Manual GSI Outdoors Pressure Cooker (page 2 of 4) (English)

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HALULITE

PRESSURE COOKER

1. 2. 3. 4. 5.

6. 7. 8. 9. 10 .

ADD INGREDIENTS TO PRESSURE

COOKER AND NECESSARY

AMOUNT OF COOKING LIQUID

FOR TENDER ITEMS, COOL BY

SLOWLY POURING COOL WATER OVER

LID UNTIL LOCK RELEASES.

FOR HARDIER FOODS, COOL

NATURALLY TO RELIEVE PRESSURE

ONCE PRESSURE HAS COMPLETELY

DISSIPATED, UNSCREW PRESSURE

REGULATOR.

TO OPEN, TURN LID COUNTER-

CLOCKWISE UNTIL ARROWS ON

POT HANDLE AND LID ALIGN.

LIFT LID TO DIRECT ANY RESIDUAL

STEAM OR HOT WATER AWAY

FROM SELF AND OTHERS.

SERVE, EAT, ENJOY…

ALIGN ARROWS ON LID AND HANDLE

AND TURN LID COUNTER-CLOCKWISE

TO LOCK. WHEN LOCKED,

HANDLES WILL ALIGN.

HEAT PRESSURE COOKER OVER HIGH

HEAT UNTIL PRESSURE REGULATOR

BEGINS TO ROCK GENTLY.

START COOKING TIMER.

REDUCE HEAT TO MAINTAIN SLOW,

GENTLE ROCKING MOTION IN

PRESSURE REGULATOR.

WHEN TIMER HAS ELAPSED,

TURN OFF STOVE AND REMOVE

PRESSURE COOKER FROM HEAT.

dried beans + legumes

NOTE: Do not cook split peas in the Pressure Cooker. Clean and rinse legumes in

warm water taking care to remove any debris. Soak beans in four times their

volume of warm water overnight (at least 8 hours). Do not add salt to the water.

NOTE: Do not soak dried split lentils. After soaking, remove any shells or floating

beans and strain off the soaking water. Rinse the beans in warm water and add to

pressure cooker. Add 3 cups of water and 1 tablespoon of vegetable oil for each

cup of beans or legumes. Do not add salt. NOTE: Do not fill Pressure Cooker

above ½ mark when cooking dried beans or legumes. 1 cup dried beans yields

approx. 2 cups after cooking.

LEGUMES COOKING TIME LIQUID ADDED

Black Beans (1 cup dry) 35 min. 3 cups (+1 tbsp. oil)

Black-eyed Peas (1 cup dry) 20 min. 3 cups (+1 tbsp. oil)

Great Northern Beans (1 cup dry) 30 min. 3 cups (+1 tbsp. oil)

Navy Beans (1 cup dry) 30 min. 3 cups (+1 tbsp. oil)

Kidney Beans (1 cup dry) 25 min. 3 cups (+1 tbsp. oil)

Lentils (1 cup dry) 20 min. 3 cups (+1 tbsp. oil)

Lima Beans (1 cup dry) 25 min. 3 cups (+1 tbsp. oil)

Pinto Beans (1 cup dry) 25 min. 3 cups (+1 tbsp. oil)

meats + poultry

Trim all visible fat and cut in such a way that the meat fits in the Pressure Cooker

without touching the sides. NOTE: Smaller pieces of meat will cook faster and will

require the water cooling method to avoid overcooking. For best results, brown

meat in the Pressure Cooker with olive oil or vegetable oil with the lid off before

adding other ingredients. After browning, drain excess fat and add remaining

ingredients and cook as indicated.

MEAT OR POULTRY COOKING TIME LIQUID ADDED

Beef Chuck Roast (3 lbs.) 35 min. 1 ½ cups

Beef Stew or Short Ribs 25 min. 2 cups

Game Fowl (pieces) 8 min. 1 cup

Game Meat 30 min. 1 ½ cups

Lamb Chops (½" thick) 5 min. ½ cup

Leg of Lamb 35-40 min. 1 ½ cups

Pork Chops (½" thick) 5 min. 1 cup

Pork Roast (3 lbs.) 55 min. 3 cups

Poultry (pieces) 8 min. 1 cup

Poultry (whole) 15 min. 1 ½ cups

Veal Roast (3 lbs.) 40 min. 2 cups

Veal Chops (½" thick) 5 min. ½ cup

vegetables

Thoroughly wash all fresh vegetables. Root vegetables like beets, carrots, potatoes

and turnips should be peeled. For frozen vegetables, extend cooking time by 1 to 2

minutes. NOTE: Vegetables require the water cooling method to avoid overcooking.

VEGETABLE COOKING TIME LIQUID ADDED

Artichokes 12 min. 1 cup

Asparagus (1" pieces) 0-2 min. ½ cup

Green Beans 1-3 min. ½ cup

Beets, Whole (2 ½” dia.) 12-14 min. 1 ½ cups

Broccoli- Medium spears 0-2 min. 1/2 cup

Brussels Sprouts 1-3 min. ½ cup

Cabbage (2" wedges) 1-3 min. 1 cup

Carrots, Whole 4-7 min. 1 cup

Carrots, Sliced 1-2 min. ½ cup

Cauliflower, Whole (6" dia.) 2-5 min. 1 cup

Corn-on-the-Cob 2-3 min. ½ cup

Greens (Chard, Spinach, Turnip) 0-3 min. ½ cup

Peas (shelled) 0-2 min. ½ cup

Potatoes, Whole (2 ½” dia.) 15 min. 1 ½ cups

Squash, Cubed or Sliced (1") 10-12 min. 1 ½ cups

Sweet Potatoes, Whole 10 min. 1 cup

seafood + fish

Clean and gut fish and remove all visible bone. Shellfish should be scrubbed and

rinsed of debris in cold water. NOTE: Seafood requires water cooling method.

SEAFOOD COOKING TIME LIQUID ADDED

Crab Legs 2 min. 1 cup

Fish (whole) 6 min. 1 cup

Fish (steaks or fillets) 2 min. 1 cup

Lobster Tail (6-8oz.) 10-12 min. 1 cup

Salmon (whole) 6 min. 1 cup

Salmon (steaks or fillet) 2 min. 1 cup

Shrimp (medium) 2 min. 1 cup

When cooking time has elapsed, turn off stove and remove Pressure Cooker from heat to

allow pressure to dissipate. For more robust recipes such as roasts and stew which call

for ‘Natural’ cooling, set Pressure Cooker aside and allow to cool until the Safety Lock

releases. For tender foods like vegetables and seafood, cool the pressure cooker by

slowly pouring cool water over the lid until the Safety Lock releases. Do not immerse

Pressure Cooker in water to attempt to rapidly cool.

After pressure has completely dissipated, remove the Pressure Regulator. To open, turn

lid counter-clockwise until the arrow on the lid and the arrow on the pot handle align. Lift

lid so as to direct any residual steam or hot water away from self and others. If lid will not

turn, the pressure has yet to drop to safe levels. Never attempt to force open lid. Allow

Pressure Cooker to cool completely before attempting to open. Your meal is now ready

to serve.

rice

NOTE: Do not cook Oatmeal, Pearl Barley or other Cereals in the Pressure Cooker.

Clean and rinse grains in warm water taking care to remove any debris. NOTE: Do

not soak rice. Bring liquid to boil in pressure cooker. Add rice to boiling water and

lock lid in place. NOTE: Do not fill Pressure Cooker above ½ mark when cooking

rice. 1 cup dried rice yields approx. 2 cups after cooking.

RICE COOKING TIME LIQUID ADDED

Polenta, Fine (1 cup dry) 5 min. 3 cups

Brown Rice (1 cup dry) 18 min. 1 3/4 cups

White Rice (1 cup dry) 6 min. 1 1/2 cups

Wild Rice (1 cup dry) 25 min. 3 cups

cooking

Thanks to the moist, pressurized heat created by the Halulite Pressure Cooker, foods

cook up to 66% faster while retaining color and flavor. Foods may be cooked in water,

broth, wine, beer, fruit juice or other liquid (except oil) to add as much or as little additional

flavor to your meals as desired. In general, it is possible to adapt standard recipes to the

pressure cooker by reducing the cooking time by 66% and using 8 fl. oz. more cooking

liquid than is desired in the final dish so a dish which would normally take 60 minutes

should only need 20 minutes in the Pressure Cooker. It is important to remember that

cooking times of 10 minutes or less require a minimum of 4 fl. oz. of cooking liquid. 10 to

15 minutes requires 8 fl. oz. and 15 minutes or more requires at least 16 fl. oz. of water.

(NOTE: High altitude requires an additional 5% increase in cooking time and cooking

liquid for every 1000 ft. above 2000 ft, so the same recipe that required 20 minutes in the

pressure cooker below 2000 ft. would need 21 minutes at 3000 ft., 22 minutes at 4000 ft.,

23 minutes at 5000 ft. and so on and so forth). Never fill the Pressure Cooker above the

2/3’s mark on the inside of the body. When cooking grains, beans, soups, stocks or foods

which expand when cooked, never fill above the ½ mark on the pot.

After prepping your ingredients, add them to the Pressure Cooker along with the desired

amount of cooking liquid. Align arrow on pot handle with arrow on lid and turn clockwise

to lock lid in place. Assure that handles are aligned and the lid is locked in place. Set

atop stove and turn stove to high. When the pressure cooker reaches temperature the

Pressure Regulator with begin to rock gently back and forth and the Safety Lock will lock

in the up position. Reduce heat to maintain a slow, gentle rocking motion in the Pressure

Regulator and start timer for your recipe. If the Pressure Regulator is rocking too

vigorously, the heat is too high and your food will burn.

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GSI Outdoors Pressure Cooker Manual

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