pressure cooker + recipe booklet

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pressure
cooker
recipe booklet + manual
important safeguards
To reduce the risk of personal injury or property damage, basic safety
precautions should always be followed.
• Make sure to read and understand these instructions before using the pressure
cooker for the first time. Read all instructions and save these instructions for
future uses.
• Before using the pressure cooker for the first time wash the pot, the lid, the
rubber gasket and the valves.
• Always check the air vent/cover lock to be sure it moves freely before use.
• Always check the pressure release devices for clogging before use.
• Never use or place the pressure cooker in heated oven.
• Do not use pressure cooker for other than intended use.
• Close supervision is necessary when the pressure cooker is used near children.
• This product cooks under pressure. Improper use may result in scaling injury. Make
sure that unit is properly closed before operation.
• Overfilling may cause clogging in the safety vent.
• Do not fill the unit over 2/3 full. When cooking foods that expand during cooking such
as rice or dried vegetables, do not fill the cooker over ½ full. Doing so will cause the
cooker to develop excessive pressure.
• Do not open pressure cooker until the unit has cooled and all internal pressure
has been released. If the handles are difficult to push apart, this indicates that the
cooker is still pressurized. Do not force it open. Any pressure in the cooker can be
hazardous. See “Operating Instructions.”
• When the normal operating pressure is reached, turn the heat down so all the liquid
which creates the steam, does not evaporate.
• During the cooking process, it is normal to occasionally hear a hissing sound from
the unit when the air pressure increases inside the pot. This noise is produced by the
excess pressure escaping the pot.
• Extreme caution must be used when moving a pressure cooker containing
hot liquids. Do not touch hot surfaces. Always use a pot holder and carry it by
the handles.
• Do not use this pressure cooker for frying with oil.
• Never leave the lid loose on the top of the cooker to maintain heat since it may still
generate pressure.
• Do not make any modifications to the cover, the body or to the pieces of the products.
• Do not leave prepared food in the pot. It is not a storage device.
• Change the rubber gasket of the pot when it is deteriorated.
• Never use your pressure cooker without liquids; this could cause serious damage.
PLEASE READ ALL INSTRUCTIONS & SAVE FOR FUTURE USE
• Use compatible heat sources
• After cooking meat which has an outer layer of skin (such as ox tongue), which could
swell due to the effects of pressure, do not pierce the skin after cooking if it appears
swollen: you could get burnt. Pierce it before cooking.
• When cooking food with a thick texture, the pressure cooker should be shaken
slightly before opening to ensure that the food does not spurt out.
• Leave the safety system alone, except for cleaning and maintenance in accordance
with instructions. In particular, never open the control panel.
• Use only appropriate IMUSA spare parts for your model.
• Not dishwasher safe.
getting started
First Time Use
• Before using the Pressure Cooker for the first time, familiarize yourself with
all safety features and components.
• Wash all components: Cooking Pot, Locking Lid, and Sealing Ring with warm
soapy water. Rinse and dry thoroughly.
• Apply a small amount of cooking oil inside the toothed rim of the Locking Lid to
facilitate opening and closing of the pressure cooker.
• Insert the Sealing Ring inside the toothed rim of the Locking Lid. Make sure
it is sealed property.
• Now you are ready to use the Pressure Cooker.
Important Features
• The Lid: When used properly with the pot, is what it makes it function as a pressure
cooker. It has 2 safety valves. 1 pressure regulator knob and 1 vent pipe. Before use,
lightly coat the rim of the pot with cooking oil for easy lid movement.
• Pressure Pin: Be sure that the pressure regulator is clear, the anti-jam cover is clean,
and the self-lock valve works freely.
• Sealing Ring: It ensures safety and keeps the pot hermetic. It must be properly
placed inside the toothed rim of the locking lid and must be kept clean.
• Lid Lock: A pin assembly place in the upper handle. When locked properly, the
pressure cooker is ready to be used.
Cooking Guidelines
• Always use cooking liquid in your recipes
• DO NOT fill the pot over two-thirds full of liquids or more than half full of solid foods.
• For best results, food that requires longer cooking time needs to be cooked first.
Then release pressure and open the pressure cooker. Add the faster cooking
ingredients, seal pressure cooker and continues cooking.
• Always keep and eye on heat level. If too much pressure builds, the pressure
regulator will rock rapidly and release too much steam. Reducing heat will protect
the food from losing too much liquid and burning.
operating instructions
Read and follow instructions carefully for the best results.
1
2
Join these marks
and interlock the
handles together.
4
Place
pressure
regulator
on vent.
3
• Place food and liquid in the Pressure Cooker Pot. Liquid is always necessary for the
cooking process. The liquid is what is going to produce steam for the rapid cooking
time. Remember to not overfill pot and not use oil as liquid.
• Make sure the Pressure Control Valve and Regulator are clean before placing the lid.
• 1 Before use, lightly coat the rim of the pot with cooking oil for easy lid movement.
• Be sure that the pressure regulator is clear, the anti-jam cover is clean, and the selflock valve works freely.
• When closing the pressure cooker, turn the upper handle clockwise until both
handles are exactly aligned. It is important that the lid is secured tightly onto the pot
for correct cooking. Find the E on the lid. It is to the left of the lid handle.
• 2 Move the lid so you can have the lid mark E matching with the E pot mark handle.
To close the lid correctly onto the pot, you need to proceed with the following steps.
• 3 Rotate the lid and the pot handle towards each other until they interlock with
each other. (Turn the lid handle clockwise). The pressure cooker should become
one unit, instead of a separate pot and lid. NOTE: Make sure the pressure cooker is
completely closed before placing on stove.
• 4 Screw the pressure regulator on the vent until you feel it fits loosely. NOTE: It
should not touch the top of the pressure cooker cover. After the lid is in place, the
pot is ready to be heated. When steady vapor flows out of the air exhaust tube, put
the regulator on the exhaust tube. You can tell whether the exhaust tube (vent) is
jammed before reaching the pressure limit.
• Heat the pressure cooker on high until the regulator begins to release steam.
The regulator will also start to rock lightly.
• When the pressure cooker starts to release steam and the regulator starts rocking,
reduce the stove to a low heat setting and begin to count the cooking time according
to the recipe and the consistency of the food. The rocking motion will also be
accompanied by a hissing noise.
• If you lower the heat and the regulator continues to release strong pressure, keep
lowering the heat. IF you do not lower the heat and the regulator continues to rock,
excess steam will escape. This could cause too much liquid to evaporate, resulting in
scorched food and damaged pressure cooker.
• Turn off the burner when cooking time is reached. Use extreme caution when
handling, as the cooker and content are extremely hot. When cooking is complete,
remove the pressure cooker from the heat. You must not remove the lid until the
internal pressure is reduced by the cooking process.
• Reduce the pressure. For most recipes, use a fork to release the pressure by lifting the
pressure control valve. After making sure that the pressure is released and back in its
original position, turn the upper handle counter-clockwise to remove the lid.
• Never attempt to force open the pressure cooker. If the cooker lid is not able to slide
easily, then leave the pressure cooker to cool a little longer.
• Natural Release Method: Remove the pressure cooker from the stove and let the
cooker release the pressure on its own. This method is the slowest but the gradual
drop of pressure causes the temperature to finish up the cooking process. This is
essential if cooking beans and potatoes where you want the skin to stay intact. The
time for this method to be completed will depend on the amount of food or liquid
that the pressure cooker has.
• Cold water Release Method: This method will cause for the pressure to be released
faster. Always pay attention to the recipe, but this method is used to prevent tender
food to overcook. To use this method, you need to first remove the pressure cooker
from the burner. Carefully take the pressure cooker to the sink and pour cold water
over it. CAUTION: Make sure that the water does not pour on the vent pipe!
• Estimate cooking times on the low side because foods cook so rapidly in the pressure
cooker, a few extra minutes and they can turn to mush. If in doubt, release the pressure
open and the pot and verify. If it is under cooked, you can always continue cooking.
• Allow the pressure cooker to cool before cleaning.
Cleaning
• Use a smooth sponge and soap, rinse, wash, and dry the pressure cooker.
• We recommend washing all pressure cooker parts by hand with plenty of water and soap.
• Before washing the lid and its parts, take off the pressure control valve and remove
any food or debris that is still there. This can be verified by holding the lid up to the
light and looking through the vent pipe and ensuring the light is visible.
• Remove the rubber gasket and clean with hot water after each use. Then, dry it
completely and place around the inner side of the cover. You can tell when it is time
for a new gasket if there is leakage between the lid and the pot. The leakage is caused
by the shrinkage of the silicone gasket. For the best results using your pressure
cooker replace the gasket every 12-24 months (depending on usage).You can
purchase an IMUSA rubber gasket at national retail stores and other authorized retail
outlets. You can also purchase online on amazon.com.
• Store the pressure cooker in a dry place with the lid upside down. This will prevent
unpleasant odors from forming. Also, if moisture is present, it can create a seal that
makes the cooker difficult to open.
• Use IMUSA replacement parts. The use of other brand parts may cause damage to
the pressure cooker, resulting the loss of IMUSA’s limited lifetime warranty.
Tips
If there is no steam coming out of the valve:
• There is not a sufficient amount of liquid in the pot. Verify and add the amount of
liquid advised.
• The rubber gasket may need to be cleaned or replaced. Wash the gasket and check
if steam begins to come out. If the steam continues to not come out by the valve,
it will need to be replaced.
• The heat is not high enough.
Cooking timetables
General suggested cooking times.
Rice
• Rice is a staple food for many people and cultures. It is the carbohydrate component
of many diets. By learning how to cook rice in the pressure cooker you will count on a
perfect side of main dish everyday!
• DO NOT fill the pressure cooker over half full. Rice tends to expand during cooking
process and may cause the vent pipe to be obstructed.
Beans & Rice
Cooking Time
Black Beans
10 minutes
Black-eyed peas
10 minutes
red beans
15 minutes
pinto beans
20 minutes
kidney beans
10 minutes
chickpeas
20 minutes
lentils (brown and Green
10 minutes
navy beans
5 minutes
Beans
These are approximate
cooking times. If beans are
not ready, continue cooking.
Always pay attention to
recipe instructions for
accurate cooking times.
• Cooking beans is the pressure cooker is an ideal way of saving time and energy. Dry
beans can take as much as a couple of hours to cook. Using a pressure cooker can
reduce this time to minutes as well as retaining all the healthy vitamins and minerals.
All beans should be soaked for 4 to 6 hours and drained before cooking.
Meat & Poultry
Meat Cut
Cooking Time
chicken in pieces (2-3 lbs.)
10 minutes
chicken whole (2-3 lbs.)
15 minutes
lamb, leg
40 minutes
pork, ham pieces
30-35 minutes
beef/veal, roast or brisket
35-40 minutes
Grains (1 Cup)
Water
Cooking Time
meatballs
20 minutes
Wild rice
3 cups
22-25 minutes
cured beef
50-60 minutes
brown rice
11/2 cups
15-20 minutes
pork roast
60 minutes
long-grain rice
11/2 cups
15 minutes
pork ribs
25 minutes
basmati rice
11/2 cups
5-7 minutes
recipes
Austurian Bean Stew
By ANA Quincoces
2Tablespoons olive oil
1 Small white onion, finely sliced
2 Garlic cloves, minced
3⁄4Pound Spanish chorizo sausage, diced
1Pound ham steak cut into 1 inch
cubes
21⁄2Pound lacón or ham hocks, optional
3Pounds fabas or canellini beans,
rinsed, soaked overnight, and
drained
4Teaspoons paprika
3-4Saffron threads
2 32 ounce boxes or cans of low
sodium chicken broth
1. In a IMUSA PRESSURE COOKER heat
the olive oil over medium heat. Add the
onion and garlic, and sauté for 5-7 minutes
until the onions are translucent. Add the
chorizo, ham and lacón, and stir well. Cook
for 5 minutes. Add the beans and low
sodium stock, place pressure cooker lid
and bring temperature up to medium high.
Cook in pressure cooker for 35 minutes.
Remove pot from heat and allow pressure
valve to drop. This should take about 10
minutes. Taste the soup and adjust the
seasonings, if necessary. Garnish with
parsley and a drizzle of olive oil.
MAKES 6 SERVINGS.
Lentil Soup in 8 Minutes, Wow!
Chorizo And Lentil Stew
By george Duran
2Tablespoons olive oil
1Medium onion, chopped
2Medium carrots, chopped
1 Green pepper, chopped
2Cups brown lentils (about 3⁄4 lbs..)
6Cups chicken stock
1 14.5 ounce can of diced tomatoes
3-5Chorizo links (about 11 oz.), Cut into
1⁄2 inch pieces
4 Garlic cloves
1Bay leaf
1. Over medium-high heat add oil to your
IMUSA PRESSURE COOKER and sauté onions,
carrots, and green pepper for 5 minutes.
2. Add the rest of the ingredients to
pressure cooker, mix once, cover, and
bring to high heat.
3. When the orange pressure regulator
pops up, lower heat to medium and let
cook under pressure for 8 minutes. Turn
off the heat and using a wooden spatula,
gently press on the pressure control valve
(on the center of the lid) to allow all of
the pressure to escape until the orange
pressure regulator goes back down.
4. Open lid and let rest for 5 minutes
before serving.
MAKES 8 TO 16 SERVINGS.
Meals in the pressure cooker
taste like they have been
cooking & simmering all day long!
Shredded Chicken “Ropa Nueva”
By George Duran
1Rotisserie chicken
2Tablespoons olive oil
1Medium onion, chopped
2 Garlic cloves, chopped
1 Yellow or orange bell pepper, chopped
2Teaspoons dried oregano
1Teaspoon cumin
2Packets sazón with saffron
1⁄4Teaspoon freshly ground pepper
1Bay leaf
3Tablespoons red wine vinegar
1 14.5 ounce can diced tomatoes
1Cup water
1Bunch cilantro, chopped
1. Remove skin from rotisserie chicken,
pull apart meat and set aside.
2. Heat oil in your IMUSA PRESSURE
COOKER on medium-high heat and sauté
onions, garlic, and peppers until soft, 3-4
minutes. Add chicken and the rest of the
ingredients except for the cilantro.
3. Mix and shut lid on the pressure cooker
and bring to high heat. When the orange
pressure regulator pops up, lower heat to
medium and allow to cook under pressure
for 6 minutes.
4. Turn off the heat and using a wooden
spatula gently press on the pressure
control valve (on the center of the lid) to
allow all of the pressure to escape until the
orange pressure regulator goes back down.
Open lid and let rest for 5 minutes. Serve
with rice and chopped cilantro.
MAKES 6 to 8 SERVINGS.
Impress your guests and family with
Italian-Style Risotto in record time!
Butternut Squash Risotto
By george duran
2 tablespoons olive oil
½ Large onion, chopped
2 Cups butternut squash, diced
(about 8 oz.)
½ Cup white wine
2½ Cups vegetable stock
1 Cup arborio rice or short grain rice
4 Sage leaves, chopped
1 Cup parmesan cheese, grated
1. Using the IMUSA pressure cooker
soften onions with olive oil under high
heat, for about one minute. Add butternut
squash and continue cooking for another
minute.
2. Mix in rice and cook for one minute.
Pour wine and allow most of the liquid to
evaporate while mixing, about 2 minutes.
3. Add the vegetable stock and sage
leaves and mix gently. Allow it to come to
a boil and cover the lid. Once the IMUSA
pressure cooker builds enough pressure
(the orange pressure regulator tab pops
up), lower the heat to medium and cook
for seven minutes.
4. Turn off the heat and using a wooden
spatula, gently press on the pressure
control valve (on the center of the lid) to
allow all of the pressure to escape until the
orange pressure regulator goes back down.
5. Open the lid and add parmesan cheese
and mix well. Allow to rest for 5 minutes
before serving.
MAKES 4 to 6 SERVINGS.
This will be a week-night favorite for
the whole family, cheesy & delicious!
Pressure Cooker Tomato Mac n Cheese
By george duran
2.5 Cups chicken stock
3 Cups elbow macaroni
1 Cup heavy cream
1 15 oz. can diced tomatoes
2 Teaspoon dried oregano
1 Teaspoon salt
1 Teaspoon black pepper
½ Cup milk
1½ Cups cheddar cheese, shredded
1½ Cups Mozzarella cheese, shredded
1. In an IMUSA pressure cooker add
first 7 ingredients and mix. Bring to a boil
and place cover on pressure cooker.
2. Once the orange tab pops up bring
down heat to medium high and allow to
cook under pressure for 6 minutes.
3. Turn off heat and release excess
pressure by pressing on the release valve
with a wooden spatula. Once the orange
tab goes back down, open pressure cooker
and mix in milk and both cheeses.
If needed, salt to taste, then serve.
MAKES 6 to 8 SERVINGS.
For more recipes & product
information please visit
imusausa.com

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