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18
www.KALORIK.com
EPCK 45028 - 200528
PRACTICAL HINTS FOR PRESSURE COOKING
• To ensure the best cooking performance when cooking under
pressure, always use at least 2 cups of water or liquid in your recipes
to enable enough steam to be created to produce pressure.
• When using the pressure settings, the timer will not begin counting
down until there is enough pressure.
• When cooking under pressure, if you are unsure of the cooking time,
it is better to under cook and use the quick release method and
check for doneness. If not done, just continue cooking under
pressure.
• Never fill the pressure cooker more than half full with food or 2/3 full
with liquid.
• If the electric circuit is overloaded with other appliances, your
appliances may not operate. The pressure cooker should be
operated on a separate electrical circuit.
• Tougher cuts of meat are better suited for the pressure cooker
because cooking under pressure breaks the fibers down for tender
results.
• Add a tablespoon of oil to the water to reduce the amount of
foaming that beans produce.
• You can use frozen meats and poultry. Rule of thumb is, if it is frozen
then add ten minutes for every inch of the thickness of the food.
Cooking rice
For better results, always rinse rice before cooking. Cook rice in liquid
such as water or broth.
On the next page is a table of recommended cooking times for
different types of rice.
Rice type
Time in
minutes
Uncooked
rice (cups)
Liquid (cups)
Arborio
6 to 8
1
2
Basmati
4 to 6
1
1 ½
Emperor’s Rice
20 to 25
1
2 ¾
Jasmine
4 to 7
1
1 ½
Long-grain, Brown
10 to 18
1
1 ½ to 2
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