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Tips for Cooking in Your New Pressure Cooker
Meats & Poultry
When adapting recipes for braised
meats, allow 20 minutes cooking time
per pound of meat. Use 1 cup liquid for
the first pound and 1/2 cup for each
additional pound.
For steam-roasting poultry and meats,
brown first in oil for better appearance.
Rice
When cooking rice and grains, add 1
Tbs. butter or oil per cup to reduce
foaming and clogging the pressure
valve.
Since rice doubles in size when
cooked, be sure to use only half as
much uncooked rice as the cooker's
capacity allows. For example, never
cook more than 1 3/4 cups raw rice in
the 3 1/2 qt. pressure pan and no more
than 4 cups raw rice in the 8 qt.
pressure pan.
Because rice will be slightly sticky
when cooked in a pressure cooker, it is
best to use a slow release method. For
example, allow cooling naturally or else
slowly releasing pressure one level at a
time.
To prevent burning, use a heat diffuser
if available, or bring to pressure on a
medium-high heat setting.
Beans
Although it is not necessary to pre-soak
beans for pressure-cooking, there are
some advantages. Since the gas-
inducing properties of beans are water
soluble, soaking reduces their effects.
To Order Replacement Parts
1 Set of Replacement Gaskets
Item #: 100KDS
For Model PC107HA
When needing replacement parts, please contact EURO-PRO customer service at:
1 (800) 798-7398
Monday to Friday from 8:30 AM to 5:00 PM
Eastern Standard Time
Always drain the soaking water from
the beans and cook with fresh water.
Soaking also cuts down the cooking
time and keeps the bean skins from
separating from the flesh.
If you don't have time to soak the
beans overnight, use the Hot Soaking
Method: Use 5 cups water for every 8
oz. dried beans, pressure cook on low
pressure for 3 minutes, remove from
heat source and let stand 1-4 hours.
Always use at least 2 Tsp. of oil when
cooking beans to reduce sputtering.
Always use the natural or slow release
.
method to reduce pressure
Clean lid and vents thoroughly after
cooking rice or beans.
Desserts
Many desserts can be pressure-
cooked, especially those that use
eggs/and or are cooked over a hot
water bath, such as custards, bread
puddings and cheesecakes.
Use a dish that easily fits inside
pressure cooker allowing 1 inch of
space around the edge. The larger
pressure cooker works best for this.
Seal the dish completely with foil to
keep liquid from seeping into the
dessert. Soak up any moisture on top
of foil before removal.
For easy removal, place dish inside
steamer basket or make a sling out of
aluminum foil.
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Table of Contents
Safety Instructions
Grounding Instructions
General Information for Cooking with Pressure Cookers
Getting to Know Your Programmable Pressure Cooker
Troubleshooting
Safety Features of Your Pressure Cooker
Preparing Your Pressure Cooker
Using Your Pressure Cooker
Cooking with Pre-Set Buttons
Cooking without Pre-Set Buttons
Releasing Steam Pressure
Using the "Keep Warm" Feature
Cleaning and Storage
Tips for Cooking with Your Pressure Cooker
To Order Replacement Parts
Suggested Cooking Guide
Recipes
Warranty
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1
2
4
5 - 7
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8
9
9 - 10
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12
13
13
14
14
15
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