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Tefal Classic Manual

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10
Golden rules when pressure cooking (for UK consumers)
■
The minimum quantity of liquid required for normal cooking is 250 ml (1/2 pint) for the first 1/4 hour cooking.
For each additional 1/4 hour, or part of 1/4 hour, add a further 150 ml (1/4 pint) of liquid. For example,
45 minutes cooking requires 600 ml (1 pint) of liquid. Note: This is only a general guide. Certain foods, such as
pulses, steamed puddings and Christmas puddings may require extra water (see text below).
■
When steaming foods in the basket use a minimum of 750 ml (1 1/4 pint) water in the cooker.
■
Always use a liquid that gives off steam when boiled e.g. water stock, wine, beer, cider, or milk. Never use oil
or fat. All pressure cooking requires some liquid.
■
Whatever the size of pressure cooker, the maximum filling level when all the ingredients and liquid have been
added are:
Solid foods e.g. vegetables, meat joints: no more than two-thirds full
Liquids and cereals e.g. soups, stews, rice, cereal and pasta: no more than half full
Pulses e.g. dried beans and dried peas: no more than one-third full
■
When cooking pulses they swell up and tend to froth up. Use 2 pints (1.2 litres) water for every 450 g (1 lb)
pre-soaked weight of pulses. Remember all dried peas and dried beans, must be soaked in boiling water for 1 hour
before cooking. Drain, rinse thoroughly and cook in fresh water. Never eat uncooked beans or peas. Soaking is
not necessary for red lentils. The high temperatures achieved in the pressure cooker ensure that any natural toxins
in the pulses are destroyed. Canned beans and pulses can simply be drained and rinsed before adding to the
pressure cooker.
■
For steamed suet puddings, sponge puddings or Christmas puddings, a short pre-steaming time is best to enable
the raising agent to activate and prevent a heavy, close texture. Extra liquid is required so use a minimum of
1 1/2 pint/900 ml of boiling water for a combined steaming and cooking time of up to 1 hour. For each additional
1/4 hour of cooking, or part of 1/4 hour, add a further 1/4 pint/150 ml of boiling water. Pre-steaming is done with
the pressure regulator valve in the steam release position on a low heat for the required time. Then turn the
pressure regulator to either or or or * and increase the heat to bring to full pressure.
Reduce the heat and pressure cook for the required time.
■
Never cook dumplings with the lid tightly closed, as they could rise up and block the safety devices. Cook the
stew and at the end of cooking, release the steam and cook gently for about 10 - 15 minutes without the lid on.
■
Pressure cooking times vary according to the size of individual pieces or thickness of the food, not the weight.
■
To prevent discolouration of the interior, caused by mineral deposits in hard water areas, add a tablespoon of
lemon juice or white vinegar to the water.
■
Cooking containers must withstand temperatures of 130°C (250°F). Any covering on containers, e.g. foil,
greaseproof paper or cling film, must be securely tied otherwise they could block the safety devices. Do not use
plastic lids as they prevent steam from being in contact with the food. Also, they could distort and come off during
cooking which could block the safety outlets.
■
Accurate timing is essential when pressure cooking to prevent overcooking, especially with vegetables, fruit
and fish.
■
If adapting a conventional recipe for pressure cooking, a general guide is to decrease the cooking time for a
conventional recipe by two- third. For example, if the usual cooking time is 1 hour then the pressure cooking time
will be 20 minutes. Calculate the amount of liquid required according to the pressure cooking time and type of
food.
■
The pressure cooker operates at 8 lb pressure (position or *) and 13 lb pressure (position or
*). Use position or * for fresh vegetables and fruit. Use position or * for most
foods including meat, poultry, fish and frozen vegetables.
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