Lakeland 18434 User Manual - page 7
7
FRESH VEGETABLES
Wash and peel vegetables as normal. They cook very fast in a pressure cooker, usually
on the highest setting. The times in the cooking chart are simply a guide; cooking times
will depend on freshness, storage, size and how the vegetables are chopped. Steaming
the vegetables over the water in the pot and cooking them in the water will give slightly
different cooking times. Whichever you prefer, it’s always best to undercook vegetables, as
you can always cook them a little longer if need be. Once your vegetables are ready, stop
the cooking immediately using the ‘quick release’ method. Frozen veg needs half a minute
or so longer than the times in the chart.
MEAT AND CHICKEN
For improved flavour and colour, we recommend browning your meat and chicken before
pressure cooking. Meat and chicken are usually cooked on the highest setting, and the
cooking times chart (page 9) offers a guide, with cooking times varying according to age
and tenderness, the temperature of the meat before it goes in the pot, size, thickness
and weight. Expensive cuts of meat will dry out and taste bland, so are best
avoided in favour of more economical cuts. Chicken is easily overcooked,
especially boneless fillets.
RICE AND OTHER GRAINS
Pressure cooking yields successful results with rice and other grains. As a guide,
allow 3 cups of water for each cup of grain. Once cooked, quickly drain off the
excess water.
• Grains such as brown rice and barley are cooked at high pressure, followed by a
slow release of pressure (which allows further cooking) – and finally a quick release
of pressure to stop the cooking.
• White rice, including medium and long grain, basmati and jasmine, is also cooked
as above.
• Short rice, such as Arborio, is usually cooked at high pressure, followed by a quick
release of pressure to prevent overcooking.
All grains need a little fat to prevent foaming as they cook, so add around 1 tablespoon
of butter or oil for each cup of grain. Season with salt if desired. Remember that rice and
most grains almost triple in bulk when cooked, so the pressure cooker should only be half
full with grain and cooking liquid. The cooking times chart (page 9) gives a guide to total
cooking times, which include the initial time at high pressure followed by the slow and/or
quick release of pressure times.
COOKING TIMES