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OPERATING INSTRUCTIONS
STEAMING
Steaming foods offers a great way to save time, energy and nutritional benefits. Steamed
foods don't require cooking oils, which can save both money and unwanted calories.
The steaming process keeps the foods from coming in direct contact with boiling water,
so foods cook evenly and gently in their own juices. Nutrients are less likely to be swept
away in the boiling water. Nearly all meats, vegetables, pasta, rice and seafood can be
steamed.
HINTS:
•
Instant rice can be steamed, but long grain rice is best pressure cooked.
•
Check your foods occasionally for desired doneness.
•
When cooking several different types of foods, put the items that have the longest cook
time toward the bottom of the INNER POT.
HOW TO STEAM FOODS:
1.
Place the CANNING RACK into the INNER POT.
2.
Fill with hot water to the rack level. (approximately 4 cups)
3.
Place the STEAM TRAY over the rack.
4.
Press the WB/Steam function on the control panel.
5.
Add foods that you wish to steam, not exceeding the
4/5 fill rule of the pressure cooking.
6.
Close the LID, turn counter clockwise an 1/8 turn, set the PRESSURE LIMITING VALVE
to the EXHAUST position.
7.
Press the TIME (+) to set time for what recipe calls for. (Use chart on the next page as a
common guide.)
8.
Press the START button.
9.
Digital Dial Chase will begin to rotate. You will see a constant stream of steam coming
from the Pressure Exhaust Valve when boil has been reached.
10. Press START again when the constant stream of steam is seen. This will activate the
timer.
CAUTION: DO NOT HIT THE START BUTTON A 3RD TIME. This will result in the
11.
unit shutting off.
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