Russell Hobbs Classic Satin RHNPC400 Owner's Manual
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Russell Hobbs Classic Satin RHNPC400 Owner's Manual

Russell Hobbs Classic Satin RHNPC400 Owner's Manual

4 quart electric pressure cooker
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4 Quart
Electric Pressure Cooker
OWNER'S MANUAL
RHNPC400

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Summary of Contents for Russell Hobbs Classic Satin RHNPC400

  • Page 1 4 Quart Electric Pressure Cooker OWNER’S MANUAL RHNPC400...

  • Page 2: Important Safeguards

    IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions before using appliance. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against fire, electrical shock, and injury to persons, do not immerse Cord, Plug or Pressure Cooker Housing in water or other liquid.
  • Page 3 ADDITIONAL IMPORTA N T S A F E G U A R D S WARNING: This appliance generates heat and escaping steam during use. Use proper precautions to prevent risk of burns, fire s , or other injury to persons or damage property. WARNING: DO NOT IMMERSE THE PRESSURE COOKER PAN IN WATER OR ANY OTHER LIQUID.

  • Page 4: Short Cord Instructions

    Care and cleaning of your Electric Pressure Cooker is a snap. Washing or rinsing with warm, soapy water and a sponge or a cloth is all that is needed. Do not use steel wool, coarse scouring pads or harsh abrasives on any non-stick surface.
  • Page 5 PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS Pressure Regulator Valve (P/N 21936) Steam Vent Tube Lid Assembly (P/N 21937) Gasket (P/N 21938) Cool Touch Handle Pressure Cooker Pan Power Plug Pressure Regulator Valve Pressure Lift Pin Cleaning Brush (P/N 21100A) Lid Lock Button Cool Touch Lid Handles...
  • Page 6 Lid Top View Lid Lock Button Lid Bottom View Safety Valves Gasket Steam Vent Cutout Lid Lock Mechanism Safety Valves Pressure Regulator Valve with Steam Vent Tube Pressure Indicator Safety Valve with Pressure Lift Pin Cool Touch Handle Pressure Regulator Valve with Steam Vent Tube...
  • Page 7 BEFORE USING YOUR PRESSURE COOKER FOR THE FIRST TIME CAUTION: To protect against electric shock, do not immerse the Pressure Cooker Pan or allow cord to come into contact with water or other liquids. 1. Hand wash the Lid and Gasket of the Pressure Cooker thoroughly with liquid dishwashing soap.

  • Page 8: For Your Safety

    For Your Safety LOCKING LID WITH EASY-GRIP HANDLE The large, easy-to-handle Lid Lock Button effortlessly locks or unlocks the Pressure Cooker Lid. To close, place the 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.

  • Page 9: Safety Valves

    PRESSURE REGULATOR VALVE WITH STEAM VENT TUBE This Valve serves as a manual pressure regulator. By adjusting this Lever you will be able to switch from PRESSURE to STEAM to CLEAN or from PRESSURE to STEAM RELEASE to release pressure in short bursts. This Pressure Regulator Valve has been factory calibrated to release steam from your Pressure Cooker when it reaches its factory determined maximum pressure capacity (15 psi).
  • Page 10 BROWNING Braised foods always taste better when browned before cooking in liquid. The Russell Hobbs® Electric Pressure Cooker has a built- in browning cycle. 1. Position the electrical cord in the slot located on the bottom of the Pressure Cooker.
  • Page 11 F e a t u res 5. When desired browning is complete, either remove browned food and continue with the recipe, or add recipe ingredients to the Pressure Cooker Pan and begin pressure cooking according to recipe instructions. 6. When finished, turn the Variable Temperature/Pressure Control to WARMING and unplug the unit.
  • Page 12 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...
  • Page 13 Operating Instructions 7. Turn the Variable Temperature/Pressure Control to WARMING. 8. Plug the unit into a 120V AC wall outlet. The POWER Indicator Light will illuminate. 9. Turn the Variable Temperature/ Pressure Control to MAX/BROWNING. CAUTION: NEVER LEAVE YOUR PRESSURE COOKER UNATTENDED AT A HIGH HEAT SETTING.
  • Page 14 Operating Instructions 15. Wait until the pressure has totally been released from the Pressure Regulator Valve and the Pressure Lift Pin has dropped. CAUTION: The Pressure Lift Pin will be UP when the Pressure Cooker is under pressure. When the pressure is released, the Pressure Lift Pin will drop DOWN.
  • Page 15 Steam Release Methods NATURAL STEAM RELEASE METHOD 1. After pressure cooking, turn the Variable Temperature/Pressure Control to WARMING and unplug the unit. The POWER Indicator Light will turn off. 2. Allow the Pressure Cooker to cool slowly at room temperature. Depending on the amount and type of food, this will take 5 to 10 minutes.
  • Page 16 QUICK STEAM RELEASE METHOD 1. After pressure cooking, turn the Variable Temperature/Pressure Control to WARMING and unplug the unit. The POWER Indicator Light will turn off. 2. You can release pressure quickly, without waiting for the steam to dissipate, or the Pressure Cooker to cool down by using the Pressure Cooker’s STEAM RELEASE feature.

  • Page 17: Important Safety Information

    I m p o rtant Safety Information For best results, always check that the Pressure Regulator Valve, Pressure Indicator Valve, Gasket and Lid Lock Button are in good working order and that there are no foreign particles blocking the Steam Vent Tube, Pressure Lift Pin, Safety Valves or Steam Vent. To expose the Steam Vent Tube, the Pressure Regulator Valve must be removed.
  • Page 18 I m p o rtant Safety Information MAXimum Fill Line: The line inside the Pressure Cooker Pan indicates the Pressure Cooker is 2/3 full. For most foods, it is safe to fill the Pressure Cooker Pan 2/3 full. When cooking foods that expand, such as rice, dry beans and legumes or recipes containing these foods, do not fill the Pressure Cooker Pan more than 1/2 full.

  • Page 19: Cleaning And Storage Instructions

    User Maintenance Instru c t i o n s This appliance contains no user serviceable parts. Do not try to repair it yourself. Any servicing requiring disassembly other than cleaning must be performed by a qualified appliance repair technician. Always remember to unplug the unit from the wall outlet when not in use and before cleaning.

  • Page 20: User Maintenance Instructions

    User Maintenance Instructions 6. Wash the Pressure Regulator under running water. 7. Check spring-loaded part before replacing. 8. Align the Pressure Regulator at the CLEAN position, press down and turn clockwise to secure the Pressure Regulator in place for storage. 9.

  • Page 21: Suggested Cooking Times

    SUGGESTED COOKING TIMES The following cooking times are provided as a guide to be used when cooking in the Russell Hobbs® Electric Pressure Cooker. Cooking times can vary depending on the quality and the individual piece sizes of the food being cooked; maximum and minimum cooking times are given in some instances.
  • Page 22 HIGH PRESSURE COOKING TIMES NATURAL STEAM RELEASE Meat & Poultry B e e f / Veal/Pork chuck, pot, rump roast or brisket, 2 to 4 lbs., 1-1/2 to 2 in. thick B e e f / Veal/Pork chuck, pot, rump roast or brisket, 2 to 4 lbs., 2 to 3 in.
  • Page 23 HIGH PRESSURE COOKING TIMES QUICK STEAM RELEASE Seafood Clams, baby Mussels Shrimp, medium Fish, whole, 1 to 2 lbs., cleaned Fish, steaks, 1 in. thick HIGH PRESSURE COOKING TIMES QUICK STEAM RELEASE Fresh Vegetables Asparagus, thick whole Asparagus, thin whole Beans, green or wax, whole or piece Beans, lima, shelled Beets, medium, whole...
  • Page 24 FRESH VEGETABLES COOKING TIMES Fresh Vegetables Cabbage, red or green, 1/4 in. shreds Cabbage, red or green, quartered Carrots, whole Carrots, 1 in. chunks Carrots, 1/4 in. slices Cauliflower, florets Collard Greens, coarsely chopped Corn, on-the-cob Corn, kernels Eggplant, 1/2 in. chunks Escarole, coarsely chopped Okra, small pods Onions, whole 1-1/2 in.
  • Page 25 FRESH VEGETABLES COOKING TIMES Fresh Vegetables Squash, pattypan, 2 lbs. halved Squash, spaghetti, 2 lbs. halved Squash, summer, zucchini or yellow, 1/2 in. slices Sweet Potato, 1/2 in. slices Swiss Chard, coarsely chopped Tomatoes, quartered Turnips, small quartered Turnips, 1-1/2 in. chunks HIGH PRESSURE COOKING TIMES QUICK STEAM RELEASE Frozen Vegetables...
  • Page 26 HIGH PRESSURE COOKING TIMES QUICK STEAM RELEASE Fresh & Dried Fruit Apricots, fresh whole or halved Berries, fresh Cherries, fresh Peaches, fresh halved Pears, fresh halved Plums, fresh Prunes (dried plums) * For fruits that cook for 1 minute or less: As soon as the pressure builds, and the steam begins to hiss, start a timer and cook under pressure for 1 minute or less.
  • Page 27 DRIED BEANS & LEGUMES HIGH PRESSURE COOKING TIMES NATURAL STEAM RELEASE Beans & Legumes Adzuki, 1 cup dry Black Beans, 1 cup dry Black Eyed Peas, 1 cup dry Chickpeas (Garbanzo), 1 cup dr y Great Northern, 1 cup dr y Kidney Beans, red or white, 1 cup dry Lentils, green, brown or red,2 cups dry Navy Beans 1 cup dr y...
  • Page 28 HIGH PRESSURE COOKING TIMES NATURAL STEAM RELEASE Rice Rice, basmati, 1 cup dr y Rice, white, converted or long grain, 1 cup dry Rice, white, converted or medium grain, 1 cup dry Rice, white, arborio or short grain 1 cup dry Rice, brown, 1 cup dr y Rice, wild, 1 cup dr y Quinoa, 1 cup dry...

  • Page 29: Helpful Hints

    Helpful Hints No steam comes out of the Steam Vent Tube. Solution: • The Pressure Cooker Lid may not be tightly clamped onto the Pan. • Check to make sure that the Gasket is in place under the Steam Vents all the way around the Lid. •...
  • Page 30 Helpful Hints The Pressure Cooker Lid and Pressure Lift Pin Gaskets are stiff. Solution: • Apply a thin coating of vegetable oil to the clean Gaskets after each use to keep them soft and pliable. • When the Gaskets are not soft and pliable or have stretched so that they no longer fit easily into position, it is time to replace them.
  • Page 31 Helpful Hints When should you use a Steaming or Cooking Rack? Solution: • A steaming or cooking rack will keep the food above the liquid used for pressure cooking. • But if you want the foods to pick up more flavor from the liquid, do not use a Steaming or Cooking Rack.
  • Page 32 Helpful Hints Using your Pressure Cooker at altitudes above 2,000 feet Add 1 cup of additional liquid when cooking at altitudes above 2,000 feet. The cooking time will also need to be increased by 5% for every 1,000 feet beginning at an altitude of 3,000 feet. Altitude/Feet 3,000 4,000...

  • Page 33: Limited One-Year Warranty

    LIMITED ONE YEAR WA R R A N T Y Wa r r a n t y : This Russell Hobbs® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.

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