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No steam comes out of the Steam Vent Tube.
Solution: • The Pressure Cooker Lid may not be tightly clamped
onto the Pan.
• Check to make sure that the Gasket is in place under
the Steam Vents all the way around the Lid.
• Make sure that the Pressure Regulator Valve with
Steam Vent Tube, Pressure Indicator Safety Valve with
Pressure Lift Pin, or Safety Valves do not have any
food clogging the openings.
• At least 1 cup of water or other liquid must be used
when pressure cooking foods.
The Pressure Cooker Lid cannot be opened.
Solution: • All the pressure that had built up inside the Pressure
Cooker during cooking must be let out through the
Steam Vent Tube and the Pressure Indicator Safety
Valve with Pressure Lift Pin before the Lid can
be opened.
• Turn the Variable Temperature/Pressure Control to
WARMING and unplug the unit. The POWER Indicator
Light will turn off. Wait until the pressure has totally
been released from the Pressure Regulator Valve and
the Pressure Lift Pin has dropped.
All the water evaporated from the Pressure Cooker before the
food was done.
Solution: • The Variable Temperature/Pressure Control may have
been set on too high during pressure cooking and
the water turned to steam too fast.
• Not enough water was placed into the Pressure
Cooker at the start of the cooking process.
• For pressure cooking, add at least 1 to 2-1/2 cups of
liquid to make sure you have enough liquid to cook
until done.
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RICE
HIGH PRESSURE COOKING TIMES
NATURAL STEAM RELEASE
Rice Cooking Water*
Yield
Time
+ 1 Tbl. Cooked
Veg. Oil
Rice, basmati, 1 cup dry 6 to 7 min. 1-1/2 cups 3 cups
Rice, white, converted
or long grain,
1 cup dry 7 to 8 min. 1-1/2 cups 3 cups
Rice, white, converted
or medium grain,
1 cup dry 6 to 7 min. 1-1/2 cups 3 cups
Rice, white, arborio
or short grain
1 cup dry 6 to 7 min. 1-1/2 cups 3 cups
Rice, brown, 1 cup dry 18 to 19 min. 2 cups 2-1/4 cups
Rice, wild, 1 cup dry 25 to 27 min. 3 cups 2-1/4 cups
Quinoa, 1 cup dry 6 to 7 min. 1-1/2 cups 3 cups
*Add one tablespoon of vegetable oil to the water to reduce excess foaming.
•
Actual cooking times may vary depending on how old the grain is and
personal preference.
•
Either water or bouillon may be used. Add one tablespoon of vegetable oil to the
water to reduce excess foaming.
•
A small amount of rice may stick to the bottom of the Pressure Cooker Pan. After
removing the cooked rice, fill the Pan immediately with water to soak.
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