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9
g
Note: When using the tray, the amount of vegetables that
can be cooked is limited to the trays capacity. See the
amounts in the recipes for quantities.
HELPFUL HINTS
• Read this manual thoroughly and follow all
recommendations.
• Be familiar with the recipe and have all ingredients ready
before you begin.
• Be sure the lid is secured properly before beginning.
• You may wish to brown some meats before cooking with
other ingredients. To do so, select browning function and
preheat for 5 minutes without lid. Add oil to brown meat.
Do not cover when browning.
• Cut foods into uniform-size pieces to promote even
cooking. In recipes that call for various ingredients, cut
those that cook more quickly into larger pieces and those
that cook more slowly into smaller pieces.
• Many different cooking liquids can be used in a pressure
cooker: wine, beer, bouillon, fruit juices, water and more.
• After becoming familiar with your Rapid Cook, you can
convert conventional recipes for pressure cooking. In
general, reduce cooking times by two-thirds. The amount of
liquid used may also have to be adjusted because there is
very little evaporation from the pressure cooker. Reduce the
amount of liquid so there is only about ½ cup more than
desired in the finished product. Remember, however, there
must always be some liquid in the pressure cooker to form
the necessary steam. Try this formula: 1 cup of liquid for
the first 15 minutes of pressure cooking then 1/3 cup of
liquid for each subsequent 15 minutes.
• Since flavours are more concentrated, reduce amounts of
herbs and seasonings when converting conventional
recipes. Fresh herbs are better for pressure cooking than
dried herbs.
• Generally speaking, pressure cookers cook foods in about
1/3 the time of conventional cooking methods.
• Increase cooking times by about ten percent when cooking
in high altitudes over 3,500 feet.
• If you wish to cook food for less time than the pre-
programmed amount, watch the timer and press Cancel
when desired cooking time has elapsed.
• Pressure will not be achieved until the internal temperature
in the pot is 40 degrees higher than the boiling point of
water. The cooking time will not begin until pressure is
achieved.
• Always check to make sure your gasket and float valve are
clean and in good working order.
• We have included recipes using the maximum level. Use
this as a guide when creating or adapting your own recipes.
Do not fill above the 3/5 max level.
• If food needs more cooking select the 10 minutes cooking
cycle and press start.
• Do not cook on the browning function if using the steaming
tray and trivet.
Note: Raw meat is perishable food, which should not be left
at room temperature for more than 2 hours. We advise to
not use the delay timer when cooking recipes that include
meat products.
RECIPES
Chicken Soup serves 4
Chicken portions, bone in, skinned 4
Chicken stock 4 cups
Carrot, chopped 1
Small onion, chopped 1
Celery stick, chopped 1
Salt and freshly ground black pepper
• Place all ingredients in the Rapid Cook and secure lid
• Cook for 50 mins.
• Release pressure when cooked and strip chicken to serve.
Discard bones or use to make stock.
Spicy Lentil Soup serves 4
Oil 1 tbsp
Onion, chopped 2
Garlic cloves, crushed 2
Celery sticks, chopped 2
Carrots, chopped 2
Whole lentils 300g
Water 1L
Chorizo sausage, diced 200g
Cumin 1 tsp
Bay Leaf
Salt and freshly ground black pepper
• Use browning setting to fry onions and garlic until
translucent
• Add rest of ingredients.
• Secure lid and cook for 45 minutes once pressure is
reached.
48815MEE Rev1 +GreekQ7:9225 47507 MEE pump - Jon 5/8/10 17:23 Page 9
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