Elite EPC-608 Instruction Manual
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Elite EPC-608 Instruction Manual

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6Qt. Digital Pressure Cooker
Model EPC-608
EPC-608W
INSTRUCTION MANUAL
Before operating your new appliance,
please read all instructions carefully and keep for future reference.

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Summary of Contents for Elite EPC-608

  • Page 1 6Qt. Digital Pressure Cooker Model EPC-608 EPC-608W INSTRUCTION MANUAL Before operating your new appliance, please read all instructions carefully and keep for future reference.

  • Page 2: Table Of Contents

    TABLE OF CONTENTS…. IMPORTANT SAFEGUARDS_______________________________________ 2 ABOUT YOUR PRESSURE COOKER _______________________________ 4 PARTS & FEATURES ____________________________________________ 5 BEFORE FIRST USE _____________________________________________ 6 Lid Assembly ____________________________________________ 6 Dismantling & Installing ___________________________________ 7 PREPARING YOUR PRESSURE COOKER ___________________________ 8 OPERATING INSTRUCTIONS _____________________________________ 10 How to Use the Menu Buttons ______________________________ 10 How to use the Pressure Cook Time _________________________ 12 How to use the Pre-Set Timer _______________________________ 13...

  • Page 3: Important Safeguards

    IMPORTANT SAFEGUARDS … When using pressure cookers, basic safety precautions should always be followed: Read all instructions before operating your pressure cooker. Do not operate while unattended. Do not touch hot surfaces. Use handles or knobs. Close supervision is necessary when the pressure cooker is used near children. DO NOT allow children to operate under any circumstance.
  • Page 4 28. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

  • Page 5: About Your Pressure Cooker

    This digitally controlled and automatic electric pressure cooker uses advanced technology so you and your family can enjoy the benefits of better, faster and healthier cooking. Your Elite Pressure Cooker seals in steam to cook hotter and faster while maintaining important nutrients for healthier meals.

  • Page 6: Parts & Features

    PARTS & FEATURES… 1. Handle Outer Pot 17. Bottom Base 2. Lid 10. Upper Body & Handle 18. Electronic Heater 3. Pressure Limiting Valve 11. Control Panel 19. Float Valve Seal Ring 4. Float Valve (external view) 12. Power Cable 20.

  • Page 7: Before First Use

    BEFORE FIRST USE Working Maximum Keep Warm Preset Timer Pressure Pressure Temperature Half Hour Increments 0~70kPa 12 PSI 90kPa 140ºF ~ 175 ºF 1~24 Hours Remove packaging materials such as cardboard, plastics or Styrofoam and discard appropriately. Clean all the parts by wiping with a soft damp cloth or sponge and dry thoroughly. LID ASSEMBLY: How to open the lid: When the lid (2) of the cooker is at the Closed position (Figure 1), hold the Handle (1) and turn it clockwise until you reach the Opened-Lid position (Figure 2).

  • Page 8: Dismantling & Installing

    DISMANTLING & INSTALLING LID: How to dismantle/remove the lid: When the lid (2) of the cooker is in the upright vertical position (Figure 7), hold the lid with both hands, and adjust the height between the Lid and the upper edge of the cooker to approximately 10cm (Figure 8). Then turn it counter- clockwise until you reach the Closed Lid position (Figure 9).

  • Page 9: Preparing Your Pressure Cooker

    PREPARING YOUR PRESSURE COOKER To open the lid, hold the Handle (1) and turn it in a clockwise direction until you reach the Opened Lid position. Then pull upwards to vertical position (Figure 14 & 15). Remove the inner pot (8) and place desired food and liquids into the pot. The amount of water and food should not exceed 4/5 of the height of the inner Pot (Figure 16.) For food that will expand in water, the level should not exceed 3/5 of the Inner Pot (Figure 17).
  • Page 10 Closing the lid. Make sure the Rubber Seal Ring (21) is fitted properly onto the inner part of the lid (2). Observe the Rubber Seal Ring (21) inside the Lid (2) and ensure that it is evenly fitted into the track. (Caution: If the rubber seal ring is damaged, do not use the pressure cooker.

  • Page 11: Operating Instructions

    OPERATING INSTRUCTIONS HOW TO USE THE There are eight Menu Buttons programmed for your pressure cooker. These are provided for quick and easy cooking for small portions of food in addition to manual programming. (When cooking food that is more than 3-4lbs. or more than 6-cups, please use the Timed Cooking function.) Each of these choices is programmed to detect the weight of food being cooked and how much liquid is inside the pot during the cooking cycle.
  • Page 12 When cooking has completed, the pressure cooker will beep 3-times and automatically go to Keep Warm. 10) The Keep Warm indicator light will illuminate. The Pressure Cooker will automatically release the pressure naturally. This will take approximately 10-15 minutes. 11) If you wish to Quick Release the pressure, move the Pressure Limiting Valve (3) to “Exhaust”...

  • Page 13: How To Use The Pressure Cook Time

    HOW TO USE THE Setting your own cook time is ideal for cooking meat or poultry that weighs more than 3-pounds. It is also suggested for slow-cooking certain recipes that require cooking for more than 30- minutes. The programmed cook time can be set up to 90-minutes. Prepare desired food and place into cooking pot.

  • Page 14: How To Use The Pre-Set Timer

    HOW TO USE THE If you wish to program your pressure cooker to automatically cook prepared food, you can Pre-Set the pressure cooker for up to 24-hours. (*See Tip Caution #5) Prepare desired food and place into cooking pot. Secure the lid onto the unit, turn it Counter-clockwise to lock it in place properly. Make sure the Pressure Limiting Valve (3) is set to the “Airtight”...

  • Page 15: How To Brown/Sauté

    É É HOW TO INSIDE THE PRESSURE COOKER: Certain recipes suggest that you brown meat or sauté vegetables to ensure juices are retained during cooking. It also provides nice coloring when meat or vegetables are cooked and ready to serve. To brown or sauté: Open and/or remove the lid depending on your preference.

  • Page 16: How To Pressure Can

    HOW TO USE THE PRESSURE COOKER FOR It is recommended to purchase a separate instructional book that is specific to Canning. These books can be purchased at a local book store or on the internet. This pressure cooker can be used to do basic pressure canning and the water-bath method. Low-Acidic fruits and vegetables and High-Acidic fruits and vegetables are recommended.

  • Page 17: Care & Cleaning

    CLEANING & MAINTENANCE Always make sure the Pressure Cooker is unplugged, depressurized and completely cooled down before dismantling. Use a non-abrasive sponge or damp wash cloth to clean the exterior of the outer body (9) and the exterior surface of the pressure cooker. NEVER immerse the pressure cooker in any liquids.

  • Page 18: Frequently Asked Questions

    FAQ (FREQUENTLY ASKED QUESTIONS) Is the Airtight/Exhaust Valve Knob on the top of the lid supposed to be loose? - If you are not cooking or using the unit, the Valve Knob will be loose. It will turn 360 degrees and may even come off if you pull on it. Once you start using the pressure cooker and the pressure has built up, and the Valve Knob is set to “Airtight”...
  • Page 19 Steam is being released around the rim of the lid during the pressurizing sequence. How do I fix this? - The Rubber Sealing Ring did not make a proper seal. Cancel all the functions. Exhaust any remaining pressure and steam. Open the lid and remove it entirely. Check the Rubber Sealing Ring to make sure it is positioned properly.

  • Page 20: Cooking Charts

    COOKING TIME CHART Courtesy of www.healthfoods.com Please note that all the below information is for your reference only and can be adjusted according to the user’s preference. Meat/Poultry • Always cook meat or poultry with at least 1-3 cups of liquid. If the cooking time exceeds 15 minutes, use 2 cups of liquid.
  • Page 21 Vegetables • Always cook with at least 1-2 cups of liquid. • Add 1-2 additional minutes to cooking time when preparing frozen vegetables. • Use the quick-release release method at the end of cooking cycle so vegetables will not become soggy.
  • Page 22 *Split peas and rhubarb can foam, froth, and sputter, and can clog the pressure release device (steam vent). These foods should not be cooked in a pressure cooker. Dried Beans and Other Legumes • Place beans or legumes in pressure cooker. Add 3 cups of water for each cup of beans or legumes.

  • Page 23: Recipes

    RECIPES Please visit the Peggy Under Pressure Blog for recipes and instructions featuring the Elite Platinum Pressure Cookers. www.peggyunderpressure.com Please note that all information is for your reference only and can be adjusted according to the user’s preference. Results may vary. The blog is in no way affiliated with retail department stores, online shopping sites or television shopping networks.
  • Page 24 BEEF IN PEPPER SAUCE SERVES 4 INGREDIENTS Pepper Sauce 1 red bell pepper or green bell pepper 1/2 cup baby carrot 1 (8 ounce) can tomato sauce (1 tbsp to be use later) 2 garlic cloves 2 teaspoons ground ginger 1 teaspoon turmeric 1 teaspoon salt 1/2 teaspoon black pepper...
  • Page 25 CHICKEN PICCATA SERVES 6 INGREDIENTS 6 chicken breast halves 1 cup pimento stuffed olive, minced 1/2 cup all-purpose flour 1/4 cup sour cream 1/4 cup olive oil 1 tablespoon potato starch or flour 4 shallots 1/4 cup fresh parmesan cheese, grated (1 ounce) 3 garlic cloves, crushed fontinella cheese, grated 3/4 cup chicken broth...
  • Page 26 ITALIAN POTATO, RICE, & SPINACH SOUP SERVES 6 INGREDIENTS 1/4 cup olive oil 2 tablespoons fresh lemon juice 6 leeks, white part only, sliced 3 tablespoons tomato paste 3 garlic cloves, crushed 1 tablespoon light brown sugar 2 carrots 10 ounces fresh spinach, rinsed, cut in 1/2 cup Arborio rice large pieces 3 potatoes, cut in large chunks...
  • Page 27 CHICKEN ADOBO SERVES 4 -5 INGREDIENTS 8-9 chicken thighs 2 tablespoons cooking sherry 2 cups water 1 teaspoon ground black pepper 2 cups low sodium soy sauce 3 tablespoons molasses 1 large onion (cut into rings) 1 tablespoon olive oil 8 garlic cloves (chopped up) Jasmine rice 3 bay leaves...
  • Page 28 TUSCAN LAMB SHANK SERVES 5 INGREDIENTS 3/4 cup dried great northern beans 1 cup dry red wine 3 1/4 cups water, divided 1/4 cup sun-dried tomato 3 lbs lamb shanks (about 2 large shanks) 1 teaspoon dried rosemary 2 tablespoons all-purpose flour 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1 (14 1/4 ounce) can low sodium beef broth...
  • Page 29 SOUTH OF THE BORDER SPICY CHILI SERVES 6 INGREDIENTS 2 tablespoons olive oil 1 bay leaf 2 medium onions, chopped 2 teaspoons celery seed 3 garlic cloves, minced Salt to taste 1 1/2 lb ground beef 1 tablespoon flour 2 teaspoons ground cumin 1 1/2 cups crushed tomato 2 tablespoons chili powder, or to taste 1 cup beef stock...
  • Page 30 TRADITIONAL MEAT LOAF SERVES 4 INGREDIENTS 1 1/2 lb mixture of chopped or ground lean beef, pork and veal 1 teaspoon salt Freshly ground pepper 2 slices bread, soaked in water and squeezed dry 2 tablespoons parsley 1 medium onion, minced 1 garlic clove 1 egg 2 tablespoons chicken stock 2 teaspoons Worcestershire sauce...
  • Page 31 JAMBALAYA SERVES 4-6 INGREDIENTS 1 tablespoon vegetable oil 1/2 lb boneless skinless chicken breasts, cut into 1" pieces 1/2 lb fully cooked Andouille or Italian sausage, sliced 1/2 lb uncooked shrimp, peeled and deveined 2 teaspoons Creole seasoning 1 teaspoon dried thyme leaves 1/8 teaspoon cayenne pepper 1 onion, chopped 3 garlic cloves, minced 1 green bell pepper, chopped...
  • Page 32 CORNISH HENS BRAISED IN WHITE WINE SERVES 4 INGREDIENTS 2 tablespoons olive oil 1 tablespoon minced parsley 2 Cornish hens, trussed 1 tablespoon flour 1/2 teaspoon salt 1/2 cup dry white wine 1/4 teaspoon freshly ground black pepper 1/2 cup chicken stock 1/2 teaspoon thyme 1/4 lb mushrooms, cleaned and sliced 1/2 teaspoon basil...
  • Page 33 CHICKEN TORTILLA SOUP SERVES 8-10 INGREDIENTS 1/3 cup vegetable oil 2 Cups Cooked Shredded Chicken 2 onions, diced Tortilla chips 4 cloves garlic, peeled cilantro, chopped 1 can tomatoes, drained 1 lb grated cheese 3 quarts chicken broth lime wedges (optional) DIRECTIONS Sauté...
  • Page 34 OLD FASHIONED RICE PUDDING SERVES 4 INGREDIENTS 1 tablespoon butter 1 egg 1/4 cup long grain rice 1/4 cup evaporated milk 2 cups milk 1/2 teaspoon vanilla 1 cup water Cinnamon 1/3 sugar 1/2 teaspoon salt DIRECTIONS Melt the butter in the pressure cooker and stir in the rice, coating it with the butter. Pour in the fresh milk and water, and then stir in the sugar and salt.

  • Page 35: Pears Stewed In Red Wine

    PEARS STEWED IN RED WINE SERVES 4 INGREDIENTS 2 cups water 4 firm pears, peeled but not cored, stems 1/2 cup sugar 2 slices lemon 3/4 cup red wine 2 cinnamon sticks 1 cup frozen raspberries 1/4 teaspoon mace 4 tablespoons heavy cream DIRECTIONS In the pressure cooker, combine the water, sugar, lemon, cinnamon sticks and mace.
  • Page 36 CINNAMON APPLE FLAN WITH MAPLE SYRUP SERVES 6 INGREDIENTS 5 tablespoons maple syrup 1/4 teaspoon vanilla 1/4 teaspoon cinnamon 6 tablespoons sugar 2 apples, peeled and cut in 1/4" slices 2 1/2 cups milk 3 whole eggs 3 egg yolks DIRECTIONS In a small saucepan, combine the maple syrup and the cinnamon.
  • Page 37 For international warranty, please contact the local distributor. **Any instruction or policy included in this manual may be subject to change at any time. ® Model EPC-608 Elite Platinum 6Qt. Digital Pressure Cooker ® MAXI-MATIC , USA 18401 E.

This manual is also suitable for:

Epc-608w

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