Pressure Cooking - Oster CKSTPCEC57M-013 Instruction Manual

Rapid multi-cooker

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CAUTION: The Cooking Pot and Heating Base will get very hot while using this Multi-

Cooker. Do not touch hot surfaces. Always use pot holders or oven-mitts when using

this Multi-Cooker. Always lift the Lid by tilting away from you to avoid the steam.

Inside the removable Cooking Pot are markings to guide the fill level of the Cooking Pot.

The word MAX indicates the maximum fill line.

The 1/3, 1/2, and 2/3 markings are handy guides to use in your recipes.

CAUTION: Never load the Cooking Pot above the maximum ingredient level line marked

MAX on the inside of the Cooking Pot.

Foods that expand during cooking (e.g. rice) should never go above the 1/2 mark.

Note: The Multi-Cooker cannot pressure cook without liquid. Ensure a minimum of 550ml

of liquid is used inside the removable Cooking Pot.

Pressure cooking is an ideal way to create quick, flavorful meals. Pressure cooking is a

method of cooking food in liquid (water, stock, wine, etc.) in a sealed Cooking Pot. The

sealed Multi-Cooker retains steam and builds pressure, raising the temperature of the

liquid inside the pot above boiling point. The increased temperature of the liquid and the

steam results in reduced cooking times.

MEDIUM Pressure Setting is 4.5 - 8 PSI (30-55 kPa). It is suitable for a wide range of

foods.

KEEP WARM Setting: When cooking time is completed, the Multi-Cooker automatically

switches to the KEEP WARM setting to prevent overcooking and to keep your cooked

food warm until serving - perfect for busy families, those on the run and those who need

flexible meal times. This setting is not hot enough to cook and should only be used to

keep warm, cooked food for serving.

Ideal Meals to Pressure Cook: Soups, stocks, casseroles, sauces (e.g. pasta sauces),

meat, rice, firm vegetables (beetroot, potatoes) and desserts (e.g., pudding).

Capacity: Never fill the Cooking Pot above the MAX line. Foods that expand during

cooking should never go above the ½ mark. The Multi-Cooker cannot pressure cook

without liquid. Ensure a minimum of 550ml of liquid is used inside the removable

Cooking Pot.

RELEASING PRESSURE AT THE END OF COOKING

A. Natural Pressure Release Method: After cooking cycle is complete, let Multi-Cooker

naturally release pressure through the Bobber Valve. Unit will gradually cool down

on its own. Wait at least 10 minutes after cooking has completed. If using a higher

volume of food and liquid, this can take up to 20 minutes. And then, using a kitchen

utensil, gradually flick the tab on the Steam Release Valve to the "Release"

position (see Figure 2). Do not place any part of your hand or body over the steam

outlet on top of the valve, as steam is very hot and can scald skin. The pressure has

been released when steam is no longer escaping from the valve and the Lid opens

freely with minimal force. Only then is it safe to remove the Lid and serve food.

B. Quick Pressure release method should be used with caution: Using a kitchen utensil,

gradually flick the tab on the Steam Release Valve to the "Release"

Figure 2). Steam will release rapidly from the Steam Release Valve. Do not place

any part of your hand or body over the steam outlet on the top of the valve, as steam

is very hot and can scald skin. Use this method with caution when cooking liquid

ingredients such as casseroles, soups, stocks, beans and pulses. Never use this

method when cooking rice, as rice tends to be very delicate. The pressure has been

released when steam is no longer escaping from the valve and the Lid opens freely

with minimal force. Only then is it safe to remove the Lid and serve food.

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COOKING POT MARKINGS