Wolfgang Puck BPCR0010 - Manual (Page 6)

Helpful Hints (cont.)
• For faster cooking times on rice or vegetables, bring the liquid to a
boil before adding the ingredients. Then secure lid and lower temperature.
• When you are using frozen meats in your recipes, the cooking time
does not need to be altered. Pressure will not be acheived until the
internal temperature in the pot is 40 degrees higher than the boiling
point of water. So if the recipe declares the meat be cooked for 20
after pressure has been acheived, it will still be the same. It will just
take longer to come to pressure.
• Always check to make sure your gasket and float valve are clean and
in good working order.
• Remember if you are not using the basket while pressure cooking the
liquid will flavor what you are cooking. Try using fresh herbs or
aromatic vegetables like onions or garlic, wine or stock. The flavor
transference will be wonderful.
• Only cook pasta in the suggested manner in this manual.
Do not attempt to boil pasta with pressure lid on; the foam can
clog the pressure valve. Stay away from making applesauce.
• Never fill above the fill line. If you are making soup and you are at the
fill line, do not release pressure manually because hot liquid could
spurt out.
• Never attempt to open lid while under pressure!!!
Always open pressure cooker with the lid facing away from you.
• When using the steam release valve, proper evaporation of some
liquid may occur (i.e. when making rice or risotto).
• For best results translating recipes from other pressure cookers that
call for pressure of 12 PSI or higher always cook at 375. Use 2 cups of
liquid for recipes 15 minutes or less, 3 cups liquid for 16 - 30 minutes,
and 4 - 5 cups for recipes over 60 minutes.
Care & Cleaning
1 Allow pressure cooker to cool completely before cleaning. Unplug
the power cord from the outlet and then from the pressure cooker.
2 The pressure cooker pan, gasket and lid can be washed by hand with
warm, soapy water or in the dishwasher. Dry all parts thoroughly.
3 If necessary, wipe the power cord and temperature dial clean with a
damp cloth. Dry thoroughly. Never immerse the power cord or plug.
4 Replace gasket securely in lid. After each use, check gasket for any
tears and make sure the pressure indicator and valve is in good
working order.
5 Do not store pressure cooker with lid secured in place. Invert the lid
on the pan and store in a dry place.
Helpful Hints
• Read this manual thoroughly and follow all recommendations.
• Start timing once pressure is reached. Immediately reduce heat to
just maintain that pressure.
• Be familiar with the recipe and have all ingredients ready before you begin.
• Be sure the lid is secured properly before developing pressure.
• A kitchen timer is a must-have accessory. Timing is a vital key to
recipe success when pressure cooking.
• You may wish to brown some meats before cooking with
other ingredients. To do so, preheat pressure cooker (without lid)
to 350°. Add oil and brown meat. Do not cover or develop
pressure when browning.
• Cut foods into uniform-size pieces to promote even cooking. In recipes
that call for various ingredients, cut those that cook more quickly into
larger pieces and those that cook more slowly into smaller pieces.
• Many different cooking liquids can be used in a pressure cooker:
wine, beer, bouillon, fruit juices, water and more.
• After becoming familiar with your pressure cooker, you can
convert conventional recipes for pressure cooking. In general,
reduce cooking times by two thirds. The amount of liquid used may
also have to be adjusted because there is very little evaporation from
the pressure cooker. Reduce the amount of liquid so there is only
about 1/2 cup more than desired in the finished product. Remember,
however, there must always be some liquid in the pressure cooker to
form the necessary steam. Try this formula ; 1 cup of liquid for the
first 15 minutes of pressure cooking then 1/3 cup of liquid for each
subsequent 15 minutes.
• Since flavors are more concentrated, reduce amounts of herbs and
seasonings when converting conventional recipes. Fresh herbs are
better for pressure cooking than dried herbs.
• When cooking dried beans, cereal grains, lentils, split peas, rice or
other foods that absorb liquid and expand, do not fill the cooker
more than half full. The normal fill line is two-thirds.
• Generally speaking, pressure cookers cook foods in about 1/3 the
time of conventional cooking methods.
• As a general rule, increase cooking times by about ten percent when
cooking in high altitudes over 3,500 feet.
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