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Salton RHNPC800P manuel d'utilisation

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Table des matières du manuel d’utilisation

  • Page 1

    Programmable Pressure Cooker OWNER’S MANUAL RHNPC800P ¤ N utritionist Autocuiseur Programmable MANUEL D’UTILISA TION RHNPC800P N utritionist ¤ ® ® RHNPC800PIB_10-5-02 10/5/02 12:13 Page 1[...]

  • Page 2

    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. T o protect against fir e, electrical shock, and injury to persons, do not immerse Cord, Plug or Pr essure Cooker Housing in water or ot[...]

  • Page 3

    3 ADDITIONAL IMPOR T ANT SAFEGUARDS W ARNING: This appliance generates heat and escaping steam during use. Use proper precautions to prevent risk of burns, fires, or other injury to persons or damage property . 1. Keep hands and face away from Steam Release V alve when releasing pressur e. 2. Use extreme caution when r emoving the Lid after cooking[...]

  • Page 4

    3-PRONG GROUNDED TYPE PLUG This appliance is equipped with a grounded type 3-wir e cord (3-pr ong 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 re place the obsolete outlet. Do not attempt to defeat the safety purpose o[...]

  • Page 5

    5 Intr oduction Congratulations! Y ou are about to learn how to cook and prepare deli- cious, home made meals in a fraction of the time it normally takes, without sacrificing flavor or nutrition. Y our Nutritionist ® Programmable Pressur e Cooker is quick, safe and easy to use. And best of all, it can shorten the traditional cooking time of most f[...]

  • Page 6

    6 1. Power Cord and Plug 2. Housing 3. Lower Handles 4. Centering Guides 5. Removable Cooking Pot (P/N 21413) 6. Rubber Gasket (P/N 21321) 7. QUICK STEAM RELEASE Button 8. Lid Handles 9. Pressur e Regulator Knob 10. Steam Release V alve 11. Safety Lock Button 12. Pressur e Indicator Rod 13. Pressur e Safety V alves (2) 14. Self Locking Lid (P/N 213[...]

  • Page 7

    7 Contr ol Panel Options 1. WARM: The W arm Mode holds and keeps cooked food warm for a long period of time. When you press the WARM Button the Red Indicator Light illuminates. Press START/STOP to activate. The Red Wa rm Indicator Light will flash, indicating WARM is working. T o cancel or stop, press and hold START/STOP Button until the Red Stop L[...]

  • Page 8

    8 Contr ol Panel Options (Cont.) Once pressur e is reached, the unit will begin to count down in minutes and will beep 3 times when the cooking time has elapsed. The Pressur e Cooker will beep periodically as a reminder that your cooking is completed. T o cancel this, press and hold the START/STOP Button until it beeps. Let the pressur e dr op on i[...]

  • Page 9

    9 Instructions for Use BEFORE USING FOR THE FIRST TIME 1. Before using the Pr ogrammable Pressur e Cooker for the first time, wash the Removable Cooking pot, the Self-Locking Lid and the Rubber Gasket with warm soapy water . Rinse with clear water and dry thoroughly . 2. Make sure the Rubber gasket is seated pr operly around the Lid. T o ensure cor[...]

  • Page 10

    10 Operating Instructions (Cont.) 4. If using COOK MODE: (STEAM), or PRESSURE MODE: (HIGH or LOW), press COOK TIME until the desired time is set. 5. THE SELF-LOCKING LID MUST BE POSITIONED ON THE APPLI- ANCE WHEN COOKING UNDER PRESSURE OR WHEN STEAMING FOOD. 6. Place the Lid on the Pressur e Cooker . T o position and lock the Lid in place, pull the[...]

  • Page 11

    11 Cooking with Y our Nutritionist ® Pr ogrammable Electric Pr essur e Cooker WARMING This Mode reheats or keeps cooked food warm for an indefinite period of time. This program can either be used on its own or in conjunction with COOK MODE: STEAM or PRESSURE MODE: HIGH or LOW to keep food warm after cooking. 1. Place cooked food in the Removable C[...]

  • Page 12

    12 STEAMING This Mode quickly brings cooking liquid to a boil for steaming food. 1. Place the Removable Cooking Pot into the Housing. 2. T o Steam food, pour 1-cup of water into the Removable Cooking Pot. Arrange food in a heat resistant steaming basket and use basket han- dles to lower basket into the Removable Cooking Pot. Fold handles down. (Y o[...]

  • Page 13

    13 3. Place the Self-Locking Lid on the Pressur e Cooker . Slide the Safety Lock to LOCK position. 4. T ur n the Pressur e Regulator to PRESSURE. 5. Press the PRESSURE MODE Button for HIGH or LOW , as called for in the recipe. T ypically , most foods are cooked under HIGH pr essure . 6. Press COOK TIME for the cooking time called for in the recipe [...]

  • Page 14

    14 PRESSURE COOKING (Continued) 12. Once pressur e is released, r egar dless of method, slide the Safety Lock to UNLOCK. Remove the Lid, tilting it away from you to avoid steam. Check the food to see if it has been cooked sufficiently . If not, replace the Lid and slide the Safety Lock to LOCK. Repeat PRESSURE COOKING Steps 4-8, cooking under press[...]

  • Page 15

    15 PRESSURE COOKING (Continued) 17. Never try to force open the Self-Locking Lid. Built-in Safety V alves pre- vent opening the Lid while there is still pr essure in the Removable Cooking Pot. All pressur e and steam must first be released as explained in PRESSURE COOKING Steps 10 and 11. 18. W ARNING: Never deep-fry or pressure-fry in the Nutritio[...]

  • Page 16

    16 Cooking Times and Basic Instructions In the following pages you'll find all the information you need for preparing a wide vari- ety of ingredients in your Nutritionist ® Pr ogrammable Electric Pressur e Cooker . NOTE: Unlike the microwave, pressure-cooking time does not increase when quantity increases. In other words, whether you cook 1 p[...]

  • Page 17

    17 BASIC RECIPE FOR MEAT AND POULTRY 1. Brown meat, if desir ed. 2. Pour 1 cup water or broth into Pr essure Cooker for meats that cook for less than 45 minutes. Increase to 1-1/2 cups liquid for meats that cook more than 45 minutes. 3. Add meat and remaining ingr edients. 4. Set Pressur e Mode to HIGH and set COOK TIME as suggested below . Press S[...]

  • Page 18

    18 VEGETABLES MINUTES UNDER HIGH PRESSURE Artichokes large, 6 to 9 ounces each 6 to 9 baby , 1 ounce each 3 to 4 Beets large whole, 5 ounces each 22 small whole, 3 ounces each 13 1/4-inch slices 4 Carrots large, 2-inch chunks 5 1/4-inch slices 1 Collards coarsely chopped 5 Onions small, white (2 ounces each), whole 4 Parsnips 1-inch chunks 3 1/4-in[...]

  • Page 19

    19 Cooking Times and Basic Instructions (Cont.) BEANS Pressur e-cooked beans are tender in r ecord time. But since they can't be counted on to hold their shape, plan to use pressur e-cooked beans for soups or stews rather than for bean salads. GENERAL TIPS FOR COOKING BEANS • Set dried beans in a strainer or colander and rinse well. Discard [...]

  • Page 20

    20 Cooking Times and Basic Instructions (Cont.) BASIC RECIPE FOR BEANS (Continued) 1. Place beans, water , oil, and any optional ingredients in the Removable Cooking Pot. 2. Pull Lid Handles apart and set Lid on Cooker . Slide Safety Lock to LOCK position. Point Pressur e Regulator Knob to PRESSURE. 3. Set Pr essure Mode for HIGH and COOK TIME acco[...]

  • Page 21

    21 Cooking Times and Basic Instructions (Cont.) GRAINS Whole grains cook so quickly in the Pressur e Cooker that they can become a regular part of your diet. Here ar e a few things to keep in mind: •T iming varies from one batch of grains to the next, depending upon age and storage conditions. So it is wise to do the majority of cooking under pre[...]

  • Page 22

    22 Cooking Times and Basic Instructions (Cont.) BASIC RECIPE FOR GRAINS This recipe calls for cooking grains in a fair amount of water , then draining off the excess. This approach accommodates the fact that no two batches of grains absorb the same amount of liquid. This recipe calls for 2 cups of dry grain which yields about 4 1/2 cups cooked. Y o[...]

  • Page 23

    23 DRIED FRUIT MINUTES UNDER HIGH PRESSURE Apple rings or slices 0* Apricots 1 Figs 3 to 4 Peaches 3 to 4 Pears 4 to 5 Prunes 1 to 2 Raisins 1 *Set COOK TIME for 1 minute, but as soon as Pressur e Indicator Rod comes up, press STOP Button and allow pressur e to come down naturally . BASIC RECIPE FOR DRIED FRUIT 4 cups dried fruit 3 cups water A few[...]

  • Page 24

    24 Cooking Times and Basic Instructions (Cont.) FRESH FRUIT • For best flavor and texture, use ripe fruit that is still firm. •Y ou can cook fruit in a steaming basket or directly in the liquid. • When cooking fruit directly in liquid, you may use wine instead of water . • When cooking stuffed apples and Anjou pears, wrap them in aluminum f[...]

  • Page 25

    Car e & Cleaning Instructions 1. Unplug and let the Nutritionist ® Programmable Pr essur e Cooker cool to r oom temperatur e befor e cleaning. 2. W ash the Removable Cooking Pot with warm soapy water and a clean, soft cloth or sponge. Rinse off with clean water and dry thor- oughly . 3. Remove the Rubber Gasket from the underside of the Self-L[...]

  • Page 26

    26 Recipe Guide These recipes have been cr eated for your 8-quart oval Programmable Pressur e Cooker by Lorna Sass, the country's leading authority on pressur e cooking. Lorna is author of the best-selling COOKING UNDER PRESSURE as well as GREA T VEGET ARIAN COOKING UNDER PRESSURE and THE PRES- SURED COOK: OVER 75 ONE-POT MEALS IN MINUTES. All[...]

  • Page 27

    27 VEGETABLE BROTH (15 minutes, high pressur e) There's no need to peel any of the vegetables, even the onions and garlic. Just trim and scrub or rinse as needed. 3 quarts water 1 pound carrots 7 ribs celery , halved 3 large onions, quartered 10 cloves garlic 1/2 ounce (1/2 cup loosely packed) dried mushrooms Small bunch parsley 3 large bay le[...]

  • Page 28

    28 SMOKEY BLACK BEAN SOUP (22 minutes, high pressure) Use either homemade unsalted chicken broth or low-sodium canned as the smoked ham hock and chorizo sausage usually provide suf ficient salt for the entire soup. 1 tablespoon olive oil 3 cups coarsely chopped onions 1 tablespoon minced garlic 2 teaspoons whole cumin seeds 1 tablespoon dried orega[...]

  • Page 29

    29 MINESTRONE (4 minutes, high pressur e) 2 tablespoons olive oil 1/2 pound cremini or button mushr ooms, sliced or quartered 1/2 teaspoon salt 1 1/2 cups chopped leeks or onions 2 large cloves garlic, sliced 4 cups chicken or vegetable broth 2 cups water One 28-ounce can plum tomatoes (with liquid) 1 tablespoon dried Italian herb blend (available [...]

  • Page 30

    30 MEDITERRANEAN FISH STEW (4 minutes, high pressur e) The vegetables for this stew are quickly cooked under pr essur e, then chunks of fish are added in the final moments and cooked on the BROWN mode. For optimum taste and visual appeal, use a variety of fish. 2 tablespoons olive oil 1 1/2 cups chopped leeks or onions 1 teaspoon whole fennel seeds[...]

  • Page 31

    31 FRUIT-STUFFED LEMON CHICKEN (22 minutes, high pressur e) The large size and oval shape of your Pressur e Cooker makes it possible to cook a whole, stuffed chicken. Have toothpicks or small skewers on hand for securing the stuffing inside the chicken. 10 dried apricots, halved 8 pitted prunes, halved 3/4 cup seasoned croutons 1 large lemon, cut i[...]

  • Page 32

    32 CHICKEN BREAST CACCIATORE (6 minutes, high pressur e) This rustic stew could be a meal on its own, but it's also delicious over spiral pasta. 2 tablespoons olive oil 1 pound cremini or button mushr ooms, quartered 1/2 teaspoon salt 2 cups chopped leeks or onions 1/2 cup dry red or white wine 4 1/2 pounds boneless chicken breast cutlets, ski[...]

  • Page 33

    33 TURKEY CHILI (3 minutes, high pressure) 1 tablespoon olive oil 1/2 pound smoked turkey sausage, cut into 1/4-inch slices 2 pounds ground turkey 2 cups coarsely chopped onions 2 teaspoons whole cumin seeds 1 cup chicken broth 1 1/2 tablespoons mild chili powder , plus mor e if needed 1/2 teaspoon salt, or to taste 1/4 teaspoon ground cinnamon 2 l[...]

  • Page 34

    34 POT ROAST WITH GARLIC SMASHED POTATOES (80 minutes, high pressur e) Cook potatoes and whole garlic cloves along with your roast. Smash the potatoes with garlic and serve alongside the roast for a hearty one-pot meal. Y ou'll need a few metal or bamboo skewers for thr eading the garlic cloves - or you can wrap them loosely in a cheesecloth b[...]

  • Page 35

    35 BUSY COOK'S BEEF STEW (20 minutes, high pressur e) 3 1/2-pounds beef chuck roast, trimmed and cut into 1-inch chunks (or use 3 1/2 pounds pre-cut stew meat) Salt and freshly gr ound pepper 1/4 cup flour 1 to 2 tablespoons vegetable oil 1 cup dry red wine 1/2 cup beef or chicken broth or water 1/2 packet (about 2 tablespoons) onion soup mix [...]

  • Page 36

    36 BRISKET IN BARBECUE SAUCE (70 minutes, high pressur e) Here's a r ecipe for fork-tender brisket in r ecord time. Y our favorite barbecue sauce will provide so much flavor that it's not necessary to br own the meat. Be forewarned: the brisket will shrink about 25%. For best results, cook the brisket a day in advance and r efrigerate the[...]

  • Page 37

    37 SWEET-AND-SOUR PORK CHOPS WITH PINEAPPLE (10 minutes, high pressur e) Serve this colorful Hawaiian-inspired medley over rice. One 28-ounce can pineapple chunks in unsweetened pineapple juice 1/4 cup apple cider vinegar 1 1/2 tablespoons soy sauce, plus more if needed 1 tablespoon toasted (Asian) sesame oil 1 tablespoon brown sugar 1 teaspoon gro[...]

  • Page 38

    38 CURRIED CHICKPEAS WITH SPINACH (18 minutes, high pressur e) Serve this flavor -packed vegetarian curry over rice, with a dollop of mango chutney on the side. 1 pound (2 1/2 cups) dried chickpeas, soaked overnight in ample water to cover 2 cups vegetable broth or water One 13.5-ounce can coconut milk 2 tablespoons Madras-style mild curry powder ([...]

  • Page 39

    39 RISOTTO WITH SMOKED MOZZARELLA AND SUN- DRIED TOMATOES (4 minutes, high pressur e) Risotto normally takes about a half hour of constant stirring to prepar e in the conventional way , but in the Pr essure Cooker it's done in just a few minutes. This sophisticated Italian rice dish makes a fine substitute for pasta. 1 tablespoon olive oil (or[...]

  • Page 40

    40 LEMON CHEESECAKE (35 minutes, high pressur e) To make this dense and delicious cheesecake, you'll need a 7-inch springform pan and aluminum foil (preferably extra-wide, heavy duty). Butter for greasing springform pan 1/2 cup chocolate cookie or graham cracker crumbs T wo 8-ounce packages Philadelphia cream cheese (see Cook's Notes belo[...]

  • Page 41

    NOTES NOTES RHNPC800PIB_10-5-02 10/5/02 12:13 Page 81[...]

  • Page 42

    NOTES NOTES RHNPC800PIB_10-5-02 10/5/02 12:13 Page 83[...]

  • Page 43

    NOTES NOTES RHNPC800PIB_10-5-02 10/5/02 12:13 Page 85[...]

  • Page 44

    nly - nly ve m- ow ri- m- de ed ny y er es, XXX /02 LIMITED ONE YEAR WARRANTY Wa rranty: 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. Wa rranty [...]