West Bend 82011 - Pressure Cooker Manuel Du Propriétaire
English - 7
HANDS AND FACE AWAY FROM PRESSURE LIMITING VALVE WHEN
RELEASING STEAM. When the floating valve at the back of the lid lowers,
pressure has been released.
•
To use the natural release method, wait until the floating valve at the back of
the lid lowers. Always use natural release if cooking a soup or other liquid
food, DO NOT turn the pressure limiting valve to “Exhaust”. Wait for the
cooker to cool and the floating valve to sink before opening.
7. Open the lid carefully; grasp the handle and rotate the lid clockwise to unlock,
then lift to open. If the lid does not freely open, the pressure is not completely
released. Let cooker cool for a few more minutes, then try again. When cooking
is complete, unplug the cooker from the outlet.
•
A small amount of smoke and/or odor may occur upon initial heating due to the
release of manufacturing oils – this is normal.
•
Some minor expansion/contraction sounds may occur during heating and cooling –
this is normal.
We recommend reviewing the “Helpful Hints” section of this manual before using.
C
OOKING
T
IMES
Here are some basic cooking time guidelines for use with your pressure cooker.
Times may need to be adjusted based on personal preference. When using pressure
cooking, it is better to undercook foods and then add time rather than overcooking. If
additional cooking time is needed, follow cooking directions for setting chosen.
When cooking beans, do not fill the cooking vessel higher than the 8 cup
When cooking beans, do not fill the cooking vessel higher than the 8 cup
mark. Always cook beans at “High Pressure.” Use 3 cups water for every cup of
beans being prepared. DO NOT add salt to the beans until after they are cooked. To
reduce foaming, add1-2 tbsp. of oil to the water before cooking beans.
Beans, 1 cup
Cooking Time,
Soaked
Overnight
Cooking Time,
Unsoaked
Pressure
Release Method
Black
20 - 25 min.
25 - 35 min.
Natural Release
Cannellini
18 - 25 min.
30 - 40 min.
Natural Release
Chickpeas/Garbanzo
35 - 40 min.
50 - 60 min.
Natural Release
Great Northern
25 - 30 min.
30 - 35 min.
Natural Release
Lentils
No soak
8 - 10 min.
Natural Release
Pinto
20 - 25 min.
30 - 35 min.
Natural Release
Navy
20 - 25 min.
30 - 35 min.
Natural Release
Red
20 - 25 min.
30 - 35 min.
Natural Release
Soy
25 - 35 min.
30 - 40 min.
Natural Release
When cooking meats, do not fill the cooking vessel higher than the 12 cup
mark. The above times are based on cooking at “High Pressure”.
Meat
Cooking Time
Pressure Release Method
Beef
Pot Roast, Bottom Round, 3 lbs.
99 min.
Natural Release
Brisket
55 min.
Natural Release
Corned Beef
24 min. per lb.
Natural Release