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16
WARNING: Do not touch
hot surfaces. Use oven
mitts to remove the
lid and or removable
cooking bowl. Lift and
remove the lid carefully
and away from yourself
to avoid scalding from
escaping steam.
WARNING: When
cooking under pressure,
the safety locking lid can
not be opened. Do not try
to force the lid open.
WARNING: After pressure
cooking, allow a couple
of minutes before
releasing pressure and
removing the lid to make
sure that hot liquid inside
will not boil over.
WARNING: Use caution
when opening the
safety locking lid. Steam
escapes as soon as the
lid is opened. Never
place your face or
hands over the Pressure
Express when removing
the lid. Always use oven
mitts when handling
the removable cooking
bowl.
Using Your Kambrook Pressure Express continued
How to Release Steam
(Venting)
For pressure cooking only, pressurised
steam can be released in two ways
when pressure cooking has finished.
1. If the pressure release valve
is NOT manually moved from
the ‘sealing’ to the ‘venting’
position, the steam will release
slowly out of the pressure release
valve automatically. This ‘slow
release’ method is recommended
for recipes containing larger
quantities of liquid such as soups
and casseroles to prevent liquid
being forced out with the steam.
2. Alternatively, use a heat proof
spatula or oven mitt to manually
move the pressure release valve
from the ‘sealing’ to the ‘venting’
position. Steam will escape very
quickly from the valve in this ‘fast
release’ method.
NOTE: The safety locking lid will
not open until all the steam has
been released. Do not force the
lid to open.
How to Sauté
The Sauté setting is ideal for browning
meat and caramelising vegetables.
This seals in the moisture, tenderises
and intensifies the flavour.
The Sauté setting is also handy if
the liquid amount is excessive after
pressure cooking. Just remove the
lid and operate the Sauté setting for
approximately 10–15 minutes or until
the liquid reduces by the desired
amount.
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