Golden rules for Pressure Cooking with NutriCook
(for UK consumers only)
• 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 .
• 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, or milk. 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.
• 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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