2.7 LITRE
10
STAINLESS STEEL
PRESSURE COOKER
46640
GUARANTEE
10 ansdegarantie10 añosdegarantia
Upto10 yearsuponregistrationwith
MorphyRichards(UK&ROIonly)
YEAR
USER MANUAL
Please read carefully before using
Important Safety Notes
For your safety, please read and understand
all the instructions before using your pressure
cooker. Keep these instructions for your
future reference.
1. The pressure cooker must be used by a
responsible adult. Use and store it out of
reach of children.
2. Do not leave the pressure cooker unattended
while it’s under pressure. You don’t have
to stand over it, but keep an eye on it.
3. Do not let children near the pressure cooker
when in use. Close supervision is needed
when the pressure cooker is used where there
are children or pets around. Do not allow
children to use the pressure cooker.
4. Do not place the pressure cooker in
a heated oven.
5. Extreme caution must be used when moving
the pressure cooker containing hot liquids
or when it is at pressure. Do not touch hot
surfaces. Use the handles or oven gloves
when handling the pressure cooker.
6. Do not use the pressure cooker for a purpose
other than its intended use. This pressure
cooker is intended for domestic use only
and is not designed for commercial use.
The manufacturer accepts no liability if the
appliance is used for commercial purposes
or in a manner which does not comply with
the instructions in this manual.
7. The pressure cooker heats and cooks food
under pressure. Inappropriate use of the
pressure cooker may result in a scalding
injury. To avoid injury, ensure that the cooker
is closed correctly and securely before
applying heat. See details in the instructions.
8. When the food is at boiling temperature,
and when the pressure is decreasing rapidly,
steam and boiling liquid can escape from the
pressure cooker. Do not position the pressure
cooker and the decompression window
(if any) in close proximity to other people
or yourself so as to prevent injury from
escaping steam.
9. Never force open the pressure cooker until all
the internal pressure has been completely and
safely released. Strictly follow the instructions.
10. Never use your pressure cooker without
adding a liquid that will give off steam when
boiled i.e. water, wine, stock, beer, cider, etc,
or letting it boil dry, as these will cause severe
damage to the pressure cooker. Use at least
300ml (1/2pt) of liquid. This will give you up
to 15 minutes cooking. When cooking for more
than 15 minutes, increase the amount of water
by 150ml (1/4pt) for each additional 15 minute
period or part period.
11. Do not fill the cooker beyond 2/3 of its
capacity. When cooking foodstuffs which
expand during cooking, such as rice or
dehydrated vegetables, do not fill the cooker
to more than 1/3 or half of its capacity
depending on the foodstuffs. See min and
max fill guide in the instructions.
12. Use the appropriate heat source(s)
according to the instructions for use.
Only use the pressure cooker on a heat
source with a stable position.
13. After cooking meat with a skin (e.g. ox tongue)
which may swell under the effect of pressure,
do not prick the skin while the skin is swollen,
you may be scalded by escaping water/steam.
14. When cooking any doughy food, gently shake
the pressure cooker before opening the lid
to avoid food being ejected when you open
it. Don’t cook dumplings in the pressure
cooker with the lid on. The dough will rise
and may block the safety devices. Cook the
food without dumplings for the recommended
time, release the steam, remove the lid, then
add the dumplings and cook them with the lid
on, but not locked and without the pressure
regulator fitted.
15. You may use boilable plastic containers
capable of withstanding 130°C (266°F) with
the pressure cooker. Don’t fit them with lids,
they may blow off as the contents expand.
02
16. Tie down greaseproof or foil coverings or they
may block the safety devices.
17. Before each use, check that the valves and
sealing ring are not obstructed and in good
condition. See the instructions for use.
18. Never use the pressure cooker in its
pressurized mode for deep or shallow
frying of food.
19. Do not tamper with any of the safety systems
beyond the maintenance instructions specified
in the instructions for use.
20. Only use authentic manufacturer’s spare
parts in accordance with the relevant model.
In particular, use a body and a lid from
the same manufacturer indicated as
being compatible.
21. If the pressure cooker functions abnormally i.e.
it has been dropped or show signs of damage,
stop using it.
Keep this manual safely for future use.
03
10
2.7 LITRE
STAINLESS STEEL PRESSURE COOKER
CONTENTS
GUARANTEE
10 ansdegarantie10 añosdegarantia
Upto10 yearsuponregistrationwith
MorphyRichards(UK&ROIonly)
YEAR
User Safety Information
1. Specication
1.1 Components, accessories and spare parts
1.2 Technical information
1.3 Suitable hob types for cooking
2. Using your pressure cooker – step by step guide
2.1 Benefits of using a pressure cooker
2.2 Before the first use
2.3 Filling your pressure cooker and steam cooking preparation
2.4 Selecting the cooking pressure
2.5 Starting to cook
2.6 At the end of cooking - steam release
2.7 Opening the pressure cooker
3. Basic rules of pressure cooking
4. Cleaning, maintenance and storage
5. Troubleshooting and disposal of the product
2-3
5-6
5
6
6
7-14
7
8
10-11
12
12
13
14
14-15
15-16
17-18
6. Cooking times and sample recipes
7. Warranty information
8. Your receipt
9. Notes
04
19-24
25
26
27
1.Specication
1.1. Components, accessories & spare parts
This box contains:
Pressure cooker and instruction manual
Red pressure
Lid cover
Decompression
window
Lid anges
indicator valve
Black pressure
regulator and steam
release vent
Safety lock/unlock
push button
Lid handle
Gasket/sealing ring
Supporting
Handle
Cooker base
Spare parts (not included, available to order online/customer service)
Part No. Description
MS1001 18cm sealing ring/gasket grey
MS2001 Black pressure regulator
MS2004 Red pressure indicator
Marking on lid
Marking on the
lower handle
Lower handle
Cooker body
05
1.2. Technical information
Model No 46640
Diameter (cm) 18
Capacity (litres) 2.7
1 Pressure Setting 80kPa or 11.6lb
Material High quality stainless steel
Featuring Bonded all steel base for faster cooking
Ergonomic phenolic handles
Easy operate safety lock/unlock push button
Visual red indicator rises when cooker is ready
MIN and MAX inner markings
Suitable Hob Types Ceramic/Electric/Gas/Halogen/Induction/Radiant/Sealed and Solid Plates
Factory Information Zhejiang Suntrue Cookware Co., Ltd.
Safety Standard EN12778
1.3. Suitable hob types for cooking
INDUCTION GAS ELECTRIC CERAMIC HALOGEN
The pressure cooker can be used on all types of hob, including gas and electric,
with a power rating of less than 2KW.
When using an electric hob, ensure that the hob has a diameter as close as possible to that
of the cooker. NEVER use a hob that is too large for the cooker base. Also ensure the pressure
cooker is only used on a heat source with a stable position.
When using a gas hob, always ensure that the flames DO NOT encroach upon the sides
of the cooker but remain beneath it. DO NOT place or attempt to heat the pressure cooker
in a heated oven.
Always thoroughly clean and dry the base of the pressure cooker before placing on the hob.
When using your pressure cooker on ceramic style hobs such as halogen, lift and place your
pressure cooker rather than dragging it across the hob surface, to minimise damage to both
your hob and pressure cooker.
06
2. Using Your Pressure Cooker - Step by Step Guide
Healthier and tastier food; use less time and save energy
What foods?
A wide variety of meals, side dishes
and deserts can be cooked using
a pressure cooker.
• Beans, rice and pulses
• Joints of meat, poultry
• Pasta dishes
• Soups
• Steamed puddings
• Vegetables
• Stews and casseroles
• And many more
2.1. Benets of using a pressure cooker
Creates healthier and tastier foods; uses less time and save energy.
Healthier:
Retains more nutrients, vitamins
and minerals. Vegetables retain
their textures and flavour; meats
stay tender, juicy and succulent.
Efcient:
Pressure cookers cook food up
to 70% faster than conventional
cooking techniques, saving you
time and energy bills.
Versatile:
Less washing up is required as
only one cooking pot is used and
the pressure cooker lid eliminates
splashes and boil overs.
07
2. Using Your Pressure Cooker - Step by Step Guide
2.2. Before the rst use
Before using your pressure cooker for the first time, it is recommended that all labels, packaging
and accessories are removed. Retain the instruction manual. Clean the pressure cooker following
the cleaning instructions in this manual.
The pressure cooker is packed in a closed position. To open the pressure cooker, push the safety
lock/unlock button forward and turn anti-clockwise. Align the round marking on the lid with the
round marking on the lower handle. Lift the lid off the cooker body.
Before washing the pressure cooker, lift out the sealing ring/gasket from under the rim of the lid.
Push the black pressure regulator down and turn it to have the marking directed at the Ø
regulator removal marking, then lift the regulator out. Wash all with a non-abrasive, mild detergent
solution and rinse and dry thoroughly.
Safety check before each use
a. Check the pressure regulator, steam release
vent and indicator valve are free of blockage.
b. Turn the lid over, and check that the pressure
indicator valve moves freely.
c. Remove the gasket/sealing ring, and stretch
it gently in all directions (like an elastic band).
d. Rub the gasket/sealing ring with a little
vegetable oil, to lubricate it, then ret it under
the lid anges.
e. Turn the lid the right way up and ret it on to
the cooker body.
f. Please ensure the gasket/sealing ring and the
pressure regulator are re-tted correctly
and the correct pressure setting is selected.
g. DO NOT use the pressure cooker for pressure
cooking without the sealing ring tted
in place and correctly.
08
Steam release vent
Pressure indicator valve
2. Using Your Pressure Cooker - Step by Step Guide
Remove new product smell & pressure testing
Before you start cooking any kind of food, it is
recommended that process below is carried out.
Fill the pressure cooker with 2/3 full with water and
add the freshly squeezed juice of half a lemon and
the lemon skin or a tablespoon of vinegar to the
water to prevent discolouration of the inside
of the pressure cooker.
To t the lid, align the
lid with the round marking on the lower handle.
Rest the lid on the body, and push down, to
compress the gasket/sealing ring. Turn the lid
clockwise until the lid and body handles are
aligned, to engage the lid and body anges.
A click sound should indicate the lid has been
closed correctly.
Fit the pressure regulator and turn the
of the regulator to the 80kPa
handle. Put the pressure cooker on the hob
and set the hob to maximum heat.
If you are using a gas hob, don’t let the ames
lick up the sides of the pressure cooker. You’ll
damage the handles, and you’ll lose control
of the cooking process.
If you are using any other heat source, use a ring
or hotplate with the same diameter as (or slightly
smaller than) the base of the pressure cooker.
As the temperature and pressure inside
the cooker increase:
a. Some steam will start escaping from the
pressure indicator valve, which will soon cease
once the red pressure indicator has risen. The
indicator will rise and stop just below the top of
the lid handle.
b. The pressure inside the cooker body will
continue building up.
c. A few minutes later, excess steam will start
emitting from the air outlet of the pressure
regulator producing a hissing sound, this will
continue until the cooking process is nished.
round marking on the
marking
marking on the
The heating process will take around 10 to 15
minutes for the pressure cooker to come to
pressure and start releasing excess steam,
which shows that the pressure cooker is
functioning normally.
Turn off the hob and allow the pressure cooker
to cool until all the internal pressure has been
completely released and the red indicator valve
has fully retracted. There will be a noticeable
sound when the indicator valve is retracted.
This natural cooling process will take around
5 minutes. Until the indicator is fully retracted,
do not attempt to open the lid.
To nd out if the pressure indicator is fully
retracted, push the lid lock in towards the pressure
regulator. If it won’t move, there is still too much
pressure inside the cooker. Leave it to cool for a
few minutes longer, don’t try to force it. When the
lid lock moves freely, use a cloth or wear oven
gloves to safely lift the pressure indicator off.
Push the lid lock button towards the lid. Turn
the lid handle anticlockwise to open the lid.
Empty the heated water. Rinse and dry.
Your pressure cooker is now ready to use.
If you haven’t added any lemon juice or vinegar,
the base of the pressure cooker may remain
a dark colour after being heated for the rst
time. This is normal and it can be reversed
by repeating the above process.
09
2. Using Your Pressure Cooker - Step by Step Guide
2.3. Filling your pressure cooker
Before filling your pressure cooker with your favourite ingredients, please read and follow the below
minimum and maximum fill levels.
- 2/3
- 1/2
Minimum Fill Level
Liquid Cooking Time
300ml or 1/2 pint For the rst 15 minutes of cooking
150ml or 1/4 pint For each additional 15 minutes or part of 15 minutes
Note: Please ensure the above is strictly followed to avoid the risk of boiling dry.
Maximum Fill Level
Fill Level Types of Foods
Do not exceed 2/3
of the volume
Do not exceed 1/2
of the volume
Do not exceed 1/3
of the volume
Do not cook
these foods in the
pressure cooker.
Solid meat and vegetables which do not expand or foam when cooked.
Dried vegetables, soup, stews, etc, which need room for the food to expand without
blocking the regulator and steam vent.
Rice, cereal, pearl barley, oatmeal or other cereals, pulses which expands quite a lot
when cooked, will need extra room.
Foods such as macaroni, noodles and spaghetti etc, that produce large amount of foam
during cooking are not suitable for pressure cooking, as they may block the regulator and
steam vent. We do not recommend these to be cooked using a pressure cooker.
Food with skins - Always pierce the skins before cooking.
- 1/3
Note: The above is only a general guide. Please check your recipes for any exceptions to these rules.
10
2. Using Your Pressure Cooker - Step by Step Guide
2.3. Steam cooking preparation
Model no 46640 is a small capacity pressure
cooker and the manufacturer does not
supply any steamer basket or trivet, when
you choose to steam cook any food, please
make sure the food or container must not
come to within 2.5cm (1”) of the top of the
cooker body.
Any steamer basket or container should
be placed on top of a trivet in the pressure
cooker to allow the steam to circulate freely
in and around the food. At least 750ml
or 1 ¼ pints of water should be used
for steam cooking. The water level must
not exceed the level of the steamer trivet
otherwise the food will be immersed in
the water instead of cooking in steam.
Some heatproof containers may be used
in the pressure cooker i.e. metal, enamel,
glass, earthenware or boilable plastic.
Do not use any containers that are cracked.
Containers should easily fit into the cooker.
Caution: Always use oven gloves when
handling any hot containers.
Pre-steaming
Some recipes, such as Christmas pudding,
require pre-steaming before being brought
to cooking temperature. Pre-steaming can
be carried out in a closed pressure cooker,
over a medium heat with the pressure
regulator left off.
Make sure there is enough water in the
pressure cooker to cover the pre-steaming
and the normal cooking time. Once steaming
begins, the heat should be turned down
as low as possible in order to reduce the
amount of steam that escapes and the
amount of water that is consumed. Once
pre-steaming is complete, check that there
is still sufficient water remaining to complete
the cooking stage. If in doubt, remove the
lid and check the water level before moving
from pre-steaming to pressure cooking.
The lid should be locked into position,
the pressure regulator fitted and the heat
turned up to bring the pressure cooker
up to cooking pressure.
11
2. Using Your Pressure Cooker - Step by Step Guide
2.4. Selecting the pressure cooker
This pressure cooker has one black pressure regulator with 3 positions.
Icon Feature
Ø
80kPa
Fitting or removing position
Steam release position
Cooking position
2.5. Start to cook
Turn the hob to the highest setting in order to get the pressure cooker to the required cooking pressure
as quickly as possible. When using a gas hob, ensure the flame is under the pressure cooker and does
not encroach upon the sides.
Note: Some steam will escape from the red pressure indicator valve after the pressure cooker has
been heating. This is normal and will cease once the red pressure indicator valve has risen. It’s now
not possible to open the lid until the pressure has been safely released at the end of cooking.
The time for the pressure cooker to reach the required cooking pressure varies depending on the
amount of food being cooked and the temperature of the food when the cooking commences.
Once the required cooking pressure has been reached:
a. The red pressure indicating valve will rise.
b. Excess steam will escape intermittently from the steam outlet of the black pressure regulator,
emitting a hissing sound as it does so.
At this point the heat should be turned down to the lowest possible setting which maintains pressure
and you can start timing the cooking process.
If the heat is too high, there will be a constant loud hissing sound. If the heat is too low, there is little
or no noise. You may need to adjust the heat level during cooking to maintain constant pressure.
If the pressure indicator valve drops down during cooking, increase the heat slightly and extend
the cooking time.
12
2. Using Your Pressure Cooker - Step by Step Guide
Cooking Time
The cooking time begins directly as the heat is turned down, once the red
pressure indicator valve rises and the pressure cooker begins to hiss to release
excess steam. Once the cooking time has finished, the hob should be turned off
and the pressure cooker allowed to cool.
Caution
a. Do not leave the pressure cooker unattended during cooking.
b. Do not touch the metal surfaces of the pressure cooker during cooking as they
will be very hot. Always use oven gloves and hold the pressure cooker by both
handles, keeping the pressure cooker level.
c. Keep the pressure cooker away from children and pets.
d. Never remove the pressure regulator until all the pressure has been released.
e. A lot of steam will come from the pressure regulator – Keep clear.
2.6. At the end of cooking - Steam release
When the cooking time indicated in the recipe has finished, turn off the heat and release the steam either
quickly/rapidly or slowly/naturally as indicated in the recipe or according to the type of food cooked.
Quickly/Rapidly: For stews, vegetables and fish dishes.
Press and turn the regulator and align the marking with the steam release
position to allow steam to be released quickly. Take great care as hot steam is
released through the steam outlet of the regulator. Make sure there is nothing in
the way of where the steam will travel to. If sauce or food start ejecting from the
steam outlet other than steam, the food might not be suitable for quick release,
return the regulator back to the cooking position and allow the pressure to be
reduced naturally. Take great care to protect yourself, especially your hands
and face, wear oven gloves and other protections before approaching the
pressure cooker.
Slowly/Naturally: For recipes containing rice or pasta, egg custards, puddings, dried vegetables,
pulses and stocks.
This is the natural cooling, preferred method. Using oven gloves and gripping
the handles, carefully move the pressure cooker on to a level, heat-resistant
surface and leave it to stand until the pressure has completely reduced and the
red pressure indicator valve has lowered. This process may take up to 15 minutes
(depending on the amount of food being cooked, it may vary slightly) to cool at
room temperature. DO NOT force open the pressure cooker before the pressure
has been completely released. If unsure, leave the pressure cooker to cool
a bit longer.
13
2. Using Your Pressure Cooker - Step by Step Guide
2.7. Opening the pressure cooker
Before opening the pressure cooker lid:
a. Do not force open the pressure cooker when there is still pressure inside
b. Wait until the steam inside the cooker has completely released;
c. The red pressure indicator valve has dropped down;
d. The black pressure regulator has been removed to safely open the lid.
Caution: The pressure cooker will require a gentle shake to disperse any air bubbles or residual
pressure prior to opening the lid after cooking certain foods, such as rice or soup. Always wait
for the pressure to completely reduce before shaking.
To open the pressure cooker, push the safety
lock/unlock button forward and turn anti-clockwise.
Align the
round marking on the lower handle. Lift the lid
off the cooker body.
Note: Remove food from the pressure cooker as soon as possible after cooking.
Do not leave food in the cooker for a long period of time as this may discolour the interior.
round marking on the lid with the
3. Basic Rules of Pressure Cooking
Strictly follow the minimum and maximum fill
levels in this manual. Check in recipes for
any exceptions to this rule such as Christmas
puddings, pulses and steamed puddings,
as extra liquid is required.
Always use a liquid that will give off steam when
boiled i.e. water, wine, stock, beer, cider, etc.
All pressure cooking requires liquid. Never just
use oil or melted fat only.
Pressure cooking times vary accordingly to the
thickness and size of the food and not the weight.
For example, half a kilo of potatoes cut into
quarters takes 7 minutes to cook. Half a kilo
of potatoes cut in half takes 10 minutes.
14
Never cook dumplings with the lid securely closed
as they could rise and block the safety devices.
Cook the stew and at the end of the cooking time,
release the steam and add the dumplings to the
pressure cooker. Cook gently for about 10-15
minutes with the lid on, but not locked and without
the pressure regulator fitted.
Cooking containers and coverings must be able
to withstand temperatures of 130°C (266°F).
Do not use plastic lids as they prevent steam
from being in contact with the mixture. Coverings
on containers i.e. foil, must be securely tied
otherwise they could block the safety devices.
3. Basic Rules of Pressure Cooking
The cooker body can be used without the lid
for pre-frying foods i.e. to brown and seal meat.
Always remove the cooker from the heat source
and allow to cool slightly before adding the liquid,
otherwise the liquid could evaporate and leave
an insufficient amount for pressure cooking.
When pressure cooking times are short, such
as for vegetables and fruit, accurate timing
is essential to avoid overcooking.
If adapting a conventional recipe for pressure
cooking, a general guide is to calculate one-third
of the conventional cooking time.
4. Cleaning, Maintenance & Storage
Cleaning your pressure cooker
After every use, the pressure cooker should be
carefully cleaned and thoroughly dried before
putting away. The pressure cooker is not suitable
for storing food when not in use. Salted and acidic
food will mark the interior.
Only the cooker body is dishwasher safe. Do not
put any other parts of the pressure cooker in a
dishwasher. We recommend this pressure cooker
to be hand washed by using a mild detergent
and warm water. Dry immediately and thoroughly.
To avoid damaging the surface of the pressure
cooker, do not use implements or cleaning
materials made from metals, hard materials
or abrasives.
To remove stubborn food residuals on the inner
walls of the pressure cooker, use a suitable
cleaning solution mixed with warm water and
leave to soak until softened and ready to
be cleaned.
Do not leave the exterior of the pressure cooker
to soak in water as this will damage the exterior finish.
To clean the lid, remove and wash the sealing ring
and regulator. Rinse the lid under running water.
Do not immerse the lid in water.
Make sure the steam release vent is clear. If it’s
blocked, remove the regulator and turn the lid
upside down and use a wooden skewer to gently
clear the blockage and rinse under a tap.
For example, if the usual cooking time is one
and a half hours, the pressure cooking time
is half an hour.
Calculate the amount of liquid required according
to the pressure cooking time and type of food.
The cooking times in pressure cooker recipe
books may have tested with cookers at a different
pressure to our models. Adjust the cooking time
up or down accordingly.
Discolouration
If the inside of the pressure cooker body
becomes discoloured due to hard or chalky
water, or cooking ingredients i.e. salt and oil,
after normal cleaning, any white spots or
discolouration on the inner walls and base
of the pressure cooker can be removed by
wiping the surface with fresh lemon juice,
then rinse and dry immediately and thoroughly.
If it does not solve the problem, try to fill the
pressure cooker with 2/3 full of water (add
a tablespoon of lemon juice or vinegar added
to the water) and heat for 15 minutes, allow
it to cool and empty the heated water safely.
Rinse and dry. Alternatively, use a mild kitchen
stainless steel polisher to polish away any
markings, then rinse and dry immediately
and thoroughly.
Maintenance
After each use, check whether the following parts
need maintenance. Do not attempt to dismantle
any other parts of the pressure cooker other than
those mentioned. Available replacement parts are
listed in the product specification section.
The body and lid
Check before each use if the body and the lid are
in good condition. If they show any signs of fatigue
or damage, stop using the pressure cooker.
Do not immerse the lid in water. Rinse the lid
under running warm water.
15
4. Cleaning, Maintenance & Storage
The sealing ring/gasket
We recommend that the sealing ring be replaced
every one or two years, depending upon the
amount of use.
Do not use a substitute sealing ring otherwise your
guarantee will be invalidated. You can order your
replacement sealing ring for this model from our
website or by calling our customer helpline.
Wash the sealing ring after each use in warm
water and detergent to remove any debris from
both the seal and the groove in which it sits.
The sealing ring lifts out and is put back by
easing in place under the rim of the lid.
Note: If the pressure cooker is not used for a
long period of time, the sealing ring may need
replacing as it can harden and then will not form
an air-tight seal. Replace the seal immediately.
The pressure regulator
The pressure regulator must be cleaned
after each use. After lifting the pressure
regulator off the lid, clean and rinse the
pressure regulator under running water.
If a deep clean is required, gently pull
out the blue silicone part by releasing
it from the 2 small side locks of the black
cap. And reassemble as the image
shows on the left.
Check the bottom blue silicone part is locked
back in and press the bottom of the regulator
to check if the spring is working fine.
Red pressure indicator valve
Turn the lid over, and check that the red pressure
indicator valve moves freely. If the valve requires
cleaning, remove the valve by using a spanner
and turn anti-clockwise. Clean the valve and refit
it correctly and securely.
Storage
Please make sure all parts are thoroughly dried
before storage. After initial use, to avoid damage
to the sealing ring, do not store your pressure
cooker with the cover fitted in place; instead,
place the cover upside down, with the seal
uppermost and store the pressure cooker in
a cool, dry place away from direct sunlight.
16
5. Troubleshooting
If your pressure cooker is not performing as it should, turn off the heat source immediately,
taking special care to protect your hands and yourself.
Do not move the pressure cooker. Leave it to cool naturally and wait until all the pressure
has been released completely, then open the lid safely and examine and take appropriate actions.
The table below details some common problems and how to solve them.
Problem Cause Solution
The lid will not lock
to the cooker body.
The lid can not be
opened.
The pressure
cooker does not
come to pressure.
The red pressure
indicator valve is
not rising.
Steam escapes
from under the
lid cover.
Steam and liquid
leaks from the red
pressure indicator
valve.
The lid and the body are not
aligned correctly.
There is still pressure inside the
pressure cooker.
Due to high pressure or high heat, the
sealing ring might have melted.
The heat is too low. Increase the heat.
No liquid. Add liquid.
The pressure regulator is incorrectly
positioned.
The pressure cooker lid is closed incorrectly. Check the lid and close it correctly.
The steam release vent is blocked. Check and clean the vent.
The sealing ring needs changing. Replace the sealing ring.
The lid is closed incorrectly. Check if the lid is tted correctly in place.
The sealing ring is not tted correctly. Clean the sealing ring and ret.
The sealing ring is dirty.
The sealing ring is old or damaged. Replace the sealing ring.
The lid is damaged or dented or faulty.
The safety function of the pressure cooker
has operated. The steam outlet of the
regulator may be blocked.
Check the instructions for details of how
to close the lid correctly and securely.
Release the pressure correctly and
completely. DO NOT force open the lid.
The lid can then only be removed by a
qualied technician. (This is not covered
by the warranty).
Reposition the regulator and close the
lid correctly.
Clean the sealing ring, the rim of the cooker
body and the rim of the cover.
Dispose the product if it has reached its
end of life or refer to the warranty.
Turn off the heat and allow the pressure
cooker to cool and pressure to reduce.
Take the regulator out and clear and
clean the steam outlet.
The red pressure indicator valve has
become faulty.
Change the red indicator valve.
17
5. Troubleshooting
Problem Cause Solution
The sealing ring is
suddenly forced
out from the lid
decompression
window and steam
leaks from it.
The safety function of the sealing ring is
working. The steam outlet of the regulator
maybe blocked.
The red indicator valve has become faulty. Change the red pressure indicator valve.
Turn off the heat and allow the pressure
to cool and pressure to reduce. Take the
regulator out and clean the steam outlet.
Steam and liquid
suddenly escape
from the pressure
regulator or under
the lid cover.
The pressure
cooker was heated
without any liquid
by error.
The food is not
cooked.
The food is burnt.
The sealing ring has lost its function as it
may be old or damaged.
The safety function of the pressure cooker
has operated or the pressure regulator is
blocked.
The safety function of the pressure cooker
has operated.
Misuse of the product.
Heat was too low causing
loss of pressure.
Loss of pressure.
Required cooking time was not achieved. Check your recipes for the correct cooking time.
The steam outlet of the regulator
maybe blocked.
Heat was too high.
Not enough liquid. Check the instructions for guidance.
Change the sealing ring.
Turn off the heat and allow the pressure
cooker to cool and the pressure to reduce.
Open and check the lid, clean the pressure
regulator.
The sealing ring has been activated and has
started decompressing the excess pressure.
Check if the steam release vent under the
regulator is blocked.
Have the product checked over by a qualied
technician to determine if it’s safe to continue
using the product as it may be damaged. This
is not covered by the warranty. Otherwise,
dispose of the product as it has reached its
end of life.
Adjust the heat to maintain a constant
pressure and extend the cooking time.
The sealing ring needs retting, cleaning or
changing.
Turn off the heat and allow the pressure
cooker to cool and pressure to reduce.
Take the regulator out and clear and clean the
steam outlet.
Liquid has been evaporated too fast and the
food was left with insufcient liquid. Higher
heat doesn’t mean the food will be cooked
faster, it only wastes energy. Reduce the heat
to maintain constant pressure.
Note: If you continue having issues with your pressure cooker or would like some advice of how to use
the product, please contact a member of our customer service team. They would be happy to help you.
The details of the customer service team can be found at the back of this manual.
Disposal of the product
Please visit www.recycle-more.co.uk or www.recyclenow.co.uk for access to information about the
recycling of non-electrical items. Please arrange to take this appliance to your local Civic Amenity site
for recycling, once it has reached the end of its life.
18
6. Cooking Times & Sample Recipes
The cooking time begins directly as the heat is turned down, once the pressure indicator valve rises
and the pressure cooker begins to hiss to release excess steam. Once the cooking time has finished,
the hob should be turned off and the pressure cooker allowed to cool.
Cooking times are determined by the size of the pieces of food. It’s best to cut different foods
to a uniform size if they are going to be cooked together. If necessary, cooking may be interrupted,
pressure released, and foods with shorter cooking times added later.
Use these cooking times purely as a guide. Check food is cooked through before serving. If in doubt,
increase the cooking time.
Cook meat, poultry, and any derivatives (mince, etc.) until the juices run clear. Cook fish until the flesh
is opaque throughout.
When cooking pre-packed foods, follow any guidelines on the package or label.
Vegetables – 2½ to 6 minutes
Fruit – 2 to 7 minutes
Rice, Grains & Pulses – 3 to 20 minutes Meat & Poultry – 5 to 30 minutes
Fish – 4 to 6 minutes
Dried Fruit – 3 to 6 minutes
19
6. Cooking Times & Sample Recipes
The cooking times given in the following charts are a guide and you may wish to cook for a little longer
or for slightly less time to suit your personal taste. However, always make sure food is thoroughly cooked
before serving. Use the steamer basket without stand/trivet unless otherwise stated.
Steam release refers to the method for steam release:
R Refers to rapid or fast cooling
N Refers to natural or slow steam release
Vegetables Cooking times may vary according to your personal preference.
Type Size Water Cooking Time
Carrots 2.5cm / 1inch chunks 300ml / ½ pint 6 mins
Green beans Whole 300ml / ½ pint 3 mins
Leeks 2.5cm / 1 inch slices 300ml / ½ pint 2 ½ - 3mins
New Potatoes Small 25g / 1oz 300ml / ½ pint 5 - 6mins
Potatoes 2.5cm / 1 inch 300ml / ½ pint 5 mins
Fish Cooking times will depend on the thickness of sh.
Type Size Water Cooking Time
White – e.g. cod,
haddock, halibut
White – e.g. cod,
haddock, plaice
Oily – e.g. salmon, trout Up to 4 steaks 300ml / ½ pint 5 - 6 mins
Oily – e.g. herring,
mackerel
Skate wings Medium 300ml / ½ pint 4 - 5 mins
Up to 4 steaks 300ml / ½ pint 5 - 6 mins
Up to 4 llets 300ml / ½ pint 4 mins
Up to 4 llets 300ml / ½ pint 4 - 5 mins
Steam
Release
R
R
R
R
R
Steam
Release
R
R
R
R
R
20
6. Cooking Times & Sample Recipes
Fruit
Type Size Water Cooking Time
Apple
Damson
Peaches Firm, ripe. Halved.
Rhubarb
Dried Fruit
Type Quantity Water Cooking Time
Apple rings 225g / 8oz 450ml / ¾ pint 3 mins
Apricots 225g / 8oz 450ml / ¾ pint 4 mins
Figs 225g / 8oz 450ml / ¾ pint 5 – 6mins
Pears 225g / 8oz 450ml / ¾ pint 4 – 5mins
Prunes 225g / 8oz 450ml / ¾ pint 4 – 5mins
Layer slices with sugar
in a dish. Cover with tied
greaseproof paper
Prick and layer as apples.
Add a little water.
2.5cm / 1inch chunks;
layer as for apples
Soak dried fruits in boiling water for 10 minutes rst, and use as part of
cooking water. Add a little sugar when cooking, if wished
300ml / ½ pint +
steamer stand
300ml / ½ pint +
steamer stand
300ml / ½ pint
syrup
300ml / ½ pint +
steamer stand
6 – 7mins
3 – 4mins
2 – 2 ½mins
5 mins
Steam
Release
R
R
R
R
Steam
Release
N
N
N
N
N
Rice, grains & Pulses
Type Quantity Water Cooking Time
Rice white, long grain 225g / 8oz 500ml / 17 oz 3 – 3 ½mins
Brown, long grain 225g / 8oz 650ml / 23 oz 15 mins
Butter beans 175g / 6oz 450ml / ¾ pint 15 mins
Chick peas 175g / 6oz 450ml / ¾ pint 20 mins
Red kidney beans 225g / 8oz 600ml / 1 pint 20 mins
Beans and chick peas should be soaked for 1 hour in boiling water before
cooking as below. Cook in fresh water.
Steam
Release
N
N
N
N
N
21
6. Cooking Times & Sample Recipes
Liquid quantities are minimum quantities for the pressure cooker.
Meat & Poultry
You may wish to add more, especially with larger quantities of meat
or poultry, and depending on the nished dish. Meat and poultry
are best browned before cooking.
Type Size Water Cooking Time
Beef
Braising 2.5cm / 1inch
pieces
Minced Up to 700g / 1 ½lb
Topside pot roast 900g / 2lb
Up to 700g / 1 ½lb
300ml / ½ pint
minimum
300ml / ½ pint
minimum
450ml / ¾ pint
minimum
20 mins
8 mins
30 mins
Chicken
Thighs / drumstick Up to 700g / 1 ½lb
Breast Up to 700g / 1 ½lb
Whole
Up to 1.3kg / 3lb –
Brown rst
300ml / ½ pint
minimum
300ml / ½ pint
minimum
300ml / ½ pint
- 450ml / ¾ pint
minimum
5 – 6mins
5 mins
8 mins per
450g / 1lb
Lamb
Best end Up to 900g / 2lb
Breast, shoulder, boned
and rolled
Stewing 2.5cm / 1 inch
pieces
Up to 900g / 2lb
Up to 700g / 1 ½lb
300ml / ½ pint
minimum
450ml / ¾ pint
minimum
300ml / ½ pint
minimum
12 mins per
450g / 1lb
15 mins per
450g / 1lb
20mins
Pork
Lean 2.5cm / 1 inch
pieces
Spare ribs Up to 700g / 1 ½lb 300ml / ½ pint 15 mins
Pot roast 900g / 2lb 450ml / ¾ pint 30 mins
Up to 700g / 1 ½lb
300ml / ½ pint
minimum
15 mins
Steam
Release
R
R
N
N
N
R
R
R
N
R
N
N
22
6. Cooking Times & Sample Recipes
Succulent Beef Short Ribs
Cooking time with pressure: 40 minutes
Serves 2
Ingredients
Olive oil for browning the meat
2 thick cut meaty beef short ribs
2 garlic cloves, crushed
1 red onion, finely chopped
½ tbsp. golden caster sugar
½ tbsp. soy sauce
25ml oyster sauce
2 tbsp of sherry
600ml of beef or chicken stock
1 cinnamon stick
Chopped flat leaf parsley, to garnish
Cooked basmati rice, to serve
Cooking Instructions
1. Heat the olive oil in the pressure cooker pan and brown the meat well on all sides, then remove to
a plate. Add the garlic and red onion, fry for 2-3 minutes with the caster sugar. Return the ribs to
the pan and add the soy sauce, oyster sauce, sherry, cinnamon stick and stock to cover the ribs.
2. Bring to a simmer, cover and bring up to pressure. Cook for 40 minutes, then release the pressure
naturally. Take the lid off, and remove the ribs from the pan and keep it warm. Simmer the sauce down
until reduced and intensely flavoured.
3. Use a large dinner plate, place each rib with warm rice on the side. Pour the sauce over the rib
and top with a sprinkle of chopped parsley.
Please Note
Pressure cookers are great when it comes to braising, stewing and transforming tough cuts of meat
to tender and succulent dishes. It uses a wet cooking method, so be prepared to simmer sauces
down to intensify the flavour once the pressure cooker lid has been removed at the end of cooking.
23
6. Cooking Times & Sample Recipes
Pork Roast with Apple Gravy
Cooking time with pressure: 45 minutes
Serves 2
Ingredients
Olive oil for browning the meat
2.5 pound of pork shoulder on bone
1 teaspoon salt
½ teaspoon ground pepper
1 onion, sliced
1 sprig fresh rosemary
2 fresh sage leaves
1 bay leaf
1 large cooking apple,
core removed and sliced
250ml chicken/pork stock
200ml apple juice
40g of salted butter for the gravy
40g of plain flour for the gravy
2 tbsp. of white wine for the gravy
Roast potatoes, to serve
Boiled green beans or your favourite
vegetables, to serve
Cooking Instructions
1. Prepare the pork shoulder by seasoning both sides with salt and pepper.
2. Heat the olive oil in the cooker without the lid on and brown the pork for 4 minutes each side.
Add onion, rosemary, sage leaves, bay leaf, apple, stock and juice. Close the lid and set the
pressure cooker regulator to cooking position. Cook for 45 minutes. Allow the pressure to
naturally release once the cooking is done.
3. Open the lid, carefully remove the roast and keep the meat warm. Use a sieve to press and get
rid of all the solids and retain the liquid in a bowl for the gravy.
4. To make the gravy, heat the empty cooker pot with butter and mix in the flour. Cook until golden
brown while stirring for about 3 minutes. Add the liquid and white wine, simmer and whisk until
the gravy is consistent. Taste and season to your liking.
5. Shred the pork roast away from the bone and serve with roast potatoes and vegetables. Enjoy it
with apple gravy.
24
7. Registering Your Ten Year Guarantee
Your standard one year guarantee is extended for
an additional 9 years when you register the product
within 28 days of purchase with Morphy Richards.
If you do not register the product with Morphy
Richards within 28 days, your product is
guaranteed for 1 year.
To validate your 10 year guarantee register
with us at www.morphyrichards.com
N.B. Each qualifying product needs to be
registered with Morphy Richards individually
Please note that the 10 year guarantee
is only available in the UK and Ireland.
Please refer to the one year guarantee
for more information.
Your one year guarantee
Morphy Richards products are tested before
leaving the factory. In the unlikely event of any
product proving to be faulty within 28 days of
purchase, it should be returned to the place
of purchase for it to be replaced.
If the fault develops after 28 days and within
12 months of original purchase, you should
contact the Helpline number quoting Model
number or write to Morphy Richards at the
address shown. You may be asked to return
a copy of proof of purchase. Subject to the
exclusions set out below (see Exclusions),
the faulty product will then be repaired or
replaced and dispatched usually within 7 working
days of receipt. If, for any reason, this item is
replaced during the 1 year guarantee period,
the guarantee on the new item will be calculated
from original purchase date. Therefore it is vital
to retain your original till receipt or invoice to
indicate the date of initial purchase. To qualify
for the 1 year guarantee, the product must have
been used according to the instructions supplied.
Exclusions
This guarantee does not confer any rights
other than those expressly set out above and
does not cover any claims for consequential
loss or damage. This guarantee is offered as
an additional benefit and does not affect your
statutory rights as a consumer. Morphy Richards
shall not be liable to replace or repair the goods
under the terms of the guarantee where the fault
has been caused or is attributable to accidental
use, misuse, negligent use or used contrary to
the manufacturer’s recommendations or where
the fault as been caused by power surges
or damage caused in transit. This product
is intended for domestic use ONLY.
Your Receipt
It is important to retain the retailer’s receipt as it is
proof of purchase. Staple your receipt to this back
cover for future reference. Please quote the model
number (this can be found on the packaging) of
the product should the product develop a fault.
Write the model number here:
Morphy Richards products are intended for
household use only. Morphy Richards has a
policy of continuous improvement in product
quality and design. The company, therefore,
reserves the right to change the specification
of its models at any time.
For replacement parts, help with using your Morphy Richards product, problems and lots more,
The After Sales Division
Morphy Richards Ltd.
Talbot Road, Mexborough, South Yorkshire,
England S64 8AJ
contact us by phone or through the website.
Helpline(ofcehours):
UK Helpline: 0344 871 0944
Replacement Parts/Spares: 0344 873 0710
Ireland Helpline: 1800 406 119
25
8. Your Receipt
Affix your store receipt to this page
for safe keeping.
Should you have a problem with your product,
or need any help, please contact our Service
Departments on:
UK Helpline: 0344 871 0944
Replacement Parts/Spares: 0344 873 0710
Ireland Helpline: 1800 406 119
AFFIX
RECEIPT
HERE
26
9. Notes
27
GUARANTEE
10
YEAR
10 ansdegarantie10 añosdegarantia
Upto10 yearsuponregistrationwith
MorphyRichards(UK&ROIonly)
Thank you for purchasing this
Morphy Richards Pressure Cooker
Your standard one year guarantee is extended
for an additional 9 years when you register the product
within 28 days of purchase with Morphy Richards.
www.morphyrichards.com
Your warranty becomes void should you decide to use
non Morphy Richards spare parts. Spare parts can be
purchased from www.morphyrichards.com
The After Sales Division
Morphy Richards Ltd.
Talbot Road, Mexborough, South Yorkshire,
England S64 8AJ
Helpline(ofcehours):
UK Helpline: 0344 871 0944
Replacement Parts/Spares: 0344 873 0710
Ireland Helpline: 1800 406 119
Loading...