Bedienungsanleitung Sogo SS-10775 (Seite 17 von 28) (Englisch, Französisch, Spanisch)

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WHY USE A MICROWAVE PRESSURE

COOKER?

 When cooking food on the hob, in the oven

or microwave, water boils at 212°F and will

stay at this temperature during the cooking

process. This is because the lids of normal

pansallowsteamtoescape.Ifa tightsealis

formed then pressure inside a pan is increased

and the contents will actually reach higher

temperatures and consequently cook food

muchfaster.

 that does not permit air or liquids to escape

during cooking until the designed internal

pressure is reached, allowing temperatures

to rise above 212°F. During cooking, the

pressurised steam inside keeps the lid tightly

inplace,preventingaccidentalremoval.

Flavours are sealed in by the pressure and

shortercookingtimes.Withlessliquidtoheat

and higher cooking temperatures, cooking

times are much faster and energy savings are

therefore considerable. It’s also possible to

cook several foods together, adding those that

requirelesstimelaterinthecookingprocess.A

steamerbasketisincludedtoallowfoodstobe

layeredyetkeptseparate.Youcanevencook

a savoury dish and steam a pudding at the

sametime!However,theMicrowavePressure

Cookershouldneverbelledtomorethan2/3

its height with solid food or half full with foods

thatfoamandfrothegrice,driedbeans,pasta

etc.Atablespoonofcookingoilcanbeadded

tominimisefoaming.

 Asthefoodiscookedatabove212°F,bacteria

and viruses are killed, and heat is very evenly

andquicklydistributedmeaningnohotorcold

spots.Unlikeconventionalmicrowavecooking,

standingtimeandstirringisnotrequired.

 In the Microwave Pressure Cooker, it is not

necessary to immerse foods in water as one

woulddowhenboilingonthehob.Onlyenough

water (or other cooking liquid) as outlined in

therecipesonthefollowingpagesisrequired.

Thismeansthatitisahealthywaytocookas

vitamins and minerals are not dissolved so

readilybythewater.Neverbetemptedtouse

lessliquidthanindicatedthoughandneveruse

oilinplaceofwater.

TIPS AND SUGGESTIONS

• Pressure-cooking in a microwave is a new

anduniquemethodofcooking.Youwillenjoy

thespeedofamicrowavewithouttherubbery

textures you may associate with microwave

cooking.Thefollowingrecipesweredeveloped

usinga900Wmicrowave.Microwavewattages

varygreatly.Pleasecheckyourwattageprior

touse.Cookingtimeswillneedtobeadjusted

slightly depending on the wattage of your

microwave.

• Whilenotessential,searingorbrowningmeats

on the stove top in a skillet prior to pressure-

cookingaddsavortoyourdishesthatcan’tbe

duplicatedwithspices.It’swellworththeextra

step.

• Some sauces benet from being thickened

after the cooking process in the microwave is

complete.Thiscanbedonebystirringaslurry

(water and cornstarch) into the hot cooking

liquid.Thisisasimpleprocessandwillresult

in a richer sauce that more evenly coats the

food.Combinetwotablespoonsofcoldwater

and two tablespoons of cornstarch. Mix well

and add to the hot cooking liquid sauce. Stir

until well incorporated. If the sauce does not

thickenrightaway,puttheCookerbackinthe

microwave for thirty seconds to re-heat the

sauceandstiragain.

NOTE: If the slurry is too thick just add an

extra teaspoon of water until it is loose

enough to pour in.

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