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11
12
13 Safety Instructions
15 Features
16 Operating Instructions
21 Cleaning and Maintenance
22 Troubleshooting/FAQ
24 Cooking Tips
25 Terms and Conditions
26 Chefman
®
Warranty Registration
CONTENTS
• Pressure cooking helps certain foods retain their vitamins and nutrients. A grain like
amaranth better retains its vitamin C and beta-carotene. Amaranth is the only grain out
of the entire grain family known to contain vitamin C.
• Pressure cooking reduces enzyme inhibitors and anti-nutrients, like phytic acid, which
can be found in grains and legumes. Phytic acid binds minerals and other important
nutrients in the digestive tract, preventing the body from using them. By reducing the
phytic acid content of grains and legumes, theirnutrient-availability and make them
easier to digest.
• Pressure cooking and fermenting helps reduce another anti-nutrient called lectin that’s
commonly found in certain veggies and legumes. Just make sure to soak your beans
before pressure cooking!
• When traditionally boiling veggies, water absorbs a lot of the vitamins and minerals.
Steaming veggies in the Pressure Cooker is more effective for keeping powerful
nutrients locked in.
• High altitudes affect pressure cooking. If you live in high-altitude areas, a general rule
of thumb is to increase cooking times by 5% for every 1,000 feet above a 2,000-foot
elevation.
• It’s a myth that different tastes are detected on different regions of our tongues. As you
chew, hot foods cool in your mouth increasing the taste intensity.
• The taste receptors on our tongues are most active when foods are between 86°-95°F.
• The air pressure in a basketball is equivalent to the amount of pressure in a typical
pressure cooker.
FUN FACTS
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