TEFAL Secure Trendy P2580402 Guide De L'utilisateur page 35

■ MEAT AND FISH
Beef (1 kg topside)
Chicken (1.2 kg whole)
Lamb (1.3 kg leg)
Monkfish (0.6 kg fillets) (special case food)
Pork (1 kg roast)
Salmon (4 steaks 0.6 kg) (special case food)
Tuna (4 x 0.6 kg steaks) (special case food)
***** Cook for an additional 5 minutes for well done meat.
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FRESH Valve position
32 min (medium)*****
22 min
40 min (medium)*****
4 min
28 min
6 min
7 min
■ GOLDEN RULES WHEN PRESSURE COOKING
(FOR UK CONSUMERS) FOR 6 LITRE, 7 LITRE
AND 8 LITRE MODELS 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 (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.
• 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 (Max 2
mark) Liquids and cereals e.g. soups, stews, cereal and pasta: no more than
half full (MAX 2 mark).
- Foods that swell or froth during cooking e.g. dried beans and dried peas, rice,
stewed fruit, compotes, pumpkin, courgette, potatoes: no more than one-
third full (MAX 1 mark).
• 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 or , and increase the heat to bring to full pressure.
Lower the heat and pressure cook for the required time.
• Pressure operates at 50kPa (7 psi / 7lbs pressure) and pressure
80kPa (12 psi / 12lbs pressure).
• 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
EN
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