Salton multipot PC1048 User manual

Instruction Booklet
Model PC1048
5-in-1 electronic
pressure cooker
Salton_PC1048_BookletCover_E.indd 1 13-02-26 9:33 AM

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When using electrical appliances, basic safety precautions should always
be followed including the following:
1. Read all instructions before using.
2. Close supervision is necessary when any appliance is used by or near children.
3. Keep Pressure Cooker out of reach of children.
4. DO NOT touch hot surfaces. Use handles or knobs.
5. The use of accessories or attachments not recommended by Salton may
cause hazards.
6. To protect against electrical hazards, do not immerse cord, plugs,
or the appliance in water or other liquid.
7. DO NOT operate any appliance with a damaged cord or plug or after
the appliance malfunctions, or has been damaged in any manner.
Return appliance to Salton for examination, repair or adjustment.
See Warranty section.
8. DO NOT let cord hang over edge of table or counter, or touch hot surfaces.
9. Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking off parts, and before cleaning the appliance.
10. Always attach plug to appliance first, then plug cord into the wall outlet.
To disconnect, turn any control to ‘OFF’, then remove plug from wall outlet.
11. Always unplug before cleaning and removing parts.
12. DO NOT use outdoors.
13. DO NOT place on or near a hot gas or electric burner, or in a heated oven.
14. DO NOT cover the pressure cooker or have it near flammable material
including curtains, draperies, walls and the like when in operation.
15. Always use in a well ventilated area.
16. Keep hands and face away from the Pressure Regulator when releasing
pressure.
17. After cooking, use extreme caution when removing the Cover. Serious
burns can result from steam inside the unit.
18. While the unit is in operation, never remove the Cover.
19. DO NOT use without the Removable Cooking Bowl in place.
20. DO NOT cover the pressure valves. An explosion may occur.
21. DO NOT attempt to dislodge food when the appliance is plugged in.
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22. DO NOT fill the Pressure Cooker more than 1/2 full with food or 2/3 full
with liquid. When cooking foods that expand during cooking do not fill
the unit over 1/2 full.
23. Foods such as applesauce, cranberries, pearl barley oatmeal or other
cereals, split peas, noodles and pasta or rhubarb should not be cooked
under pressure in the pressure cooker. These foods tend to foam, froth
and sputter and may block the Pressure Indicator Valve.
24. To reduce the risk of electrical shock, cook only in the Removable
Cooking Bowl.
25. DO NOT use an extension cord with the Pressure Cooker.
26. This Pressure Cooker is for household use only.
27. DO NOT use appliance for other than intended use.
28. Extreme caution must be used when moving an appliance containing
hot liquids.
29. WARNING: Never deep fry or pressure fry in the pressure cooker.
It is dangerous and may cause a fire or serious damage.
CAUTION: Perishable foods such as meat and poultry products, fish, cheese
and dairy products cannot be left at room temperature for more than 2 hours.
(No longer than 1 hour when the room temperature is above 32 °C / 90 °F)
When cooking these foods, do not set the Delay Start function for more than
1-2 hours.
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HOUSEHOLD USE ONLY
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To reduce
the risk of electric shock, this plug will fit in a polarized outlet only one way.
If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit,
contact a qualified electrician. Do not modify the plug in any way.
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DESCRIPTION OF PARTS
1. Cover
2. Cool Touch Handle
3. Pressure Regulator
4. Pressure Indicator Valve
5. Cover Locking Pin
6. Gasket
7. Exhaust Pipe/Blockage Guard
8. Spring Safety Valve
9. Condensation Reservoir
10. Base
11. Base Handles
12. Heating Plate
13. Temperature Sensor
14. Removable Cooking Bowl
15. Control Panel (Plus enlarged picture)
a) Delay Start Indicator Light
b) Pressure Cooking High Setting Button and Indicator Light
c) Pressure Cooking Low Setting Button and Indicator Light
d) Warm Setting Button and Indicator Light
e) Steam Setting Button and Indicator Light
f) Slow Cook Setting Button and Indicator Light
g) Brown Setting Button and Indicator Light
h) Delay Start Button
i) Start/Stop Button
j) Display Window
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32
4
51
13
12
10
11
9
HIGH
DELAY TIME
LOW
WARM STEAM
SLOW COOK
BROWN
DELAY
START
START
STOP
b
a
c
h i
g
e
d
j
f
15
HIGH
DELAY TIME
LOW
WARM STEAM
SLOW COOK
BROWN
DELAY
START
START
STOP
86
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a) Pressure: setting for pressure cooking
b) Steam: to release pressure quickly
c) Clean: to remove the pressure
regulator for cleaning
a
c
b
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OPERATION
Pressure Cookers provide a safe, healthy and faster way to cook. Once the
Pressure Cooker Cover is locked in position and the cooking cycle begins,
air is exhausted automatically. Then steam is sealed inside creating pressure.
The Pressure Regulator keeps the pressure inside the Cooker at a safe level by
permitting the appropriate amount of steam to escape from the Exhaust Pipe.
The Spring Safety Valve also will release pressure, if necessary. The combination
of pressure and temperature causes foods to be cooked faster while the moist
steam tenderizes even the toughest cuts of meat.
BEFORE FIRST USE
1. Remove all packaging materials and literature.
2. Remove the Gasket by gently pulling it out of the inside rim of the Cover.
Wash the Gasket, Cover and Removable Cooking Bowl in hot soapy water.
Rinse with warm water and dry. NEVER immerse the Base in water or any
other liquid.
3. Replace the Gasket inside the Cover. See instructions in the Care and
Cleaning section.
4. Apply a thin coat of cooking oil to the top rim of the Removable Cooking
Bowl where it comes in contact with the Gasket. This allows for easy
opening and closing.
HOW TO USE
Settings:
1. Warm: Reheats or keeps cooked food warm for a long period of time.
2. Brown: Allows you to brown your food before cooking it under pressure.
3. Steam: Quickly brings cooking liquid to a boil for steaming food or
cooking rice.
4. Slow Cook: Cooks your food slowly to retain flavour and tenderness.
Most recipes using a slow cooker require 8 – 9 hours.
5. Pressure Cooking: The combination of pressure and temperature causes
foods to be cooked faster. The steam tenderizes even the toughest cuts
of meat.
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6. Programmable Cooking (Delay Start): Allows you to program the Pressure
Cooker in the Steam, Slow Cook and High/Low Pressure Cooking settings,
to begin cooking food up to 8 hours later.
CAUTION: Perishable foods such as meat and poultry products, fish,
cheese and dairy products cannot be left at room temperature for more
than 2 hours. (No longer than 1 hour when the room temperature
is above 32°C/90°F). When cooking these foods, do not set the Delay
Start function for more than 1-2 hours.
Pressure Cooking Setting
NOTE: Before placing the Cover on the Base be sure that the Exhaust
Pipe/Blockage Guard are clean and free of obstructions. See the instructions
in the Care and Cleaning section.
1. Place food in the Removable Cooking Bowl according to the recipe.
NOTE: There must be at least 250 ml (1 cup) of liquid to cook food
under pressure.
2. Position the Removable Cooking Bowl in the Pressure Cooker.
3. Place the Cover on the Pressure Cooker so that the Locking Pin lines up
with the Condensation Reservoir then turn the Cover counter-clockwise
until it locks into place. (The Locking Pin will click into place).
4. Plug the unit in a 120 volt AC wall outlet.
5. Turn the Pressure Regulator to PRESSURE.
6. Choose the desired cooking mode by pressing either the HIGH or LOW
Pressure Button on the Control Panel. The light on the button will flash
and the digital display will show “1” (1 minute cooking time).
7. Set the desired time by pressing the Button once for each additional
minute or by holding the Button down. The maximum cooking time
is 99 minutes.
8. Press the START/STOP Button to begin cooking. The indictor light will
stop flashing.
NOTE: If you forget to select a cooking time or do not press the START/STOP
button, the Digital Display will return to 0.0 after 30 seconds and the
Pressure Cooker will not start.
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9. Once the appropriate pressure has been reached, the Digital Display will
begin to count down. NOTE: The Pressure Indicator Valve will rise and
the Cover cannot be opened.
10. The Pressure Cooker will beep at the end of the set cooking time.
NOTE: The START/STOP button must be pressed or the timer will beep
periodically as a reminder that cooking is complete.
11. When cooking is finished, you can lower the pressure inside the Pressure
Cooker by either of the 2 methods below. Follow the directions in
your recipe.
Slow Pressure Release:
Set the Pressure Cooker aside to cool for about 5 – 15 minutes until
the Pressure Indicator Valve drops.
Quick Pressure Release:
Turn the Pressure Regulator knob to 'Steam' until the Pressure Indicator
Valve drops.
12. Press the START/STOP button.
NOTE: The Pressure Cooker will automatically switch to the ‘Warm’ setting
if the START/STOP button has not been pressed.
CAUTION:
•DO NOThold the Pressure Regulator as hot steam/liquid may be ejected.
• Keep hands and face away from the steam vents, use potholders when
removing the inner Bowl or touching any hot items.
• Never force the Cover open. The Cover will only open once the pressure
is released. Remove the Cover by turning clockwise. Remove the Cover
by lifting it away from you to avoid being burned by the steam.
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Warm Setting
This program reheats or keeps cooked food warm for a long period of time.
1. Place cooked food in the Removable Cooking Bowl.
2. Place Cover on the Pressure Cooker.
3. Turn the Pressure Regulator Knob to ‘Steam’.
4. Press the ‘Warm’ button. The Warm indicator light will flash and
the Digital Display will read 0.0.
5. Press the START/STOP button to begin the program. The Indicator light
will stop flashing.
6. Press the START/STOP button when warming is complete.
Brown Setting
Brown your meat or poultry before pressure cooking unless otherwise
indicated in the recipe.
1. Place the Removable Cooking Bowl in the Pressure Cooker.
2. Add a small amount of oil, according to the recipe.
3. Press the ‘Brown’ button. The ‘Brown’ Indicator Light will flash and
the Display will read 0.0.
4. Press the START/STOP button and the Indicator Light will stop flashing.
5. Preheat for 1 minute. Add food and begin browning.
6. During the browning function the pressure cooker will beep 3 times every
10 minutes as a warning that this is a high temperature setting.
7. Press the START/STOP button when browning is complete.
NOTE:
When using the Browning function:
•DO NOT leave the Pressure Cooker unattended
•DO NOT put the Cover on the Pressure Cooker
Steam Setting
The Steam Setting quickly brings cooking liquid to a boil for steaming food
or cooking rice.
1. Position the Removable Cooking Bowl in the Pressure Cooker.
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2. Place a small, heat-resistant rack or basket in the bottom of
the Removable Cooking Bowl.
3. Add a minimum of 250 ml (8 oz.) of water so that the top of the rack
is above the liquid.
4. Add the food. DO NOT fill the Bowl more than 2/3 full.
NOTE: Rice should be in a small heat proof bowl and placed on the rack.
5. Place the Cover on the Pressure Cooker.
NOTE: The Cover can be opened while cooking to check the food.
Use caution when removing the Cover.
6. Turn the Pressure Regulator to ‘Steam’.
7. Press the ‘Steam’ Button. The Indicator Light will flash and the Display
will read 1. (This equals 1 minute of cooking time.)
8. Set the desired time by pressing the ‘Steam’ button once for each
additional minute or by holding the button down. The longest cooking
time is 99 minutes.
9. Press the START/STOP button to begin cooking. The Indicator Light will
stop flashing.
NOTE: If you forget to select a desired cooking time or do not press the
START/STOP button the digital display will read 0.0 after 30 seconds
and the Pressure Cooker will not start.
Slow Cook Setting
1. Place the Removable Cooking Bowl in the Pressure Cooker.
2. Place the food to be cooked in the Removable Cooking Bowl.
3. Place the Cover on the Pressure Cooker and turn the Pressure Regulator
to Steam.
4. Press the ‘Slow Cook’ button. The Indicator Light will flash and
the Display will read 0.5. (This equals a half hour of cooking time.)
5. Set the desired time by pressing the ‘Slow Cook’ button once for each
additional half hour or by holding the Button down. The longest cooking
time is 9-1/2 hours with a temperature of 80°C/180°F, which is the lower
setting on a traditional slow cooker.
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6. Press the START/STOP button to begin cooking and the Indicator Light
will stop flashing.
NOTE: If you forget to select a desired cooking time or do not press the
START/STOP button the Display will read 0.0 after 30 seconds and
the Pressure Cooker will not start.
7. The unit will begin to count down in half hour increments when
the temperature reaches about 80°C/180°F.
8. Once the cooking time has expired, the unit will beep. Press the
START/STOP button.
Setting the Programmable Cooking (Delay Start)
Allows you to begin cooking food up to 8 hours later in half hour increments.
The Delay Start feature can be used in the Slow Cook, Steam and High/Low
Pressure Cooking settings.
CAUTION: Perishable foods such as meat and poultry products, fish, cheese
and dairy products cannot be left at room temperature for more than 2 hours.
(No longer than 1 hour when the room temperature is above 32°C/90°F.)
When cooking these foods, do not set the Delay Start function for more than
1 – 2 hours.
1. Press the ‘Delay Start’ button until you reach the desired number of hours
delay. (Press once for each half hour you would like to delay cooking.)
2. Select the cooking setting and time by pressing either the Slow Cook,
Steam or High/Low Pressure Cooking setting until you reach the desired
cooking time. The Delay Start Indicator Light will be illuminated.
3. Press the START/STOP button. The Pressure Cooker will start after the set
time has elapsed.
4. When cooking is complete press the START/STOP button.
HELPFUL HINTS FOR PRESSURE COOKING
LEGUMES
• Legumes tend to foam and froth during cooking and should be soaked
overnight to avoid blocking the Exhaust Pipe/Blockage Guard.
• Cook only legumes listed in the ‘Timetable for Legumes’.
•DO NOT fill the Pressure Cooker more than 1/2 marking.
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•DO NOT cook soup mixes containing died beans and or peas.
• Dried beans double in volume and weight after soaking and cooking.
• When cooking use enough liquid to cover the legumes.
How to Soak Legumes
2 cups (500 ml) dried beans
1/4 cup (60 ml) cooking oil
1 tbsp. (30 ml) water to cover beans
Place legumes in container. Add cooking oil, salt and water to cover legumes
and soak overnight. Drain.
Timetable for Legumes
Legumes Cooking Time
Black Beans 35
Black-eyed Peas 20
Cannellini Beans 35
Chick Peas 25
Great Northern Beans 30
Kidney Beans 25
Lentils 20
Lima Beans 25
Navy Beans 30
Pinto Beans 25
Whole Green Peas 5
Whole Yellow Peas 5
Cooking times are approximate times. Use these as a guideline. Size
and variety will alter cooking times.
SOUP
Tips for Making Soup
•DO NOT fill the Pressure Cooker more than the 2/3 marking or the 1/2
marking if using legumes.
•DO NOT use dried soup mixes.
• To add flavour in soups, use fresh or canned broth for the cooking liquid
instead of water.
•DO NOT add thick ingredients before cooking. They can stick to the
bottom of the Removable Cooking Bowl.
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• Thicken soups after pressure cooking is completed by adding cornstarch,
arrow-root or flour or reduce the amount of cooking liquid by cooking with
the Cover off.
FRESH VEGETABLES
Tips for Cooking Fresh Vegetables
• Use a minimum 1 cup (250 ml) of liquid whether cooking a small or large
amount of vegetables.
• When cooking vegetables ALWAYS COOL PRESSURE COOKER QUICKLY.
See the ‘Pressure Cooker Setting’ on page 6.
• Mature vegetables take longer to cook than tender baby vegetables. Baby
carrots for example will not take as long as pieces of larger, mature carrots.
•Delicate vegetables should be cooked using a rack. Place rack in the bottom
of the Pressure Cooker. Vegetables can be cooked directly on the rack or
placed in an ovenproof dish on top of the rack. If different vegetables of
the same cooking time are to be cooked together, place in small ovenproof
bowls and place on the rack. Flavours of different vegetables will not mingle
if cooked above the water. NOTE: A metal rack without any sharp edges
should be used.
• Increase cooking time slightly when using a bowl to hold vegetables.
• If a recipe says to cook 0 minutes, cook food only until the Pressure
Regulator Valve rises. Then cool pressure cooker according to recipe.
Timetable For Fresh Vegetables
Vegetable Cooking Time
In Minutes
Artichoke, whole 9 – 11
Wash, trim tops and score hearts
Asparagus, whole or cut 0 – 2
Wash, break off tough ends
Beans, Green or Wax, whole or cut 1 – 2
Wash, trim ends and strings
Beets, small – whole 11 – 13
Cut off tops and wash
Broccoli, spears 1 – 2
Wash. Score large stems
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Vegetable Cooking Time
In Minutes
Brussel Sprouts, whole 1 – 3
Wash, remove wilted leaves, trim stems
Cabbage, shredded 2 – 3
wedges 3 – 5
Carrots, whole 3 – 4
slices 1/4" (6 mm) thick. Scrape or peel 1 – 2
Cauliflower, whole 6 – 8
florets 1 – 3
Wash, remove outer leaves
Remove discolouration on florets
Celery, whole stalk or pieces 0 – 2
Wash and remove tough fibers
Corn, kernels 3
cobs 4 – 5
Remove husk and silk and wash
Cook cobs on rack
Eggplant, 1" (25 mm) cubes 2 – 3
Wash and cut into cubes.
Cook immediately to prevent discolouration
Greens, (beet greens, collards, kale, 4 – 6
spinach, swiss chard, turnip greens)
Wash thoroughly several times
Remove large veins
Onions, sliced 2 – 3
Parsnips, halved 6 – 8
Wash, peel or scrape
Peas, green 0 – 2
Wash and shell
Potatoes, sliced 1/2" (13 mm) 2 – 3
whole – medium 12 – 15
Wash and scrub or peel
Cook on rack
Potatoes, sweet and yams 8 – 10
half. Scrub and cut in half
Pumpkin, large wedges 8 – 10
Wash, remove seeds and pulp
Rutabagas/Turnips 1/2" (13 mm) slices 3 – 5
Wash, peel and slice
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Vegetable Cooking Time
In Minutes
Squash, acorn, half 6 – 7
Wash, cut in half and remove seeds
Cook on rack
Squash, summer or zucchini, 1" (25 mm) slices 2 – 3
Wash, cut in slices. Cook on rack
Sweet peppers, half 1 – 3
Wash, cut in half remove seeds and core
RICE
Tips for Cooking Rice
•DO NOT fill the Pressure Cooker more than the 1/2 marking.
• Rice tends to foam and froth during cooking. To eliminate this, rice should
be cooked on a rack in an ovenproof casserole (or stainless steel bowl)
that fits loosely inside the Pressure Cooker. Follow the directions below:
1 cup (250 ml) long or medium grain rice
1-1/2 cups (375 ml) water for rice
1-1/2 cups (375 ml) water for Pressure Cooker
Please rack in bottom of Cooking Bowl. Pour in water for Pressure Cooker.
Combine rice and water in casserole then place on rack. Cover Pressure
Cooker and cook for 5 minutes on High Pressure. Let pressure fall on its own.
Open cover and let rice sit uncovered for 5 minutes.
MEAT
Tips for Cooking Meat
•At the highest point, the cut of meat should not be higher than the 2/3
level marked on the inside of the Cooking Bowl.
• Brown meat on all sides to seal in natural juices. See Browning section.
•DO NOT thicken sauces before cooking. Cornstarch, arrow-root or flour
can be added after cooking.
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Timetable for Cooking Meat
Cooking times are approximate. Use the Timetable below as a guideline only.
Cooking Time Amount of Liquid
(minutes) Cups (ml)
Beef chuck roast, 3 lbs (1.3 kgs) 40 2-1/2 (625)
Corned beef 3 lbs (1.3 kgs) 60 3 (750)
Beef short ribs 25 2 (500)
Beef stew meat, 1” (2.5 cm) cubes 15 – 20 2 (500)
Ham Slice 1” (2.5 m) thick 9 – 12 2 (500)
Ham picnic shoulder 3 lbs (1.3 kgs) 30 2 (500)
Leg of lamb 3 lbs (1.3 kgs) 35 – 45 2-1/2 (625)
Lamb stew meat, 1” (2.5 cm) cubes 10 2 (500)
Pork butt roast 3 lbs (1.3 kgs) 55 3 (750)
Pork loin roast 3 lbs (1.3 kgs) 60 3 (750)
Veal chops 1/2” (1.25 cm) 5* 1-1/2 (375)
Veal roast 3 lbs 91.3 kgs) 45 2-1/2 (625)
* Quickly reduce pressure after cooking
POULTRY
Tips for Cooking Poultry
• At the highest point the poultry should not be higher than the 2/3 level
marking on the inside of the Cooking Bowl.
• Wash poultry and pat dry with paper towels.
• Remove skin from poultry before cooking.
• If cooking a whole bird, tie the legs and wings or wrap in cheesecloth
for easy removal from the Pressure Cooker.
• Poultry can be browned on the Brown Setting before cooking.
Timetable for Cooking Poultry
Cooking times are approximate. Use the Timetable below as a guideline only.
Cooking Time Amount of Liquid
(minutes) Cups (ml)
Chicken, whole 3 lbs. (1.3 kg) 20 – 25 3 (750)
Chicken, cut-up with bones 9 – 11 2 (500)
Duck, cut-up 8 – 10 2 (500)
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Cooking Time Amount of Liquid
(minutes) Cups (ml)
Quail, whole 8 – 10 2 (500)
Turkey, legs 15 – 20 2-1/2 (625)
Turkey, 1/2 breast with bones 25 – 30 3 (750)
CARE AND CLEANING
DO NOT wash any parts of the Pressure Cooker in the dishwasher. Always
wash the Pressure Cooker thoroughly after every use or if it has not been used
for an extended period of time.
1. Unplug and allow the unit to cool before cleaning.
2. Wash the Removable Cooking Bowl in warm soapy water. DO NOT use
abrasive cleansers. Rinse and dry.
3. Wipe the outside of the unit with a clean damp cloth.
DO NOT immerse the unit in water or any other liquid.
4. Remove the Condensation Reservoir by gently pulling downward. Clean
in warm, soapy water. Rinse and dry. When completely dry, replace by
pushing up until it clicks into place.
5. Turn the Cover upside down. Grasp the Rubber Gasket and gently pull
out of the Cover. Wash in warm soapy water. Rinse and dry thoroughly.
Replace the Gasket by pushing it down in the groove between the edge
of the Cover and the metal ring.
NOTE: If the Gasket is not positioned properly or is cracked or torn the
Pressure Cooker will not work. Periodically check to be sure that
the Gasket does not need to be replaced.
6. The Temperature Sensor must be clean. Wipe with a soft damp cloth
and dry thoroughly. DO NOT allow any liquid to drip into or around
the Temperature Sensor.
IMPORTANT NOTES:
• Never use abrasive cleansers to clean any part of the Pressure Cooker.
• Store the Pressure Cooker with the Cover resting upside down on the
Removable Cooking Bowl. Never seal the Cover on the Pressure Cooker
when storing.
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Cleaning the Exhaust Pipe/Blockage Guard
Check that the Pressure Regulator, Blockage Guard and Exhaust Pipe
are in good working order before each use.
1. When the Pressure Cooker is cool, press down and turn the Pressure
Regulator Knob counterclockwise to the ‘Clean’ setting. Gently lift
and remove.
2. On the underneath of the Cover, pull off the Blockage Guard. Wash and dry.
3. Hold the Pressure Cooker up to the light to be sure that there are no
obstructions in the Exhaust Pipe. Clean with a pin or metal wire,
if necessary. NEVER USE THE PRESSURE COOKER IF THE EXHAUST PIPE
IS BLOCKED.
4. Reinstall the Blockage Guard over the Exhaust Pipe.
5. Reinstall the Pressure Regulator by lining up the notches in the Cover and
the tabs on the Pressure Regulator. Turn clockwise.
TROUBLE SHOOTING
1. If you have not added sufficient liquid and you notice that the Pressure
Indicator Valve has not risen but the timer is counting down, follow
the steps below:
•Stop the Pressure Cooker by pressing the START/STOP button.
•Turn the Pressure Regulator to Steam until the pressure is fully released.
•Remove the Cover and add a minimum of 1 cup (250 ml) of liquid.
Stir food to disperse liquid.
•Replace the Cover and lock into position.
•Press the ‘Low’ or ‘High’ Pressure button and set the desired time.
•Press the START/STOP button to begin cooking.
2. If steam is leaking from under the Cover because the Cover is not properly
closed, the Gasket may not be positioned properly or is damaged or the
Pressure Cooker is overfilled. Follow the steps below:
•Release the pressure by moving the Pressure Regulator to
the Steam position.
•Remove the Cover. When it is cool, check that the Gasket
was installed properly. Check for tears or cracks. Replace
the Gasket in the Cover.
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• If the Removable Cooking Bowl is too full, remove excess liquid
and/or food. Replace the Cover and continue cooking.
If you can’t open or remove the Cover:
• Be sure all of the pressure has been released.
• If you still cannot open it, bring the contents of the Pressure Cooker
up to pressure again.
• Release the pressure completely by moving the Pressure Regulator
to the Steam position or allow the Pressure Cooker to cool on it’s own.
RECIPES
Chicken and Rice
3 lb. (1.3 kg.) chicken, cut into pieces, remove skin
3 tbsp. (45 ml) olive oil
1/2 cup (125 ml) white wine
1 cup (250 ml) onion, diced
2 cloves garlic, peeled and minced
1-1/2 cups (375 ml) red pepper, diced
2 cups (500 ml) canned plum tomatoes, seeded, large dice
1 cup (250 ml) white rice, long grain, uncooked
1/2 cup (125 ml) frozen peas
3 cups (750 ml) chicken broth
1/2 tsp (5 ml) salt
•Salt and pepper the Chicken.
• Heat 2 tbsp. (30 ml) of oil in the Pressure Cooking using the ‘Brown’
setting. Brown the chicken in batches.
• Once browned add the chicken back to the Removable Cooking Bowl and
pour in the wine. Cook for 2 minutes. Remove contents and set aside.
• Heat the remaining oil in the Pressure Cooker. Add onion, garlic and red
pepper and cook until the onion is soft.
• Add tomato and rice and cook for 2 minutes. Add peas, chicken broth,
salt and chicken (with juices). Mix well.
• Cover and set to ‘High’ pressure. Cook for 7 minutes.
• Use the Quick Pressure Release method.
• Open Cover, stir and serve.
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Chicken Casserole
2 lbs. (1 kg.) chicken, legs or breasts, skin removed
1 yellow onion, cut in pieces
2 stalks celery, cut in 2" (5 cm) pieces
3 carrots, cut in 2" (5 cm) pieces
8 baby potatoes, cut in half
1 cup (250 ml) chicken both
1 cup (250 ml) dry white wine
Salt to taste
1/4 tsp. (3 ml) pepper
1 bay leaf
2 tablespoons (30 ml) cornstarch dissolved in 1/2 cup (125 ml) water
• Brown chicken and onion on the Brown Setting.
• Add remaining ingredients, cover and cook for 15 minutes on the high
pressure cooker setting.
• Press the START/STOP button.
• Use Slow Pressure Release.
• Remove Cover and set the Pressure Cooker to the Brown Setting.
Add the cornstarch mixture and cook until casserole reaches desired
consistency.
Beef with Vegetables
3 lb. (1.3 kgs.) pot roast
4 medium potatoes
1/4 medium turnip, peeled and cut in chunks
4 small carrots, cut in chunks
1 large onion, sliced
1 cup (250 ml) water
1 cup (250 ml) beef broth
1 tsp. (5 ml) salt
1 bay leaf
• Add a small amount of cooking oil to the Removable Bowl. Set the Pressure
Cooker to the Brown Setting and brown roast, turnip,carrots and onion.
• Add water, broth, potatoes, salt and bay leaf. Cover and set to the Low
Pressure Cooker Setting and cook for 45 minutes.
• Use Slow Pressure Release.
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Chili
1 lb. (454 gr.) ground beef
1 large onion, chopped
2 cloves garlic, minced
3 cups (750 ml) soaked pinto beans, drained
1 can (32 oz. 796 ml) crushed tomatoes
1 green pepper, chopped
1 tsp. (5 ml) powdered cumin
1 tsp. (5 ml) chili powder
To add more heat to this recipe add red pepper flakes.
• Brown ground beef, onions and garlic on Brown Setting.
• Drain fat.
• Add beans, tomatoes, green pepper, cumin and chili powder. Cook
for 4 – 6 minutes using the High Pressure Cooker Setting.
• Use Slow Pressure Release.
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