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Cereals, rice and pasta
Barley, Pearl
Macaroni
Noodles
Pasta shapes
(ordinary or wholewheat)
Rice
Easy cook
(par boiled)
Long grain
(patna, Basmati)
Brown rice
Spaghetti (ordinary or Wholewheat)
Fine
Regular
Desserts and puddings
Dried fruits
Apple rings
Apricots
Figs
Fruit salad
Peaches
Pears
Prunes
no
no
no
no
no
no
no
no
no
no
no
no
no
no
no
no
20 mins
3-4 mins
2-3 mins
2-3 mins
5 mins
5 mins
15 mins
2 mins
3 mins
8 mins
5 mins
15 mins
15 mins
7 mins
15 mins
5 mins
Note : Reduce cooking
times by 1 minute for
“no soak” dried fruits.
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
After each use check the centre
pipe and locking indicator are free
from food debris.
Never fill more than half full with
food and liquid.
Do not cook oatmeal in your pres-
sure cooker as it could block the
controls.
For each 4oz (100g) of cereal, rice
or pasta add 11/2 pts (900ml) of
boiling water.
Bring to full pressure using
medium heat (instead of high
heat) to avoid contents frothing
up and blocking vents.
Do not use “Quick cook” type
pasta and cereals in a pressure
cooker.
Never fill the pan more than half
full.
There is no need to soak fruit
overnight. Soak with 1 pt (600ml)
boiling water to 1 lb (500g) dried
fruit for 10 mins. (Except for “no
soak” dried fruit which does not
need soaking).
Food Basket
required
Cooking
time
Reg.
valve
Steam release
method
Special instructions and
maximum quantities
Fresh fruit
Apples, sliced
Apples, whole
Apricots, halved
Blackberries
Cherries
Currants (black,
red, etc…)
Damsons,
halved & stoned
Gooseberries
Greengages,
halved & stoned
Loganberries
Pears, sliced
Pears, whole
Plums, halved
& stoned
Peaches, halved
or sliced
Raspberries
Rhubarb (1in lengths)
Egg custards
Egg custard
Creme caramel
no
no
no
no
no
no
no
no
no
no
no
no
no
no
no
no
no
no
6 mins
7-8 mins
5 mins
5 mins
5 mins
5 mins
5 mins
6mins
5 mins
5 mins
4 mins
6 mins
5 mins
4-5 mins
5 mins
6 mins
7 mins
13 mins
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
Never fill the pan more than half
full.
Always use a minimum of 1/2 pint
(300 ml) of liquid.
To avoid overcooking soft fruit,
cook in their own juices in a basin
covered with a double layer of
greaseproof paper. Tie securely.
Stand on trivet and add 1/2 pint
(300ml) of water.
Stand a boilable dish on the trivet.
Cover the container with a double
layer of greased, greaseproof
paper and tie securely.
Use a minimum of 1/2 pint
(300ml) of water for steaming.
Food Steam release
method
Special instructions and
maximum quantities
COOKING GUIDECOOKING GUIDE
12 13
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Basket
required
Cooking
time
Reg.
valve
Green
Green
Green
Green
Green
Green
Green
Green
Green
Green
Green
Green
Green
Green
Green
Green
Red
Red
SENSOR UK 0048017 9/02/00 17:43 Page 8
8


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