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18
Using the Trivet
The stainless steel trivet is for any food
that needs to be raised above the
liquid level. Ensure that the trivet is
placed in the removable cooking
bowl before plugging the power cord
into the power outlet (See Fig. 7).
Fig. 7
Pressure Express
Cooking Guide
Your favourite traditional recipes
can be easily adapted to pressure
cooking. The following charts are
a guide to Pressure Cooking times
as compared to conventional
cooking times. If trying conventional
recipes that are not included in our
recipe section, we recommend you
calculate that it will cook 70% faster
than conventional cooking time.
NOTE: Cooking times are
approximates only and times
will vary according to nature of
certain foods and quantities.
Pressure Cooking
Vegetables
For Best Results
• If cooking vegetables on their
own, the usual ratio of liquid to
vegetable is 1 cup to 1kg, or
1 cup of water to every 1kg of
vegetables
• Frozen vegetables must be
thawed.
• Root vegetables such as potato
and beets should be cut into
small, even-sized pieces to ensure
more even cooking results.
• Peel vegetables when
appropriate. Keep in mind that
some vegetables like potatoes
and beetroots hold shape better
when the peel is left intact.
• Use the stainless steel trivet to
poach fruit. If cooking whole fruit,
peel the pears or apples and,
if required, cut off some of the
bottom ends so they will stand
upright on the trivet. Add liquid to
the removable cooking bowl.
Pressure Cooking Rice
Rice can be cooked in a fast and
more effective way due to the
high temperature of the Pressure
Express. With the safety locking lid
maintaining a high level of moisture
within the unit, perfect soft and fluffy
rice is very easy to make.
Using Your Kambrook Pressure Express continued
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