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recipes to enable enough steam to be created to produce
pressure.
•
When using the pressure settings, the timer will not begin counting
down until enough pressure is created.
•
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.
•
Never fill the pressure cooker more than 4/5 full of food or with
liquid.
•
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.
•
Tougher cuts of meat are better suited for the pressure cooker
because cooking under pressure breaks the fibers down for tender
results.
•
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.
Cooking rice
For better results, always rinse rice until the water passing through it runs
clear before cooking. Cook rice in liquid such as water or broth.
Below is a table of recommended cooking times for different types of
rice.
Rice type
Arborio
Basmati
Emperor's Rice
Jasmine
Long-grain, Brown
Long-grain, White
Parboiled
Red rice
Short-grain, Brown
www.KALORIK.com
Time in
minutes
6 to 8
4 to 6
20 to 25
4 to 7
10 to 18
4 to 5
6 to 8
7 to 9
12 to 20
18
Uncooked
rice (cups)
1
1
1
1
1
1
1
1
1
Liquid (cups)
2
1 ½
2 ¾
1 ½
1 ½ to 2
1 ½
1 1/2
2 ½
1 ½ to 2
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