This pressure cooker has a new improved pressure regulation
system for faster cooking, easier insertion and removal of vent
weight and less sprouting of foods prone to frothing.
SPECIAL INSTRUCTIONS
FOR USING THIS PRESSURE COOKER
Maximum Quantities
•
The cooker body should never be filled more than
two-thirds. Liquids or foods which
froth or expand during
cooking should not be loaded more than half. Any food
which froths excessively should be limited to one-third the
capacity of the cooker body (food and water combined). If
frothing still occurs, reduce quantity by a further 10% and
bring to full pressure on medium heat – not high heat.
•
To cook
tuvar dal
follow this table:
Model Maximum Quantity of
Quantity of
dal
water required
3.5 litre 1 cup/200 gm/7 oz 700 ml/2
3
/4 cups
4 litre 1 cup/200 gm/7 oz 700 ml/2
3
/4 cups
5 litre 1
3
/4 cups/350 gm/12
1
/2 oz 1.2 litre/5 cups
6.5 litre 2
1
/4 cups/450 gm/1 lb 1.6 litre/6
1
/2 cups
8 litre 5
cups/1 kg/2 lb + 3
1
/2 oz 3.5 litre/14 cups
10 litre 6
1
/4 cups/1.2 kg/2 lb + 12 oz 4.5 litre/18
3
/4 cups
12 litre 7
1
/2 cups/1.5 kg/3 lb + 5 oz 5 litre/21 cups
Pressure Cooking Time: 1 minute
Method of Cooling for 3.5 litre to 8 litre: Allow cooker
to cool gradually on its own (see page 7, para 8).
Cooling for 10 litre and 12 litre: Allow cooker to cool
gradually on its own for 10 minutes and release pressure by
slight lifting of vent weight.
IMPORTANT ADDITIONAL INFORMATION
•
To cook
moong dal
follow this table:
Model Maximum Quantity of
Quantity of
dal
water required
3.5 litre
1
/2 cup/100 gm/3
1
/2 oz 420 ml/1
3
/4 cups
4 litre
1
/2 cup/100 gm/3
1
/2 oz 420 ml/1
3
/4 cups
5 litre
3
/4 cup/150 gm/5 oz 600 ml/2
1
/2 cups
6.5 litre 1
1
/4 cups/250 gm/9 oz 1 litre/4
1
/4 cups
8 litre 3
1
/2 cups/700 gm/1 lb + 9 oz 2.7 litre/11
1
/2 cups
10 litre 4
1
/2 cups/900 gm/2 lb 3.6 litre/15 cups
12 litre 5
1
/2 cups/1.1 kg/2 lb + 7 oz 4.4 litre/18
1
/4 cups
Pressure Cooking Time: 1 minute
Method of Cooling for 3.5 litre to 8 litre: Allow cooker
to cool gradually on its own (see page 7, para 8).
Cooling for 10 litre and 12 litre: Allow cooker to cool
gradually on its own for 10 minutes and release pressure by
slight lifting of vent weight.
Tips To Reduce
Dal
Sprouting
1. Do not fill the cooker (dal and water combined) to more
than one-third. Do not exceed the dal and water quantities
given in the tables above and alongside.
2. Do soak dal (in enough water to cover dal ) for 15 minutes
before pressure cooking and, per cup of dal, add 1 teaspoon/
5 ml salt,
1
/4 teaspoon/1.3 ml turmeric and 1 teaspoon/
5 ml vegetable oil to dal and water in cooker before closing
the lid.
3. Do reduce heat to medium immediately when the pressure
cooker reaches full operating pressure.
4. Do not release pressure by lifting the vent weight.
PLEASE TURN OVER
Classic / 3.5L to 12L / International
ALL INSTRUCTIONS AND RECIPES
IN THIS COOKBOOK ARE APPLICABLE
TO THIS COOKER EXCEPT AS FOLLOWS
How to Cook in It (page 7, paragraphs 5, 6 and 7)
•
After the vent weight is placed on the vent tube, there is first
a very low hissing sound of steam from the vent weight.
Then steam emission increases to full force and the vent
weight lifts with a brief whistling sound. The cooker is now
at full operating pressure. At this point, reduce heat from
HIGH to MEDIUM and start timing the recipe.
•
If the cooker whistles too frequently, reduce heat further.
If there is no steam coming out of the vent weight for a few
minutes, increase the heat gradually until the steam comes out.
•
Counting whistles may give you the wrong time required for
cooking any particular food or recipe. Use a clock or timer
to check or set the time at full pressure to properly cook
any particular food or recipe. Pressure cooking times are
given in this cookbook.
Releasing Pressure (page 8, first column, last paragraph): In
case you wish to immediately open the cooker for a recipe for
which the timing has been given on the basis of gradual cooling
and reduction of pressure, increase the pressure cooking time
by 2 to 3 minutes and not by half.
Separator Cooking (page 8): There is no separator set for the
3.5 litre cooker.
Cleaning and Care (page 11): Do not wash the pressure cooker
lid in a dishwasher. The cooker body may be washed in a
dishwasher but may tarnish.
Adapting Recipes
To adapt recipes in this cookbook to this cooker reduce/
increase all ingredients in the recipes and charts suitably to fit
the body of the cooker bearing in mind the following
instructions:
1. In general, the minimum quantity of water is 240 ml/1 cup
for the first 10 minutes of pressure cooking time and
120 ml/
1
/2 cup for every subsequent 10 minutes or part
thereof. Always ensure there is enough water or cooking
liquid for the entire pressure cooking time.
2. Never reduce liquid in recipes where the total liquid is
200 ml/
3
/4 cup or less.
3. Meat, Fish & Poultry chart, page 13: increase water to
minimum 240 ml/1 cup for meat and chicken regardless of
food quantity being cooked; increase water to minimum
120 ml/
1
/2 cup for fish and prawns regardless of food
quantity being cooked. Vegetables chart, page 14: increase
water to minimum 120 ml/
1
/2 cup for up to 2 minutes
pressure cooking time regardless of food quantity being cooked.
4. Pressure cooking times remain the same if the size of the
pieces of food remains the same (see page 13, first sentence
under the heading, Meat, Fish & Poultry; and the
Vegetables chart on page 14).
5. Do not obstruct the vent tube. Food can swell during
cooking so allow ample space around the vent tube nut. Most
roasts, whole birds, whole cauliflowers and moulds (other
than small individual moulds) are too big to fit in the available
space in the 3.5 litre and 4 litre cookers. The available space
is the space from the cooker base to the two-thirds level.
When judging if an item or quantity of food will fit, include
the height of the grid (1.3 cm/
1
/2 inch) if it is used.
Classic / 3.5L to 12L / International
