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Golden rules when pressure cooking
(for UK Consumers)
• 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, rice, cereal and pasta: no more than half full
Pulses e.g. dried beans and dried peas: 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
bring to full pressure. Lower the heat and pressure cook for the required time.
• Pressure operates at 7 lb (7 psi) and 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.
68
or
, and increase the heat to
at 12 lb (12 psi).