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INDUCTION GAS ELECTRIC CERAMIC HALOGEN
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Fill Level Types Of Foods
Do not exceed 2/3 of
the volume
Solid meat and vegetables which do not expand or foam
when cooked.
Do not exceed 1/2 of
the volume
Dried vegetables, soup, stews, etc, which need room for the food to
expand without blocking the steam pipe.
Do not exceed 1/3 of
the volume
Rice, cereal, pearl barley, oatmeal or other cereals, pulses which
expands quite a lot when cooked, will need extra room.
Do not cook these foods in the
pressure cooker.
Foods such as macaroni, noodles and spaghetti etc, that produce large
amount of foam during cooking are not suitable for pressure cooking,
as they may block the steam pipe. We do not recommend these to be
cooked using a pressure cooker.
Food with skins - Always pierce the skins before cooking.
Liquid Cooking Time
300ml or 1/2 pint For the first 15 minutes of cooking
150ml or 1/4 pint For each additional 15 minutes or part of 15 minutes
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Problem Cause Solution
The pressure cooker
does not come to
pressure. The
pressure indicator
valve is not rising.
The heat is too low. Increase the heat.
No liquid. Add liquid.
The pressure regulator is incorrectly
positioned.
Reposition the regulator and close it
correctly.
The pressure cooker lid is closed
incorrectly.
Check the lid and close it correctly.
The steam release pipe is blocked. Check and clean the steam pipe.
The sealing ring needs changing. Replace the sealing ring.
Steam escapes from
under the cover
The lid is closed incorrectly.
Check if the lid is fitted correctly in
place.
The sealing ring is not fitted correctly. Clean the sealing ring and refit.
The sealing ring is dirty.
Clean the sealing ring, the rim of the
cooker body and the rim of the cover.
The sealing ring is old or damaged. Replace the sealing ring.
The lid is damaged or dented or
faulty.
Dispose the product if it has reached
its end of life or refer to the warranty.
The lid can not be
opened.
There is still pressure inside the
pressure cooker.
Release the pressure correctly and
completely. Do not force open the lid.
Due to high temperature, the sealing
ring might have melted.
The lid can then only be removed
by a qualified technician (This is not
covered by the warranty).
Steam and liquid
suddenly escape from
the pressure regulator
or from under the lid.
The pressure cooker safety devices
have operated or the pressure
regulator is blocked.
Turn off the heat and allow the
pressure cooker to cool and the
pressure to reduce. Open the lid and
clean the pressure regulator.
The pressure cooker safety devices
have operated.
The sealing ring has been activated
and has started decompressing the
excess pressure. Check if the steam
pipe is blocked.
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Problem Cause Solution
The pressure cooker
was heated without any
liquid by error.
Misuse of the product.
Have the product checked over by
a qualified technician to determine if
it’s safe to continue using the product
as it may be damaged. This is not
covered by the warranty. Otherwise
dispose of the product as it has
reached its end of life.
The lid will not lock to
the cooker body.
The lid and the body are not
aligned correctly.
Check the instructions for details
of how to close the lid correctly
and securely.
The food is not cooked.
Heat was too low causing loss of
pressure.
Adjust the heat to maintain a constant
pressure and extend the cooking time.
Loss of pressure.
The sealing ring needs refitting,
cleaning or changing.
Required cooking time was not
achieved.
Check your recipes for the correct
cooking time.
The food is burnt.
Incorrect cooking time.
Clean the burnt food and check the
pressure cooker for any signs of
damage. Check and follow the correct
cooking time.
Heat was too high.
Liquid has been evaporated too fast
and the food was left with insufficient
liquid. Higher heat doesn’t mean the
food will be cooked faster, it only
wastes energy. Reduce the heat to
maintain constant pressure.
Not enough liquid. Check the instructions for guidance.
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R
Refers to rapid or fast cooling
N
Refers to natural or slow steam release
Vegetables
Cooking times may vary according to your personal preference.
Type Size Water Cooking Time
Steam
Release
Carrots 2.5cm/1inch chunks 300ml / ½ pint 6mins
R
Green beans Whole 300ml / ½ pint 3mins
R
Leeks 2.5cm / 1 inch slices 300ml / ½ pint 2 ½ - 3mins
R
Potatoes, new Small 25g/1oz 300ml / ½ pint 5 - 6mins
R
Potatoes, old 2.5cm / 1 inch 300ml / ½ pint 5mins
R
Fish
Cooking times will depend on the thickness of fish.
Type Size Liquid Cooking Time
Steam
Release
White – e.g. cod, haddock,
halibut
Up to 4 steaks 300ml / ½ pint 5 – 6mins
R
White – e.g. cod, haddock,
plaice
Up to 4 fillets 300ml / ½ pint 4mins
R
Oily – e.g. salmon, trout Up to 4 steaks 300ml / ½ pint 5 – 6mins
R
Oily – e.g. herring, mackerel Up to 4 fillets 300ml / ½ pint 4 – 5mins
R
Skate wings Medium 300ml / ½ pint 4 – 5mins
R
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Fruit
Type Size Water Cooking Time
Steam
Release
Apple
Layer slices with sugar
in a dish. Cover with
tied greaseproof paper
300ml / ½ pint +
steamer stand
6 – 7mins
R
Damson
Prick and layer as
apples. Add a little
water.
300ml / ½ pint +
steamer stand
3 – 4mins
R
Peaches Firm, ripe. Halved
300ml / ½ pint
syrup
2 – 2 ½mins
R
Rhubarb
2.5cm / 1inch chunks;
layer as for apples
300ml / ½ pint +
steamer stand
5mins
R
Dried Fruit
Soak dried fruits in boiling water for 10 minutes first, and use as part of
cooking water. Add a little sugar when cooking, if wished
Type
Quantity
Water
Cooking Time
Steam
Release
Apple rings 225g / 8oz 450ml / ¾ pint 3mins
N
Apricots 225g / 8oz 450ml / ¾ pint 4mins
N
Figs 225g / 8oz 450ml / ¾ pint 5 – 6mins
N
Pears 225g / 8oz 450ml / ¾ pint 4 – 5mins
N
Prunes 225g / 8oz 450ml / ¾ pint 4 – 5mins
N
Rice, grains and Pulses
Beans and chick peas should be soaked for 1 hour in boiling water before
cooking as below. Cook in fresh water.
Type Quantity Water Cooking Time
Steam
Release
Rice white, long grain 225g / 8oz 500ml / 17fl oz 3 – 3 ½mins
N
Brown, long grain 225g / 8oz 650ml / 23fl oz 15mins
N
Butter beans 175g / 6oz 450ml / ¾ pint 15mins
N
Chick peas 175g / 6oz 450ml / ¾ pint 20mins
N
Red kidney beans 225g / 8oz 600ml / 1 pint 10mins
N
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Meat and poultry
Liquid quantities are minimum quantities for the pressure cooker. You may
wish to add more, especially with larger quantities of meat or poultry, and
depending on the finished dish. Meat and poultry are best browned before
cooking.
Type Size Liquid Cooking Time
Steam
Release
Beef
Braising 2.5cm / 1inch
pieces
Up to 700g / 1 ½lb
300ml / ½ pint
minimum
20mins
R
Minced Up to 700g / 1 ½lb
300ml / ½ pint
minimum
8mins
R
Topside pot roast 900g / 2lb
450ml / ¾ pint
minimum
30mins
N
Chicken
Thighs / drumstick Up to 700g / 1 ½lb
300ml / ½ pint
minimum
5 – 6mins
N
Breast Up to 700g / 1 ½lb
300ml / ½ pint
minimum
5mins
N
Whole
Up to 1.3kg / 3lb –
Brown first
300ml / ½ pint
- 450ml / ¾ pint
minimum
8mins per
450g / 1lb
R
Lamb
Best end Up to 900g / 2lb
300ml / ½ pint
minimum
12mins per
450g / 1lb
R
Breast, shoulder, boned and
rolled
Up to 900g / 2lb
450ml / ¾ pint
minimum
15mins per
450g / 1lb
R
Stewing 2.5cm / 1 inch
pieces
Up to 700g / 1 ½lb
300ml / ½ pint
minimum
20mins
N
Pork
Lean 2.5cm / 1 inch pieces Up to 700g / 1 ½lb
300ml / ½ pint
minimum
15mins
R
Spare ribs Up to 700g / 1 ½lb 300ml / ½ pint 15mins
N
Pot roast 900g / 2lb 450ml / ¾ pint 30mins
N
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great british design, innovation and excellence since 1912
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