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2
USING FOR THE FIRST TIME
Please read these instructions carefully before using the
cookware for the first time.
• Before first use, wash the pressure cooker and lightly oil the seal ring.
• Put at least 1 1/2 cups of water/liquid in the pot with the food. Never
fill the pot more than two-thirds full.
• Lock the lid.
• Turn pressure selector to the desired pressure: (I) Low, (II) Medium,
(III) High. See cooking chart on page 3 for guidance.
• Turn the heat source to high until the pressure reaches the desired
setting. Once the cooker has reached its intended pressure, a red
dot will appear in the pressure indicator window. As pressure builds
up, it is normal for a small amount of steam to be released from
around the edges of the cooker and handles. Also at this time, you
may hear a hissing sound. This is normal. Reduce the heat to the
minimum required to maintain pressure.
• Set a timer for precise timing. See cooking chart on page 3 as a
guide.
• When the cooking time is complete, release the pressure by using
either of the methods described on page 6 in this manual.
• Slowly and carefully turn the pressure selector dial “in steps” to the
“Open” position (0) and unlock the lid by pulling the handle and lifting
the lid up. Open the lid away from you.
• NEVER USE FORCE TO OPEN THE COOKER. NEVER OPEN
THE LID TOWARDS YOUR FACE.
• After use, wash, rinse and dry all parts. Lightly oil the seal. Store the
lid upside down on the pot.
• All components of the pressure cooker set are dishwasher safe
EXCEPT
the pressure cooker lid.
COOKING TIME CHART
3
Use the cooking times on this chart as guidelines. Actual times will
vary depending upon the amount of ingredients in the cooker and
your individual preferences. Start timing when desired pressure is
reached.
PRESSURE
SELECTOR
COOKING TIME
(Min)
RELEASE
METHOD
STANDING TIME
(Min)
Artichokes Medium
III 6 Quick -
Asparagus Medium stems
II 1 1/2 Quick -
Beans (green) Whole
I2Quick-
Broccoli (florets) Stems cut to 1"
I2Quick-
Cabbage (1/2) Cut into quarters
I 6 Combination 4
2" pieces
II 4 Quick -
1/4" slices
II 2 Quick -
Cauliflower Florets
I3Quick-
Corn On cob
I6Quick
-
Potato
large,
quartered
III 8
Combination 5
Potato, sweet
Halved
lengthwise
III 10
Combination 3
Stews
III 16-20 Natural 10-20
Roasts
III 40-50 Natural 10-20
Who le
II 18-25 Natural 10-20
Parts
II 8-15 Quick -
Boneless
II 5-7 Quick -
Roasts
III 15-25 Natural -
Boneless
II 7-10 Quick -
Mussels/Clams
I3-6Quick-
Shrimps/Prawns
I2-8Quick-
Fish 1" Steaks
I5-8Quick-
III 3
Combination 7
III 15
Combination
10
III 5 Quick -
I14-18
Quick
-
I 30-32
Combination 3
I 35-40
Combination 5
Kidney beans or other
large bean
MEAT, POULTRY AND FISH - When adapting standard recipes,use 1/2 amount of water used with conventional cooking
RICE - Always add at least one tablespoon of oil or butter to reduce foam
DRIED BEANS - No pre-soaking required - use 6 cups of water for each two cups of beans - add at
least one tablespoon of oil or butter. Quick release under cold water only.
Brown - use 1/4 to 1/2
less than in normal recipe
Risotto
Split peas or other small beans
Navy beans or other
medium bean
Chicken
Pork
Shellfish
White - use 1/3 to 1/2 less water than
in normal recipe
FOOD
VEGETABLES - Add 1 1/2 cups water, use Steamer Basket on Steamer Support and time precisely
Carrots
Beef