TOWER T920004S6L Express Pressure Cooker User Manual

T920004S6L
60/100kpa
8.7/14.5 ib
Oure 100 YEAR of quality
Care & Use Instructions
PLEASE READ CAREFULLY
EXPRESS
6 LITRE STAINLESS STEEL
PRESSURE COOKER

Subject to registering Your Extended Guarantee online at www.towerhousewares.co.uk

USER SAFETY INFORMATION

For your safety, please read and understand all the instructions before using your pressure cooker. Keep these instructions for your future reference.

1. The pressure cooker must be used by a responsible adult. Use and store it out of reach of children.
2. Do not leave the pressure cooker unattended while it’s under pressure. You don’’t have to stand over it, but keep an eye on it.
3. Do not let children near the pressure cooker when in use. Close supervision is needed when the pressure cooker is used where there are children or pets around. Do not allow children to use the pressure cooker.
4. Do not place the pressure cooker in a heated oven.
5. Extreme caution must be used when moving the pressure cooker containing hot liquids or when it is at pressure. Do not touch hot surfaces. Use the handles or oven gloves when handling the pressure cooker.
6. Do not use the pressure cooker for a purpose other than its intended use. This pressure cooker is intended for domestic use only and is not designed for commercial use. The manufacturer accepts no liability if the appliance is used for commercial purposes or in a manner which does not comply with the instructions in this manual.
7. The pressure cooker heats and cooks food under pressure. Inappropriate use of the pressure cooker may result in a scalding injury. To avoid injury, ensure that the cooker is closed correctly and securely before applying heat. See details in the instructions.
8. When the food is at boiling temperature, and when the pressure is decreasing rapidly, steam and boiling liquid can escape from the pressure cooker. Take care of the ejected steam. Do not position the pressure cooker and the decompression window in close proximity to other people or yourself so as to prevent injury from escaping steam.
9. Never force open the pressure cooker until all the internal pressure has been completely and safely released. Strictly follow the instructions.
10. Never use your pressure cooker without adding a liquid that will give off steam when boiled i.e. water, wine, stock, beer, cider, etc, or letting it boil dry, as these will cause severe damage to the pressure cooker. Use at least 300m (1/2pt) of liquid. This will give you up to 15 minutes cooking. When cooking for more than 15 minutes, increase the amount of water by 150ml (1/4pt) for each additional 15 minute period or part period.
11. Do not fill the cooker beyond 2/3 of its capacity. When cooking foodstuffs which expand during cooking, such as rice or dehydrated vegetables, do not fill the cooker to more than 1/3 or half of its capacity depending on the foodstuffs. See min and max fill guide in the instructions.
12. Use the appropriate heat source(s) according to the instructions for use. Only use the pressure cooker on a heat source with a stable position.
13. After cooking meat with a skin (e.g. ox tongue) which may swell under the effect of pressure, do not prick the skin while the skin is swollen, you may be scaled by escaping water/steam.
14. When cooking any doughy food, gently shake the pressure cooker before opening the lid to avoid food being ejected when you open it. Don’t cook dumplings in the pressure cooker with the lid on. The dough will rise and may block the safety devices. Cook the food without dumplings for the recommended time, release the steam, remove the lid, then add the dumplings and cook them without the lid.
15. You may use boil-able plastic containers capable of withstanding 130°C (266°F) with the pressure cooker. Don’t fit them with lids, they may blow off as the contents expand.
16.  Tie down greaseproof or foil coverings or they may block the safety devices.
17. Before each use, check that the valves and sealing ring are not obstructed and in good condition. See the instructions for use.
18. Never use the pressure cooker in its pressurized mode for deep or shallow frying of food.
19. Do not tamper with any of the safety systems beyond the maintenance instructions specified in the instructions for use.
20. Only use authentic manufacturer’s spare parts in accordance with the relevant model. In particular, use a body and a lid from the same manufacturer indicated as being compatible.
21. If the pressure cooker functions abnormally i.e. it has been dropped or show signs of damage, stop using it.
22. KEEP THESE INSTRUCTIONS.

SPECIFICATIONS

11 Components, accessories and spare parts
This box contains:
Pressure Cooker with Fitted Sealing Ring, Steamer Basket with Handle, Steamer Stand/Trivet and Instruction Manual

Structure of your pressure cooker:

Spare parts (not included, available to order via Tower website/customer service)

1.2 Technical Information

Higher setting IT 100kPa/14.51b
Material:| 18/8 stainless steel body and lid
Featuring:| Ergonomic phenolic handles
Easy operate push lock and unlock button
Visual red pressure indicator rises when cooker is ready
MIN and MAX inner marking
Suitable Hob Types:| Ceramic / Electric / Gas / Halogen / Induction / Radiant / Sealed and solid plates
Factory information:| Zhejiang Sun true Cookware Co. Ltd.

1.3 Suitable hob types for cooking

The Tower Pressure Cooker can be used on all types of hob, including gas and electric, with a power rating of less than 2KW.
When using an electric hob, ensure that the hob has a diameter as close as possible to that of the cooker. NEVER use a hob that is too large for the cooker base. Also ensure the pressure cooker is only used on a heat source with a stable position.
When using a gas hob, always ensure that the flames DO NOT encroach upon the sides of the cooker but remain beneath it. DO NOT place or attempt to heat the pressure cooker in a heated oven.
Always thoroughly clean and dry the base of the pressure cooker before placing on the hob.
When using your pressure cooker on ceramic style hobs such as halogen, lift and place your pressure cooker rather than dragging it across the hob surface, to minimise damage to both your hob and pressure cooker.

USING YOUR PRESSURE COOKER – STEP BY STEP GUIDE

Healthier and tastier food; use less time and save energy

What foods?
A wide variety of meals, side dishes and deserts can be cooked using a pressure cooker.

• Beans, rice and pulses
• Joints of meat, poultry
• Pasta dishes
• Soups
• Steamed puddings
• Vegetables
• Stews and casseroles
• And many more

2.1 Benefits of using a pressure cooker
Creates healthier and tastier foods; uses less time and save energy.

Healthier:
Retains more nutrients, vitamins and minerals.
Vegetables retain their textures and flavour; meats stay tender, juicy and succulent.| Pressure cookers cook
food up to 70% faster than conventional cooking techniques, saving you time and energy bills.| Versatile:
Less washing up is required as only one cooking pot is used and
the pressure cooker lid eliminates splashes and boil overs.
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2.2 Before the first use
Before using your pressure cooker for the first time, it is recommended that all labels, packaging and accessories are removed. Retain the instruction manual. Clean the pressure cooker following the cleaning instructions in this manual.

The pressure cooker is packed in a closed position. To open the pressure cooker, push the blue safety lock and unlock button forward and turn anti- clockwise. Align the round marking O on the lid with the round marking O on the inside of the lower handle. Lift the lid off the cooker body.
Before washing the pressure cooker, take the accessories out of the cooker body, lift out the sealing ring/gasket from under the rim of the lid. Push the black pressure regulator down and turn it to have the B marking directed at the regulator removal marking, then lift the regulator out. Wash all with a non-abrasive, mild detergent solution and rinse and dry thoroughly.
Please ensure the sealing ring/gasket and the black regulator are re-fitted correctly. Before fitting the sealing ring/gasket, rub the sealing ring with a little vegetable oil, to lubricate it, then replace it under the lid flanges.
To fit the black pressure regulator correctly, please ensure the P marking on the regulator is directing at:
Lower pressure setting marking T (60kPa/8.7Ib) or Higher pressure setting marking I (100kPa/14.51b).

Remove New Product Smell & Pressure Testing
Before you start cooking any kind of food, it is recommended that below is carried out.
Fill the pressure cooker 2/3 full with water and add the juice of half a lemon and the lemon skin or a tablespoon of vinegar to the water to prevent discolouration of the pressure cooker.

To close the lid, rest the lid on the cooker body, align the round marking O on the lid with the round marking O on the inside of the lower handle, turn clockwise, once closed the upper handle should be directly above the lower handle and a ‘click’ sound indicates  the lid has been closed and locked correctly. The blue safety lock and unlock push button will return to the close position.
Adjust the marking on the black regulator to the higher pressure setting . Heat until the pressure cooker comes to pressure (around 10-15 minutes) and start releasing excess steam through the steam outlet of the black pressure regulator, which shows that  the pressure cooker is functioning normally. Turn off the hob and allow the pressure cooker to cool until all the internal pressure has been completely released and the red indicator valve has dropped, empty the heated water. Rinse and dry. Your pressure cooker is now ready to use.
If you haven’t added any lemon juice or vinegar, the base of the pressure cooker may remain a dark colour after being heated for the first time. This is normal and it can be reversed by repeating the above process.
safety checks before each use
a. Check that the black pressure regulator and steam release vent are free of blockages.
b. Turn the lid over and check that the pressure indicator valve moves freely.
c. Remove the sealing ring, and gently stretch it all directions, rub the sealing ring with a little vegetable oil, to lubricate it, then replace it under the lid flanges.
d. Turn the lid the right way up and refit it on to the cooker body.

2.3 Filling your pressure cooker and steam cooking preparation
Before filling your pressure cooker with your favourite ingredients, please read and follow the below minimum and maximum fill levels.

Minimum Fill Level

Note: Please ensure the above is strictly followed to avoid the risk of boiling dry.
Maximum Fill Level

or foam when cooked.
Do not exceed 1/2 of the volume| Dried vegetables, soup, stews, etc, which need room for the food to expand without blocking the steam pipe.
Do not exceed 1/3 of the volume| Rice, cereal, pearl barley, oatmeal or other cereals, pulses which expands quite a lot when cooked, will need extra room.
Do not cook these foods in the pressure cooker.| Foods such as macaroni, noodles and spaghetti etc, that produce large amount of foam during cooking are not suitable for pressure cooking, as they may block the steam pipe. We do not recommend these to be cooked using a pressure cooker.
Food with skins – Always pierce the skins before cooking.

Note: The above is only a general guide. Please check your recipes for any exceptions to these rules.
Steam cooking
The steamer basket should be placed on top of the steamer stand in the pressure cooker to allow the steam to circulate freely in and around the food. At least 750ml or 1% pints of water should be used for steam cooking. The water level must not exceed the level of the steamer stand otherwise the food will be immersed in the water instead of cooking in steam.
Some heatproof containers may be used in the pressure cooker ie. metal, enamel, glass, earthenware or boilable plastic. Do not use any containers that are cracked. Containers should easily fit into the cooker and must not come to within 2.5cm (I”) of the top of the cooker body.
Caution: Always use oven gloves when handling any hot containers.
Pre-steaming
Some recipes, such as Christmas pudding, require pre-steaming before being brought to cooking temperature. Pre-steaming can be carried out in a closed pressure cooker, over a medium heat with the pressure regulator left off.
Make sure there is enough water in the pressure cooker to cover the pre- steaming and the normal cooking time. Once steaming begins, the heat should be turned down as low as possible in order to reduce the amount of steam that escapes and the amount of water that is consumed. Once pre-steaming is complete, check that there is still sufficient water remaining to complete the cooking stage. If in doubt, remove the lid and check the water level before moving from pre-steaming to pressure cooking. The lid should be locked into position, the pressure regulator fitted and the heat turned up to bring the pressure cooker up to cooking pressure.

2.4 Selecting the cooking pressure
This pressure cooker has one black pressure regulator with 4 positions

delicate foods such as fish and vegetables
| High pressure settingl00kPa or 14.51b For most foods include meat and poetry

25 Start to cook
Turn the hob to the highest setting in order to get the pressure cooker to the required cooking pressure as quickly as possible. When using a gas hob, ensure the flame is under the pressure cooker and does not encroach upon the sides.
Note: Some steam will escape from the red pressure indicator valve after the pressure cooker has been heating. This is normal and will cease once the red pressure indicator valve has risen. It’s now not possible to open the lid until the pressure has been safely released at the end of cooking.
The time for the pressure cooker to reach the required cooking pressure varies depending on the amount of food being cooked and the temperature of the food when the cooking commences.
Once the required cooking pressure has been reached:
a. The red pressure indicating valve will rise.
b. Excess steam will escape intermittently from the steam outlet of the black pressure regulator, emitting a hissing sound as it does so.
At this point the heat should be turned down to the lowest possible setting which maintains pressure and you can start timing the cooking process.
If the heat is too high, there will be a constant loud hissing sound. If the heat is too low, there is little or no noise. You may need to adjust the heat level during cooking to maintain constant pressure. If the pressure indicator valve drops down during cooking, increase the heat slightly and extend the cooking time.

Cooking time:
The cooking time begins directly as the heat is turned down, once the red pressure indicator valve rises and the pressure cooker begins to hiss to release excess steam. Once the cooking time has finished, the hob should be turned off and the pressure cooker allowed to cool.

Caution:
a. Do not leave the pressure cooker unattended during cooking.
b. Do not touch the metal surfaces of the pressure cooker during cooking as they will be very hot. Always use oven gloves and hold the pressure cooker by both handles, keeping the pressure cooker level.
c. Keep the pressure cooker away from children and pets.
d. Never remove the pressure regulator until all the pressure has been released.
2.6 At the end of cooking – Steam release
When the cooking time indicated in the recipe has finished, turn off the heat and release the steam either quickly/rapidly or slowly/naturally as indicated in the recipe or according to the type of food cooked.
Quickly/Rapidly:
For stews, vegetables and fish dishes. Press and turn the regulator and align the marking with the steam release position to allow steam to be released quickly. Take great care as hot steam is released through the steam outlet of the regulator. Make sure there is nothing in the way of where the steam will travel to. If sauce or food start ejecting from the steam outlet other than steam, the food might not be suitable for quick release, return the regulator back to the cooking position and allow the pressure to be reduced naturally. Take great care to protect yourself, especially your hands and face, wear oven gloves and other protections before approaching the pressure cooker.
Slowly/Naturally:
For recipes containing rice or pasta, egg custards, puddings, dried vegetables, pulses and stocks. This is the natural cooling, preferred method. Using oven gloves and gripping the handles, carefully move the pressure cooker on to a level, heat-resistant surface and leave it to stand until the pressure has completely reduced and the red pressure indicator valve has lowered. This process may take up to 15 minutes (depending on the amount of food being cooked, it may vary slightly) to cool at room temperature. DO NOT force open the pressure cooker before the pressure has been completely released. If unsure, leave the pressure cooker to cool abet longer.

For your safety please ensure you opening the pressure cooker lid follow ALL the steps below before
a. Do not force the pressure cooker open when there is still pressure inside.
b. Wait until the steam inside the pressure cooker has been completely released;
c. Check that the red pressure indicator valve has dropped down;
d. Remove the black pressure regulator.
Caution: The pressure cooker will require a gentle shake to disperse any air bubbles or residual pressure prior to opening the lid after cooking certain foods, such as rice or soup.
Always wait for the pressure to completely reduce before shaking.
27 Opening the pressure cooker

To open the pressure cooker, push the blue safety lock and unlock button forward and turn anti-clockwise. Align the round marking O on the lid with the round marking O on the inside of the lower handle. Lift the lid off the cooker body.
Note: Remove food from the pressure cooker as soon as possible after cooking. Do not leave food in the cooker for a long period of time as this may discolour the interior.

BASIC RULES OF PRESSURE COOKING

Strictly follow the minimum and maximum fill levels in this manual. Check in recipes for any exceptions to this rule such as Christmas puddings, pulses and steamed puddings, as extra liquid is required.
Always use a liquid that will give off steam when boiled i.e. water, wine, stock, beer, cider, etc. All pressure cooking requires liquid. Never just use oil or melted fat only.
Pressure cooking times vary accordingly to the thickness and size of the food and not the weight. For example, half a kilo of potatoes cut into quarters takes 7 minutes to cook. Half a kilo of potatoes cut in half takes 10 minutes.
Never cook dumplings with the lid securely closed as they could rise and block the safety devices. Cook the stew and at the end of the cooking time, release the steam and add the dumplings to the pressure cooker.
Cook gently for about 1015 minutes with the lid on, but not locked and without the pressure regulator fitted.
Cooking containers and coverings must be able to withstand temperatures of 130°C (266°F). Do not use plastic lids as they prevent steam from being in contact with the mixture. Coverings on containers Le. foil, must be securely tied otherwise they could block the safety devices.
The cooker body can be used without the lid for pre-frying foods i.e. to brown and seal meat. Always remove the cooker from the heat source and allow to cool slightly before adding the liquid, otherwise the liquid could evaporate and leave an insufficient amount
for pressure cooking.
When pressure cooking times are short, such as for vegetables and fruit, accurate timing is essential to avoid overcooking.
If adapting a conventional recipe for pressure cooking, a general guide is to calculate one-third of the conventional cooking time. For example, if the usual cooking time is one and a half hours, the pressure cooking time is half an hour.
Calculate the amount of liquid required according to the pressure cooking time and type of food.
The cooking times in pressure cooker recipe books may have tested with cookers at a different pressure to our models. Adjust the cooking time up or down accordingly.

CLEANING, MAINTENANCE AND STORAGE

After every use, the pressure cooker should be carefully cleaned and thoroughly dried before putting away. The pressure cooker is not suitable for storing food when not in use. Salted and acidic food will mark the interior. Only the cooker body is dishwasher safe.
Do not put any other parts of the pressure cooker in a dishwasher. We recommend this pressure cooker to be hand washed by using a mild detergent and warm water. Dry immediately and thoroughly.
To avoid damaging the exterior of the pressure cooker, do not use implements or cleaning materials made from metals, hard materials or abrasives.
To remove stubborn food residuals on the inner walls of the pressure cooker, use a suitable cleaning solution mixed with warm water and leave to soak until softened and ready to be cleaned. On occasions, a fine steel wool can be used on the inner walls only to remove any hard food residuals. After cleaning add fresh juice of half a lemon to go over the surface and rise thoroughly to gain pristine finish.
Do not leave the exterior of the pressure cooker to soak in water as this will damage the exterior finish.
To clean the lid, remove and wash the sealing ring and regulator. Rinse the lid under running water. Do not immerse the lid in ‘water.
Make sure the steam release vent is clear.  I it’s blocked, remove the regulator and turn the lid upside down and use a wooden skewer to gently clear the blockage and rinse under a tap.
Discolouration
If the inside of the pressure cooker body becomes discolored due to hard or chalky water, or cooking ingredients i.e. salt and oil, after normal cleaning, any white spots or discolouration on the inner walls and base of the pressure cooker can be removed by wiping the surface with fresh lemon juice, then rinse and dry immediately and thoroughly. If it does not solve the problem, try to fill the pressure cooker with 2/3 full of water (add a tablespoon of lemon juice or vinegar added to the water) and heat for 15 minutes, allow it to cool and empty the heated water safely. Rinse and dry.
Alternatively, use a mild kitchen stainless steel polisher to polish away any markings, then rinse and dry immediately and thoroughly.

Maintenance
After each use, check whether the following parts need maintenance. Do not attempt to dismantle any other parts of the pressure cooker other than those mentioned.
Available replacements parts are listed in the product specification section.
The body and lid
Check before each use if the body and the lid are in good condition. If they show any signs of fatigue or damage, stop using the pressure cooker. Do not immerse the lid in water.
Rinse the lid under running warm water.
The sealing ring/gasket
We recommend that the sealing ring be replaced every one or two years, depending upon the amount of use.
Do not use substitute sealing ring otherwise your guarantee will be invalidated. You can order your replacement sealing ring for this model from the Tower website or by calling our customer helpline
Wash the sealing ring after each use in warm water and detergent to remove any debris from both the seal and the groove in which it sits. The sealing ring lifts out and is put back by easing in place under the rim of the lid.
Note: If the pressure cooker is not used for along period of time, the sealing ring may need replacing as it can harden and then will not form an air-tight seal. Replace the seal immediately
The pressure regulator

The pressure regulator must be cleaned after each use. After lifting the pressure regulator off the lid, clean and rinse the pressure regulator under running water.
If a deep clean is required, gently pull out the blue silicone part by releasing it from the 2 small side locks of the black cap. And reassemble as the image shows on the left.
Check the bottom blue silicone part is locked back in and press the bottom of the regulator to check if the spring is working fine.

Red pressure indicator valve
Turn the lid over, and check that the red pressure indicator valve moves freely. If the valve requires cleaning, remove the valve by using a spanner and turn anti-clockwise.
Clean the valve and refit it correctly and securely.
Storage
Please make sure all parts are thoroughly dried before storage. After initial use, to avoid damage to the sealing ring, do not store your pressure cooker with the cover fitted in place; instead, place the cover upside down, with the seal uppermost and store the pressure cooker in a cool, dry place away from direct sunlight.

TROUBLESHOOTING

If your pressure cooker is not performing as it should, turn off the heat source immediately, taking special care to protect your hands and yourself.
Do not move the pressure cooker. Leave it to cool naturally and wait until all the pressure has been released completely, then open the lid safely and examine and take appropriate actions.
The table below details some common problems and how to solve them.

correctly and securely.
The lid can not be opened.| There is still pressure inside the pressure cooker.| Release the pressure correctly and completely. DO NOT force open the lid.
Due to high pressure or high heat, the sealing ring might have melted.| The lid can then only be removed by a qualified technician. (This is not covered by the warranty).
The pressure cooker does not come to pressure. The red pressure indicator valve is not rising.| The heat is too low.| Increase the heat.
No liquid.| Add liquid.
The pressure regulator is incorrectly positioned.| Reposition the regulator and close the lid correctly.
The pressure cooker lid is closed incorrectly.| Check the lid and close it correctly.
The steam release vent is blocked.| Check and clean the vent.
The sealing ring needs changing.| Replace the sealing ring.
Steam escapes from under the lid cover.| The lid is closed incorrectly.| Check if the lid is fitted correctly in place.
The sealing ring is not fitted correctly.| Clean the sealing ring and refit.
The sealing ring is dirty.| Clean the sealing ring, the rim of the cooker body and the rim of the cover.
The sealing ring is old or damaged.| Replace the sealing ring.
The lid is damaged or dented or faulty.| Dispose the product if it has reached its end of life or refer to the warranty.
Steam and liquid leaks from the red pressure indicator valve
| The safety function of the pressure cooker has operated. The steam outlet of the regulator may be blocked.| Turn off the heat and allow the pressure cooker to cool and pressure to reduce. Take the regulator out and clear and clean the steam outlet.
The red pressure indicator valve has become faulty.| Turn off the heat and allow the pressure cooker to cool and pressure to reduce. Take the regulator out and clear and clean the steam outlet.
The sealing ring/ gasket is suddenly forced out from the decompression window and steam starts emitting from the cooker.| The safety function of the sealing ring/ gasket is working and other parts of the pressure cooker may need to be checked| Replace the sealing ring.
Sealing ring/gasket may be old or damaged
Problem| Cause| Solution
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| The red pressure indicator valve has become faulty.| Change the red pressure indicator valve.
Steam and liquid suddenly escape from the pressure regulator or under the lid cover.| The safety function of the pressure cooker has operated or the pressure regulator is blocked.| Turn off the heat and allow the pressure cooker to cool and the pressure to reduce. Open and check the lid, clean the pressure regulator.
The safety function of the pressure cooker has operated.| The sealing ring has been activated and has started decompressing the excess pressure. Check if the steam release vent under the regulator is blocked.
The pressure cooker was heated without any liquid by error.| Misuse of the product.| Have the product checked over by a qualified technician to determine if it’s safe to continue using the product as it may be damaged. This is not covered by the warranty. Otherwise, dispose of the product as it has reached its end of life.
The food is not cooked.| Heat was too low causing loss of pressure.| Adjust the heat to maintain a constant pressure and extend the cooking time.
Loss of pressure.| The sealing ring needs refitting, cleaning or changing.
Required cooking time was not achieved.| Check your recipes for the correct cooking time.
The food is burnt.| Incorrect cooking time.| Clean the burnt food and check the pressure cooker for any signs of damage. Check and follow the correct cooking time.
Heat was too high.| Liquid has been evaporated too fast and the food was left with insufficient liquid. Higher heat doesn’t mean the food will be cooked faster, it only wastes energy. Reduce the heat to maintain constant pressure.
Not enough liquid.| Check the instructions for guidance.

Note: If you continue having issues with your pressure cooker or would like some advice of how to use the product, please contact a member of our customer service team. They would be happy to help you. The details of the customer service team can be found at the back of this manual.
Disposal of the product
Please visit www.recycle-more.co.uk or www.recyclenow.co.uk for access to information about the recycling of non-electrical items.
Please arrange to take this appliance to your local Civic Amenity site for recycling, once it has reached the end of its life.

COOKING TIMES AND SAMPLE RECIPES

The cooking time begins directly as the heat is turned down, once the pressure indicator valve rises and the pressure cooker begins to hiss to release excess steam. Once the cooking time has finished, the hob should be turned off and the pressure cooker allowed to cool.
Cooking times are determined by the size of the pieces of food. It’s best to cut different foods to a uniform size if they are going to be cooked together. If necessary, cooking may be interrupted, pressure released, and foods with shorter cooking times added later.
Use these cooking times purely as a guide. Check food is cooked through before serving. If in doubt, increase the cooking time.
Cook meat, poultry, and any derivatives (mince, etc.) until the juices run clear. Cook fish until the flesh is opaque throughout.
When cooking pre-packed foods, follow any guidelines on the package o label.

The cooking times given in the following charts are a guide and you may wish to cook for little longer or for slightly less time to suit your personal taste. However, always make sure food is thoroughly cooked before serving. Use the steamer basket without stand/trivet unless otherwise stated.
Steam release refers to the method for steam release:

preference.
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Type| Size| Water| Cooking Time| Steam Release
Carrots| 2.5cmflinch chunks| 300m1 / 1/2 pint| 6mins| R
Green beans| Whole| 300m1 / 1/2 pint| 3mins| R
Leeks| 2.5cm /1 inch slices| 300m1 / 1/2 pint| 2 1/2 – 3mins| R
Potatoes, new| Small 25g/loz| 300m1 / 1/2 pint| 5 – 6mins| R
Potatoes, old| 2.5cm /1 inch| 300m1 / 1/2 pint| Shins| R
Fish Cooking times will| depend on the thickness Liquid| of fish.| Steam
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Type| Size| Loui| Cooking Time| Release
White – e.g. cod, haddock, halibut| Up to 4 steaks| 300m1 / 1/2 pint| 5 – 6mins| R
White – e.g. cod, haddock, plaice| Up to 4 fillets| 300m1 / 1/2 pint| 4mins| R
Oily – e.g. salmon, trout| Up to 4 steaks| 300m1 / 1/2 pint| 5 – 6mins| R
Oily – e.g. herring, mackerel| Up to 4 fillets| 300m1 / 4 /2 pint| 4 – Shins| R
Skate wings| Medium| 300m10/2 pint| 4 – 5mins| R
Fruit| Size| water| Cooking Time| Steam Release
---|---|---|---|---
Apple| Layer slices with sugar in a dish. Cover with tied greaseproof paper| 300m1 / 1/2 pint + steamer stand| 6 – 7mins| R
Damson| Prick and layer as apples. Add a little water.| 300m1 / 1/2 pint + steamer stand| 3 -4mins| R
Peaches| Firm, ripe. Halved| 300m1 / pint syrup| 2 – 2 1/2mins| R
Rhubarb| 2.5cm /lunch chunks; layer as for apples| 300m1 / 1/2 pint + steamer stand| 5mins| R
Dried Fruit| Soak dried fruits in boiling water for 10 minutes first, and use as part of cooking water. Add a little sugar when cooking, if wished
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Type| Quantity| water| Cooking Time| Steam Release
Apple rings| 225g / 8oz| 450m1 / 3/4 pint| 3mins| N
Apricots| 225g / 8oz| 450m1 / 3/4 pint| 4mins| N
Figs| 225g / 8oz| 450m1 / 3/4 pint| 5 – 6mins| N
Pears| 225g / 8oz| 450m1/ 3/4 pint| 4 -5mins| N
Prunes| 225g / 8oz| 450m1 / 3/4 pint| 4 – 5mins| N
Rice, grains and Pulses| Beans and chick peas should be soaked for 1 hour in boiling water before cooking as below. Cook in fresh water.
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Type| Quantity| Water| Cooking Time| Steam Release
Rice white, long grain| 2259/ 80z| 500ml/17floz| 3-3Y%mins| N
Brown, long grain| 225g/80z| 650ml / 23fl oz| 15mins| N
Butter beans| 175g / 60z| 450ml / % pint| 15mins| N
Chick peas| 1759 / 60z| 450ml / % pint| 20mins| N
Red kidney beans| 2259/ 80z| 600mi /1 pint| 10mins| N
Meat and poultry| Liquid quantities are minimum quantities for the pressure cooker. You may wish to add more, especially with larger quantities of meat or poultry, and depending on the finished dish. Meat and poultry are best browned before cooking.
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Type| Quantity| Water| Cooking Time| Steam Release**
Braising 25cm /lunch pieces| Upt0700g /1341b| 300ml /1/2 pint  minimum| 20mins| R
Minced| Upto700g/1%ib| 300MI/1/2pint minimum| 8mins| R
Topside pot roast| 9009 /2Ib| 450ml/3/4epint minimum| g0 ne| N

Salmon and Vegetables

Cooking Instructions

1. Place the water in the pressure cooker. Add the bay leaf, cinnamon stick and lemon slices. Place the steamer stand in the base of the cooker.
2. Very lightly oil the steamer basket and place the salmon fillets, skin side down in the basket. Place the broccoli florets around the salmon.
3. Place the basket on top of the stand in the pressure cooker. Cover and lock the lid.
4. Set the pressure regulator to the cooking position. Bring to pressure and cook for & minutes. Release the steam rapidly by turning the pressure regulator to the steam release position.
5. Push the safety lock button forward and unlock the cooker cover. Remove the basket on to plate and drain the carrots and potatoes.
6. Serve the salmon fillets on warmed plates with the carrots, broccoli and potatoes. Sprinkle with chopped parsley and serve.

Ingredients
450ml / 3/4 pint water 1bay leaf
1 cinnamon stick, broken in half 2sslices of lemon
200g / 70z baby Chante nay carrots
8 baby new potatoes approx. 25g / 1oz each 2x150g / 60z salmon fillets
150g / 60z broccoli, cut into 4 or 5 florets
15ml /Tbsp chopped fresh parsley

Food Allergies
Important Note: Some of these recipes may contain nuts and/or other allergens. Please be careful when making any of our sample recipes that you are NOT allergic to any of the ingredients. For more information on allergies, please visit the Food Standards Agency’s website at: www.food.gov.uk
More pressure cooker recipes and recipe books can be found online and in local book stores and retailers.
Easy Beef Casserole
Cooking Instructions

1. Heat the oil in the open pressure cooker, add the onion slices and fry for 3to 4 minutes. Add the bacon and fry until golden. Add the garlic for the last minute.
2. Meanwhile place the flour in a bowl and season with salt and pepper. Add the diced steak and toss to coat. Remove the bacon and onions from the pressure cooker with a slotted spoon and set aside. Add the steak and fry to seal and brown.
3. Stir in the wine and bring to the boil.  Stir well to remove any sediment from the base of the cooker. Add the stock and bring to the boil, stirring. Return the onions and bacon to the pressure cooker.
4. Cover and lock the lid. Set the pressure regulator to the cooking position. Bring to pressure, reduce the heat and cook for 20 minutes. Release the steam rapidly by turning the pressure regulator to the steam release position.
5. Push the safety lock button and unlock the cover. Remove the lid carefully and stir in the button mushrooms, mustard and tomato puree. Cover, but leave on the steam release position. Cook over a gentle heat for 5 minutes.
6. Transfer to a warmed serving dish, sprinkle with chopped parsley and serve with creamed potatoes and a green salad or vegetables, as wished.

Variations
If wished you can replace the wine with beef stock. Add 225g / 8oz carrots cut into 2.5cm hunch chunks at the end of step 3, and omit the mushrooms.
Ingredients
30ml / 2tbsp sunflower oil 2onions, sliced
75g / 30z streaky bacon rashers, coarsely chopped 1garlic clove, crushed
15ml /tbsp plain flour
500g/1lb lean diced braising steak
150ml / 1/4 pint red wine
350ml /12fl 0z hot beef stock
125g / 40z button mushrooms
15ml / tbsp Dijon mustard
15ml / 1tbsp tomato puree
Saltant ground black pepper
Chopped fresh flat leaf parsley, to garnish

WARRANTY INFORMATION

We hope that you will enjoy your Tower pressure cooker for many years.
As a thank you for purchasing one of our Fantastic products, we are offering you 10 years peace of mind.
To receive your 10 year guarantee, simply register your product online by visiting www.towerhousewares.co.uk

This product is guaranteed for 2 months from the date of original purchase.
The main body and lid are guaranteed for the extended free warranty subject to registration.
The spares and accessories are guaranteed for 1year with proof of purchase.
If any defect arises due to faulty materials of workmanship, the faulty products must be returned to the place of purchase.
Refund or replacement is at the discretion of the retailer.
Extended warranty only valid with proof of purchase. Proof of purchase and the registration certificate must be kept for the entirety of the guarantee.
The Following Conditions Apply:

• The product must be returned to the retailer with proof of purchase.
• The product must be installed and used in accordance with the instructions contained in this instruction guide.
• It must be used only for domestic purposes.
• It does not cover wear and tear, damage, misuse or consumable parts.
• Tower has limited liability for incidental or consequential loss or damage.

This guarantee is valid in the UK and Eire Only.
The standard one year guarantee is only extended to the maximum available for each particular product upon registration of the product within 28 days of purchase. If you do not register the product with us within the 28 day period, your product is guaranteed for 1 year only.
To validate your extended warranty, please visit www.towerhousewares.co.uk and register with us online.
Please note that length of extended warranty offered is dependent on product type and that each qualifying product needs to be registered individually in order to extend its warranty past the standard 1 year.

YOUR RECEIPT

Affix your store receipt to this page for safe keeping.
AFFIX RECEIPT HERE
Should you have a problem with your product, or need any help, please contact our Service Department on +44 (0) 333 220 6066

THANK YOU
We hope you enjoy your product for many years. As a thank you for purchasing one of our fantastic products, we are offering you an extra 9 years peace of mind.
To receive your extra 9 years guarantee, register your product online by visiting: www.towerhousewares.co.uk
Should you have a problem with your product, or need any spare parts, please contact our Service Department on: +44 (0)333 220 6066
Your warranty becomes void should you decide to use non Tower spare parts. Spare parts can also be purchased from www.towerhousewares.co.uk

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