6 QT. DIGITAL PRESSURE COOKER MODEL K41143/EPC-678 INSTRUCTION MANUAL Before operating your new appliance, please read all instructions carefully and keep for future reference.
TABLE OF CONTENTS IMPORTANT SAFEGUARDS ________________________ 3-4 ABOUT YOUR PRESSURE COOKER ___________________ 5 SHORT CORD PURPOSE/POLARIZED PLUG _____________ 6 PARTS IDENTIFICATION __________________________ 7 GLASS LID ASSEMBLY/PRESSURE COOKER LID MARKINGS _ 8 BEFORE FIRST USE ______________________________ 9 PREPARING YOUR PRESSURE COOKER ________________ 10-12 OPERATING INSTRUCTIONS _______________________ 13-21 CLEANING & MAINTENANCE ______________________ 21-22 FAQ ____________
IMPORTANT SAFEGUARDS When using pressure cookers, basic safety precautions should always be followed: Read all instructions before operation. 1) Do not operate while unattended. 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 allow children to operate under any circumstance. 5) Do not place the pressure cooker in a heated oven or on a stove top.
IMPORTANT SAFEGUARDS (CONT.) 22) sources. DO NOT replace the Inner Pot with a container other than what is recommended by the manufacturer. 23) The Inner Pot consists of a non-stick surface. To avoid scratching the non-stick surface, please use wooden or plastic utensils. 24) Food should not be kept warm for more than 8-10 hours in order to maintain the freshness of the food. 25) The pressure cooker should not be used for pressure cooking for more than 6 hours continuously.
ABOUT YOUR PRESSURE COOKER This digitally controlled and automatic pressure cooker uses advanced technology so you and your family can enjoy the benefits of better, faster and healthier cooking. Your Cook's Essentials Pressure Cooker seals in steam to cook hotter and faster while maintaining important nutrients for healthier meals. Cook fast and with less water to save vital natural resources and energy.
SHORT CORD PURPOSE NOTE: A short power cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a longer cord. Longer power-supply cords or extension cords are available and may be used if care is exercised in their use.
PARTS IDENTIFICATION 14 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
GLASS LID ASSEMBLY **Your Pressure Cooker is equipped with a Tempered Glass Lid (14) that can be used with the SLOW COOK and STEAM functions. Please do not use this Glass Lid (14) with any other functions on this Pressure Cooker. Assembly of the Knob on the Glass Lid will require a Phillips Screwdriver (not included). Follow the diagram on the left to assemble the knob on the Glass Lid (14). 1. Handle 2. Handle Base 3. Glass Lid Body 4. Silicon Gasket 5. Gasket 6.
BEFORE FIRST USE Working Pressure PSI Maximum Pressure Keep Warm Temperature 0~70kPa 12 PSI 90kPa 140ºF ~ 175 ºF Delay Timer 0.5~24 Hours 0.5 Hour Increments up to 10 hours thereafter 1-hour increments 1. Remove packaging materials such as cardboard, plastics or Styrofoam and discard appropriately. 2. Clean all the parts by wiping with a soft damp cloth or sponge and dry thoroughly.
PREPARING YOUR PRESSURE COOKER 1) Opening the lid: Hold the handle (2) firmly, turn the lid (1) clockwise until it loosens and lift vertically. (See Figures 7-8); the lid (1) can stand on the lid rest (13) (Figure 9). OPEN OPEN OPEN 7 8 9 2) Remove the inner pot (6) and add desired ingredients. The amount of water and food should not exceed 4/5 of the height of the inner Pot (6) (Figure 10). For food that will expand in water, the level should not exceed 3/5 of the Inner Pot (6) (Figure 11).
PREPARING YOUR PRESSURE COOKER (CONT). 4) Closing the Lid: Make sure the Rubber Seal Ring (11) is fitted properly onto the inner part of the lid (1). Observe the Rubber Seal Ring (11) inside the Lid (1) and ensure that it is evenly fitted onto the track. (Caution: If the rubber seal ring is damaged, do not use the pressure cooker. Contact Customer Service to repair or replace.) 5) Lift the lid (1) from the rested position. Close the lid (1).
PREPARING YOUR PRESSURE COOKER (CONT). NOTES & TIPS #1: • Please note that the Pressure Limiting Valve (3) will be loose when you are not using the unit for cooking. It will rock slightly and will turn 360° manually. Once the pressure cooker is in operation and the pressure has built up to its capacity, the Pressure Limiting Valve (3) will tighten, only allowing itself to be turned to “Exhaust”. Once all the pressure has released, it will become loose again.
OPERATING INSTRUCTIONS HOW TO USE THE PRE-SET MENU BUTTONS: There are Seven Pre-set Menu Buttons pre-programmed for your pressure cooker (Vegetables/Fish, Soup/Stew, Potatoes, Beef/Meat, Rice, Chicken, and Beans/Chili). These are pre-set for quick and easy cooking for small portions of food in addition to manual programming. (When cooking food that is more than 3lbs. or more than 6-cups, please use the Timed Cooking function under 'HOW TO USE THE PRESSURE COOK TIME BUTTON.
OPERATING INSTRUCTIONS (CONT.) 9) When the unit has pressurized, it will begin to pressure-cook the food. You may hear quiet hissing or sizzling sounds coming from inside of the unit during this time. 10) When cooking has completed, the pressure cooker will beep 6-times and automatically go to KEEP WARM. The LED Screen will display END. 11) The KEEP WARM indicator light will begin blinking and the Pressure Cooker will begin naturally releasing the pressure. (See Notes & Tips #6).
OPERATING INSTRUCTIONS (CONT.) NOTES & TIPS #6: • NATURAL RELEASE is recommended when cooking foods that will not have the tendency to overcook such as Potatoes, Beans, Soups & Stews. During the Natural Release time period (may take 10-15 minutes), the pressure cooker may still be heated and cooking the food slightly. • QUICK RELEASE is recommended when cooking foods that you wish to be Medium or Medium-Rare such as Beef Roasts or Lamb.
OPERATING INSTRUCTIONS (CONT.) HOW TO USE THE DELAY TIMER BUTTON: If you wish to program your pressure cooker to automatically cook prepared food at a later time, you can program the pressure cooker to delay cooking by up to 24-hours. This setting is used in combination with the MENU BUTTON SELECTIONS in the chart shown on page 12 with the exception of the BROWN/SAUTE function. 1) Prepare desired food and place into cooking pot (6).
OPERATING INSTRUCTIONS (CONT.) NOTES & TIPS #7: • • • • It is recommended to release the pressurized steam when the “Keep Warm” LED stops flashing as the pressure cooker will have lower pressure. This will require a little more time. (Approximately 5-10 minutes). During the cooking process, when the pressure cooker enters into the Pressurized Sequence, the first digit on the LED screen will display the letter “P”. For foods with a high volume of liquid (Stews, soups, porridges, etc.
OPERATING INSTRUCTIONS (CONT.) HOW TO USE THE KEEP WARM BUTTON: Food can be prepared at an earlier time and kept warm inside the pressure cooker using the KEEP WARM function. Food can be kept warm for up to 4-hours. Additional time may cause a change in flavor, appearance and cause food to spoil. 1) 2) 3) 4) 5) 6) 7) 8) Prepare desired food and place into inner pot (6). Secure the lid (1) onto the unit and turn it Counter-clockwise to lock it in place properly.
OPERATING INSTRUCTIONS (CONT.) HOW TO USE THE SLOW COOK BUTTON: 1) Prepare desired food and place into Inner Pot (6). 2) Place the Tempered Glass Lid (14) (included) onto the pressure cooker. 3) Press the SLOW COOK button. The light will begin blinking and the display will show 0.0 0.5 (this equals 30minutes of slow cook time). Set the desired slow cook time by pressing the SLOW COOK button once for each additional 30 minutes. The longest slow cook time allowed is 9.5 hours.
• • • • • • • • • • • • • • • • • • OPERATING INSTRUCTIONS (CONT.) Always use canning supplies specifically manufactured for canning purposes. It is recommended to use mason jars that are 32-ounces or smaller. Do not stack jars on top of each other. Always inspect your canning supplies to ensure proper function and safety. Avoid using jars with chips, nicks, cracks or other imperfections in the glass, rims or lids. Wash jars thoroughly in hot water according to manufacturer’s instructions.
OPERATING INSTRUCTIONS (CONT.) • Carefully remove jars using special canning utensils or tools. CAUTION: Jars are hot! Set jars on a towel or cooling rack and allow to cool completely in a draft-free location. Follow recipe instructions on cooling and storage. • • NOTES & TIPS #8: • • • While the jars are cooling, a small “click” sound will come from the lids to indicate the lids are sealing properly.
CLEANING & MAINTENANCE (CONT.) How to Clean the Filter: If you wish to clean the filter (10), you may remove it by pulling vertically. To re-attach, simply line up the filter (10) and press down to secure the filter (Figure 22). 2 2 FAQ (FREQUENTLY ASKED QUESTIONS) 1) Is the Airtight/Exhaust Valve Knob (3) on the top of the lid (1) supposed to be loose? - If you are not cooking or using the unit, the Valve Knob (3) will be loose. It will turn 360 degrees and may even come off if you pull on it.
FAQ (FREQUENTLY ASKED QUESTIONS) will keep cooking once the pressure is released, so if you prefer your meat to be Medium or Medium-Rare, we suggest the quick release.) - Once the pressure has completely released, the floating valve (3) will drop down. You can unlock the lid (1) and open to check on your food.
FAQ (FREQUENTLY ASKED QUESTIONS) 6) Pressurized Steam is being quietly released from the Floating Valve (3) area during the pressurizing sequence. How do I fix this? - This may happen during the initial start-up of the Pressurizing Sequence. Simply use tongs or similar utensil or oven mitt and carefully adjust it so it is seated properly. This will help settle the lid and all the valves properly.
COOKING TIME CHART Courtesy of www.healthfoods.com Please note that all the below information is for your reference only and can be adjusted according to the user’s preference. Meat/Poultry • Always cook meat or poultry with at least 1-3 cups of liquid. If the cooking time exceeds 15 minutes, use 2 cups of liquid. If weight of meat or poultry is 3lbs, use 3 cups of liquid. Preserved or salted meats should be immersed in water.
Vegetables • Always cook with at least 1-2 cups of liquid. • Add 1-2 additional minutes to cooking time when preparing frozen vegetables. • Use the quick-release release method at the end of cooking cycle so vegetables will not become soggy. (Below chart is for quantity approximately half a pot).
Dried Beans and Other Legumes • Place beans or legumes in pressure cooker. Add 3 cups of water for each cup of beans or legumes. • Add 1 tablespoon of vegetable oil for each cup of water to cut down on foaming. Do not add salt until after cooking. • Let pressure drop naturally after cooking. • Cooking times may vary according to the quality of the beans or other legumes. If still hard after recommended cooking times, continue cooking uncovered. Add additional water, if necessary.
Meat/Poultry (Larger Cuts) • Always cook meat or poultry with at least 1-3 cups of liquid. If the cooking time exceeds 15 minutes, use 2 cups of liquid. If weight of meat or poultry is 3lbs, use 3 cups of liquid. Preserved or salted meats should be immersed in water. • Cooking times for meat and poultry may vary according to the quality and quantity of meat or poultry being cooked.
