West Bend 81006CF - Pressure Cooker Manuel Du Propriétaire
English - 6
you are cooking foods that are unlikely to overcook, use the natural release
method.
•
To use the quick release method, stand back from the pressure
cooker. Use long tongs to turn the pressure limiting valve to the
“Exhaust” position. This will quickly release the steam. KEEP
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. Note: if
cooking a soup or other liquid food, DO NOT turn the pressure
limiting valve to “Exhaust”. Instead, wait for cooker to cool and
floating valve to sink before opening.
•
To use the natural release method, wait until the floating valve at
the back of the lid lowers.
Note: For any time setting, you can also press and hold the desired
setting to quickly advance the timer count.
7. Open the lid carefully; hold the handle and turn counter 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.
Always use at least 1 cup of liquid when pressure cooking.
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 beans, do not fill the cooking vessel higher than the 6 cup
mark. Always cook beans at “High Pressure”.