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Crab apple
Blackcurrant
Red currant
Marmalade making
Orange
Pulses
Butter beans
Bean mix
Chick peas
Haricot beans
Kidney beans
Red lentils
(to pressure only)
no
no
no
no
no
no
no
no
no
8 mins
5 mins
1 mins
18 mins
15 mins
Unsuitable for use in pres-
sure cookers as the ingre-
dients cook at different
times and could block the
safety devices
35 mins
15 mins
15 mins
To pressure only
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
slowly
in pressure cooker with sufficient
water and then strain through
jelly bag. Add sugar and bring to
setting point without the lid on.
Follow the special instructions
above for jam making. Soften fruit
in pressure cooker with sufficient
water and then bring to setting
point without the lid on.
The proportions for marmalade
are 1 lb of fruit, 1 pt water and 2
lb sugar.
Never fill the pan more than one-
third full with pulses and liquid.
Always soak pulses (except len-
tils) in boiling water for one
hour before cooking. Do not use
bicarbonate of soda or salt as it
could discolour the pan.
For every 8oz (250g) of dried pulses
add 2 pts (1,2litres) of cold water.
Always use a minimum of 1 pint.
Heat the contents of the pan until
boiling gently but not rising in the
pan.
Close the lid and without altering
the heat bring to full pressure.
Cook for required time. If necessary,
lower the heat so that only a small
amount of steam comes out of the
pressure indicator valve.
Food Basket
required
Cooking
time
Reg.
valve
Steam release
method
Special instructions and
maximum quantities
Peas (dried whole)
Split peas
Soya beans
Soups
Tomato soup
Mixed vegetable
soup
French onion
soup
Minestrone
Stocks
Beef stock
Poultry stock
Fish stock
Vegetables, fresh vegetables (steamed)
Asparagus
Beans
(broad, sliced)
Beans
(runner & french)
Broccoli
Brussel sprouts
(medium size)
Cabbage (finely
chopped)
Carrots (sliced)
no
no
no
no
no
no
no
no
no
no
yes
yes
yes
yes
yes
yes
yes
30 mins
8 mins
25 mins
10 mins
12 mins
5 mins
25 mins
45 mins
20 mins
15 mins
10 mins
10 mins
10 mins
2-3 mins
3-4 mins
3-4 mins
3-4 mins
slowly
slowly
slowly
quickly
quickly
slowly
slowly
slowly
slowly
slowly
quickly
quickly
quickly
quickly
quickly
quickly
quickly
Always release steam slowly
otherwise the centre pipe and
safety valve could become blocked.
After each use check the centre
pipe and locking indicator are free
from food debris.
Never fill the pan more than half
full.
Release steam slowly for thin
soups or soups with rice or pasta.
Release steam quickly for thick
soups.
If in doubt about method of steam
release, release pressure slowly.
Never fill the pan more than half
full.
Always release the steam slowly.
To steam vegetables place a mini-
mum of 1/2 pint of liquid in pan.
Place the trivet in the pan and rest
the basket on top.
Vegetables can be cut into smaller
pieces to shorten the cooking
time.
A second basket (obtainable from
your local service agent) is ideal
for cooking large quantities of
vegetables by standing it on top
of the basket already supplied.
Food Steam release
method
Special instructions and
maximum quantities
COOKING GUIDECOOKING GUIDE
18 19
Red
Red
Red
Red
Red
Red
Red
Red
Red
Basket
required
Cooking
time
Reg.
valve
Red
Red
Red
Red
Red
Red
Red
Red
Red
Red
Green
Green
Green
Green
Green
Green
Green
SENSOR UK 0048017 9/02/00 17:43 Page 11
11


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