Ginnys 733112 User manual

SIX PIECE PRESSURE COOKER SET
User Guide
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ITEM 733112
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TABLE OF CONTENTS
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IMPORTANT SAFEGUARDS 3
2IMPORTANT SAFEGUARDS 32 Ginnys.com/Blog
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IMPORTANT SAFEGUARDS
President, Ginny’s
Important Safeguards 3
Specications 4
Get to Know Your Appliance 5-6
How to Operate 7-10
Cleaning & Care 11
Recipes & Notes 12-16
Warranty 17
READ CAREFULLY BEFORE USING & SAVE THESE INSTRUCTIONS!
Thank you for purchasing a Ginny’s Brand Six Piece
Pressure Cooker set! Discover how fast and easy it is
to prepare a healthy, delicious meal with this pressure
cooker - it preserves avors and nutrients, tenderizes
meat, and cooks foods three to ten times faster than
other methods!
• FOR HOUSEHOLD USE ONLY. Do not use this appliance for other than its
intended use.
• Remove all packaging materials and labels before rst use.
• Wash all removable parts before rst use. See Cleaning & Care.
• This appliance cooks under pressure. IMPROPER USE MAY RESULT IN
SCALDING or other INJURY. Make certain the pressure cooker is properly
closed before operating; the upper handle must be directly above the
lower handle and locked into position.
• Do not open the cooker until the internal pressure has been completely
reduced, the pressure safety valve has been released, and no steam
escapes when the pressure regulator valve cap is removed. NEVER force
open the cooker when pressure is not completely released.
• CLOSE SUPERVISION is necessary when using this appliance near
CHILDREN.
• Do not place any paper, plastic, or other non-food items in the appli-
ance. Do not place the appliance in a heated oven.
• Do not use the pressure cooker if the cover gasket becomes hard, de-
formed or damaged. Pressure will not build properly.
• Do not use an accessory or attachment not recommend by Ginny’s, as
this may cause injury, or damage the appliance.
• Always use OVEN MITTS when handling hot food or appliances. Do not
attempt to move an appliance when it is hot, or has hot contents.
• While in operation, NEVER remove the pressure regulator valve
cap or put any weight on it.
• Do not manually lift the pressure regulator valve cap to lower the
pressure while cooking.
• DO NOT USE AN APPLIANCE AFTER THE APPLIANCE MALFUNCTIONS,
OR HAS BEEN DAMAGED IN ANY MANNER.
• Take special care to not overll your pressure cooker when cooking
foods such as oatmeal, soup mixes containing dried vegetables, or
pasta. These foods tend to foam and froth and may block the pressure
regulator valve.

4
IMPORTANT SAFEGUARDS
GET TO KNOW YOUR APPLIANCE
PRECAUTIONS/SPECIFICATIONS 5
IMPORTANT SAFEGUARDS
4 5
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SPECIFICATIONS
Capacity: 9.5 and 5 quart
Overall Dimensions: 9.5 qt pot with cover 12”x19”x10”
Model: A26-09-80E
Cooking Pressure
Working Pressure: 80±10% kPa (12±10% PSI)
Safe Operating Pressure: 112-160 kPa (15-23 PSI)
1. Helper Handle 2. Cooker Cover
3. Spring Valve Regulator 4. Fusible Valve
5. Pressure Regulator Valve/Cap 6. Pressure Safety Valve
7. Safety Lock 8. Upper handle
9. Lower handle 10. 9.5qt Pressure Cooker Pot
11. Steam Tray 12. Basket Handle
13. 5qt Pressure Cooker Pot 14. Basket
15. Tempered Glass Lid w/ Vent 16. Lug (6 on each pot)
17. Pressure Regulator Valve Filter (not shown - underside of #5)
18. Cover Sealing gasket (not shown - underside of #2)
(continued on page 6)
16

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INSTALLATION & GROUNDING
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HOW TO OPERATE
GET TO KNOW YOUR APPLIANCE
Tips:
1. To help make the cover easier to open and close, a very light
application of cooking oil may be applied to the boom of the lugs
on the pressure cooker pot. Using a piece of cloth or your nger-
tips, apply a small amount of oil to the bottom of the lugs, making
sure to remove any excess. Never apply cooking oil to the top of the
lugs or to the cover gasket.
2. You can brown or sear meats and poultry prior to adding liquid
for the pressure-cooking process. (Browning helps lock in avor.)
Using the pressure cooker pot, add a small bit of cooking oil to pre-
vent the food from sticking. When browning is nished, add the
liquid and other ingredients, and proceed with pressure cooking.
3. Dried vegetables and legumes (beans, whole peas, lentils, etc.)
MUST be presoaked to avoid foaming during the cooking process.
See package details for soaking instructions.
4. When not in use, store your pressure cooker in a dry place with
the cover inverted on the body. This will extend the life of the cover
gasket.
5. Avoid striking the rim of the pressure cooker pot with metal
cooking utensils, as this could cause nicks in the rim and prevent
the pressure cooker from forming a good seal.
HOW YOUR PRESSURE COOKER WORKS:
A pressure cooker is a pot with a special cover that locks securely into
place. As the pressure cooker is heated, the dry air is eliminated and
the moist, heated air is sealed inside, increasing the pressure within the
cooker. When the opmum pressure is reached, internal temperatures
in the cooker are raised above the normal boiling point of water, causing
foods to cook faster. The higher pressure and temperature speeds cooking
and tenderizes meats naturally. Here are some of the key components of
the pressure cooker:
The COVER SEALING GASKET (18) ts around the inside rim of the COVER
(2) and forms a pressure-ght seal on the pot.
The PRESSURE SAFETY VALVE (6) rises as you begin heang the pressure
cooker. As pressure builds, this valve will lock the cover in place. The
PRESSURE SAFETY VALVE will be in the up posion when the cooker
is pressurized and you will not be able to open the cover. When the
PRESSURE SAFETY VALVE is in the down posion, the unit is depressurized
and safe to open.
The PRESSURE REGULATOR VALVE CAP (5) ts onto the PRESSURE
REGULATOR VALVE. When the proper operang pressure (15 lbs/sq.in.) is
reached, the PRESSURE REGULATOR VALVE CAP will rock gently and control
the pressure inside the cooker. The gentle rocking moon is an indicaon
that the proper cooking pressure is being maintained.
The SPRING VALVE (3) works with the PRESSURE REGULATOR VALVE (5)
to release any excess pressure. If these two valves become blocked, the
FUSIBLE VALVE (4) will vent and release the excess pressure. The FUSIBLE
VALVE will let out a hissing sound to alert you that other valves are blocked.
Note: This pressure cooker is compable with all stovetops, except
inducon stoves.

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Ca-
HOW TO OPERATE
HOW TO OPERATE
The amount of food/water put in the cooker
can’t exceed 2/3 of the cooker’s volume, and
the minimum can’t be less than 8 oz.
USING THE PRESSURE COOKER:
1. Per recipe direcons, place your ingredients in the desired pot
(9.5 or 5 quart).
2. Always check that the gasket on the cover is in place and in good
condion.
3. Look through the pressure regulator valve lter on the inside of
the cover (it looks like a salt shaker cover) to make certain that it
is clear.
4. Place the cover on the cooker and align the
arrow on the cover with the arrow on the lower
handle. Turn the upper handle of the cover clockwise
to meet the lower handle posion. Ensure the spring
valve and pressure regulator valve are in the dropped
posion.
5. Place the pressure regulator valve cap on the pressure regulator
valve.
6. When the cover has been closed properly, cooking can begin.
Some steam will escape from the pressure safety valve, but this is
normal. As the pressure builds up, the pressure safety valve will
rise up and remain in this posion (locking the cover).
(connued on page 9)
7. To reduce the pressure when cooking
is complete, turn o the heat (or very
carefully, using oven mis, remove the
pot from the heat). The pressure is
completely reduced when the pressure
safety valve lowers. To speed this process
(some recipes may request pressure is
reduced quickly), use a long-handled,
wooden spoon to gently li the pressure
regulator valve cap. KEEP CLEAR OF THE
RELEASING STEAM!
WARNING: IF THE PRESSURE SAFETY VALVE REMAINS IN THE RAISED
POSITION, THERE MAY STILL BE PRESSURE INSIDE THE PRESSURE COOKER.
DO NOT ATTEMPT TO OPEN! CONTINUE TO COOL UNTIL IT DROPS.
8. Aer the pressure has been completely reduced, using an oven mi,
remove the pressure regulator valve cap. ALWAYS REMOVE THE PRESSURE
REGULATOR VALVE CAP BEFORE OPENING THE COVER.
9. When all the steam has escaped, and the pressure safety valve lowers, the
safety lock should be pushed forward as per the arrow on the lock. Open the
cover in a counter clockwise direcon. If you are unable to open the cover,
it means that there is sll some pressure inside the cooker. Do not try to
force it open. Using a long-handled, wooden spoon, gently li the pressure
regulator valve cap to release the remaining pressure.
Note:
The safety lock will
click into place
the lowered pressure
safety valve indicates
the pressure is released

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INSTALLATION & GROUNDING
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CLEANING & CARE
HOW TO OPERATE
1. Always allow the pressure cooker to cool completely before cleaning.
2. DO NOT use harsh, abrasive cleaners, or scouring pads, to clean any part
of the pressure cooker.
3. You can clear any debris from the spring valve by removing the nut on the
inside of the cover. Ensure the valve is free of obstrucon and reassemble.
4. Remove the pressure regulator valve lter (it looks like the top of a salt
shaker) from the inside of the cover. Wash, dry and replace.
5. Remove the gasket from the cover and wash and dry gently. Replace
carefully.
6. The steam tray and basket are dishwasher safe. Hand wash all other
components and dry completely before reassembling.
USING THE BASKET: (for deep frying French fries, chicken wings, etc.).
DO NOT USE THE PRESSURE COOKER COVER WHEN USING THE BASKET
FOR DEEP FRYING. USE THE GLASS LID ONLY.
Note: We strongly recommend using an oil thermometer to monitor
the temperature of the oil while deep frying.
1. Using the 5 quart pot, ll it approximately half full (DO NOT OVERFILL!)
with cooking oil appropriate for deep frying (peanut, vegetable, canola,
corn, etc.)
2. Attach the handle to the basket.
3. Add your food to the basket.
4. When the oil has reached the desired temperature, lower your food into
the hot oil. Cover with the glass lid to prevent splatter.
5. Cook per recipe instructions. When your food is done, use an oven mitt
to carefully remove the basket. Drain your food on paper towels.
USING THE STEAM TRAY: (for steaming vegetables, chicken etc.)
1. Using either pot, ll it with approximately 1 inch of water.
2. Place the steam tray upside down (upside down from the picture on
page 5) in the pot.
3. Add desired food on top of tray and cover the pot with the glass lid.
4. Cook per recipe instructions.
5. When your food is done, use an oven mitt and tongs, or a long-handled
spoon, to remove the steamed food.

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RECIPES
RECIPES
Lemon Chicken
1/4 c. plus 2 T. olive oil salt and pepper
1/4 c. lemon juice 3-4 lbs. chicken, cut into pieces
2 t. dried oregano 1/2 c. chicken stock
1. In a small bowl, mix together 1/4 c. oil, lemon juice, oregano, salt and pepper.
2. Pour over the chicken and marinate for several hours, or overnight.
3. Remove the chicken from the marinade. Reserve the marinade.
4. Heat the remaining 2 T. oil in the pressure cooker (use either pot) and brown
the chicken pieces on all sides. Set chicken aside on a plaer. Pour o the fat.
Add the reserved marinade and the chicken stock to the pressure cooker.
5. Lock the cover and bring to pressure. Cook for 8-10 minutes. Allow pressure
to drop naturally and remove the cover.
Asparagus
10 - 20 asparagus spears, trimmed
1 c. water
1. Add water to the cooker.
2. Bundle the asparagus spears together with cooking string or a piece of folded
aluminum foil. Place the bundle on top of the steamer tray (use either pot).
3. Lock the cover and bring to pressure. Cook for 2 minutes. Quickly release the
pressure. Remove the cover.
Pressure Cooker Pulled Pork
1 T. paprika 1 T. salt
2 t. garlic powder 2-4 lbs. boneless pork shoulder
2 t. dry mustard 2 c. water
½ T. brown sugar
1. Mix seasonings together in a small bowl. Rub onto meat.
2. Add water to pressure cooker. Cut meat into 2-inch cubes and place on
steam tray in pressure cooker (use either pot).
3. Lock cover in place. Bring to pressure, then reduce the heat while sll
maintaining pressure.
4. Cook for 45 minutes; then quickly release pressure. Remove the cover.
Place meat on a plaer and shred with two forks. Serve on buns.
New Potatoes
5-10 small new potatoes, washed, unpeeled
1 c. water
1. Add the water to the cooker.
2. Poke each potato a couple mes with a fork and put in the
cooker on the steam tray (use either pot).
3. Lock the cover and bring to pressure. Cook for 3-5 minutes. Quickly
release the pressure. Remove the cover.
4. Season with salt & pepper, fresh parsley or dill.

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RECIPES
RECIPES
Beer Batter
2 c. beer
2 c. our
1 t. baking powder
1. Mix all ingredients.
2. Let the baer rest for 3 hours (it will thicken).
3. Use to coat cut-up vegetables, cheese, mushrooms, etc.
Egg Batter
2 egg yolks ¾ c. our
1 ½ t. vegetable oil ½ t. salt
1 c. milk
1. Mix all ingredients.
2. Use to coat cut-up vegetables, cheese, mushrooms, etc.
Deep Fried Mushrooms with Sour Cream Dipping Sauce
Mushroooms:
2 lbs. fresh mushrooms, cleaned
pre-mixed beer or egg baer
1. Heat oil to 375 degrees F.
2. Dip mushrooms into baer; coat well.
3. Fry mushrooms in small batches unl crispy and brown (4-8 minutes).
4. Drain on paper towels to remove excess oil.
Sauce:
2 c. sour cream ¼ c. prepared horseradish
1 tsp. lemon juice salt to taste
Mix all ingredients together and serve.
When using a wet batter for deep frying, keep the food from
sticking to the basket by lowering the empty basket into the oil
rst. Add battered food slowly to the oil with a slotted spoon or
tongs.
Tip:

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NOTES
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Ginny’s warrants this product free from defects in material
and workmanship for one year from provable date of purchase.
Within this warranty period, Ginny’s will repair or replace,
at its option, defective parts at no charge, provided the
product is returned, freight prepaid with proof of
purchase to Ginny’s. Allow 2-4 weeks for return shipping.
This warranty does not cover improper installation, misuse,
abuse or neglect on part of the owner.
Warranty is also invalid in any case that the
product is taken apart or serviced by an
unauthorized service station.
This warranty gives you specic legal rights
and they may vary from state to state.
THE FOREGOING WARRANTIES ARE IN LIEU
OF ALL OTHER WARRANTIES AND CONDITIONS,
EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO THOSE
OF MERCHANTIBILITY OR FITNESS
FOR A PARTICULAR PURPOSE.
Ginny’s Customer Service
800.544.1590
8 am to Midnight, Monday through Friday
Ginny’s Inc.
1112 7th Avenue
Monroe, WI 53566
WARRANTY
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