Use and Care Manual

OPERATING INSTRUCTIONS (CONT.)
6. The pressure cooker will start maintaining a lower temperature to keep warm.
7. To cancel, simply press the KEEP WARM/CANCEL button again until indicator light is
no longer illuminated.
8. Remove food and serve.
9. Unplug power cord and allow to cool completely before dismantling and cleaning.
HOW TO COOK WITH
F
F
R
R
O
O
Z
Z
E
E
N
N
F
F
O
O
O
O
D
D
S
S
:
:
Cooking frozen food inside a pressure cooker is quick and easy but has certain restrictions.
Only cook individual cuts of frozen meats that are up to 1 inch thick, the cooking time
does not need to be altered. Pressure will not be achieved until the internal temperature
has reached a preset level. If the recipe states the meat should be cooked for 10 minutes
after pressure has been achieved, it will still be the same, but it will take longer to reach
the required pressure point.
It is not recommended to pressure cook larger cuts of frozen meats such as a whole roast,
a block of frozen ground meat or a whole chicken. Larger cuts will require increased
cooking times of up to one third more, and the results may not be the same when
compared to meats that were thawed (or at least partially thawed) and browned before
cooking.
HOW TO USE THE PRESSURE COOKER FOR
C
C
A
A
N
N
N
N
I
I
N
N
G
G:
It is recommended to purchase a separate instructional book that is specific to Canning.
These books can be purchased at a local book store. This pressure cooker can be used to
do basic pressure canning and the water-bath method. Low-Acidic fruits and vegetables
and High-Acidic fruits and vegetables are recommended. It is not recommended to can
foods such as meat or seafood products in this unit.
Before using this unit for canning purposes, check with the UDSA for food preservation
guidelines or read the publications listed at
http://www.uga.edu/nchfp/publications/publications_usda.html.
1. 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.
2. 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.
3. Wash jars thoroughly in hot water according to manufacturer’s instructions.
4. Prepare food and fill mason jars and seal according to manufacturer’s instructions.
5. Always make sure there is 1-inch of headspace in the jars.
6. Use a thin utensil to release any trapped air between the food and the jar by
pressing food firmly to the sides to dislodge any air bubbles.
7. Set jar lids onto the jar and screw on the outer rings until tight, then unscrew ¼ turn.
8. Place jars into the inner pot.
9. If desired, use clean dish towels to tuck around the jars to prevent them from
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