Salton RHNPC400 User manual

LIMITED ONE YEAR WA R R A N T Y

Wa r r a n t y : This Russell Hobbs® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.

Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment, unreasonable use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel, normal wear and tear, improper assembly, installation or maintenance abuse or other causes not arising out of defects in materials or workmanship. This warranty is effective only if the product is purchased and operated in the USA, and does not extend to any units which have been used in violation of written instructions furnished with the product or to units which have been altered or modified or to damage to products or parts thereof which have had the serial number removed, altered, defaced or rendered illegible.

Implied Wa r r a n t i e s : ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN

D U R ATION TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.

Warranty Performance: During the above one-year warranty period, a product with a defect will be either repaired or replaced with a reconditioned comparable model (at our option) when the product is returned to the Repair Center, or the purchase price refunded. The repaired or replacement product will be in warranty for the balance of the one-year warranty period and an additional one-month period. No charge will be made for such repair or replacement.

Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 233-9054 between the hours of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem. Please refer to model number RHNPC400 when you call.

I n - Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service or postage. Call for return authorization (800) 233-9054.

Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include

$12.00 (U.S.) for return shipping and handling. We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement.

For Products Purchased in the USA, but Used in Canada: You may return the product insured, packaged with sufficient protection, and postage and insurance prepaid to the USA address listed below.

Please note that all customs duty / brokerage fees, if any, must be paid by you and we will require you to pay the cost of customs duty / brokerage fees to us in advance of our performing any service.

Risk During Shipment: We cannot assume responsibility for loss or damage during incoming shipment.

For your protection, carefully package the product for shipment and insure it with the carrier. Be sure to enclose the following items with your appliance: any accessories related to your problem, your full return address and daytime phone number, a note describing the problem you experienced, a copy of your sales receipt or other proof of purchase to determine warranty status. C.O.D. shipments cannot be accepted.

To re t u rn the appliance, ship to:

ATTN: Repair Center

Salton, Inc.

708 South Missouri Street

Macon, MO 63552

To contact us, please write to, call, or email:

Salton, Inc.

P.O. Box 7366

Columbia, MO 65205-7366

1 - 8 0 0 - 2 3 3 - 9 0 5 4

E-mail: [email protected]

Limitation of Remedies: No representative or person is authorized to assume for Salton, Inc. any other liability in connection with the sale of our products. There shall be no claims for defects or failure of performance or product failure under any theory of tort, contract or commercial law including, but not limited to negligence, gross negligence, strict liability, breach of warranty and breach of contract. Repair, replacement or refund shall be the sole remedy of the purchaser under this warranty, and in no event shall Salton be liable for any incidental or consequential damages, losses or expenses.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you.

Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

For more information on Salton products: visit our website: w w w. e S a l t o n . c o m

©2002 Salton, Inc. All rights reserved.

Made in China

P/N 61119

8 / 0 2

4 Quart

Electric Pressure Cooker

OWNER’S MANUAL

RHNPC400

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. Read all instructions before using appliance.

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

3. To protect against fire, electrical shock, and injury to persons, do not immerse Cord, Plug or Pressure Cooker Housing in water or other liquid.

4. Close supervision is necessary when any appliance is used near children. This appliance is not for use by children.

5. Unplug appliance from outlet when not in use and before cleaning.

Allow to cool before putting on or taking off parts, and before cleaning the appliance.

6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has been dropped or damaged in any manner. Contact Consumer Service.

7. The use of accessory attachments not recommended by the appliance manufacturer may result in fire, electric shock, or injury to p e r s o n s .

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch hot surfaces.

10. Do not place on or near a hot gas or electric burner, or in a heated oven.

11. To disconnect, turn the Variable Temperature/Pressure Control to

WARMING and remove the plug from the wall outlet.

12. Do not use appliance for other than intended use.

13. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

14. A fire may occur if the appliance is covered or touching flammable material, including curtains, draperies, walls, and the like, when in operation.

15. Do not attempt to dislodge food when the appliance is plugged in.

16. Do not fill the unit above the MAX Fill Line. When cooking foods that expand during cooking, such as rice or dried vegetables, do not fill the unit over 1/2 full. See Important Safety Information Section in this manual.

17. Do not cook foods such as applesauce, cranberries, pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti. These foods tend to foam, froth and sputter, and may block the Steam Vent Tube.

18. CAUTION: To reduce the risk of electric shock, cook only in the

Pressure Cooker Pan.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

1

ADDITIONAL IMPORTA N T

S A F E G U A R D S

WARNING: This appliance generates heat and escaping steam during use. Use proper precautions to prevent risk of burns, fire s , or other injury to persons or damage property.

WARNING: DO NOT IMMERSE THE PRESSURE COOKER PAN IN WATER

OR ANY OTHER LIQUID.

1. Keep hands and face away from Pressure Regulator Valve.

2. Use extreme caution when removing the Lid after cooking.

Serious burns can result from steam inside.

3. Never remove the Lid while the unit is in operation.

4. Do not cover the Pressure Regulator Valve, Safety Valves, or

Pressure Lift Pin with anything as an explosion may occur.

5. Do not touch the Pressure Cooker Pan, any removable parts, or heating parts during or immediately after using. Use

Cool Touch Handles. Let the unit cool completely first.

6. Clean all parts thoroughly after each use.

7. DO NOT ATTEMPT TO COOL OR RELEASE PRESSURE USING WATER.

8. CAUTION: When the Pressure Lift Pin is in the UP position, turn the

Pressure Regulator Valve to the STEAM RELEASE position to release steam in a short bursts. Do not turn to any other position.

Failure to follow these instructions may cause hot liquid to be ejected.

3-PRONG GROUNDED TYPE PLUG

This appliance is equipped with a grounded type 3-wire cord (3prong plug). This plug will only fit into an electrical outlet made for a

3-prong plug. This is a safety feature. If the plug should fail to fit the outlet, contact an electrician to replace the obsolete outlet. Do not attempt to defeat the safety purpose of the Grounding Pin part of the 3-prong plug.

2

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. Read all instructions before using appliance.

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

3. To protect against fire, electrical shock, and injury to persons, do not immerse Cord, Plug or Pressure Cooker Housing in water or other liquid.

4. Close supervision is necessary when any appliance is used near children. This appliance is not for use by children.

5. Unplug appliance from outlet when not in use and before cleaning.

Allow to cool before putting on or taking off parts, and before cleaning the appliance.

6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has been dropped or damaged in any manner. Contact Consumer Service.

7. The use of accessory attachments not recommended by the appliance manufacturer may result in fire, electric shock, or injury to p e r s o n s .

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch hot surfaces.

10. Do not place on or near a hot gas or electric burner, or in a heated oven.

11. To disconnect, turn the Variable Temperature/Pressure Control to

WARMING and remove the plug from the wall outlet.

12. Do not use appliance for other than intended use.

13. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

14. A fire may occur if the appliance is covered or touching flammable material, including curtains, draperies, walls, and the like, when in operation.

15. Do not attempt to dislodge food when the appliance is plugged in.

16. Do not fill the unit above the MAX Fill Line. When cooking foods that expand during cooking, such as rice or dried vegetables, do not fill the unit over 1/2 full. See Important Safety Information Section in this manual.

17. Do not cook foods such as applesauce, cranberries, pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti. These foods tend to foam, froth and sputter, and may block the Steam Vent Tube.

18. CAUTION: To reduce the risk of electric shock, cook only in the

Pressure Cooker Pan.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

1

ADDITIONAL IMPORTA N T

S A F E G U A R D S

WARNING: This appliance generates heat and escaping steam during use. Use proper precautions to prevent risk of burns, fire s , or other injury to persons or damage property.



1. Keep hands and face away from Pressure Regulator Valve.

2. Use extreme caution when removing the Lid after cooking.

Serious burns can result from steam inside.

3. Never remove the Lid while the unit is in operation.

4. Do not cover the Pressure Regulator Valve, Safety Valves, or

Pressure Lift Pin with anything as an explosion may occur.

5. Do not touch the Pressure Cooker Pan, any removable parts, or heating parts during or immediately after using. Use

Cool Touch Handles. Let the unit cool completely first.

6. Clean all parts thoroughly after each use.

7. DO NOT ATTEMPT TO COOL OR RELEASE PRESSURE USING WATER.

8. CAUTION: When the Pressure Lift Pin is in the UP position, turn the

Pressure Regulator Valve to the STEAM RELEASE position to release steam in a short bursts. Do not turn to any other position.

Failure to follow these instructions may cause hot liquid to be ejected.

3-PRONG GROUNDED TYPE PLUG

This appliance is equipped with a grounded type 3-wire cord (3prong plug). This plug will only fit into an electrical outlet made for a

3-prong plug. This is a safety feature. If the plug should fail to fit the outlet, contact an electrician to replace the obsolete outlet. Do not attempt to defeat the safety purpose of the Grounding Pin part of the 3-prong plug.

2

SHORT CORD INSTRUCTIONS

A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.

Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use.

If a longer detachable power-supply or extension cord is used, (1) the marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance, and (2) the cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over accidentally.

The extension cord should be a grounding-type 3-wire cord.

ELECTRIC POWER

If the electric circuit is overloaded with other appliances, your appliance may not operate. It should be operated on a separate electrical circuit.

PLASTICIZER WARNING

CAUTION: To prevent Plasticizers from migrating from the finish of the counter top or table top or other furniture, place NON-

PLASTIC coasters or placemats between the appliance and the finish of the counter top or table top.

Failure to do so may cause the finish to darken, permanent blemishes may occur or stains can appear.

INTRODUCTION

Congratulations on your purchase of the Russell Hobbs® Electric

Pressure Cooker featuring Cool Touch Handles and non-stick interior finish. The special coating on the Pressure Cooker Pan has been designed to add durability and ease of use and cleaning. It has been specially formulated for selected premium performance appliances.

Care and cleaning of your Electric Pressure Cooker is a snap.

Washing or rinsing with warm, soapy water and a sponge or a cloth is all that is needed. Do not use steel wool, coarse scouring pads or harsh abrasives on any non-stick surface. Not only are they unnecessary, they may damage the coating.

3

PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS

Pressure

Regulator

Valve

(P/N 21936)

Steam Vent

Tube

Pressure

Lift Pin

Lid Assembly (P/N 21937)

Gasket

(P/N 21938)

Lid Lock

Button

Cool Touch

Lid Handles

Cool Touch

Handle

Pressure

Cooker Pan

Variable

Temperature/

Pressure

Control

Power

Indicator Light

Non-Skid Feet

Power

Plug

Pressure Regulator Valve

4

Cleaning Brush

(P/N 21100A)

SHORT CORD INSTRUCTIONS

A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.

Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use.

If a longer detachable power-supply or extension cord is used, (1) the marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance, and (2) the cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over accidentally.

The extension cord should be a grounding-type 3-wire cord.

ELECTRIC POWER

If the electric circuit is overloaded with other appliances, your appliance may not operate. It should be operated on a separate electrical circuit.

PLASTICIZER WARNING

CAUTION: To prevent Plasticizers from migrating from the finish of the counter top or table top or other furniture, place NON-

PLASTIC coasters or placemats between the appliance and the finish of the counter top or table top.

Failure to do so may cause the finish to darken, permanent blemishes may occur or stains can appear.

INTRODUCTION

Congratulations on your purchase of the Russell Hobbs® Electric

Pressure Cooker featuring Cool Touch Handles and non-stick interior finish. The special coating on the Pressure Cooker Pan has been designed to add durability and ease of use and cleaning. It has been specially formulated for selected premium performance appliances.

Care and cleaning of your Electric Pressure Cooker is a snap.

Washing or rinsing with warm, soapy water and a sponge or a cloth is all that is needed. Do not use steel wool, coarse scouring pads or harsh abrasives on any non-stick surface. Not only are they unnecessary, they may damage the coating.

3

PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS

Pressure

Regulator

Valve

(P/N 21936)

Steam Vent

Tube

Pressure

Lift Pin

Lid Assembly (P/N 21937)

Gasket

(P/N 21938)

Lid Lock

Button

Cool Touch

Lid Handles

Cool Touch

Handle

Pressure

Cooker Pan

Variable

Temperature/

Pressure

Control

Power

Indicator Light

Non-Skid Feet

Power

Plug

Pressure Regulator Valve

4

Cleaning Brush

(P/N 21100A)

Lid Top View

Lid Lock

Button

Safety

Valves

Lid Bottom View

Gasket

Steam Vent

Cutout

Lid Lock

Mechanism

5

Pressure

Regulator

Valve with

Steam Vent

Tube

Pressure

Lift Pin with Gasket

Cool Touch

Handle

Safety

Valves

Pressure

Regulator

Valve with

Steam Vent

Tube

Pressure

Indicator

Safety Valve with Pressure

Lift Pin

Cool Touch

Handle

BEFORE USING YOUR PRESSURE COOKER

FOR THE FIRST TIME

CAUTION: To protect against electric shock, do not immerse the

Pressure Cooker Pan or allow cord to come into contact with water or other liquids.

1. Hand wash the Lid and Gasket of the Pressure Cooker thoroughly with liquid dishwashing soap. Rinse and towel dry thoroughly.

2. Use a damp paper towel to clean the non-stick interior of the

Pressure Cooker Pan. Towel dry.



3. Read the Owner’s Manual carefully and completely before using the Pressure Cooker to become familiar with the parts and features.

4. Follow directions for Pressure Cooking, filling the Pressure

Cooker Pan up to the MAX Fill Line with water. Pressure cook for 15 minutes at MAX/BROWNING pressure. This will ensure correct fitting of the Gasket.

5. Turn the Variable Temperature/Pressure Control to WARMING and remove the plug from the wall outlet to release the pressure naturally. When the Pressure Lift Pin drops and all pressure is released, open the Lid. Carefully pour out the water and allow to cool. Dry all parts. The Pressure Cooker is now ready to use.

6

Lid Top View

Lid Lock

Button

Safety

Valves

Lid Bottom View

Gasket

Steam Vent

Cutout

Lid Lock

Mechanism

5

Pressure

Regulator

Valve with

Steam Vent

Tube

Pressure

Lift Pin with Gasket

Cool Touch

Handle

Safety

Valves

Pressure

Regulator

Valve with

Steam Vent

Tube

Pressure

Indicator

Safety Valve with Pressure

Lift Pin

Cool Touch

Handle

BEFORE USING YOUR PRESSURE COOKER

FOR THE FIRST TIME

CAUTION: To protect against electric shock, do not immerse the

Pressure Cooker Pan or allow cord to come into contact with water or other liquids.

1. Hand wash the Lid and Gasket of the Pressure Cooker thoroughly with liquid dishwashing soap. Rinse and towel dry thoroughly.

2. Use a damp paper towel to clean the non-stick interior of the

Pressure Cooker Pan. Towel dry.



3. Read the Owner’s Manual carefully and completely before using the Pressure Cooker to become familiar with the parts and features.

4. Follow directions for Pressure Cooking, filling the Pressure

Cooker Pan up to the MAX Fill Line with water. Pressure cook for 15 minutes at MAX/BROWNING pressure. This will ensure correct fitting of the Gasket.

5. Turn the Variable Temperature/Pressure Control to WARMING and remove the plug from the wall outlet to release the pressure naturally. When the Pressure Lift Pin drops and all pressure is released, open the Lid. Carefully pour out the water and allow to cool. Dry all parts. The Pressure Cooker is now ready to use.

6

For Your Safety

LOCKING LID WITH EASY-GRIP HANDLE

The large, easy-to-handle Lid Lock Button effortlessly locks or unlocks the Pressure Cooker Lid. To close, place the Lid onto the top of the Pressure Cooker Pan so that the Lid Handle is slightly to the right of the Pressure Cooker Pan Handle. Turn the Lid Handle clockwise until the two Handles are together and facing you. The

Lid Lock Button locks the Lid in place. Make sure the Lid falls below the rim of the Pressure Cooker Pan and is securely attached onto the Pan.

To remove the Pressure Cooker Lid, pressure must be released before opening. When pressure is completely reduced, slide the

Lid Lock Button towards you, twist the Lid counter-clockwise until the Lid can be removed easily. Always tilt the Lid away from you to avoid the steam. (See Operating Instructions Section in this

Owner’s Manual.)

GASKET

The Gasket provides a tight seal for your Pressure Cooker. Never use the Lid without making sure that the Gasket is properly

positioned. Do not use the Lid if the Gasket appears to be cracked, worn or torn. In this case, you must replace the Gasket.

You can prolong the life of your Gasket by lightly coating it with a small amount of vegetable oil after each use.

For your safety, we have incorporated into your Pressure Cooker

Lid, 4 Safety Pressure Release Valves:

• Pressure Regulator Valve with Steam Vent Tube

• Pressure Indicator Safety Valve with Pressure Lift Pin and Gasket

• 2 Safety Valves

7

PRESSURE REGULATOR VALVE

WITH STEAM VENT TUBE

This Valve serves as a manual pressure regulator.

By adjusting this Lever you will be able to switch from PRESSURE to STEAM to CLEAN or from

PRESSURE to STEAM RELEASE to release pressure in short bursts. This

Pressure Regulator Valve has been factory calibrated to release steam from your Pressure Cooker when it reaches its factory determined maximum pressure capacity (15 psi).

Remove the Pressure Regulator Valve and rinse under lukewarm water for easy cleaning. (See Important Safety Information section of this manual for removal instructions.) If this Valve is worn it MUST be replaced.

CAUTION: Never disassemble Pressure Regulator Valve or clean the

Steam Vent Tube when Pressure Cooker is in use.

PRESSURE INDICATOR SAFETY VALVE

WITH PRESSURE LIFT PIN

This visual safety device indicates if the Pre s s u re Cooker Pan is under p re s s u re or if all pre s s u re has been released from the inside of the

Pan. When the Pre s s u re Lift Pin is in the UP position, you will know the

P re s s u re Cooker Pan is pressurized. In this position you will not be able to remove the Pre s s u re Cooker Lid. It also acts a Pre s s u re Relief

Valve, exhausting excess pre s s u re. The Pre s s u re Lift Pin Gasket should fit snugly around the Pin.

If the Pressure Lift Pin is clogged or unclean, it may not function properly. If the Pressure Lift Pin does not drop when expected, gently slide the Lid Lock Button towards you to see if the

Pressure Lift Pin drops. If it still does not drop, wait until all steam has been released.

If this Valve becomes clogged it can easily be cleaned by gently removing excess food particles from the Valve located on the underside of the Pressure Cooker Lid. (See Important Safety

Information section of this manual.)

SAFETY VALVES

When pre s s u re builds, excess steam or pre s s u re may begin to escape through these automatic Valves. This is n o rmal and so is the audible hissing sound coming from these Valves.

If these Valves become clogged, they can easily be cleaned by gently removing excess food particles from the Valves located on the underside of the Pressure Cooker Lid. (See Important Safety


Safety Steam Vent: In case of a high-pressure build-up, steam will be released through the Safety Vent Cutout located in the rim of the Pressure Cooker Lid.

8

For Your Safety

LOCKING LID WITH EASY-GRIP HANDLE

The large, easy-to-handle Lid Lock Button effortlessly locks or unlocks the Pressure Cooker Lid. To close, place the Lid onto the top of the Pressure Cooker Pan so that the Lid Handle is slightly to the right of the Pressure Cooker Pan Handle. Turn the Lid Handle clockwise until the two Handles are together and facing you. The

Lid Lock Button locks the Lid in place. Make sure the Lid falls below the rim of the Pressure Cooker Pan and is securely attached onto the Pan.

To remove the Pressure Cooker Lid, pressure must be released before opening. When pressure is completely reduced, slide the

Lid Lock Button towards you, twist the Lid counter-clockwise until the Lid can be removed easily. Always tilt the Lid away from you to avoid the steam. (See Operating Instructions Section in this

Owner’s Manual.)

GASKET

The Gasket provides a tight seal for your Pressure Cooker. Never use the Lid without making sure that the Gasket is properly

positioned. Do not use the Lid if the Gasket appears to be cracked, worn or torn. In this case, you must replace the Gasket.

You can prolong the life of your Gasket by lightly coating it with a small amount of vegetable oil after each use.

For your safety, we have incorporated into your Pressure Cooker

Lid, 4 Safety Pressure Release Valves:

• Pressure Regulator Valve with Steam Vent Tube

• Pressure Indicator Safety Valve with Pressure Lift Pin and Gasket

• 2 Safety Valves

7

PRESSURE REGULATOR VALVE

WITH STEAM VENT TUBE

This Valve serves as a manual pressure regulator.

By adjusting this Lever you will be able to switch from PRESSURE to STEAM to CLEAN or from

PRESSURE to STEAM RELEASE to release pressure in short bursts. This

Pressure Regulator Valve has been factory calibrated to release steam from your Pressure Cooker when it reaches its factory determined maximum pressure capacity (15 psi).

Remove the Pressure Regulator Valve and rinse under lukewarm water for easy cleaning. (See Important Safety Information section of this manual for removal instructions.) If this Valve is worn it MUST be replaced.

CAUTION: Never disassemble Pressure Regulator Valve or clean the

Steam Vent Tube when Pressure Cooker is in use.

PRESSURE INDICATOR SAFETY VALVE

WITH PRESSURE LIFT PIN

This visual safety device indicates if the Pre s s u re Cooker Pan is under p re s s u re or if all pre s s u re has been released from the inside of the

Pan. When the Pre s s u re Lift Pin is in the UP position, you will know the

P re s s u re Cooker Pan is pressurized. In this position you will not be able to remove the Pre s s u re Cooker Lid. It also acts a Pre s s u re Relief

Valve, exhausting excess pre s s u re. The Pre s s u re Lift Pin Gasket should fit snugly around the Pin.

If the Pressure Lift Pin is clogged or unclean, it may not function properly. If the Pressure Lift Pin does not drop when expected, gently slide the Lid Lock Button towards you to see if the

Pressure Lift Pin drops. If it still does not drop, wait until all steam has been released.

If this Valve becomes clogged it can easily be cleaned by gently removing excess food particles from the Valve located on the underside of the Pressure Cooker Lid. (See Important Safety


SAFETY VALVES

When pre s s u re builds, excess steam or pre s s u re may begin to escape through these automatic Valves. This is n o rmal and so is the audible hissing sound coming from these Valves.

If these Valves become clogged, they can easily be cleaned by gently removing excess food particles from the Valves located on the underside of the Pressure Cooker Lid. (See Important Safety


Safety Steam Vent: In case of a high-pressure build-up, steam will be released through the Safety Vent Cutout located in the rim of the Pressure Cooker Lid.

8

F e a t u re s

VARIABLE TEMPERATURE/PRESSURE CONTROL

Your Pressure Cooker has variable temperature control that cycles on and off to maintain the temperature. Adjust the setting as necessary.

WARMING

This Function reheats or keeps cooked food warm. WARMING can either be used on its own or after pressure cooking to keep food warm.

1. Position the electrical cord in the slot located on the bottom of the Pressure Cooker.

2. Place or leave cooked food in Pressure Cooker Pan.

3. Turn the Variable Temperature/Pressure Control to WARMING.

Plug the unit into a 120V AC wall outlet. The POWER Indicator

Light will illuminate.

4. If you would like to keep food warm after steaming or pressure cooking, after cooking is completed and pressure has been released, simply turn the Variable Temperature/Pressure Control to WARMING, 1, 2, or 3. Stir frequently.

5. When finished, turn the Variable Temperature/Pressure Control to

WARMING and unplug the unit. The POWER Indicator Light will turn off.

BROWNING

Braised foods always taste better when browned before cooking in liquid. The Russell

Hobbs® Electric Pressure Cooker has a builtin browning cycle.


2. For best results, food should be patted dry with paper towels and cut into small, uniform pieces. Brown or sauté food using a small amount of oil in small batches.

3. Add the appropriate amount of oil as called for in the recipe to the Pre s s u re Cooker Pan. With the Lid off, plug the unit into a

120V AC wall outlet. The POWER Indicator Light will illuminate. Tu rn the Variable Te m p e r a t u re / P re s s u re Control to MAX/BROWNING,

7, 8, or 9.

4. After approximately 5 minutes of preheating, add food and begin browning without the Lid.

WARNING: Do not leave the Pressure Cooker unattended while browning foods.

9

F e a t u res

( C o n t i n u e d )

5. When desired browning is complete, either remove browned food and continue with the recipe, or add recipe ingredients to the Pressure Cooker Pan and begin pressure cooking according to recipe instructions.

6. When finished, turn the Variable Temperature/Pressure Control to WARMING and unplug the unit. The POWER Indicator Light will turn off.

STEAMING

This Function quickly brings cooking liquid to a boil for steaming fresh vegetables or rice. Times will be similar to cooking the same food on top of the stove in a sauce pan.


2. To steam food, place food in the bottom of the Pressure Cooker

Pan or you may use a small heat-resistant steaming rack or basket (not included) in the bottom of the Pressure Cooker Pan.

Add at least 1 cup of water when cooking up to 30 minutes. Do not fill the Pressure Cooking Pan past the MAX Fill Line, 2/3 full.

3. Add the Lid and lock it into place onto the Pressure Cooker Pan following the instructions in the For Your

Safety section of this manual.

4. On the top of the Lid, turn the Pressure

Regulator Valve to STEAM.

5. Turn the Variable Temperature/Pressure

Control to WARMING. Plug the unit into a

120V AC wall outlet. The POWER

Indicator Light will illuminate.

NOTE: The Lid can be removed while

STEAMING to check the food for doneness, but you must wait for the

Pressure Lift Pin drops.


Control to STEAM, 3 to 5 (see illustration).

The Pressure Lift Pin may raise and lower during cooking as the unit cycles on and off to maintain the temperature.

7. When steaming is completed, turn the Variable

Temperature/Pressure Control to WARMING and unplug the unit.

The POWER Indicator Light will turn off.

8. Wait until the Pressure Lift Pin drops and remove the Lid.

WARNING: Use caution when lifting Locking Lid. Escaping steam can scald you, and the Lid will be hot.

10

F e a t u re s

VARIABLE TEMPERATURE/PRESSURE CONTROL

Your Pressure Cooker has variable temperature control that cycles on and off to maintain the temperature. Adjust the setting as necessary.

WARMING

This Function reheats or keeps cooked food warm. WARMING can either be used on its own or after pressure cooking to keep food warm.


2. Place or leave cooked food in Pressure Cooker Pan.


Plug the unit into a 120V AC wall outlet. The POWER Indicator


4. If you would like to keep food warm after steaming or pressure cooking, after cooking is completed and pressure has been released, simply turn the Variable Temperature/Pressure Control to WARMING, 1, 2, or 3. Stir frequently.

5. When finished, turn the Variable Temperature/Pressure Control to


BROWNING

Braised foods always taste better when browned before cooking in liquid. The Russell

Hobbs® Electric Pressure Cooker has a builtin browning cycle.


2. For best results, food should be patted dry with paper towels and cut into small, uniform pieces. Brown or sauté food using a small amount of oil in small batches.

3. Add the appropriate amount of oil as called for in the recipe to the Pre s s u re Cooker Pan. With the Lid off, plug the unit into a

120V AC wall outlet. The POWER Indicator Light will illuminate. Tu rn the Variable Te m p e r a t u re / P re s s u re Control to MAX/BROWNING,

7, 8, or 9.

4. After approximately 5 minutes of preheating, add food and begin browning without the Lid.

WARNING: Do not leave the Pressure Cooker unattended while browning foods.

9

F e a t u res

( C o n t i n u e d )

5. When desired browning is complete, either remove browned food and continue with the recipe, or add recipe ingredients to the Pressure Cooker Pan and begin pressure cooking according to recipe instructions.

6. When finished, turn the Variable Temperature/Pressure Control to WARMING and unplug the unit. The POWER Indicator Light will turn off.

STEAMING

This Function quickly brings cooking liquid to a boil for steaming fresh vegetables or rice. Times will be similar to cooking the same food on top of the stove in a sauce pan.


2. To steam food, place food in the bottom of the Pressure Cooker

Pan or you may use a small heat-resistant steaming rack or basket (not included) in the bottom of the Pressure Cooker Pan.

Add at least 1 cup of water when cooking up to 30 minutes. Do not fill the Pressure Cooking Pan past the MAX Fill Line, 2/3 full.

3. Add the Lid and lock it into place onto the Pressure Cooker Pan following the instructions in the For Your

Safety section of this manual.

4. On the top of the Lid, turn the Pressure

Regulator Valve to STEAM.


Control to WARMING. Plug the unit into a

120V AC wall outlet. The POWER

Indicator Light will illuminate.

NOTE: The Lid can be removed while

STEAMING to check the food for doneness, but you must wait for the

Pressure Lift Pin drops.


Control to STEAM, 3 to 5 (see illustration).

The Pressure Lift Pin may raise and lower during cooking as the unit cycles on and off to maintain the temperature.

7. When steaming is completed, turn the Variable

Temperature/Pressure Control to WARMING and unplug the unit.

The POWER Indicator Light will turn off.

8. Wait until the Pressure Lift Pin drops and remove the Lid.

WARNING: Use caution when lifting Locking Lid. Escaping steam can scald you, and the Lid will be hot.

10

P re s s u re Cooking

Operating Instru c t i o n s


2. Prepare food according to recipe or chart. If recipe calls for sautéing vegetables or browning meat, add oil to the Pressure Cooker Pan and turn the Variable Temperature Pressure

Control to MAX/BROWNING, 7, 8, or 9.

The Russell Hobbs® Pressure Cooker has a Browning Feature that allows you to sauté or brown foods in the

Pressure Cooking Pan before cooking under pressure. (Follow the procedures described in the Features: Browning section of this manual.)

3. Follow recipe or chart directions; remove the browned food and/or add the the other ingredients. Always use 1-3 cups of water, broth, wine, fruit or vegetable juice, or other liquid for pressure cooking. Do not use milk, milk products, or cream sauces, as they tend to scorch easily. Make sure the rim of the

Pan is clean and dry. Never beat a spoon or other utensil on the rim of the Pressure Cooker Pan. Any dent or mar in the rim may prevent a good seal from forming and prevent the Pressure

Cooker from pressurizing properly.

4. Place the clean Gasket in position inside the Pressure Cooker

Lid, make sure it is under Lid Lock Mechanism and the Steam

Vent inside the rim of the Lid.

5. Place Lid onto the top of the Pressure Cooker Pan so that the

Lid Handle is slightly to the right of the Pressure Cooker Pan

Handle. Turn the Lid Handle clockwise until the two Handles are together and facing you. The Lid Lock Button locks the Lid in place. Make sure the Lid is properly seated on the rim of the Pressure

Cooker Pan and is securely attached onto the Pan.

6. Turn the Pressure Regulator Valve on top of the Lid to PRESSURE.

11

Operating Instructions

( C o n t i n u e d )


8. Plug the unit into a 120V AC wall outlet. The POWER Indicator


9. Turn the Variable Temperature/

Pressure Control to MAX/BROWNING.

CAUTION: NEVER LEAVE YOUR PRESSURE

COOKER UNATTENDED AT A

HIGH HEAT SETTING.

10. As soon as the pressure starts to build, however slight, the Pressure

Lift Pin will jiggle until it reaches full pressure and locks the Lid onto the Pressure Cooker Pan. Do not try to remove the Lid until the pressure has been safely released. Wait for a gentle steady flow of steam to be released from the Pressure Regulator Valve accompanied by a loud hiss: the Pressure Cooker is now at full pressure.

11. Begin timing once the high pressure is reached. Follow the recipe or Cooking Guide, allow food to cook for time specified.

NOTE: The amount of food being cooked will determine how long it takes to bring the Pressure Cooker up to full pressure.

12. Quickly turn the Variable Temperature/

Pressure Control to 6 to 7 (see illustration) until you hear a constant hissing sound that will fluctuate as the pressure changes.

Experience will teach you what setting on your Pressure Cooker to use to maintain the proper pressure.

IMPORTANT: If the heat is too high, there is a constant very loud hissing. You MUST turn the heat down. TOO MUCH HEAT

CAN RESULT IN EXCESSIVE LOSS OF COOKING LIQUID.

13. When the food has cooked under proper pressure for the required length of time, turn the Variable Temperature/Pressure Control to


14. Release pressure using either the Natural Steam Release or Quick

Steam Release Feature, following the procedures described in the

Steam Release Methods section of this manual.

NOTE: Cooking times listed in this book are only guidelines.

Personal preferences vary; adjust cooking times accordingly.

CAUTION: Always use the Cool Touch Handles to move the Pressure

Cooker Pan.

12

P re s s u re Cooking

Operating Instru c t i o n s


2. Prepare food according to recipe or chart. If recipe calls for sautéing vegetables or browning meat, add oil to the Pressure Cooker Pan and turn the Variable Temperature Pressure

Control to MAX/BROWNING, 7, 8, or 9.

The Russell Hobbs® Pressure Cooker has a Browning Feature that allows you to sauté or brown foods in the

Pressure Cooking Pan before cooking under pressure. (Follow the procedures described in the Features: Browning section of this manual.)

3. Follow recipe or chart directions; remove the browned food and/or add the the other ingredients. Always use 1-3 cups of water, broth, wine, fruit or vegetable juice, or other liquid for pressure cooking. Do not use milk, milk products, or cream sauces, as they tend to scorch easily. Make sure the rim of the

Pan is clean and dry. Never beat a spoon or other utensil on the rim of the Pressure Cooker Pan. Any dent or mar in the rim may prevent a good seal from forming and prevent the Pressure

Cooker from pressurizing properly.

4. Place the clean Gasket in position inside the Pressure Cooker

Lid, make sure it is under Lid Lock Mechanism and the Steam

Vent inside the rim of the Lid.

5. Place Lid onto the top of the Pressure Cooker Pan so that the

Lid Handle is slightly to the right of the Pressure Cooker Pan

Handle. Turn the Lid Handle clockwise until the two Handles are together and facing you. The Lid Lock Button locks the Lid in place. Make sure the Lid is properly seated on the rim of the Pressure

Cooker Pan and is securely attached onto the Pan.

6. Turn the Pressure Regulator Valve on top of the Lid to PRESSURE.

11


( C o n t i n u e d )


8. Plug the unit into a 120V AC wall outlet. The POWER Indicator


9. Turn the Variable Temperature/

Pressure Control to MAX/BROWNING.

CAUTION: NEVER LEAVE YOUR PRESSURE

COOKER UNATTENDED AT A

HIGH HEAT SETTING.

10. As soon as the pressure starts to build, however slight, the Pressure

Lift Pin will jiggle until it reaches full pressure and locks the Lid onto the Pressure Cooker Pan. Do not try to remove the Lid until the pressure has been safely released. Wait for a gentle steady flow of steam to be released from the Pressure Regulator Valve accompanied by a loud hiss: the Pressure Cooker is now at full pressure.

11. Begin timing once the high pressure is reached. Follow the recipe or Cooking Guide, allow food to cook for time specified.

NOTE: The amount of food being cooked will determine how long it takes to bring the Pressure Cooker up to full pressure.

12. Quickly turn the Variable Temperature/

Pressure Control to 6 to 7 (see illustration) until you hear a constant hissing sound that will fluctuate as the pressure changes.

Experience will teach you what setting on your Pressure Cooker to use to maintain the proper pressure.

IMPORTANT: If the heat is too high, there is a constant very loud hissing. You MUST turn the heat down. TOO MUCH HEAT

CAN RESULT IN EXCESSIVE LOSS OF COOKING LIQUID.

13. When the food has cooked under proper pressure for the required length of time, turn the Variable Temperature/Pressure Control to


14. Release pressure using either the Natural Steam Release or Quick

Steam Release Feature, following the procedures described in the

Steam Release Methods section of this manual.

NOTE: Cooking times listed in this book are only guidelines.

Personal preferences vary; adjust cooking times accordingly.

CAUTION: Always use the Cool Touch Handles to move the Pressure

Cooker Pan.

12


( C o n t i n u e d )

15. Wait until the pressure has totally been released from the

Pressure Regulator Valve and the Pressure Lift Pin has dropped.

CAUTION: The Pressure Lift Pin will be UP when the Pressure Cooker is under pressure. When the pressure is released, the

Pressure Lift Pin will drop DOWN. NEVER attempt to open the Lid while the Pressure Lift Pin is in the UP position.

CAUTION: Escaping steam can scald you, and the Lid will be hot.

Release steam where it will not cause damage to cabinets or kitchen equipment/accessories.

16. To remove the Pressure Cooker Lid, pressure must be released before opening. When pressure is completely reduced, slide the Lid Lock Button towards you, twist the Lid counterclockwise until the Lid can be removed easily. Always tilt the

Lid away from you to avoid the steam.

CAUTION: Never force the Pressure Cooker Lid open. The Safety

Lock will not release if any steam pressure remains in the Pressure Cooker. If the Lid is difficult to remove, allow the Pressure Cooker more time to cool down until the pressure is fully reduced.

CAUTION: Proper care must be taken with hot cookware. Be careful not to come in contact with hot Pressure Cooker

Pan, Lid and accessories. Use protective mitts or gloves to move hot Pan. When opening a hot Pan, use special caution. Escaping steam is hot and can cause burns.

Steam Release Methods

NATURAL STEAM RELEASE METHOD

1. After pressure cooking, turn the Variable

Temperature/Pressure Control to

WARMING and unplug the unit. The

POWER Indicator Light will turn off.

2. Allow the Pressure Cooker to cool slowly at room temperature. Depending on the amount and type of food, this will take

5 to 10 minutes. Wait until the pressure has totally been released from the Pressure Regulator Valve and the Pressure

Lift Pin has dropped.

3. To remove the Pressure Cooker Lid, slide the Lid Lock Button towards you, twist the Lid counter-clockwise until the Lid can be removed easily. Always tilt the Lid away from you to avoid the steam.


Lock will not release Lid if any steam pressure remains in the Pressure Cooker. If the Lid is difficult to open, allow the Pressure Cooker more time to cool down until the pressure is fully reduced.

CAUTION: Proper care must be taken with hot cookware. Be careful not to come in contact with hot Pressure

Cooker Pan, Lid and accessories. Use protective mitts or gloves to move hot Pan. When opening a hot

Pan, use special caution. Escaping steam is hot and can cause burns.

WARNING: The Pressure Cooker Pan and Lid remain very hot after cooking.

13 14


( C o n t i n u e d )

15. Wait until the pressure has totally been released from the

Pressure Regulator Valve and the Pressure Lift Pin has dropped.

CAUTION: The Pressure Lift Pin will be UP when the Pressure Cooker is under pressure. When the pressure is released, the

Pressure Lift Pin will drop DOWN. NEVER attempt to open the Lid while the Pressure Lift Pin is in the UP position.


Release steam where it will not cause damage to cabinets or kitchen equipment/accessories.

16. To remove the Pressure Cooker Lid, pressure must be released before opening. When pressure is completely reduced, slide the Lid Lock Button towards you, twist the Lid counterclockwise until the Lid can be removed easily. Always tilt the

Lid away from you to avoid the steam.


Lock will not release if any steam pressure remains in the Pressure Cooker. If the Lid is difficult to remove, allow the Pressure Cooker more time to cool down until the pressure is fully reduced.

CAUTION: Proper care must be taken with hot cookware. Be careful not to come in contact with hot Pressure Cooker

Pan, Lid and accessories. Use protective mitts or gloves to move hot Pan. When opening a hot Pan, use special caution. Escaping steam is hot and can cause burns.

Steam Release Methods

NATURAL STEAM RELEASE METHOD





2. Allow the Pressure Cooker to cool slowly at room temperature. Depending on the amount and type of food, this will take

5 to 10 minutes. Wait until the pressure has totally been released from the Pressure Regulator Valve and the Pressure

Lift Pin has dropped.

3. To remove the Pressure Cooker Lid, slide the Lid Lock Button towards you, twist the Lid counter-clockwise until the Lid can be removed easily. Always tilt the Lid away from you to avoid the steam.


Lock will not release Lid if any steam pressure remains in the Pressure Cooker. If the Lid is difficult to open, allow the Pressure Cooker more time to cool down until the pressure is fully reduced.

CAUTION: Proper care must be taken with hot cookware. Be careful not to come in contact with hot Pressure

Cooker Pan, Lid and accessories. Use protective mitts or gloves to move hot Pan. When opening a hot

Pan, use special caution. Escaping steam is hot and can cause burns.

WARNING: The Pressure Cooker Pan and Lid remain very hot after cooking.

13 14

QUICK STEAM RELEASE METHOD





2. You can release pressure quickly, without waiting for the steam to dissipate, or the

Pressure Cooker to cool down by using the

Pressure Cooker’s STEAM RELEASE feature.

Wearing oven mitts, press the Pressure

Regulator Valve in and rotate clockwise to the STEAM RELEASE position. To stop the release of steam, rotate back to the

PRESSURE position.

CAUTION: To avoid scalding, release steam in short bursts by pushing the Pressure Regulator Valve momentarily.

CAUTION: When using this feature, only release the steam IN SHORT

BURSTS until the pressure is reduced, as hot liquid may be ejected.

CAUTION: Keep hands and face away from the Pressure Regulator

Valve and Steam Vent Tube as hot steam will be released. Use oven mitts.

CAUTION: The Pressure Regulator Valve may be hot. Use an oven mitt or kitchen towel to protect your hand. Handle with care. Never run water over or immerse the Pressure

Cooker in water to release pressure.


Release steam where it will not cause damage to cabinets or kitchen equipment/accessories. Keep face away from the Pressure Regulator Valve when releasing steam.

WARNING: DO NOT GO PAST THE STEAM POSITION to the

CLEAN position.

CAUTION: Do not use the Quick Steam Release Feature for foods containing alot of liquid. There could be an overflow.

3. Use this method for some pressure cooking such as fruits, soft vegetables and frozen vegetables.

4. It will take 2-5 minutes for pressure to go down completely. Wait for the steam to stop coming out of the Pressure Regulator

Valve’s Steam Vent Tube. Then wait for the Pressure Lift Pin to drop down before opening the Lid, following the procedures described in the Pressure Cooking Operating Instructions section of this manual.

15

I m p o rtant Safety Information

For best results, always check that the Pressure Regulator Valve,

Pressure Indicator Valve, Gasket and Lid Lock Button are in good working order and that there are no foreign particles blocking the

Steam Vent Tube, Pressure Lift Pin, Safety Valves or Steam Vent.

To expose the Steam Vent Tube, the Pressure Regulator Valve must be removed.

Turn Pressure Regulator

Valve to CLEAN position

1. Press down and turn the Pressure Regulator Valve counter-clockwise to the

CLEAN Position until it stops.

Lift up on the Pressure

Regulator to remove easily.

Hold the Lid up to the light.

You should be able to see light through the Steam Vent Tube.

2. If you cannot see light, the

Steam Vent Tube is blocked.

Insert the Cleaning Brush into the Steam Vent tube and gently move it in and out until you are sure the Tube is clear.

Lift Pressure Regulator

Valve for easy removal

Cleaning Brush

(P/N 21100A)

3. Replace the Pressure Regulator

Valve. Line the notches on the bottom of the Pressure

Regulator with the grooves in the Lid. Press down and rotate the Regulator clockwise until it is in position.

CAUTION: Never disassemble

Pressure Regulator or clean the Steam Vent

Tube when Pressure

Cooker is in use.

All Pressure Release Valve Systems are produced with the utmost quality and standards.

Clean Pressure Regulator

Valve using the

Cleaning Brush.

16

QUICK STEAM RELEASE METHOD





2. You can release pressure quickly, without waiting for the steam to dissipate, or the

Pressure Cooker to cool down by using the

Pressure Cooker’s STEAM RELEASE feature.

Wearing oven mitts, press the Pressure

Regulator Valve in and rotate clockwise to the STEAM RELEASE position. To stop the release of steam, rotate back to the

PRESSURE position.

CAUTION: To avoid scalding, release steam in short bursts by pushing the Pressure Regulator Valve momentarily.

CAUTION: When using this feature, only release the steam IN SHORT

BURSTS until the pressure is reduced, as hot liquid may be ejected.

CAUTION: Keep hands and face away from the Pressure Regulator

Valve and Steam Vent Tube as hot steam will be released. Use oven mitts.

CAUTION: The Pressure Regulator Valve may be hot. Use an oven mitt or kitchen towel to protect your hand. Handle with care. Never run water over or immerse the Pressure

Cooker in water to release pressure.


Release steam where it will not cause damage to cabinets or kitchen equipment/accessories. Keep face away from the Pressure Regulator Valve when releasing steam.

WARNING: DO NOT GO PAST THE STEAM POSITION to the

CLEAN position.

CAUTION: Do not use the Quick Steam Release Feature for foods containing alot of liquid. There could be an overflow.

3. Use this method for some pressure cooking such as fruits, soft vegetables and frozen vegetables.

4. It will take 2-5 minutes for pressure to go down completely. Wait for the steam to stop coming out of the Pressure Regulator

Valve’s Steam Vent Tube. Then wait for the Pressure Lift Pin to drop down before opening the Lid, following the procedures described in the Pressure Cooking Operating Instructions section of this manual.

15


For best results, always check that the Pressure Regulator Valve,

Pressure Indicator Valve, Gasket and Lid Lock Button are in good working order and that there are no foreign particles blocking the

Steam Vent Tube, Pressure Lift Pin, Safety Valves or Steam Vent.

To expose the Steam Vent Tube, the Pressure Regulator Valve must be removed.

Turn Pressure Regulator

Valve to CLEAN position

1. Press down and turn the Pressure Regulator Valve counter-clockwise to the

CLEAN Position until it stops.

Lift up on the Pressure

Regulator to remove easily.

Hold the Lid up to the light.

You should be able to see light through the Steam Vent Tube.

2. If you cannot see light, the

Steam Vent Tube is blocked.

Insert the Cleaning Brush into the Steam Vent tube and gently move it in and out until you are sure the Tube is clear.

Lift Pressure Regulator

Valve for easy removal

Cleaning Brush

(P/N 21100A)

3. Replace the Pressure Regulator

Valve. Line the notches on the bottom of the Pressure

Regulator with the grooves in the Lid. Press down and rotate the Regulator clockwise until it is in position.

CAUTION: Never disassemble

Pressure Regulator or clean the Steam Vent

Tube when Pressure

Cooker is in use.

All Pressure Release Valve Systems are produced with the utmost quality and standards.

Clean Pressure Regulator

Valve using the

Cleaning Brush.

16


( C o n ’ t . )

MAXimum Fill Line: The line inside the Pressure Cooker Pan indicates the Pressure Cooker is 2/3 full.

For most foods, it is safe to fill the Pressure Cooker Pan 2/3 full.

When cooking foods that expand, such as rice, dry beans and legumes or recipes containing these foods, do not fill the Pressure

Cooker Pan more than 1/2 full. Fill only 1/2 full when cooking stocks or soups.

CAUTION: NEVER fill the Pressure Cooker Pan with food or liquid

beyond the 2/3 MAX Fill Line. Overfilling the Pressure

Cooker with food may result in preventing the steam from being released through the Pressure Lift Pin and

Pressure Regulator Valve. Do not let any portion of food extend above the MAX Fill Line.

17

User Maintenance Instru c t i o n s

This appliance contains no user serviceable parts. Do not try to repair it yourself. Any servicing requiring disassembly other than cleaning must be performed by a qualified appliance repair technician.

Always remember to unplug the unit from the wall outlet when not in use and before cleaning.

CLEANING AND STORAGE INSTRUCTIONS

Before using for the first time and after each use, wash all Pressure

Cooker parts by hand. Always unplug unit and allow to cool completely before cleaning.

1. Remove the Gasket from the Lid. Wash

Gasket thoroughly in hot, soapy water.

Rinse and dry thoroughly. Apply a thin coating of vegetable oil to the Gasket after each use. This will extend the life of the Gasket. Slip the Gasket back in place on the inside of the Lid.

2. The Gasket that fits inside the Lid may become worn after many uses. If it becomes torn, cracked, cut or visibly damaged, DO NOT USE THE PRESSURE COOKER. Call

Consumer Service at 800-233-9054 to order a new Gasket. If the

Pressure Indicator Valve Gasket becomes damaged, the Lid must be sent in for repair or replacement.

3. Clean around the openings of the Pressure Lift Pin and Lift Pin

Gasket with warm soapy water to keep it free of grease or food particles that could keep it from operating properly. Rinse and dry thoroughly.

4. To expose the Steam Vent Tube, the

Pressure Regulator must be removed.

Press down and turn the Pressure

Regulator counter-clockwise to the

CLEAN position, until it stops. Lift up on the Pressure Regulator and remove.

Hold the Pressure Cooker Lid up to the light to make sure the Steam Vent Tube is clear. If the Steam Vent Tube is blocked, carefully insert the Cleaning Brush into the

Steam Vent Tube and run it gently in and out to clear any obstructions. Wash again with soapy water, rinse and dry thoroughly.

(See Important Safety Information.)

18


( C o n ’ t . )

MAXimum Fill Line: The line inside the Pressure Cooker Pan indicates the Pressure Cooker is 2/3 full.

For most foods, it is safe to fill the Pressure Cooker Pan 2/3 full.

When cooking foods that expand, such as rice, dry beans and legumes or recipes containing these foods, do not fill the Pressure

Cooker Pan more than 1/2 full. Fill only 1/2 full when cooking stocks or soups.

CAUTION: NEVER fill the Pressure Cooker Pan with food or liquid

beyond the 2/3 MAX Fill Line. Overfilling the Pressure

Cooker with food may result in preventing the steam from being released through the Pressure Lift Pin and

Pressure Regulator Valve. Do not let any portion of food extend above the MAX Fill Line.

17

User Maintenance Instru c t i o n s

This appliance contains no user serviceable parts. Do not try to repair it yourself. Any servicing requiring disassembly other than cleaning must be performed by a qualified appliance repair technician.

Always remember to unplug the unit from the wall outlet when not in use and before cleaning.

CLEANING AND STORAGE INSTRUCTIONS

Before using for the first time and after each use, wash all Pressure

Cooker parts by hand. Always unplug unit and allow to cool completely before cleaning.

1. Remove the Gasket from the Lid. Wash

Gasket thoroughly in hot, soapy water.

Rinse and dry thoroughly. Apply a thin coating of vegetable oil to the Gasket after each use. This will extend the life of the Gasket. Slip the Gasket back in place on the inside of the Lid.

2. The Gasket that fits inside the Lid may become worn after many uses. If it becomes torn, cracked, cut or visibly damaged, DO NOT USE THE PRESSURE COOKER. Call

Consumer Service at 800-233-9054 to order a new Gasket. If the

Pressure Indicator Valve Gasket becomes damaged, the Lid must be sent in for repair or replacement.

3. Clean around the openings of the Pressure Lift Pin and Lift Pin

Gasket with warm soapy water to keep it free of grease or food particles that could keep it from operating properly. Rinse and dry thoroughly.

4. To expose the Steam Vent Tube, the

Pressure Regulator must be removed.

Press down and turn the Pressure

Regulator counter-clockwise to the

CLEAN position, until it stops. Lift up on the Pressure Regulator and remove.

Hold the Pressure Cooker Lid up to the light to make sure the Steam Vent Tube is clear. If the Steam Vent Tube is blocked, carefully insert the Cleaning Brush into the

Steam Vent Tube and run it gently in and out to clear any obstructions. Wash again with soapy water, rinse and dry thoroughly.

(See Important Safety Information.)

18

User Maintenance Instructions

( C o n ’ t . )

6. Wash the Pressure

Regulator under running water.

7. Check spring-loaded part before replacing.

8. Align the Pressure Regulator at the CLEAN position, press down and turn clockwise to secure the Pressure Regulator in place for storage.

9. When the unit has cooled after cooking, remove food residue with a paper towel, then wipe with hot, sudsy sponge and rinse. Dry with a soft cloth or paper towel. Never use harsh chemical detergents, scouring pads or powders on any of the parts or components of this Pressure Cooker.



NOTE: Do not place the Pressure Cooker Lid, Pressure

Regulator Valve parts, Gasket or Pressure Cooker Pan in the dishwasher.

10. Store the Pressure Cooker with the Pressure Cooker Lid off or upside-down on the Pan. Do not store the Pressure Cooker with the Pressure Cooker Lid and Gasket closed tightly on the Pan.

11. For increased safety and best results, the Gasket and Pressure

Lift Pin Gasket should be replaced every 12 months. For ordering information, call Consumer Service at 1-800-233-9054.

SUGGESTED COOKING TIMES

The following cooking times are provided as a guide to be used when cooking in the Russell Hobbs® Electric Pressure

Cooker. Cooking times can vary depending on the quality and the individual piece sizes of the food being cooked; maximum and minimum cooking times are given in some instances. Cooking time for vegetables will vary depending on size, freshness, and variety of vegetables.

When uncertain how long to cook something, always start with the shortest cooking time because you can always continue cooking for additional time until the desired texture is reached.

All cooking times listed begin once full pressure is reached.

Use your own heat-resistant steaming basket in the bottom of the Pressure Cooker Pan to hold food while pressure cooking or steaming.

FOODS THAT SHOULD NOT BE COOKED UNDER

PRESSURE ARE:

Applesauce, cranberries, rhubarb, macaroni, spaghetti or other pasta, dried soup mixes, oatmeal or other cereals, grains, pearl barley, split peas or any dried beans, peas or rice not listed on the Cooking Charts. These foods tend to expand, foam, or froth and may block the Pressure Lift Pin and Pressure

Regulator Valve’s Steam Vent Tube.

NOTE: The USDA recommends that ground turkey and chicken be cooked to an internal temperature of 165ºF and ground beef, veal, lamb and pork be cooked to an internal temperature 160ºF. Meats such as beef and lamb, etc. should be cooked to an internal temperature of at least 145ºF. Pork should be cooked to an internal temperature of at least 160ºF and poultry products should be cooked to an internal temperature of 170ºF-

180ºF to be sure any harmful bacteria has been killed.

When re-heating meat/poultry products, they should also be cooked to an internal temperature of 165ºF.

19 20

User Maintenance Instructions

( C o n ’ t . )

6. Wash the Pressure

Regulator under running water.

7. Check spring-loaded part before replacing.

8. Align the Pressure Regulator at the CLEAN position, press down and turn clockwise to secure the Pressure Regulator in place for storage.

9. When the unit has cooled after cooking, remove food residue with a paper towel, then wipe with hot, sudsy sponge and rinse. Dry with a soft cloth or paper towel. Never use harsh chemical detergents, scouring pads or powders on any of the parts or components of this Pressure Cooker.



NOTE: Do not place the Pressure Cooker Lid, Pressure

Regulator Valve parts, Gasket or Pressure Cooker Pan in the dishwasher.

10. Store the Pressure Cooker with the Pressure Cooker Lid off or upside-down on the Pan. Do not store the Pressure Cooker with the Pressure Cooker Lid and Gasket closed tightly on the Pan.

11. For increased safety and best results, the Gasket and Pressure

Lift Pin Gasket should be replaced every 12 months. For ordering information, call Consumer Service at 1-800-233-9054.

SUGGESTED COOKING TIMES

The following cooking times are provided as a guide to be used when cooking in the Russell Hobbs® Electric Pressure

Cooker. Cooking times can vary depending on the quality and the individual piece sizes of the food being cooked; maximum and minimum cooking times are given in some instances. Cooking time for vegetables will vary depending on size, freshness, and variety of vegetables.

When uncertain how long to cook something, always start with the shortest cooking time because you can always continue cooking for additional time until the desired texture is reached.

All cooking times listed begin once full pressure is reached.

Use your own heat-resistant steaming basket in the bottom of the Pressure Cooker Pan to hold food while pressure cooking or steaming.

FOODS THAT SHOULD NOT BE COOKED UNDER

PRESSURE ARE:

Applesauce, cranberries, rhubarb, macaroni, spaghetti or other pasta, dried soup mixes, oatmeal or other cereals, grains, pearl barley, split peas or any dried beans, peas or rice not listed on the Cooking Charts. These foods tend to expand, foam, or froth and may block the Pressure Lift Pin and Pressure

Regulator Valve’s Steam Vent Tube.

NOTE: The USDA recommends that ground turkey and chicken be cooked to an internal temperature of 165ºF and ground beef, veal, lamb and pork be cooked to an internal temperature 160ºF. Meats such as beef and lamb, etc. should be cooked to an internal temperature of at least 145ºF. Pork should be cooked to an internal temperature of at least 160ºF and poultry products should be cooked to an internal temperature of 170ºF-

180ºF to be sure any harmful bacteria has been killed.

When re-heating meat/poultry products, they should also be cooked to an internal temperature of 165ºF.

19 20

MEAT & POULTRY

HIGH PRESSURE COOKING TIMES

NATURAL STEAM RELEASE

Meat & Poultry Cooking Time Cooking

Liquid

B e e f / Veal/Pork chuck, pot, rump roast or brisket,

2 to 4 lbs., 1-1/2 to 2 in. thick


2 to 4 lbs., 2 to 3 in. thick

Beef, corned, 2 to 3 lbs.

Beef, round steak, 2 lbs., 1/2 in. thick

Beef, stew meat, 1 in. cubes

Meatballs, up to 2 lbs., browned

Pork or Beef ribs, 2 to 3 lbs.

Chicken, whole, 3 to 4 lbs.

Chicken, pieces, 2 to 3 lbs.

Cornish Hens, 2

50 to 60 min.

70 to 80 min.

60 to 70 min.

25 to 30 min.

15 to 20 min.

8 to 10 min.

25 to 35 min.

25 to 35 min.

12 to 15 min.

25 to 30 min.

2 cups

2-1/2 cups

2-1/2 cups

2 cups

1-1/2 cups

1 cup

2 cups

2 cups

1 cup

2 cups

• Do not pressure cook meat that is more than 3 in. thick.

It will not cook evenly.

Seafood

SHELLFISH & FISH


QUICK STEAM RELEASE

Clams, baby

Mussels

Shrimp, medium

Fish, whole, 1 to 2 lbs., cleaned

Fish, steaks, 1 in. thick

Cooking

Time

1 to 3 min.

2 to 5 min.

1/2 to 1 min.

6 to 10 min.

4 to 5 min.

Cooking

Liquid

1 cup

1 cup

1 cup

1 cup

1 cup

FRESH VEGETABLES



Fresh Vegetables

Asparagus, thick whole

Asparagus, thin whole

Beans, green or wax, whole or piece

Beans, lima, shelled

Beets, medium, whole

Beets, large, halved

Beets, 1/4 in. slices

Broccoli, florets

Broccoli, spears

Brussels Sprouts, whole

Cooking

Time

4 to 5 min.

2 to 3 min.

9 to 13 min.

3 to 4 min.

15 to 20 min.

18 to 26 min.

7 to 9 min.

2 to 3 min.

3 to 4 min.

5 to 6 min.

Cooking

Liquid

1 cup

1 cup

1 cup

1 cup

2 cups

2 cups

1 cup

1 cup

1 cup

1 cup

21 22

MEAT & POULTRY



Meat & Poultry Cooking Time Cooking

Liquid


2 to 4 lbs., 1-1/2 to 2 in. thick


2 to 4 lbs., 2 to 3 in. thick

Beef, corned, 2 to 3 lbs.

Beef, round steak, 2 lbs., 1/2 in. thick

Beef, stew meat, 1 in. cubes

Meatballs, up to 2 lbs., browned

Pork or Beef ribs, 2 to 3 lbs.

Chicken, whole, 3 to 4 lbs.

Chicken, pieces, 2 to 3 lbs.

Cornish Hens, 2

50 to 60 min.

70 to 80 min.

60 to 70 min.

25 to 30 min.

15 to 20 min.

8 to 10 min.

25 to 35 min.

25 to 35 min.

12 to 15 min.

25 to 30 min.

2 cups

2-1/2 cups

2-1/2 cups

2 cups

1-1/2 cups

1 cup

2 cups

2 cups

1 cup

2 cups

• Do not pressure cook meat that is more than 3 in. thick.

It will not cook evenly.

Seafood

SHELLFISH & FISH



Clams, baby

Mussels

Shrimp, medium

Fish, whole, 1 to 2 lbs., cleaned

Fish, steaks, 1 in. thick

Cooking

Time

1 to 3 min.

2 to 5 min.

1/2 to 1 min.

6 to 10 min.

4 to 5 min.

Cooking

Liquid

1 cup

1 cup

1 cup

1 cup

1 cup

FRESH VEGETABLES



Fresh Vegetables

Asparagus, thick whole

Asparagus, thin whole

Beans, green or wax, whole or piece

Beans, lima, shelled

Beets, medium, whole

Beets, large, halved

Beets, 1/4 in. slices

Broccoli, florets

Broccoli, spears

Brussels Sprouts, whole

Cooking

Time

4 to 5 min.

2 to 3 min.

9 to 13 min.

3 to 4 min.

15 to 20 min.

18 to 26 min.

7 to 9 min.

2 to 3 min.

3 to 4 min.

5 to 6 min.

Cooking

Liquid

1 cup

1 cup

1 cup

1 cup

2 cups

2 cups

1 cup

1 cup

1 cup

1 cup

21 22

FRESH VEGETABLES COOKING TIMES

Fresh Vegetables Cooking Time Water

Cabbage, red or green, 1/4 in. shreds

Cabbage, red or green, quartered

Carrots, whole

Carrots, 1 in. chunks

Carrots, 1/4 in. slices

Cauliflower, florets

Collard Greens, coarsely chopped

Corn, on-the-cob

Corn, kernels

Eggplant, 1/2 in. chunks

Escarole, coarsely chopped

Okra, small pods

Onions, whole 1-1/2 in. diameter

Parsnips,1 in. chunks

Peas, shelled

Potatoes, new 1-1/2 to 2 in.

Potatoes, new 2 to 3 in.

Potatoes, 1-1/2 in. chunks

Pumpkin, 2 in. chunks

Rutabaga, 1 in. chunks

Spinach, fresh, coarsely chopped

Spinach, fresh, whole leaves

Squash, acorn, halved

Squash, butternut, 1 in. chunks

2 to 3 min.

12 to 15 min.

6 to 8 min.

4 to 5 min.

1 to 2 min.

1 to 2 min.

7 to 9 min.

7 to 9 min.

2 to 3 min.

1/2 to 1 min.

1 to 2 min.

3 to 4 min.

3 to 4 min.

4 to 6 min.

2 to 3 min.

7 to 9 min.

11 to 14 min.

7 to 9 min.

10 to 13 min.

6 to 8 min.

1 to 2 min.

2 to 3 min.

10 to 12 min.

6 to 7 min.

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

23



Squash, pattypan, 2 lbs. halved

Squash, spaghetti, 2 lbs. halved

Squash, summer, zucchini or yellow, 1/2 in. slices

Sweet Potato, 1/2 in. slices

Swiss Chard, coarsely chopped

Tomatoes, quartered

Turnips, small quartered

Turnips, 1-1/2 in. chunks

10 to 11 min.

18 to 20 min.

2 to 3 min.

8 to 10 min.

3 to 4 min.

2 to 3 min.

4 to 6 min.

4 to 6 min.

1-1/2 cups

1-1/2 cups

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

FROZEN VEGETABLES



Frozen Vegetables Cooking Time Water

Asparagus

Beans, green, wax or French cut

Beans, lima

Broccoli, chopped, florets, or spears

Brussels Sprouts


Corn, kernels

Corn, on the cob

Mixed Vegetables

Peas (not split)

Peas and Carrots

Spinach

2 min.

1 min.

2 min.

2 min.

2 min.

1 min.

1 min.

2 to 3 min.

2 min.

1 min.

1 min.

1 min.

• For the frozen vegetables listed, 1 cup liquid is recommended. If more than

1 cup liquid is used, there may be excess liquid released through the Pressure

Regulator Valve as the pressure is released.

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

24



Cabbage, red or green, 1/4 in. shreds

Cabbage, red or green, quartered

Carrots, whole

Carrots, 1 in. chunks

Carrots, 1/4 in. slices


Collard Greens, coarsely chopped

Corn, on-the-cob

Corn, kernels

Eggplant, 1/2 in. chunks

Escarole, coarsely chopped

Okra, small pods

Onions, whole 1-1/2 in. diameter

Parsnips,1 in. chunks

Peas, shelled

Potatoes, new 1-1/2 to 2 in.

Potatoes, new 2 to 3 in.

Potatoes, 1-1/2 in. chunks

Pumpkin, 2 in. chunks

Rutabaga, 1 in. chunks

Spinach, fresh, coarsely chopped

Spinach, fresh, whole leaves

Squash, acorn, halved

Squash, butternut, 1 in. chunks

2 to 3 min.

12 to 15 min.

6 to 8 min.

4 to 5 min.

1 to 2 min.

1 to 2 min.

7 to 9 min.

7 to 9 min.

2 to 3 min.

1/2 to 1 min.

1 to 2 min.

3 to 4 min.

3 to 4 min.

4 to 6 min.

2 to 3 min.

7 to 9 min.

11 to 14 min.

7 to 9 min.

10 to 13 min.

6 to 8 min.

1 to 2 min.

2 to 3 min.

10 to 12 min.

6 to 7 min.

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

23



Squash, pattypan, 2 lbs. halved

Squash, spaghetti, 2 lbs. halved

Squash, summer, zucchini or yellow, 1/2 in. slices

Sweet Potato, 1/2 in. slices

Swiss Chard, coarsely chopped

Tomatoes, quartered

Turnips, small quartered

Turnips, 1-1/2 in. chunks

10 to 11 min.

18 to 20 min.

2 to 3 min.

8 to 10 min.

3 to 4 min.

2 to 3 min.

4 to 6 min.

4 to 6 min.

1-1/2 cups

1-1/2 cups

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

FROZEN VEGETABLES



Frozen Vegetables Cooking Time Water

Asparagus

Beans, green, wax or French cut

Beans, lima

Broccoli, chopped, florets, or spears

Brussels Sprouts


Corn, kernels

Corn, on the cob

Mixed Vegetables

Peas (not split)

Peas and Carrots

Spinach

2 min.

1 min.

2 min.

2 min.

2 min.

1 min.

1 min.

2 to 3 min.

2 min.

1 min.

1 min.

1 min.

• For the frozen vegetables listed, 1 cup liquid is recommended. If more than

1 cup liquid is used, there may be excess liquid released through the Pressure

Regulator Valve as the pressure is released.

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

24

FRESH FRUITS



Fresh & Dried Fruit Cooking Time Water

Apricots, fresh whole or halved

Berries, fresh

Cherries, fresh

Peaches, fresh halved

Pears, fresh halved

Plums, fresh

Prunes (dried plums)

0 to 1 min.*

0 to 1 min.*

0 to 1 min.*

1 to 2 min.

1 to 2 min.

2 to 3 min.

2 to 3 min.

* For fruits that cook for 1 minute or less: As soon as the pressure builds, and the steam begins to hiss, start a timer and cook under pressure for

1 minute or less. Turn the Variable Temperature/Pressure Control to

WARMING and unplug the unit.

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

DRIED BEANS & LEGUMES



Beans & Legumes Cooking

Time

Adzuki, 1 cup dry

Black Beans, 1 cup dr y

Black Eyed Peas, 1 cup dry

Chickpeas (Garbanzo), 1 cup dr y

Great Northern, 1 cup dr y

Kidney Beans, red or white, 1 cup dry

12 to 14 min.

20 to 25 min.

18 to 20 min.

23 to 25 min.

11 to 13 min.

13 to 15 min.

Lentils, green, brown or red,2 cups dry 11 to 13 min.

Navy Beans 1 cup dr y 13 to 15 min.

Pinto Beans, 1 cup dr y 12 to 14 min.

Water*

+ 1 Tbl.

Veg. Oil

3 cups

3 cups

3 cups

3 cups

3 cups

3 cups

3 cups

3 cups

3 cups

Yield

Cooked

2 cups

2 cups

2-1/4 cups

2-1/2 cups

2-1/4 cups

2 cups

4 cups

2 cups

2-1/4 cups

*Add one tablespoon of vegetable oil to the water to reduce excess foaming.

• All beans and dried legumes, with the exception of lentils: Follow package directions to pre-soak overnight or boil for a few minutes, soak and drain.

The actual cooking times may vary depending on how old the beans are and personal preference.

25 26

FRESH FRUITS



Fresh & Dried Fruit Cooking Time Water

Apricots, fresh whole or halved

Berries, fresh

Cherries, fresh

Peaches, fresh halved

Pears, fresh halved

Plums, fresh

Prunes (dried plums)

0 to 1 min.*

0 to 1 min.*

0 to 1 min.*

1 to 2 min.

1 to 2 min.

2 to 3 min.

2 to 3 min.

* For fruits that cook for 1 minute or less: As soon as the pressure builds, and the steam begins to hiss, start a timer and cook under pressure for

1 minute or less. Turn the Variable Temperature/Pressure Control to

WARMING and unplug the unit.

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

1 cup

DRIED BEANS & LEGUMES



Beans & Legumes Cooking

Time

Adzuki, 1 cup dry

Black Beans, 1 cup dr y

Black Eyed Peas, 1 cup dry

Chickpeas (Garbanzo), 1 cup dr y

Great Northern, 1 cup dr y

Kidney Beans, red or white, 1 cup dry

12 to 14 min.

20 to 25 min.

18 to 20 min.

23 to 25 min.

11 to 13 min.

13 to 15 min.

Lentils, green, brown or red,2 cups dry 11 to 13 min.

Navy Beans 1 cup dr y 13 to 15 min.

Pinto Beans, 1 cup dr y 12 to 14 min.

Water*

+ 1 Tbl.

Veg. Oil

3 cups

3 cups

3 cups

3 cups

3 cups

3 cups

3 cups

3 cups

3 cups

Yield

Cooked

2 cups

2 cups

2-1/4 cups

2-1/2 cups

2-1/4 cups

2 cups

4 cups

2 cups

2-1/4 cups


• All beans and dried legumes, with the exception of lentils: Follow package directions to pre-soak overnight or boil for a few minutes, soak and drain.

The actual cooking times may vary depending on how old the beans are and personal preference.

25 26

RICE



Rice Cooking

Time

Water*

+ 1 Tbl.

Veg. Oil

1-1/2 cups

Yield

Cooked

Rice, basmati, 1 cup dr y

Rice, white, converted or long grain,

1 cup dry

Rice, white, converted or medium grain,

1 cup dry

Rice, white, arborio or short grain

1 cup dry

Rice, brown, 1 cup dr y

Rice, wild, 1 cup dr y

Quinoa, 1 cup dr y

6 to 7 min.

7 to 8 min.

6 to 7 min.

6 to 7 min.

18 to 19 min.

25 to 27 min.

6 to 7 min.

1-1/2 cups

1-1/2 cups

1-1/2 cups

2 cups

3 cups

1-1/2 cups

3 cups

3 cups

3 cups

3 cups

2-1/4 cups

2-1/4 cups

3 cups


• Actual cooking times may vary depending on how old the grain is and personal preference.

• Either water or bouillon may be used. Add one tablespoon of vegetable oil to the water to reduce excess foaming.

• A small amount of rice may stick to the bottom of the Pressure Cooker Pan. After removing the cooked rice, fill the Pan immediately with water to soak.

27

Helpful Hints

No steam comes out of the Steam Vent Tube.

Solution: • The Pressure Cooker Lid may not be tightly clamped onto the Pan.

• Check to make sure that the Gasket is in place under the Steam Vents all the way around the Lid.

• Make sure that the Pressure Regulator Valve with

Steam Vent Tube, Pressure Indicator Safety Valve with

Pressure Lift Pin, or Safety Valves do not have any food clogging the openings.

• At least 1 cup of water or other liquid must be used when pressure cooking foods.

The Pressure Cooker Lid cannot be opened.

Solution: • All the pressure that had built up inside the Pressure

Cooker during cooking must be let out through the

Steam Vent Tube and the Pressure Indicator Safety

Valve with Pressure Lift Pin before the Lid can be opened.

• Turn the Variable Temperature/Pressure Control to

WARMING and unplug the unit. The POWER Indicator

Light will turn off. Wait until the pressure has totally been released from the Pressure Regulator Valve and the Pressure Lift Pin has dropped.

All the water evaporated from the Pressure Cooker before the food was done.

Solution: • The Variable Temperature/Pressure Control may have been set on too high during pressure cooking and the water turned to steam too fast.

• Not enough water was placed into the Pressure

Cooker at the start of the cooking process.

• For pressure cooking, add at least 1 to 2-1/2 cups of liquid to make sure you have enough liquid to cook until done.

28

RICE



Rice Cooking

Time

Water*

+ 1 Tbl.

Veg. Oil

1-1/2 cups

Yield

Cooked

Rice, basmati, 1 cup dr y

Rice, white, converted or long grain,

1 cup dry

Rice, white, converted or medium grain,

1 cup dry

Rice, white, arborio or short grain

1 cup dry

Rice, brown, 1 cup dr y

Rice, wild, 1 cup dr y

Quinoa, 1 cup dr y

6 to 7 min.

7 to 8 min.

6 to 7 min.

6 to 7 min.

18 to 19 min.

25 to 27 min.

6 to 7 min.

1-1/2 cups

1-1/2 cups

1-1/2 cups

2 cups

3 cups

1-1/2 cups

3 cups

3 cups

3 cups

3 cups

2-1/4 cups

2-1/4 cups

3 cups


• Actual cooking times may vary depending on how old the grain is and personal preference.

• Either water or bouillon may be used. Add one tablespoon of vegetable oil to the water to reduce excess foaming.

• A small amount of rice may stick to the bottom of the Pressure Cooker Pan. After removing the cooked rice, fill the Pan immediately with water to soak.

27

Helpful Hints

No steam comes out of the Steam Vent Tube.

Solution: • The Pressure Cooker Lid may not be tightly clamped onto the Pan.

• Check to make sure that the Gasket is in place under the Steam Vents all the way around the Lid.

• Make sure that the Pressure Regulator Valve with

Steam Vent Tube, Pressure Indicator Safety Valve with

Pressure Lift Pin, or Safety Valves do not have any food clogging the openings.

• At least 1 cup of water or other liquid must be used when pressure cooking foods.

The Pressure Cooker Lid cannot be opened.

Solution: • All the pressure that had built up inside the Pressure

Cooker during cooking must be let out through the

Steam Vent Tube and the Pressure Indicator Safety

Valve with Pressure Lift Pin before the Lid can be opened.

• Turn the Variable Temperature/Pressure Control to


Light will turn off. Wait until the pressure has totally been released from the Pressure Regulator Valve and the Pressure Lift Pin has dropped.

All the water evaporated from the Pressure Cooker before the food was done.

Solution: • The Variable Temperature/Pressure Control may have been set on too high during pressure cooking and the water turned to steam too fast.

• Not enough water was placed into the Pressure

Cooker at the start of the cooking process.

• For pressure cooking, add at least 1 to 2-1/2 cups of liquid to make sure you have enough liquid to cook until done.

28

Helpful Hints

( C o n t i n u e d )

The Pressure Cooker Lid and Pressure Lift Pin Gaskets are stiff.

Solution: • Apply a thin coating of vegetable oil to the clean

Gaskets after each use to keep them soft and pliable.

• When the Gaskets are not soft and pliable or have stretched so that they no longer fit easily into position, it is time to replace them. New Gaskets can be ordered by calling the Consumer Relations

Department at 800-233-9054.

• It is a good idea to replace both Gaskets every

12 months or more often if the Pressure Cooker is used frequently.

The food is not done.

Solution: • Simply bring the Pressure Cooker back up to pressure after checking to make sure there is adequate liquid in the Pan and continue cooking a few more minutes.

Adapting other pressure cooker recipes to the Russell Hobbs®

Pressure Cooker.

Solution: • Any pressure cooker recipe in which the recipe calls for a PRESSURE setting of up to 15 lbs. of pressure may be used in the Russell Hobbs®

Pressure Cooker.

• Do not exceed the MAX Fill line for the food being cooked.

Helpful Hints

( C o n t i n u e d )

When should you use a Steaming or Cooking Rack?

Solution: • A steaming or cooking rack will keep the food above the liquid used for pressure cooking.

• But if you want the foods to pick up more flavor from the liquid, do not use a Steaming or Cooking Rack.

What should you do if froth comes out of the Steam Vent Tube when pressure is being released?

Solution: • After pressure cooking, turn the Variable Temperature/

Pressure Control to WARMING and unplug the unit. The


How can meat and vegetables be cooked together?

Solution: • Start pressure cooking the longer cooking meat first.

Turn the Variable Temperature/Pressure Control to


Light will turn off. Wait until the pressure has totally been released from the Pressure Regulator Valve and the Pressure Lift Pin has dropped. Remove the Lid and add the vegetables. Continue pressure cooking until all the food is done.

Why is there a trickle of moisture around the Steam Vent Tube,

Pressure Cooker Handles, Pressure Regulator Valve and/or Safety

Valves when the Pan is first heated?

Solution: • A small amount of moisture around these parts is normal when first beginning to cook. This moisture will disappear when the Pan is fully heated.

• The Gasket must be in place inside the Lid and the

Lid closed tightly onto the Pan.

29 30

Helpful Hints

( C o n t i n u e d )

The Pressure Cooker Lid and Pressure Lift Pin Gaskets are stiff.

Solution: • Apply a thin coating of vegetable oil to the clean

Gaskets after each use to keep them soft and pliable.

• When the Gaskets are not soft and pliable or have stretched so that they no longer fit easily into position, it is time to replace them. New Gaskets can be ordered by calling the Consumer Relations

Department at 800-233-9054.

• It is a good idea to replace both Gaskets every

12 months or more often if the Pressure Cooker is used frequently.

The food is not done.

Solution: • Simply bring the Pressure Cooker back up to pressure after checking to make sure there is adequate liquid in the Pan and continue cooking a few more minutes.

Adapting other pressure cooker recipes to the Russell Hobbs®

Pressure Cooker.

Solution: • Any pressure cooker recipe in which the recipe calls for a PRESSURE setting of up to 15 lbs. of pressure may be used in the Russell Hobbs®

Pressure Cooker.

• Do not exceed the MAX Fill line for the food being cooked.

Helpful Hints

( C o n t i n u e d )

When should you use a Steaming or Cooking Rack?

Solution: • A steaming or cooking rack will keep the food above the liquid used for pressure cooking.

• But if you want the foods to pick up more flavor from the liquid, do not use a Steaming or Cooking Rack.

What should you do if froth comes out of the Steam Vent Tube when pressure is being released?

Solution: • After pressure cooking, turn the Variable Temperature/

Pressure Control to WARMING and unplug the unit. The


How can meat and vegetables be cooked together?

Solution: • Start pressure cooking the longer cooking meat first.

Turn the Variable Temperature/Pressure Control to


Light will turn off. Wait until the pressure has totally been released from the Pressure Regulator Valve and the Pressure Lift Pin has dropped. Remove the Lid and add the vegetables. Continue pressure cooking until all the food is done.

Why is there a trickle of moisture around the Steam Vent Tube,

Pressure Cooker Handles, Pressure Regulator Valve and/or Safety

Valves when the Pan is first heated?

Solution: • A small amount of moisture around these parts is normal when first beginning to cook. This moisture will disappear when the Pan is fully heated.

• The Gasket must be in place inside the Lid and the

Lid closed tightly onto the Pan.

29 30

Helpful Hints

( C o n t i n u e d )

Using your Pressure Cooker at altitudes above 2,000 feet

Add 1 cup of additional liquid when cooking at altitudes above

2,000 feet. The cooking time will also need to be increased by 5% for every 1,000 feet beginning at an altitude of 3,000 feet.

Altitude/Feet

3,000

4,000

5,000

6,000

7,000

8,000

Increase Suggested

Cooking Time by:

5%

10%

15%

20%

25%

30%

Converting a personal recipe to pressure cooking

• Compared to conventional cooking, foods cooked under pressure will generally be done in approximately 1/3 of the normal cooking time.

• The overall liquids called for in your personal non-pressure cooker recipe, may need to be reduced. If too much liquid remains at the end of the pressure cooking time, continue cooking. Plug the unit into a 120V AC wall outlet. Turn the

Variable Temperature/Pressure Control to 6 - 7 heat and

`simmer uncovered to thicken.

• Use the charts and recipes provided in this book as a guide for cooking times and liquids needed.

31

LIMITED ONE YEAR WA R R A N T Y

Wa r r a n t y : This Russell Hobbs® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.

Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment, unreasonable use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel, normal wear and tear, improper assembly, installation or maintenance abuse or other causes not arising out of defects in materials or workmanship. This warranty is effective only if the product is purchased and operated in the USA, and does not extend to any units which have been used in violation of written instructions furnished with the product or to units which have been altered or modified or to damage to products or parts thereof which have had the serial number removed, altered, defaced or rendered illegible.

Implied Wa r r a n t i e s : ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN

D U R ATION TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.

Warranty Performance: During the above one-year warranty period, a product with a defect will be either repaired or replaced with a reconditioned comparable model (at our option) when the product is returned to the Repair Center, or the purchase price refunded. The repaired or replacement product will be in warranty for the balance of the one-year warranty period and an additional one-month period. No charge will be made for such repair or replacement.

Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 233-9054 between the hours of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem. Please refer to model number RHNPC400 when you call.

I n - Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service or postage. Call for return authorization (800) 233-9054.

Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include

$12.00 (U.S.) for return shipping and handling. We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement.

For Products Purchased in the USA, but Used in Canada: You may return the product insured, packaged with sufficient protection, and postage and insurance prepaid to the USA address listed below.

Please note that all customs duty / brokerage fees, if any, must be paid by you and we will require you to pay the cost of customs duty / brokerage fees to us in advance of our performing any service.

Risk During Shipment: We cannot assume responsibility for loss or damage during incoming shipment.

For your protection, carefully package the product for shipment and insure it with the carrier. Be sure to enclose the following items with your appliance: any accessories related to your problem, your full return address and daytime phone number, a note describing the problem you experienced, a copy of your sales receipt or other proof of purchase to determine warranty status. C.O.D. shipments cannot be accepted.

To re t u rn the appliance, ship to:

ATTN: Repair Center

Salton, Inc.

708 South Missouri Street

Macon, MO 63552

To contact us, please write to, call, or email:

Salton, Inc.

P.O. Box 7366

Columbia, MO 65205-7366

1 - 8 0 0 - 2 3 3 - 9 0 5 4

E-mail: [email protected]

Limitation of Remedies: No representative or person is authorized to assume for Salton, Inc. any other liability in connection with the sale of our products. There shall be no claims for defects or failure of performance or product failure under any theory of tort, contract or commercial law including, but not limited to negligence, gross negligence, strict liability, breach of warranty and breach of contract. Repair, replacement or refund shall be the sole remedy of the purchaser under this warranty, and in no event shall Salton be liable for any incidental or consequential damages, losses or expenses.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you.

Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

For more information on Salton products: visit our website: w w w. e S a l t o n . c o m

©2002 Salton, Inc. All rights reserved.

Made in China

P/N 61119

8 / 0 2

4 Quart

Electric Pressure Cooker

OWNER’S MANUAL

RHNPC400

Salton RHNPC400 User manual

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