models:tpc04a,tpc07a,tpc11a 4l, 7l, 11l … · models:tpc04a,tpc07a,tpc11a 4l, 7l, 11l aluminium...

Models:TPC04A,TPC07A,TPC11A

4L, 7L, 11L ALUMINIUM PRESSURE COOKER

TEDELEX_TPC04A,07A,1A_IB_21-6 6/21/04 4:59 PM

Read these instructions before using your Tedelex Pressure Cooker and keep themin a safe place for future reference. If you pass the pressure cooker on to anyoneelse, you should also pass on the instructions.Remove all packaging, but keep it until you are satisfied that your pressure cooker isoperating correctly.You may find a plastic label on the outside of the product, listing its features.This must be peeled off before use.You will find a small packet containing 3 spare fusible disks inside the body of thepressure cooker. Keep these in a safe place in case the disk ever needs replacing.The 4l unit is referred to as the Compact Pressure Cooker.

CONTENTS PAGEImportant safeguards 4How to use your Tedelex pressure cooker 5Pre-steaming 7Using a lifting strap 7Containers 8Using the basket 8How pressure cooking works 8Advantages of pressure cooking 8About the recipes in this book 9Cooking times 9Cooker types 9Problem solving 9Safety features 11Care and maintenance 11After sales service 12Warrantee 34Recipe index

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TEDELEX_TPC04A,07A,1A_IB_21-6 6/21/04 4:59 PM Page 3

IMPORTANT SAFEGUARDS1. This appliance cooks under pressure. Improper use may result in a scalding

injury.2. Do not use the pressure cooker for anything other than domestic cooking

under pressure. Doing so may be dangerous. It will invalidate your guarantee.3. Take great care when moving a pressure cooker containing hot liquids.4. Do not touch hot surfaces, using the handles.5. The operation of the safety devices may be accompanied by a sudden

expulsion of steam and, in extreme cases, liquid. In order to reduce the risk ofthis happening you must follow these instructions.

6. Use only liquids which will give off steam when boiling, e.g. water, stock, wine,milk. Do not use oil or melted fat.

7. Do not use the pressure cooker to cook oil under pressure.8. Before attempting to remove the lid, check that all pressure has been released

(see items 1 and 2 under “Safety Check”).9. If the lid is difficult to open, do not force it. leave the pressure cooker to cool

a little longer. Use the steam release method indicated in each recipe.10.Close supervision is necessary, especially if there are children in the home.11.Check the vent pipe and safety devices for blockages before each use.12.Put at least 300ml ( 1/2pt) of liquid into the pressure cooker.This is enough for

up to 15 minutes cooking. when cooking for more than 15 minutes, increasethe amount of water by 150ml ( 1/4pt) for each additional 15 minute period orpart period.

13.Do not fill the body of the pressure cooker more than two thirds full withsolid food or more than half full with liquids.

14.Check that the lid is properly closed by making sure the handles are in line,otherwise the pressure cooker will not work correctly and may be damaged.

15.Tie down any greaseproof or foil coverings, otherwise they may block thesafety devices, causing an excessive build up of pressure.

16.Do not cook dumplings with the lid on, as the dough will rise and may blockthe safety devices. Cook the food without dumplings for the recommendedtime, release the steam, remove the lid, then add the dumplings and cook themwithout the lid.

17.Do not place the pressure cooker in an oven.18.Take extra care when cooking foods such as apple sauce, cranberries, pearl

barley, cereals, split peas, rhubarb, noodles and pasta.These foods tend tofoam, froth, and sputter, and may block the vent pipe,Additional information isprovided in the Recipe section.

19.Use the lid only with the body supplied (and vice versa).

House hold use only.4


BEFORE USEBefore using the pressure cooker for the first time, remove all packaging, wash theweight, body, and basket in hot soapy water, rinse and dry them.Wipe the lid andgasket with a clean damp cloth.

1 Disk safety valve2 Vent pipe3 Weight4 Manual lid lock5 Lid handle6 Pressure indicator/lid

safety lock7 Gasket (rubber sealing

ring)8 Body handle9 Basket10 Body11 Front lifting handle12 Lid13 Spring safety valve

HOW TO USE YOUR TEDELEX PRESSURE COOKERSafety check (Fig 2 & 3)1. Before each use, check that the holes in the weight,

vent pipe, spring safety valve, and disc safety valveare free of blockages.

2. Grip the wire loop on the top of the spring safetyvalve and lift it up against its spring, to check that iscan move freely.

The gasket (Fig 3)3. Gaskets are manufactured slightly oversize, as they

shrink in use.After a number of uses, the gasket willshrink to fit. Later still, it will shrink to undersize.When this happens, you should remove the gasket,stretch it evenly in all directions, and refit it.You willneed to do this before each use.

4. Rub a little vegetable oil around the gasket, forlubrication.

5. Put the gasket into the lid rim, tucking it under the flanges in the rim.Filling6. Place the ingredients in the pressure cooker with the recommended amount of

water or liquid.7. You must use at least 300ml ( 1/2pt) of liquid.This is enough for up to 15 minutes

cooking.When cooking for more than 15 minutes, increase the amount of water by150ml ( 1/4pt) for each additional 15 minute period or part period.

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Fig 1


8. Do not fill the body of the pressure cooker more than two thirds full with solidfood or more than half full with liquids or foods which may foam up.

Fitting the lid (Fig 4)9. Fit the lid to the pressure cooker, lining up the arrows on

the outside of the lid and the top of the body handle.10. Press down lightly in the lid, opposite the handle, and turn it

clockwise until the two handles meet and the manual lidclicks into place. Do not try to force the handle around anyfurther.Take care not to trap your fingers between thehandles.

11. Put the weight on the vent pipe (Fig 1), and press gentlydownwards to seat it. Check that it is free to rotate.

Start cooking12. Place the closed pressure cooker on the hob and apply maximum heat. If cooking

with gas, make sure that the flames do not go up the sides of the pressure cooker.13. As the pressure cooker heats up, air and steam will be expelled from the pressure

indicator/safety lid lock.14. As the pressure increases:

the pressure indicator/safety lid lock will rise until it is just below the top surface ofthe manual lid lock the weight will rise up the vent pipe and start to rotate steamwill issue from the holes in the weight.

15. When this happens, reduce the heat and start timing now.Regulate the heat16. At the correct pressure, the weight will turn slowly and steam will come out of the

steam holes.You may not be able to see the steam, but you will hear it hissing.17. If the pressure rises, the weight turns faster, more steam comes from the holes, and

the hissing gets louder.This does not cook any faster, it just produces more steam,more noise, and wastes fuel/gas/electricity.

18. If the pressure falls, the weight stops turning , and the pressure indicator/safety lidlock will drop back into the handle.

19. The trick is to regulate the heat so that it is producing just enough pressure to keepthe weight turning and hissing.

20. Initially, this may mean you have to fiddle around with the cooker control to get itjust right. Judging the right settings will become easier with use.

21. Some steam will escape from around the pressure indicator/safety lid lock andweight during cooking.This is normal and should not be a cause for alarm.

22. You will find that wisps of steam come from the edge of the lid, the safety devices,and the handles.Again, this should not cause alarm – whatever you do, some steamwill inevitably find its way out.

23. If you see a great deal of steam coming from the edge of the lid, the gasket isprobably not seated correctly – let the pressure cooker cool down, then stretch andreseat the gasket. If this does not solve the problem, the gasket probably needsrenewing.

24. At the end if the cooking time, turn off the heat and remove the pressure cookerfrom the hop, using both handles.

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Releasing pressureWarning: This will release steam.Take care that the steam is not directed at or

deflected towards anyone.25. There are two ways to release pressure.i) Quick release: Place the pressure cooker in the

sink and run the cold tap water overit (do not submerge the pressurecooker in water). Steam andpressure will be releases fromaround the pressure indicator/safetylid lock.

ii) Slow release: Leave the pressure cooker to cool naturally. Steam and pressurewill be released slowly from around the pressure indicator/safetylid lock.

The method to use is shown in each recipe.26. As the pressure is released, the pressure indicator/safety lid lock will retract into the

handle (Fig 4).27. To ensure that all pressure has gone from inside the pressure cooker, check that the

pressure indicator/safety lid lock has dropped into the handle.28. When all the pressure has gone, use a cloth or oven glove to protect your hand

from the heat, and lift the weight off the vent pipe, then turn the lid handle anti-clockwise to release it.

29. If the lid is difficult to remove there may still be some pressure inside the pressurecooker. Leave it to cool for a few minutes longer, do not try to force it.

Warning: Use oven gloves when handling any part of the pressure cooker otherthan the handles.

PRE-STEAMINGSome recipes. such as Christmas pudding, require a period of pre-steaming before beingbrought to cooking temperature.Pre-steaming should be done in a closed pressure cooker, on a medium heat, with theweight left off. Once the pressure cooker is steaming, the heat should be reduced tolow so that only a small amount of steam escapes.The water should not be allowed toboil rapidly, as more steam will be given off and the pressure cooker could boil drybefore the end of the cooking time.When the pre-steaming time is complete, check that there is sufficient water in thebody of the pressure cooker, put the weight in position, close the pressure cooker, thenincrease the heat to bring it up to cooking pressure.USING A LIFTING STRAP (Fig 6)When cooking in a container, put a thickly folded strip ofaluminium foil under the container, to use as a lifting strap.Make sure the ends of the strap are not long enough to reachthe underside of the lid, to avoid blocking the vent tube andsafety valves. Grip the ends of the strap, not the hot container.You should still use the oven gloves.

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CONTAINERSWhen choosing basins, bowls, moulds or dishes, check beforehand that they will fiteasily into the pressure cooker and that they will not come to within 2.5cm (1”) of thetop of the pressure cooker body, after allowing for the height of the basket and anycover (greaseproof paper, foil etc.). Any type of heat proof container may be used –metal, enamel, glass, earthenware or boilable plastic.Boilable plastic containers capable of withstanding 130ºC (266ºF) may be used with thepressure cooker. Do not use them with the lids fitted, as this will prevent the thepenetration of steam into the food. Do not use containers which are cracked.USING THE BASKETThe basket serves to keep the food clear of the cooking liquid, to aid insertion andextraction, but still allows the steam to circulate freely around the food.The basket canbe lined with aluminium foil for foods such as rice or pasta.To ensure that rice or pasta does not block the safety vents, the basket should becovered with greaseproof paper, which should be tied down securely.If you need to cool anything that must be raised off the bottom of the pressure cooker(e.g. kilner jar), remove the separator from the basket and stand the jar in the basket.HOW PRESSURE COOKING WORKSUnder normal conditions, water boils at a temperature of 100ºC. If the pressure isincreased the boiling point also rises.Your Tedelex pressure cooker has been speciallydesigned to control the escape of steam, to allow pressure the build up safely in thepressure cooker, thereby increasing the cooking temperature.This results in cookingtimes up to 3 times faster than normal, and delicious tender food.Your pressure cooker operates at a nominal pressure of 80kPa (11.6 p.s.i.).ADVANTAGES OF PRESSURE COOKINGEconomical Cooks up to three times faster and uses only one hob or ring, saving

both time and fuel.Nutritional Cooking under pressure is recognised as one of the healthiest ways to

prepare food. More vitamins and minerals are retained, with minimumloss of colour and flavour, compared with conventional cooking.

Versatile Cheaper, tougher cuts of meat will be tenderised. Bulkcooking/blanching for the freezer is easier in a pressure cooker.

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ABOUT THE RECIPES IN THIS BOOKThe recipes in this book give a guide to cooking in your Tedelex pressure cooker.Youcan of course adapt your own recipes for pressure cooking. Look for a similar recipe inthis booklet to give you an idea of the method to use. Follow the instructions for theminimum liquid requirement, and use either metric or imperial measurements, do notmix the two.The method of steam release is indicated in each recipe.COOKING TIMESCooking times for food are determined by the size of the individual pieces of food. It isbest to cut up larger vegetables (e.g. potatoes, swedes) to achieve the same cookingtime for different foods cooked. If necessary, steam may be released and foods withshorter cooking times added later.COOKER TYPES The pressure cooker is suitable for use with gas cookers, electric radiant rings and solidhotplates. It is not suitable for use with ceramic, halogen, or induction hobs.When cooking with gas, make sure that the flames do not go up the sides of thepressure cooker. When using electricity, use a ring or hotplate whose diameter is thesame as, or slightly smaller than, the bottom of the pressure cooker.PROBLEM SOLVINGSteam leaks from under the lidThe gasket forms a steam-tight seal between the lidand the pressure cooker body.A damaged or worngasket will result in the loss of steam.This will affectcooking times and may cause the pan to boil dry.If the gasket has shrunk slightly, remove it, allow it tocool, stretch it, then replace it.We recommend replacing the gasket at least once ayear, but this may have to be done more frequently ifthe pressure cooker is in constant use.Steam leaks from the disc safety valve (Fig 7)Check that the vent screw has not become loose. Ifit has, tighten it with a screwdriver. If the disc hasbecome brittle with age, it may have developed a hairline crack. If this has happened,remove the vent screw, replace the fusible disc with one of the spare discs supplied withthe pressure cooker, then replace the vent screw.It should not be necessary to disturb the knurled bolt, fibre washer and internal nut.

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The spring safety valve is blocked (Fig 8)If the steam safety valve becomes blocked, it can bedismantled easily for cleaning.Remove the wire loop from the top of the piston in thesame way you would remove a key from a keyring, thenunscrew the knurled nut to release the piston andspring. It should not be necessary to disturb the hollowbolt, fibre washer and locknut.To reassemble, place thepiston inside the spring, push them up into the hollowbolt (from underneath the lid), hold in place with afinger, and thread the wire loop through the hole in thetop of the piston.Check that the plastic seal is seated inside the knurlednut, then screw it on to the end of the hollow bolt.

Difficulty in closing the lidSmear a little vegetable oil around the edges of the lidand body rims.

Difficulty in opening the lidThe pressure cooker cannot be opened until all the pressure has been released. Leave itto cool for a little longer.

Loose handlesUse a cross head screw driver to tighten the screws.The (single) body handle screw ison the underside of the handle.The (two) lid handle screws are inside the lid rim. Donot attempt to loosen the lid handle screws or remove the lid handle.

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SAFETY FEATURESYour pressure cooker has the following safety devices:1. When the pressure inside the pressure cooker reaches the working pressure of

approximately 80 kiloPascals (11.6 p.s.i.), the weight will rise up the vent pipe andexcess pressure will escape.This is normal.

2. If the vent pipe is completely blocked, the spring safety valve will lift to vent excesssteam.

3. In the centre of the disc safety valve is a fusible disc made of a special alloy, If thefirst two safety devices malfunction, this will melt and release excess pressure.

CARE AND MAINTENANCEGasket (Rubber Sealing Ring)With use, the gasket will shrink slightly.After each use, it should be stretched in alldirections. It will also harden. It should be replaced if steam is found to be leakingregularly from below the rim of the lid, or after 9-12 months regular use.CleaningThe pressure cooker should be cleaned thoroughly after each use.Allow it to cooldown before cleaning.1. Remove the spring from inside the bottom rim of the

weight by pushing a cocktail stick between the springand the weight.Wash the weight in warm soapy water.Food residues may be removed from the inside and thevents with a cocktail stick. Replace the spring inside thebottom rim of the weight. Check that neither of theends of the spring catches on the hole in the centre ofthe weight, as this will prevent it passing over the tip ofthe vent tube.

2. Remove the gasket from the lid, wash the lid, body,basket and gasket with hot water and a little householddetergent, using a soft cloth. Rinse and dry thoroughly.

3. Check that the vent pipe is clean and unblocked, otherwise the pressure cooker willnot work properly.

4. To prevent discolouration, add a little lemon juice or vinegar to the cooking water. Ifstaining occurs, it is quite harmless and can normally be removed by simmering forabout 20 minutes with a strong solution of cream of tartar, vinegar or lemon juice.

5. When storing the pressure cooker, do not leave it closed and do not store the lidupside down on the pan, as this will scratch the lid.

Do not:a) wash any part of the pressure cooker in a dishwasher.b) leave the metal parts to soak in hot soapy water, this may dull the exterior.c) use soda, washing powder, scourers or abrasive cleaning pads, as these will

damage the aluminium and the finish.

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SERVICE If service becomes necessary within the warranty period the appliance should bereturned to an approved Amalgamated Appliance (Pty) Ltd. Service Centre. Servicingoutside the warranty period is still available but this will be chargeable.

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PLEASE AFFIX YOUR PROOF OF PURCHASE/RECEIPT HERE

IN THE EVENT OF A CLAIM UNDER WARRANTY THIS RECEIPT MUST BE PRODUCED.

W A R R A N T YAmalgamated Appliances (Pty) Limited (“the Supplier”) warrants to the originalpurchaser of this product (“the Customer”) that this product will be free of defects inmaterial and workmanship which under normal, personal, family or household purposemanifest themselves within a period of 365 days from the date of purchase or in respectof commercial or professional purposes, manifest themselves within a period of 90 daysfrom the date of purchase. Any claim in terms of the warranty must be supported by aproof of purchase. If such proof is not available, then notwithstanding anything to thecontrary herein, the Supplier’s normal charge for service and/or spares will be payableby the Customer upon collection of the repaired product. If a claim is made in terms ofthe aforesaid warranty within the first 7 days from the date of purchase, the faultyproduct will be exchanged (provided that the product is in its original packaging with allaccessories). Failing return of the product within 7 days, the Supplier’s liability shall belimited on return to the Supplier of the product or parts thereof, to the replacement orrepair (in the sole discretion of the Supplier, or its duly authorised service dealer) of theproduct to eliminate any defect in workmanship or materials found to be dueexclusively to any acts or omissions on the parts of the Suppliers, of which defects theSupplier shall have been notified in writing by the Customer within the aforesaidwarranty period. The warranty provided herein and the obligations of the Supplier asaforesaid are in lieu of, and the Customer waives, all other warranties, guarantees,conditions or liabilities, express or implied, arising by law or otherwise, includingwithout limitation, any obligation of the Supplier in respect of any injury, loss or damage(direct, indirect or consequential) arising out of the use of, or inability to use, thisproduct and whether or not occasioned by the Supplier’s negligence (gross orotherwise) or any act or omission on its part. The warranty does not include and willnot be construed to cover products damaged as a result of disaster, misuse, abuse orany non-authorised modification of the product. The warranty does not includereplacement of light bulbs, heater bars, paper bags or any glass, plastic bowl or jug orother expendables. During the warranty period the product should be taken to aservice centre of the Supplier or one of its duly authorised service agents. The Supplierneither assumes nor authorises any other person to assume for it, any additional liabilityin connection with the sale or servicing of its products.

AMALGAMATED APPLIANCES (PTY) LTD.29, HERONMERE ROAD TEL NO. (011) 490-9000 P O BOX 39186BOOYSENS, JOHANNESBURG BOOYSENS2016 2016

CAPE TOWN TEL NO. (021) 535-0600 DURBAN TEL NO. (031) 792-6000

REGISTER YOUR WARRANTY ONLINE – www.amap.co.za

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CHECKPOINTS WHEN MAKING STOCKS AND SOUPS• When making stock, do not add starchy food such as potatoes, bread, thickening sauces, gravies,

green vegetables or milk.• Take care not to add too much of one strongly flavoured ingredient (e.g. turnip) which would spoil

a delicately flavoured ingredients.• Usually, less seasoning is needed when making soups in your Pressure Cooker, since everything is

more concentrated and the ingredients retain more of their own mineral salts.• The base of the cooker should nnot be more than half full after all the ingredients adn liquid have

been added.The liquid must have room to boil. Extra liquid can always be released slowly.• Normally you should release steam quickly for soups and slowly for stocks. If a soup recipe

contains rice or pasta or is of a thin consistency, steam should be released slowly.• Thickening agents should be added after the main cooking. To enrich or add special flavour to

soup, cream can be added just before serving. Do not re-boil as the cream will curdle.• When adapting your own recipes, follow the proportions of ingredients in this section. (Always

remember to use a minimum of 300ml (1/2pt) liquid).• For larger quantities, increase the ingredients but not the liquid and adjust the consistency after

cooking.When making soups for the freezer slightly less liquid can be used so that they are in areally concentrated form. In this way they take up less storage space.

MINESTRONEThe base of the cooker should not be more than half full after all the ingredients and liquid havebeen added. The consistency can be adjusted after cooking by adding more liquid.Slice the leeks & green beans thinly and cube the balance of the vegetables in 1cm cubes.1 cup = 250ml1 tablespoon = 15ml1 teaspoon = 5mlIngredients 4 Litre 7Litre 11 LitreLean, streaky bacon, chopped 60g 100g 180gLeeks, thinly sliced 1 cup 2 cups 21/2 cupsCelery, cubed 3/4 cup 1 cup 2 cupsCooking oil 2 Tbsp 4 Tbsp 6 TbspGreen beans, sliced 1 cup 11/2 cups 21/2 cupsCarrots, cubed 1 cup 13/4 cups 21/2 cupsPotato, peeled and cubed 1 cup 11/2 cups 21/2 cupsBrinjal, peeled and cubed 1 cup 13/4 cups 21/2 cupsChicken stock cubes 2 3 4Bay leaves 2 3 4Tomato paste 2 Tbsp 4 Tbsp 6 TbspWater 4 cups 7 cups 11 cups410g can baked beans in tomato saucepepper to tasteTo ServeGrated Parmesan cheeseChopped parsleyMethod1. Prepare the vegetables. Remove basket from cooker. Heat oil and lightly fry bacon, leeks and celery for

a few minutes.2.Add remaining ingredients, except baked beans and pepper. Close the cooker and bring to full pressure

and cook for 7 – 10 minutes.3. Release steam quickly. Add the beaked beans and pepper and reheat. Taste and adjust seasoning.

Should you like a thicker consistency, mix a little corn flour with water to thicken the soup. Remove bayleaves.

S TOCK S AND SOUP S

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4. Serve sprinkled with Parmesan cheese and chopped parsley.NB A handful of small pasta shapes may be added to the soup.

CHECKPOINTS FOR COOKING FISH• Clean, trim and wash the fish. Dry and season well with salt and pepper. Sprinkle lemon juice over

both sides. Dot with butter if required.• Fill the Pressure Cooker no more than half full with casserole type recipes.The liquid must have

space to boil up.• The fish can either be cooked directly in the base of the pressure cooker or steamed, by placing

in the perforated basket. For ease leave sufficient foil at each side to form lifting handles.• Remember to include at least the minimum amount of liquid 300ml (1/2pt) in all recipes. The

cooking liquid may be water, fish stock, milk, a suitable wine or cider.• Release steam quickly.As cooking times are short, always ensure that you time cooking accurately.• Always thicken after cooking, unless a casserole is being prepared when the fish may be tossed in

flour before cooking.

COOKING TIMES These cooking times are approximate depending upon the thickness of the fish. If in doubt, alwayscook for the minimum time only, to prevent overcooking. Fish can be classified into 3 groups:

Type Cut of Fish Cooking time atFull pressure

White - Bass, Bream, Brill, Cod, Steaks and fillets 4-5 minutesColey, Haddock, Hake, Halibut, Whole fish 6-8 minutes per 450g

450g (1lb)Plaice, Rock Salmon, Sole,

Turbot, Skate Wings,Whiting

Oily - Herring, Mackerel, Mullet, Fillets 4-5 minutesTrout Whole fish 7-8 minutes

(depending on size)Salmon Steaks, cutlets or pieces 5-6 minutes

Small, whole (Salmon Trout) 6-8 minutes per 450g (1lb)

Shellfish - crab 8-10 minutesLobster 10-11 minutes

Prawns, Shrimps 3 minutes

F I S H

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Vegetables cooked in the Pressure Cooker can be enjoyed at their best, supplying essential vitamins,minerals and fibre to our diet. By cooking in steam, in the absence of light and air, with a smallamount of liquid, the vegetables retain their colour, flavour and nutritional value. Nothing is wasted,for the concentrated vegetable juices can be used as the basis for soups, sauces and gravies.Remember that the age, freshness and size of the vegetable pieces will affect cooking times as theywould in an ordinary saucepan. Careful timing is therefore important to prevent overcooking. Greenvegetables must always be added to the cooker with the water already boiling so that the cookingtemperature is reached quickly. Cooked in this way they will retain their bought colour. Place thevegetables in the perforated basket, to ensure that they are cooked in steam.This helps prevent thenutrients dissolving in the water.A selection of vegetables may be cooked together, but, ideally, theyshould have similar cooking times, otherwise the more delicate vegetables will overcook. If this isnot possible, then the larger vegetables should be cut smaller so that the cooking times will be thesame. Generally, root vegetables will take the same time if cut into equal-size pieces (see chart).When cooking vegetables, the times are given as a guide. Older, tougher vegetables will need slightlylonger cooking than younger tender ones.CHECKPOINTS FOR COOKING FRESH VEGETABLES• Wash and prepare the vegetables according to kind, cut as desired.• The minimum 300ml (1/2pt) water is all that is required for most vegetable cooking.• Place the basket inside the cooker. Sprinkle each layer of vegetables with salt (a little less than

usual) as they are packed in the basket.• Full pressure is used for all fresh vegetables and the steam is released quickly, except for beetroot.

Delay could result in overcooked vegetables.• Use the concentrated vegetable stock in a sauce or gravy.FREEZER TIPVegetables can be cooked in your Pressure Cooker, then puréed and frozen to be used in soups.Frozen vegetables should not be thawed before pressure cooking. Just cook them for the same timeas you would the fresh vegetables. Most frozen vegetables cook so quickly anyway that you may notfeel it is worth using the pressure cooker.BLANCHING VEGETABLES FOR THE HOME FREEZERYour Pressure Cooker eliminates the need for the large pan and the huge quantities of water usuallyrequired for blanching vegetables. Blanching is essential to ensure that the quality of the vegetablesdoes not deteriorate during freezer storage. When freezing, always use vegetables which are inperfect condition.CHECKPOINTS FOR BLANCHING VEGETABLES• Prepare vegetables as usual. Pour 300ml (1/2pt) water in the cooker, and bring the water to the

boil.• Use the perforated separator basket for small vegetables, pile in other vegetables.• The cooker must never be more than two-thirds full.• Use full pressure and blanch for the recommended time.• Release steam quickly (except for beetroot), lift out the vegetables and plunge them into ice-cold

water.• After blanching, drain vegetables well, pack, label and freeze as usual.

Pulses can be a tasty and inexpensive source of protein in the diet. They normally require longsoaking and cooking to make them tender, but with the aid of your Pressure Cooker, both theseprocesses can be reduced considerably. It is no longer necessary to soak them overnight and thencook them for hours. Follow the checkpoints to ensure success every time.

VEGE TAB L E S

PU L S E S ( DR I ED B E AN S , P E A S AND L ENT I L S )

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CHECKPOINTS FOR COOKING PULSES• Pulses swell during cooking and also tend to froth and boil up. It is essential that the base of the

pan is not more than one-third full after pulses and liquid have been added.• Weigh the pulses, put into a large basin and add sufficient boiling water to cover them. Leave to

stand for one hour. (Soaking is not necessary for split peas). Bicarbonate of soda should not beused as it will discolour the cooker.

• Drain and make up the soaking liquid to 1litre (2pt) for each 225g (8oz) of pre-soaked weight ofpulses. Do not exceed these quantities during cooking.

• Salt should always be added after cooking. Salt hardens the pulses and prevents the absorption ofliquid.

• Put the soaked pulses and liquid into the cooker and bring to the boil in the open pan. Skim well.Reduce the heat so that the contents are boiling gently but not rising in the pan. Close the cookerand maintaining the same low heat, bring to pressure. Cook for the recommended time (seechart). Strain before using. Release steam slowly.

Important: Filling the cooker more than two-thirds full or using too high heat could result in thecontents rising in the pan and blocking the controls or vent pipe. After cooking pulses in yourPressure Cooker it is essential to clean these to prevent them from becoming blocked.

Warning: All beans (and especially Dried Red Kidney Beans) should be soaked in boiling water for1 hour prior to cooking.They must not be eaten raw or uncooked. If the Pressure Cooker methodof cooking is not used, then they must be soaked overnight and boiled rapidly for 15 minutes beforecooking further. Follow the above Pressure Cooker method for safe and perfect cooking every time.

COOKING TIMES FOR PULSES225g (8oz) dried beans/peas = Approx.450g (1lb) cooked weight.Pulse Time at full pressure Pulse Time at full pressureChick Peas 16-22 mins Soya Beans 15 minsSplit Peas 6-8 mins Butter Beans (small) 10 minsKidney Beans 16-18 mins Whole Beans 25-30 minsHaricot Beans 6-8 mins Butter Beans (large) 15 mins

Warning: Do not cook Bean Mix in your Pressure Cooker as the cooking times vary according tothe ingredients. Overcooking of the lentils in the mix could cause the vent pipe tobecome blocked.

SPICY LENTIL AND TOMATO CASSEROLE22 minutes at full pressure 2 celery sticks, thinly sliced225g (8oz) dried lentils, unsoaked 2 x 15ml tbsp chutney550ml (1pt) chicken stock 10ml (2tsp) Worcestershire sauce1 onion, finely chopped Salt and pepper2 tomatoes, skinned and chopped Chopped parsley to garnishMethodPlace all the ingredients in the cooker and stir well. Slowly (on a low heat) bring to full pressure and cookfor 4 minutes. Careful timing is necessary to prevent overcooking. Release steam slowly. Gently stir themixture and check the seasoning. Serve sprinkled with parsley.

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TIMETABLE FOR COOKING AND BLANCHING VEGETABLESVegetable Choice and Preparation

Artichokes small 225g (8oz)Globe medium 300g (10oz)

large 350g (12oz)Jerusalem 25g (1oz) pieces

Asparagus young(bunches) old

Beans Broad medium sizedFrench top & tail, leave wholeRunner string & slice thickly

Beetroot small 550ml (1pt) watermedium 900ml (11/2pt)waterlarge 1litre (2pt) water

Broccoli Spears

Brussels Sprouts smallmediumlarge

Cabbage, red, green shreddedwhite or sring greens

Carrots old, 1cm (2”) slicesyoung/whole, old/halved/quartered

Cauliflower floretswhole - smallwhole - large

Celery 5cm (2) lengths

Chicory smallmedium

Corn-on-the-cob smalllarge

Cougettes sliced, 2.5cm(1”) thick

Fennel halves

Leeks whole, trimmed

Marrow 2.5cm (1”) slices. Peel, de-seed

Onions 0.5cm (4”) sliceswhole

Parsnips 2.5cm (1”) cubes

Peas choose young peas and shell

Peppers, Red & Green usually stuffed (see recipe)

Potatoes new, whole smallold, quartersfor roasting

Spinach choose young fresh spinach

Swede/ Turnip 2.5cm (1”) cubes

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Cooking time at Blanching time atfull pressure (Mins). full pressure (Mins).

9-12 111-13 113-15 14-5 1

3 14-5 2

4-5 14-5 14-5 1

11-12 5 (sliced)16-18 10 (whole)22-27

4-5 1

3-4 14-5 14-5 1

4-5 1

4-5 15-6 2

3 15-6 -7-8 -

4-5 1

3 -4-5 -

6-7 29-11 3

3 1

4-5 1

3 1

3 1

3 -5-6 -

3-4 1

4 1

4-5 -

8-9 29-10 24-5 -

2 1

4-5 1

19


COOKING TIMESThe times given in this section are intended as a guide. The quality of the meat, its weight, size,thickness and the proportions of lean, fat and bone will affect the cooking time. Experience will soonhelp you judge cooking times so that the meat is done to the degree you prefer. If you use a tougheror more tender cut to that stated in the recipe, adjust the cooking time accordingly.CHECKPOINTS FOR POT ROASTING• Joints should not weigh more than 1.4kg• Wipe, trim, cut the meat and calculate cooking time (see chart).• Brown the joint in a little fat in the base of the cooker. Remove the joint and excess fat from the

cooker.• Calculate the liquid required by adding 300ml (1/2pt) stock for the first 15 minutes cooking and a

further 150ml (1/4pt) for every subsequent 15 minutes cooking. (Any suitable liquid can be used -wine, beer, cider etc.)

• Always position the joint in the trivet if large enough or in the basket if smaller and cook for thecalculated time.

• Release steam slowly, except for very small joints which can be released quickly.• After cooking, use the stock to make a gravy or thickened sauce to serve with the meat.• If sufficient space is available, without the base being two thirds full, prepared vegetables can be

cooked around the meat at the same time. Release the steam slowly 5 minutes before the end ofthe cooking time, open the cooker, place in the vegetables and proceed as usual.

• If you which to serve dumplings, do not cook them with the lid on, as the dough will rise and mayblock the safety devices. Cook the food without dumplings for the recommended time, releasethe steam, remove the lid, then add the dumplings and cook them without the lid.

Joints for pot roasting Time per Joints for pot roasting Time per450g(1lb) 450g(lb)

Beef Topside 13-16 mins Pork Shoulder, boned & rolled 16-18 minsBrisket, rolled 22 mins Loin 14 minsSilverside 16-18 mins Veal Breast, boned & rolled 14 minsLamb Breast, boned & rolled 16-18 mins Shoulder boned & rolled 14 minsShoulder, boned & rolled 16-18 mins Knuckle 14 minsBest end 14 mins Loin 11-13 minsFREEZER TIP FOR JOINTSFrozen joints can be pot-roasted in your Pressure Cooker.There is no need to thaw the joint butyou must allow extra cooking time and adjust the liquid as follows:28-30 minutes per 450g (1lb) for topside.35-38 minutes per 450g (1lb) for brisket.Allow 300ml (12pt) stock for each 450g (1lb) meat, plus 150ml (1/4pt)E.g. Beef - topside (thawed) 1.4kg (3lb) Cooking time = approx. 40 minutes, use 550ml (1pt) stock.Beef - topside (frozen) 1.4kg (3lb) Cooking time = approx. 85 minutes, use 1litre (1pt) stock.

These are ideal methods to use when cooking cheaper cuts of meat such as shin of beef or necklamb.They can be made into delicious and exciting dishes by the addition of vegetables, herbs orwine, which makes them ideal, not only for all the family, but for special occasions too. Braising usesless liquid than stewing but this must not be less than 300ml (1/2pt). For braising, the basket issometimes used to raise the meat above the liquid, whereas in stewing, the meat is cooked in theliquid.

MEAT

S T EW ING AND BRA I S I NG

20


CHECKPOINTS FOR STEWING AND BRAISING• For stewing and braising, steam should be released quickly unless otherwise stated• Cooking times are determined by the size of the meat chunks, not the number of pieces.

Therefore if the quantity is increased or decreased the cooking time remains the same.• The base of the open cooker is often used for frying the meat before cooking, to seal it and to

help retain the natural juices and flavour.• When adding the stock, the pan should be drawn away from the heat and cooled slightly.• To ensure the correct consistency it is wise to thicken the dish after cooking.However, if the meat

is to be tossed in flour before browning, ensure that, after adding the liquid, the contents arebrought to the boil and stirred well.This will prevent flour ‘catching’ on the base of the cookerand burning during cooking.

• The base of the cooker must never be more than half full after all of the ingredients have beenadded.

FREEZER TIPSReheating cooked frozen stewsTo reheat a frozen cooked stew or braised dish, remove the basket and pour in 150ml (1/4pt) wateror stock.Turn the frozen food out of its container and add it to the stock. Bring to full pressure andcook for approximately 12-14 minutes. Release steam quickly. Stir well and adjust the consistencyof the sauce or gravy as necessary. (For best results, thicken after re-heating to prevent the saucecatching on the base of the pan). Re-heating time depends a great deal on the size of the frozenblock. For example, four portions of stew will take longer to re-heat than a single portion and thecooking time should be adjusted accordingly.COOKING RAW MEAT FROM FROZEN FOR STEWSMeat can be pre-browned from frozen. Use a low heat for frying to prevent the fat from excessivesplattering and to ensure even browning as it thaws.When the liquid has been added (450ml (3/4pt)water or stock) continue to cook in the normal way, but add 5 minutes to the recommendedcooking time. Release steam quickly. Minced meat should always be thawed before cooking,otherwise it tends to stick together in clumps.FROZEN SUET MEAT PUDDINGSThese are better if frozen in the uncooked state and then thawed before cooking in the usual way.BACONYour Pressure Cooker is ideal for boiling cuts of bacon such as forehock, collar, middle cut andstreaky joints.CHECKPOINTS FOR COOKING BACON JOINTS• Do not soak the joint, just remove the basket, put the joint into the pressure cooker base and

cover with cold water. Bring to the boil in the open pan and then discard the water.• Put the joint back in to the pressure cooker (small joints can be placed in the basket.) Add 300ml

(1/2pt) water for joints up to 1 kg (2lb) and an extra 150ml (1/4pt)j for each extra 450g (1lb).A fewsliced root vegetables and herbs placed round the joint will give extra flavour. Bring to fullpressure and cook for 14-16 minutes per 450g (1lb).Release steam slowly.

• Remove joint from the liquid and cook slightly before stripping off the rind.• To serve hot, use the cooking liquid to make sauce or gravy, or score the fat surface, coat with

brown sugar or honey and place it in a hot oven, (400ºF, 200ºC,Gas Mark 6) to glaze for 15 minutes.• To serve cold, allow joint to cool slightly before stripping off the rind and press golden

breadcrumbs, on to the surface or decorate with tinned peaches or pineapple of a specialoccasion.

• After cooking the joint, the remaining liquid can be used for a well-flavoured sauce or gravy.• To cook boil-in-the-bag joints, snip the top of the bad to prevent the bag bursting. Add the

recommended amount of cold water, fit the lid and bring to full pressure. Cook for therecommended time. Release steam quickly.

21


OXTAILThe cooking time for meat chunks, like oxtail, is determined by the size of the meat and not thenumber of pieces, therefore if the quantity is increased or decreased the cooking time remains thesame. However, the quality of the oxtail may vary, and may sometimes require longer cooking timesthan others.1 cup = 250ml1 tablespoon = 15ml 1 teaspoon = 5mlIngredients 4 litre 7 litre 11 litreOxtail pieces, fat trimmed 1kg 2kg 3.5kgSalt and pepperCooking oil 2 Tbsp 4 Tbsp 6 TbspOnion, chopped 1 cup 2 cups 3 cupsGarlic cloves, crushed 2 4 6 Carrots, cut into chunks 1 2 3Cherry tomatoes, skinned 6 9 12410g can tomatoes, roughly chopped 1 1 2Hot fruit chutney 3 Tbsp 1/2cup 1 cupWorcester sauce 2 Tbsp 4 Tbsp 6 TbspMixed dried herbs 1 teaspoon 1 Tbsp 2 Tbsp Whole cloves 4 6 8White wine (or red) 1 cup 11/2cups 21/2 cupsWater (or stock) 1/2 cup 3/4 cup 1 cup

To ServeChopped parsley (± 1/2 cup)Finely grated lemon rind (2 teaspoons)Method1. Trim fat and season oxtail with salt and pepper. Remove basket. Heat oil and brown meat in batches

until brown all over. Remove and set aside.2. Add onion and garlic to pan dripping and fry for a few minutes. Return meat to cooker.3. Add remaining ingredients. Close cooker and bring to full pressure. Cook for 1 hour – 1hr15 minutes.

Check after 1 hour cooking time if meat has reached required tenderness, if not, cook for a further 15minutes at full pressure.

4. Release steam quickly. Serve with cooked rice and garnish with a mixture of chopped parsley and finelygrated lemon rind. .

MOROCCAN LAMB OR BEEF CURRYThe base of the cooker must never be more than half full after all the ingredients have been added.The cooking time for lamb or beef pieces, are more or less the same,the quality and toughness of the meat may differ and may require longer cooking periods.1 cup = 250ml1 Tbsp = 15ml1 tsp = 5mlIngredients 4 litres 7 litres 11 litresBeef or lamb portions 800g 1.5kg 3kgSalt and pepperFlour for dusting the meat lightlyOlive oil 2 Tbsp 4Tbsp 6TbspButter 1 Tbsp 2 Tbsp 3 TbspOnions, chopped 1 cup 11/2 cups 2 cupsGarlic cloves, crushed 2 4 6Chillies, red or green, to taste, finely choppedLime pickle, finely chopped 1/4 cup 1/2 cup 3/4 cupGround ginger 1/2 tsp 1 tsp 2 tsp

22


Ground nutmeg 3/4 tsp 11/2 tsp 2 tspCardamom pods, crushed 3 5 6Ground cloves pinch 1/2 tsp 1 tspGround cumin 2 tsp 1 Tbsp 11/2 TbspGround coriander 2 tsp 1 Tbsp 11/2 TbspCinnamon sticks 1 2 3 - 4Tomatoes, skinned and chopped 2 3 5Chopped parsley 1/4 cup 1/2 cup 1 cupBeef or lamb stock 2 cups 21/2 cups 3 cupsMethod1. Season meat with salt and pepper and dust lightly with flour. Remove basket and fry meat in batches

in heated oil and butter until browned all over. Remove and set aside.2. Add onions, garlic, chilli, lime pickle and all the spices to pan dripping and fry until onion begin to soften.

Return meat to cooker.3. Add tomatoes, parsley and stock. Stir well. Close cooker and bring to full pressure and steam for 15 –

20 minutes. Release steam quickly and check for tenderness.4. Serve with basmati rice cooked with a little cumin seeds.

CHECKPOINTS WHEN COOKING POULTRY AND GAME• Do not fill the cooker more than half full when cooking poultry or game in a sauce or stock.• To ensure even cooking throughout, only cook birds up to 1.4kg (3lb).The bird should fit easily

into the cooker and should be cooked without stuffing, to allow the steam and air to circulateand to ensure that there is no danger of it blocking the setting control.

• Whole birds are timed by the 450g (1lb).All frozen poultry and game must be thoroughly thawedbefore cooking begins.

• All poultry and game should be washed thoroughly, particularly inside the body cavity, and driedon absorbent kitchen paper.

GENERAL METHOD POT ROASTING1. Prepare bird in the usual way. tie wings and legs securely in position.2. Remove basket, heat 30ml (2tbsp) oil in the pan and fry the bird on all sides. Lift out. Pour off

surplus fat and reserve.3. Pour 450ml (wpt) water or cooking liquid into the base of the cooker. Place the bird in the

cooker.Add any other ingredients (giblets, herbs etc).4. Bring to full pressure and cook for the required time (see chart). Release steam quickly.5. If additional crispness is required, baste the bird with the surplus fat saved from frying and place

in a hot oven or under a hot grill for a few minutes.6. Make gravy/sauce using the stock left from cooking.COOKING TIMES AT FULL PRESSUREChicken, Poussin, whole 5-7 mins. Rabbit, jointed 15 mins.

roasting, whole 7 mins. per 450g (1lb) Hare, jointed 30-35 mins.roasting, jointed 5 mins. Partridge, Pheasantboiling, whole 10 mins. per 450g (1lb) whole approx 20 mins.boiling, jointed 10 mins. depending on size

Duckling, jointed 12-15 mins. depending on the size jointed 10-12 mins.Turkey pieces 12-15 mins. depending on the sizeSWEET ‘N SOUR CHICKEN1 cup = 150ml1 Tbsp = 15ml1 teaspoon = 5ml

POULTRY AND GAME

23


Ingredients 4 Litre 7 Litre 1 LitreChicken portions, skin removed 800g 1.5kg 2.5kgSalt and pepperCooking oil 3 tablespoons 5 Tbsp 7 TbspOnion, chopped 1 cup 13/4 cup 21/2 cupsGarlic cloves, crushed 2 3 5 Red pepper, seeded and sliced 1/2 1 2Green pepper, seeded and sliced 1/2 1 2Pineapple, peeled and cubed 1 cup 11/2cups 2 cupsTomato ketchup 1/4 cup 1/2 cup 3/4 cupOrange juice 1/2 cup 3/4 cup 1 cupWhite wine 1/2 cup 3/4 cup 1 cupLemon juice 2 Tbsp 4 Tbsp 6 TbspMixed spice 1/4 teaspoon 1/2 teaspoon 1 teaspoon Soft brown sugar 2 Tbsp 4 Tbsp 6 TbspHoney 2 Tbsp 4 Tbsp 6 TbspTo ServeChopped fresh coriander (optional)Method1. Wash and dry chicken portions and season with salt and pepper. Remove basket and brown chicken

portions in heated oil until browned all over. Remove and set aside.2. Add onion and garlic to pan drippings and fry for a few minutes. Add peppers and pineapple, stir-fry for

a few minutes. Return chicken portions to cooker.3. Mix remaining ingredients and add. Stir to mix well. Close cooker and bring to full pressure. Cook for

8 – 10 minutes. Release steam quickly.4. Stir in chopped coriander just before serving if desired. Parsley may also be used.

CHECKPOINTS FOR COOKING CEREALSCompact Pressure Cooker: Please note, 225g (8oz) is the maximum quantity of cereal you can cookin the Compact model.• Remove basket.These are not required since the cereals need to be cooked in plenty of liquid in

order to swell and absorb moisture.• In the open cooker, bring to the boil sufficient salted water (see chart) and plunge in the cereal.

Remember not to fill the cooker more than half full, since all cereals tend to froth and boil up.Stir well.

• Close and bring to full pressure on a medium heat. Once the setting has been reached, lower theheat so that the steam is emitted in a very gentle stream.This is to make sure that the contentsdo not rise to the very top of the cooker and block the valve.

• Always release steam slowly.• After cooking, strain well. Rinse rice with boiling water, toss pasta in a little butter and black

pepper.• When the cereals e.g. rice or pasta are to be cooked with other foods, they should be put with

plenty of salted boiling water into a suitable size oven-proof container. Cover with a piece ofgreaseproof paper secured with a string. Cook rice and pasta shapes for approximately 5-6minutes. Release steam slowly. Strain and serve as above.

• When rice or pasta are to be served with the main course, if the meat takes longer, then simplyadd the dish containing the rice or pasta 4-5 minutes before the end of the main cooking time.

• Specially processed quick cooking varieties of cereals are best cooked according to themanufacturers instructions and not in your Pressure Cooker.

C EREA L S

24


COOKING TIMES FOR CEREALSThese times are intended as a guide and will depend upon the quality if the cereal used.Cereal Quantity Water Cooking time (Mins)Barley, pearl 100g (4oz) 900ml (11/2pt) 22-25Macaroni 225g (8oz) 1.5l (3pt) 3-5Noodles, tagliatelle 225g (8oz) 1.5l (3pt) 1-2 depending on sizePasta shapes, e.g. twistsand shells 225g (8oz) 1.5l (3pt) 2-4 depending on size

(4-5 if in a container)Rice, long grain 225g (8oz) 1.5l (3pt) 2-4 (5 if in a container)Brown rice, long grain 175g (6oz) 1.5l (3pt) 4-5 (15 if in a container)Spaghetti, fine orvermicelli, regular 225g (8oz) 1,5l (3pt) 3Note: It is essential to clean the indicator weight and to check the vent pipe and automatic air ventafter cooking cereals in your Pressure Cooker to prevent them from becoming blocked.DO NOT COOK OATMEAL IN YOUR PRESSURE COOKER AS IT COULD BLOCK THECONTROL DURING COOKING.

Compact Pressure Cooker:The largest size of bowl (subject to shape) suitable for successfulresults is a 900ml (11/2pt) basin.The maximum quantity of water which may be used is 1.7l (3pt.)CHECKPOINTS FOR COOKING STEAMED PUDDINGS• Most steamed puddings are cooked at full pressure, as this gives a light textured result.• Puddings should be cooked in the basket with at least 900ml of water used in the base of the

cooker.This amount of water is needed to prevent the cooker from boiling dry during the pre-steaming and cooking periods. Do not allow the water to boil while preparing the pudding, or youmight not have enough water left for cooking.A little lemon juice or vinegar in the water willprevent discolouration of the cooker in hard water areas.

• It is best to cook puddings on their own,They could be spoiled by releasing steam to add otherfoods with shorter cooking times.

• You may use any type of heatproof pudding basin or mould which fits easily in to the cooker. It canbe metal, enamel, glass, earthenware or boilable plastic.The cooking times given in the recipes arefor puddings cooked in ovenproof glass or china basins. If metal containers are used, the cookingtimes may be reduced by approximately 5 minutes. Do not use containers which are cracked.

• The container should be well greased.To allow room for the pudding to rise during cooking, donot fill it more than two thirds full. Cover the pudding with a double layer of greased greaseproofpaper or a single layer of greased foil, pleated in the centre to allow for expansion. Make sure thatthe cover is securely tied on with string so that it will not become dislodged during cooking.Thiswill spoil the pudding and may block the valves.A fitted lid is not recommended as it will preventthe steam from penetrating the mixture.

• Pass the thickly folded strip of aluminium foil under the container to use as a lifting strap forlowering and raising puddings.

• Puddings containing raising agents require a period of pre-steaming before being brought tocooking temperature, Pre-steaming should be done in a closed cooker on a medium heat with theindicator weight left off. Once the cooker is steaming, the heat should be reduced to low so thatonly a small amount of steam escapes.The water should not be allowed to boil rapidly, as moresteam will be given off and the cooker could boil dry before the end of the cooking time.

When the pre-steaming time is complete, the heat should be increased and the cooker broughtto full pressure. Reduce the heat and start timing,At the end of the cooking time, the heat shouldbe turned off and the cooker left for 5-10 minutes to allow the visual indicator to drop back intoits housing in the indicator weight.At this point the lid can be removed and the pudding lifted out.

PUDD ING S & DE S S ERT S

25


When preparing your own recipes or packet mixes for pressure cooking, follow thesecheckpoints and use the following cooking times:

Normal cooking time Pre-steaming time Pressure cooking time(without pressure cooker) at full pressure30 minutes 5 minutes 5-6 minutes1 hour 15 minutes 12-15 minutes2-3 hours 20 minutes 35-40 minutes• Canned puddings should be turned into a greased basin, securely covered with greased foil or

greaseproof paper, and steamed for 5 minutes at full pressure. Release steam slowly.• If you increase the quantities in the following recipes, you should increase cooking times by 15-

20 minutes for every additional 50g (2oz) of additional flour (assuming the other ingredientsare increased proportionately).The amount of boiling water used should be increased by 150ml( 1/4pt) for every 15 minute period of additional cooking time.

FRESH FRUITSCooking times for fresh fruits will vary depending on their degree of ripeness and theirpreparation i.e. whole, halved or sliced. Soft fruits can easily be overcooked, giving a highproportion of juice. For this reason they are better cooked in a container in the cooker, wherethey may cook in their own juice or with a small amount of water or sugar syrup added.Thecontainer should be heatproof and should fit easily into the cooker. It should be covered with adouble layer of greaseproof paper tied down securely.CHECKPOINTS FOR COOKING FRESH FRUITS• Put 300ml ( 1/2pt) water in the cooker. Lemon juice should be added in hard water areas.• Place washed, prepared fruit in layers with sugar in the container.A small quantity of sugar syrup

made from 150ml ( 1/4pt)water and 2-3 x 15ml tbsp sugar may be used instead of dry sugar.• Cover as directed above and use a lifting strap to stand the container in the basket.• Bring to the required pressure and cook for the time given in the chart then release steam

slowly. Hard fruits such as stewing pears, large quantities of fruit, or fruit for pulping andpuréeing may be cooked directly in the cooker. Do not fill the cooker more than half full andalways use a minimum of 300ml ( 1/2pt) water, juice or sugar syrup.

COOKING TIMES FOR PREPARED FRESH FRUITFruit Cooking Time (approx.)Black currants Bring to full pressure only on medium heat,Loganberries cook for 4-7 minutes and release steam quickly.Plums, halved and stonedRaspberries

Apple slices, peeled and cored Bring to full pressure only on medium heat and Rhubarb cut into 2.5cm (1”) lengths cook for 5 minutes. Release steam slowly.Gooseberries, whole

Apricots halved and stoned Bring to full pressure only and cool for 6-8Cherries, whole minutes. Release steam quickly.DamsonsGreengages, halved and stoned

Pears and peaches, peeled, halved Bring to full pressure for 4-6 minutes andand cored/stoned release steam quickly.Very hard pears may

take 6 minutes.DRIED FRUITDried fruit can be cooked quickly in your Pressure Cooker without having to soak the fruitovernight.CHECKPOINTS FOR COOKING DRIED FRUITS• Wash the fruit, place it in a bowl and cover with boiling water.Allow 550ml (1pt) per 450g (1lb)

fruit. Cover with a plate and leave for 10 minutes.

26


• Remove the basket and place the fruit and soaking water in the cooker. If desired, add 2 x 15mltbsp sugar to taste. Stir well.

• As dried fruit expands during cooking, do not fill the cooker more than half full.Remember always to use a minimum of 300ml ( 1/2pt) water.

• Bring to full pressure and cook for the required time (see chart). Release steam slowly.• If using pre-soaked dried fruit e.g. apricots, follow the above procedure but do not leave to

soak for 10 minutes. Simply cook using boiling water, reducing the cooking time given in thechart by 1 minute.

COOKING TIMES FOR DRIED FRUITFruit Cooking Time (Mins.)Apricots, Peaches 4-5Apple Rings, Figs, Fruit Salad, Pears, Prunes 6-8For added flavour, add lemon peel, cloves, orange juice or peel to the liquid before cooking.Use dried fruit in puddings, for breakfast mixed with cereal and yogurt to serve with nuts andcream for a delicious winter fruit salad.MILK PUDDINGSMilk puddings should be cooked in the cooker without the basket.The milk is the liquid providingthe steam and the resulting puddings are deliciously thick and creamy. Remember when cookingwith milk not to fill the cooker more than half full, bring to full pressure on a medium heat andrelease steam slowly.RICE PUDDING12 minutes at full pressure 550ml (1pt) milk50g (2oz) pudding rice 50g (2oz) sugar50g (2oz) butter/margarine Ground NutmegMethodRemove the basket. Melt butter/margarine in the base of the cooker. Pour in the milk and quickly bring tothe boil. Add rice and sugar and boil again. Lower heat so that the milk simmers without boiling up. Put onthe lid and bring to full pressure on low heat, cooking for 13-15 minutes. Release steam slowly. Stir thepudding and, if required, put into a dish, sprinkle nutmeg and brown for a few minutes under a hot grill orin the oven. Note: It is important to use a low heat during cooking and always ensure that the lid iscleaned thoroughly after cooking.HONEYED CRÉME BRULÉE5-6 minutes at full pressure 15ml (1tbsp) clear honey, warmed568ml (1pt) carton whipping cream 5ml(1tsp) vanilla essence4 egg yolks Small bunch green grapes4 x 15ml tbsp caster sugarMethodCompact Pressure Cooker: Four ramekins will not fit into the Compact Pressure Cooker. Either half therecipe and use 2 ramekins or use the full recipe and cook two ramekins at a time. Cooking time andpressure remain the same. Grease four small heat-proof ramekins. Heat the cream and vanilla essence ina small pan to just below boiling point. Beat the egg yolks and honey together until creamy and light incolour. Beat the cream into the egg mixture. Pour into the ramekins and cover each with a piece ofgreased greaseproof paper, tied down securely. Put 300ml ( 1/2pt) water and a drop of lemon juice orvinegar into the cooker. Stand the dishes in the basket, close the cooker and cook for 4 minutes at fullpressure. Release steam slowly. Remove the dishes, cool and then chill for several hours. Sprinkle the topswith a thick layer of sugar and place under a grill at least 10cm (4”) away from the heat.When thesugar has melted and become toffee-like, remove all dishes, cool and chill again before serving with greengrapes.Note:The egg whites can be frozen in small containers.Thaw before using in sorbets, apple snow, creammeringues, mousses or baked alaska (30ml (2tbsp) thawed equals one white).

27


APRICOT AND ORANGE FOOL12 minutes at full pressure 550ml (1pt) boiling water225g (8oz) dried apricots 75g (3oz) caster sugar2 x 5ml tsp grated orange rind 30ml (2tbsp) orange juice, unsweetened142ml (5fl.oz) carton of whipping cream 1 orange, thinly slicedMethodCover the apricots with 550ml (1pt) boiling water and leave to soak for 10 minutes. Put apricots in thecooker with the sugar, orange rind, juice and 450ml ( 3/4pt) of the soaking liquid. Close the cooker andbring to full pressure. Cook for 10 minutes. Release steam slowly. Cool slightly then liquidise the apricotsand juice until cold.Whip the cream, fold it into the cold purée and mix well. Divide the mixture into 4-6individual glasses. refrigerate and leave to set. Serve chilled, decorated with a twisted slice of orange.CARAMEL SAUCE75g (3oz) butter 45ml (3tbsp) syrup75g (3oz) soft brown sugar Few drops of lemon juiceMethodGently heat the butter, sugar and syrup until melted. Bring to the boil and simmer for 1 minute. Add thelemon juice and serve immediately with the apples.CHRISTMAS PUDDING20 minutes pre-steaming. 2 Hours at full pressure.This quantity will be sufficient for 2 x 450g (1lb)puddings, by weight which should be cooked one at a time in the cooker. Make your ChristmasPuddings at least 4 weeks before Christmas to allow them to mature.50g (2oz) currants 100g (4oz) breadcrumbs100g (4oz) raisins 100g (4oz) brown sugar100g (4oz) sultanas 75g (3oz) shredded suet100g (4oz) mixed peel Grated rind 1 lemon50g (2oz) chopped almonds 2 large eggs, beaten50g (2oz) flour 30ml (2tbsp) rum1 x 5ml tsp mixed spice MilkPinch of saltMethodWash and dry fruit and stir in almonds. Sieve together the flour, spice and salt. Add flour mixture,breadcrumbs, sugar, suet and lemon rind to the fruit. Beat in the egg, rum and a little milk, if necessary, tomake a smooth consistency. Put into 2 greased 550ml (1pt) basins and cover both with a doublethickness of greased greaseproof paper, with a pleat in the middle, secured with a string. Cook one at atime. Place 1.25l (21/4pt) water into the cooker. Pre-steam each pudding for 20 minutes then bring to fullpressure and cook for 13/4 hours. Release steam slowly.These cooking times give a dark coloured pudding.If a lighter colour is preferred, reduce cooking time by 30 minutes.

GENERAL GUIDE TO COOKING AND RE-HEATING CHRISTMAS PUDDINGWeight Water Pre-steaming Cooking at full Re-heating at

mixture pressure full pressure450g (1lb) 1.25l (21/5pt) 20 minutes 2 hours 22-24 minutes700g (1 1/2lb) 1.5l (31/2pt) 20 minutes 21/2 hours 35 minutes1kg (2lb) 1.75l (31/2pt) 30 minutes 3 hours 35 minutesTo re-heat bought Christmas Puddings, refer to the re-heating times given in the chart, accordingto the size of the pudding. Place 900ml ( 1/2pt) boiling water and lemon juice in the cooker. Pre-steaming is not required when re-heating a pudding.NB: Ensure that the hob is not on too high a setting when pre-steaming and cooking ChristmasPuddings otherwise the pressure cooker may boil dry and become damaged.The pressure cooker is ideal for pre-cooking fruit for jam making. If using your own recipe.

28


reduce the liquid by half as there is little evaporation from the cooker. Ensure that there is aminimum of 300ml ( 1/2pt) water in the cooker.After pre-cooking, the sugar is dissolved and the jam boiled in the open cooker, without the lid,until setting point is reached.Compact Pressure Cooker:When making jams and preserves in you Compact Pressure Cookerensure that it is never more than half full when cooking under pressure.Adjust the recipesaccordingly.

CHECKPOINTS WHEN MAKING JAM• Choose a fresh, firm, undamaged fruit.Wash carefully and dry well. If you wish to make a

preserve using frozen fruit, add 10% more fruit to the recipe, to allow for a slight weakening ofthe pectin during freezer storage.

• All fruit, except the very soft varieties such as strawberries and raspberries, should be pre-cooked to soften the skin, break down the cell walls and release the pectin (the setting agent).Put the fruit and water into the cooker. Mash fruit if preferred. Do not fill more than half full.Bring to full pressure and cook for up to 5 minutes, depending on the ripeness of the fruit.Release steam slowly.

• Add sugar and stir over a low heat until dissolved.Allow 450g (1lb) sugar to 450g (1lb)prepared fruit.Warming the sugar before adding it to the cooked fruit will shorten the timeneeded to dissolve it, and will produce a jam of better colour and flavour.

• Boil rapidly until setting point is reached (5-20 minutes, depending on the fruit).There are three methods for testing for a set:a) The most accurate method is the temperature test, using a sugar thermometer.When the

thermometer reads 104ºC (221ºF) you should have a set.b) Stir the jam with a wooden spoon. Remove the spoon, turn it in the air to cool it then

allow the jam to drip from the spoon. Setting point is reached when the jam partly setson the spoon.

c) Put a little jam on to a cold tea-plate and allow to cool. Push with a finger at one side andif the “skin” wrinkles, setting point has been reached. If using this method, you mustremove the jam from the heat, otherwise it may boil for too long.

• Skim, if necessary, or add a knob of butter to the jam. Remove the cooker from the heat. If thejam contains whole fruit, leave to cool for a few minutes until a thin skin forms, otherwise thefruit will rise to the top when put into the jars.

• Stir the jam and pour it into clean, warm, dry jars, filing them right to the top. Cover with awaxed disc, plastic cover or plastic coated twist top. If a waxed disc is used, cover withcellophane. Label, allow to cool, and store in a cool dry place.Each 1.4kg (3lb) sugar should yield approximately 2.25kg (5lb) jam.

LEMON CURD12 minutes at full pressure 45ml (3tbsp) lemon juice, strained4 large eggs, beaten 75g (3oz) unsalted butter350g (12oz) caster sugar cut into small piecesFinely grated rind of 3 lemonsMethodStrain the eggs into an ovenproof container which will fit into the basket. Stir in the sugar, butter, lemonrind and juice.Tie on a double layer of greased greaseproof paper with a pleat in the middle. Put 300ml (1/2pt) water, a drop of lemon juice and place within basket in cooker. Bring to full pressure and cook for10 minutes. Release steam slowly. Beat the lemon curd well and leave to stand for at least 5 minutes,then beat well again. Pour into warmed jars and cover the waxed discs.When cold, cover with cellophaneor lids/ Keep refrigerated and eat within 1 month.

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J AM S AND PR E S ERVE S


CHECK POINTS WHEN MAKING JELLIES• Choose ripe fruit and wash• Put in fruit and water, bring to full pressure and cook for the required time. Release steam

slowly.• Mash fruit and strain through jelly bag. Do not squeeze the bag or the jelly will cloud.• Measure the strained juice and warm it in the open cooker.Add 450g (1lb) warmed sugar per

550ml (1pt) strained juice. Boil until setting point has been reached.• Remove scum and pour jelly into jars as quickly as possible.Try not to move the jars until the

jelly has set, then cover and label.MARMALADESMarmalade can be made from any citrus fruit and in all cases the peel must be cooked until reallytender before sugar is added.This normally takes 1-2 hours in an ordinary pan, but only 10-12minutes in your pressure cooker. Each 2kg (4lb) sugar should yield approximately 6 jars. If using arecipe not specifically designed for the pressure cooker, reduce the liquid by half, as there is littleevaporation during cooking.There must be at least 300ml ( 1/2pt) liquid in the recipe.

CHECKPOINTS WHEN MARMALADE• The fruit should be washed and well scrubbed. It can be cooker whole or shredded first, but

remember to include the pith and pips as these contain the pectin which makes the marmaladeset.These should be put in a muslin bag for ease of removal before the sugar is added.

• The average proportions are 450g (1lb) fruit, 550ml (1pt) water and 1 kg (2lb) warmed sugar,with lemon juice added if extra acid is required to help the set.

• Ensure that the cooker is not more than half full after the fruit and half the recipe water hasbeen added. (The remaining water is added with the sugar, after cooking.)

• Put the prepared fruit, muslin bag containing the pips and pith and half the recipe water intothe cooker and bring to full pressure.

• Release the steam slowly.The peel should be soft and tender at this stage, because once thesugar has been added to the fruit it toughens the tissues and no amount of boiling will softenthe fruit.

• Boiling in the open pan should take 5-20 minutes, depending on the fruit. Boiling for longer than20 minutes will result in a dark preserve with a weak set.

• After setting point has been reached, remove the cooker from the heat and leave until a thinskin forms over the surface. Stir the marmalade, then fill and cover as for jam making.

SEVILLE ORANGE MARMALADECompact pressure cooker: Halve the quantities in the recipe.The cooking time and pressureremain the same.13-15 minutes at full pressure1kg (2lb) seville oranges1litre (2pt) waterMethodWash the fruit, cut in half and squeeze out to remove the pips, then cut in quarters. Scrape away thepith, put it with the pips in a muslin bag and tie loosely. Put in half the water, the lemon juice, the fruit anthe muslin bag. Close the cooker, bring to full pressure and cook for 10-12 minutes. Release steam slowly.Remove the lid and, when cool enough, squeeze the juice from the muslin bag back into the cooker. Put inthe other half of the water. Shred the peel to the desired thickness and return the pan.Add the warmedsugar and stir over a gentle heat until dissolved, then boil rapidly in the open cooker until setting point isreached. Skim if necessary and cool the marmalade until a skin starts to form, before pouring intowarmed, dry jars. (This prevents the peel rising in the jar.) Cover with waxed discs.When cool, cover withcellophane or lids and label. Store in cool place.Yields 3kg (6lb).

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LEMON MARMALADECompact Pressure Cooker: Halve the quantities in the recipe.The cooking time and pressureremain the same.1kg (2lb) lemons 2kg (4lb) sugar 1 litre (2pt) waterMethodMethod and timing as for Seville Orange Marmalade.THREE FRUIT MARMALADE8-12 minutes at full pressure2 oranges1 grapefruitMethodWash and scrub the fruit thoroughly. Peel thinly, preferably using a vegetable peeler and slice the peelingsfinely.Halve the remainder of the fruit and squeeze out the juice, saving the pips as these contain the pectinwhich makes the marmalade set. Scrape to remove most of the pith, then chop pith, put with the pips ina muslin bag and tie loosely. Put in half the water, the juices, the fruit pulp and the muslin bag of pith andpips. Bring to full pressure and cook for 8 minutes. Reduce pressure slowly. Lift out the bag, squeezing itwell. Strain out the fruit pulp and discard. Put the juice back into the cooker with the remainder of thewater. Bring to the boil in the open pan on a high heat, remove from the heat and add the warmed sugar.Stir until completely dissolved then boil again as rapidly as possible until setting point is reached. Skim ifnecessary, allow to stand until a thin skin forms, then stir to distribute the peel evenly. Pour in warmedjars and cover immediately with wax discs. Cover and label when cool.Yields 1kg (2lb).CHUTNEYSThese can be made quickly and simply in your Pressure Cooker.The cooker assists in extractingand blending the different flavours of the fruit and vegetables to achieve the characteristic smoothtexture of the preserve.As chutneys mellow with keeping, they should be kept for at least 6-8weeks before eating. Serve them with curries, fish dishes, kedgeree, poultry and savoury snacks.GREEN TOMATO CHUTNEY12 minutes at full pressure1kg (2lb) green tomatoes, thinly sliced2 apples, peeled, cored and finely chopped175g (6oz) sultanas, chopped2 onions, finely choppedMethodPlace ingredients except sugar and half the vinegar into the cooker. Bring to full pressure and cook for 10minutes. Release steam slowly. Add remaining vinegar and sugar. Bring to boil and simmer gently in theopen pan until chutney thickens. Remove muslin bag of spice. Pour into dry, warm jars and cover.Vinegarcorrodes metal, so use plastic screw or snap-on tops or plastic preserving skins. Metal tops, if used, mustbe coated or lined with plastic squares or cotton material dipped in paraffin wax and tied down lightly.Yields 1-1.4kg (2-3lb).APPLE CHUTNEYCompact Pressure Cooker: Halve the quantities in the recipe.The cooking time and pressureremain the same.14-15 minutes at full pressure1kg (2lb) cooking apples, peeled, cored and diced1kg (2lb) onions, chopped100g (4oz) sultanas1 x 5ml tsp ground gingerMethodPut the apples, onions, sultanas, grated lemon rind and juice and vinegar into the cooker. Bring to fullpressure and cook for 12 minutes. Release steam slowly. Remove the lid and add sugar. Bring to boil andsimmer in open pan until chutney thickens. Pour into dry, warm jars and cover as for Green TomatoChutney.Yields approx. 2kg (4lb)

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Compact Pressure Cooker: Due to the compact nature of the cooker, standard fruit bottling e.gin Kilner jars, is not recommended because of the lack of space between the jars and the lid.The process of fruit bottling is simple and is an excellent way of preserving fruit.The naturalflavour and texture, in the main, are retained, with the flavour being a little sweeter than the fruitsomewhat softened by the heating process.CHECKPOINTS WHEN BOTTLING FRUIT• Fruit for bottling should be firm, ripe and undamaged.• To ensure even cooking, the fruit in each jar should be of uniform size and ripeness. Fruits

which discolour when peeled should be immersed in a salt solution of 1 x 5ml tsp salt to 55ml(1pt) water and rinsed well in cold water before being packed into the bottles or jars.

• Very hard fruit such as pears should be part-cooked before bottling. Half fill the cooker withfruit, add 300ml ( 1/2pt) water, bring to full pressure and then release steam quickly.

• Soft fruit such as strawberries shrink when cooked.A better result is obtained if they aresoaked in a heavy syrup overnight before bottling.

• Whilst it is possible to bottle fruit in water, a much better colour and flavour will be obtained ifsyrup is used. Use granulated or lump sugar and boil in the water for about 1 minute, justbefore use.To make a light syrup (for pies, tarts etc.) use 50-100g (2-4oz) sugar per 550ml (1pt)water. For a heavier syrup (for desserts) use 175-225g (6-8oz) sugar per 550ml (1pt) water.

• Tomatoes should be bottled in brine made by dissolving 2 x 5ml tsp salt per 550ml (1pt) water.You should add 4 x 5ml tsp citric acid or 10ml (2tsp) lemon juice to each 450g (1lb) bottle orjar.Adding the 2 x 5ml tsp sugar to each jar will enhance the flavour.

• Do not attempt to bottle vegetables.• Ensure that the jars or bottles do not touch each other when positioned in the cooker. If using

Kilner jars, only two 450g (1lb) jars should be processed at a time. If using jam jars, you may beable to accommodate three, as they tend to be narrower than Kilner jars.

• Ensure that the jars or bottles are not cracked or chipped and use new rubber rings or lidseach time. Make sure that they are thoroughly cleaned before use.When storing the jars afteruse, metal screw bands or clips should be removed, washed and greased. Bands may be putback on the jars, but not screwed down. Clips should be stored separately.

• If fruit bottling more than 1000m (3000ft) above sea level, use full pressure. Cooking times willremain the same.

GENERAL METHOD FOR BOTTLING FRUITImportant: The jars will be very hot.Wear oven gloves when handling them.1. The fruit should be ready and the syrup simmering on a low heat. Stand the clean jars and lids

in boiling water in a basin.The water should reach no more than half way up the jars.The lids,metal bands and clips should be kept in the boiling water.They should be removed withkitchen tongs, not with the fingers.

2. Place the basket in the pressure cooker with 1litre (2pt) boiling water and a little lemon juice,keep on a low heat.

3. Pack the jars with the prepared fruit. Fill to the shoulder. Firm fruit should be packed tightlysoft fruit less so.

4. Bring the syrup to the boil and pour boiling syrup over the fruit, a little at a time, moving thejars from time to time to remove air bubbles. Fill with syrup to 0.5cm (4”) of the top of thejar.

5. Fit rubber rings and tops to the jars. Metal screw bands should be screwed down tight, thenunscrewed 4 turn. Metal clips should be fitted to the jars, as there is enough give to allow airand steam to escape during processing.

6. Place the jars in the cooker, making sure they do not touch each other, or the sides or lid ofthe cooker.

7. Fit the lid, bring to full pressure, and cook for the required time (see chart).8. Release steam slowly. Do not tilt the cooker whilst the steam is being released.9. Lift the jars out of the cooker and screw the lids tight.Those with metal clips will seal

themselves during cooking.

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F RU I T BOT T L I NG


10.The following day, test the seal of the jars by unscrewing the bands or removing the metal clipsand trying the covers to see if they are firm. If they are, then the jars may be labelled andstored. If the covers can be removed easily, use the fruit as soon as possible, and check thebottled, covers, seals and clips for faults.

TIMETABLE FOR BOTTLING FRUITFruit Preparation Minutes at full pressureApples Peel, core, cut into quarters or thick slices 1Apricots If halved, remove stone: if whole, prick

with a fork 2Blackberries Stalk 2Blackcurrants Stalk 2Cherries Stalk 2Currants String 2Damsons Prick twice with a fork 2Gooseberries Top and tail only, use when hard 2Greengages Stalk 2Loganberries Hull, see checkpoints for strawberries 6Peaches Scald in boiling water then plunge into cold

water to loosen skin. Cut in half and stone 6Pears Peel and halve (see checkpoints) 6Pineapples Peel and cut into small cubes or slices 6Plums If halved, remove stone; if whole, prick with a fork 2Raspberries Hull 2Rhubarb Wipe and cut into lengths. Pack very tightly 2-4Strawberries Hull, see checkpoints 4Tomatoes scald as for peaches, pack whole or in halves,

see checkpoints 6

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PUDDINGS & DESSERTS ..........................25Apricot and Orange Fool..................28Caramel Sauce ................................28Christmas Pudding ..........................28Honeyed Créme Brulée ....................27Rice Pudding....................................27

PULSES ..............................................17Spicy Lentil and Tomato Casserole ..17

STOCKS & SOUPS ..................................37Minestone ........................................14

VEGETABLES ........................................16Cooking Timetable ..........................18

JAMS & PRESERVES

Apple Chutney ................................31Chutneys ..........................................31Green Tomato Chutney ....................31Lemon curd ....................................29Lemon Marmalade ..........................31Seville Orange Marmalade................30Three Fruit Marmalade ....................31

MEAT ................................................20Bacon ..............................................21Oxtail ..............................................22Moroccan Lamb or Beef Curry ........22

POULTRY & GAME ................................23Sweet ‘n Sour Chicken ....................23

R E C I P E I NDE X

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