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Lock the lid and turn the Steam Release knob to the 'Release'
position.
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Press the 'Menu' button several times until the LED indicator
above the 'Cake' setting lights up. Adjust the time according to
your preference.
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After the cooking has elapsed, and the steam has been
released, carefully open up the lid.
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Use oven mitts to grab the baking pan or the food.
Note: Take care while removing the rack and watch out for steam
and/or hot food on the racks. Alternatively, you can use tongs to pick
out food that has directly been placed on the rack.
PRACTICAL HINTS FOR PRESSURE COOKING
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To ensure the best cooking performance when cooking under
pressure, always use at least 1 ½ cups (12 oz.) of water or liquid in
your recipes to enable enough steam to be created to produce
pressure.
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When using the pressure settings, the timer should not begin
counting down until there is enough pressure.
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When cooking under pressure, if you are unsure of the cooking time,
it is better to under cook and use the quick release method and
check for doneness. If not done, just continue cooking under
pressure.
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Never fill the pressure cooker more than half full of food or 2/3 full
with liquid. The pressure cooker must have enough liquid to steam
or the food will not cook properly.
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If the electric circuit is overloaded with other appliances, your
appliances may not operate. The pressure cooker should be
operated on a separate electrical circuit.
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Tougher cuts of meat are better suited for the pressure cooker
because cooking under pressure breaks the fibers down for tender
results.
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Add a tablespoon of oil to the water to reduce the amount of
foaming that beans produce.
•
You can use frozen meats and poultry. Rule of thumb is, if it is frozen
then add ten minutes for every inch of the thickness of the food.
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