb and middle finger; place on steam
vent; press pressure regulator until it fits into position with a click.

9
MOVEMENT OF METAL HANDLE:
FRONT VIEW
MOVEMENT OF METAL HANDLE:
SIDE VIEW
UNDERSIDE OF LID
LID HANDLE SCREWS
LATCH
SAFETY VALVE
STEAM VENT NUT
GRID
FUSIBLE ALLOY...
...WHICH MELTS WHEN REQUIRED
The attachment of the metal handle to the lid is designed with
extra space for deliberate ‘’play’’ (movement) between the metal handle
and the lid to ensure proper sealing.
On the underside of the lid, the steam vent nut secures the steam
vent. The steam vent nut has thirteen holes so that even if a few holes
are clogged, the other holes will allow the escape of steam. Always keep
the steam vent clean and check before every use by looking through it.
If the normal escape of steam is blocked, the safety valve will
operate. The safety valve will also operate if there is insufficient water in
the pressure cooker and it boils dry, causing the temperature to rise
beyond the normal operating range. The fusible alloy in the safety valve
melts at the required temperature and releases pressure. The safety
valve can be replaced as shown on page 33.
The lid handle screws secure the lid plastic handle to the metal
handle. The outside screw also holds the latch at the end of the handle.
A grid comes with every Futura. The use of the grid is explained on
page 25.

Trial Run
10
ONCE STEAM ISSUES STEADILY
FROM STEAM VENT...
STEAM VENT
PLACE PRESSURE REGULATOR
ON STEAM VENT
PRESS DOWN FIRMLY
UNTIL IT CLICKS
WRONG: STEAM COMING
OUT FROM EDGE OF LID
RIGHT: NO STEAM
LEAKAGE
Even if you have used a pressure cooker previously, take a trial run
before cooking in your Futura. This section will take you step-by-step
through your trial run in about 30 minutes.
1. Preliminary Steps
Remove label and wash cooker, removing any adhesive with
vegetable oil. Read pages 1 to 9. Identify parts. Remove and place the
pressure regulator on the steam vent, the sealing ring on the lid curl.
Close and open the pressure cooker a few times.
2. Placing Cooker on Stove
Pour 2 cups/480 ml water in
cooker body. Remove pressure
regulator from steam vent. Look
through steam vent and ensure
it is clear.
Check and adjust the seating
of the sealing ring on the lid curl by
patting down snugly. Close cooker
(without pressure regulator). Place
cooker on high heat.
3. Placing the Pressure Regulator
Once steam is coming out of
the steam vent steadily, place the
pressure regulator on the steam vent
and press down firmly. Keep fingers
on the pressure regulator and away
from the steam when placing the
pressure regulator on the steam vent.
A light click will tell you that the pressure regulator is in position.
4. Ensuring a Steam-tight Seal
When water boils, hot air and/or steam should issue only from the
steam vent. If steam comes out around the edge of the lid, check the
centralization of the lid thus: unlatch and reposition the lid by moving
the lid slightly towards the spot where steam is escaping and relatch.
DO NOT TOUCH LID with bare hands since it will be hot.

11
RELEASE PRESSURE BY PRESSING
FINGERTIP CONTROL
5. How to Recognize Full Operating Pressure
For about two minutes after the placing of the pressure regulator,
there is no emission of steam. Then, steam starts coming out of the
pressure regulator slightly and keeps increasing until the escape of
steam reaches a constant level of intensity. The pressure cooker is now
at full operating pressure. When cooking, this is the point at which to
reduce the heat and start timing the recipe. When cooking, the time
between the start of the steam coming out of the pressure regulator
and the cooker reaching full operating pressure may vary from a few
seconds to about one minute depending upon the type and quantity
of food in the pressure cooker.
6. Maintaining Pressure on Reduced Heat
Once full pressure is reached, reduce heat from HIGH to MEDIUM
or lower. When cooking, the correct heat setting to maintain pressure
on reduced heat will vary with the type and quantity of food and also
your stove. The heat setting should be such that you can hear a low,
gentle and steady sound of escape of steam from the pressure regulator.
This sound is considerably less than the sound of the escape of steam
on high heat. Adjust the heat level as necessary to maintain the low,
gentle and steady sound of escape of steam.
Please remember that, particularly on electric heat, it may take some
time for heat level adjustments to have an effect on the escape of steam.
A little practice will make clear the correct heat setting and adjustments,
if any, that may be required.
7. Releasing Pressure
Turn off heat. Remove pressure cooker from heat. With the lid
handle pointing towards you, place fingertip on the depression on the
pressure regulator (the fingertip control). Press lightly to allow steam to
escape until the hissing sound has stopped completely. Steam will escape
in the opposite direction and reduce pressure in about 30 seconds.
8. Final Steps
Press fingertip control once again to ensure that there is zero
extra or unsafe pressure in the cooker. Open cooker. Empty out water.
Remove pressure regulator. Wipe dry body, lid and pressure regulator.
Store without closing the pressure cooker. Before cooking in your Futura,
READ THE REMAINING INSTRUCTIONS.

Read this section after you have taken the trial run and before you
attempt to cook in the Futura.
Basic Pressure Cooking Steps
1. Prepare ingredients.
2. Fry, if necessary.
3. Put prepared ingredients (in separators or on grid, if necessary) and
the required quantity of water in the cooker.
4. Look through the steam vent and ensure it is clear.
5. Close the cooker.
6. Place the cooker on heat.
7. Place the pressure regulator once steam emerges from the steam vent.
8. Reduce the heat when the cooker reaches full operating pressure
and start timing the cooking of the recipe.
9. At the end of the pressure cooking time, remove the cooker from heat.
10. Release pressure, either gradually or immediately as needed.
11. Open pressure cooker.
12. Carry out post-pressure cooking operations, if any.
13. Serve and enjoy!
Ingredients
•See page 15, Measurements, for information on weights and
measures.
•The pressure cooker should not be filled more than its appropriate
capacity. See page 7, Product Information, and the Capacity/
Volumes chart on page 29.
•Most foods that can be cooked with moist heat – boiled, steamed,
braised and stewed – are suitable for pressure cooking.
•While adapting recipes to pressure cooking, care should be taken
not to add too much liquid – always ensuring there is enough
liquid for the entire cooking time (see page 13).
•Pressure cooking retains flavours so season with restraint. Taste
and add more seasoning, if required, after pressure cooking.
•Milk, cream and yogurt tend to curdle and froth when pressure
cooked in the base of the cooker and should generally be added to
recipes after pressure cooking.
•Most roasts, large pieces of meat, whole birds, whole artichokes
and whole cauliflowers are too big to fit in the 2 Liter, 3 Liter and
4 Liter Futura.
•Smaller individual pieces of food will cook faster than larger pieces
of the same food.
•Cut food in even sizes for even cooking.
•Ingredients requiring roughly the same cooking time can be cooked
together in a pressure cooker, without mixing their flavours, if kept
physically separated and not mixed in the same liquid.
•Ingredients with different cooking times may be cooked together
by using the following techniques:
1. Speed up cooking time by cutting food into smaller pieces and
by presoaking lentils, beans and cereals.
2. Slow down cooking time by cutting food into larger pieces and
by wrapping in foil.
3. Start longer-cooking ingredients first, interrupt pressure
cooking to add quicker-cooking ingredients and then complete
pressure cooking.
Futura Cooking Tips
12

13
Heat Source
•The Futura can be used on domestic electric, gas, halogen, ceramic
and kerosene stoves. It is not suitable for induction stoves.
•Use a burner to suit the size of the cooker – gas flames should not
lick the sides of the cooker and the hot plate of an electric stove
should be equal to or less than the diameter of the base of the
pressure cooker. When cooking in the 2 Liter and 3 Liter Futura on
a gas stove, use the small burner or do not exceed the medium heat
setting of a large burner.
•The cooker can be used on wood or coal fires provided it is not in
direct contact with hot coals. WARNING: DIRECT CONTACT WITH
HOT COALS CAN DAMAGE THE METAL. There should be at least
a 1 inch/2.5 cm gap between the burning coals and the base of the
cooker. On improvised fires or commercial burners, limit the heat
to the level usually found in domestic stoves. This pressure cooker
must not be used on an industrial burner.
•When cooking foods that may sprout such as pulses or legumes,
bring cooker to full operating pressure on medium heat and reduce
heat as soon as full pressure is reached. Remove cooker briefly from
heat if the steam seems to be evacuating too forcefully.
Frying Prior to Pressure Cooking
•Frying or browning in a small amount of butter, oil or other fat can
be done in the pressure cooker body without the lid.
•Browning meat and poultry before pressure cooking helps to seal
in the juices and improves the appearance and taste of the food. If
you want to eliminate the additional fat and/or save time, browning
can be omitted – it is not necessary for pressure cooking.
•After frying, remove cooker body from heat before adding liquid to
the cooker.
•It is a safety requirement that deep-frying, involving more
than
1/2cup oil or frying for more than 20 minutes at a time,
is not done in the hard anodised pressure cooker.
•Do not pressure fry in the pressure cooker. It is designed to
be operated only with liquid which produces steam.
Water
•There must be enough water (or stock, juice, vinegar, beer or wine)
in the pressure cooker to make steam throughout the entire pressure
cooking time and prevent burning. Oils and fats do not produce
steam and should not be counted as cooking liquid for steam. Cooking
liquid should always be water or a liquid which produces steam.
•The minimum quantity of cooking liquid required is 1 cup/240 ml
for the first 10 minutes of pressure cooking time plus 1/2cup/120 ml
for every subsequent 10 minutes or part thereof. This quantity will
prevent boiling dry provided you reduce the heat when cooker has
reached full operating pressure.
•Foods such as meat, fish, poultry, tomatoes and other vegetables
give off juices during cooking (whereas pulses or legumes and rice
absorb liquid).
•If you open the cooker and decide to pressure cook longer, always
check that there is enough cooking liquid to bring cooker back to
full pressure and cook the additional time.
•
The Futura Pressure Cooker should never be used as an oven for
dry heating or baking as it may reduce the strength of the metal.
Pressure Regulator
•Allow steam to start issuing from the steam vent in a steady stream
before placing the pressure regulator (see page 10, point 3).
Reducing Heat
•When the Futura has reached full operating pressure (see page 11,
point 5), reduce the heat to medium or lower such that you can
hear a low, gentle and steady sound of escape of steam from the
pressure regulator. The heat setting required varies according to

14
the type and quantity of food in the cooker and the stove.
•Cooking on high heat after full pressure is reached does not result
in faster cooking. It wastes energy and increases the likelihood of
boiling dry and/or spoiling the food.
•When cooking on wood stoves or camp fires, move pressure cooker
to a cooler part of the stove or shift cooker partly off the burner to
cook at reduced heat ensuring that cooker is not tilted.
Timing
•Reaching full operating pressure is also the signal to start timing
the recipe/food.
•Use a kitchen timer or watch/clock. Exact timing is critical to
successful pressure cooking. Pressure cooking is much faster than
conventional cooking so timing errors have greater consequences.
If in doubt, cook for less time rather than more. It is possible to
correct undercooking by cooking or pressure cooking more.
•If the food is only slightly undercooked, you may be able to complete
the cooking without pressure. This method is especially suitable for
foods which are easily overcooked. If the food requires more pressure
cooking, decide how many minutes, ensure there is enough cooking
liquid for the extra time, and bring cooker back to full operating
pressure and cook the additional time.
•Cooking times given in this Manual are a guide. More or less time
may be necessary depending on the age, tenderness and variety of
the ingredients and how well cooked you prefer the food to be.
Experience will enable you to adjust the times suitably.
•‘’Pressure Cooking Time 0 minute’’ in the charts signifies that the
pressure cooker is to be taken off the heat as soon as the pressure
cooker has reached full operating pressure.
Releasing Pressure
There are three methods to release pressure in the Futura pressure
cooker.
1. ‘’Allow to cool naturally’’ means to remove the cooker from heat
and leave it until the pressure has dropped to normal and the lid can be
opened. This takes from 10 to 20 minutes, depending on the type and
quantity of food and the size of the cooker. This method is required for
soups, legumes, recipes containing leavening agents and custards.
2. ‘’Release pressure immediately’’ means to remove the cooker from heat
and lightly press the fingertip control on the pressure regulator, allowing
steam to escape so the lid can be opened immediately. This method is
required for easily overcooked foods such as delicate vegetables and fish.
This method cannot be used when the cooker contains predominantly
liquid or frothing foods as the food/liquid may come out of the steam vent.
3. ‘’Release pressure by placing cooker in about 4 inches/10 cm of cold
water in a basin or in a sink for a few minutes’’. For the 2 Liter Futura
place cooker in about 2 inches/5 cm of cold water. Open when the
pressure has fallen. Do not run water over the lid. This method is
required when the cooker contains liquid or frothing foods and you
wish to open immediately.
Beyond the requirements discussed above, how to release pressure
is one of personal preference. Some cooks believe that the texture,
tenderness and taste of food, especially meat, are improved by releasing
pressure gradually using Method #1 above whenever possible.
Saving Energy
To obtain optimum energy efficiency while cooking with the Futura
pressure cooker:
1. Place the pressure regulator on the steam vent as soon as the steam
is coming out of the steam vent steadily (see page 10, Trial Run, point 3).
2. Reduce heat as soon as the Futura has reached full operating pressure
(see page 11, Trial Run, point 5). Reduce heat to a heat setting such
that there is a low, gentle and steady sound of escape of steam from the
pressure regulator (see page 11, Trial Run, point 6).

Measurements
Volume
All measurements are level, not heaped.
Measurement Equivalent
1 teaspoon 5 ml
1/2tablespoon 11/2teaspoons
/ 7.5 ml
1 tablespoon 3 teaspoons
/ 15 ml
1/4cup 4 tablespoons
/ 60 ml
1/3cup 5 tablespoons +
1 teaspoon
/ 80 ml
1/2cup 8 tablespoons
/ 120 ml
3/4cup 12 tablespoons
/ 180 ml
1 cup 16 tablespoons
/ 240 ml
4 cups 1 quart
/ 960 ml
1 liter 1000 ml
Weight
Metric Equivalent
28 g (rounded off to 30 g) 1 oz
450 g 16 oz
/ 1 lb
1 kg 2.2 lb
Length
Measurement Equivalent
1/4inch 6 mm
1/2inch 1.3 cm
3/4inch 1.9 cm
1 inch 2.5 cm
Abbreviations
Abbreviation Equivalent
tsp teaspoon
tbsp tablespoon
ml milliliter
oz ounce
lb pound
g gram
kg kilogram
cm centimetre
oC degree Centigrade
oF degree Fahrenheit
15

16
Pressure Cooking Time Charts
The charts in this section were compiled in our North American Test Kitchen using the food available. You may need to
modify the pressure cooking times when cooking food from different regions.
Cooking Rice
The basic steps to pressure cook rice are:
1. Pour water in cooker. Bring to boil on high heat. Add rice and
seasonings (if desired). Stir. It is also possible to add rice, water and
seasoning all together in the beginning.
2. Close cooker. Bring to full pressure on high heat. Reduce heat and
cook the required time.
3. Remove cooker from heat. Release pressure according to the chart.
4. Open cooker. Fluff up rice gently with a fork to separate grains.
There are many varieties of rice and some amount of experimentation
with water and cooking time may be necessary to suit your taste.
•Do not fill cooker more than half.
•The grid is not required unless cooking rice in a mold.
•Pick over rice to remove foreign objects. Wash rice by rinsing in
water until water is clear. Drain.
•Various stocks, spices and flavourings may be added to rice.
•When frying rice, stir gently with a wooden spoon to avoid breaking
the grains.
•1 cup of dry rice yields 2 to 3 cups cooked rice.
•Some varieties of rice, especially white rice, froth out of the steam
vent unless they are cooked with oil or butter or in a mold.
To pressure cook Basmati rice in a mold, such as a metal bowl:
1. Put 1cup
/ 200 g rice and 11/8cups / 270 ml water in a mold (large
enough to hold 31/2cups
/ 840 ml).
2. Pour 1 cup
/ 240 ml water in cooker. Put grid in cooker. Place mold
on grid.
3. Close cooker. Bring to full pressure on high heat. Reduce heat and
cook 3 minutes.
4. Remove cooker from heat. Allow to cool naturally 5 minutes. Press
fingertip control lightly to release pressure.
5. Open cooker.
Rice Pressure Cooking Chart
Rice (1 cup) Water Oil / Butter Pressure Cooking
Time in Minutes
Pressure Release
Basmati Rice 11/8cups 3 Allow to cool 5 minutes and release pressure
Brown Rice 2 cups 18 Allow to cool 5 minutes and release pressure
White Rice 11/2cups 1 tablespoon 5 Allow to cool 5 minutes and release pressure
Wild Rice 3 cups 25 Release pressure immediately. Drain
1/2teaspoon salt optional

•Cooking time is affected by the thickness, the cut, the quality, the
preparation (boneless, rolled etc.) of the meat and personal
preference. The smaller the piece of meat, the greater its tenderness,
the higher the quality and the bigger the bone
- the shorter the
cooking time required. Meat varies widely from region to region.
The times given in the chart are for specific cuts and should serve as
guides to be modified according to your ingredients, experience
and taste.
•The pressure cooking time for large pieces of meat, called roasts, is
according to weight
- minutes of cooking per lb/kg of meat. The
shape and thickness of the roast affect the cooking time. Short, fat
roasts take longer to cook than long, flat roasts. Boneless and rolled
roasts take longer to cook than roasts with bones. Allow enough
space around the roast in the cooker for steam circulation to ensure
even cooking. For a more “roasted” effect, cook roast on grid.
•All the times in the Poultry Pressure Cooking Chart except turkey are
for poultry which has been lightly browned. The amount of
browning can affect the cooking time
- the less the browning the
longer the pressure cooking time. You may have to adjust the
cooking time to reflect the degree of browning you prefer.
•Cooking times in the Poultry Pressure Cooking Chart are based on
medium-sized pieces of young poultry. Increase time when cooking
larger and/or older pieces.
Meat and Poultry
17

18
Meat Pressure Cooking Chart
Meat Description Use
Grid?
Water in
Pressure Cooker
Pressure Cooking
Time in Minutes
Pressure Release
Beef Brisket (Corned Beef) No Fill to Half 20 per lb / 450 g Allow to cool naturally
Flank Steak stuffed and rolled No 1 cup 20 Allow to cool naturally
Ground Beef Patties 1 inch
/ 2.5 cm thick Yes 3/4cup 5 Release pressure immediately
Oxtail cut in pieces No 11/2cups 45 Allow to cool 5 minutes and
release pressure immediately
Roast (blade, chuck, round, rump) Yes 1 cup 20 per lb
/ 450 g Allow to cool naturally
Round (Swiss) Steak 1 inch
/ 2.5 cm thick No 1 cup 22 Allow to cool naturally
Shank Steak 1 inch
/ 2.5 cm thick No 1 cup 30 Allow to cool naturally
Short Ribs Yes 11/2cups 30 Allow to cool naturally
Stew Meat (chuck, rib, round)
about 11/2inch
/ 3.8 cm cubes No 1 cup 14 Allow to cool naturally
Tongue (fresh) No Fill to Half 60 Allow to cool naturally
Veal Arm Steak 1/2inch
/ 1.3 cm thick No 1 cup 12 Allow to cool naturally
11/2inch
/ 3.8 cm thick No 1 cup 20 Allow to cool naturally
Roast (rump or shoulder) boned and rolled No 1 cup 15 per lb
/ 450 g Allow to cool naturally
Shank No 1 cup 20 Allow to cool naturally
Stew Meat about 1 inch
/ 2.5 cm cubes No 1 cup 10
- 12 Allow to cool naturally
Lamb Leg Yes 1 cup 11 per lb
/ 450 g Allow to cool naturally
Shank about 1lb
/ 450 g No 11/2cups 30 Allow to cool naturally
Shoulder Chops 1 inch
/ 2.5 cm thick Yes 1 cup 18 Allow to cool naturally
Stew Meat (shoulder) 1
1/2
inch / 3.8 cm cubes
No 1 cup 10 - 12 Allow to cool naturally
Pork Boneless Loin Roast Yes 1 cup 15 per lb
/ 450 g Allow to cool naturally
Boneless Shoulder Roast Yes 1 cup 20 per lb
/ 450 g Allow to cool naturally
Chops 1 inch
/ 2.5 cm thick Yes 1 cup 15 Allow to cool naturally
1/2inch
/ 1.3 cm thick Yes 1 cup 10 Allow to cool naturally
Spareribs Yes 11/2cups 20 Allow to cool naturally
Stew Meat 11/2inch
/ 3.8 cm cubes No 1 cup 14 Allow to cool naturally

Seafood Pressure Cooking Chart
Seafood Shape and Size Water in
Pressure Cooker
Pressure Cooking
Time in Minutes
Cod Fillet 3/4inch
/ 1.9 cm to
1 inch
/ 2.5 cm thick
3/4cup 3
Halibut Steak 1 inch
/ 2.5 cm thick 1 cup 6
Ocean Perch Fillet 3/4inch
/ 1.9 cm thick 3/4cup 2
Red Snapper Fillet 3/4inch
/ 1.9 cm thick 3/4cup 2
Salmon Steak 1 inch
/ 2.5 cm thick 1 cup 6
11/2inch
/ 3.8 cm thick 1 cup 9
Scallops –3/4cup 1
- 2
Sole Fillet 1/4inch
/ 6 mm thick 3/4cup 0
1/2inch
/ 1.3 cm thick 3/4cup 1
Trout Small, whole (10 oz
/ 280 g) 3/4cup 4
Tuna Steak 3/4inch
/ 1.9 cm thick 3/4cup 3
•For each item: Use grid and release pressure
immediately.
•When pressure cooking seafood, even a few
extra seconds can overcook. Do not leave the
19
Poultry Pressure Cooking Chart
Poultry Description Use
Grid?
Pressure Cooking
Time in Minutes
Pressure Release
Chicken Pieces Yes 7 Allow to cool naturally
Yes 9Release pressure immediately
Whole Fryer (3 lb
/ 1.4 kg) No 11 Allow to cool naturally
Duck (domestic) Pieces No 13
- 15 Allow to cool naturally
Rock Cornish Hen Whole (11/4lb
/ 560 g) stuffed Yes 12
- 15 Allow to cool naturally
Turkey Breast half (21/2lb
/ 1.1 kg) Yes 28 Allow to cool naturally
Thigh No 20 Allow to cool naturally
Leg No 20 Allow to cool naturally
Water: 1 cup for all of the above.
cooker once it is on the heat – cooking times are so
short. Pressure cook seafood without delays: time
accurately, remove cooker from heat quickly and
release pressure immediately.