Russell Hobbs RHNPC800P Nutritionist Owner's Manual
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Russell Hobbs RHNPC800P Nutritionist Owner's Manual

Programmable pressure cooker
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utritionist
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Programmable
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OWNER'S MANUAL
RHNPC800P

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RawLe Lynch
April 19, 2025

Start stop bottom nor functioning

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Mr. Anderson
May 10, 2025

If the START/STOP button on the Russell Hobbs RHNPC800P Nutritionist is not functioning, ensure the appliance is connected to a separate electrical circuit, as an overloaded circuit may prevent it from operating.

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Summary of Contents for Russell Hobbs RHNPC800P Nutritionist

  • Page 1 ¤ utritionist ® Programmable Pressure Cooker OWNER’S MANUAL RHNPC800P...

  • 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 IMPORTANT WARNING: This appliance generates heat and escaping steam during use. Use proper precautions to prevent risk of burns, fires, or other injury to persons or damage property. 1. Keep hands and face away from Steam Release Valve when releasing pressure.
  • Page 4 Care and cleaning of your Programmable Electric Pressure Cooker is a snap. Washing or rinsing with warm, soapy water and a sponge or a cloth is all that is needed.
  • Page 5 Congratulations! You are about to learn how to cook and prepare deli- cious, home made meals in a fraction of the time it normally takes, without sacrificing flavor or nutrition. Your Nutritionist Cooker is quick, safe and easy to use. And best of all, it can shorten the traditional cooking time of most foods by up to 70 percent.
  • Page 6 Getting to Know Your Nutritionist RHNPC800P Programmable Electric Pressure Cooker MAX FILL LINE 1. Power Cord and Plug 2. Housing 3. Lower Handles 4. Centering Guides 5. Removable Cooking Pot (P/N 21413) 6. Rubber Gasket (P/N 21321) 7. QUICK STEAM RELEASE Button 8.
  • Page 7 Control Panel Options 1. WARM: The Warm Mode holds and keeps cooked food warm for a long period of time. When you press the WARM Button the Red Indicator Light illuminates. Press START/STOP to activate. The Red Warm Indicator Light will flash, indicating WARM is working. To cancel or stop, press and hold START/STOP Button until the Red Stop Light illuminates and the Pressure Cooker beeps.
  • Page 8 Control Panel Options Once pressure is reached, the unit will begin to count down in minutes and will beep 3 times when the cooking time has elapsed. The Pressure Cooker will beep periodically as a reminder that your cooking is completed. To cancel this, press and hold the START/STOP Button until it beeps.

  • Page 9: Instructions For Use

    Instructions for Use BEFORE USING FOR THE FIRST TIME 1. Before using the Programmable Pressure Cooker for the first time, wash the Removable Cooking pot, the Self-Locking Lid and the Rubber Gasket with warm soapy water. Rinse with clear water and dry thoroughly.
  • Page 10 Operating Instructions 4. If using COOK MODE: (STEAM), or PRESSURE MODE: (HIGH or LOW), press COOK TIME until the desired time is set. 5. THE SELF-LOCKING LID MUST BE POSITIONED ON THE APPLI- ANCE WHEN COOKING UNDER PRESSURE OR WHEN STEAMING FOOD.
  • Page 11 Light is lit. BROWNING Braised foods often taste better when browned before cooking in liquid. The RHNPC800P Programmable Pressure Cooker has a built-in BROWN Mode. For best results, food should be patted dry with paper towels and cut into small, uniform pieces. Brown or sauté food in small batches.
  • Page 12 Cooking with Your Pressure Cooker STEAMING This Mode quickly brings cooking liquid to a boil for steaming food. 1. Place the Removable Cooking Pot into the Housing. 2. To Steam food, pour 1-cup of water into the Removable Cooking Pot. Arrange food in a heat resistant steaming basket and use basket han- dles to lower basket into the Removable Cooking Pot.
  • Page 13 Cooking with Your Pressure Cooker 3. Place the Self-Locking Lid on the Pressure Cooker. Slide the Safety Lock to LOCK position. 4. Turn the Pressure Regulator to PRESSURE. 5. Press the PRESSURE MODE Button for HIGH or LOW, as called for in the recipe. Typically, most foods are cooked under HIGH pressure.
  • Page 14 Cooking with Your Pressure Cooker PRESSURE COOKING (Continued) 12. Once pressure is released, regardless of method, slide the Safety Lock to UNLOCK. Remove the Lid, tilting it away from you to avoid steam. Check the food to see if it has been cooked sufficiently. If not, replace the Lid and slide the Safety Lock to LOCK.
  • Page 15 Cooking with Your Pressure Cooker PRESSURE COOKING (Continued) 17. Never try to force open the Self-Locking Lid. Built-in Safety Valves pre- vent opening the Lid while there is still pressure in the Removable Cooking Pot. All pressure and steam must first be released as explained in PRESSURE COOKING Steps 10 and 11.
  • Page 16 Picnic Shoulder, 4 to 4 1/2 pounds Shoulder, butt, or loin, 1-inch cubes Spare Ribs, 2-rib pieces Chops, about 1-inch thick *NPR stands for Natural Pressure Release. ® Programmable Electric Pressure Cooker. EATS PPROXIMATE OOKING MINUTES UNDER HIGH PRESSURE IMES...
  • Page 17 Cooking Times and Basic Instructions BASIC RECIPE FOR MEAT AND POULTRY 1. Brown meat, if desired. 2. Pour 1 cup water or broth into Pressure Cooker for meats that cook for less than 45 minutes. Increase to 1-1/2 cups liquid for meats that cook more than 45 minutes.
  • Page 18 Cooking Times and Basic Instructions VEGETABLES Artichokes large, 6 to 9 ounces each baby, 1 ounce each Beets large whole, 5 ounces each small whole, 3 ounces each 1/4-inch slices Carrots large, 2-inch chunks 1/4-inch slices Collards coarsely chopped Onions small, white (2 ounces each), whole Parsnips 1-inch chunks...
  • Page 19 Cooking Times and Basic Instructions BEANS Pressure-cooked beans are tender in record time. But since they can't be counted on to hold their shape, plan to use pressure-cooked beans for soups or stews rather than for bean salads. GENERAL TIPS FOR COOKING BEANS •...
  • Page 20 Cooking Times and Basic Instructions BASIC RECIPE FOR BEANS (Continued) 1. Place beans, water, oil, and any optional ingredients in the Removable Cooking Pot. 2. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock to LOCK position. Point Pressure Regulator Knob to PRESSURE.
  • Page 21 Cooking Times and Basic Instructions GRAINS Whole grains cook so quickly in the Pressure Cooker that they can become a regular part of your diet. Here are a few things to keep in mind: • Timing varies from one batch of grains to the next, depending upon age and storage conditions.
  • Page 22 Cooking Times and Basic Instructions BASIC RECIPE FOR GRAINS This recipe calls for cooking grains in a fair amount of water, then draining off the excess. This approach accommodates the fact that no two batches of grains absorb the same amount of liquid. This recipe calls for 2 cups of dry grain which yields about 4 1/2 cups cooked.
  • Page 23 Cooking Times and Basic Instructions DRIED FRUIT Apple rings or slices Apricots Figs Peaches Pears Prunes Raisins *Set COOK TIME for 1 minute, but as soon as Pressure Indicator Rod comes up, press STOP Button and allow pressure to come down naturally. BASIC RECIPE FOR DRIED FRUIT 4 cups dried fruit 3 cups water...
  • Page 24 Cooking Times and Basic Instructions FRESH FRUIT • For best flavor and texture, use ripe fruit that is still firm. • You can cook fruit in a steaming basket or directly in the liquid. • When cooking fruit directly in liquid, you may use wine instead of water. •...
  • Page 25 Care & Cleaning Instructions 1. Unplug and let the Nutritionist room temperature before cleaning. 2. Wash the Removable Cooking Pot with warm soapy water and a clean, soft cloth or sponge. Rinse off with clean water and dry thor- oughly. 3.
  • Page 26 These recipes have been created for your 8-quart oval Programmable Pressure Cooker by Lorna Sass, the country's leading authority on pressure cooking. Lorna is author of the best-selling COOKING UNDER PRESSURE as well as GREAT VEGETARIAN COOKING UNDER PRESSURE and THE PRES- SURED COOK: OVER 75 ONE-POT MEALS IN MINUTES.
  • Page 27 VEGETABLE BROTH There's no need to peel any of the vegetables, even the onions and garlic. Just trim and scrub or rinse as needed. 3 quarts water 1 pound carrots 7 ribs celery, halved 3 large onions, quartered 10 cloves garlic 1/2 ounce (1/2 cup loosely packed) dried mushrooms Small bunch parsley 3 large bay leaves...
  • Page 28 SMOKEY BLACK BEAN SOUP Use either homemade unsalted chicken broth or low-sodium canned as the smoked ham hock and chorizo sausage usually provide sufficient salt for the entire soup. 1 tablespoon olive oil 3 cups coarsely chopped onions 1 tablespoon minced garlic 2 teaspoons whole cumin seeds 1 tablespoon dried oregano leaves 1 tablespoon sweet paprika...
  • Page 29 MINESTRONE (4 minutes, high pressure) 2 tablespoons olive oil 1/2 pound cremini or button mushrooms, sliced or quartered 1/2 teaspoon salt 1 1/2 cups chopped leeks or onions 2 large cloves garlic, sliced 4 cups chicken or vegetable broth 2 cups water One 28-ounce can plum tomatoes (with liquid) 1 tablespoon dried Italian herb blend (available in supermarkets, or use 1 teaspoon each dried oregano, basil, and rosemary)
  • Page 30 MEDITERRANEAN FISH STEW The vegetables for this stew are quickly cooked under pressure, then chunks of fish are added in the final moments and cooked on the BROWN mode. For optimum taste and visual appeal, use a variety of fish. 2 tablespoons olive oil 1 1/2 cups chopped leeks or onions 1 teaspoon whole fennel seeds (optional)
  • Page 31 FRUIT-STUFFED LEMON CHICKEN (22 minutes, high pressure) The large size and oval shape of your Pressure Cooker makes it possible to cook a whole, stuffed chicken. Have toothpicks or small skewers on hand for securing the stuffing inside the chicken. 10 dried apricots, halved 8 pitted prunes, halved 3/4 cup seasoned croutons...
  • Page 32 CHICKEN BREAST CACCIATORE This rustic stew could be a meal on its own, but it's also delicious over spiral pasta. 2 tablespoons olive oil 1 pound cremini or button mushrooms, quartered 1/2 teaspoon salt 2 cups chopped leeks or onions 1/2 cup dry red or white wine 4 1/2 pounds boneless chicken breast cutlets, skinned and cut lengthwise into 3/4-inch-wide strips...
  • Page 33 TURKEY CHILI 1 tablespoon olive oil 1/2 pound smoked turkey sausage, cut into 1/4-inch slices 2 pounds ground turkey 2 cups coarsely chopped onions 2 teaspoons whole cumin seeds 1 cup chicken broth 1 1/2 tablespoons mild chili powder, plus more if needed 1/2 teaspoon salt, or to taste 1/4 teaspoon ground cinnamon 2 large green and 2 large red bell peppers, seeded and diced...
  • Page 34 POT ROAST WITH GARLIC SMASHED POTATOES (80 minutes, high pressure) Cook potatoes and whole garlic cloves along with your roast. Smash the potatoes with garlic and serve alongside the roast for a hearty one-pot meal. You'll need a few metal or bamboo skewers for threading the garlic cloves - or you can wrap them loosely in a cheesecloth bundle.
  • Page 35 BUSY COOK'S BEEF STEW 3 1/2-pounds beef chuck roast, trimmed and cut into 1-inch chunks (or use 3 1/2 pounds pre-cut stew meat) Salt and freshly ground pepper 1/4 cup flour 1 to 2 tablespoons vegetable oil 1 cup dry red wine 1/2 cup beef or chicken broth or water 1/2 packet (about 2 tablespoons) onion soup mix 1 teaspoon dried thyme...
  • Page 36 BRISKET IN BARBECUE SAUCE Here's a recipe for fork-tender brisket in record time. Your favorite barbecue sauce will provide so much flavor that it's not necessary to brown the meat. Be forewarned: the brisket will shrink about 25%. For best results, cook the brisket a day in advance and refrigerate the sliced meat and sauce overnight in separate containers.
  • Page 37 SWEET-AND-SOUR PORK CHOPS WITH PINEAPPLE (10 minutes, high pressure) Serve this colorful Hawaiian-inspired medley over rice. One 28-ounce can pineapple chunks in unsweetened pineapple juice 1/4 cup apple cider vinegar 1 1/2 tablespoons soy sauce, plus more if needed 1 tablespoon toasted (Asian) sesame oil 1 tablespoon brown sugar 1 teaspoon ground ginger 1 to 2 tablespoons peanut or canola oil...
  • Page 38 CURRIED CHICKPEAS WITH SPINACH (18 minutes, high pressure) Serve this flavor-packed vegetarian curry over rice, with a dollop of mango chutney on the side. 1 pound (2 1/2 cups) dried chickpeas, soaked overnight in ample water to cover 2 cups vegetable broth or water One 13.5-ounce can coconut milk 2 tablespoons Madras-style mild curry powder (see Cook's Notes below) Two 10-ounce packages frozen chopped spinach...
  • Page 39 RISOTTO WITH SMOKED MOZZARELLA AND SUN- DRIED TOMATOES Risotto normally takes about a half hour of constant stirring to prepare in the conventional way, but in the Pressure Cooker it's done in just a few minutes. This sophisticated Italian rice dish makes a fine substitute for pasta. 1 tablespoon olive oil (or use oil from sun-dried tomatoes) 3/4 cup chopped shallots or onions 2 cups Arborio rice (see Cook's Notes below)
  • Page 40 LEMON CHEESECAKE To make this dense and delicious cheesecake, you'll need a 7-inch springform pan and aluminum foil (preferably extra-wide, heavy duty). Butter for greasing springform pan 1/2 cup chocolate cookie or graham cracker crumbs Two 8-ounce packages Philadelphia cream cheese (see Cook's Notes below) 1 cup sugar 1/2 cup sour cream or plain yogurt 2 tablespoons flour...
  • Page 41 NOTES...
  • Page 42 NOTES...
  • Page 43 NOTES...
  • Page 44 Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 233-9054 between the hours of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem. Please refer to model number RHNPC800P when you call.

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