Tefal 1520008712 Pressure Cooker User Manual

: July 30, 2024
: Tefal

Tefal 1520008712 Pressure Cooker

Product Information

Specifications

Brand: TEFAL
Model: Pressure Cooker
Year: April 2019
Country of Origin: France

Product Usage Instructions

Important Safety Information

Improper use may result in damage. Ensure compliance with safety standards and regulations:

Pressure Equipment Directive (PED)
Materials in contact with foodstuffs
Environment

Pre-Use Checks

Ensure the steam release outlet is unblocked (Fig. 16).
Verify that the safety valve ball is mobile (Fig 13).
Check the lid gasket positioning under the grooves on the lid (Fig. 11).
Confirm that the pan handles are properly closed.

Cooking Instructions

Keep the pressure cooker out of reach of children during use.
Check the valve murmuring during cooking.
If insufficient steam is released, release pressure, ensure enough liquid, and unblock the steam release outlet.
If steam is still insufficient, slightly increase heat.

Avoid Cooking

Foods that might block safety components such as cranberries, pearl barley, etc.
Milk-based pudding recipes in the pressure cooker.
Coarse salt or frying under pressure using oil.

General Tips

Avoid using the pressure cooker for purposes other than intended.
Avoid putting the pressure cooker in a hot oven.
Securely attach aluminum foil to containers inside the cooker.
Avoid using plastic film in the pressure cooker.
Boil alcohol vapors for 2 minutes before covering with the lid.

Overview

Installation

IMPORTANT INFORMATION

Before using your pressure cooker, please take the time to read all the instructions and always refer to the «User guide». Improper use may result in damage.
For your safety, this appliance complies with the applicable standards and regulations:

Pressure Equipment Directive (PED)
Materials in contact with foodstuffs
Environment

COMPULSORY CHECKS BEFORE EACH USE

| CHECK

that the steam release outlet is unblocked – Fig. 16. that the safety valve ball is mobile – Fig 13.

that the lid gasket is properly positioned beneath each of the grooves on the lid – Fig. 11.

that the pan handles are properly closed.

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| Never use your pressure cooker without liquid – this
| will seriously damage it. Make sure that there is always
| enough liquid in the device when cooking.
| Minimum 250ml.
| Maximum 2/3 of the height of the pan, MAX 2 marker
ALWAYS COMPLY WITH THE FOLLOWING QUANTITIES| – Fig 7.

When pressure cooking, the food in the steam basket should not be in contact with the water.

Maximum 1/3 (MAX 1) – Fig. 6. for foodstuffs that expand and/or foam during cooking, such as rice, pulses, dried vegetables, stewed fruit, pumpkin, courgettes, carrots,

| potatoes, fish fillets etc. do not fill your pressure cooker
| more than 1/3 full (MAX 1 marker – Fig 6. ).
| Foodstuffs put in the steam basket must not exceed the
| MAX 2 level of the pan **– Fig. 5***.

COMPULSORY CHECKS BEFORE EACH USE

| While the pressure cooker is in use, it must be kept out of the reach of children.

This device cooks using pressure. Improper use may result

in scalding injuries. Make sure that the pressure cooker is properly closed before use. (See section «Closing»).

During cooking, check that the valve is still murmuring. If there is not enough steam being released, release the pressure in the cooker and check that there is enough liquid and that the steam release outlet is not blocked. After these checks, if there is still not enough steam, slightly increase the heat.

Do not cook foodstuffs that might block the safety components:

– cranberries

– pearl barley

– rolled oats

– split peas

– noodles, macaroni, spaghetti

– rhubarb

– blackcurrants, redcurrants or whitecurrants vNeer use your pressure cooker to cook milk-based pudding recipes (such as rice pudding, semolina pudding…).

Never use coarse salt in your pressure cooker. Only use fine salt at the end of cooking. This will prevent «pitting», which may degrade the bottom of your pressure cooker. Never use your pressure cooker to fry under pressure using oil. Do not leave your pressure cooker unattended while heating oil or fats. Continuing to heat oil which has started to smoke degrades it and could raise its temperature enough for flames to appear. Do not use your pressure cooker for any other purpose than the one it is meant for.

Do not put your pressure cooker in a hot oven.

Never use a piece of aluminium foil unsecured on a container placed in your pressure cooker. Always secure the foil with string onto the container.

Never put plastic film into your pressure cooker vAalpcouor lis flammable. Bring to a boil for 2 minutes

before putting the lid on. Check your appliance on a regular basis if you are making alcohol-based recipes. uOsnelythe pressure cooker with the compatible heat source(s) listed in the user guide.

---|---
| Gradually turn the operating valve (A) align with the symbol – Fig. 10. If, when releasing steam, you notice an abnormal release of pressure, return the operating valve (A) to the cooking position or , then carry out fast pressure release in a sink filled with cold water.

If the pressure indicator (E) does not descend, place your pressure cooker in cold water.

Never interfere with the pressure indicator.

After cooking meats with a skin surface (e.g. ox tongue etc.), where there’s a risk of swelling under pressure, don’t pierce the meat when swollen to avoid being scalded. Pierce the meat before cooking.

For foodstuffs that expand and/or foam during cooking, such as rice, pulses, dried vegetables, stewed fruit, pumpkin, courgette, carrots, potatoes, fish fillets etc. Let your pressure cooker cool down for a few minutes, then cool in a sink filled with cold water. Methodically and lightly shake the pressure cooker each time before opening, after verifying that the pressure indicator has fully dropped down, to prevent bubbles of steam overflowing and burning you. This operation is particularly important when steam is released quickly or after cooling down in cold water. aAylsw be very careful when moving your pressure cooker under pressure. Do not touch hot surfaces. Use the handles and knobs. Use oven mitts if necessary.

For foodstuffs, we recommend fast pressure release in cold water (see section «End of cooking»).

Always be very careful when moving your pressure
cooker under pressure. Do not touch hot surfaces. Use
the handles and knobs. Use oven mitts if necessary.

Make sure that the vent is in the pressure release position before opening the pressure cooker. The pressure indicator (E) must be down before opening.

Never use force to open your pressure cooker. Make sure that: the internal pressure has been released. The pressure indicator (E) must have dropped down. (See

«Safety» section).

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MAINTENANCE

| If you notice that a part of your pressure cooker is broken or cracked, do not attempt to open it under any circumstances if it is closed; wait for it to cool down completely before moving it. Do not use it again and take it to a TEFAL Approved Service Centre for repair. Do not tamper with the safety systems other than when following the cleaning and maintenance instructions. Only use the correct TEFAL original parts for your model. In particular, use a TEFAL pan and lid.

Do not use your pressure cooker for storing acidic or salty foods before or after cooking as it may damage your pan.

Clean and rinse your pressure cooker immediately after each use.

Never put the operating valve (A) , the gasket **(H)*** or the lid in the dishwasher.

Never use bleach or products containing chlorine, as these will impair the quality of the stainless steel.

Do not leave the lid soaking in water.

Change the gasket every year or immediately if a split appears.

Make sure that you get your pressure cooker checked in a TEFAL Approved Service Centre after 10 years of use. To store your pressure cooker: Place the lid upside down on the pan in order to prevent the premature wear of the lid gasket.

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KEEP THESE INSTRUCTIONS

Descriptive diagram

A. Operating valve
B. Operating valve pipe
C. Long lid handle
D. Safety valve
E. Pressure indicator
F. Opening button
G. Operating valve position marker
H. Lid gasket (depending on model)
I. St eam basket (depending on model)
J. T rivet (depending on model)
K. Long pan handle
L. Pan
M. Short pan handle

Compulsory checks before each use

Checking the operating valve

Check that the operating valve pipe (B) of the operating valve (A) is not obstructed. Clean if necessary using a toothpick (see section «Using the operating valve»).

Checking the safety valve

Check that the bearing of the safety valve can move (use a small toothpick) (see section ‘To clean the safety valve’).

USE

Opening

Hold the long pan handle (K) in one hand, take the lid handle (C) with the other hand and pull back the opening button with your thumb (F) – Fig 1
Then, without releasing the button, turn the lid to the right until it opens, then lift the lid – Fig 2

Closing

Place the lid level on the pan by aligning the triangles on the lid and the pan handle (K) – Fig. 3
Turn the lid to the left until you hear it click shut – Fig. 4

If you can’t close it, check that the opening button (F) is all the way back, if not, use your thumb to pull it all the way back.
When the pressure cooker is closed and not in operation, it is normal for the lid to move slightly relative to the pan. This effect disappears when the product is pressurized.

Before first use

Fill the pan 2/3 with water (Maximum fill mark 2).
Close your pressure cooker.
Move the operating valve (A) to . Position the symbol opposite ****the positioning marker (G).
Place your pressure cooker on a heat source, then set to maximum power. When steam begins to exit the valve, turn down the heat source and set a timer for 15 min.
After 15 min., turn off your heat source. Place your pressure cooker in a sink filled with cold water.
When the pressure indicator (E) descends, your pressure cooker is no longer under pressure. Gradually turn the operating valve (A), adjusting the speed that the pressure is released by how far you open the valve, until in the position.
When the pressure indicator (E) drops down open your pressure cooker.
Rinse your pressure cooker with water and dry it.

Note: the appearance of stains on the bottom of the inside of the pan does nothing to impair the quality of the metal. They are simply limescale deposits. To remove them, use a sponge pad with a little diluted white vinegar.

Minimum fill level
Always use a minimum quantity of liquid equal to 250ml.

For steam cooking
- The fill level must be at least equal to 750 ml.
- Clip the trivet (J) onto the basket (I).

Maximum fill level

Never fill your pressure cooker past 2/3 full – Fig. 7

```
*  **For certain foodstuffs  
```
** For foodstuffs that expand and/or foam during cooking, such as rice, pulses, dried vegetables, stewed fruit, pumpkin, courgette, carrots, potatoes, fish fillets etc, do not fill your pressure cooker more than 1/3 full (maximum fill mark 1) – Fig. 6. Let your pressure cooker cool down for a few minutes, then cool in a sink filled with cold water. Methodically and lightly shake the pressure cooker each time before opening, after checking that the pressure indicator is fully descended, to prevent bubbles of steam overflowing and burning you. This operation is particularly important when steam is released quickly or after cooling down in cold water.

Using the steam basket

Pour 750 ml of water into the bottom of the pan (L).
Clip the trivet (J) onto the basket (I), then place in the bottom of the pan.
While steam cooking, the food in the steam basket should not be in contact with the water – Fig. 5.
The food in the steam basket must not exceed the MAX 2 level.

Using the operating valve (A)

To fit the operating valve (A):
Caution: This must only be carried out when the pressure cooker is cold and not in use.
- Place the operating valve (A) in position, aligning the symbol 0 on the valve with the positioning marker (G).
- Press down on the valve then turn it to the symbol or .
To cook vegetables, and delicate foodstuffs and preserve vitamins
- Position the valve symbol (A) align with positioning marker (G).
- Pressure operates at 50kPa (7 psi/7 lbs pressure)
For cooking meat and frozen foods
- Position the valve symbol (A) align with positioning marker (G).
- Pressure operates at 80kPa (12 psi/12 lbs pressure)
To release the steam
- Position the valve symbol (A) align with positioning marker (G).
To remove the operating valve
Caution: Leave the appliance to cool completely before removing the valve (A).
- Press down on the valve and turn the valve to align position 0 with the positioning marker (G) – Fig 8 Remove the valve.
To fit the operating valve
- Position the operating valve by aligning the 0 with the positioning marker (G).
- Press down on the valve and turn to the desired position.

Before cooking

Before each use, remove valve (A) (see section «Using the operating valve (A)») and visually check that the operating valve pipe (B) is not obstructed. If needed, clean it with a toothpick – Fig. 9
Check that the safety ball valve is mobile (see section ‘To clean the safety valve) – Fig. 13.
Add the ingredients and liquid. Close the lid and check that it is properly closed. Put the operating valve on (A) and select position or .
Place your pressure cooker on a heat source, then set to full power.

During cooking

When the operating valve (A) is continuously emitting steam and making a steady sound (PSCHHHT), cooking has started, so lower the heat source so it continues to whisper steadily.
Count the cooking time indicated in your recipe.
As soon as the cooking time is finished, switch off the heat source.

The pressure indicator (E) prevents pressure from rising in the pressure cooker if the lid is not properly closed. It is normal for steam to escape around the pressure indicator (E) when pressure begins operating.

End of cooking

To release the steam
When the heat source has been turned off, you have two options:
Slow pressure release:
This is used for stews, vegetables, meat joints, and fish dishes.
Gradually turn the operating valve (A), adjusting the speed that the pressure is released by how far you open the valve, until it aligns opposite the marker with the symbol . When the pressure indicator (E) drops down, your pressure cooker is no longer under pressure.
If, while releasing steam, you notice an abnormal release of pressure, return the operating valve (A) to the cooking position or , then carry out fast decompression in a sink filled with cold water.
If the pressure indicator (E) does not descend, run cold water into your sink and submerge the bottom of your pressure cooker until the pressure indicator descends.
Never interfere with the pressure indicator.
Fast pressure release: –
- This is used for soups, rice, pasta, egg custards, cake and pudding mixes, recipes contain rice or pasta and recipes with a high liquid content.
- Run cold water into your sink and submerge the bottom of your pressure cooker until the pressure indicator descends. When the pressure indicator (E) drops down, your pressure cooker is no longer under pressure. Turn the operating valve (A) to position .
- You can now open it.
- For foodstuffs that expand during cooking, such as rice, pulses, dried vegetables, stewed fruit, pumpkin, courgettes, potatoes, fish fillets etc., do not fill your pressure cooker past 1/3 (MAX 1) mark. Let your pressure cooker cool down for a few minutes, then cool in a sink filled with cold water. Methodically and lightly shake the pressure cooker each time before opening, after checking that the pressure indicator has fully descended, to prevent bubbles of steam overflowing and burning you. This operation is particularly important when steam is released quickly or after cooling down in cold water. For soups, we recommend fast pressure release in cold water.

The pressure indicator (E) prevents the pressure cooker from being opened if it is still under pressure.

SAFETY

Your pressure cooker is fitted with several safety devices:

Closing safety

If the lid is positioned incorrectly, or not completely shut, steam will leak around the pressure indicator (E) and it will not be able to increase pressure.
The pressure indicator (E) prevents pressure from rising in the pressure cooker if it is not properly closed.

Opening safety

If your pressure cooker is under pressure, the pressure indicator (E) is in the high position and the handles of the lid can’t be opened.
Never try to open the pressure cooker by force.
Above all, do not interfere with the pressure indicator (E).
Make sure that the interior pressure has fallen by checking that the pressure indicator (E) is in the low position.
Never use any other models of lid handles.
The pressure indicator (E) prevents the pressure cooker from being opened if it is still under pressure.

Two safety devices against overpressure:

First device: the safety valve (D) releases the pressure and the steam escapes vertically from the top of the lid – Fig. 14
Second device: the gasket (H)* allows steam to escape from between the lid and the pan – Fig. 15
Caution: this may extinguish the flame on a gas hob.

If one of the overpressure safety systems is triggered:

Turn off the heat source.
Allow the pressure cooker to cool completely.
- Open the pressure cooker.
Check and clean the operating valve (A), the operating valve pipe (B), the safety valve (D) and the gasket (H)*.

Recommendations for use

Steam is very hot when it leaves the pressure cooker. Make sure that you do not burn yourself.
While the pressure indicator is high, you cannot open the pressure cooker. Never interfere with the pressure indicator.
To move your pressure cooker, use the two panhandles. Use oven mitts if necessary.
Never leave food in your pressure cooker.
Never use bleach or products containing chlorine.
Do not put in the dishwasher or leave soaking in water: the gasket, the lid , and the operating valve.
Change the gasket every year or if a split appears.
You should only clean your pressure cooker when it is cold and empty.
As with any cooking utensil, ensure close supervision if you are using the pressure cooker near children.
In the event of dropping the pan or the lid, it is imperative that you get your pressure cooker checked in a TEFAL Approved Service Centre.
Make sure that you get your pressure cooker checked in a TEFAL Approved Service Centre after 10 years of use.

CLEANING

To ensure the correct operation of your pressure cooker, follow these cleaning and maintenance recommendations after each use.

Wash your pressure cooker, pan and lid after each use.
The browning and marks which may appear following long use do not affect the operation of the pressure cooker.
To extend the lifespan of your pressure cooker, don’t overheat the pan when empty.
Wash your pressure cooker (pan and lid) after each use using warm water with a little washing-up liquid added. Follow the same procedure for the basket*. Don’t use bleach or chlorine-containing chemicals.
Do not overheat your pan when empty.

To clean the pan

For the inside of the pan, wash with a sponge pad and washing-up liquid. For the outside of the pan, wash with a natural sponge and washing-up liquid. If the inside of the pressure cooker has blackened, if it has iridescent reflections or if food has burnt onto it, clean it with white vinegar or with a special stainless steel cleaning product intended for this use.

To clean the lid

Wash the lid under running warm water with a sponge and washing-up liquid. Rinse well.
Do not put the lid in the dishwasher.
Only the pan and basket* are dishwasher-safe.

Cleaning the lid gasket (H)

After each use, clean the gasket (H)* and its housing.
Put it back into its housing by lining up the hole in the gasket with the pressure indicator rod on the lid – Fig. 10

To clean the operating valve (A)

Remove it. See the section «Using the operating valve»
Clean the operating valve (A) under running tap water – Fig. 12.

To clean the operating valve pipe (B) located on the underside of the lid

Remove the operating valve (A) (see section «Using the operating valve»). Visually check that the operating valve pipe (B) is not blocked – Fig. 16 If needed, clean it with a toothpick – Fig. 9

To clean the safety valve (D)

Clean the bottom of the safety valve (D) located on the underside of the lid by running under water.
Make sure that it works properly by lightly pushing on the ball which you should be able to push down without any difficulty. See drawing opposite.

Never remove the safety valve cover (D), located on the top of the lid.

To extend the lifespan of your pressure cooker, don’t overheat the pan when empty.

MAINTENANCE

To change your pressure cooker’s gasket:

Change your pressure cooker’s gasket every year or if a cut appears.
Always use an original TEFAL gasket corresponding to your model.
To store your pressure cooker:
Turn the lid over on the pan.

Make sure that you get your pressure cooker checked in a TEFAL Approved Service Centre after 10 years of use.

TEFAL accessories

Commercially available accessories for your Sensor pressure cooker are:

	4.5 L / 6 L	8 L / 10 L
Steam basket	792185	–
Trivet	792691 or X1030007
Gasket	792189	980549

To replace other parts or for repairs, contact a TEFAL Approved Service Centre.
Only use the correct TEFAL original parts for your model.

FEATURES

Total **capacity*| Pan capacity| Ø Int. pan| Ø Pan base| references**
---|---|---|---|---
5 L| 4.5 L| 22 cm| 15.5 cm| P20506
6.5 L| 6 L| 22 cm| 15.5 cm| P20507
8.8 L| 8 L| 25 cm| 18 cm| P20514
10.8 L| 10 L| 25 cm| 18 cm| P20515

total capacity: total capacity including the volume of the lid.

Technical information

Operating pressure: 80 kPa/12 psi.
Maximum safety pressure: 140 kPa/20 psi.
The pan, the steaming basket, the trivet and lid are made from stainless steel.

Compatible heat sources

Your Sensor pressure cooker can be used on all heat sources, except Aga hobs, but including induction.
On electric and induction hobs, use a ring with a diameter equal to or less than that of your pressure cooker base.
On ceramic hobs, make sure that the base of the pan is clean and dry.
On gas, the flame should not extend beyond the diameter of the pan.
For all heat sources, make sure that your pressure cooker is well centred.

GUARANTEE

When used as recommended in the instructions, the pan of your new TEFAL pressure cooker is guaranteed for 10 years against:
– any defect linked to the metallic structure of your pan,
– any premature deterioration of the base metal.
All other parts of your pressure cooker are guaranteed against defects in workmanship or materials, for the period of warranty defined by the law in force in the country of purchase and from the date of purchase.
This contractual guarantee is established upon presentation of the receipt or invoice showing the date of purchase.
This Guarantee excludes:
Damage resulting from failure to comply with important precautions, or negligent use, particularly:
knocks, dropping, use in the oven, etc
– putting the lid and the operating valve in the dishwasher.
Only TEFAL Approved Service Centres are authorised to give you this guarantee.
Please call the TEFAL Advice number to find out the address of your nearest TEFAL
Approved Service Centre.

Australian – NZ warranty

COOKWARE, BAKEWARE AND PRESSURE COOKERS
Limited Replacement Guarantee

Our goods come with guarantees that cannot be excluded under the Australian Consumer Law. You are entitled to a replacement or refund for a major failure and compensation for any other reasonably foreseeable loss or damage. You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure. In addition to these statutory rights and any other rights and remedies you may have under the law, Groupe SEB Australia Pty Ltd (we or us) guarantees this Jamie Oliver by Tefal/Tefal/All-Clad/Moulinex product will be free of defects in material and craftsmanship including handles, body, knobs, lids and fixings for 12 months from the date of purchase.We also guarantee the non-stick coating of this Jamie Oliver by Tefal/Tefal/All-Clad/Moulinex product will be free of blistering or peeling for the life of the Jamie Oliver by Tefal/Tefal /All-Clad/Moulinex product. Should your Jamie Oliver by Tefal/Tefal/All- Clad/Moulinex product develop a defect during the guarantee period or the non- stick coating peel during the life of your Jamie Oliver by Tefal/Tefal/All- Clad/Moulinex product, you should return it, at your cost, to the retailer from which you purchased it from, together with your receipt as proof of purchase.

REGULATORY MARKINGS

Markings	Location
Identification of manufacturer or commercial brand	On the short lid handle
Year of manufacture	On the top of the lid
Equipment identification/model reference	On the top of the lid
Operating pressure (OP)	On the top of the lid
Safety pressure (SP)	On the top of the lid
Capacity	On the outside of the pan.

TEFAL ANSWERS YOUR QUESTIONS

Problems	Recommendations
If you are unable to close the lid:	Check that the

opening button (F) is all the way back. If needed, pull on the button to move it back.
If your pressure cooker has heated under pressure without liquid inside| Have your pressure cooker checked by an approved TEFAL Service Centre.
Steam escapes through the operating valve with a high-pitched whistling| Turn off the heat source. Let the appliance cool down. After opening the appliance, check that the operating valve pipe is not blocked by food.
If the pressure indicator has not risen and nothing is escaping through the operating valve during cooking| This is normal during the first few minutes. If the phenomenon persists, check that:

– The heat source is sufficiently strong; if not, increase it.

– The quantity of liquid in the pan is sufficient.

– The operating valve is in a cooking position.

– Your pressure cooker is properly closed.

– There is no deterioration of the gasket or edge of the pan.

– The gasket is correctly positioned in the lid – Fig, 10- 11

If the pressure indicator has risen and nothing is escaping through the operating valve during cooking| This is normal during the first few minutes.

If the problem persists, put your pressure cooker in cold water, see section «End of cooking», then open it. Clean the operating valve outlet and check that the safety valve ball can be pressed without any difficulty, clean if necessary. Never interfere with the pressure indicator.

If steam leaks from around the lid,| Check:

The correct closure of the lid.

The position of the lid gasket. The condition of the gasket; replace if necessary.

The cleanliness of the lid, the gasket, the safety valve and the operating valve.

The condition of the edge of the pan.

Problems	Recommendations
If you are unable to open the lid	Check that the

pressure indicator is in the lowered position. If not, release the pressure, if necessary, by cooling your pressure cooker in a sink filled with cold water. See section «End of cooking».

Never interfere with the pressure indicator.

If the food is not cooked or is burnt,| Check:

The cooking time.

The power of the heat source.

The correct position of the operating valve. The quantity of liquid.

If one of the safety systems is triggered| Turn off the heat source.

Let your pressure cooker cool by leaving to stand on the hob until the pressure indicator drops down. This make take several hours. Open the pressure cooker. Check and clean the operating valve, the operating valve pipe, the safety valve and the gasket. If the problem persists, have your appliance checked by a TEFAL Approved Service Centre.

TABLE OF COOKING TIMES

Meats and fish

| FRESH

Valve position

| FROZEN

valve position

---|---|---
Beef (Topside 1 kg)| 32 min (medium)| 1 hr (medium)
Chicken (Whole, 1.2 kg)| 20 mins| Do not cook from frozen.
Lamb (Leg 1.3 kg)| 40 min (medium)| 1hr 15 mins (medium)
Salmon (4 steaks 0.6 kg)| 6 mins| 8 mins
Tuna (4 steaks 0.6 kg)| 7 mins| 9 mins

Cook for an additional 5 minutes for well-done meat.

Vegetables

If your model is equipped with a steam basket, we recommend steaming vegetables (see section «Using the steam basket»).

If your model doesn’t have a steam basket: cook directly in the water.

Note: The cooking times for vegetables are the same whether steamed in the basket or cooked directly in water.

| FRESH

Valve position

| FROZEN

Valve position

---|---|---
Artichokes, whole| 20 mins| –
Asparagus, whole| 5 mins| 3 mins
Broccoli, florets| 4 mins| 5 mins
Brussel sprouts| 8 to 11 mins| 6 to 8 mins
Carrots, cut into round slices| 7 mins| 9 mins
Cauliflower florets| 5 to 7 mins| 5 mins
Celery, thinly sliced| 7 to 9 mins| –
Chicory, cut in half| 13 to 16 mins| –
Chopped leeks| 8 mins| 10 mins
Fine green beans (whole)| 6 to 8 mins| 4 to 6 mins
Green cabbage, thinly sliced| 5 to 7 mins| 3 mins
Green lentils (dried pulses)| 16 mins| –
Mushrooms, thinly sliced| 3 mins| –
Peas| 3 to 6 mins| 5 mins
Peppers cut into quarters| 6 to 8 mins| 3 mins
Potato (e.g. King Edwards) cut into quarters (depending on size)| 10 to 15 mins| –
Red beetroot cut into 4 (depending on size)| 20 to 30 mins| –
Rice (long grain white), see note below| 8 mins| –
Semi-dried beans ***| 18 to 22 mins| –
Sliced courgettes| 3 to 6 mins| 4 to 7 mins
Spinach| 3 to 4 mins| 4 to 5 mins
Turnips, cut into cubes| 4 to 6 mins| 7 mins

Not available in all countries
RICE: never fill the pan more than one-third full including liquid as rice froths and boils up during cooking.

depending on model

GOLDEN RULES WHEN PRESSURE COOKING

(for UK consumers)For models 6 litres or more in capacity.

The minimum quantity of liquid required for normal cooking is 250 ml (½ pint) for the first ¼ hour cooking. For each additional ¼ hour, or part of ¼ hour, add a further 150 ml (¼ pint) of liquid. For example, 45 minutes cooking requires 600 ml (1 pint) of liquid. Note: This is only a general guide. Certain foods, such as rice, pulses, steamed puddings and Christmas puddings may require extra water (see text below).
When steaming foods in the basket use a minimum of 750 ml (1¼ pint) water in the cooker.
Always use a liquid that gives off steam when boiled e.g. water stock, wine, beer, cider. Never use oil or fat. All pressure cooking requires some liquid. Whatever the size of pressure cooker, the maximum filling level when all the ingredients and liquid have been added are:
- Solid foods e.g. vegetables, meat joints: no more than two-thirds full
- Liquids and cereals e.g. soups, stews, cereal and pasta: no more than half full
- Foods that swell during cooking e.g. rice, dried beans, dried peas, dried vegetables, stewed fruit, pumpkin, courgettes, carrots, potatoes, fish fillets, etc: no more than one-third full
When cooking pulses they swell up and tend to froth up. Use 1.2 litres (2 pints) water for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried beans, must be soaked in boiling water for 1 hour before cooking. Drain, rinse thoroughly and cook in fresh water. Never eat uncooked beans or peas. Soaking is not necessary for red lentils. The high temperatures achieved in the pressure cooker ensure that any natural toxins in the pulses are destroyed. Canned beans and pulses can simply be drained and rinsed before adding to the pressure cooker.
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 or , and increase the heat to bring to full pressure. Lower the heat and pressure cook for the required time.
Pressure operates at 50kPa (7 psi / 7lbs pressure) and pressure (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.