Euro-Pro ELECTRONIC PRESSURE COOKER PC107H - Manual (Page 6)

General Information for Cooking with Pressure Cookers Tips for Cooking in Your New Pressure Cooker
Meats & Poultry:
When adapting recipes for braised meats,
allow 20 minutes cooking time per pound
of meat. Use 1 cup liquid for the first
pound and 1/2 cup for each additional
pound.
For steam-roasting poultry and meats,
brown first in oil for better appearance.
Rice:
When cooking rice and grains, add 1 Tbs.
butter or oil per cup to reduce foaming
and clogging the pressure valve.
Since rice doubles in size when cooked,
be sure to use only half as much
uncooked rice as the cooker’s capacity
allows. For example, never cook more
than 1 3/4 cups raw rice in the 3 1/2 qt.
pressure pan and no more than 4 cups
raw rice in the 8 qt. pressure pan.
Because rice will be slightly sticky when
cooked in a pressure cooker, it is best to
use a slow release method. For example,
allow cooling naturally or else slowly
releasing pressure one level at a time.
To prevent burning, use a heat diffuser if
available, or bring to pressure on a
medium-high heat setting.
Beans:
Although it is not necessary to pre-soak
beans for pressure-cooking, there are
some advantages. Since the gas-
inducing properties of beans are water
soluble, soaking reduces their effects.
Always drain the soaking water from the
beans and cook with fresh water. Soaking
also cuts down the cooking time and
keeps the bean skins from separating
from the flesh.
steamer baske
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Q. What is pressure-cooking?
A. Pressure cooking is a method of
cooking in a sealed pot that
does not permit air or liquids to
escape below a preset pressure.
The water's boiling point increases
as the pressure increases. The
pressure built up inside the cooker
permits the liquid in the pot to rise
to a temperature higher than
212°F (100°C) before boiling. The
higher temperature causes the
food to cook faster.
Q. What are the advantages of
pressure cookers?
A. Pressure cookers offer a
convenient and quicker method of
cooking other than cooking on a
regular stove top or oven.
Q. What happens when the cooker
heats up?
A. The body of your pressure cooker
is made of metal. Heat makes
metal expand. When using the
pressure cooker for browning,
allow the pressure cooker to cool
slightly before placing the cover
onto the pot and locking it in place.
Q. What if I am cooking at higher
altitudes?
A. When you cook at higher altitudes
the cooking time must be
increased slightly. To adapt the
recipes for pressure-cooking,
increase the cooking time by 5%
for every 1,000 feet above a 2,000
foot elevation.
Q. What kind of liquids are
suitable for use in a pressure
cooker.
A. Any liquids that contain water such
as beer, wine, meat or vegetable
stocks, vegetable juices and fruit
juices.
Q. What type of liquids SHOULD
NOT be used in a pressure
cooker?
A. Any liquid that does not contain
water such as oils or oil-based
marinades and/or dressings. Milk
and milk-based foods and sauces
or liquids should not be used, as
they will foam when boiling. These
liquids should be added after the
pressure cooking process is
completed and the cooker is
opened.
If you don’t have time to soak the beans
overnight, use the Hot Soaking Method:
Use 5 cups water for every 8 oz. dried
beans, pressure cook on low pressure for
3 minutes, remove from heat source and
let stand 1-4 hours.
Always use at least 2 Tbs. of oil when
cooking beans to reduce sputtering.
Always use the natural or slow release
method to reduce pressure
.
Clean lid and vents thoroughly after
cooking rice or beans.
Desserts:
Many desserts can be pressure-cooked,
especially those that use eggs/and or are
cooked over a hot water bath, such as
custards, bread puddings and
cheesecakes.
Use a dish that easily fits inside pressure
cooker allowing 1 inch of space around
the edge. The larger pressure cooker
works best for this.
Seal the dish completely with foil to keep
liquid from seeping into the dessert. Soak
up any moisture on top of foil before
removal.
For easy removal, place dish inside
t or, make a sling out of
num foil.
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