Bedienungsanleitung Tefal Clipso plus gourmet (Seite 72 von 74) (Deutsch, Spanisch)

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Golden rules when pressure cooking

(for UK Consumers)

• The minimum quantity of liquid required for normal cooking is 250 ml (½ pint) for the first

¼ hour cooking. For each additional ¼ hour, or part of ¼ hour, add a further 150 ml (¼

pint) of liquid. For example, 45 minutes cooking requires 600 ml (1 pint) of liquid. Note:

This is only a general guide. Certain foods, such as rice, pulses, steamed puddings and

Christmas puddings may require extra water (see text below).

• When steaming foods in the basket use a minimum of 750 ml (1¼ pint) water in the

cooker.

• Always use a liquid that gives off steam when boiled e.g. water stock, wine, beer, cider.

Never use oil or fat. All pressure cooking requires some liquid.

• Whatever the size of pressure cooker, the maximum filling level when all the ingredients

and liquid have been added are:

Solid foods e.g. vegetables, meat joints: no more than two-thirds full

Liquids and cereals e.g. soups, stews, rice, cereal and pasta: no more than half full

Pulses e.g. dried beans and dried peas: no more than one-third full

• When cooking pulses they swell up and tend to froth up. Use 1.2 litres (2 pints) water for

every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried beans,

must be soaked in boiling water for 1 hour before cooking. Drain, rinse thoroughly and

cook in fresh water. Never eat uncooked beans or peas. Soaking is not necessary for red

lentils. The high temperatures achieved in the pressure cooker ensure that any natural

toxins in the pulses are destroyed. Canned beans and pulses can simply be drained and

rinsed before adding to the pressure cooker.

• For steamed suet puddings, sponge puddings or Christmas puddings, a short pre-steaming

time is best to enable the raising agent to activate and prevent a heavy, close texture.

Extra liquid is required so use a minimum of 1½ pint/900 ml of boiling water for a

combined steaming and cooking time of up to 1 hour. For each additional ¼ hour of

cooking, or part of ¼ hour, add a further ¼ pint/150 ml of boiling water. Pre-steaming is

done with the operating valve in the steam release position on a low heat for the required

time. Then turn the operating valve to either

, and increase the heat to

bring to full pressure. Lower the heat and pressure cook for the required time.

• Pressure operates at 7 lb (7 psi) and pressure at 12 lb (12 psi).

• Never cook dumplings with the lid tightly closed, as they could rise up and block the safety

devices. Cook the stew and at the end of cooking, release the steam and cook gently for

about 10 - 15 minutes without the lid on.

• Pressure cooking times vary according to the size of individual pieces or thickness of the

food, not the weight.

• To prevent discolouration of the interior, caused by mineral deposits in hard water areas,

add a tablespoon of lemon juice or vinegar.

• Cooking containers must withstand temperatures of 130°C (250°F). Any covering on

containers, e.g. foil, greaseproof paper or cling film, must be securely tied otherwise they

could block the safety devices. Do not use plastic lids as they prevent steam from being in

contact with the food. Also, they could distort and come off during cooking which could

block the safety outlets.

• Accurate timing is essential when pressure cooking to prevent overcooking, especially with

vegetables, fruit and fish.

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