Cooking Under Pressure -The Ultimate Electric Pressure Recipe Cookbook and Guide for Electric Pressure Cookers.: Revised Edition #3 - Now Contains 175 Electric Pressure Cooker Recipes. Read Online Free PDF Page A

with hot water (detergent is usually not necessary), and wipe the inner surface of the lid with a damp cloth, paying special attention to the gasket channel, the areas around the float-valve, pressure limit valve, air escape valve, and the anti-block cover. Make sure water flows freely through the Pressure Valve, and Float Valves. Remember to put all the parts back in the lid before using the unit again.

    Everything should be dried before using the unit.
    Here are a few maintenance tips that will greatly increase the life-span of your cooker.
    ■ Clean the unit after every use.
    ■ Replace damaged gaskets, and seal rings. Anytime there are cracks, they need need replaced. It’s a good idea to always have a spare gasket, and seal ring. Be sure to coat the new ones with vegetable oil before installing.
    ■ Store the unit with the lid on top, upside-down, with the weight setting in the middle. This allows air to circulate inside and retard the growth of mold and bacteria.
    ■ If you won’t be using the unit for a few weeks, store the gasket and seal ring in a Zip-Lok baggie with with a little dry baking soda. Store the bag in the unit. Also, add a teaspoon or so of baking soda to the bottom of the inner cooking pot. This removes odors, and moisture build-up.
    ■ It is possible to restore a gasket and seal ring that has just started to crack, by coating it with vegetable oil, but I do not recommend it. Gaskets and seal rings are cheap, and it’s not worth taking the chance of a catastrophic failure. The rings are one of the most critical parts of the entire unit.
    ■ Never overfill the cooker. 3/4 full is plenty, to allow for expansion of the food during cooking. Over-filling can block the valves, resulting in damage to the unit, and a possible dangerous situation.
    ■ Make sure there is at least 1/2 cup of water in the cooking pot before pressure-cooking. Allowing the cooker to run dry can damage the seals and gaskets.
    ■ Never use chlorine bleach to clean the unit. Chlorine can react with the metal in the cooker.
    ■ Never leave a stove-top pressure cooker unattended when being used. They lack the automatic safety features of electric cookers. Electric cookers can be safely left alone while cooking.
    ■ With just a little care, your pressure cooker can last a lifetime, or longer.

PART TWO
    Appendix A
    Cooking Times

Beans and Legumes Cooking Times
    There are hundreds of varieties of edible beans and legumes. If you want to cook one that is not listed here, just use the cooking times for the closest one.
    For most beans, it is not necessary to measure out the liquid. You can just covert them with liquid to a depth of 1” to 2”. Too much liquid will not hurt your beans. You can simply take them out with a slotted spoon. If you are guessing, it’s better to have too much water, rather than not enough. Besides, soupy beans are great with cornbread......
Bean/Legume
Cooking Time (unsoaked)
Liquid-2:1 unless the recipe says otherwise
Adzuki
25
Anasazi
45
Beans, black
35
Beans, garbanzo (chickpeas)
45
3 to 1
Beans, great northern
30
3 to 1
Beans, lima, baby
30
Beans, lima, large
35
Beans, navy or pea or white (haricot)
60
3 to 1
Beans, pinto
30
3 to 1
Beans, red kidney
30
4 to 1
Beans, soy (beige)
35
Beans, soy (black)
35
Beans, white kidney (cannellini)
45
4 to 1
Cranberry (romano or borlotti)
60
Gandules
45
Lentils, green, mini (brown)
15
Lentils, red, split
15
Lentils, yellow, split (moong dal)
15
Peas, split, green or yellow
15
Peas, dried, whole
15
Peas, black eyed
30
Scarlet runner
30

Grains and Rice
    Always use the natural release method to reduce pressure when cooking grains. Always add a little oil to prevent foaming.
Grains
Ratio-Grain to Water
Cooking Time (minutes)
Barley, pearl
1:4
15 to 20
Barley, pot
1:3
20
Bulgur
1:3
8 to 10
Couscous
1:2
2 to 3
Kamut, whole
1:3
10 to 12
Oats, quick cooking
1:1-1/3
6
Oats, steel-cut
1:1-2/3
11
Quinoa, quick cooking
1:2
6
Rice, basmati
1:1-1/2
5 to 7
Rice,