Cuisinart CPC-600 - Electric Pressure Cooker, CPC-600C Series Instruction Booklet & Recipe Book
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Cuisinart™ Electric
Pressure Cooker
CPC-600C Series
INSTRUCTION BOOKLET & RECIPE
IB-7077-CAN
2
3
IMPORTANT
SAFEGUARDS
When using electrical appliances, basic safety
precautions should always be followed to
reduce the risk of fire, electric shock and/or
injury to persons, including the following:
1. Read all instructions.
2. Do not touch hot surfaces of pressure
cooker. Use handles only.
3. Close supervision is necessary when the
pressure cooker is used near children. It
is not intended for use by children.
4. NEVER ATTEMPT TO OPEN LID WHILE
THE UNIT IS OPERATING.
Do
not open the pressure cooker until
the unit has cooled and all internal
pressure has been released. If lid is
difficult to rotate, this indicates that the
cooker is still pressurized. Do not force it
to open. Any pressure in the cooker can
be hazardous. See Operating
Instructions, page 5.
5. Do not place the pressure cooker in a
heated oven or on any stovetop.
6. Extreme caution must be used when
moving a pressure cooker containing hot
liquids or foods.
7. Do not use the pressure cooker for other
than intended use.
8. This appliance cooks under pressure.
Improper use may result in scalding
injury. Make certain unit is properly
closed before operating (see Operating
Instructions, page 5).
9. Do not fill unit over
3
⁄5 full. When cooking
foods that expand during cooking, such
as dried vegetables, legumes, beans, and
grains, do not fill the unit over ½ full.
Overfilling may cause a risk of clogging
the pressure limit valve and developing
excess pressure.
10. To protect against electrical shock, do
not immerse cord, plugs, or outer vessel
in water or other liquids.
11. Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on or removing parts.
12. Do not operate any appliance with a
damaged cord or plug or after the
appliance malfunctions or has been
damaged in any manner.
13. Do not let cord hang over edge of table
or counter, or touch hot surfaces.
14. Use of accessories not specifically
recommended by Cuisinart may cause
damage to unit.
15. Do not use outdoors.
16. Do not use under hanging cabinets;
steam from pressure release may cause
damage.
17. Always attach plug to appliance first,
before plugging into wall outlet. To
disconnect, turn control to “off”, then
remove plug from outlet.
18. Be aware that certain foods, such as
applesauce, cranberries, pearl barley,
oatmeal and other cereals, split peas,
noodles, macaroni, rhubarb, or
spaghetti
can foam, froth and sputter, and clog the
pressure release devices.
These foods
should not be cooked in a pressure
cooker unless following a Cuisinart
™
Pressure Cooker recipe.
19. Always check the pressure release
devices for clogging before use.
20. Do not use this pressure cooker for
pressure frying oil.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
SPECIAL CORD SET
INSTRUCTIONS
A short power-supply cord is provided to
reduce the risks resulting from becoming
entangled in or tripping over a longer cord.
Longer extension cords are available
a
nd may be used if care is exercised
i
n their use.
If a long extension cord is used, the marked
electrical rating of the extension cord must
be at least as great as the electrical rating
of the appliance, and the longer 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.
CONTENTS
Important Safeguards .......................... 2
Special Cord Set Instructions .............. 2
Intr
oduction ..........................................3
Parts
and Features ............................... 3
Pr
essure Cooker Settings .................... 4
Instructions
for Use .............................. 4
Operating
Instructions ..........................5
Safety
Valves ........................................ 6
Cleaning ............................................... 6
T
roubleshooting .................................... 7
W
arranty ............................................... 8
INTRODUCTION
You’re about to experience a better, faster,
and healthier way of cooking. Your
Cuisinart
™
Pressure Cooker seals in steam
to cook hotter and faster, and it seals in
nutrients, as well. Cook in less water and
experience textures and tastes that are
simply sensational. Features easy touchbutton settings, a countdown timer, and a
cooking pot big enough for a pot roast with
all the fixings. Enjoy!
PARTS AND FEATURES
1. Pressure Limit Valve
2. Float Valve
3. Push Rod
4. Sealing Ring
5. Cooking Pot
6. Condensation Collector
7. Handle
8. Outer Body
9. Heating Plate
10. Base
11. Power Cord
12. Lid handle
13. Lid
14. Sealing Ring Supporting Cover
15. Upper Ring
16. Control Panel
17. Float
18. Trivet
1
2
3
4
5
6
7
8
9
11
10
12
13
14
15
16
17
18
4
5
PRESSURE COOKER
SETTINGS
1. Low Pressure
2. High
Pressure
3. Br
owning –
This preset
temperature, done
prior to pressure
cooking with lid
removed, allows quick
cooking over high heat
a small amount of fat
to seal the outer
surfaces of meats and
vegetables. This
produces a visually
appealing, flavourful
exterior with a moist,
tender flavourful interior.
4. Sauté – This preset temperature, done
prior to pressure cooking with lid
removed, allows you to quickly soften
vegetables in a small amount of fat or
liquid without browning, and to cook
items such as rice (Arborio, brown,
Carnaroli, white, etc.) for pilafs and
risottos.
5. Simmer –
This preset temperature allows
you to cook liquids at a lower temperature. It is primarily used to finish cooking
some items, i.e. to add ingredients to a
risotto, sauce, or stew or to continue
cooking process to achieve preferred
texture.
6. Keep Warm – Holds and keeps cooked
food warm for up to 12 hours (see next
page).
INSTRUCTIONS
FOR USE
1. To remove lid, turn clockwise and lift.
2. Remove cooking pot from pressure
cooker and add food and liquids as the
recipe directs. NOTE: The total volume of
food and liquid must not exceed 60% of
the capacity of the cooking pot (figure 1).
For foods such as dried vegetables and
beans, or rice and grains, the total
volume must not exceed 50% capacity
(figure 2). Always use at least ½ cup
(125
ml) liquid when pressure cooking.
3. Wash the cooking pot in the dishwasher
or with warm soapy water. Rinse with
clean water, towel or air dry, and place
into the pressure cooker.
4. To lock the lid in place: Remove any food
residue from upper rim of cooking pot to
ensure a proper seal. Make sure sealing
ring is securely in place on sealing ring
supporting cover (figure 3). Hold knob on
supporting cover and press firmly over
the centre post of inner lid to secure.
Place lid on pressure cooker and turn it
into position (figure 4).
5. Position the pressure limit valve as
directed in figure 5 and 5a, ensuring it is
set to the
position. The float in handle
must be fully down to properly seal the
pot before cooking.
6. Plug the power cord into the pressure
cooker
and into the wall outlet. The LED
display will show
.
OPERATING
INSTRUCTIONS
With the unit ON and the LED displayed,
press the MENU button to select the
desired cooking function. The function light
will flash.
Select Low or High Pressure setting.
Press TIME to select number of minutes
needed for pressure cooking. Time
increases in 1-minute increments up to
4
0 minutes. Time increases in 5-minute
increments from 40 to 99 minutes.
Press START/CANCEL to start cooking. The
pressure cooker will begin to heat. The float
valve will rise as pressure builds. When the
selected pressure level is reached, the light
in lower right-hand corner of LED will stop
flashing and remain lit. At this point
pressure cooking begins and the timer will
start to count down. The timer will not
begin to count down until full pressure is
reached, which may be several minutes
after the float valve has fully risen.
Note: When cooking under pressure, the
float will rise. The lid is double locked and
cannot be opened. NEVER ATTEMPT TO
OPEN THE LID WHILE PRESSURE
COOKING.
Automatic Keep Warm Feature
When LED display reaches
, the
pressure cooker automatically shifts to
Keep Warm temperature. The Keep Warm
light will turn on and unit will beep to
indicate cooking is complete.
NOTE: The Keep Warm setting should not
be used for more than 12 hours. The quality
or texture of the food will begin to change
after 1 hour on Keep Warm. In the Keep
Warm setting, a little condensation in the
upper ring is normal.
To Reset or Cancel
Users can reset the function or cancel the
timing setup anytime by pressing the
START/CANCEL button.
To Remove Lid
When pressure cooking cycle is finished,
the unit will automatically switch to the
Keep Warm position. At this point you may
choose to release pressure in 1 of 3 ways –
Natural Pressure Release, Quick Pressure
Release, or a combination of both. The
choice will be dictated by the particular
food being cooked and indications in the
recipe. If adapting your own recipe for
pressure cooking, find a similar recipe in
our recipe booklet and use that as a guide.
1. Natural Pressure Release – Following
pressure cooking, allow the unit to
remain on Keep Warm. The pressure
will begin to drop – time for pressure to
drop will depend on the amount of
liquid in the pressure cooker and the
length of time that pressure was
maintained. Natural Pressure Release
will take from 12 to 30 minutes. During
this time cooking continues, so it is
recommended for certain cuts of
meats, and some desserts. When
pressure is fully released, the pressure
indicator will drop and the lid will
unlock to open.
2. Quick Pressure Release – Following
pressure cooking you will hear a series
of beeps indicating the process is
finished. Turn off and pull the handle of
the pressure limit valve forward (see
figures 6 and 6a). Do not touch with
your hand. Use tongs or another tool.
Steam
will immediately begin to release
through the valve. Keep face and
hands away from steam as it is
released, and do not release pressure
under hanging cabinets, which can be
damaged by steam. When pressure is
fully released, the pressure indicator
will drop and the lid will unlock to open.
Using Quick Pressure Release stops
the pressure cooking immediately. If
further cooking is necessary, the unit
may be returned to Pressure, or the
food may be further cooked on the
Simmer Setting.
(6a)
(6)
(5)
(5a)
(3)
(4)
(2)
(1)
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3. Combination Natural Pressure Release
and Quick Pressure Release – For some
recipes, we have chosen to use a
combination of Natural Pressure Release
and Quick Pressure Release. Allow
Natural Pressure Release for the time
indicated in the recipe (food will continue
to cook slightly) followed by Quick
Pressure Release.
WARNING: USE EXTREME CAUTION
WHEN RELEASING PRESSURE. USE
TONGS OR SIMILAR UTENSIL TO PULL
HANDLE OF PRESSURE LIMIT VALVE
FORWARD.
When float in handle is completely down, turn
the lid clockwise and lift to remove.
SAFETY VALVES
There are seven safety devices installed in
the pressure cooker to assure its reliability.
1. Open-and-Close Lid Safety Device The
appliance will not start pressurizing until
the lid is closed and locked properly.
The lid cannot be opened if the appliance
is filled with pressure.
2. Pressure Control Device
The
correct pressure level is
automatically maintained during the
cooking cycle.
3. Pressure Limit Valve
The
pressure limit valve will release air
automatically when the pressure inside
exceeds the preset temperature.
4. Anti-Block Cover
Pr
events any food material from blocking
the pressure limit valve.
5. Pressure Relief Device
When
the pressure cooker reaches the
maximum allowable pressure and
temperature, the cooking pot will move
down until lid separates from the sealing
ring, releasing air pressure.
6. Thermostat
The
power will automatically shut off
when the cooking pot temperature
reaches the preset value, or the pressure
cooker is heating without any food
inside.
7. Thermal Fuse
The
circuit will be opened when the
pressure cooker reaches the maximum
temperature.
CLEANING
1. Unplug the power cord before cleaning.
2. Clean the outer body with a soft cloth
such as a paper towel or microfiber
cloth. Do not immerse the outer body in
water or pour water into it.
3. Rinse the underside of the lid including
the sealing ring, pressure limit valve, antiblock cover, air escape and float valve.
Dry completely.
4. Clean area under upper ring with
dampened cloth or micro fiber cloth. Do
not use chemical cleaners.
5. Cooking pot is dishwasher-safe. To handclean the cooking pot, use a soft cloth or
sponge and wipe. Be careful not to
damage the inside coating. Never use
harsh chemicals or scouring pads.
6. To clean sealing ring, hold the handle on
the sealing ring supporting cover and pull
the sealing ring up. After cleaning, put
the sealing ring supporting cover back.
Note the side with the handle should face
outward. Do not put it upside down
(figures 7 and 8).
7. To clean anti-block cover, carefully
remove and clean, then replace (figures 9
and 10).
8. To clean the float valve,
move the float gently,
and rinse the food off the
float valve and the
sealing ring of the float
valve (figure 11).
9. To clean the pressure limit valve,
remove and rinse it with water, then
replace it
(figur
e 12).
10. Remove the condensation collector
and clean it with water, then reinstall it.
Clean the upper ring with a damp
cloth.
TROUBLESHOOTING
No. Symptom Possible Reasons Solutions
1 L
id does not lock
The ring is not properly
installed
The float is seized by the
push rod
Reinstall the ring
Push the push rod with hands
2
C
annot open the lid
after air exhaust
The float is still up Press the float down
3
A
ir escapes from the
rim of the lid
No sealing ring was installed
Food residue on sealing ring
Sealing ring worn out
Lid not locked properly
Install the sealing ring
Clean sealing ring
Replace the sealing ring
Rotate lid fully
4
Air escapes from the
float valve
Food stuck on the sealing
ring of the float valve
The sealing ring on the float
wore out
Clean the sealing ring
Replace the sealing ring
5
The float will not
lift up
The pressure limit valve is
not placed properly
Not enough food and water
Air escaping from the rim
of the lid and the pressure
limit valve
Place the device to pressure
Check recipe for proper quantity
Call our Consumer Service Centre
toll free at
1-800-472-7606
(11)
(9) (10)
(7)
(8)
(12)
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WARRANTY
LIMITED THREE-YEAR
WARRANTY
This warranty supersedes all previous warranties on
the CuisinartTM Pressure Cooker. This warranty is
available to consumers only. You are a consumer
if you own a CuisinartTM Pressure Cooker that was
purchased at retail for personal, family or household
use. This warranty is not available to retailers or other
commercial purchasers or owners.
We warrant that your CuisinartTM Pressure Cooker will
be free of defects in material or workmanship under
normal home use for three years from the date of
original purchase.
For warranty purposes, we would like to suggest that
you register your product on-line at www.cuisinart.
ca to facilitate verification of the date of original
purchase. However, should you not wish to register
on-line we recommend the consumer to maintain
original receipt indicating proof of purchase. In the
event that you do not have proof of purchase date,
the purchase date for purposes of this warranty will
be the date of manufacture.
When calling our Authorized Service Centre for in
warranty service please make reference to your
model number and the manufacturing date code.
This information can be found in the rating area on
the body or underneath the base of your unit. The
model number will follow the word Model: CPC600C.
The manufacturing date code is a 4 or 5 digit number
sometimes followed by a letter. Example, 70630K
would designate year, month & day
(2007, June 30th).
If your Pressure Cooker should prove to be defective within the warranty period, we will repair it or, if
we think it necessary, replace it. To obtain warranty
service, please call our Consumer Service Centre
toll-free at 1-800-472-7606 or write to:
Cuisinart Canada
100 Conair Parkway
Woodbridge, ON L4H 0L2
To facilitate the speed and accuracy of your return,
please also enclose $10.00 for shipping and handling of the product. Please also be sure to include
a return address, description of the product defect,
product serial number, and any other information pertinent to the product’s return. Please pay by cheque
or money order.
NOTE: For added protection and secure handling
of any Cuisinart® product that is being returned, we
recommend you use a traceable, insured delivery
service.
Your Cuisinart
TM
Pressure Cooker has been manufactured to strict specifications and has been designed
for use with the CuisinartTM Pressure Cooker authorized accessories and replacement parts for your
model.
These warranties expressly exclude any defects or
damages caused by accessories, replacement parts
or repair service other than those that have been
authorized by Cuisinart. These warranties exclude all
incidental or consequential damages.
BEFORE RETURNING YOUR CUISINART
PRODUCT
Important: If the nonconforming product is to
be serviced by someone other than Cuisinart’s
Authorized Service Centre, please remind the servicer to call our Consumer Service Centre to ensure
that the problem is properly diagnosed, the product
serviced with the correct parts, and to ensure that
the product is still under warranty.
©2007 Cuisinart
Cuisinart
®
is a registered
trademark of Cuisinart
100 Conair Parkway
W
oodbridge, Ont.
L4H
0L2
Consumer Call Centre E-mail:
Consumer_Canada@Conair
.com
1-800-472-7606
Printed
in China
06CC25115
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TIPS AND HINTS
• Many family favourites can be easily
adapted for preparation in your
Cuisinart
™
Pressure Cooker – soups,
stews, side dishes and more.
• The amount of liquid needed is much
less than for traditional cooking
methods.
•
Never exceed the Maximum Fill Amount
of the pressure cooker.
• Make sure the lid is on firmly and tightly,
and moved as far counterclockwise as
it will go to allow pr
oper locking.
• Hot foods/liquids will come to pressure
more quickly than cold foods/liquids.
• When pressure cooking is completed,
follow recipe instructions for releasing
pressure. For Quick Pressure Release it
is important to begin immediately upon
completion of pr
essure cooking;
otherwise foods will continue to cook,
and may over
cook.
• Do not store pressure cooker with
lid on tightly
. This saves on gasket wear
and tear.
• More nutrients are preserved during
pressure cooking than with traditional
cooking methods, as less liquid is used
and thus fewer nutrients ar
e lost to
evaporation.
•
To adapt your own recipes, find a similar
one in our cookbook and use it as a
guide. In general, cooking time will be
at least
1
⁄
3
to ½ of the traditional cooking
time. Reduce your cooking liquid by at
least half – you may need to “play” with
your r
ecipe to get it right. You may wish
to add vegetables at the end of cooking
to avoid over
cooking. You can also use
the cooking charts provided as a guide.
• If something is almost cooked, use
Simmer to complete cooking.
COOKING TIMES
Suggested Cooking Times for Poultry
and Meats
Be sur
e to add at least 1 cup (250 ml) of
liquid when pressure cooking meats for
45 minutes or less, and 1½ cups (375 ml)
if cooking for longer amounts of time. Be
sur
e to add vegetables such as chopped
onions, carrots, and celery and aromatic
herbs such as garlic, parsley, thyme, etc.
for added flavour. Most items are cooked
on High Pressure unless otherwise
indicated. For best results and flavour,
most poultry and meats benefit from
browning first. Cooking times will vary
slightly due to individual size of pieces
and starting temperatur
es.
Food Cooking Time Pressure Release Method
Chicken
Whole – up to 4 pounds
(1.8 kg)
24 to 28 minutes
Quick Pressure Release
Chicken Breast,
bone in, 3 pounds (1.5 kg)
9 to 10 minutes
Quick Pressure Release
Boneless Chicken Breast,
2 pounds (1 kg)
5 to 6 minutes
Quick Pressure Release
Thighs/Legs, bone in 9 to 12 minutes
Quick Pressure Release
Thighs/Legs, boneless 8 to 10 minutes
Quick Pressure Release
Beef
Pot Roast, Bottom
Round, 3-3½ pounds
(1.5-1.6 kg)
99 minutes
Natural Pressure Release
Brisket, 2½-2 pounds
(1.1-1 kg)
55 minutes
Natural Pressure Release
Corned Beef Brisket
24 minutes per pound
Natural Pressure Release
Short Ribs, 2-3 inches (56 cm) thick
50 minutes
Natural Pressure Release
Stew – 1½ to 2-inch
(4-5
cm) cubes
10 minutes
Natural Pressure Release (see recipe for
Beef Stew for times with vegetables)
Lamb
Shanks, four, 12 ounces
(340 g) each
24 minutes
Natural Pressure Release
Shoulder cubes for stew,
about 1½ inches
(2-2.5 cm)
22 to 25 minutes
Natural Pressure Release
Pork
Chops, Loin, bone in,
¾-1 inch thick
9-11 minutes, brown
first
Quick Pressure Release
Boneless Shoulder Roast,
about 3 pounds (1.5 kg)
50 to 55 minutes
Natural Pressure Release
Spareribs, cut into 2 to 3
rib pieces
22 to 28 minutes
Quick Pressure Release
Veal
Boneless Shoulder Roast
10 minutes per
pound (weight is
important to avoid
overcooking)
Natural Pressure Release
Cubes for stew,
1½-2 inches (4-5 cm)
9 to 10 minutes
Natural Pressure Release
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