Operation Manual

the pressure regulator. Open cooker. Check doneness. If necessary,
bring back to pressure and cook more or simmer without the lid until
27
done. We do not recommend bringing soybeans back to pressure as
they tend to froth out of the steam vent. Drain.
Seafood Pressure Cooking Chart
Seafood Shape and Size Water in Pressure Cooking
Pressure Cooker Time in Minutes
Cod
Fillet
3
/4 inch / 1.9 cm to
1 inch
/ 2.5 cm thick
3
/4 cup 3
Halibut Steak 1 inch / 2.5 cm thick 1 cup 6
Ocean Perch Fillet
3
/4 inch / 1.9 cm thick
3
/4 cup 2
Red Snapper Fillet
3
/4 inch / 1.9 cm thick
3
/4 cup 2
Salmon
Steak
1 inch
/ 2.5 cm thick 1 cup 6
1
1
/2 inch / 3.8 cm thick 1 cup 9
Scallops –
3
/4 cup 1 – 2
Sole Fillet
1
/4 inch / 6 mm thick
3
/4 cup 0
1
/2 inch / 1.3 cm thick
3
/4 cup 1
Trout Small, whole (10 oz / 280 g)
3
/4 cup 4
Tuna Steak
3
/4 inch / 1.9 cm thick
3
/4 cup 3
•
For each item: Use grid and
release pressure immediately.
•
When pressure cooking seafood, even a few
extra seconds can overcook. Do not leave the
cooker once it is on the heat – cooking times are so
short. Pressure cook seafood without delays: time
accurately, remove cooker from heat quickly and
release pressure immediately.