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25
EN
• For steamed suet puddings, sponge puddings or Christmas puddings, a short
pre-steaming time is best to enable the raising agent to activate and prevent
a heavy, close texture. Extra liquid is required so use a minimum of 1½
pint/900 ml of boiling water for a combined steaming and cooking time of
up to 1 hour. For each additional ¼ hour of cooking, or part of ¼ hour, add
a further ¼ pint/150 ml of boiling water. Pre-steaming is done with the
operating valve in the steam release position on a low heat for the required
time. Then turn the operating valve to the cooking pot position, and increase
the heat to bring to full pressure. Lower the heat and pressure cook for the
required time.
• Never cook dumplings with the lid tightly closed, as they could rise up and
block the safety devices. Cook the stew and at the end of cooking, release
the steam and cook gently for about 10 - 15 minutes without the lid on.
• Pressure cooking times vary according to the size of individual pieces or
thickness of the food, not the weight.
• To prevent discolouration of the interior, caused by mineral deposits in hard
water areas, add a tablespoon of lemon juice or vinegar.
• Cooking containers must withstand temperatures of 130°C (250°F). Any
covering on containers, e.g. foil, greaseproof paper or cling film, must be
securely tied otherwise they could block the safety devices. Do not use plastic
lids as they prevent steam from being in contact with the food. Also, they
could distort and come off during cooking which could block the safety
outlets.
• Accurate timing is essential when pressure cooking to prevent overcooking,
especially with vegetables, fruit and fish.
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