Lakeland 18434 User Manual - page 5
5
GET TO KNOW YOUR PRESSURE COOKER
1. Place the trivet inside the cooking pot if you wish to raise food such as joints of meat
off the base of the pot or out of the cooking liquid. The trivet may also be used to keep
heatproof dishes off the base of the pot.
2. There must always be a minimum of 125ml of liquid in your pot or enough food/liquid
to reach the minimum fill level. Remember never fill your pot above the maximum fill
level.
3. Ensure the lid is open by pressing the unlock button. Place the lid on the Pressure
Cooker, ensuring it sits evenly, then press the lock button. Check the lid is securely fitted
to the pot.
4. Set the cooking pressure. Most foods cook at level 2, which gives fast and economical
results thanks to its high pressure. For more delicate foods including fish, vegetables
such as spinach, and desserts like crème caramel, choose level 1.
(Refer to cooking times chart page 9).
5. Place the Pressure Cooker on the hob with the heat on high. When the valve releases
steam, the red pressure indicator will rise – now turn the heat down as low as you can
while still keeping the red pressure indicator raised.
6. Once the cooking time has elapsed, turn
off the hob and wait 2-3 minutes before
turning the pressure setting down.
Turn the setting down using an oven
glove or cloth. If you have been cooking
at level 2, turn pressure setting to level
1. If you have been cooking at level 1,
turn pressure setting to steam release
position.
7. Some recipes calls for ‘quick release’ cooking, usually to rapidly cool down the food
to prevent further cooking. To do this, lift the Pressure Cooker off the hob, carefully
carry it to the sink, run cold water over the lid, avoiding the valves, and the pressure
regulating valve should drop in about 20 seconds, enabling you to unlock the lid and
remove your food.
Level 2
Level 1
Direction
in which
lid closes.