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Golden rules when pressure cooking
For 5 Litre, 5.2 Litre and 6 Litre models only.
• 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 details 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
(MAX 2 mark)
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 (compotes), pumpkin, courgette and
potatoes, etc: no more than one-third full (MAX 1 mark).
• 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
to full pressure. Lower the heat and pressure cook for the required time.
22
(for UK Consumers)
, and increase the heat to bring
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