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 coo-
king 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.In addition smaller amounts of
cooking liquid are required and little
liquid is lost during cooking so the
maximum nutritional value of the food
is maintained.The pressure cooker is
manufactured in 18/10 quality stainless
steel for durability and ease of cleaning
and has a heavy aluminium base for
maximum fuel economy.
The cooker is provided with a number
of safety devices to make pressure
cooking both safe and easy. A valve
carefully controls the pressure during
the entire cooking process. Two addi-
tional safety valves situated on the
cover release any excess pressure
which may build up inside the unit as a
result of an abnormal function of the
valve. The lock mechanism
incorporated in the handle prevents the
risk of accidental opening while the
cooker is under pressure.
SOUPS
GENERAL INDICATIONS
Pressure cooking enables you to prepa-
re delicious, nourishing, home-made
soups in a matter of minutes, taking full
advantage of available fresh vegetables
and even left-overs from other dishes.
• Do not fill cooker over 2/3 full and
only 1/2 full if foam is produced or if
ingredients swell.
• Do not use excessive seasoning or
individual strong-tasting ingredients.
• Thicken soups after cooking period is
over.
• If soups are to be frozen use slightly
less liquid so they are concentrated.
Reconsitute afterwards with
additional water.
CLAM CHOWDER
3-4 minutes.
INGREDIENTS:
8 oz of bacon, onion, 1 oz butter, large
potato, 1 1/2 pint of water, 1/4 pint of
milk, salt, pepper and spices to taste
parsley, 1 qt. clams, 2 table spoons corn-
flour.
Slice and chop bacon, potato and
onions and brown in butter for a few
minutes. Add water, season to taste,
close and cooker for approx. 3 minutes.
Open and add clams. Boil for 2-3 mintu-
tes with the cooker open. Blend corn-
flour and milk and stir into the soup until
thickened. Sprinkle parsley and serve.
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.
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.
INGREDIENTS:
Fresh bones or left-overs from cooked
meats, selection of fresh vegetables
(carrots, swedes, onions, celery), salt,
pepper and spices to taste, 2 pints of
water.
Break bones as small as possible. Cut
vegetables into small pieces. Place all
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