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Basic Instructions for Cooking
In this section you will find basic instructions for cooking foods which are most
commonly prepared in pressure cookers. Do not chop or cut food inside the
cooker with a knife or other sharp utensil to avoid scratching the pot. For soups
and stocks, do not fill the pressure cooker over 1/2 full! Remember to ALWAYS
use some cooking liquid. Operating the cooker without any cooking liquid or
allowing the cooker to boil dry will damage the cooker and will not allow it to build
pressure for proper functioning.
Fresh and Frozen Vegetables
•
Wash all fresh vegetables thoroughly.
•
Peel all root vegetables, such as red beet, carrots, potatoes and turnips.
•
Whole winter pumpkin should be pierced several times with a fork before
cooking.
•
When you steam vegetables in the steamer basket on the support trivet you
should use at least half a cup of water.
•
If the approximate cooking time is more than 10 minutes you should use two
cups of water.
•
You should never fill the pressure cooker to more than two-thirds of its
capacity.
•
When you cook frozen vegetables you must extend the total cooking time by
between 1 and 2 minutes.
•
If possible, use the cold water release method when the cooking time
is completed. This is the fastest way to release the steam and will avoid
overcooking tender vegetables. You can also use the automatic release
method.
Twirlock Manual.Interior.FINAL.indd 19
Twirlock Manual.Interior.FINAL.indd 19
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6/2/16 8:34 PM
6/2/16 8:34 PM
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