CONTENTS

Pressure cooking benefits

Components & features

Important safeguards

Operating instructions

Trouble shooting

Tips for successful pressure cooking

Temperature pressure settings High/Low

Tips for pressure cooking meat and poultry

Cooking beans in your pressure cooker 17

Maintaining pressure in your pressure cooker 20

Cleaning and maintenance

Recipes

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PRESSURE COOKER TECHINCAL DATA

Specifications

Body internal diameter

Minimum volume

Maximum food volume in the cooker

Working pressure (KPA)

6 Litre

22cm

6 litre

4 litre

80

READ THESE INSTRUCTIONS CAREFULLY

BEFORE USING THE PRODUCT.

KEEP THEM HANDY FOR FUTURE REFERENCE.

INDUCTIO N HALOGEN ELECTRIC GAS CERAMIC DISHWASHER

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PRESSURE COOKING BENEFITS

Faster

On average, a pressure cooker prepares food in *1/3 of time compared to conventional cooking methods. Meals that can take up to one hour with conventional cooking can be ready in as little as 20 minutes with a pressure cooker.

Tastier

Food tastes better when it is prepared by a pressure cooker. The short cooking time allows food to retain its full and natural flavour. Less seasoning is required, up to half of what you would normally use and very little flavour is actually lost during cooking.

Healthier

More vitamins and minerals are retained in food prepared by a pressure cooker.

We all know that the longer food cooks, the more nutrients will be lost.

Pressure cookers help food retain more vitamins and nutrients compared to conventional stove top cooking, by using less water.

Main features

The pressure cooker is manufactured with high-quality stainless steel for durability and rust-proof ability. The pressure cooker has an impact bonded base.

The special structure design of heavy base and the thin wall of cooker is for maximum fuel economy and quick even heat distribution. The pressure cooker is designed with a number of safety devices to make cooking both safe and easy to operate.

This model features a dual high and low pressure setting regulator for soft and hard foods.

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COMPONENTS & FEATURES

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2c

2d

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COMPONENTS & FEATURES

1. Safety valve: A safety device opens and closes automatically to avoid excess

pressure within the cooker. It is visible in the up position to indicate there

is pressure in the cooker.

2. Pressure regulator: Pressure setting device

Low pressure level setting

Quick pressure release

2b. vent pipe

2c. vent pipe washer

2d. pressure regulator nut

3. Bakelite long handle upper.

4. Open button:

When the lid is closed properly, push the button down

to open the lid. It should only be opened when the pressure

has been completely released and safety value is down

5. Safety window: A safety device to release excess pressure by pushing

the sealing ring gasket out when the cooking pressure is too high.

6. Bakelite long handle lower.

7. Pressure cooker lid.

8. Pressure cooker body.

9. Helper handle: It functions as a helper handle when moving the cooker.

10. Sealing ring gasket: It keeps steam from escaping when the internal

pressure increases.

11. Steamer insert.

12. Steamer trivet.

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IMPORTANT SAFEGUARDS

When using pressure cookers, basic safety precautions should always be followed:

Read all instructions carefully before using your pressure cooker.

Don’t permit anyone who is not familiar with these instructions to use the cooker.

Keep children away from the pressure cooker when it is in operation.

Your pressure cooker is only suitable for use on the following heating sources: induction, electric cooktops (solid burners or glass ceramic cooking surface), gas and halogen cooktops. Do not use other heating sources.

Burns can occur from touching hot parts, hot water, or steam. During and immediately after cooking, this product generates heat and escaping steam at a high temperature in an area around the pressure regulator. To prevent the risk of burns or other personal or property damage, do not come into contact with this area.

Do not block the pressure relief vent pipe. Take care when opening the cover.

This Product generates heat and steam at a high temperature which will escape immediately if the lid is opened.

• Avoid touching hot surfaces, use Handles, Knobs and use protective gloves.

• Do not operate any Product which has been/or appears damaged in any manner

or after the Product malfunctions, or is dropped. Return the complete product

immediately to your retail dealer for inspection, and if necessary,

adjustment or repair.

• Always use/operate the Product in a well ventilated area.

• Always use/operate this Product well away from walls and curtains.

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

• Only use the pressure cooker described in these instructions,

for domestic use only.

• Do not use this pressure cooker for pressure frying oil.

• This appliance cooks under pressure. Improper use can lead to harm

or injury. Ensure the pressure cooker is closed properly prior to heating.

(See Operating Instructions for details).

IMPORTANT SAFEGUARDS

• Do not open the pressure cooker until it is cooled and all internal

pressure has been released. If the handles are difficult to push apart,

this indicates that the cooker is still pressurised - never try to force the

pressure cooker open. Any pressure in the cooker can be hazardous.

• Never use your pressure cooker without adding liquids, as this could

result in damaging the pressure cooker by overheating. Adhere strictly

to the following content amounts:

Minimum: 1/4 litre (2 cups) of liquid

Maximum: 2/3 of the pressure cooker

• For foods which foam or rise (e.g. rice, legumes, broths, or dried vegetable),

do not fill the cooker more than half full. Over filling may cause a risk of

clogging the vent pipe and developing excess pressure.

• Be aware that certain foods, such as apple sauce, cranberries, pearl barley,

oatmeal or other cereals, split peas, macaroni, rhubarb, or spaghetti can foam,

froth and splutter, and may also clog the pressure release device (vent pipe).

CAUTION:

Ensure no loose small parts are lost when cleaning and all parts are in perfect condition. Silicone ring may change colour over time which is normal.

As a guide the sealing ring should be replaced after one or two years use according to usage. Silicone ring MUST BE CHANGED immediately if there is any damage or shape change. Silicone rings are available as spare parts and can be purchased from most Baccarat stockists. Never use substitute parts.

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OPERATING INSTRUCTIONS

Before the first use:

1. Remove all packaging materials and accessories.

2. Before using your pressure cooker for the first time, please consult

all the instructions, especially the ‘Important Safeguards’.

3. Wash the cooker and the lid thoroughly.

4. Season the sealing ring gasket with a little cooking oil, in order to make

opening and closing easier. (See Fig 1)

5. Fill the cooker approx. halfway with water and boil it for 10 minutes

after the pressure regulator begins to release steam.

6. Cool the pressure cooker to release the internal pressure.

Then open the lid and clean the cooker.

Safe operation:

To begin cooking

1. Adding food & liquid

To cook with the pressure cooker, it is important to fill with liquid that

is capable of releasing steam when boiled.

Either water, soup, stock or wine is acceptable in this case.

Never fill the pressure cooker more than 2/3 full with liquid and food no matter

which pressure cooker you use. (See Fig 2)

Fill only halfway when cooking foods that will either expand in size

and/or produce foam as they cook, such as dried vegetables, or grain.

(See Fig 3)

2. Checking before locking

Before locking the cooker, always make sure that the vent pipe and the safety valve

are clean and in the correct position.

To check whether the safety valve is clean and correct, you can conclude from

the smooth turning of the ball inside the valve. Please also ensure there are

no obstructions in the vent pipe or safety valve, If there is a blockage you can clear

the obstruction with a needle.

(Please see details in cleaning and maintenance instructions)

OPERATING INSTRUCTIONS

Securing the lid

1. Align “ arrow ” on the lid with the mark “ O ” on the lower long handle. (See Fig 4)

2. Turn the lid clockwise as far as possible.

Make sure that the lid handle and the body handle align with each other. (See Fig 5)

3. After locking the cooker, there should be a (clicking) sound heard. (See Fig 6)

Cooking

1. Place the pressure cooker on the cooktop. (See Fig 7)

When using a gas cooktops, make sure that the flame does not go

beyond the edge of the pot base.

2. Pressure setting regulator:

There are 2 optional settings on the control module.

(See Fig 8)

Position 1 : For pressure cooking.

Position 2: Quick release setting.

Caution must be used to stay away from hot steam.

Caution: Do not pull out control knob when there is pressure inside.

3. Steam: Small amounts of steam may start to escape from the steam outlet.

When the safety vent moves up, pressure begins building. (See Fig 9 & 10)

When using a gas cooktop, make sure that the flame does not go

beyond the edge of the pot base.

4. Pressure cooking: Cooking starts when the steam escapes steadily

from the vent pipe and pressure regulator. Do not use high heat when cooking under

pressure. Lower the heat and set the cooking time as indicated

in cooking time reference or according to your own options. (See Fig 11)

5. When using on induction, ceramic and halogen cooktops, always lift item in an upward

direction to avoid damaging cooktop. Never drag or slide cookware when

removing from cooktop.

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OPERATING INSTRUCTIONS

Opening

1. After the heat has been turned off allow the pressure cooker to cool down naturally

before releasing the lid. (See Fig 12)

Use the quick pressure release button for quick pressure release

if in doubt. (See Fig 8) Note: Take care whilst steam

is being released during the cooking process to avoid scalding.

2. The lid can only be opened while the safety valve is in the down position,

indicating there is no pressure in the cooker. (See Fig 13 & 14)

3. Once safety value is down, push the push button down as shown in (See Fig 15) .

4. Rotate the lid handle anti-clockwise. (See Fig 16)

5. When “ arrow ” on the lid and “O ” on the lower handle align

with each other, the lid can be opened. (See Fig 17)

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Quick cooling

After the heat has been turned off, using oven gloves take the pressure cooker to the sink and place level above the tap. Slowly allow water to flow over the pressure cooker until the safety valve is in the down position.

Caution: Extreme caution is advised when quick cooling and moving the pressure cooker when hot. Avoid water flowing into the safety valve and pressure regulator. Open the lid by following instruction - point 2.

CLEANING & MAINTENANCE

Simple cleaning

To extend the life of your pressure cooker be sure to empty contents in a timely manner after each use. Wash clean and towel dry to avoid food residue from staining the unit, especially acidic or alkaline foods. The cooker body and lid should be washed with warm soapy water, use only a mild dishwashing detergent and a non-abrasive cleaning pad. Special caution must be taken to avoid damage to the rubber parts in the lid.

Complete cleaning

1. Pressure regulator cleaning

Remove the pressure regulator, by pulling knob in an upward position.

Completely detach each part of the assembly. Please use caution when removing the lid and vent pipe to avoid loosing parts.

Rinse every part carefully in water and re-assemble them back to original position.

2. Vent pipe cleaning

The upper handle will need to be removed. Please unscrew handle and avoid losing springs. Remove vent pipe by turning nut anti clockwise using a spanner, rinse the vent pipe with warm water and ensure the vent pipe is not blocked.

If blocked, clear away with a needle. Ensure all parts are in good condition and no food matter is evident. Once cleaned, place vent pipe and pressure regulator back to the original position.

3. Safety valve

Always check whether the safety valve is clean after each use. Remove safety valve by turning nut anti clockwise using a spanner and then dismantle for cleaning and ensure the vent pipe is not blocked. If blocked, clear away with a needle.

Ensure all parts are in good condition and no food matter is evident.

Once cleaned place safety valve back to the original position.

4. Sealing ring gasket and lid

Remove sealing ring gasket from lid. Clean away food matter from the ring and lid with warm water. Dry thoroughly after cleaning.

Replace sealing ring back into the lid and avoid twisting.

To ensure proper operation, insert the rubber gasket after each use and replace when it:

• Becomes hard or less flexible

• Discolours or begins to turn a yellow brown colour

• Expands or falls out of the lid

• Appears damaged in any way (eg: cut, torn or deformed)

If pressure cooker or accessories are deformed or damaged DO NOT use pressure cooker.

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TROUBLE SHOOTING

Questions and answers

Q: Cooking meals?

A: Set the heat to high, Cooking starts when the steam escapes steadily from

the pressure regulator. Lower the heat and start the timing after setting the cooking

time as indicated in Cooking Time Reference or according to your own options.

If the heat is too high it will cause excessive evaporation which can cause

food to burn.

Q: Cooker not working correctly?

A: Check if heat is too high or too low.

Check if pressure regulator valve is in correct position.

Check that cooking time is correct .

Check volume of water or stock is at the correct level.

Check that there is steam escaping from the pressure regulator valve.

Q: What is heating time?

A: Heating time should commence from the time the steam starts to release

from the pressure regulator valve.

Q: Why does rice colour change to grey?

A: Cooking under high temperature and high pressure, the amino acid

and saccharine are decomposed by the heat. Thus the food containing rich protein

and carbohydrate may change its colour to grey. It is harmless and the taste will

not change.

Q: What to do if cooker is boiled dry?

A: Turn off heat immediately, take the pressure cooker away from the heat and let

it cool naturally. Do not pour water onto the cooker.

Q: Does different food need different heating time?

A: Please refer to cooking time reference for guide. Cooking times in the cooking

guide are approximate, due to the variations in tenderness of meats

and vegetables. Adjust to suit your own tastes. If steamer basket/rack is used,

add another 1/4 cup of liquid.

Minimum: 1/4 litre (2 cups) of liquid

Maximum: 2/3 of the pressure cooker.

For foods which foam or rise (e.g. rice, legumes, broths, or dried vegetable),

do not fill the cooker more than half full.

Over filling may cause a risk of clogging the vent pipe and developing excess pressure.

Be aware that certain foods, such as apple sauce, cranberries,

pearl barley, oatmeal or other cereals, split peas, macaroni, rhubarb,

or spaghetti can foam, froth and splutter, and may also clog the pressure

release device (vent pipe).

TROUBLE SHOOTING

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TIPS FOR SUCCESSFUL PRESSURE COOKING

Pressure cookers can save you time and money, helping you prepare delicious meals that retain nutritional values often lost in other cooking methods.

Pressure cooking does require some adjustments, however.

Follow these tips for the best pressure-cooking results:

• Your pressure cooker pot acts as a traditional saucepan base and for best results

brown meat and foods like onions and spices. No point in dirtying another pan

to wash up - do it all in the pressure cooker. Add the food in small batches

and brown the food on all sides. Transfer the food to a bowl and set aside

and then combine again when completed.

• Don’t overdo the liquid. Because food cooks in a closed, sealed pot when cooking

under pressure, you have less evaporation and should therefore use less cooking

liquid than when cooking in a conventional pot. Regardless of what you’re cooking,

however, always use enough liquid. ( 2 cups ) An extra 1/4 cup if you are

using the trivet. However, check your recipe booklet to see exactly what the recipe

recommends. Never fill the pot more than halfway with liquid.

• Don’t fill a pressure cooker more than two-thirds full with food. Also, never pack

food tightly into a pressure cooker. If you don’t follow these basic rules for cooking

under pressure, the pressure cooker won’t operate efficiently, affecting how the

food comes out. You may also cause the safety valves to activate, especially if there’s

too much food in the pot.

• Remember that even cut pieces mean evenly cooked food. Food should be cut into

uniform-sized pieces so that they cook in the same amount of time.

• Use stop-and-go cooking for perfect results. When making a recipe that contains

ingredients that cook at different times, begin by partially cooking slow-to-cook

foods, such as meat, first. Then use a quick-release method to stop the pressure

cooker. Next, add the faster-cooking ingredients - such as vegetables - to the meat.

Bring the pot back up to pressure again and finish everything up

together at the same time.

• Start off on high heat and turn down to a simmer re heat source once

you hit pressure.

• Gas burners react quickly, but most electric burners don’t. If you have an electric

stove, use two burners: one on high heat to reach pressure and a second set on

a low setting to maintain pressure. Switch the pressure cooker over to the burner

with the low setting when you reach pressure.

• Set a timer. Have a kitchen timer handy so that after the pressure cooker reaches

and maintains pressure, you can set it for the cooking time specified in the recipe.

• The suggested cooking times in the following list or your recipe BEGIN when the

pressure cooker reaches high pressure. Always bring the pressure cooker up to high

pressure over high heat, then lower the heat source to stabilise the pressure

depending on the type of stove-top pressure cooker you’re using.

Always start with the shortest cooking time; you can always continue cooking

under pressure for an additional couple minutes until the desired texture is reached.

TEMPERATURE-PRESSURE SETTINGS

• If you are cooking from frozen – add approx 50% of the recommended

cooking time.

• We do not recommend cooking large pieces of meat from frozen.

The outside will become stringy and over cooked.

• Frozen items work best when items are in smaller pieces.

• Suggested Pressure-Cooker Cooking Times

The suggested cooking times in the following list BEGIN when the pressure cooker

reaches high pressure. Always bring the pressure cooker up to high pressure over

high heat, then lower the heat to stabilize the pressure depending on the type

of stove-top pressure cooker you’re using.

You can’t test foods for doneness while pressure cooking, so here’s a handy table

that shows how long to cooks foods in a pressure cooker.

The cooking times in the table begin when the pressure cooker reaches

high pressure.

Always start with the shortest cooking time; you can always continue cooking

under pressure for an additional couple minutes until the desired

texture is reached.

This list is a guide only. The cooking time will vary according to the size of the

pieces of vegetables or meat and your preference for taste and texture.

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FOOD

Poultry

Chicken, pieces

Chicken, whole

Cooking time (in minutes)

Meat

Beef, pork or lamb roast

Beef, pork, or lamb 1- inch cubes

Vegetables

Asparagus, whole

Barley, pearl

Beans, fresh green or wax, whole or pieces

Beans, lima, shelled

Beets, 1/4 - inch slices

Beets, whole, peeled

Broccoli, florets or spears

Brussels sprouts, whole

Cabbage, red or green, quartered

Carrots, 1/4 - inch slices

Cauliflower, florets

Peas, shelled

Potatoes, pieces or sliced

Potatoes, whole, medium to large

Potatoes, whole, small or new / baby

Corn on the cob

Spinach, fresh,

Squash, fall, 1 - inch chunks

Squash, summer, sliced

Sweet potatoes, 1 1/2 - inch chunks

Parsnips sliced

Fruit

Apples, quartered

Grains

Quinoa

Rice, brown

Rice, white

Stock

Beef, chicken and Vegetable

10 to 12

15 to 20

40 to 60

15 to 20

2

7

15 to 20

5 to 7

30

1 to 2

15 to 20

2 to 3

2 to 3

3 to 4

12 to 14

2 to 3

3 to 4

3 to 4

1 to 2

2 to 3

1 to 1 1/2

5 to 7

10 to 12

5 to 7

3 to 4

2 to 3

4 to 6

1 to 2

4 to 5

2 to 3

TIPS FOR PRESSURE COOKING

MEAT AND POULTRY

Because many cuts of meat especially curries and slow pulled cuts generally take so long to cook using conventional cooking methods, you’ll be delighted how quickly they cook up in the pressure cooker. Follow these tips, and your pressure-cooked meats and poultry will turn out tasty every time:

• Always pat meat and poultry dry before seasoning with salt and freshly

ground black pepper.

• Sear and brown in hot oil for the best flavour and texture, unless otherwise

indicated in the recipe.

• Poultry can be prepared with or without the skin.

• Tougher, less-expensive cuts of meat are better suited for the pressure cooker

because cooking under pressure breaks the fibers down for fork-tender results.

• Always let cooked roasts and whole poultry sit for 10 to 15 minutes before carving.

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COOKING BEANS IN YOUR PRESSURE COOKER

Your pressure cooker is an ideal place to cook dried beans and legumes.

Always start with the shortest pressure cooker cooking time in this table for a particular bean; you can always continue cooking beans under pressure for an additional couple minutes until the desired texture is reached.

The bean cooking times in this table begin when the pressure cooker reaches high pressure. With the exception of lentils and split peas, the cooking times given are for cooking presoaked beans.

Recommended cooking times for dried beans and legumes

FOOD Cooking time (in minutes)

Azuki beans 9 to 13

Black beans

Black-eyed peas

Chickpeas (garbanzos)

Cranberry beans

Gandules (pigeon peas)

Great Northern beans

Kidney beans, red or white

Lentils, green, brown or red

Navy or pea beans

Peas, split green or yellow

Pinto beans

13 to 15

9 to 11

20 to 25

15 to 20

15 to 17

12 to 15

12 to 15

8 to 10

10 to 12

8 to 10

8 to 10

MAINTAINING PRESSURE IN YOUR

PRESSURE COOKER

When the pressure-release valve starts to make a hissing noise, you’ve exceeded the pressure in your pressure cooker. Basically, the pressure cooker is telling you to lower the burner heat to maintain a high - but not too high - pressure.

If you cook on a gas stove, a simple turn of the burner knob causes the heat to drop almost instantaneously. If you have an electric range, turning the dial doesn’t elicit an instant response from the element. To overcome this problem, you can cook on two elements:

1. Set one stove element to high heat and one to a lower setting.

Set the lower-heat element to whatever setting keeps water boiling at a simmer.

2. Use the element set on high heat to bring the pressure cooker up to pressure.

You know its reached pressure when the release valve starts hissing.

3. After the pressure cooker reaches pressure, transfer it to the preheated

element that’s set on the lower setting.

Don’t forget to turn off the high heat element after the transfer!

CLEANING AND MAINTENANCE

Ensure no loose small parts are lost when cleaning and all parts are in perfect condition. Silicone ring may change colour over time which is normal.

As a guide the sealing ring should be replaced after one or two years use according to usage. Silicone ring MUST BE CHANGED immediately if there is any damage or shape change. Silicone rings are available as spare parts and can be purchased from most Baccarat stockists. Never use substitute parts.

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Pressure Cooker Recipes

All recipe were made using the 6L Pressure cooker.

If you are using the larger 10L Pressure cooker and wish for larger quantities please add additional cooking time and ingredients accordingly.

Note: follow the directions and regardless of size do not fill the cooker more than 2/3rds full.

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Once you hit pressure reduce the heat source from high to low.

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Once you hit pressure reduce the heat source from high to low.

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Once you hit pressure reduce the heat source from high to low.

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Once you hit pressure reduce the heat source from high to low.

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Once you hit pressure reduce the heat source from high to low.

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Once you hit pressure reduce the heat source from high to low.

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Once you hit pressure reduce the heat source from high to low.

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Once you hit pressure reduce the heat source from high to low.

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Once you hit pressure reduce the heat source from high to low.

40

Once you hit pressure reduce the heat source from high to low.

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Once you hit pressure reduce the heat source from high to low.

Why is an aluminium impact bonded encapsulated base superior?

1.5L

1.0L

STAINLES S STEE L BODY

18/0 INDUCTIO N

PROTECTOR

ENCAPSUL ATED

ALUMINIU M CORE

This cookware features an Impact bonded base to give the best possible attachment of the internal aluminium core and stainless steel protector to the body of the cooker. It allows the aluminium to spread to the edges of the cooker, for efficient and rapid heat transfer giving you even cooking and eliminates hot spots to prevent burning in the pans interior corners.

This make it highly durable and suitable for all cook-tops including induction.

This cookware is designed to give you a lifetime of cooking pleasure.

Suitability

Baccarat Gourmet is suitable for all cooktops, including induction.

Dishwasher safe.

For cooking tips, recipes and how to use go to baccarat.com.au