Calphalon 1859693 User Manual
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Calphalon 1859693 User Manual

6 qt. stainless steel
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6 Qt. Stainless Steel
Pressure Cooker
USER GUIDE

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Summary of Contents for Calphalon 1859693

  • Page 1 6 Qt. Stainless Steel Pressure Cooker USER GUIDE...

  • Page 2: Table Of Contents

    Questions ..................page 15 Warranty .........................page 17 Customer service ......................page 18 Recipes ..........................page 19 noTe: If you have additional questions or concerns, or wish to return product(s), please contact Calphalon Customer service at 1-800-809-7267. Please do not return this product to the store.

  • Page 3: Safety Instructions

    The safety instructions appearing in this guide are not meant to cover all possible situations that may occur. Caution must be exercised when installing, maintaining or operating this product. Contact Calphalon Customer Service with any issues you do not understand.
  • Page 4 If this pressure cooker malfunctions during use, immediately discontinue use and remove from heat. Do not use or attempt to repair the unit. Contact Calphalon Customer service at 1-800-809-Pans (7267) for examination, repair or adjustment. saVe THese InsTRUCTIons...

  • Page 5: Getting To Know Your 6 Qt. Stainless Steel Pressure Cooker

    GETTInG TO KnOW yOUR 6 QT. STAInLESS STEEL PRESSURE COOKER Parts and features stay-Cool Handles – Wrapped in silicone for comfort and safety and welded to the base for durability one button lock & Unlock – Easily opens (or securely locks) the lid in place with one touch of a button Pressure Indicator –...

  • Page 6: Operating Your 6 Qt. Stainless Steel Pressure Cooker

    Foods typically made using moist heat cooking methods, such as those simmered in a slow cooker, adapt well to pressure cooking. The Calphalon 6 Qt. Stainless Steel Pressure Cooker is designed for your safety and convenience. Remember, the contents inside the base are under pressure, so releasing the pressure before opening the lid is critical.
  • Page 7 fruits • Wash and core fresh fruit. If desired, peel and cut into pieces. • If using dried fruit, add 1 cup of water or fruit juice for each cup of dried fruit. • Add seasonings and/or sugar. Grains • Rinse whole grains with warm water and remove any foreign particles. •...

  • Page 8: Operating The Controls

    If the gasket is worn or damaged and does not create a proper seal between the lid and the base, replace it. Contact Calphalon Customer service at 1-800-809-7267 or visit www.calphalon.com to purchase a replacement gasket.

  • Page 9: Releasing Pressure After Cooking

    cooker base or is slightly smaller. Avoid sliding the pressure cooker on glass-top ceramic surfaces. Heat the pressure cooker on medium-high heat until the Pressure Indicator pops up and begins to release a small amount of steam. step 3: onCe sTeaMInG beGIns, ReDUCe HeaT To sIMMeR When the pressure cooker warms up, the contents inside will begin to boil and generate steam.
  • Page 10 Method 1 – naTURal Release: Carefully remove the pressure cooker from the hot cook top and allow it to cool naturally. Depending on the volume of food and liquid in the pressure cooker, this takes approximately 10 to 15 minutes. Once the pressure is released, the Pressure Indicator is down, and the Pressure Valve is no longer emitting steam, the lid is ready to be removed.

  • Page 11: Tips For Successful Operation

    Traditional recipes using moist heat methods of cookery (such as braising, stewing or slow cooking) are often easily adapted to pressure cooking. In general, the Calphalon 6 Qt. Stainless Steel Pressure Cooker reduces traditional cooking times by approximately 50 percent. As a starting point refer to the Cooking Guide on pages 12-14.

  • Page 12: Canning

    • Lock lid in place and cook for 8 minutes on Low. • Use the natural Release method of releasing steam. Canning The Calphalon 6 Qt. Stainless Steel Pressure Cooker is primarily designed for meal preparation rather than canning. The pressure cooker base accommodates up to 4 (½-quart) canning jars.

  • Page 13: Cooking Guide

    Cooking Guide food Pressure approx. Type of level Cooking Time steam Release Dried beans/legumes* Beans (black) High 8 to 10 minutes natural release Beans (colored) High 4 to 6 minutes natural release Beans (red) High 10 to 12 minutes natural release Beans (white) High 5 to 7 minutes...
  • Page 14 Cooking Guide - continued food Pressure approx. Type of level Cooking Time steam Release Meats/Poultry Beef (cured) High 50 to 60 minutes natural release Beef (2 lbs., dressed) 10 to 15 minutes natural release Beef/veal roast or brisket High 40 to 45 minutes natural release Beef/veal shanks High...
  • Page 15 Cooking Guide - continued food Pressure approx. Type of level Cooking Time steam Release Vegetables Acorn squash (half) High 7 minutes Quick release Artichoke (large, High 9 to 11 minutes Quick release no leaves) Artichoke (medium, High 6 to 8 minutes Quick release no leaves) Asparagus spears...

  • Page 16: Cleaning And Care

    CLEAnInG AnD CARE before Cleaning • Cool the pressure cooker completely. • Once the steam is completely released, the Pressure Indicator is down, and the Pressure Valve is no longer emitting steam, the lid is ready to be removed. Disassembling the Pressure Cooker • Press the One Button Unlock to release the lid from the base.
  • Page 17 2. My pressure cooker is sputtering and emitting a generous amount of steam. What should I do? Begin by turning off or turning down the heat on the cook top. This should slow the rate of steam. It is ideal to have a gentle, steady release of steam through the Pressure Valve throughout the cooking process.

  • Page 18: Warranty

    Ten Year Warranty Calphalon will repair or replace any pressure cooker found defective in material or workmanship within ten years of the original purchase with the original sales receipt. This warranty applies only when the pressure cooker is put to normal household use and is operated and cared for according to the instructions.

  • Page 19: Customer Service

    Customer service We at Calphalon want to hear from you. If you have a question or comment, please contact us via our web site, phone, fax or mailing address. Please do not return the product to the store. Please contact us directly with questions or comments about your pressure cooker.

  • Page 20: Recipes

    RECIPES Jalapeno Peach bbQ Pork Ribs Serves 8 Ingredients: 1 Tbsp. vegetable oil 3 pounds boneless country-style pork ribs Salt and pepper, to taste 1 c. yellow onion, chopped 1 jalapeno pepper, seeded and finely chopped ½ cup spicy tomato-based barbecue sauce 1 (12 oz.) jar peach preserves 2 Tbsp.
  • Page 21 fajita beef Roast Roll ups Serves 8 Ingredients: 2 Tbsp. vegetable oil, divided 3 pound beef chuck roast, cut into 2 to 3-inch pieces 1 (14.5 oz.) can beef broth 1 (10 oz.) can diced tomatoes with green chilies 1 (1.12 oz.) envelope fajita seasoning (about 3 Tbsp.) 1 medium yellow onion, thinly sliced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced...
  • Page 22 Cilantro lime sauce Makes about Ingredients: 1 cup 1 (10 oz.) tub PHILADELPHIA original cooking crème* 2 tsp. lime zest 1 tsp. lime juice 2 Tbsp. chopped cilantro Method: In a small bowl stir together ingredients. Serve spoonful inside each Fajita Beef Roast Roll up.
  • Page 23 bruschetta Chicken Serves 8 Ingredients: 1 Tbsp. olive oil 3 pounds boneless, skinless chicken thighs Salt and pepper, to taste 1 c. prepared basil pesto 2 Tbsp. balsamic vinegar 2 c. Roma tomatoes, diced OR 2 (14.5 oz.) cans petite diced tomatoes, drained 2 cloves garlic, minced ½...
  • Page 24 © 2012...

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