User manual RUSSELL HOBBS 6 LITRE PRESSURE COOKER

[. . . ] instructions Read the instructions and keep them safe. If you pass the appliance on, pass on the instructions too. Remove all packaging, but keep it till you know the appliance works. important safeguards caution don't touch the pressure indicator ­ you'll release steam, which may cause scalding 1 This appliance must only be used by a responsible adult. Improper use may result in a scalding injury. [. . . ] If the pressure is raised, the boiling point also rises. The pressure cooker is designed to allow pressure to build up safely in the cooker, raising the cooking temperature, resulting in cooking times up to 3 times faster than normal, and delicious tender food. The trivet, (basket rest) lifts the basket clear of the cooking liquid and lets steam to circulate round the food. It's important that the food isn't immersed in the cooking liquid, otherwise it'll simply be boiled, rather than steamed, which will defeat the object of the pressure cooker. cooking times Cooking times for food are determined by the size of the individual pieces of food. It is advisable to cut up larger vegetables (e. g. potatoes, swede) to achieve the same cooking time for different foods cooked together. If necessary, cooking may be interrupted, pressure released ("releasing pressure", page 5), and foods with shorter cooking times added later. no-pressure cooking You can, if you want, use the pressure cooker as a big pan. In that case, either set the pressure selector to t, or remove it altogether. 2 The pressure indicator prevents the pressure cooker opening while pressurised. 3 The pressure selector will vent steam to keep the pressure to the chosen setting. 4 If the pressure selector fails, a safety valve in the pressure indicator will operate. 5 If the pressure selector and the safety valve both fail, a safety vent, in the edge of the lid, will allow the gasket to deform and vent excess pressure. 7 care and maintenance 1 Let the pressure cooker cool down fully. gasket (lid sealing ring) 2 The gasket will shrink slightly in use. Stretch it slightly in all directions after each use. 3 It'll also harden ­ replace it if steam is found to be leaking regularly from below the rim of the lid, or after 9-12 months regular use. cleaning the pressure cooker This should be done after every use. 1 Wash the cooker body, basket and trivet in hot soapy water, then rinse and dry. 2 Wash the lid and gasket under running water. 3 Don't store the cooker closed ­ it may get musty. 4 Don't store the lid upside down on the body ­ this may scratch the lid 5 Lay the lid on top of the body, and check that air can get between the lid and body. Don't wash any part of the pressure cooker in a dishwasher. Don't use soda, washing powder, scourers or abrasive cleaning pads. discolouration If the inside of the pressure cooker body becomes discoloured, try adding the juice of half a lemon to 300ml (½pt) of water in the pressure cooker, and cook at setting 2 for 15 minutes. Release pressure slowly, let the pressure cooker cool down, then wash normally. cleaning the pressure selector/pressure selector tube This should be done after every use. 1 With the lid off, turn the pressure selector to t, and remove it. [. . . ] Use the lifting strap to remove the dish from the pressure cooker. Remove the greaseproof paper and sprinkle the remaining cheese over the dish. sweet and sour cabbage 3-4 minutes 1 small or ½ large red cabbage 1 cooking apple, peeled, cored and sliced 1 small onion, chopped 150ml (¼pt) vinegar and water (half and half) 25g (1oz) butter 1 tbsp brown sugar salt and black pepper Cut the cabbage into quarters, discard the core and shred finely. Heat the butter in the body of the cooker and fry the onion lightly. [. . . ]