Operation Manual

21
TIPS FOR PRESSURE &
SLOW COOKING
Rice
• The PRESSURE COOK RICE setting is
designed to cook rice so the rice grains
remain separate and tender.
• The rice setting is suitable for all types of rice
such as long grain rice, jasmine, basmati and
brown rice.
• Weigh dry rice accurately and wash well with
cold water until water runs clear. Drain well
and place into the removable cooking bowl.
• Add corresponding water amount. Water to
rice ratio is based on 1.5 parts water to
1 part rice. See Rice table on this page.
• After cooking, allow rice to stand in bowl for
5 minutes before stirring and serving.
RICE WATER SERVES
200g 300ml 1–2
250g 375ml 2
300g 450ml 2–3
350g 525ml 3–4
400g 600ml 4–5
450g 675ml 5–6
500g 750ml 6–7
600g 900ml 7–8
Risotto
• The PRESSURE COOK RISOTTO setting
is ideal for making creamy and flavoursome
risotto without all the stirring, and in less than
half the time.
• With little or no evaporation during pressure
cooking, it is important to keep to the ratio of
1 part rice to 3 parts stock.
• If adding a lot of vegetables to the risotto,
reduce stock by a third.
• Use the SAUTÉ setting so soften the onions,
vegetables and aromatics and to deglaze the
pan with wine.
• The key to creamy risotto is toasting the rice
grains before the liquid is added. For best
results, use SAUTÉ setting to toast the
grains prior to cooking. Stir rice grains for
2–3 minutes or until the edges of the rice
grains become transparent and then
turn white.
• Rice will swell and double in size after
cooking. For best results, do not overfill the
cooking bowl. The total volume of uncooked
rice and stock should not exceed the ½ level
marking inside the removable cooking bowl.
Potatoes
• The PRESSURE COOK POTATO setting
is suitable for cooking both large and small
portions of potato.
• This setting is ideal to cook both peeled and
cut potatoes and whole large
unpeeled potatoes.
• If pressure cooking large whole potatoes,
wash well and prick potato 3–4 times with
a fork.
• Add 1 cup of water to the cooking bowl along
with prepared potatoes.
• For best results, do not overfill the cooking
bowl. The total volume of potatoes should not
exceed ¾ full.
Stock
• The PRESSURE & SLOW COOK STOCK
setting is suitable for beef, chicken and
vegetable stocks.
• If brown stocks are required, use SEAR
setting to colour beef or chicken bones prior
to pressure cooking.
• Vegetables such as onion, carrot and
celery should be cut into large pieces.
This will make it easier to strain at the
end of cooking.
• To shorten the pressurising time, either
add hot water to caramelised bones and
aromatics, or add cold water to bones while
still in SEAR setting and allow the water to
come to a simmer before pressure cooking.