Releasing Pressure After Pressure Cooking - Emeril Lagasse PPC771 Owner's Manual

Releasing Pressure After Pressure Cooking

NATURAL RELEASE AND RAPID RELEASE
Natural release and rapid release are two common
methods used to depressurize a pressure cooker
once active cooking is complete. Pressure cookers
use steam pressure that builds up inside the closed
pot to cook food. As the pot heats up, the liquid
inside forms steam, which raises the pressure in
the pot, cooking food at up to triple the normal rate.
After active cooking is complete, the pressure built
up inside the pressure cooker needs to be released.
HOW NATURAL RELEASE WORKS AND WHEN TO USE IT
Natural release lets pressure reduce slowly on its
own. Once the active cooking cycle is complete,
you can press the Cancel button on the Control
Panel and the pressure will automatically drop
inside the pressure cooker slowly. Because of this
slow drop in pressure and heat, when using natural
release, food continues cooking even though active
cooking is complete.
Use this method when cooking meats, foods
that increase in volume or that foam (like dried
beans and legumes), soups, or any other foods
that are primarily liquid.
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Emeril Lagasse Pressure Cooker Plus™ | Models: PPC771, PPC772 & PP772P
The Emeril Lagasse Pressure Cooker Plus has a
safety mechanism that prevents the Pressure Lid
from opening until the pressure has been lowered.
There are two ways to release the pressure within
the Unit: natural release and rapid release. While
both methods depressurize the Unit, the process
for each method differs, and each process has
a different impact on the food inside the Unit.
CAUTION: Some foods, especially thickly textured
stews and sauces and oily foods, will percolate and
form bubbles. The bubbles can burst and splatter.
Before removing the Pressure Lid, gently tap/
jiggle the Unit after releasing pressure to burst the
bubbles.
The Timing for natural release varies and will differ
based on the type and amount of food being
cooked. Generally, natural release takes between 20
and 60 minutes.
NOTE: Check that all pressure has been
released by rotating the Pressure Release Valve
counterclockwise from the "LOCK" to the "OPEN"
position. There should not be any steam releasing
from the Unit.
Releasing Pressure After Pressure Cooking
HOW RAPID RELEASE WORKS AND WHEN TO USE IT
To use rapid release, once the active cooking
cycle is complete, Select the Cancel button. Using
tongs or a similar utensil, rotate the Pressure
Release Valve counterclockwise from the "LOCK" to
the "OPEN" position. The steam release/vent open
symbol ( ) on the valve should now line up with
side arrow (see Fig. E). Allow all pressure to escape.
WARNING: NEVER USE YOUR HAND TO OPEN
OR CLOSE PRESSURE RELEASE VALVE. USE
TONGS OR SIMILAR UTENSIL TO OPEN VALVE.
FOLLOW THESE SAFETY PRECAUTIONS WHEN
RELEASING PRESSURE TO PREVENT SERIOUS
INJURY.
The rapid release process requires an extra degree
of care because a burst of steam is released through
the Pressure Release Valve. Rapid release takes no
more than a few minutes and works best with foods
like eggs, vegetables, or delicate ingredients that
do not benefit from any extra cooking time. This
method is also helpful when you need to check the
doneness of food or to add additional ingredients to
the Emeril Lagasse Pressure Cooker Plus, such as
when cooking a stew.
Avoid using rapid release when cooking foods that
foam, froth, or increase in volume, such as legumes,
or foods that are mostly liquid, such as soup,
because the liquid can boil up and vent through
the Pressure Release Valve.
Emeril Lagasse Pressure Cooker Plus™ | Models:PPC771, PPC772 & PP772P
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