Practical Hints For Pressure Cooking - Kalorik Caiman EPCK 40911 Manual

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PRACTICAL HINTS FOR PRESSURE COOKING

To ensure the best cooking performance when cooking under
•
pressure, always use at least 1 ½ cups (12 oz.) of water or liquid in
your recipes to enable enough steam to be created to produce
pressure.
When using the pressure settings, the timer should not begin
•
counting down until there is enough pressure.
When cooking under pressure, if you are unsure of the cooking
•
time, it is better to under cook and use the quick release method
and check for doneness. If not done, just continue cooking under
pressure.
Never fill the pressure cooker more than half full with food or 2/3
•
full with liquid. The pressure cooker must have enough liquid to
steam or the food will not cook properly.
If the electric circuit is overloaded with other appliances, your
•
appliances may not operate. The pressure cooker should be
operated on a separate electrical circuit.
Tougher cuts of meat are better suited for the pressure cooker
•
because cooking under pressure breaks the fibers down for
tender results.
Fresh fruits should be cooked on low pressure.
•
Add a tablespoon of oil to the water to reduce the amount of
•
foaming that beans produce.
You can use frozen meats and poultry. Rule of thumb is, if it is
•
frozen then add ten minutes for every inch of the thickness of the
food.
Copies of the I/B. Please reproduce them without any
changes except under
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don't change
the page numbering. Keep the language integrity.
what is inside the frame.
15
Assembly page 15/32
special instruction from Team
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EPCK 40911 - 160316