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• For steamed suet puddings, sponge puddings or Christmas puddings, a short pre-
steaming time is best to enable the raising agent to activate and prevent a heavy,
close texture. Extra liquid is required so use a minimum of 1½ pint/900 ml of
boiling water for a combined steaming and cooking time of up to 1 hour. For
each additional ¼ hour of cooking, or part of ¼ hour, add a further ¼ pint/150
ml of boiling water. Pre-steaming is done with the operating valve in the steam
release position on a low heat for the required time. Then turn the operating valve
to either
heat and pressure cook for the required time.
• Pressure
80kPa (12 psi / 12lbs pressure).
• Never cook dumplings with the lid tightly closed, as they could rise up and block
the safety devices. Cook the stew and at the end of cooking, release the steam
and cook gently for about 10 - 15 minutes without the lid on.
• Pressure cooking times vary according to the size of individual pieces or thickness
of the food, not the weight.
• To prevent discolouration of the interior, caused by mineral deposits in hard water
areas, add a tablespoon of lemon juice or vinegar.
• Cooking containers must withstand temperatures of 130°C (250°F). Any covering
on containers, e.g. foil, greaseproof paper or cling film, must be securely tied
otherwise they could block the safety devices. Do not use plastic lids as they
prevent steam from being in contact with the food. Also, they could distort and
come off during cooking which could block the safety outlets.
• Accurate timing is essential when pressure cooking to prevent overcooking,
especially with vegetables, fruit and fish.
Identification of manufacturer and
commercial brand
Year and batch of manufacture
Model reference
Maximum safe pressure (PS)
Maximum operating pressure (PF)
Capacity
28
or
, and increase the heat to bring to full pressure. Lower the
operates at 50kPa (7 psi / 7lbs pressure) and pressure
Marking
Regulatory markings
Pot handle and lid handle
On the pot
On the lid
Bottom of pot
Location
at
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