Read this section after you have taken the trial run and before you
attempt to cook in the Futura.
Basic Pressure Cooking Steps
1. Prepare ingredients.
2. Fry, if necessary.
3. Put prepared ingredients (in separators or on grid, if necessary) and
the required quantity of water in the cooker.
4. Look through the steam vent and ensure it is clear.
5. Close the cooker.
6. Place the cooker on heat.
7. Place the pressure regulator once steam emerges from the steam vent.
8. Reduce the heat when the cooker reaches full operating pressure
and start timing the cooking of the recipe.
9. At the end of the pressure cooking time, remove the cooker from heat.
10. Release pressure, either gradually or immediately as needed.
11. Open pressure cooker.
12. Carry out post-pressure cooking operations, if any.
13. Serve and enjoy!
Ingredients
•
See page 15, Measurements, for information on weights and
measures.
•
The pressure cooker should not be filled more than its appropriate
capacity. See page 7, Product Information, and the Capacity/
Volumes chart on page 29.
•
Most foods that can be cooked with moist heat – boiled, steamed,
braised and stewed – are suitable for pressure cooking.
•
While adapting recipes to pressure cooking, care should be taken
not to add too much liquid – always ensuring there is enough
liquid for the entire cooking time (see page 13).
•
Pressure cooking retains flavours so season with restraint. Taste
and add more seasoning, if required, after pressure cooking.
•
Milk, cream and yogurt tend to curdle and froth when pressure
cooked in the base of the cooker and should generally be added to
recipes after pressure cooking.
•
Most roasts, large pieces of meat, whole birds, whole artichokes
and whole cauliflowers are too big to fit in the 2 Liter, 3 Liter and
4 Liter Futura.
•
Smaller individual pieces of food will cook faster than larger pieces
of the same food.
•
Cut food in even sizes for even cooking.
•
Ingredients requiring roughly the same cooking time can be cooked
together in a pressure cooker, without mixing their flavours, if kept
physically separated and not mixed in the same liquid.
•
Ingredients with different cooking times may be cooked together
by using the following techniques:
1. Speed up cooking time by cutting food into smaller pieces and
by presoaking lentils, beans and cereals.
2. Slow down cooking time by cutting food into larger pieces and
by wrapping in foil.
3. Start longer-cooking ingredients first, interrupt pressure
cooking to add quicker-cooking ingredients and then complete
pressure cooking.
Futura Cooking Tips
12
