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• Never use oil or milk as a cooking liquid such
as deep frying or making custards.
Only use hot/warm liquids particularly
after sautéing to avoid any damage to the
removable cooking bowl. Adding hot liquids
also reduces the time to reach pressure.
• Keep hands and face clear of Pressure
Release Valve when appliance is in Pressure
Cooking operation. Hot steam and water may
be emitted during use.
• When cooking under pressure, the appliance
lid can not be opened. Do not try to force the
lid open.
• After making soups and stocks, allow several
minutes before releasing pressure and
removing lid to make sure that hot liquid
inside will not boil over.
NOTE
Time will vary with individual recipes and according to nature of certain foods and quantities.
If results are under cooked, close and lock lid, press FUNCTION button until PRESSURE COOK
indicator light flashes red. Set the timer accordingly and pressSTART/CANCEL button to rebuild
pressure and cook for required time.
MEAT, POULTRY
& SEAFOOD
LAMB
Lamb Shanks 4 x 4.5–5" long
Lamb, 1" diced (2lbs)
BEEF/GAME
Rolled beef rib roast (2lbs)
Rabbit, pieces (2lbs)
PORK
Spare Ribs (2lbs)
POULTRY
Chicken breast fillets (4 halves)
Chicken drumsticks (8)
Whole chicken (2lbs)
FISH/SEAFOOD
Shrimp (2lbs)
Fish fillets (2lbs), cut into
1 inch cubes
NOTE
To avoid overcooking fish and seafood when using PRESSURE COOK function, it is generally a
good idea to release steam and remove lid to stop cooking immediately. Remove fish or seafood
and serve.
20
All manuals and user guides at all-guides.com
PRESSURE
SETTING
HIGH
HIGH
HIGH/then LOW
HIGH
HIGH
MEDIUM
MEDIUM
MEDIUM
LOW
LOW
WARNING
Use caution when opening the lid. Steam
escapes as soon as the lid is opened. Never
place your face or hands over the appliance
when removing the lid. Always use oven mitts
when handling the hot removable cooking bowl.
PRESSURE COOKING GUIDE
Your favorite traditional recipes can be easily
adapted to PRESSURE COOK setting.
The following charts are a guide to Pressure
Cooking times as compared to conventional
cooking times.
If trying conventional recipes that are not
included in our recipe section, we recommend
you calculate that it will cook 70% faster than
conventional cooking time.
PRESSURE
COOK TIME
30–35 minutes
10–12 minutes
13–15 minutes
25–30 minutes
15 minutes
2–4 minutes
10–15 minutes
15–20 minutes
2–3 minutes
2–3 minutes
CONVENTIONAL
COOKING TIME
2 hours
1½ –2 hours
2 hours
1 ½ hours
45 minutes
15–20 minutes
30–35 minutes
1 hour
5 minutes
6 minutes
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