Introduction To Pressure Cooking - Bella 14584 Instruction Manual

13. Do not place any foreign objects onto the pressure release valve or
the safety valve.
14. CAUTION: Keep hands and face clear of the pressure release valve and
safety valve when the appliance is in operation. Hot steam and water may be
emitted during use.
15. Do not touch the cooking pot or lid while the Pressure Cooker is in operation.
Surfaces may be hot.
16. Do not begin to pressure cook when cooking utensils are inside
the cooking pot.

INTRODUCTION TO PRESSURE COOKING

Enjoy your pressure cooked one-pot meals... toss all your ingredients into the
cooking pot for fast and delicious, nutritious, no-stress, no-mess meals for any
night of the week. Pressure cooking forces nutrient-rich steam and heat through
foods, tenderizes fibrous meats and allows flavors to intensify. Using high
pressure, traditional cooking times of most foods can be reduced by up to 70%.
WARNING: Do not pressure cook foods such as applesauce, cranberries,
pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb,
or spaghetti. These foods tend to foam, froth and sputter, and may block
the pressure release valve.
1. Your Pressure Cooker cooks combines steam heat and pressure for faster
cooking times. Since an air tight seal is formed when the lid is closed
and locked, the heat and steam stay trapped inside the cooking pot.
The combination of high heat and pressure cooks the food faster while
retaining water soluble nutrients and flavor.
2. The large, 5-quart capacity, heavy-duty cooking pot heats up quickly
and evenly.
IMPORTANT: Since overcooked food cannot be corrected, it is advisable to err
on the undercooked side by cooking an unfamiliar food for a shorter period of
time than you may think necessary. You can always continue cooking 1 or
2 minutes longer if need be.
3. When preparing more than one food at a time, make sure foods have similar
cooking times and temperatures.
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