recipe booklet +manual - IMUSA
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pressure cooker recipe booklet + manual important safeguards To reduce the risk of personal injury or property damage, basic safety precautions should always be followed. • Make sure to read and understand these instructions before using the pressure cooker for the first time. Read all instructions and save these instructions for future uses. • Before using the pressure cooker for the first time wash the pot, the lid, the rubber gasket and the valves. • Always check the air vent/cover lock to be sure it moves freely before use. • Always check the pressure release devices for clogging before use. • Never use or place the pressure cooker in heated oven. • Do not use pressure cooker for other than intended use. • Close supervision is necessary when the pressure cooker is used near children. • This product cooks under pressure. Improper use may result in scaling injury. Make sure that unit is properly closed before operation. • Overfilling may cause clogging in the safety vent. • Do not fill the unit over 2/3 full. When cooking foods that expand during cooking such as rice or dried vegetables, do not fill the cooker over ½ full. Doing so will cause the cooker to develop excessive pressure. • Do not open pressure cooker until the unit has cooled and all internal pressure has been released. If the handles are difficult to push apart, this indicates that the cooker is still pressurized. Do not force it open. Any pressure in the cooker can be hazardous. See “Operating Instructions.” • When the normal operating pressure is reached, turn the heat down so all the liquid which creates the steam, does not evaporate. • During the cooking process, it is normal to occasionally hear a hissing sound from the unit when the air pressure increases inside the pot. This noise is produced by the excess pressure escaping the pot. • Extreme caution must be used when moving a pressure cooker containing hot liquids. Do not touch hot surfaces. Always use a pot holder and carry it by the handles. • Do not use this pressure cooker for frying with oil. • Never leave the lid loose on the top of the cooker to maintain heat since it may still generate pressure. • Do not make any modifications to the cover, the body or to the pieces of the products. • Do not leave prepared food in the pot. It is not a storage device. • Change the rubber gasket of the pot when it is deteriorated. • Never use your pressure cooker without liquids; this could cause serious damage. PLEASE READ ALL INSTRUCTIONS & SAVE FOR FUTURE USE • Use compatible heat sources • After cooking meat which has an outer layer of skin (such as ox tongue), which could swell due to the effects of pressure, do not pierce the skin after cooking if it appears swollen: you could get burnt. Pierce it before cooking. • When cooking food with a thick texture, the pressure cooker should be shaken slightly before opening to ensure that the food does not spurt out. • Leave the safety system alone, except for cleaning and maintenance in accordance with instructions. In particular, never open the control panel. • Use only appropriate IMUSA spare parts for your model. • Not dishwasher safe. getting started First Time Use • Before using the Pressure Cooker for the first time, familiarize yourself with all safety features and components. • Wash all components: Cooking Pot, Locking Lid, and Sealing Ring with warm soapy water. Rinse and dry thoroughly. • Apply a small amount of cooking oil inside the toothed rim of the Locking Lid to facilitate opening and closing of the pressure cooker. • Insert the Sealing Ring inside the toothed rim of the Locking Lid. Make sure it is sealed property. • Now you are ready to use the Pressure Cooker. Important Features • The Lid: When used properly with the pot, is what it makes it function as a pressure cooker. It has 2 safety valves. 1 pressure regulator knob and 1 vent pipe. Before use, lightly coat the rim of the pot with cooking oil for easy lid movement. • Pressure Pin: Be sure that the pressure regulator is clear, the anti-jam cover is clean, and the self-lock valve works freely. • Sealing Ring: It ensures safety and keeps the pot hermetic. It must be properly placed inside the toothed rim of the locking lid and must be kept clean. • Lid Lock: A pin assembly place in the upper handle. When locked properly, the pressure cooker is ready to be used. Cooking Guidelines • Always use cooking liquid in your recipes • DO NOT fill the pot over two-thirds full of liquids or more than half full of solid foods. • For best results, food that requires longer cooking time needs to be cooked first. Then release pressure and open the pressure cooker. Add the faster cooking ingredients, seal pressure cooker and continues cooking. • Always keep and eye on heat level. If too much pressure builds, the pressure regulator will rock rapidly and release too much steam. Reducing heat will protect the food from losing too much liquid and burning. operating instructions Read and follow instructions carefully for the best results. 1 2 Join these marks and interlock the handles together. 4 Place pressure regulator on vent. 3 • Place food and liquid in the Pressure Cooker Pot. Liquid is always necessary for the cooking process. The liquid is what is going to produce steam for the rapid cooking time. Remember to not overfill pot and not use oil as liquid. • Make sure the Pressure Control Valve and Regulator are clean before placing the lid. • 1 Before use, lightly coat the rim of the pot with cooking oil for easy lid movement. • Be sure that the pressure regulator is clear, the anti-jam cover is clean, and the selflock valve works freely. • When closing the pressure cooker, turn the upper handle clockwise until both handles are exactly aligned. It is important that the lid is secured tightly onto the pot for correct cooking. Find the E on the lid. It is to the left of the lid handle. • 2 Move the lid so you can have the lid mark E matching with the E pot mark handle. To close the lid correctly onto the pot, you need to proceed with the following steps. • 3 Rotate the lid and the pot handle towards each other until they interlock with each other. (Turn the lid handle clockwise). The pressure cooker should become one unit, instead of a separate pot and lid. NOTE: Make sure the pressure cooker is completely closed before placing on stove. • 4 Screw the pressure regulator on the vent until you feel it fits loosely. NOTE: It should not touch the top of the pressure cooker cover. After the lid is in place, the pot is ready to be heated. When steady vapor flows out of the air exhaust tube, put the regulator on the exhaust tube. You can tell whether the exhaust tube (vent) is jammed before reaching the pressure limit. • Heat the pressure cooker on high until the regulator begins to release steam. The regulator will also start to rock lightly. • When the pressure cooker starts to release steam and the regulator starts rocking, reduce the stove to a low heat setting and begin to count the cooking time according to the recipe and the consistency of the food. The rocking motion will also be accompanied by a hissing noise. • If you lower the heat and the regulator continues to release strong pressure, keep lowering the heat. IF you do not lower the heat and the regulator continues to rock, excess steam will escape. This could cause too much liquid to evaporate, resulting in scorched food and damaged pressure cooker. • Turn off the burner when cooking time is reached. Use extreme caution when handling, as the cooker and content are extremely hot. When cooking is complete, remove the pressure cooker from the heat. You must not remove the lid until the internal pressure is reduced by the cooking process. • Reduce the pressure. For most recipes, use a fork to release the pressure by lifting the pressure control valve. After making sure that the pressure is released and back in its original position, turn the upper handle counter-clockwise to remove the lid. • Never attempt to force open the pressure cooker. If the cooker lid is not able to slide easily, then leave the pressure cooker to cool a little longer. • Natural Release Method: Remove the pressure cooker from the stove and let the cooker release the pressure on its own. This method is the slowest but the gradual drop of pressure causes the temperature to finish up the cooking process. This is essential if cooking beans and potatoes where you want the skin to stay intact. The time for this method to be completed will depend on the amount of food or liquid that the pressure cooker has. • Cold water Release Method: This method will cause for the pressure to be released faster. Always pay attention to the recipe, but this method is used to prevent tender food to overcook. To use this method, you need to first remove the pressure cooker from the burner. Carefully take the pressure cooker to the sink and pour cold water over it. CAUTION: Make sure that the water does not pour on the vent pipe! • Estimate cooking times on the low side because foods cook so rapidly in the pressure cooker, a few extra minutes and they can turn to mush. If in doubt, release the pressure open and the pot and verify. If it is under cooked, you can always continue cooking. • Allow the pressure cooker to cool before cleaning. Cleaning • Use a smooth sponge and soap, rinse, wash, and dry the pressure cooker. • We recommend washing all pressure cooker parts by hand with plenty of water and soap. • Before washing the lid and its parts, take off the pressure control valve and remove any food or debris that is still there. This can be verified by holding the lid up to the light and looking through the vent pipe and ensuring the light is visible. • Remove the rubber gasket and clean with hot water after each use. Then, dry it completely and place around the inner side of the cover. You can tell when it is time for a new gasket if there is leakage between the lid and the pot. The leakage is caused by the shrinkage of the silicone gasket. For the best results using your pressure cooker replace the gasket every 12-24 months (depending on usage).You can purchase an IMUSA rubber gasket at national retail stores and other authorized retail outlets. You can also purchase online on amazon.com. • Store the pressure cooker in a dry place with the lid upside down. This will prevent unpleasant odors from forming. Also, if moisture is present, it can create a seal that makes the cooker difficult to open. • Use IMUSA replacement parts. The use of other brand parts may cause damage to the pressure cooker, resulting the loss of IMUSA’s limited lifetime warranty. Tips If there is no steam coming out of the valve: • There is not a sufficient amount of liquid in the pot. Verify and add the amount of liquid advised. • The rubber gasket may need to be cleaned or replaced. Wash the gasket and check if steam begins to come out. If the steam continues to not come out by the valve, it will need to be replaced. • The heat is not high enough. Cooking timetables General suggested cooking times. Rice • Rice is a staple food for many people and cultures. It is the carbohydrate component of many diets. By learning how to cook rice in the pressure cooker you will count on a perfect side of main dish everyday! • DO NOT fill the pressure cooker over half full. Rice tends to expand during cooking process and may cause the vent pipe to be obstructed. Beans & Rice Cooking Time Black Beans 10 minutes Black-eyed peas 10 minutes red beans 15 minutes pinto beans 20 minutes kidney beans 10 minutes chickpeas 20 minutes lentils (brown and Green 10 minutes navy beans 5 minutes Beans These are approximate cooking times. If beans are not ready, continue cooking. Always pay attention to recipe instructions for accurate cooking times. • Cooking beans is the pressure cooker is an ideal way of saving time and energy. Dry beans can take as much as a couple of hours to cook. Using a pressure cooker can reduce this time to minutes as well as retaining all the healthy vitamins and minerals. All beans should be soaked for 4 to 6 hours and drained before cooking. Meat & Poultry Meat Cut Cooking Time chicken in pieces (2-3 lbs.) 10 minutes chicken whole (2-3 lbs.) 15 minutes lamb, leg 40 minutes pork, ham pieces 30-35 minutes beef/veal, roast or brisket 35-40 minutes Grains (1 Cup) Water Cooking Time meatballs 20 minutes Wild rice 3 cups 22-25 minutes cured beef 50-60 minutes brown rice 11/2 cups 15-20 minutes pork roast 60 minutes long-grain rice 11/2 cups 15 minutes pork ribs 25 minutes basmati rice 11/2 cups 5-7 minutes recipes Austurian Bean Stew By ANA Quincoces 2Tablespoons olive oil 1 Small white onion, finely sliced 2 Garlic cloves, minced 3⁄4Pound Spanish chorizo sausage, diced 1Pound ham steak cut into 1 inch cubes 21⁄2Pound lacón or ham hocks, optional 3Pounds fabas or canellini beans, rinsed, soaked overnight, and drained 4Teaspoons paprika 3-4Saffron threads 2 32 ounce boxes or cans of low sodium chicken broth 1. In a IMUSA PRESSURE COOKER heat the olive oil over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until the onions are translucent. Add the chorizo, ham and lacón, and stir well. Cook for 5 minutes. Add the beans and low sodium stock, place pressure cooker lid and bring temperature up to medium high. Cook in pressure cooker for 35 minutes. Remove pot from heat and allow pressure valve to drop. This should take about 10 minutes. Taste the soup and adjust the seasonings, if necessary. Garnish with parsley and a drizzle of olive oil. MAKES 6 SERVINGS. Lentil Soup in 8 Minutes, Wow! Chorizo And Lentil Stew By george Duran 2Tablespoons olive oil 1Medium onion, chopped 2Medium carrots, chopped 1 Green pepper, chopped 2Cups brown lentils (about 3⁄4 lbs..) 6Cups chicken stock 1 14.5 ounce can of diced tomatoes 3-5Chorizo links (about 11 oz.), Cut into 1⁄2 inch pieces 4 Garlic cloves 1Bay leaf 1. Over medium-high heat add oil to your IMUSA PRESSURE COOKER and sauté onions, carrots, and green pepper for 5 minutes. 2. Add the rest of the ingredients to pressure cooker, mix once, cover, and bring to high heat. 3. When the orange pressure regulator pops up, lower heat to medium and let cook under pressure for 8 minutes. Turn off the heat and using a wooden spatula, gently press on the pressure control valve (on the center of the lid) to allow all of the pressure to escape until the orange pressure regulator goes back down. 4. Open lid and let rest for 5 minutes before serving. MAKES 8 TO 16 SERVINGS. Meals in the pressure cooker taste like they have been cooking & simmering all day long! Shredded Chicken “Ropa Nueva” By George Duran 1Rotisserie chicken 2Tablespoons olive oil 1Medium onion, chopped 2 Garlic cloves, chopped 1 Yellow or orange bell pepper, chopped 2Teaspoons dried oregano 1Teaspoon cumin 2Packets sazón with saffron 1⁄4Teaspoon freshly ground pepper 1Bay leaf 3Tablespoons red wine vinegar 1 14.5 ounce can diced tomatoes 1Cup water 1Bunch cilantro, chopped 1. Remove skin from rotisserie chicken, pull apart meat and set aside. 2. Heat oil in your IMUSA PRESSURE COOKER on medium-high heat and sauté onions, garlic, and peppers until soft, 3-4 minutes. Add chicken and the rest of the ingredients except for the cilantro. 3. Mix and shut lid on the pressure cooker and bring to high heat. When the orange pressure regulator pops up, lower heat to medium and allow to cook under pressure for 6 minutes. 4. Turn off the heat and using a wooden spatula gently press on the pressure control valve (on the center of the lid) to allow all of the pressure to escape until the orange pressure regulator goes back down. Open lid and let rest for 5 minutes. Serve with rice and chopped cilantro. MAKES 6 to 8 SERVINGS.
 Impress your guests and family with Italian-Style Risotto in record time! Butternut Squash Risotto By george duran 2 tablespoons olive oil ½ Large onion, chopped 2 Cups butternut squash, diced (about 8 oz.) ½ Cup white wine 2½ Cups vegetable stock 1 Cup arborio rice or short grain rice 4 Sage leaves, chopped 1 Cup parmesan cheese, grated 1. Using the IMUSA pressure cooker soften onions with olive oil under high heat, for about one minute. Add butternut squash and continue cooking for another minute. 2. Mix in rice and cook for one minute. Pour wine and allow most of the liquid to evaporate while mixing, about 2 minutes. 3. Add the vegetable stock and sage leaves and mix gently. Allow it to come to a boil and cover the lid. Once the IMUSA pressure cooker builds enough pressure (the orange pressure regulator tab pops up), lower the heat to medium and cook for seven minutes. 4. Turn off the heat and using a wooden spatula, gently press on the pressure control valve (on the center of the lid) to allow all of the pressure to escape until the orange pressure regulator goes back down. 5. Open the lid and add parmesan cheese and mix well. Allow to rest for 5 minutes before serving. MAKES 4 to 6 SERVINGS. This will be a week-night favorite for the whole family, cheesy & delicious! Pressure Cooker Tomato Mac n Cheese By george duran 2.5 Cups chicken stock 3 Cups elbow macaroni 1 Cup heavy cream 1 15 oz. can diced tomatoes 2 Teaspoon dried oregano 1 Teaspoon salt 1 Teaspoon black pepper ½ Cup milk 1½ Cups cheddar cheese, shredded 1½ Cups Mozzarella cheese, shredded 1. In an IMUSA pressure cooker add first 7 ingredients and mix. Bring to a boil and place cover on pressure cooker. 2. Once the orange tab pops up bring down heat to medium high and allow to cook under pressure for 6 minutes. 3. Turn off heat and release excess pressure by pressing on the release valve with a wooden spatula. Once the orange tab goes back down, open pressure cooker and mix in milk and both cheeses. If needed, salt to taste, then serve. MAKES 6 to 8 SERVINGS.
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