Toastmaster TPC4000 Use And Care Manual
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Toastmaster TPC4000 Use And Care Manual

4 quart electric pressure cooker
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4
Quart Electric
Pressure Cooker
U S E
A N D
C A R E
G U I D E
Model TPC4000

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Table of Contents
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Summary of Contents for Toastmaster TPC4000

  • Page 1 Quart Electric Pressure Cooker U S E A N D C A R E G U I D E Model TPC4000...

  • Page 3: Important Safeguards

    IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: ◆ Read all instructions before using appliance. ◆ Do not touch hot surfaces. Use handles or knobs. ◆ 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 4 ◆ Do not fill the unit above the MAX Fill Line. When cooking foods that expand during cooking, such as rice or dried vegetables, do not fill the unit over 1/2 full. See Important Safety Information Section in this Use and Care Guide. ◆...

  • Page 5: Additional Important Safeguards

    Additional Important Safeguards CAUTION: THIS APPLIANCE GENERATES HEAT AND ESCAPING STEAM DURING USE. PROPER PRECAUTIONS MUST BE TAKEN TO PREVENT THE RISK OF BURNS, FIRES OR OTHER DAMAGE TO PERSONS OR PROPERTY. WARNING: DO NOT IMMERSE THE PRESSURE COOKER PAN IN WATER OR ANY OTHER LIQUID.

  • Page 6: Short Cord Instructions

    3-Prong Grounded Type Plug This appliance is equipped with a grounded type 3-wire cord (3- prong plug). This plug will only fit into an electrical outlet made for a 3-prong plug. This is a safety feature. If the plug should fail to fit the outlet, contact an electrician to replace the obsolete outlet.

  • Page 7: Product Diagram

    Product Diagram NOTE: Product may vary slightly from illustrations. Pressure Regulator Valve (P/N 21936) Steam Vent Tube Lid Assembly (P/N 21937) Gasket (P/N 21938) Cool Touch Handle Pressure Cooker Pan Power Plug Pressure Regulator Valve Steam Release Pressure Steam Pressure Lift Pin Steam Max/Browning...
  • Page 8 Lid Top View Lid Lock Button Lid Bottom View Safety Valves Gasket Steam Vent Cutout Lid Lock Mechanism Steam Clean Safety Valves Pressure Regulator Valve Pressure Indicator Safety Valve with Pressure Lift Cool Touch Handle Pressure Regulator Valve with Steam Vent Tube Pressure Lift with Gasket...
  • Page 9 Before Using Your Pressure Cooker For The First Time CAUTION: To protect against electric shock, do not immerse the Pressure Cooker Pan or allow cord to come into contact with water or other liquids. 1. Hand wash the Lid and Gasket of the Pressure Cooker thoroughly with liquid dishwashing soap.

  • Page 10: For Your Safety

    For Your Safety Locking Lid with Easy-Grip Handle The large, easy-to-handle Lid Lock Button effortlessly locks or unlocks the Pressure Cooker Lid. To close, place the Lid onto the top of the Pressure Cooker Pan so that the Lid Handle is slightly to the right of the Pressure Cooker Pan Handle.

  • Page 11: Safety Valves

    Pressure Regulator Valve Steam Release with Steam Vent Tube Pressure This Valve serves as a manual pressure regulator. By adjusting this Lever you will be able to switch from PRESSURE to STEAM to CLEAN or from PRESSURE Steam Clean to STEAM RELEASE to release pressure in short bursts.
  • Page 12 Browning Braised foods always taste better when browned before cooking in liquid. The Toastmaster® Electric Pressure Cooker has a built-in browning cycle. 1. Position the electrical cord in the slot located on the bottom of the Pressure Cooker.
  • Page 13 5. When desired browning is complete, either remove browned food and continue with the recipe, or add recipe ingredients to the Pressure Cooker Pan and begin pressure cooking according to recipe instructions. 6. When finished, turn the Variable Temperature/Pressure Control to WARMING and unplug the unit.

  • Page 14: Pressure Cooking

    Cooker Pan and turn the Variable Temperature Pressure Control to MAX/BROWNING, 7, 8, or 9. The Toastmaster® Pressure Cooker has a Browning Feature that allows you to sauté or brown foods in the Pressure Cooking Pan before cooking under pressure. (Follow the procedures described in the Features: Browning section of this Use and Care Guide.)
  • Page 15 7. Turn the Variable Temperature/Pressure Control to WARMING. 8. Plug the unit into a 120V AC wall outlet. The POWER Indicator Light will illuminate. 9. Turn the Variable Temperature/ Pressure Control to MAX/BROWNING. CAUTION: Never leave your Pressure Cooker unattended at a high heat setting. 10.
  • Page 16 15. Wait until the pressure has totally been released from the Pressure Regulator Valve and the Pressure Lift Pin has dropped. CAUTION: The Pressure Lift Pin will be UP when the Pressure Cooker is under pressure. When the pressure is released, the Pressure Lift Pin will drop DOWN.
  • Page 17 Steam Release Methods Natural Steam Release Method 1. After pressure cooking, turn the Variable Temperature/Pressure Control to WARMING and unplug the unit. The POWER Indicator Light will turn off. 2. Allow the Pressure Cooker to cool slowly at room temperature. Depending on the amount and type of food, this will take 5 to 10 minutes.
  • Page 18 Quick Steam Release Method 1. After pressure cooking, turn the Variable Temperature/Pressure Control to WARMING and unplug the unit. The POWER Indicator Light will turn off. 2. You can release pressure quickly, without waiting for the steam to dissipate, or the Pressure Cooker to cool down by using the Pressure Cooker’s STEAM RELEASE feature.

  • Page 19: Important Safety Information

    Important Safety Information For best results, always check that the Pressure Regulator Valve, Pressure Indicator Valve, Gasket and Lid Lock Button are in good working order and that there are no foreign particles blocking the Steam Vent Tube, Pressure Lift Pin, Safety Valves or Steam Vent. To expose the Steam Vent Tube, the Pressure Regulator Valve must be removed.
  • Page 20 MAXimum Fill Line: The line inside the Pressure Cooker Pan indicates the Pressure Cooker is 2/3 full. For most foods, it is safe to fill the Pressure Cooker Pan 2/3 full. When cooking foods that expand, such as rice, dry beans and legumes or recipes containing these foods, do not fill the Pressure Cooker Pan more than 1/2 full.

  • Page 21: User Maintenance Instructions

    User Maintenance Instructions This appliance contains no user serviceable parts. Do not try to repair it yourself. Any servicing requiring disassembly other than cleaning must be performed by a qualified appliance repair technician. Always remember to unplug the unit from the wall outlet when not in use and before cleaning.
  • Page 22 6. Wash the Pressure Regulator under running water. 7. Check spring-loaded part before replacing. 8. Align the Pressure Regulator at the CLEAN position, press down and turn clockwise to secure the Pressure Regulator in place for storage. 9. When the unit has cooled after cooking, remove food residue with a paper towel, then wipe with hot, sudsy sponge and rinse.

  • Page 23: Suggested Cooking Times

    Suggested Cooking Times The following cooking times are provided as a guide to be used when cooking in the Toastmaster® Electric Pressure Cooker. Cooking times can vary depending on the quality and the individual piece sizes of the food being cooked; maximum and minimum cooking times are given in some instances.
  • Page 24 HIGH PRESSURE COOKING TIMES NATURAL STEAM RELEASE Meat & Poultry Beef/Veal/Pork chuck, pot, rump roast or brisket, 2 to 4 lbs., 1-1/2 to 2 in. thick Beef/Veal/Pork chuck, pot, rump roast or brisket, 2 to 4 lbs., 2 to 3 in. thick Beef, corned, 2 to 3 lbs.
  • Page 25 SHELLFISH & FISH HIGH PRESSURE COOKING TIMES QUICK STEAM RELEASE Seafood Clams, baby Mussels Shrimp, medium Fish, whole, 1 to 2 lbs., cleaned Fish, steaks, 1 in. thick FRESH VEGETABLES HIGH PRESSURE COOKING TIMES QUICK STEAM RELEASE Fresh Vegetables Asparagus, thick whole Asparagus, thin whole Beans, green or wax, whole or piece Beans, lima, shelled...
  • Page 26 FRESH VEGETABLES COOKING TIMES Fresh Vegetables Cabbage, red or green, 1/4 in. shreds Cabbage, red or green, quartered Carrots, whole Carrots, 1 in. chunks Carrots, 1/4 in. slices Cauliflower, florets Collard Greens, coarsely chopped Corn, on-the-cob Corn, kernels Eggplant, 1/2 in. chunks Escarole, coarsely chopped Okra, small pods Onions, whole 1-1/2 in.
  • Page 27 FRESH VEGETABLES COOKING TIMES Fresh Vegetables Squash, pattypan, 2 lbs. halved Squash, spaghetti, 2 lbs. halved Squash, summer, zucchini or yellow, 1/2 in. slices Sweet Potato, 1/2 in. slices Swiss Chard, coarsely chopped Tomatoes, quartered Turnips, small quartered Turnips, 1-1/2 in. chunks FROZEN VEGETABLES HIGH PRESSURE COOKING TIMES QUICK STEAM RELEASE...
  • Page 28 HIGH PRESSURE COOKING TIMES QUICK STEAM RELEASE Fresh & Dried Fruit Apricots, fresh whole or halved Berries, fresh Cherries, fresh Peaches, fresh halved Pears, fresh halved Plums, fresh Prunes (dried plums) * For fruits that cook for 1 minute or less: As soon as the pressure builds, and the steam begins to hiss, start a timer and cook under pressure for 1 minute or less.
  • Page 29 DRIED BEANS & LEGUMES HIGH PRESSURE COOKING TIMES NATURAL STEAM RELEASE Beans & Legumes Adzuki, 1 cup dry Black Beans, 1 cup dry Black Eyed Peas, 1 cup dry Chickpeas (Garbanzo), 1 cup dry Great Northern, 1 cup dry Kidney Beans, red or white, 1 cup dry Lentils, green, brown or red, 2 cups dry...
  • Page 30 HIGH PRESSURE COOKING TIMES NATURAL STEAM RELEASE Rice Rice, basmati, 1 cup dry Rice, white, converted or long grain, 1 cup dry Rice, white, converted or medium grain, 1 cup dry Rice, white, arborio or short grain 1 cup dry Rice, brown, 1 cup dry Rice, wild, 1 cup dry Quinoa, 1 cup dry...

  • Page 31: Helpful Hints

    Helpful Hints No steam comes out of the Steam Vent Tube. ◆ The Pressure Cooker Lid may not be tightly clamped Solution: onto the Pan. ◆ Check to make sure that the Gasket is in place under the Steam Vents all the way around the Lid. ◆...
  • Page 32 Pan and continue cooking a few more minutes. Adapting other pressure cooker recipes to the Toastmaster® Pressure Cooker. ◆ Any pressure cooker recipe in which the recipe calls Solution: for a PRESSURE setting of up to 15 lbs.
  • Page 33 When should you use a Steaming or Cooking Rack? Solution: ◆ A steaming or cooking rack will keep the food above the liquid used for pressure cooking. ◆ But if you want the foods to pick up more flavor from the liquid, do not use a Steaming or Cooking Rack.
  • Page 34 Using your Pressure Cooker at altitudes above 2,000 feet Add 1 cup of additional liquid when cooking at altitudes above 2,000 feet. The cooking time will also need to be increased by 5% for every 1,000 feet beginning at an altitude of 3,000 feet. Altitude/Feet 3,000 4,000...
  • Page 35 Recipes FRESH GREEN BEANS WITH NEW POTATOES AND HAM 1 tablespoon olive oil 2 cup chopped onion 1 pound fresh green beans, cut into 1 inch pieces 2 pound new potatoes, scrubbed and quartered 2 cup cubed ham 4 teaspoon salt 8 teaspoon black pepper 12 cups water 2 teaspoon fresh chopped basil...
  • Page 36 NORTHERN BEAN AND HAM SOUP 2 cup dried Great Northern beans 14 cups water 1 (10-ounce) can French Onion Soup 2 tablespoon vegetable oil 2 cup cubed ham 2 cup chopped onion 4 cup sliced celery 4 cup sliced carrots 2 tablespoon dried parsley 1 bay leaf 8 teaspoon salt...
  • Page 37 SUNDRIED TOMATO AND BLACK BEAN VEGETARIAN CHILI 4 cup dried black beans 1 tablespoon olive oil 2 cup chopped onion 2 teaspoon minced garlic 1 medium green pepper, cored, seeded and chopped 1 jalapeno pepper, cored seeded and chopped 1 carrot, chopped 1 teaspoon chili powder 1 teaspoon ground cumin 4 teaspoon dried oregano...
  • Page 38 WHITE AND WILD RICE CHICKEN SOUP 1 chicken breast halves, cut into bite-sized pieces 2 2 cups chicken broth 1 tablespoon vegetable oil 2 carrots, cut into 2-in. pieces 1 rib celery, cut into 2-in. pieces 1 leek, trimmed, washed well, light green and white parts only, cut in half lengthwise, then into 2-in.
  • Page 39 HERBED CHICKEN WITH FRESH VEGETABLES 2 boneless-skinless chicken breast halves 4 teaspoon dried oregano 4 teaspoon dried basil 4 teaspoon salt dash black pepper 1 cup chicken or vegetable stock, or canned low sodium broth 2 medium red potatoes, scrubbed and quartered 2 carrots, quartered 2 ribs celery, quartered 1 leek, trimmed, washed well, light green...
  • Page 40 SAUERBRATEN 4 cup red wine vinegar 2 teaspoon salt 1/8 teaspoon pepper 2 teaspoon ground cloves 1 clove garlic, crushed 12 pound chuck or rump roast, 2 inches thick 1 tablespoon vegetable oil 12 cups beef broth 1 large carrot, coarsely chopped 1 rib celery, coarsely chopped 2 large onion, coarsely chopped 1 bay leaf...
  • Page 41 BURGUNDY BEEF STEW 2 pound beef stew meat, trimmed of all fat and cut into 1 inch cubes 1 tablespoon olive oil 2 cup chopped onion 1 clove garlic, minced 2 teaspoon dried thyme 1 cup peeled baby carrots, cut into 1 inch pieces 1 cup all purpose potatoes, cut into 1 inch pieces 1 cup frozen cut green beans 4 ounces tomato sauce...
  • Page 42 SWISS STEAK 2 pound round steak, 2 inch thick 1 tablespoon vegetable oil 1 (15-ounce) can stewed tomatoes, celery, onion and green pepper-style 2 teaspoon Dijon mustard 2 green pepper, cut into 1 inch cubes 2 onion, cut into 1 inch cubes and separated 2 cup beef broth 1.
  • Page 43 CANDIED SWEET POTATOES 4 cup packed brown sugar 2 teaspoon ground cinnamon 4 teaspoon ground nutmeg pinch salt 1 long strip orange peel 1 pound sweet potatoes, peeled and cut into 2 inch thick slices 1 cup orange juice 12 tablespoons butter, softened 1.
  • Page 44 BLUEBERRY STUFFED APPLES 4 large firm baking apples such as: Rome, Jonagold, Cortland or Winesap 3 cup packed brown sugar 2 cup fresh blueberries 4 cup chopped walnuts 2 teaspoon cinnamon 12 tablespoons unsalted butter 1 cup apple juice or cider 1.
  • Page 45 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 TPC4000 when you call. In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service or postage.
  • Page 46 Date code (stamped on bottom)________________________________ EVERYBODY EATS. It’s a fact of life. meals can become a chore. That’s why TOASTMASTER has been invited into millions of kitchens just like yours so we can HELP YOU MASTER your mixing, baking, grilling, toasting, brewing, heating and serving tasks WITH EASE AND STYLE.
  • Page 47 Service Consommateurs : 1-800-947-3744 Pièces Consommateurs : 1-800-947-3745 consumer_relations@toastmaster.com Horaires : De 8h00 à 17h30, heure GMT - 6 En México: Toastmaster de México, S.A. de C.V. Cerrada de Recursos Hidráulicos Número 6 La Loma Industrial Tlalnepantla de Baz, C.P. 54060 Estado de México...
  • Page 48 Questions toll free 1-800-947-3744 Call Monday – Friday, 8:00 a.m. - 5:30 p.m. CST www.toastmaster.com...

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