Instructions & Recipes 2002 PRESSURE COOKER Instructions & Recipes For Virat Inner Lid Pressure Cookers Includes Non-vegetarian recipes Please do not read recipes portion if you are pure vegetarian. A separate Recipe Book is available at http://viratcooker.com/support.
Instructions & Recipes 2002 CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . .3 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Components and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..5 Cooking with the VIRAT Pressure Cooker . . . . . . . . . . . . . . . . . . . . . . . . . .
Instructions & Recipes 2002 Virat pressure cookers are manufactured under strict quality control procedures and latest technology. You can take maximum advantage of a good product if you adopt a little care while handling and cooking in our pressure cookers. The following safeguards are recommended. IMPORTANT SAFEGUARDS 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.
Instructions & Recipes 2002 Introduction Today’s pressure cookers are a far cry from those used by our mothers and grandmothers. When first introduced in the late 1930’s, pressure cookers were acclaimed to be the housewives best friend, allowing her to prepare delicious, economical, healthy meals in a fraction of the time. While this element of healthy, rapid cooking still remains true, the design and engineering of today’s pressure cookers have gone through a major evolution.
Instructions & Recipes 2002 VIRAT Pressure Cooker Components and Features Pressure Regulating Device Fusible Safety Valve Lid Handle Bar Steam Vent Tube Lid Handle Lid Locking Loop Rubber Gasket Pivot Support Grip Screw & Nut Base Handle Pressure Cooker Pot 1. Pressure Cooker Pot: Made of high-quality, aluminium which is light in weight but stronger than stainless steel, all cooking takes place in the pressure cooker pot. 2.
Instructions & Recipes 2002 7. Rubber gasket: In order to provide an air-tight seal, a rubber gasket is positioned around the underside of the lid. Never use the pressure cooker without the rubber gasket properly positioned. Do not use the pressure cooker with a worn or torn gasket, which should be replaced immediately. Contact the VIRAT Customer Service Department at the phone number provided in the warranty information. 9. Fusible safety valve: Located under the lid handle.
Instructions & Recipes 2002 HOW TO FIT LID INTO COOKER BODY If gasket is not properly fitted into the lid curl. Make sure it is properly fitted as shown in picture alongside. Place lid on cooker body so lid handle and body handle are together. (Note: do not force lid into cooker body.) Turn lid handle so it is at a right angle to body handle. See that arrow on rim of cooker body matches arrow on lid s rim.
Instructions & Recipes 2002 HOW TO REMOVE LID FROM COOKER BODY Gently squeeze lid and body handles together. Unfasten locking loop from end of main handle bracket. Tilt the lid down slightly into the mouth of the cooker and move the lid handle bar toward the right hand side. As the lid handle bar approaches right angle position, gently tilt up the position of the lid away from the body handle and remove the lid out of the mouth of the pressure cooker. Adding Food and Liquid 1.
Instructions & Recipes 2002 When the steam comes out of the PRESSURE REGULATING DEVICE for first time, lower the heat to maintain a gentle, steady heat. At this moment, the COOKING TIME STARTS 3. If at any time during cooking an excessive amount of steam is released by the Pressure Regulating Device, lower the burner heat to adjust and maintain the proper level of pressure. 4.
Instructions & Recipes 2002 4. Emergency Release Method: Take a tea spoon. Skit it under the pressure regulating valve and let the pressure release from the cooker. Once steam has totally been released and no more steam comes out of the pressure regulating device, go to 5 (below). 5. After all the pressure has been released unhook the lid from the cooker body. Grasp the bottom of the base handle with your left hand and with your right hand on the lid handle slowly rotate the lid counter clockwise.
Instructions & Recipes 2002 Maintenance for Safe Use 1. Each time, before using the VIRAT pressure cooker, always check to make sure that the pressure regulating device is clean of any built-up particles. • TO REMOVE THE PRESSURE REGULATING DEVICE FOR CLEANING PURPOSES: -Put the pressure regulating device on the release pressure position. -Pull the pressure regulating device up. - Take the valve out and clean the vent with a needle. 2.
Instructions & Recipes 2002 VEGETABLES APPROXIMATE PRESSURE COOKING TIME LEVEL Swiss chard, thickly cut Artichoke, large, without leaves Artichoke, medium, without leaves Peas, in the pod Broccoli, shoots Broccoli, stalks Zucchini, Acorn, half Zucchini, Summer, 1-inch slices Pumpkin, 2-inch slices Onions, whole, 1 1/2-inch diameter Common cabbage, thickly cut Green curly kale, thickly cut Cauliflower, flower heads Endive, thickly cut Asparagus, fine, whole Asparagus, thick, whole Spinach, frozen Spinach, f
Instructions & Recipes 2002 Fresh and dried fruit Fresh fruit: • Wash and pit or core fruit. If you prefer, peel and slice it. • Cook fruit in a steamer basket (sold separately) and add at least half a cup of water or fruit juice. • Never fill the pressure cooker to more than two thirds of its capacity. • If you prefer, add sugar and/or seasoning to the fruit before or after cooking. • When you cook whole or halved fruit, use the quick release method.
Instructions & Recipes 2002 • Since legumes expand when cooked, never fill the pressure cooker to more than half its capacity. • To add more flavour, cook beans or lentils with some bay leaves and a small peeled onion embedded with two cloves of spice. • After the cooking time, 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 legumes are still hard, continue cooking them with the lid off.
Instructions & Recipes 2002 GRAINS APPROXIMATE COOKING PRESSURE (1 cup) WATER QUANTITY TIME LEVEL Rice, basmati 1 1/2 cups Rice, brown 1 1/2 cups Rice, long grain 1 1/2 cups Rice, wild 3 cups 5-7 minutes 15-20 minutes 5-7 minutes 22-25 minutes High High High High Page 15
Instructions & Recipes 2002 Meat and Poultry • Remove all the visible fat from the meat or poultry. Note: Meat and poultry cut up into small pieces which cooks more quickly. • To achieve best results, brown the meat or poultry with 2 to 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. Brown meat in batches if necessary. Drain off the excess fat and begin as indicated in the recipe.
Instructions & Recipes 2002 Seafood and fish • Clean and gut fish. Take out all the 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 which is cooked. • Cook seafood in the steamer basket on the support trivet (sold separately) with at least 3/4 of a cup of liquid. • If you prefer, add seasoning or flavouring to the cooking liquid.
Instructions & Recipes 2002 indicated in your recipe. Position lid and lock in place. Cook for 8 minutes. Remove from heat and let pressure drop naturally. Troubleshooting In order to ensure best results when using the VIRAT pressure cooker, be certain to read all of the instructions and safety tips contained in this owner’s manual and all other printed materials provided by the manufacturer.
Instructions & Recipes 2002 3. The valve can become dirty when cooking foods which have a tendency to foam, such as dried beans. Clean the valve periodically. 4. Make sure the rubber gasket is clean and well positioned before using the pressure cooker. After continued use, the rubber gasket will begin to wear and should be replaced after at least once a year if the pressure cooker is used frequently. PROBLEM: 1.
Instructions & Recipes 2002 PROBLEM: The pressure cooker cannot be opened after cooking. REASON: 1. There is still pressure built-up in the pressure cooker. SOLUTION: 1. Use the quick release method to release any remaining pressure. Try opening again. 2. Move the pressure regulating device to the position. Take the valve out. PROBLEM: Foods are under-cooked. REASON: 1. Cooking time is too short. 2. Quick release method was used to release the pressure. SOLUTION: 1.
Instructions & Recipes 2002 PRESSURE COOKING RECIPES The pressure cooker works by controlling the release of steam from inside the unit and increasing the pressure and so the temperature at which food can be cooked. At these higher cooking temperatures the cooking times required are greatly reduced so saving time and energy. The higher pressure forces heat through the food and increases the tenderizing effect of cooking.
Instructions & Recipes 2002 FRENCH ONION SOUP 3-4 minutes. INGREDIENTS: 1 oz butter, 1 lb onions, 2 pints of beef stock, salt, pepper and spices to taste, slices of bread, grated cheese. Method: Slice onions and brown in butter. Add stock and season to taste. Close cooker and cook 3-4 minutes. Serve in individual soup bowls Top with a slice of bread. Add cheese and grill for a few minutes until cheese is browned. STOCK 30-35 minutes.
Instructions & Recipes 2002 VEGETABLES GENERAL INDICATIONS Pressure cooking is an excellent means of bringing out the best in fresh, frozen and dried vegetables, maintaining their flavour, nutritional value and colour. • This method should always be used when more than one vegetable is cooked at the same time (to avoid mixing flavours). Take care that cooking times of different vegetables are very similar. • Dried vegetables should be soaked prior to cooking.
Instructions & Recipes 2002 VEGETABLE CHOP SUEY 2-3 minutes. INGREDIENTS: 1 onion, 1/4 lb mushrooms, 1/4 lb celery, 2 oz celery leaves, 1/4 lb green beans, 3 oz green pepper, 3 meat cubes, 1 cup water, Salt to taste, Worcestershire sauce, oil. Method: Slice onions, mushrooms and green peppers. Chop celery and leaves. Cut beans into small lengths. Heat oil in cooker and lightly brown onions, mushrooms, celery and leaves. Add water and dissolve meat cubes.
Instructions & Recipes 2002 Method: Chop the chicken and ham and brown in a little olive oil. Stir in the peppers, vegetables, seasoning, rice and other ingredients. Pour on the boiling water (until all ingredients are \ covered). Close cooker and cook for 5-6 minutes. GAME AND POULTRY GENERAL INDICATIONS Pressure cooking of game and poultry is quick, economical and gives delicious results even with older and tougher pieces. • Game and poultry should be thoroughly cleaned before cooking.
Instructions & Recipes 2002 CHICKEN CASSEROLE 3-4 minutes. INGREDIENTS: 1 small chicken chopped into small pieces or 4-6 chicken breasts-cooking oil, garlic, selection of fresh or frozen vegetables with similar cooking times (peas, green beans, carrots, small pieces of cauliflower, potato, turnip, etc.), 1 onion, salt, pepper, 1 1/2-2 cups water Heat a little cooking oil in cooker and brown sliced onions and crushed garlic. Add chicken pieces and brown. Stir in all vegetables.
Instructions & Recipes 2002 Worcestershire sauce to the minced steak and pork and mix well. Form 2 meat loaves from the mixture and wrap in greaseproof paper or tin foil. Chill in refrigerator overnight. Heat oil in cooker and brown meat loaves on all sides. Remove loaves. Pour water into cooker. Place loaves in cooker. Close cooker and cook for 12-15 minutes. BRAISED STEAK 35-40 minutes. INGREDIENTS: Joint of meat (approx.
Instructions & Recipes 2002 SAUSAGE STEW 3-4 minutes. INGREDIENTS: 6 beef sausages, 1 onion, garlic, cooking oil, 2 carrots, selection of fresh or frozen vegetables with similar cooking times (peas, green beans, small pieces of cauliflower, turnip, etc), salt, pepper, 1 1/2 cups water. Method: Follow exactly the same method as for MINCED MEAT. GOULASH 20 minutes.
Instructions & Recipes 2002 • Season carefully as rather less seasoning is needed. Lemon juice is a good substitute for salt during cooking. Salt may be added afterwards. • Frozen fish do not need to be thawed, as cooking times are the same. • Vegetables can be combined for "meal-in-one" cooking as times are similar. FISH STEW 3-4 minutes. INGREDIENTS: Approx.
Instructions & Recipes 2002 • Any available pudding basin or mould which fits into the cooker can be used provided in will withstand the temperatures produced inside the cooker (up to approx. 250º F). • Allow for swelling of ingredients inside mould. RICE PUDDING 8-10 minutes. INGREDIENTS: 1 pint milt, 4 oz pudding rice, 3 oz sugar, 1/2 oz butter, vanilla essence or nutmeg or cinnamon (if flavouring desired). Method: Melt butter in cooker. Stir in milk and bring to boil.
Instructions & Recipes 2002 CHOCOLATE SPONGE PUDDING 25 minutes - Pre-steaming. 20-25 minutes. INGREDIENTS: Milk, 2 oz butter, 2 oz sugar, 1 egg, 3 oz self raising flour, 1 table spoonful cocoa Method: Thoroughly mix butter and sugar. Add egg and beat. Mix flour and cocoa and stir into mixture adding a little milk to obtain the consistency. Pour into a greased cake mould and cover with foil. Place mould in cooker with water to about half the height of the mould. Close cooker and pre-steam for 25 minutes.
