TEFAL Ingenio ALL-IN-ONE Guia Del Usuario página 22

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 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.
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 «Express» mode
the heat and pressure cook for the required time.
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Golden rules when pressure cooking
(for UK Consumers)
For 4 Litre model only
, and increase the heat to bring to full pressure. Lower
.