Russell hobbs 6 LITRE PRESSURE COOKER, 14951 User Manual

instructions

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Read the instructions and keep them safe. If you pass the appliance on, pass on the instructions
too. Remove all packaging, but keep it till you know the appliance works.

important safeguards
caution don’t touch the pressure indicator – you’ll release steam, which may cause scalding

1 This appliance must only be used by a responsible adult. Keep children away from it.
2 This appliance cooks under pressure. Improper use may result in a scalding injury.

3 Supervise the pressure cooker while it’s under pressure. You don’t have to stand over it, but

keep an eye on it.

4 Check that the lid of your pressure cooker is properly closed and locked before use:

a) the lid and body handles must be aligned

b) the lid lock must be pushed fully in towards the centre of the lid
5 Take great care when moving a pressure cooker while it’s under pressure.
6 Don’t touch hot surfaces, use the handles.

7 The operation of the safety devices may be accompanied by a sudden loss of steam and, in

extreme cases, liquid. In order to reduce the risk of this happening you must follow the

instructions precisely.
8 Don’t use the appliance without adding liquid, you’ll cause serious damage.
9 Use only liquids which give off steam when boiling, e.g. water, stock, wine, milk. Don’t use oil

or melted fat.

10 Use at least 300ml (½pt) 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 (¼pt) for each additional 15

minute period or part period.

11 Don’t use the pressure cooker to cook oil under pressure.
12 Don’t try to remove the lid till all pressure has been released.
13 If the lid is difficult to open, don’t force it. Leave the cooker to cool a bit longer.
14 Check the safety valve and the pressure selector before each use.
13 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.

14 Greaseproof or foil coverings must be securely tied down otherwise they may block the

safety devices, causing an excessive build up of pressure.

15 Don’t fill the base of the pressure cooker more than two thirds full.
16 Don’t fill it more than half full if you’re cooking foods that expand or may foam up (like rice,

dehydrated vegetables, pulses, cereals, apple sauce, cranberries, rhubarb and spaghetti).

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17 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 without the lid.

18 When cooking any doughy food, shake the pressure cooker gently before opening, to avoid

food being ejected when you open it.

19 When cooking meat with a skin (e.g. ox tongue), the skin may swell under steam pressure

– don’t prick the skin while it’s swollen, you may be scalded by escaping water/steam.

20 Don’t tamper with the pressure cooker. You may damage the safety systems, and prevent

their operation. Don’t dismantle any part unless directed to do so in these instructions.

21 Don’t put the pressure cooker in an oven.
22 Don’t use the pressure cooker for anything other than cooking food under steam pressure in

the home. Any other use may be dangerous.

23 Use only authentic spare parts supplied for this model. Use the body only with the lid

supplied, and vice versa.

24 This pressure cooker may be used with all hob types.

household use only

overheating/boiling dry

If a pan is allowed to overheat or boil dry, turn off the heat and leave the pan where it is until it

cools down – don’t try to move the pan.

warning In extreme cases, the aluminium in the base may melt – moving the pan could burst

the base and release the molten aluminium.

induction hob

, Due to the high heat-up speed, don’t preheat on an induction hob (active diameter 18.2cm).

before using for the first time

Remove all packaging, then turn to “care and maintenance” on page 9 and clean the pressure
cooker thoroughly, to remove manufacturing dust, grease, etc.

capacity

The pressure cooker holds 6 litres. The usable capacity is two thirds of this, 4 litres, but if you’re

cooking food that may expand or foam, don’t fill it more than half full (3 litres).

safety checks – before each use

1 Turn the pressure selector to t, and pull it straight up and out of the lid.
2 Check that the inside of the pressure selector is clear and unblocked. If there is a blockage,

clear it with a needle, then clean the whole pressure cooker.
3 Turn the lid upside down and press in the ball in the centre of the pressure indicator. Use a

cocktail stick, or something similar (pointed but not sharp). The ball should move easily

against its spring, then return when released.

4 If the ball doesn’t move or doesn’t spring back when released, it’s probably blocked with

food, and the pressure cooker should be returned for repair or replacement.
5 Remove the gasket, and stretch it gently in all directions (like an elastic band).
6 Rub the gasket with a little vegetable oil, to lubricate it, then replace it under the lid flanges.

7 Turn the lid the right way up.

8 Replace the pressure selector and turn it clockwise to S.

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filling the pressure cooker

9 Put the ingredients in the pressure cooker with the recommended amount of water or liquid.

10 Don’t fill the body of the pressure cooker more than two thirds full (4 litres) – this includes the

space taken up by the basket and trivet, if you’re using them.

11 Don’t fill more than half full (3 litres) if you’re cooking foods that expand or may foam up (like

rice, dehydrated vegetables, pulses, cereals, apple sauce, cranberries, rhubarb and spaghetti).

For “non-expanding” foods or liquids, you can fill it up to two thirds full (4 litres).

12 Use at least 300ml (½pt) of liquid. This will suffice for up to 15 minutes cooking. When

cooking for more than 15 minutes, increase the amount of water by 150ml (¼pt) for each

additional 15 minute period or part period.

closing the pressure cooker

13 Hold the lid above the body and align the lid mark

with the arrow inside the front body handle.

14 Lower the lid on to the body, and push it gently down,

to compress the gasket slightly.

15 Turn the lid clockwise till the lid and body handles are

aligned. This will engage the lid and body flanges,

and free the lid lock, which will move in towards the

centre of the lid.

setting the pressure

16 The pressure selector has 4 positions:
t no pressure – you can only remove the pressure selector in this position
S no pressure – this is the steam release position
1 55 kilopascals – low pressure cooking (8psi)
2 105 kilopascals – high pressure cooking (15psi)
17 Move the pressure selector to the pressure setting you require. Most recipes use high

pressure (2).

start cooking

18 Put the pressure cooker on the hob and set the hob to maximum heat.
19 If you’re using gas, don’t let the flames lick up the sides of the pressure cooker. You’ll damage

the handles, and you’ll lose control of the cooking process.

20 If you’re using any other heat source, use a ring or hotplate with a diameter the same as (or

slightly smaller than) the base of the pressure cooker.

21 As the temperature and pressure inside the cooker increase, steam will come out of the

centre of the pressure selector, and the pressure indicator will rise to fill the hole between the

lid lock and the pressure selector.

caution don’t touch the pressure indicator – you’ll release pressurised steam, which may

cause scalding
22 Now reduce the heat to maintain a steady, gentle flow of steam from the pressure selector.
23 Start timing the cooking process at this point.
24 Regulate the heat to keep the steam just flowing: if the flow stops or increases, adjust the

heat accordingly.

25 At the end of the cooking time, turn off the heat and remove the pressure cooker from the

heat. It’ll be hot, so hold it only by the handles.

, Steam will escape from round the front handle and pressure indicator during cooking – this is

normal, don’t worry about it.