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P re s s u re Cooking
Operating Instru c t i o n s
1. Position the electrical cord in the slot located on the bottom of
the Pressure Cooker.
2. Prepare food according to recipe or
chart. If recipe calls for sautéing
vegetables or browning meat, add oil
to the Pressure Cooker Pan and turn
the Variable Temperature Pressure
Control to MAX/BROWNING, 7, 8, or 9.
The Russell Hobbs® Pressure Cooker
has a Browning Feature that allows
you to sauté or brown foods in the
Pressure Cooking Pan before cooking under pressure. (Follow
the procedures described in the Features: Browning section
of this manual.)
3. Follow recipe or chart directions; remove the browned food
and/or add the the other ingredients. Always use 1-3 cups of
water, broth, wine, fruit or vegetable juice, or other liquid for
pressure cooking. Do not use milk, milk products, or cream
sauces, as they tend to scorch easily. Make sure the rim of the
Pan is clean and dry. Never beat a spoon or other utensil on the
rim of the Pressure Cooker Pan. Any dent or mar in the rim may
prevent a good seal from forming and prevent the Pressure
Cooker from pressurizing properly.
4. Place the clean Gasket in position inside the Pressure Cooker
Lid, make sure it is under Lid Lock Mechanism and the Steam
Vent inside the rim of the Lid.
5. Place Lid onto the top of the Pressure Cooker Pan so that the
Lid Handle is slightly to the right of the Pressure Cooker Pan
Handle. Turn the Lid Handle clockwise until the two Handles are
together and facing you. The Lid Lock Button locks the Lid in
place. Make sure the Lid is properly
seated on the rim of the Pressure
Cooker Pan and is securely attached
onto the Pan.
6. Turn the Pressure Regulator Valve on
top of the Lid to PRESSURE.
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