SaltonメーカーRHNPC800Pの使用説明書/サービス説明書
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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.
When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions before using appliance.
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.
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.
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.
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.
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.
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.
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 .
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.
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.
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.
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 .
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.
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.
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.
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.
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 Car.
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.
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.
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.
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.
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 .
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 .
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 .
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.
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.
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.
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.
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.
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.
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 .
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 cumi.
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.
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.
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%.
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 cu.
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.
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.
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).
NOTES NOTES RHNPC800PIB_10-5-02 10/5/02 12:13 Page 81.
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NOTES NOTES RHNPC800PIB_10-5-02 10/5/02 12:13 Page 85.
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.
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