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36
*depending on model
GOLDEN RULES WHEN PRESSURE COOKING
(for UK consumers)For models 6 litres or more in capacity.
The minimum quantity of liquid required for normal cooking is 250 ml (½ pint)
for the first ¼ hour cooking. For each additional ¼ hour, or part of ¼ hour, add
a further 150 ml (¼ pint) of liquid. For example, 45 minutes cooking requires
600 ml (1 pint) of liquid. Note: This is only a general guide. Certain foods, such
as rice, pulses, steamed puddings and Christmas puddings may require extra
water (see text below).
When steaming foods in the basket use a minimum of 750 ml (1¼ pint) water
in the cooker.
Always use a liquid that gives off steam when boiled e.g. water stock, wine, beer,
cider. Never use oil or fat. All pressure cooking requires some liquid.
Whatever the size of pressure cooker, the maximum filling level when all the
ingredients and liquid have been added are:
Solid foods e.g. vegetables, meat joints: no more than two-
thirds full
Liquids and cereals e.g. soups, stews, cereal and pasta: no more
than half full
Foods that swell during cooking e.g. rice, dried beans, dried
peas, dried vegetables, stewed fruit, pumpkin, courgettes,
carrots, potatoes, fish fillets, etc: no more than one-third full
When cooking pulses they swell up and tend to froth up. Use 1.2 litres (2 pints)
water for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried
peas and dried beans, must be soaked in boiling water for 1 hour before cooking.
Drain, rinse thoroughly and cook in fresh water. Never eat uncooked beans or
peas. Soaking is not necessary for red lentils. The high temperatures achieved
in the pressure cooker ensure that any natural toxins in the pulses are destroyed.
Canned beans and pulses can simply be drained and rinsed before adding to
the pressure cooker.
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 either
or , and increase the heat to bring to full
pressure. Lower the heat and pressure cook for the required time.
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