Prestige Popular Svachh Spillage Control Stainless Steel Outer Lid Pressure Cooker

Please note, below is for general guidance. For full details on how to care for your pressure cooker, Please refer to your use and care.

Principles of pressure cooking

• ·         Under normal conditions, most foods cook at 100ºC. This is because the water boils at this temperature in normal atmospheric pressure.

  ·         If the temperature of cooking is raised, food cooks much faster. For example, an increase of 20ºC temperature allows food to be cooked four times faster, retaining freshness and nutritional values of food.

  ·         Pressure cookers cook above the atmospheric pressure, therefore the temperature inside the cooker can increase to around 117ºC (depending on the pressure settings of your pressure cooker). Thus, at these higher temperatures food cooks much faster.

  ·         Replace Safety Valve even if it does not fuse, in 6 months & replace it with original only.

  ·         Never try to open the lid when the cooker is hot.

  ·         Counting whistles may give you the wrong time for cooking any particular food or recipe. As a result, food may not get properly cooked, and there are chances of water drying up and food burning, and/or safety valve fusing. Start timing recipes when the pressure cooker reaches full operating pressure. Use a kitchen timer or watch/clock – precise timing is critical to successful pressure cooking, which is much faster than conventional cooking so timing errors have greater consequences.

  ·         Certain foods, such as applesauce, cranberries, pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb or spaghetti can foam, froth and sputter, and clog the pressure release device (steam vent). These foods should not be cooked in a pressure cooker. Cooking moong dal is not recommended in pressure cookers of capacity 3 Litre or lesser, as it is prone to excessive frothing and sprouting.

  ·         Minimum water recommendation is 1 cup/240 ml for the first 10 minutes of pressure cooking time and ½ cup for every subsequent 10 minutes or part thereof. It is important to follow the minimum water recommendation for pressure cooking because if there is less water there are chances of the cooker boiling dry. In such a situation, the temperature and pressure inside the cooker rise and cause the safety valve to fuse.

   

  ·         How do you prevent frothing and sprouting of dal in the pressure cooker?

  1.      Ensure that you use a small burner or medium heat of a large burner when cooking in a Baby series cooker.

  2.      Do not fill the cooker (dal and water combined) to more than 1/3. Do not exceed dal and water quantities and cooking times given in the cookbooks.

  3.      Do soak dal (in enough water to cover dal) for 15 minutes before pressure cooking and add 1 teaspoon salt, ¼ tsp turmeric and 1 tsp vegetable oil per cup of dal, to dal and water in cooker before closing the lid.

  4.      Do reduce heat to medium immediately when the pressure cooker reaches full operating pressure.

  5.      Do not release pressure by lifting the pressure regulator.

  6.      What are the reasons for fusing of safety valve?

  7.      If there is less water there are chances of the cooker boiling dry. In such a situation, the temperature and pressure inside the cooker rise and cause the safety valve to fuse.

  8.      When the vent tube is blocked, there is no outlet for steam, thus the pressure inside increases beyond the normal level causing the safety valve to fuse.

  9.      If cooker is used on a larger flame than required such as if a baby series cooker having a small base is used on a large burner of a gas stove, the flame will extend to the sides of the cooker, thereby overheating the cooker and fusing the safety valve.

  10. Continuing cooking on high heat and not reducing heat after cooker reaches full operating pressure.

  ·         The pressure cooker should never be used as an oven for dry heating or baking as it reduces the strength of the metal & can damage the cooker. NO DRY HEATING !

How to Use

• Place food into pressure cooker and add liquid.
• Close pressure cooker lid and place on hob.
• Position the regulator/weight depending on the food to be cooked (please refer to the manual that was supplied with your pressure cooker).
• Turn on the heat source, the pressure cooker will come to pressure after 5-7 minutes, followed by a gentle hiss, this indicates that the correct cooking temperature has been reached.
• Reduce the heat setting whilst maintaining a gentle hiss.
• On completion of cooking, turn off the heat source.
• Once any indicator/safety plug/secondary safety device drops back down it is safe to open the lid.
• Certain recipes may require the steam to be released (slowly) in this case turn off the heat and allow the pressure to drop naturally, before removing the lid. NB: This may take several minutes depending on the quantity of food in the cooker.
• Some recipes may require pre-steaming, e.g. Steamed puddings which otherwise would be heavy and closed textured (see recipe guide supplied with your pressure cooker).
• Please check that sufficient water remains in the cooker after pre-steaming to prevent it boiling dry.

Quick start and user tips

• Wash the cooker in hot soapy water, rinse and dry thoroughly.
• Please check all parts are included and if any parts are missing contact our Customer Care Team.
• Any liquids which produce steam when boiled can be used in the cooker e.g. water, stock, wine and milk.
• Never use oil or melted fat as cooking liquid. They may be used in small quantities for browning ingredients.
• There are different maximum fill levels for different foods, as follows:
  • Place the food in the cooker with the correct amount of liquid as below.
  • Close the lid by aligning the arrows on the lid and bottom handle and position the regulator/weight.
  • Turn the heat on high.
  • After approx. 5-7 minutes the cooker will reach pressure.
  • Turn heat down to approximately a third so that a gentle hiss is heard and commence timing.
  • After cooking time turn the heat off.
  • Once any indicator/safety plug/secondary safety device drops back down it is safe to open the lid.

Filling your pressure cooker

General rule for liquid quantity is 1/2 pint up to the first 15 minutes and a further 1/4 of a pint for each 15 minutes thereafter.

*The maximum joint size which can be cooked for 6L = 2kg (4lbs) and for 5L = 1.5kg (3lbs)

Note:

Warranty, if any, not applicable on Breakable parts and normal wear & tear. Read Instruction manual before using the products for further details.Contact authorized service center for service.Retain warranty Card&proof of purchase to avail the warranty, if applicable. Contact customer support for service.

Legal Disclaimer: Warranty, if applicable, will be provided by the manufacturer/Importer through them or their nearest Authorised Service Centre.

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