Chef'sDesign D4.5 Manual

1

/

PREMIUM

STAINLESS

STEEL

~{L~G~~d~!95

~

CARE

AND

USE

INSTRUCTIONS

FOR

STAINLESS

STEEL

PRESSURE

COOKER

MODELS:

D4.5,

D6,

D8

It

D10

\

Congratulations

on

the

purchase

of

your

CHEF'sDESIGN®

pressure

cooker.

This

pressure

cooker

has

been

carefully

engineered

with

top

quality

materials

in

order

to

provide

you

with

one

of

the

safest,

most

energy-efficient

pressure

cookers

available

today

.

PLEASE

READ

THESE

INSTRUCTIONS

CAREFULLY

BEFORE

USING

YOUR

PRESSURE

COOKER.

Provided by https://www.pickyourown.org/pressure-canner-manuals.htm

GeJt~leNiISV··:······

CHEF'sDESIGN®

PRESSURE

COOKERS

Thank

you

for

choosing

a

CHEF'SDESIGN®

pressure

cooker.

To

ensure

safety

and

durability,

all

CHEF'sDESIGN®

pressure

cookers

have

been

vigorously

tested

at

all

stages

of

production

and

are

manufactured

to

extremely

high

standards,

using

the

best

materials

available.

Properly

cared

for

cookware

will

give

you

years

of

cooking

enjoyment.

Please

read

through

these

instructions

carefully.

They

will

tell

you

how

best

to

use

and

care

for

your

new

cookware.

Attention: Please

read

instructions before use.

CONTENTS

IMPORTANT

SAFEGUARDS

................................................................1

SAFETY

RECOMMENDATIONS

.......................................................·····2

COMPONENTS

AND

FEATURES

.....................................................

···

..

3

OPERATING

INSTRUCTIONS

..............................................................5

OPENING

THE

PRESSURE

COOKER

...................................................5

CLOSING

THE

PRESSURE

COOKER

....................................................5

FOOD

PREPARATION

INSTRUCTIONS

..................................................6

CARE

OF

YOUR

PRESSURE

COOKER

..................................................8

TROUBLE

SHOOTING

.......................................................

·····

......

···

..

9

BASIC

INSTRUCTIONS

FOR

COOKING

...............................................

13

TABLE

OF

COOKING

TIMES

.............................................................

18

WARRANTY

...................................................................................

20

MODEL

RECEIVED:

D

D4.5

D

D6

D

D8

D

D1

0

DATE

RECEIVED:

_______________

_

FROM:

_________________

_

LIQUID

CAPACITY

OF

EACH

MODEL:

D4.5

=4.5

LITER

(4.75

QUART)

D6

= 6

LITER

(6.3

QUART)

D8

= 8

LITER

(8.5

QUART)

D10

=

10

LITER

(10.6

QUART)

IM;PORTINt··.Sjt~EGUI\R·DS

WHEN

USING

PRESSURE

COOKERS,

BASIC

SAFETY

PRECAUTIONS

SHOULD

ALWAYS

BE

FOLLOWED.

1.

Read

all

instructions.

2.

Do

not

touch

hot

surfaces.

Use

handles

or

knobs.

3.

Close

supervision

is

necessary

when

the

pressure

cooker

is

used

near

children.

4.

Do

not

place

the

pressure

cooker

in

a

heated

oven.

5.

Extreme

caution

must

be

used

when

removing

a

pressure

cooker

containing

hot

liquids.

6.

Do

not

use

pressure

cooker

for

other

than

intended

use.

7.

This

appliance

cooks

under

pressure.

Improper

use

may

result

in

scalding

injury.

Make

certain

unit

is

properly

closed

before

operating.

See

~Operating

Instructions."

8.

Do

not

fill

the

unit

over

2/3

full.

When

cooking

foods

that

expand

during

cooking

such

as

rice

or

dried

vegetables,

do

not

fill

the

unit

over

112

full.

Over

filling

may

cause

a

risk

of

clogging

the

vent

pipe

and

developing

excess

pressure.

When

cooking

these

types

of

sticky

food,

do

nof

cool

it

down

by

plaCing

the

pressure

cooker

under

the

tap

and

cooling

with

water.

Doing

so

could

cause

some

liquid

to

flow

out

of

fhe

pressure

cooker,

which

could

be

hazardous.

See

~Food

Preparation

Instructions."

9.

Do

not

cook

foods

such

as

applesauce,

cranberries,

pearl

barley,

oatmeal

or

other

cereals,

split

peas,

noodles,

macaroni,

rhubarb,

or

spaghetti.

These

foods

tend

to

foam,

froth

and

sputter,

and

clog

the

pressure

release

device

(steam

vent).

These

foods

should

not

be

cooked

in

a

pressure

cooker.

1

O.Always

check

the

pressure

release

devices

for

clogging

before

use.

11.Do

not

open

the

pressure

cooker

until

the

unit

has

cooled

and

internal

pressure

has

been

released.

If

the

handles

are

difficult

to

push

apart,

this

indicates

that

the

cooker

is

still

pressurized

-

do

not

force

it

open.

Any

pressure

in

the

cooker

can

be

hazardous.

See

~Operating

Instructions."

12.Never

use

this

pressure

cooker

with

oil

for

pressure

frying

(broasting).

13.When

the

normal

operating

pressure

is

reached,

turn

the

heat

down

so

all

the

liquid,

which

creates

the

steam,

does

not

evaporate.

14.Do

not

use

on

a

gas

or

electric

burner

that

delivers

more

than

12,000

btU/h.

15.This

pressure

cooker

is

intended

for

household

use

only.

It

is

not

intended

for

restaurant

or

any

other

commercial

use.

SAVE

THESE

INSTRUCTIONS

Provided by https://www.pickyourown.org/pressure-canner-manuals.htm

SjE~E1tl··.RE;~.E)I'I1·M:~.N.DATI.E)NS·

......

·

....

;

..•.

WHEN

USING

PRESSURE

COOKERS,

BASIC

SAfETY

PRECAUTIONS

SHOULD

ALWAYS

BE

fOllOWED.

1.

Please

ensure

children

do

not

have

access

to,

or

be

able

to

reach

the

pressure

cooker

while

cooking.

2.

Never

use

the

pressure

cooker

with

a

worn

or

torn

gasket.

Inspect

the

gasket

before

every

use

to

rnake

sure

it

is

pliable

and

does

not

have

any

cracks

or

tears.

Do

not

use

the

pressure

cooker

with

a

worn

or

darnaged

gasket.

New

gaskets

can

be

purchased

by

calling

customer

relations

at

920-682-8627.

3.

To

reduce

the

risk

of

burns

or

spills,

the

lid

and

pot

handle

should

be

positioned

so

that

they

are

turned

towards

the

back

of

the

stove,

and

do

not

extend

over

adjacent

surface

units

or

overhang

the

edge

of

the

stove

top.

4.

While

cooking

with

the

CHEF'sDESIGN®

pressure

cooker,

please

make

sure

the

safety

window

points

towards

the

back

of

the

stove

and

away

from

you.

This

will

reduce

the

risk

of

burns

in

the

event

the

safety

window

is

triggered

to

release

excess

pressure.

5.

Before

cooking,

make

sure

the

gasket

is

in

good

condition

and

in

place,

and

that

the

pressure

control

valve

is

free

of

food

particles

that

could

clog

it.

6.

Make

sure

the

pressure

cooker

has

been

properly

closed

before

cooking.

The

handles

should

be

aligned

and

the

lid

should

glide

easily

back

and

forth.

If

the

lid

is

not

closed

and

locked

securely

in

place,

the

pressure

cooker

will

not

build

pressure.

7.

After

releasing

the

pressure

from

the

pressure

cooker,

open

the

lid

towards

the

back

of

your

stove

since

there

rnay

be

some

steam

still

inside

the

cooker.

8.

Caution:

Do

not

use

the

pressure

cooker

on

outdoor

gas

burners

or

commercial

stoves.

This

pressure

cooker

is

for

household

use

ONLY.

9.

Pressure

cookers

are

not

to

be

used

for

medical

purposes,

such

as

sterilizers,

as

pressure

cookers

are

not

designed

to

reach

the

temperatures

necessary

for

complete

sterilization.

1

O.Do

not

allow

anyone

who

is

not

familiar

with

the

instructions

to

use

this

pressure

cooker.

(E

®

LISTED

2

11i']~'JI

il']~1

~~,

fS

']

11'1IJ;1

~;)

fi1lJ

;1111

111]

'i

~

;1

13

~-==={)14

1.

Long

lid

handle

2.

Operating

switch

3.

Pressure

regulator

weight

4.

Pressure

cooker

lid

5.

Lid

lock

&

pressure

indicator

6.

Lid

helper

handle

7.

Decompression

window

8.

Gasket

9.

Lower

long

handle

10.

Pressure

cooker

body

11

.

Triply

encapsulated

base

12.

Lower

side

of

helper

handle

13.

Tempered

glass

cover

14.

Vent

pipe

cleaning

rod

15.

Steam

vent

pipe

5 4

7

COMPONENTS

Pressure

Cooker

Pof:

The

robust

18/10

stainless

steel

body

provides

a

non-porous,

smooth

cooking

surface

which

is

hygienic

and

will

not

interact

with

food.

lid:

Made

of

heavy-gauge

stainless

steel,

the

lid

must

be

properly

locked

in

position

in

order

to

build

sufficient

pressure

for

cooking.

The

triangular

mark

on

top

of

the

lid,

located

to

the

left

of

the

long

handle,

allows

you

to

easily

align

the

lid

to

the

cutout

and

corresponding

triangular

mark

on

top

of

the

base

handle

when

closing

the

pressure

cooker.

3

Provided by https://www.pickyourown.org/pressure-canner-manuals.htm

Long

Handles:

In

addition

to

being

used

to

move

and

carry

the

pressure

cooker,

the

long

handles

interlock

together

when

the

lid

is

turned

clockwise.

The

long

lid

handle

contains

components

important

to

the

use

of

the

pressure

cooker.

Short

helper

handles:

These

handles

provide

greater

stability

when

moving

or

carrying

the

pressure

cooker.

Operating

switch:

The

operating

switch

features

2

pressure

settings

(position

1

and

2)

and

a

steam

release

position

(C\i'?).

Pressure

level

1

is

LOW

PRESSURE,

equivalent

to

8.7

psi

(8.7

pounds

of

pressure

per

square

inch).

Use

this

setting

for

delicate

foods

such

as

fish

or

vegetables.

Pressure

level

2

is

HIGH

PRESSURE,

equivalent

to

13

psi

(13

pounds

of

pressure

per

inch).

Use

this

setting

for

most

recipes

such

as

stews,

soups,

meat,

etc.

POSITION

PRESSURE

Pounds/Square

Inch

(psi)

C\ifJ

Steam

Release/Open

1 8.7

(Low)

2

13

(High) I

Gasket:

In

order

to

provide

an

air-tight

seal,

a

silicone

gasket

is

positioned

around

the

underside

of

the

lid.

Never

use

the

pressure

cooker

without

the

gasket

properly

positioned.

Do

not

use

the

pressure

cooker

with

a

worn

or

damaged

gasket.

Pressure

Indicator:

The

pressure

indicator

is

the

red

rod

located

on

top

of

the

helper

handle.

It

indicates

whether

there

is

pressure

inside

the

cooker.

As

the

pressure

cooker

heats

and

pressure

builds,

the

pressure

indicator

will

rise

automatically.

If

the

pressure

indicator

is

raised,

there

is

pressure

inside

the

cooker

and

the

pressure

cooker

cannot

be

opened.

If

the

pressure

indicator

is

not

raised,

there

is

no

pressure

inside

the

pressure

cooker

and

you

can

safely

open

the

lid

when

the

operating

switch

is

in

the

open

steam

release

position

(C\i'?).

Should

there

be

any

pressure

inside

the

unit

you

will

not

be

able

to

remove

the

lid.

Safety

Window:

If

there

is

excessive

pressure

build-up

inside

the

pressure

cooker,

steam

will

be

released

through

the

safety

window

located

in

the

rim

of

the

lid.

This

is

an

emergency

pressure

release

mechanism

that

should

never

become

operative

under

normal

use.

To

ensure

the

correct

functioning

of

this

window,

the

gasket

should

be

checked

before

each

use

for

dirt

or

damage.

Warning:

Excess

steam

escaping

through

the

safety

window

will

be

very

hot

and

might

cause

serious

injuries.

In

the

event

the

safety

window

is

triggered

to

release

excess

pressure,

always

place

the

pressure

cooker

on

the

stove

in

such

a

position

that

the

safety

window

is

not

facing

towards

you

or

towards

anything

that

could

get

damaged

by

the

steam

and

sputtering

liquid.

SAVE

THESE

INSTRUCTIONS

4

.~~--~.------

•.

Qi~~;qTIN";;'INstRQctICl;NS

.

Adding

Food

and

Liquid

1.

To

cook

with

the

CHEF'SDESIGN®

pressure

cooker,

as

a

general

rule

use

at

least

Y2

cup

of

liquid

if

you're

cooking

for

10

minutes

or

less,

or

2

cups

of

water

if

you're

cooking

for

more

than

10

minutes.

Please

see

cooking

table

on

page

18

for

more

specific

information.

It

is

important

to

always

use

some

cooking

liquid

in

a

pressure

cooker

since

it

is

the

liquid

that

creates

the

steam

necessary

to

build

the

pressure.

Without

liquid

the

pressure

cooker

cannot

build

any

pressure.

You

can

use

water,

broth,

wine

or

any

other

kind

of

liquid

to

cook,

except

oil.

You

can

use

oil

to

brown

meat

or

soften

onions

directly

in

your

pressure

cooker

before

adding

the

rest

of

the

ingredients,

but

the

oil

should

never

be

the

ONLY

cooking

liqUid.

Warning:

Pressure

cookers

are

not

pressure

fryers.

2.

Never

fill

the

pressure

cooker

more

than

2/3

full.

It

is

necessary

to

leave

enough

space

in

the

cooker

for

it

to

be

able

to

build

pressure.

Fill

only

halfway

when

cooking

foods

that

will

either

expand

in

size

and/or

produce

foam

as

they

cook,

such

as

dried

beans

or

other

legumes

and

grains.

Also

fill

only

halfway

when

preparing

soups

or

stock.

Figure

B

Opening

the

Pressure

Cooker:

3.

With

the

operating

switch

in

the

open

position

(C\i'?),

tum

the

upper

handle

towards

the

right,

holding

the

lower

handle

with

the

left

hand.

Lift

the

lid

off

when

the

mark

on

the

lid

(!»

is

aligned

with

the

center

of

the

lower

handle

(see

Figure

A).

Closing

fhe

Pressure

Cooker:

4.

Before

closing

the

pressure

cooker,

please

ensure

that

the

vent

pipe

opening

for

the

pressure

regulator

weight

is

clear.

Place

the

lid

on

the

body

of

the

pressure

cooker

so

that

the

triangular

mark

on

the

lid

is

aligned

with

the

center

of

the

lower

long

handle.

Press

down

lightly

on

the

lid

with

the

left

hand,

and

with

the

right

hand

turn

the

long

lid

handle

horizontally

towards

the

left

until

it

is

directly

over

the

lower

long

handle

and

can

move

no

further.

Make

sure

the

regulator

weight

is

in

its

place

on

the

steam

vent

pipe.

Now

move

the

operating

switch

to

position

1

for

delicate

foods

or

to

position

2

for

denser

foods

(see

Figure

B).

5

Provided by https://www.pickyourown.org/pressure-canner-manuals.htm

..

·········.······.,I!ISIRL.lpl"ltO·NS

Food

Preparation

instructions:

5.

Place

your

pressure

cooker

in

the

center

of

the

burner

so

as

not

discolor

the

sides

of

the

pot.

Always

adjust

the

burner

so

that

when

using

gas,

the

flarnes

remain

under

the

base

and

do

not

extend

up

the

sides.

When

cooking

on

an

electric

burner,

select

a

burner

the

same

diameter

as

the

base

or

smaller.

6.

Begin

heating

with

the

burner

set

on

high

heat.

As

soon

as

there

is

pressure

inside

the

cooker,

the

pressure

indicator

will

rise

(see

Figure

C

below),

and

the

lid

will

lock

to

prevent

accidental

opening

under

pressure.

Figure

C

7.

As

pressure

keeps

building

up

inside

the

cooker,

the

regulator

will

start

rocking

back

and

forth

to

release

short

bursts

of

steam.

This

indicates

that

the

pressure

cooker

has

reached

its

operating

pressure

level.

When

it

starts

rocking,

lower

the

heat

so

the

regulator

maintains

a

gentle,

steady

rocking

motion

and

a

gentle

but

visible

burst

of

steam.

At

this

moment,

the

cooking

time

starts

and

you

should

start

timing

your

recipe.

You

should

see

the

regulator

constantly

rocking

during

the

cooking

process.

If

at

any

time

during

cooking

the

regulator

rocks

back

and

forth

very

vigorously

and

an

excessive

amount

of

steam

is

released

in

strong

bursts,

lower

the

burner

heat

slightly

to

adjust

and

maintain

a

gentler

movement.

If

the

pressure

control

valve

stops

releasing

steam

completely

during

the

cooking

process,

turn

the

heat

higher

on

the

stove.

While

cooking,

never

inadvertently

shake

the

pressure

cooker.

This

can

cause

the

automatic

vent

to

release

steam,

which

will

create

a

drop

in

pressure.

When

making

sauces,

make

sure

that

they

are

not

too

thick.

Give

the

pressure

cooker

a

shake

before

removing

the

lid

to

remove

possible

hot

spots

or

depressions

that

might

have

been

created

inside.

This

is

recommended

for

cooking

soups

such

as

cream

of

lentil,

etc.

or

vegetables

such

as

chickpeas,

etc.

6

II·StRUtcfIQNS

Releasing

Pressure

after

Cooking:

Always

check

your

reCipe

to

determine

if

the

pressure

cooker

should

be

cooled

down

naturally

or

whether

the

quick

release

method

should

be

used.

Natural

Release

Method:

1.

To

use

this

method,

remove

the

pressure

cooker

from

the

hot

burner

and

let

the

pressure

drop

and

cool

down

naturally.

Depending

on

the

amount

of

food

and

liquid

in

the

cooker,

this

method

can

take

from

10

to

15

minutes.

Once

the

pressure

has

been

released

completely,

you

will

see

the

pressure

indicator

on

the

lid

helper

handle

dropping

back

down.

Before

opening

the

lid,

go

to

step

#3

in

this

section.

Cold

Water

Release

Method:

2.This

method

is

used

to

release

pressure

as

quickly

as

possible,

and

is

primarily

used

for

vegetables,

seafood

and

other

tender

foods

that

can

quickly

overcook.

To

use

this

method,

remove

the

pressure

cooker

from

the

bumer,

place

in

the

sink

and

run

cold

tap

water

gently

over

the

lid

until

steam

dissipates.

When

putting

the

cooker

in

the

sink,

tilt

it

so

the

cold

water

will

run

down

the

sides

of

the

cooker.

Once

the

pressure

has

been

released

completely,

you

will

see

the

pressure

indicator

on

the

lid

helper

handle

dropping

back

down.

Before

opening

the

lid,

go

to

step

#3

in

this

section.

NEVER

IMMERSE

THE

PRESSURE

COOKER

IN

WATER.

3.

Slide

the

operating

switch

to

the

open

position

(C\iIJ)

(refer

to

page

3

components).

Hold

the

lower

long

handle

with

your

left

hand

and

slide

the

long

lid

handle

to

the

right

(counterclockwise)

with

your

right

hand.

The

handle

should

glide

easily

to

the

right.

Even

though

you

have

already

released

the

pressure,

never

open

the

pressure

cooker

towards

your

face

since

there

may

be

intense

cooking

steam

still

inside

the

unit.

To

avoid

the

risk

of

scalding,

let

the

droplets

of

condensed

water

drip

back

from

the

lid

into

the

cooker.

Warning:

Never

force

the

pressure

cooker

open.

Do

nof

attempt

to

open

the

pressure

cooker

while

if

is

still

hot

or

if

steam

is

still

escaping

from

the

steam

vent

pipe.

NEVER

SUBMERGE

THE

PRESSURE

COOKER

IN

WATER

7

Provided by https://www.pickyourown.org/pressure-canner-manuals.htm

CIRE

IE

~IUR

PRESSURE'

CII~ER

1.

Before

using

the

pressure

cooker

for

the

first

time,

thoroughly

wash

all

parts

with

warm,

soapy

water,

rinse

well

and

dry

with

a

clean

towel.

2.

After

each

use,

wash

the

pressure

cooker

with

warm,

soapy

water

and

dry

thoroughly.

Do

not

use

abrasive

cleaners

or

scouring

pads,

which

may

dull

the

high-polish

finish

of

the

product.

3.

The

pressure

cooker

pot

is

dishwasher

safe,

but

the

lid

should

be

washed

in

warm

water

only

and

dried

off

immediately.

Never

clean

the

lid

of

the

pressure

cooker

in

the

dishwasher.

4.

Gasket:

Always

check

that

the

inner

rubber

gasket

is

clean

and

not

damaged.

5.

From

time

to

time,

apply

a

little

light

cooking

oil

to

the

rubber

sealing

gasket.

This

will

extend

the

duration

of

the

gasket

and

improve

its

operation.

Should

the

rubber

gasket

appear

dirty

or

damaged,

either

clean

it

or

replace

it.

6.

Pressure

regulator

weight:

Before

each

use,

remove

the

pressure

regulator

weight

from

the

cover

to

check

that

the

steam

vent

pipe

is

not

obstructed

by

food

particles.

Use

vent

pipe

cleaning

rod

to

remove

clog.

7.

After

use,

do

not

store

the

pressure

cooker

with

the

lid

closed.

IMPORTANT:

Ensure

gasket

is

in

good

condition

and

installed

properly.

To

ensure

the

correct

functioning

of

your

pressure

cooker

the

gasket

should

be

replaced

each

year.

Gasket

part

no.

0080

fits

4.5

liter

and

6

liter

units,

part

no.

0090

fits

8

and

10

liter

units.

Order

from

your

dealer

or

the

factory.

IMPORTANT:

Clean

the

steam

vent

pipe

before

each

use.

Only

use

authentic

CHEF'sDESIGN®

replacement

pans

for

this

pressure

cooker.

The

use

of

any

unauthorized

pans

may

cause

unit failure, injury

and

will

void

the

warranty.

8

·tROUS[E.,SHOOII

•.

NG

To

ensure

best

results

when

using

the

CHEF'sDESIGN@

pressure

cooker,

be

certain

to

read

all

of

the

instructions

and

safety

tips

contained

in

this

manual.

The

following

are

practical

tips

and

solutions

to

some

common

problems

you

may

experience

when

using

your

pressure

cooker.

PROBLEM:

The

lid

got

jammed

while

trying

to

slide

it

closed

and

will

not

open

or

close.

REASON:

If

the

instructions

in

the

Uta

close

the

pressure

cooker"

section

of

this

manual

were

not

followed

carefully,

the

lid

might

get

jammed

while

trying

to

close

it.

SOLUTION:

If

there

is

some

resistance

when

attempting

to

slide

the

lid

closed,

do

not

force

it.

Stop,

lift

the

lid

and

try

aligning

the

marks

again

as

described

in

the

"to

close

the

pressure

cooker"

section

of

this

manual.

If

the

lid

jams,

never

force

it

closed.

PROBLEM:

There

is

water

leaking

from

the

lower

handle

while

the

pressure

cooker

is

building

pressure.

REASON:

While

the

pressure

cooker

is

building

pressure,

a

little

water

might

drip

from

around

the

area

of

the

handle.

The

water

comes

from

steam

condensed

on

the

inside

of

the

lid.

The

dripping

will

stop

when

the

full

pressure

has

been

reached.

However,

if

it

is

a

continuous

leak,

or

does

not

stop

after

pressure

has

been

reached,

it

might

be

due

to

one

of

the

following

reasons:

1.

The

nuts

and

screws

on

the

handle

have

loosened.

2.

The

gasket

has

not

been

oiled.

3.

Gasket

is

not

inserted

correctly.

SOLUTION:

0-

1.

Make

sure

the

lower

handle

is

screwed

tight

to

the

pot

before

using

the

pressure

cooker

or

after

all

pressure

has

been

released.

Tighten

the

screws

with

a

screwdriver

if

necessary.

2.

Wash

and

dry

your

gasket

after

each

use

and

oil

it

regularly.

3.

Place

gasket

into

pressure

cooker

correctly.

9

Provided by https://www.pickyourown.org/pressure-canner-manuals.htm

·····';:;.~"i>;t,R.ol.JiBLE·.·Stl\QO'l"I·NG

PROBLEM:

Pressure

does

not

build

up

(the

red

pressure

indicator

does

not

pop

up).

REASON:

1.

There

is

not

enough

liquid.

2.

The

pressure

cooker

was

not

properly

closed.

3.

The

valve

is

dirty

and/or

obstructed.

4.

The

silicone

gasket

is

not

in

place

properly,

or

is

dirty

or

worn.

5.

The

operating

switch

is

not

in

the

correct

position.

SOLUTION:

1.

Always

use

the

appropriate

amount

of

liquid

called

for

in

the

recipe.

This

amount

should

never

be

less

than

1/2

cup

(1/8

litres),

however

never

fill

the

pressure

cooker

more

than

half

full

with

liquids.

2.

Following

the

instructions

given

in

this

manual,

close

the

pressure

cooker

so

that

a

tight

seal

is

created,

which

will

allow

for

adequate

pressure

build-up.

3.

The

steam

vent

pipe

can

become

dirty

with

cooking

foods

such

as

dried

beans

that

have

a

tendency

to

foam.

Clean

the

steam

vent

pipe

regularly.

4.

Make

sure

the

silicone

gasket

is

clean

and

well

positioned

before

using

the

pressure

cooker.

After

continued

use,

the

silicone

gasket

will

begin

to

wear

and

should

be

replaced

at

least

once

a

year

if

the

pressure

cooker

is

used

frequently.

Contact

our

Customer

Relations

Department

at:

1-920-682-8627

or

e-mail:

[email protected]

5.

Make

sure

the

operating

switch

has

been

turned

to

pressure

setting

1

or

2.

The

pressure

cooker

will

not

build

up

pressure

if

the

operating

switch

is

at

the

steam

release

position

(C\i'?).

PROBLEM:

The

red

pressure

indicator

has

popped

up,

but

there

is

no

steam

released

by

the

pressure

regulator

weight.

REASON:

1.

There

is

not

enough

liquid

in

the

pressure

cooker.

2.

The

steam

vent

pipe

is

dirty

and/or

obstructed.

3.

The

burner

heat

is

not

high

enough.

SOLUTION:

1.

Make

sure

there

is

enough

liquid.

There

should

always

be

at

least

1/2

cup

(1/8

litres)

of

liquid

in

the

pressure

cooker.

2.

The

steam

vent

pipe

can

become

dirty

when

cooking

foods

such

as

dried

beans

that

have

a

tendency

to

foam.

Clean

the

vent

pipe

periodically.

3.

Turn

up

the

heat

to

medium

high

until

a

gentle,

steady

stream

of

steam

is

released

from

the

steam

vent

pipe.

10

TRQUBLE

..

·.Stl,aQTI.NG

PROBLEM:

A

gentle,

steady

stream

of

steam

is

released

from

the

pressure

regulator

weight

and

small

drops

of

water

condensation

collect

on

the

lid.

REASON:

When

used

properly,

the

valve

will

release

a

gentle

steady

stream

of

steam

as

well

as

some

drops

of

condensed

water

on

the

lid.

SOLUTION:

This

is

normal

operation.

If

there

is

a

lot

of

water

gushing

out

of

the

pressure

regulator

weight

with

the

steam,

see

below.

PROBLEM:

A

strong,

forceful,

gushing

jet

of

steam

is

escaping

from

the

pressure

regulator

weight

with

or

without

drops

of

condensation.

REASON:

1.

The

burner

heat

is

too

high.

2.

The

steam

vent

pipe

valve

is

dirty.

3.

The

pressure

regulator

weight

is

malfunctioning.

SOLUTION:

1.

Lower

the

heat

so

that

only

a

gentle,

steady

stream

of

steam

is

released.

2.

Check

the

steam

vent

pipe

to

see

if

there

are

any

remaining

food

particles.

Remove

with

cleaning

rod

or

toothpick.

3.

The

pressure

regulator

weight

must

be

replaced.

Contact

Customer

Relations

at:

1-920-682-8627

or

e-mail:

[email protected]

PROBLEM:

Steam

is

escaping

from

around

the

edge

of

the

lid.

REASON:

1.

The

pressure

cooker

is

too

full.

2.

The

pressure

cooker

was

not

closed

properly.

3.

The

silicone

gasket

is

not

in

place,

or

it

is

dirty

or

worn.

SOLUTION:

1.

Never

fill

the

pressure

cooker

more

than

2/3

full

or

Y2

full

when

cooking

liquids

or

foods

that

froth

and

expand

during

cooking.

2.

Following

the

instructions

given

in

this

manual,

close

the

pressure

cooker

so

that

a

tight

seal

is

created

which

will

allow

for

adequate

pressure

build-up.

3.

Make

sure

the

silicone

gasket

is

clean

and

well

positioned

before

using

the

pressure

cooker.

11

Provided by https://www.pickyourown.org/pressure-canner-manuals.htm

·

·;[xjilOit.l8,[E.')SHQ.f)JI,N.a

PROBLEM:

The

pressure

cooker

cannot

be

opened

after

cooking.

REASON:

1.

There

is

still

pressure

built

up

in

the

pressure

cooker.

2.

If

the

pressure

indicator

has

dropped

but

you

still

cannot

open

the

lid,

it

might

be

because

the

operating

switch

has

not

been

moved

to

the

open

position

(C\\'?).

See

"To

open

the

pressure

cooke(

section

of

this

manual.

SOLUTION:

1.

Use

the

automatic

or

the

cold-water

release

method

to

release

any

remaining

pressure.

Try

opening

again.

2.

Move

the

operating

switch

towards

the

open

position

(C\\'?)

and

try

opening

again.

PROBLEM:

Foods

are

under-cooked.

REASON:

1.

Cooking

time

is

too

short.

2.

The

natural

or

cold-water

release

method

was

inadequately

used

to

release

the

pressure.

SOLUTION:

1.

Always

check

the

cooking

time

in

your

recipe.

If

food

is

still

under-cooked,

extend

cooking

time

by

approximately

1-2

minutes

and

cook

under

pressure,

or

simmer

without

lid

until

desired

texture

is

achieved.

2.

Use

the

natural

release

method

so

that

food

has

benefit

of

additional

cooking

time

as

pressure

drops.

PROBLEM:

Food

is

over-cooked.

REASON:

1.

Cooking

time

is

too

long.

2.

The

natural

release

method

was

inadequately

used

to

release

the

pressure.

SOLUTION:

1.

Always

check

the

cooking

times

in

your

recipe.

If

food

is

overcooked,

shorten

the

cooking

time

by

at

least

1-2

minutes.

2.

Use

the

natural

or

cold-water

release

method

so

that

pressure

drops

immediately.

12

BISIC'

INSTRUCTIONS

FOR

COOKING

In

this

section

you

will

find

basic

instructions

for

cooking

foods

that

are

most

commonly

prepared

in

pressure

cookers.

Do

not

chop

or

cut

food

inside

the

cooker

with

a

knife

or

other

sharp

utensil

to

avoid

scratching

the

bottom.

For

soups

and

stocks,

do

not

fill

pressure

cooker

over

Y2

full!

Remember

to

always

use

some

cooking

liquid.

Operating

the

cooker

without

any

cooking

liquid

or

allowing

the

cooker

to

boil

dry

will

damage

the

cooker

and

will

not

allow

it

to

build

pressure

for

proper

functioning.

FRESH

AND

FROZEN

VEGETABLES

•

Wash

all

fresh

vegetables

thoroughly.

•

Peel

all

root

vegetables,

such

as

red

beets,

carrots,

potatoes

and

turnips.

•

Whole

winter

pumpkin

should

be

pierced

several

times

with

a

fork

before

cooking.

•

When

you

steam

vegetables

in

a

steamer

basket

(steamer

baskets

sold

separately)

you

should

use

at

least

Y2

cup

of

water.

•

If

the

approximate

cooking

time

is

more

than

10

minutes

you

should

use

two

cups

of

water.

•

Never

fill

the

pressure

cooker

to

more

than

two-thirds

of

its

capacity.

•

When

you

cook

frozen

vegetables

you

must

extend

the

total

cooking

time

by

between

1

and

2

minutes.

•

If

possible,

use

the

cold-water

release

method

when

the

cooking

time

is

completed.

This

is

the

fastest

way

to

release

the

steam

and

will

avoid

overcooking

tender

vegetables.

You

can

also

use

the

automatic

release

method.

fRESH

AND

DRIED

fRUIT

•

Wash

and

pit

or

core

fruit.

If

you

prefer,

peel

and

slice

it.

•

If

you

cook

fruit

in

a

steamer

or

pasta

basket

add

at

least

Y2

cup

of

water

or

fruit

juice.

•

Never

fill

the

pressure

cooker

more

than

2/3

full.

..

If

you

prefer,

add

sugar

and/or

seasoning

to

the

fruit

before

or

after

cooking.

•

When

you

cook

whole

or

halved

fruit,

use

the

cold

water

release

method.

When

you

cook

fruit

in

slices

or

pieces

to

make

puree

or

conserve

use

the

natural

release

method.

•

Cooking

times

can

vary

depending

on

the

ripeness

of

the

fruit.

13

Provided by https://www.pickyourown.org/pressure-canner-manuals.htm

IISII

IIS"ERSI"EIOIS

FOR

IOOIIIG

DRIED

FRUIT

•

Put

dried

fruit

in

the

pressure

cooker

with

1

cup

of

water

or

fruit

juice

for

each

cup

of

d

ri

ed

fru

it.

o

If

you

prefer,

you

can

add

seasoning

or

other

flavoring.

Use

the

cold-water

release

method

when

the

cooking

period

is

complete.

If

after

the

cooking

period

the

fruit

is

still

hard,

let

it

simmer

in

the

cooker

with

the

lid

removed

until

it

is

ready.

Add

water

if

necessary.

DRIED

BEANS

AND

OTHER

lEGUMES

Warning:

Never

fill

the

pressure

cooker

to

more

than

half

its

capacity

with

beans

and

legumes,

as

these

foods

tend

to

expand

and

froth

during

cooking.

•

Clean

out

any

foreign

particles.

Rinse

them

with

warm

water.

•

Soak

beans

in

four

times

their

volume

of

warm

water

for

at

least

four

hours

before

cooking,

or

if

you

prefer,

leave

them

to

soak

overnight.

Do

not

add

salt

to

the

water

as

this

hardens

the

beans

and

prevents

absorption

of

water.

•

Do

not

soak

dried

split

lentils.

•

After

soaking,

remove

floating

beans

and

shell.

o

Strain

the

water

off

the

beans.

o

Rinse

in

warm

water

(this

also

applies

to

dried

split

lentils).

•

Put

the

beans

or

legumes

in

the

pressure

cooker.

Add

three

cups

of

water

for

each

cup

of

beans

or

legumes.

Do

not

add

salt;

beans

and

legumes

should

be

seasoned

after

cooking.

•

To

add

more

flavor,

cook

beans

or

lentils

with

some

bay

leaves

and

a

small

peeled

onion

embedded

with

two

cloves

of

spice.

•

After

the

cooking

time

is

up,

use

the

natural

release

method

to

allow

the

pressure

to

decrease

naturally.

•

Cooking

times

may

vary

depending

on

the

quality

of

the

beans

or

other

legumes.

If

after

the

recommended

cooking

time

the

beans

are

still

hard,

continue

cooking

them

with

the

lid

off.

If

necessary,

add

water.

• A

cup

of

beans

or

other

legumes

yields

approximately

two

cups

when

cooked.

14

IISIIIIS"ERl.Il'EIOIS

FOR

IOOIIIG

GRAINS

Warning:

Never

fill

the

pressure

cooker

to

more

than

half

its

capacity

with

grains,

as

these

foods

tend

to

expand

and

froth

during

cooking.

•

Clean

any

foreign

particles.

Rinse

them

with

warm

water.

Soak

grains,

in

four

times

their

volume

of

warm

water

for

at

least

four

hours

before

cooking

them,

or

if

you

prefer,

leave

them

to

soak

overnight.

Do

not

add

salt

as

this

will

harden

grains

and

prevent

them

from

absorbing

water.

o

Do

not

leave

rice

to

soak.

•

After

soaking

remove

floating

grains

or

shells.

•

Drain

the

water

of

the

grains.

o

Rinse

grains

in

warm

water

(this

also

applies

to

rice).

o

Cook

each

cup

of

grain

in

the

quantity

of

water

indicated

in

the

recipe

or

on

the

package.

o

If

you

prefer,

add

salt

to

taste.

•

After

the

cooking

time

is

up,

use

the

natural

release

method

to

allow

the

pressure

to

decrease

naturally.

•

Cooking

times

may

vary

depending

on

the

quality

of

the

grains.

If

after

the

recommended

cooking

time

the

grains

are

still

hard,

continue

cooking

them

with

the

lid

off.

If

necessary,

add

water.

o A

cup

of

grains

expands

to

approximately

two

cups

when

cooked.

•

After

the

cooking

time

is

up,

use

the

natural

release

method

to

allow

the

pressure

to

...

decrease

naturally.

•

Cooking

times

may

vary

depending

on

the

quality

of

the

beans

or

other

legumes.

If

after

the

recommended

cooking

time

the

beans

are

still

hard,

continue

cooking

them

with

the

lid

off.

If

necessary,

add

water.

o A

cup

of

beans

or

other

legumes

yields

approximately

two

cups

when

cooked.

15

Provided by https://www.pickyourown.org/pressure-canner-manuals.htm

MEAT

AND

POULTRY

•

Remove

all

the

visible

fat

from

meat

or

poultry.

If

you

are

preparing

a

complete

cut

of

meat

or

poultry,

such

as

a

roast,

cut

it

in

such

a

way

that

it

fits

in

the

cooker

without

touching

the

sides.

•

Meat

and

poultry

cut

up

into

small

pieces

cook

faster.

•

To

achieve

best

results,

brown

the

meat

or

poultry

with

2

or

3

tablespoons

of

vegetable

or

olive

oil

in

the

pressure

cooker

with

the

lid

off

and

before

adding

the

other

ingredients.

Do

not

overload

the

pressure

cooker

(never

more

than

2/3

full.

Brown

the

meat

in

batches,

if

necessary.

Drain

the

excess

fat

and

begin

cooking

as

indicated

in

the

recipe.

•

Always

cook

meat

and

poultry

with

at

least

Y2

cup

of

liquid.

If

the

cooking

time

exceeds

15

minutes,

use

two

cups

of

liquid.

Meats

with

preservatives

or

salted

meats

should

be

covered

by

the

water.

•

Never

fill

the

pressure

cooker

more

than

two-thirds

full.

e

When

you

prepare

a

concentrated

stock

or

soup,

put

all

the

ingredients

in

the

pressure

cooker

and

add

water

to

half

its

capacity.

e

Exact

cooking

times

vary

depending

on

the

quality

and

quantity

of

the

meat

that

is

cooked.

Unless

the

recipe

indicates

otherwise,

the

cooking

times

given

are

for

3

Ibs.

of

meat

or

poultry.

Also,

the

larger

the

cut

of

meat,

the

longer

the

cooking

time

will

be.

•

After

the

cooking

time

is

up,

use

the

natural

release

method

to

allow

the

pressure

to

decrease

naturally.

•

When

you

cook

beef

or

poultry

with

vegetables,

begin

by

cooking

the

meat

in

stock

or

another

liquid.

Subtract

the

cooking

time

of

the

vegetable

ingredient

that

takes

longest

to

cook

from

the

cooking

time

recommended

for

the

meat.

Pressure

cooks

the

meat

for

this

time.

Release

the

pressure

from

the

cooker

using

the

automatic

release

method.

Open

the

cooker

and

add

the

vegetables.

Check

the

seasoning.

Bring

the

pressure

cooker

up

to

pressure

again

and

continue

pressure

cooking

for

the

time

recommended

for

the

vegetables.

If

you

want

to

add

vegetables

which

cook

rapidly,

such

as

peas

or

mushrooms,

do

not

pressure

cook

them

at

the

same

time

as

the

other

vegetables

that

take

longer

to

cook.

Add

them

to

the

cooker

right

before

serving

and

boil

them

in

the

pressure

cooker

with

the

lid

off

until

they

are

ready.

Example:

If

you

are

cooking

a

beef

brisket

(cooking

time

35

minutes)

with

potatoes

(cooking

time

6

minutes)

and

sliced

carrots

(cooking

time

1

minute),

you

should

first

cook

the

meat

by

itself

for

29

minutes,

then

release

the

pressure,

add

the

potatoes

and

cook

for

an

additional

6

minutes.

Finally,

add

the

carrots

and

let

them

simmer

for

a

couple

more

minutes.

16

BASIC

INSTRUCTIO.NS

fOR

COOliNG

SEAFOOD

AND

FISH

•

Clean

and

gut

fish.

Take

out

all

visible

bones.

..

Scrub

and

rinse

shellfish

in

cold

water.

Soak

clams

and

mussels

in

a

container

of

cold

water

with

the

juice

of

one

lemon

for

an

hour

to

remove

sand

from

them.

•

Cooking

times

can

vary

depending

on

the

seafood

that

is

cooked.

•

Cook

seafood

in

a

steamer

or

pasta

basket

when

possible

with

at

least

3A1

cup

of

liquid.

Apply

a

fine

layer

of

vegetable

oil

to

the

steamer

basket

when

you

cook

fish

to

avoid

sticking.

e

If

you

prefer,

add

seasoning

or

flavoring

to

the

cooking

liquid.

•

Never

fill

the

pressure

cooker

to

more

than

two-thirds

of

its

capacity.

..

When

you

prepare

concentrated

stock

or

soup

put

all

the

ingredients

in

the

pressure

cooker

and add

water

to

half

of

its

capacity.

•

Use

either

the

automatic

or

cold

water

release

method

when

cooking

time

is

up.

PRESSURE

COOKER

RECIPES

•

For

more

pressure

cooker

recipes

go

to

www.(I(1-cd.co

or

do

an

internet

search

for

pressure

cooker

recipes.

17

Provided by https://www.pickyourown.org/pressure-canner-manuals.htm

Chef'sDesign D4.5 Manual

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