Lakeland 18434 Instruction Booklet
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Lakeland 18434 Instruction Booklet

3l, 5.5l
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INSTRUCTION BOOKLET
PRESSURE COOKERS
3L
5.5L
Model: 18434
Model: 18435

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Summary of Contents for Lakeland 18434

  • Page 1 INSTRUCTION BOOKLET PRESSURE COOKERS 5.5L Model: 18434 Model: 18435...

  • Page 2: Table Of Contents

    Saving considerable time and energy consumption, the traditional method of pressure cooking is enjoying a revival in today’s kitchens. With your Lakeland Pressure Cooker, wholesome and delicious meals can be made from scratch in a fraction of the time...

  • Page 3: Product Features

    PRODUCT FEATURES 1. One-hand closing system 6. Heat-resistant handles on cooking pot 2. Red safety valve 7. Cooking pot 3. Pressure control valve 8. Thermal sandwich bottom 4. Safety window 9. Trivet 5. Lid with sealing ring 10. Additional glass lid...

  • Page 4: Safety Cautions

    SAFETY CAUTIONS Before using your Pressure Cooker for the first time, please read these instructions carefully and keep them for future reference. When using your Pressure Cooker, always follow these safety precautions to avoid injuring yourself or damaging the appliance. The Pressure Cooker should only be used for its intended domestic use as described in this user manual.
  • Page 5 instructions and usage instructions, as improper use can cause personal injury or damage to the Pressure Cooker. 8. This Pressure Cooker does not feature a pressure indicator. Please observe the steam that is emitted from the pressure control valve – this is a sign that pressure is building up inside the cooking pot.
  • Page 6 Contact Lakeland customer services on 015394 88100 (see back page). 25. Any stains on the base of the cooking pot can be easily removed with lemon or vinegar.

  • Page 7: Read First Before Use

    READ BEFORE FIRST USE • Clean the cooking pot with hot soapy water and dry thoroughly before first use. • Any white marks that appear on the bottom of the cooking pot after first use are caused by a very high chalk content in the water. •...
  • Page 8 • For any quantity of food being cooked, the minimum amount of liquid should be approx. 250ml. The cooking pot should be at least 1/3 full. • Please observe the filling quantity scale inside the pot. • The Pressure Cooker must never be filled more than 2/3 full;...
  • Page 9 BEFORE COOKING • Check that the safety valve, the pressure control valve and the sealing ring are clean and functional before each use. • Take particular care to ensure that the safety valve on the underside of the lid can be moved. •...

  • Page 10: Quick Start - Instructions For Use

    QUICK START - INSTRUCTIONS FOR USE 1. Opening: Press the button with your index finger. You will hear the clamping jaws open. The control arrows appear and the lid can be removed. 2. Closing: Place the lid on the cooking pot. When doing so, make sure that the clamping jaws are in the open position, i.e.
  • Page 11 5.5L MIN 1/3 MAX 2/3 MIN 1/3 MAX 2/3 2 litre 3.7 litre 5. Set the hob to the highest setting. 6. Pressure cooking starts. When steam escapes from the valve, set the hob to the lowest setting. The cooking time now starts (see table on pages 23/26).

  • Page 12: Benefits

    BENEFITS This Pressure Cooker has been manufactured to extremely high standards using only the best materials in order to guarantee safety and durability. We hope you enjoy using it. This Pressure Cooker offers many advantages: • The two-level, infinitely adjustable pressure control valve. Instructions in recipes and in tables of cooking times can only ever be guide values.

  • Page 13: Parts/Functions

    PARTS/FUNCTIONS PRESSURE CONTROL VALVE The pressure control valve is used to adjust the pressure level. The valve automatically maintains the pressure and temperature at the required setting: • Position 2 - For quick cooking (90 kPa) approx. 120˚C. • Position 1 - For gradual cooking (60 kPa) approx. 113˚C. •...
  • Page 14 4. The safety window: The safety window in the lid is another safety element. If there is excess pressure inside the cooking pot, the sealing ring presses outwards through this window and the steam can escape. 5. Lid with sealing ring: Sealing rings are subject to wear and may need to be replaced.
  • Page 15 8. The thermal sandwich bottom: This is an extra strong base for use on all types of hob. It is absolutely robust and guarantees optimal heating properties while saving energy. It is suitable for all types of hob. Stainless steel 18/10 Aluminium Stainless steel 18/0...

  • Page 16: Pressure Cooking In Detail

    PRESSURE COOKING IN DETAIL STEAMING FOOD WITH THE PRESSURE COOKER • Add the liquid that is required to generate steam (water, sauce, stock) to the cooking pot. • WARNING: Always add sufficient liquid. The cooking pot must not be allowed to cook dry.
  • Page 17 • Note: To ensure the base of the cooking pot is not corroded by salt, only add and stir salt into water that is already boiling. • You can now place the lid on the cooking pot. • Then press the button with your index finger so that the clamping jaws audibly attach to the edge of the cooking pot and the control arrows are no longer visible.
  • Page 18 SETTING THE PRESSURE LEVEL 1. Position 1: For gradual cooking, approx. 113°C (cooking organic food). For steaming sensitive food like vegetables, fish, etc. 2. Position 2: For quick cooking, approx. 120°C (quick cooking). For cooking and braising, e.g. meat, soup, stews, etc. Table of cooking times on pages 23-26.
  • Page 19 PRESSURE COOKING REALLY IS THIS EASY... 1. Use the pressure control valve to select the required pressure level: 1 = For gradual cooking. 2 = For quick cooking. 2. Set the hob to the highest setting: Place the Pressure Cooker with preselected pressure level on the appropriate hob.
  • Page 20 Once the cooking time is complete, the source of heat is switched off and the pressure in the cooking pot must be released. To do this, remove the cooking pot from the hob and place it on a suitable base. There are three ways to release the pressure: 1.

  • Page 21: Cleaning And Maintenance

    CLEANING AND MAINTENANCE • Always let the Pressure Cooker cool completely before cleaning. • Clean each part thoroughly before first use and after each use with hot soapy water. Check all the parts periodically. • Never immerse the lid in water or any other liquid. Wipe it with a clean, damp cloth and then dry before storing.
  • Page 22 CLEANING THE PRESSURE CONTROL VALVE Check whether the ventilation pipe is free. First remove the plastic attachment from the lid of the Pressure Cooker, and then remove the valve. To do this, press the valve and turn it anti-clockwise as far as it will go. It is cleaned under running water and then re-inserted.

  • Page 23: Ingredients Guide And Cooking Times

    INGREDIENTS GUIDE AND COOKING TIMES By cooking food faster, your Pressure Cooker helps to seal in most of the goodness, nutrients, flavour and moisture. The more finely you cut the vegetables, the shorter their cooking time. If you like them crunchy, then the cooking time is shorter still.
  • Page 24 different cooking times. Whichever you prefer, it’s always best to undercook vegetables, as you can always cook them a little longer if need be. Once your vegetables are ready, stop the cooking immediately using the ‘quick release’ method. Frozen veg needs half a minute or so longer than the times in the chart.
  • Page 25 FISH FISH MINUTES POSITION Steamed fish, potatoes 6 - 8 Fish in white wine sauce 6 - 8 Shellfish 4 - 6 Cook with the appropriate amount of liquid for the quantity of fish. As fish stock sticks, the lid should be removed immediately once the pressure indicator has retracted fully. RICE AND OTHER GRAINS RICE AND OTHER MINUTES...
  • Page 26 PULSES PULSES MINUTES POSITION Black beans Borlotti beans Butter beans Chickpeas Lentils Red kidney beans Soya beans Split peas White beans Dried beans, peas and lentils are cooked at the highest pressure, then usually allowed to stand until the pressure releases naturally from the cooker. Pulses should be washed and drained well before cooking.

  • Page 27: Recipes

    RECIPES Please note that all spoon measurements are standard metric, so 1tsp is 5ml and 1tbsp is 15ml. We recommend using a set of measuring spoons for accurate results. LENTIL SOUP - quantities for both 3L (4 servings) and 5.5L (6 servings). Ingredients 5.5L Olive oil...
  • Page 28 PULLED PORK - quantities for both 3L (4 servings) and 5.5L (6 servings). Ingredients 5.5L Salt ½ tbsp 1 tbsp Soft dark brown sugar 1 tbsp 2 tbsp Smoked, sweet paprika ½ tbsp 1 tbsp Boneless pork shoulder roast, string removed, cut into chunks the size of medium potatoes Water 200ml...
  • Page 29 ROAST CHICKEN - quantities for both 3L (4 servings) and 5.5L (6 servings). Ingredients 5.5L Whole chicken, fresh or defrosted 1.2kg 1.5kg Salt and freshly ground black pepper or 1 sachet chicken seasoning mix Olive oil 1 tbsp 2 tbsp Chicken stock 450ml 700ml...
  • Page 30 LAMB BIRYANI - quantities for both 3L (4 servings) and 5.5L (6 servings). Ingredients 5.5L Ghee or vegetable oil 25g /1 tbsp 50g/2 tbsp Basmati rice, washed thoroughly 225g 350g Whole cloves Onions, peeled, halved and finely sliced 2 medium 2 large Cloves of garlic, peeled and chopped Lamb leg or shoulder, cut into cubes...
  • Page 31 MACARONI CHEESE WITH SAUSAGE AND MUSHROOM - quantities for both 3L (4 servings) and 5.5L (6 servings). Ingredients 5.5L Pork sausages Onion, peeled and finely chopped 1 medium 1 large Chestnut mushrooms, cleaned 100g 150g Macaroni 200g 300g Chicken stock 300ml 400ml Double cream...
  • Page 32 CRÈME BRÛLÉE - quantities for both 3L (4 servings) and 5.5L (6 servings). Ingredients 5.5L Free range egg yolks Caster sugar, plus a little for caramelising on top Double cream 300ml 450ml Whole milk 30ml 50ml A few drops of vanilla extract WHAT YOU DO Place the trivet on the base of the cooking pot and pour in 300ml water.

  • Page 33: Adapting Your Own Recipes

    ADAPTING YOUR OWN RECIPES Once you’ve got a feel for your Pressure Cooker by making some of our featured recipes, you may like to adapt some of your own favourite dishes. We recommend choosing a recipe from this booklet which is similar to your own and using this as a guide. These simple rules of thumb may help.

  • Page 34: Hints And Tips

    HINTS AND TIPS • Store the Pressure Cooker with the lid off to let air circulate. • If in doubt select a lower cooking time. You can always check your food and then leave it to cook a little longer. •...
  • Page 35 • If the lid will not open: - Check that the safety valve is fully lowered. If not, release the steam. - If necessary, cool the cooking pot under cold water. • If the food is not cooked or is burnt, check the following: - Check the cooking time (too short or too long).

  • Page 36: Frequently Asked Questions

    Remove from the heat and, taking care to avoid burns, check the lid is locked on correctly. When the Pressure Cooker is not in use, check the seal inside the lid has not perished or been damaged. If it has, call Lakeland customer services on 015394 88100.

  • Page 37: Ec Declaration Of Conformity

    If you are replacing parts, then only GENUINE spare parts that are intended for this Pressure Cooker are permitted to be used. If a repair is required, please contact Lakeland customer service team on 015394 88100. Repairs may only be performed by authorised persons.
  • Page 40 Lakeland Alexandra Buildings, Windermere, Cumbria, UK LA23 1BQ Tel: +44(0)15394 88100 www.lakeland.co.uk...

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18435

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