Bravetti Electric Pressure Cooker PC104 User Manual

Pressure Cooker

Use and Care Instructions

Model PC104

For information or assistance

call 514-842-8691

EURO-PRO Corporation

178 West Service Rd.

Champlain, NY 12919

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CAUTION!

Read all instructions in this book before using.

Be sure you understand all operating instructions before using

the pressure cooker.

IMPORTANT SAFEGUARDS

To reduce the risk of personal injury or damage to property,

follow basic safety precautions when using this appliance,

including the following:

1. Read all instructions carefully.

2. Do not touch hot surfaces. Use handles or knobs.

3. Close supervision is necessary when the pressure cooker

is used near children.

4. Do not place the pressure cooker in a heated oven.

5. Extreme caution must be used when moving a pressure

cooker containing hot liquids.

6. Do not use the pressure cooker for other than intended

use.

7. This appliance cooks under pressure. Improper use may

result in scalding injury. Make certain unit is properly

closed before operating.

8. Do not fill the unit over 2/3 full. When cooking foods that

expand during cooking such as rice and dried vegetables,

do not fill the unit over 1/2 full. Cooker is marked with 2/3

(MAX) fill lines.

9. Do not cook foods such as applesauce, cranberries, pearl

barley, oatmeal or other cereals, split peas, pasta and

rhubarb in the pressure cooker. These foods tend to

foam, froth and sputter and may block the pressure

release device.

10. Always check the pressure release devices for clogging

before each use.

11. Do not attempt to open cover until internal pressure has

been reduced.

12. Do not use this pressure cooker for pressure frying with oil

or shortening.

13. Never operate the cooker under pressure without any liquid

inside. Do not allow the cooker to boil dry.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

Rev. 1101A

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Main Components

FIVE (5) YEAR LIMITED WARRANTY

EURO-PRO CORPORATION warrants this product to be free from defects in material and

workmanship for a period of five (5) years from the date of purchase when utilized for normal

household use.

If your appliance fails to operate properly while in use under normal household conditions within

the warranty period, return the complete appliance and accessories, freight prepaid to:

U.S. EURO-PRO Corporation, 178 West Service Rd., Champlain, N.Y. 12919.

Canada: EURO-PRO Corporation, 4400 Bois Franc, St. Laurent, Quebec, H4S 1A7

If the appliance is found by EURO-PRO to be defective in material or workmanship, EURO-PRO

will repair or replace it free of charge. Proof of purchase date and $14.95 to cover the cost of

return shipping and handling must be included.*

The liability of EURO-PRO Corporation is limited solely to the cost of the repair or replacement of

the unit at our option. This warranty does not cover the sealing ring, molded handles, nor does it

cover damage resulting from misuse, abuse, negligence, accidents, overheating, improper repair,

commercial use, or failure to follow instructions included. This limited warranty does not cover

damage due to faulty packaging or mishandling in transit.

8 Qt. Pot

This warranty is extended to the original purchaser of the unit and excludes all other legal and/or

conventional warranties. The responsibility of EURO-PRO Corporation if any, is limited to the

specific obligations expressly assumed by it under the terms of the limited warranty. In no event is

EURO-PRO Corporation liable for incidental or consequential damages of any nature whatsoever.

Some states do not permit the exclusion or limitation of incidental or consequential damages, so

the above may not apply to you.

This warranty gives you specific legal rights, and you may also have other rights which vary from

state to state.

*Important: Carefully pack item to avoid damage in shipping. Be sure to include proof

of purchase date and to attach tag to item before packing with your name, complete

address and phone number with a note giving purchase information, model number and

what you believe is the problem with item. We recommend you insure the package (as

damage in shipping is not covered by your warranty). Mark the outside of your package

“ATTENTION CUSTOMER SERVICE”.

ꢀyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy

OWNERSHIP REGISTRATION CARD

Please fill out and mail the product registration card within ten (10) days of purchase in order to

validate the foregoing Limited Warranty. The registration will enable us to contact you in the

unlikely event of a product safety notification. By returning this card you acknowledge to have

read and understood the instructions for use, and warnings set forth in the accompanying

instructions.

3.5 Qt. Pot

Tempered Glass Lid

Features:

RETURN TO EURO-PRO CORPORATION, 178 WEST SERVICE RD., CHAMPLAIN, N.Y. 12919

IN CANADA: 4400 Bois Franc, St. Laurent, QUEBEC, H4S 1A7

• Pressure Selector Dial for 3 internal pressure settings.

• Quick Pressure Release.

• Cool Touch Handle.

______________________________________________________________________

Appliance model

______________________________________________________________________

• Encapsulated Thermic Base for superior heat distribution, 18/10 stainless steel

body for strength, lasting beauty and easy care.

• Handle Lock Release Mechanism for one handed opening and closing of lid.

The mechanism design prevents the lid from being opened when any pressure

exists inside of the unit.

Date purchased

Name of store

______________________________________________________________________

Owner’s name

______________________________________________________________________

Address

City

State/Prov.

Zip/Postal Code

Printed in Portugal

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Tips for cooking in your new pressure cooker:

USING FOR THE FIRST TIME

Please read these instructions carefully before using the

cookware for the first time.

Meats & Poultry:

When adapting recipes for braised meats, allow 20 minutes cooking time per pound

of meat. Use 1 cup liquid for the first pound and ½ cup for each additional pound.

• Before first use, wash the pressure cooker and lightly oil the seal ring.

• Put at least 1 1/2 cups of water/liquid in the pot with the food. Never

fill the pot more than two-thirds full.

For steam-roasting poultry and meats, brown first in oil for better appearance.

Rice:

• Lock the lid.

When cooking rice and grains, add 1 Tbs. butter or oil per cup to reduce foaming and

clogging the pressure valve.

• Turn pressure selector to the desired pressure: (I) Low, (II) Medium,

(III) High. See cooking chart on page 3 for guidance.

• Turn the heat source to high until the pressure reaches the desired

setting. Once the cooker has reached its intended pressure, a red

dot will appear in the pressure indicator window. As pressure builds

up, it is normal for a small amount of steam to be released from

around the edges of the cooker and handles. Also at this time, you

may hear a hissing sound. This is normal. Reduce the heat to the

minimum required to maintain pressure.

Since rice doubles in size when cooked, be sure to use only half as much uncooked

rice as the cooker’s capacity allows. For example, never cook more than 1 ¾ cups

raw rice in the 3 ½ qt. pressure pan and no more than 4 cups raw rice in the 8 qt.

pressure pan.

Because rice will be slightly sticky when cooked in a pressure cooker, it is best to use

a slow release method. For example, allow cooling naturally or else slowly releasing

pressure one level at a time.

To prevent burning, use a heat diffuser if available, or bring to pressure on a

medium-high heat setting.

• Set a timer for precise timing. See cooking chart on page 3 as a

guide.

Beans:

Although it is not necessary to pre-soak beans for pressure-cooking, there are some

advantages. Since the gas-inducing properties of beans are water soluble, soaking

reduces their effects. Always drain the soaking water from the beans and cook with

fresh water. Soaking also cuts down the cooking time and keeps the bean skins from

separating from the flesh.

• When the cooking time is complete, release the pressure by using

either of the methods described on page 6 in this manual.

• Slowly and carefully turn the pressure selector dial “in steps” to the

“Open” position (0) and unlock the lid by pulling the handle and lifting

the lid up. Open the lid away from you.

• NEVER USE FORCE TO OPEN THE COOKER. NEVER OPEN

THE LID TOWARDS YOUR FACE.

• After use, wash, rinse and dry all parts. Lightly oil the seal. Store the

lid upside down on the pot.

If you don’t have time to soak the beans overnight, use the Hot Soaking Method:

Use 5 cups water for every 8 oz. dried beans, pressure cook on low pressure for 3

minutes, remove from heat source and let stand 1-4 hours.

Always use at least 2 Tbs. of oil when cooking beans to reduce sputtering.

Always use the natural or slow release method to reduce pressure.

Clean lid and vents thoroughly after cooking rice or beans.

Desserts:

• All components of the pressure cooker set are dishwasher safe

EXCEPT the pressure cooker lid.

Many desserts can be pressure-cooked, especially those that use eggs/and or are

cooked over a hot water bath, such as custards, bread puddings and cheesecakes.

Use a dish that easily fits inside pressure cooker allowing 1 inch of space around the

edge. The larger pressure cooker works best for this.

Seal the dish completely with foil to keep liquid from seeping into the dessert. Soak

up any moisture on top of foil before removal.

For easy removal, place dish inside steamer basket or, make a sling out of aluminum

foil.

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COOKING TIME CHART

Linguini with Clam Sauce

Use the cooking times on this chart as guidelines. Actual times will

vary depending upon the amount of ingredients in the cooker and

your individual preferences. Start timing when desired pressure is

reached.

2 Tbs. good olive oil

2 Tbs. butter

7 cloves garlic, minced

¾ cup chopped fresh basil

2 tsp. Oregano

½ tsp. Crushed red pepper

2 bottles clam juice (8 oz. each)

1 lg.can diced tomatoes (29 oz.)

1 can tomato sauce (8 oz.)

¾ cup white wine

1 cup hot water

1 box linguine (1 lb.)

3 cans chopped clams (6 1/2 oz. each)

grated parmesan cheese

PRESSURE

SELECTOR

COOKING TIME

(Min)

RELEASE STANDING TIME

METHOD (Min)

FOOD

VEGETABLES - Add 1 1/2 cups water, use Steamer Basket on Steamer Support and time precisely

Artichokes

Medium

Medium stems

Whole

III

Quick

Asparagus

1 1/2

Quick

Beans (green)

Quick

Broccoli (florets) Stems cut to 1"

Quick

Cabbage (1/2)

Cut into quarters

2" pieces

Co mbinatio n

Quick

Carrots

1/4" slices

Florets

Quick

Cauliflower

Corn

Quick

On cob

Quick

Open all cans and drain all liquid together with the clam juice, tomato sauce

and water in a large measuring cup. Heat olive oil and butter over medium

heat in 31/2 qt. pressure pan. Gently sauté garlic, careful not to over brown,

about 1 minute. Add basil, oregano, red pepper and tomatoes and cook

together about 30 seconds. Add liquids. Add broken pasta and stir,

separating noodles, for about 1 minute. Secure lid, bring to medium

pressure (II). When steam starts to escape vent, reduce heat to medium

and cook 6 minutes. Quickly release steam one level at a time. Remove

lid. Gently stir to separate noodles. Add clams, cover with glass lid and

simmer for 1 minute. Toss together and serve with Parmesan cheese and

garlic bread.

large,

quartered

Halved

Co mbinatio n

Potato

III

Co mbinatio n

Potato, sweet

III

lengthwise

M EAT, POULTRY AND FISH - When adapting standard recipes,use 1/2 amount of water used with conventional cooking

Stews

Roasts

III

16-20

40-50

18-25

8-15

5-7

Natural

Quick

10-20

Beef

Chicken

Pork

10-20

Who le

10-20

Parts

Boneless

Roasts

Quick

15-25

7-10

3-6

Natural

Quick

Boneless

Mussels/Clams

Shrimps/Prawns

1" Steaks

Quick

Shellfish

Fish

2-8

Quick

5-8

Quick

RICE - Always add at least one tablespoon of oil or butter to reduce foam

White - use 1/3 to 1/2 less water than

in normal recipe

Co mbinatio n

III

Brown - use 1/4 to 1/2

Co mbinatio n

Quick

less than in normal recipe

III

Risotto

DRIED BEANS - No pre-soaking required - use 6 cups of water for each two cups of beans - add at

least one tablespoon of oil or butter. Quick release under cold water only.

Split peas or other small beans

Quick

14-18

30-32

35-40

Navybeans or other

medium bean

Co mbinatio n

Kidneybeans or other

large bean

Co mbinatio n

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USING YOUR PRESSURE COOKER

Barbeque Pork Pull-Apart

It is essential that you read this instruction manual and keep it handy

when cooking with your pressure cooker. This manual will answer

any questions that you might have on safety, operation and timing.

3 ½ lb. pork shoulder blade roast

1 can or bottle beer (16 oz.)

1 cup water

1 Tbs. liquid smoke

1 tsp. onion salt

1 tsp. Kosher salt

1 tsp. coarse ground pepper

1 bottle (18 oz.) barbeque sauce (your favorite brand)

PLEASE NOTE: The Pressure Cooker cannot reach pressure

unless the Lid is properly closed, the operating

pressure has been selected and sufficient liquid

has been added.

PLEASE NOTE : Before using the pressure cooker for the first

time, wash all the parts with hot water, rinse and

dry them. Remove the seal from the rim of the

lid. Oil it lightly with vegetable oil before cooking

for the first time and after each use. (DO NOT

use any other type of oil or vegetable fat.) This

facilitates locking.

Pour beer, water and the next 4 seasonings into 31/2 qt. pressure pan. Stir

and allow bubbles to subside. Add washed pork roast. Secure lid, bring to

maximum pressure (III). Reduce heat to medium and cook 1 hour 15

minutes. Release pressure. Remove roast from pan and place onto a cutting

board. Discard liquid in pan. Remove bone and any large fat portions from

roast. Using two large forks, shred meat; or chop if you prefer. You may

serve the meat as is, drizzle barbeque on each serving, or return meat to pan

and add barbeque sauce, mixing well. Cover with glass lid and cook on low.

Serve on buns. Serve with additional sauce, dill pickle slices and thinly sliced

onion, if desired.

OPENING YOUR PRESSURE COOKER

Cheesy Garlic Mashed Potatoes

To open the pressure cooker, make

sure that the Pressure Selector Dial is

on “0” setting and all pressure has been

released. Unlock the lid by pulling the

handle and lifting the lid up. (See

illustration 1)

10 medium white potatoes, halved

3 cloves garlic, peeled whole

3 tsp. salt

1 tsp. coarse-ground black pepper

½ stick butter, melted

¾ cup half-and-half, warmed

1 cup shredded sharp cheddar

CLOSING YOUR PRESSURE COOKER

Place halved potatoes, garlic and 2 tsp. salt into the 8 qt. pressure pan. Just

cover with warm water. Secure lid and bring to highest pressure (III) over

high heat. Reduce heat to medium and cook 7 minutes. Release pressure

one level at a time until lid can be removed. Drain potatoes. Place cooked

potatoes into a medium mixing bowl and add

the remaining salt, pepper, butter and half-and-half. Using the medium

speed of your Bravetti 300 watt hand mixer, whip to desired consistency

adding more half-and-half if needed. Add cheese and mix in on lowest

speed. Adjust salt and pepper to taste.

Before closing the pressure cooker

ALWAYS CHECK THE VALVES.

Using the vapor key provided, press the

Automatic Valve from inside the lid to

see that it moves freely up and down.

To close the pressure cooker, place the

lid on the body and push the handle

down you will feel the lock engage.

(See illustration 2.)

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ADDING INGREDIENTS & LIQUIDS

Honey Blueberry Rice Pudding

1 cup white rice, long- or short-grain

2 ¼ cup water

1 cinnamon stick

1” vanilla bean

½ tsp. Salt

2 Tbs. Butter

When cooking, always use a minimum of 1

1/2 cups of liquid. You may fill the

pressure cooker up to a maximum of 2/3

full. This includes liquids and ingredients,

(see illustration 3).

2/3

1/3 cup honey

½ cup granulated sugar

1 cup half & half

3 lg. Egg yolks

Max. Liquid

½ cup blueberries

¼ tsp. Vanilla extract

When cooking foods which produce foam

or expand greatly such as peas, rice or

beans, the pressure cooker should not be

filled more than 1/2 full, (see illustration 4).

To reduce foam, add one tablespoon of

butter or oil to the pressure cooker prior to

cooking.

In 3 1/3 qt. Pressure pan, combine rice, water, salt, cinnamon stick and

vanilla bean. Secure lid. Over medium-high heat, bring to highest pressure

(III). Reduce heat and cook 8 minutes. Release steam one level at a time

until no pressure remains and you can remove the lid. Remove cinnamon

stick and vanilla bean and add butter sugar and honey. Stir gently. Beat half

& half together with the egg yolks in small bowl. Add ro rice mixture along

with the blueberries and vanilla. Cook over medium heat for 3 minutes or

until mixture just comes to a simmer. Spoon pudding into individual serving

dishes, sprinkle cinnamon on top. Cover and refrigerate or eat warm.

Min. Liquid

A “Maximum Fill” mark has been

embossed into your pressure cooker at

the 2/3 level.

Variation

Substitute golden raisins for the blueberries; or leave plain.

NEVER OVERFILL THE PRESSURE COOKER

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RELEASING PRESSURE

Pumpkin Cheesecake

Combination Method:

1 cup cinnamon graham cracker crumbs

½ cup granulated sugar

½ stick butter, melted

16 oz. cream cheese, softened

1 Tbs. butter

Turn heat off. Remove pressure cooker from burner. Allow the

pressure cooker to cool off and the pressure to naturally decrease

for the amount of time indicated on the recipe (standing time).

Release the remaining pressure by using either the Natural

Steaming-Off method or the Quick-release Method.

1 tsp. vanilla

Quick-Release Method:

1 cup brown sugar, firmly packed

1 can (16 oz.) solid-pack pumpkin

2 Tbs. cornstarch

1 tsp. cinnamon

¾ tsp. nutmeg

Caution must be exercised when using this method as a large

volume of steam will escape from pressure selector dial and may

cause a scalding injury if your face or any other part of the body is

in front of this valve when steam is being released.

3 large eggs

2 cups hot water

1 pint heavy whipping cream

½ powdered sugar

½ tsp. cinnamon

¼ tsp. nutmeg

Generously butter bottom and sides of 8” spring form pan. Sprinkle

graham cracker crumbs and sugar evenly on bottom of pan; drizzle

butter overall. Set pan aside. In large mixing bowl, mix together cream

cheese, vanilla and butter. Add next 5 ingredients and continue mixing.

Mix in 1 egg at a time until smooth. Pour into pan. Cover top with wax

paper and then completely cover entire pan with aluminum foil crimping

top and bottom edges to seal out moisture. Place riser in bottom of 8 qt.

pan; add the hot water. Lower cake pan into pot and set atop riser.

Attach lid, bring to full pressure (III), reduce heat and cook 45 minutes.

Slowly release pressure, remove pan, uncover and refrigerate at least 3

hours.

When using the Quick Release Method, you

must be prepared for a loud hissing sound.

This sound is normal and only occurs when

you use this method of steam release.

You can either release the pressure on the stove

or take it to the pressure cooker to the sink or

counter. When removing the pressure cooker from

the stove, use two hands and only touch the Stay cool handles.

Slowly turn the pressure setting to “0” . You should momentarily

stop at each interim pressure setting before reaching zero. Once

all of the steam had escaped, you can remove the lid by opening it

away from your face or body.

Spiced Whipped Topping

DO NOT USE QUICK RELEASE METHOD WITH FOODS LIKE

LEGUMES, GRAIN OR OTHER FOODS THAT FROTH OR

WHEN COOKER IS VERY FULL.

Using the highest speed and whisk attachment to your Bravetti 300 watt

hand mixer, whisk together cream, sugar, ¼ tsp. cinnamon and ¼ tsp.

nutmeg until thick. Completely cover top of cooled cheesecake.

Sprinkle the remaining cinnamon on top. Return to refrigerator until

ready to serve. Carefully remove outer ring of spring form pan, slice and

enjoy!

Never put any part of your body in front of the Quick Release

Valve.

Never force the lid open.

Never open the lid towards your face.

Hint:

Make a sling out of an aluminum foil strip (about 24” long and doubled for

strength) to place under the spring form pan to aid in removal of hot pan.

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STARTING TO COOK

All American Pot Roast

To begin cooking, set the Pressure Selector on “I” low, “II” Medium

or “III” High. Bring the cooker up to pressure at high heat.

3-4 lb. Round Roast

2 Tbs. vegetable oil

½ cup good red wine

TIMING

1 clove garlic, minced

1 medium onion, coarsely chopped

1 Tbs. Worcestershire sauce

1 Tbs. ketchup

1 Tbs. Better Than Bouillon beef bouillon base

1 tsp. salt

1 tsp. coarse ground black pepper

1 tsp. celery salt

hot water

Timing for most recipes begins after the desired pressure is

reached. However, some recipes indicate that timing starts

immediately upon closure of lid. If this is the case, do not wait for

the red pressure indicator dot to appear before timing.

Be aware that it can take the pressure cooker up to 15 minutes to

achieve full pressure if it is full and the contents are cold. If

practical, some ingredients (water, stock, etc.), can be pre-heated

before adding them to the pressure cooker.

½ lb. Baby carrots

10 small red potatoes

1 lb. Whole medium mushrooms

3 stalks celery, cut into 1” pieces

1 Tbs. cornstarch

WHEN THE PRESSURE SELECTOR IS SET AT “0” - No

pressure - the pot will act as a normal stockpot, without any

pressure and may be used with the tempered glass cover.

1 cup cold water

RELEASING PRESSURE & REMOVING THE LID

Heat oil in 8 qt. pot to medium-low. Using long tongs, carefully brown roast

about 1 minute on each side and end. Remove roast and set aside. Add

wine and scrape bottom with spatula. Add onion and garlic, simmer 1

minute. Add next the next 6 ingredients; stir. Place roast back in pan and

just cover with hot water. Put on lid, bring to highest pressure (III) and cook

50 minutes. Release pressure, remove lid and add vegetables. Replace lid

and bring to medium pressure (II), reduce heat and cook 15 minutes.

Release pressure slowly, remove lid and stir gently. Bring to a gentle boil. In

a small bowl or cup mix cornstarch and water together, pour into liquid

around roast. Reduce heat and simmer slowly until gravy thickens.

NEVER FORCE THE LID OPEN.

NEVER OPEN THE LID TOWARDS YOUR FACE.

NEVER OPEN THE PRESSURE COOKER ABRUPTLY.

NEVER OPEN THE PRESSURE COOKER WITH THE LID

TOWARDS YOU.

After the cooking time ends, you can use either the quick-release

method, the natural steaming-off method or the combination

method to release the pressure from the pressure cooker. See

cooking chart on page 3 for the recommended pressure release

method for the type of food that you are preparing. Once the

pressure is fully released, you may then remove the lid. For safety

reasons, the lid will not open if there is any pressure whatsoever

in the pot. Never force the lid open.

To open the lid after all of the pressure is

released, unlock the lid by pulling the

handle and lifting the lid up.

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Perfect Green Beans

NATURAL STEAMING OFF

Turn the heat off. Allow the pressure to fall naturally, then open

the Pressure Cooker. This method is recommended for frothing

foods or foods that expand greatly such as beans and rice.

1 lb. Bag frozen whole green beans

3 Tbs. butter

2 cloves garlic, finely minced

½ tsp. salt

Combination Method:

½ tsp. ground black pepper

1 cup hot water

Turn the heat off. Allow the pressure cooker to cool off and the

pressure to naturally decrease for the amount of time indicated on

the recipe (standing time). Release the remaining pressure by

using either the natural Steaming-Off method or the Quick

Release method.

Melt butter on medium in 3 ½ qt. pressure pan. Add garlic, salt and pepper

and sir for 30 seconds being careful not to brown the garlic. Add frozen

green beans; toss to cover with butter. Pour water around beans. Increase

heat to high, secure lid. Bring to medium pressure (II) and cook 3 minutes.

Quickly release pressure, remove lid and toss with fork.

Quick Release Method:

Caution must be exercised when using this

method as a large volume of steam will

escape from pressure selector dial and may

cause a scalding injury if your face or any

other part of your body is in front of this

valve when steam is being released.

Hint: To use fresh green beans, increase cooking time by 1 minutes.

Buttery Corn-on-the-Cob

When using the Quick release method, you

must be prepared for a loud hissing sound.

This sound is normal and only occurs when

you use this method of steam release.

4 – 12 ears of fresh corn, husk and silk removed

1 stick butter

2 tsp. salt

¼ tsp. granulated sugar

cool water to cover

You can either release the pressure on the stove or take it to the

sink or a counter. When removing the pressure cooker from the

stove, use two hands and only touch the stay cool handles.

In 8 qt. pressure pot, melt butter in 1 cup water. Add salt, sugar and corn.

Just cover with cool water. Attach lid, bring to highest pressure (III), reduce

heat and cook 6 minutes. Quickly release pressure; remove lid. Use long

tongs and carefully remove corn.

Slowly turn the pressure setting to “0”. You should momentarily

stop at each interim pressure setting before reaching zero. Once

all the steam has escaped, you can remove the lid by opening it

away from your face or body.

DO NOT USE THIS METHOD WITH FOODS LIKE LEGUMES,

GRAIN OR OTHER FOODS THAT FROTH OR WHEN THE

PRESSURE COOKER IS VERY FULL.

Never put any part of your body in front of the Quick release

Valve.

Never force the lid open.

Never open the lid towards your face.

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CLEANING AND STORAGE

Sunday Roast

Cleaning:

3-4 lb. Round Roast

2 Tbs. vegetable oil

1 Tbs. balsamic vinegar

½ cup good red wine

1 clove garlic, minced

1 medium onion, coarsely chopped

1 Tbs. Worcestershire sauce

1 Tbs. ketchup

1 Tbs. Better Than Bouillon beef bouillon base

1 tsp. salt

Body - Clean the body of the pressure cooker like any other

stainless steel pot. Either run it through the dishwasher

or wash it by hand. Do not use a scouring pad or any

abrasive cleaner as they may scratch the surfaces.

To remove stubborn stains and accumulated

discoloration, add the juice of half a lemon mixed with 2

cups of water to the pressure cooker. Cook at maximum

pressure for 5 minutes. Remove from heat, cool to

reduce pressure, wash with hot, soapy water and rinse.

1 tsp. coarse ground black pepper

1 tsp. celery salt

Lid -

The lid should be washed with hot, soapy water and

rinsed. The lid and seal should NEVER be placed in the

dishwasher.

hot water

Gravy

Seal - Remove the rubber seal. Wash and oil after each use.

Replace seal with a Genuine Replacement Seal every

six (6) months.

3 Tbs. butter

2 Tbs. flour

3 cups strained stock

3 Tbs. cream or whole milk

Valves - The valves do not have to be cleaned after each use

unless they have become clogged. If you use your

pressure cooker often, you may want to clean your

valves on a regular basis. A good rule of thumb, is to

clean the top portion of the pressure valve monthly.

Clean the automatic valve only if it gets clogged or does

not move freely.

Heat oil in 8 qt. pot to medium-low. Using long tongs, carefully brown roast

about 1 minute on each side and end. Remove roast and set aside. Add

vinegar and wine and scrape bottom with spatula. Add onion and garlic,

simmer 1 minute. Add next the next 6 ingredients, stir. Place roast back in

pan and just cover with hot water. Put on lid, bring to highest pressure (III)

and cook 50 minutes. Release pressure, remove lid and place roast on

platter to rest. Strain liquid; reserving 3 cups.

Cleaning the Valves:

To make to gravy, use 3 ½ qt. pan. Melt butter on medium-low. Sprinkle in

flour and mix to a paste. Slowly add liquid, stirring constantly, reduce heat.

Simmer until thickened, stir in cream or milk.

Before you can clean the valves,

you must remove the plastic cover,

by pressing on the edges. The

plastic cover lifts from the lid. (See

Slice roast and pour gravy over all. Serve with garlic smashed potatoes.

illustration 8.)

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Pork Chops and Applesauce

Disassembling the Valves:

4 medium pork loin chops about ½ inch thick

3 Tbs. vegetable oil

1 tsp. salt

1 tsp. coarse ground pepper

3 Tbs. butter

1 shallot, finely chopped

1 clove garlic, minced

2 tsp. balsamic vinegar

1 Tbs. dried rosemary

1 heaping tablespoon light brown sugar

1 ½ cups apple cider

2 large granny smith apples, peeled, cored and cut into thick slices

Pressure Selector Valve: Pulling up on tab (1) allows the valve

cover to snap off. Remove the valve assembly and rinse with

hot, soapy water. Allow to dry and then reassemble. Do

NOT disassemble the stem or bottom portion of the valve as

it is factory sealed.

Wash, pat dry, salt and pepper pork chops. Heat oil on medium-low in

3½ qt. pressure pan; brown chops on both sides and drain on paper

towels. Pour off about half the oil. Add butter, shallots and garlic; cook

gently for about 1 minute. Add the vinegar and scrape the bottom of the

pan with a spatula. Add the next 3 ingredients. Place chops back in pan

and top with apple slices. Attach lid and bring to medium pressure (II).

Reduce heat to medium-low and cook for 15 minutes. Remove pan from

heat and allow to rest 5 minutes before releasing steam. Remove lid,

plate chops and top with the applesauce.

Automatic Valve: Turn the lid over

making sure that it is in the locked

position. Place the vapor key

supplied with your pressure

cooker into the slots on the valve

and

turn

counterclockwise.

Remove the valve parts and

rinse in hot, soapy water.

Reassemble by reversing this

operation.

1 - Vapor Key

2 - Aluminum Cap

3 - O-Ring

4 - Safety Valve Stem &

Spring Assembly

Storing: After using the pressure cooker, store with lid upside-

down over the pot body. Do NOT store the pressure cooker

with the lid closed to avoid compressing the seal for long

periods of time.

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TROUBLE SHOOTING

Great Northern Bean Soup

Cooker Cannot be Closed

16 oz. dried great northern beans

10 cups water

2 Tbs. Oil

• You have tried to put the lid on with the contents already boiling.

• The seal may be too dry and needs to be oiled slightly.

8 oz. ham cubes

7 cups water

1 small onion, chopped fine

1 cup celery ribs and leaves, sliced

1 cup carrots, chopped

2 bay leaves

The Pressure Selector Does Not Rise

• Check the time that you started heating the pot. If the pot is full

and the contents are cold, it can take up to 20 minutes to come to

full pressure.

• Check to see that the pressure selector is not at “0”.

1 tsp. Coarse ground black pepper

2 tsp. Kosher salt

3 dashes Tabasco

If the above two points are not the cause of the problem, stop

cooking immediately. Cool the pressure cooker down completely

before opening and check the following:

1 cup instant mashed potato flakes

Place dried beans and 10 cups water into 8 qt. pressure pan. Cover with

pressure lid, bring to maximum pressure (III) for 3 minutes. Remove from

heat and allow to sit for 1 hour. Remove lid; drain and rinse beans.

• There may not be enough liquid in the pressure cooker. You will need

at least 1 1/2 cups of liquid in order to reach full pressure. Add the

recommended amount of liquid.

• The unit may have been overfilled and there is not sufficient room for

the air to circulate and create pressure. Remove some of the ingredients

that you are cooking.

• The pressure cooker is not closed properly. Repeat the closing

operation. Check to see if the seal is dirty or damaged. Remove and

clean the seal. Be sure to oil it after washing. Replace the seal with a

new one if necessary.

• The automatic valve is dirty or blocked. Dismantle the valve, clean and

reassemble it following the maintenance instructions.

• The o-ring of the valve nut is damaged and should be replaced.

• The safety valve is not working and should be replaced.

Dry the pan completely and heat oil over medium heat. Add ham cubes

and brown lightly for about 1 minute. Add the water and scrape the

bottom of the pan with a spatula to loosen any ham bits. Add the rinsed

beans and the remaining ingredients, except for potato flakes, replace lid

and cook under medium pressure (II) for 30 minutes. Release pressure

slowly and remove lid. Check to make sure that the beans are tender; if

not, replace lid and cook under medium pressure (II) another 10 minutes.

When beans are tender, stir in the potato flakes. Cover with glass lid and

allow to cook on low 5 minutes. If a thicker soup is desired, use ½ cup

more potato flakes.

Hint: Always rinse beans and discard water after soaking, this will reduce

the gas-inducing properties of the beans. Otherwise, add a product called

Beano to the recipe.

Small Amount of Steam Escaping From the Automatic Valve

• This is not a problem because the pressure indicator is relieving

any excess pressure. Water droplets may also appear.

Constant Amount of Steam Escaping From the Automatic Valve

• The heat is too high. Turn down the heat.

• The automatic valve is dirty. Follow the cleaning instructions .

• The safety valve is not working and should be replaced.

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TROUBLE SHOOTING continued

Quick ‘n Easy Chicken Noodle Soup (Version 2)

Cooker Cannot Be Opened After Cooking

2 Tbs. Olive Oil

1 Tbs. Butter

• If cooling has been too slow, a slight vacuum may have been

created. Heat the pressure cooker again with the pressure selector in

its open position “0” until steam comes out of the automatic valve.

Release the steam and then open the lid.

• There is still pressure inside the pressure cooker and the safety lock

may still be engaged. Wait another two minutes and try again.

• If the safety valve has locked open, it must be reset. To reset

the valve, wait until all the steam has escaped and the pressure

cooker has completely cooled down. Press the pin of the automatic

valve with the eraser end of a pencil. Pull the handle and try to open

the lid.

1 Medium Onion (coarsely chopped)

6 cups canned chicken broth

3-4 lbs. cubed, boneless, skinless chicken breast

2 tsp. kosher salt

1 tsp. Ground black pepper

1 tsp. Thyme

2 tsp. Poultry seasoning

1 Tbs. Dried parsley

1 ¼ cup chopped celery

1 ¼ cup chopped carrots

8 oz. wide egg noodles

NEVER FORCE THE LID OPEN!

Heat olive oil and butter over medium heat in 8 qt. Pressure pan; add onion

and lightly brown. Add chicken broth and the next 6 ingredients. Attach lid

and bring to highest pressure (III) ; reduce heat and cook 10 minutes.

Release pressure, remove lid and add the celery and carrots. Replace

pressure lid, bring to pressure on the highest setting (III), reduce heat to

medium and cook for 6 minutes. Release pressure and remove lid. Bring

to a rolling boil and add 8 oz. wide noodles. Stir and continue boiling for 7

minutes or until noodles are tender.

COOKING TIPS AND HINTS

• Always use a tablespoon or more of oil, butter or margarine when

cooking rice or legumes. It helps control foaming.

• Legumes (lentils, chick peas, kidney beans, etc.) may be soaked in

water before cooking which will decrease cooking time.

• Use the combination method of releasing pressure (see instructions)

when preparing dense vegetable like potatoes that need additional

heat penetration without pressure to finish cooking the center of the

food.

ADAPTING FAVORITE RECIPES

To convert recipes for cooking with pressure, a good rule of thumb

is that when you set the cooker to “III” High on the Pressure

Selector Dial, your cooking time will be cut by two-thirds (30

minutes normal cooking time = 10 minutes in the High Speed).

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Recipes courtesy of Alison Dubois from her upcoming cookbook,

Chicken Noodle Soup (Version 1)

“Yum! Recipes from the Bravetti Kitchen.”

3-4 lb. Whole Fryer Chicken

2 Tbs. Olive Oil

Chicken & Vegetable Risotto

1 Tbs. Butter

3-4 lb. Whole Fryer Chicken

2 Tbs. Olive Oil

1 Tbs. Butter

1 Medium Onion (coarsely chopped)

6 cups canned chicken broth

1 ¼ cup chopped celery

1 ¼ cup chopped carrots

½ lb. Sliced mushrooms

¼ cup chopped parsley

2 tsp. kosher salt

1 Medium Onion (coarsely chopped)

6 cups canned chicken broth

1 ¼ cup chopped celery

1 ¼ cup chopped carrots

2 tsp. kosher salt

1 tsp. Ground black pepper

1 tsp. Thyme

1 Tbs. Dried parsley

8 oz. wide egg noodles

1 tsp. Ground black pepper

1 ¾ cup risotto

¾ cup Parmesan cheese

Wash, pat dry, lightly salt and pepper chicken inside and out. Place chicken

into steamer basket so that the handle is running lengthwise to the chicken;

set aside. Heat olive oil and butter over medium heat in 8 qt. Pressure pan;

add onion and lightly brown. Add chicken broth. Lower the steamer basket

with chicken into the pot. Attach lid and bring to highest pressure (III);

reduce heat and cook 5 minutes per pound. Release pressure one stage at

a time until no pressure remains and the lid can be opened. Remove

steamer basket with chicken and allow to cool until you can easily handle the

chicken. Remove the bones and skin from the chicken and discard.