West Bend 82011 Owner's Manual

E

LECTRIC PRESSURE COOKER

Register this and other Focus Electrics products through our website:

www.registerfocus.com

Important Safeguards ............................................................................................... 3

Before Using for the First Time ................................................................................ 4

Using Your Electric Pressure Cooker ....................................................................... 5

Cooking Times ......................................................................................................... 7

Helpful Hints ............................................................................................................. 9

Cleaning Your Electric Pressure Cooker ................................................................ 10

Troubleshooting ..................................................................................................... 11

Recipes .................................................................................................................. 12

Warranty ................................................................................................................. 16

SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE

 2012 West Bend®, a Brand of Focus Electrics, LLC.

www.westbend.com

Thank you for purchasing the West Bend® 6 qt. Electric Pressure Cooker. Grandma
knew that pressure cooking cooks up to 70% faster than traditional cooking methods
and can make even the toughest cuts of meat tender. Unlike your grandma’s
pressure cooker, this appliance is so much more! With multiple functions at the touch
of a button, delay timer, keep warm and 7 built-in safety mechanisms, you don’t even
have to be home to use it. It’s safe, fast, versatile, easy, and economical.

Use “High Pressure” to prepare most meals. Cooking at high pressure will make
tender meats and vegetables in minutes.

“Low Pressure” is for cooking delicate fruits and fish.
The pre-programmed “Rice” setting makes perfect rice every time.
“Slow Cook” Replaces the need for another appliance. It’s perfect for all your slow

cooked favorites.
“Steam” creates healthy, steamed meals. A rack is included with this appliance to

add extra versatility.
“Brown” your meats directly in the cooking vessel before pressure or slow cooking,

adds color and flavor to any dish.
Our cooker also offers a “Timer” for delay-start setting, and will automatically go to

“Keep Warm” after cooking.
We know you’re going to love your new West Bend pressure cooker. Carefully read

the included instructions and this appliance will serve you and your family for years
to come. Please call our knowledgeable Customer Service Team if you have any
questions.



West Bend Housewares
Customer Service Team
866-290-1851 (U.S.A. and Canada only)

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IMPORTANT SAFEGUARDS

To prevent personal injury or property damage, read and follow all instructions
and warnings.

When using electrical appliances, basic safety precautions should always be
followed including:

• Read all instructions.

• Do not touch hot surfaces. Use handles or knobs.

• To protect against fire, electric shock, and injury to persons do not immerse cord,

plugs, or other electric parts in water or other liquids.

• Close supervision is necessary when this appliance is used by or near children.

• Always unplug from outlet when not in use and before cleaning. Allow to cool

before putting on or taking off parts and before cleaning.

• Do not operate any appliance with a damaged cord or plug, after the appliance

malfunctions, or has been damaged in any manner. For service information see
warranty page.

• The use of accessory attachments not recommended by Focus Electrics may

cause fire, electric shock, or injury.

• Do not use this appliance outdoors.

• Do not let cord hang over the edge of the table or counter, or touch hot surfaces.

• Do not place on or near a hot gas or electric burner, or in a heated oven.

• Attach plug to appliance first, then plug cord into wall outlet. To disconnect, turn

any control to “OFF,” then remove plug from wall outlet.

• Do not use appliance for other than intended use.

• Extreme caution must be used when moving an appliance containing hot liquids.

• Do not attempt to repair this appliance yourself.

• A short power-supply cord is provided to reduce risks resulting from becoming

entangled in or tripping over a longer cord.

• Longer extension cords are available, but care must be exercised in their use.

While use of an extension cord is not recommended, if you must use one, ensure
that the marked electrical rating of the extension cord is equal to or greater than
that of the appliance. If the plug is of the grounded type, the extension cord must
be a grounding-type 3-wire cord. To avoid pulling, tripping or entanglement,
position the extension cord so that it does not hang over the edge of the counter,
table or other area where it can be pulled on by children or tripped over.

• Do not use an outlet or extension cord if the plug fits loosely or if the outlet or

extension cord feels hot.

• This appliance cooks under pressure. Improper use may result in scalding injury.

Make certain appliance is properly closed before operating. See “Using your
Electric Pressure Cooker” section of this manual.

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• Do not fill the appliance over  full. When cooking foods that expand during

cooking, such as rice or dried vegetables, do not fill the appliance over ½ full.
Overfilling may cause a risk of clogging the vent and developing excess pressure.
See “Using your Electric Pressure Cooker” section of this manual.

• Be aware that certain foods, such as applesauce, cranberries, pearl barley,

oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti can
foam, froth, and sputter, and clog the pressure release device (steam vent).

• Always check pressure release devices for clogging before use.

• Do not open the pressure cooker until the unit has cooled and all internal pressure

has been released. If the lid is difficult to turn, this indicates that the appliance is still
pressurized. Do not force it open. Any pressure in the cooker can be hazardous. See
“Using your Electric Pressure Cooker” section of this manual.

• Do not use this appliance for pressure frying with oil.

• For household use only.

SAVE THESE INSTRUCTIONS

Pressure Limiting

Valve/Knob

Cooking Vessel

Heating Plate

Rack

Rice Measure

Cover

Drip Catcher

(behind)

Spoon Holder

Spoon

B

EFORE USING FOR THE FIRST TIME

Please check all packaging material carefully before discarding. Many
accessory parts are contained within the packaging material.

See “Cleaning your Electric Pressure Cooker” section of this manual. Clean pressure
cooker thoroughly and assemble the black spoon holder and clear drip catcher to the
exterior of the pressure cooker. Clear drip catcher attaches below the floating valve
at the back of the pressure cooker; place the flat side of drip catcher against
pressure cooker and press up until it “locks” into place. Place flat side of spoon
holder against the pressure cooker, over the small bracket by the right hand side of
the base of the cooker. Align the tab of the spoon holder into the opening of the
bracket, press down until the spoon holder is fully seated.

We recommend thoroughly reading the “Using Your Electric Pressure Cooker”
and “Helpful Hints” before using for the first time.

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U

SING YOUR ELECTRIC PRESSURE COOKER

1. Before every use of your electric pressure cooker, always check:

• That your lid gasket is securely attached under the rail in the lid. Press it in
place using gentle pressure (see illustration on pg. 10). DO NOT USE the
pressure cooker if the lid gasket is damaged. Contact Customer Service at
866-290-1851 (U.S.A. and Canada only) to order a new gasket.

• That there is no debris on the heating plate in the cooker.

Do not place below hanging cabinets, as damage to the cabinets from steam may
occur.

2. Place food to be cooked in the cooking vessel. Do not overfill cooking vessel.
Place cooking vessel into the pressure cooker. Note: NEVER put food or liquid
directly into the heating base.

3. Plug cord into the heating base, then plug pressure cooker into 120 volt, AC
outlet ONLY.

4. Close and lock the lid, unless using the “BROWN” setting. The lid is locked by
rotating the lid counter-clockwise. Set the pressure limiting valve to the proper
position. Note: The pressure limiting valve will be loose and easily turned until
pressure builds.

5. Choose the correct cook setting. Note: all settings will blink after they are
selected but will not start until “START/CANCEL” is pressed. Once a setting has
started, the indicator light will remain solidly lit.

Timer: The timer is used for delayed cooking only. Press “Timer” to increase
the delay time. The timer increases in half hour increments up to 10 hours,
and then 1 hour increments up to 24 hours.

• Close and lock cover, set pressure limiting valve to “Airtight”, if using “High
Pressure” or “Low Pressure” or “Rice”. If cooking with “Steam” or “Slow Cook”,
set the pressure limiting valve to “Exhaust”.

• Press “Timer” to set delay time. Example, if you wish the pressure cooker to begin
in 3 hours, press “Timer” until the red display reads “3.0 00”.

• Select cooking function. Set cooking time by repeatedly pressing the
function button until desired cook time is reached or press and hold to
rapidly advance the time. Press “Start/Cancel” to begin delay time
countdown. The timer counts down in half hour increments. When the delay
time has elapsed, the selected cooking function will begin. Note: Do NOT

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cook perishable foods on a delayed setting. This setting is best used with
grains, beans, rice, or other foods that will not spoil.

Rice: Set pressure limiting valve to “Airtight”. Press the “Rice” button, the
display will read “00 12”, then press “Start/Cancel”. Pressure will build, and
once pressure is reached, display will read “P0” and the timer will count down.
It will automatically cook rice, then will enter the “Keep Warm” setting when
cooking is completed. Always use the included rice measure. Do not
attempt to cook more than 8 measures of rice at one time. Note: Though the
timer reads 12 minutes, the time taken to reach pressure will vary based on
how much rice is being cooked. The timer will not count down until pressure
has been reached. Cook time will count down in minutes, and after time has
completed, the pressure cooker will enter “Keep Warm.”
Steam: Set the pressure limiting valve to “Exhaust”. Press “Steam” button,
indicator light will blink. Continue to press, or press and hold, “Steam” until
desired steaming time, 01-99 minutes, has been reached. Press “Start/Cancel”
to start cooking cycle. Indicator will stop blinking once the steam cycle has
begun. Cook time will count down in minutes, and after time has completed, the
pressure cooker will enter “Keep Warm.”
Slow Cook: Set the pressure limiting valve to “Exhaust”. Press “Slow Cook”
button, the indicator light will begin to flash and the display will show “0.5”.
This indicates 30 minutes of cooking time. Continue to press, or press and
hold, “Slow Cook” to increase cooking time in 30 minute increments, to a
maximum of 9.5 hours. Once a time has been selected, press the
“Start/Cancel” button to begin the cooking process. The time will count down
in 30 minute increments while cooking. When the cooking time is completed,
the pressure cooker will automatically enter the Keep Warm setting and the
display will read “END.”
Brown: No pressure is used for the “Brown” setting. Press “Brown”; the
indicator light will begin to flash and the display will read “00 00,” no time is
set for browning. Be sure to keep the lid in the open position. To begin
heating, press the “Start/Cancel” button. The indicator light will stop flashing.
Press “Start/Cancel” when food is browned.
Pressure Cook: Set the pressure limiting valve to “Airtight”. Press “High
Pressure” (8.7-11.6 psi) or “Low Pressure” (5.8-8.7 psi) setting. The indicator
light will begin to flash and the display will show cooking time in minutes.
Press the pressure button to desired cooking time, 01 - 99 minutes. Press
“Start/Cancel” to begin cooking process. As the cooker heats, pressure will
build. Once full pressure has been reached, the display will read “P0” and the
timer will begin to count down by half hour. It could take up to 20 minutes to
pressurize, depending on how much liquid is being used and how much food
is being cooked. When cook time is complete, the pressure cooker will beep 3
times, depressurize itself, then go into the Warm setting. Depressurization
could take up to half an hour, depending on volume and type of foods being
cooked.
Warm: Set the pressure limiting valve to “Exhaust”. Press “Keep Warm”, the
indicator light will begin to flash and the display will read “00 00”. Press
“Start/Cancel” to begin warming cycle, indicator light will stop flashing. The
“Keep Warm” setting does not operate on a timer. When warming is complete,
press “Start/Cancel” to cancel warming.

6. Determine if you wish to quickly release or naturally release the pressure.
See cooking time charts and recipes for guidelines.

• When using the quick release method, carefully turn the pressure limiting

valve to the “Exhaust” position. This will quickly release the steam. KEEP

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HANDS AND FACE AWAY FROM PRESSURE LIMITING VALVE WHEN
RELEASING STEAM. When the floating valve at the back of the lid lowers,

pressure has been released.

• To use the natural release method, wait until the floating valve at the back of

the lid lowers. Always use natural release if cooking a soup or other liquid
food, DO NOT turn the pressure limiting valve to “Exhaust”. Wait for the
cooker to cool and the floating valve to sink before opening.

7. Open the lid carefully; grasp the handle and rotate the lid clockwise to unlock,
then lift to open. If the lid does not freely open, the pressure is not completely
released. Let cooker cool for a few more minutes, then try again. When cooking
is complete, unplug the cooker from the outlet.

• A small amount of smoke and/or odor may occur upon initial heating due to the

release of manufacturing oils – this is normal.

• Some minor expansion/contraction sounds may occur during heating and cooling –

this is normal.

We recommend reviewing the “Helpful Hints” section of this manual before using.

C

OOKING TIMES

Here are some basic cooking time guidelines for use with your pressure cooker.
Times may need to be adjusted based on personal preference. When using pressure
cooking, it is better to undercook foods and then add time rather than overcooking. If
additional cooking time is needed, follow cooking directions for setting chosen.

When cooking beans, do not fill the cooking vessel higher than the 8 cup
mark. Always cook beans at “High Pressure.” Use 3 cups water for every cup of

beans being prepared. DO NOT add salt to the beans until after they are cooked. To
reduce foaming, add1-2 tbsp. of oil to the water before cooking beans.

Beans, 1 cup

Black 20 - 25 min. 25 - 35 min.
Cannellini 18 - 25 min. 30 - 40 min.
Chickpeas/Garbanzo 35 - 40 min. 50 - 60 min.
Great Northern 25 - 30 min. 30 - 35 min.
Lentils No soak 8 - 10 min.
Pinto 20 - 25 min. 30 - 35 min.
Navy 20 - 25 min. 30 - 35 min.
Red 20 - 25 min. 30 - 35 min.
Soy 25 - 35 min. 30 - 40 min.

Cooking Time,

Soaked

Overnight

Cooking Time,

Unsoaked

Pressure

Release Method

Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release
Natural Release

When cooking meats, do not fill the cooking vessel higher than the 12 cup
mark. The above times are based on cooking at “High Pressure”.

Meat Cooking Time Pressure Release Method

Beef

Pot Roast, Bottom Round, 3 lbs. 99 min. Natural Release
Brisket 55 min. Natural Release
Corned Beef 24 min. per lb. Natural Release

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Pressure Release

Short Ribs, 2 - 3" thick 50 min. Natural Release
Stew meat, 1 ½" cubes 10 min. Natural Release

Chicken

Whole, up to 3 lbs. 18 - 23 min. Quick Release
Bone-in Breast, up to 3 lbs. 9 - 10 min. Quick Release
Boneless Breast, up to 3 lbs. 5 - 6 min. Quick Release
Bone-in Thighs/Legs 9 - 12 min. Quick Release
Boneless Thighs/Legs 8 - 10 min. Quick Release

Lamb

Shanks; 4, 12 oz. ea. 24 min. Natural Release
Chops, ½ - 1" thick 6 - 12 min. Quick Release
Stew meat, 1 ½" cubes 22 - 25 min. Natural Release

Pork

Bone-in Chops or Loin, ¾ - 1"
thick

Brown meat, then

9 - 11 min.

Quick Release

Boneless Roast, up to 3 lbs. 50 - 55 min. Natural Release
Spareribs, 2 - 3" pieces 22 - 28 min. Quick Release

Veal

Boneless Shoulder Roast 10 min. per lb. Natural Release
Chops, ½ - 1" thick 6 - 12 min Quick Release
Stew meat, 1 ½" cubes 9 - 10 min. Natural Release

Fish

Steaks and Fillets 1" 4 - 5 min. Quick Release
Steaks and Fillets 1½" 6 - 7 min. Quick Release

When cooking vegetables, do not fill the cooking vessel higher than the 12 cup
mark. The above times are based on cooking at “High Pressure.”

Artichokes, Med. to Lg. 8 - 10 min. Quick Release
Green, Yellow, or Wax Beans 2 - 3 min. Quick Release
Beets 12 - 16 min. Quick Release
Broccoli, florets 1 - 3 min. Quick Release
Cauliflower, florets 1 - 4 min. Quick Release
Carrots

Collard Greens 3 - 4 min. Quick Release
Corn on the cob 3 - 5 min. Quick Release

Eggplant 2 - 3 min. Quick Release
Kale 1 - 2 min. Quick Release
Parsnips

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Vegetable Cooking Time

Method

baby cut 3 - 5 min. Quick Release

½" slices 2 - 5 min. Quick Release

peeled and cubed 3 - 4 min. Quick Release

½" slices 1 - 2 min. Quick Release

Peas 1 - 2 min. Quick Release
Peppers 1 - 3 min. Quick Release
Potatoes, Sweet, sliced ½ - 1½" thick 4 - 8 min. Quick Release

Vegetable/Fruit Cooking Time Pressure Release Method

Potatoes, White

Whole, 1½ - 2½" thick 10 - 15 min. Quick Release

Sliced, ½ - ¾" thick 3 - 5 min. Quick Release
Rutabaga, cubed or sliced 3 - 5 min. Quick Release
Spinach 1 min. Quick Release
Squash, Acorn Halved & Seeded 7 - 12 min. Quick Release
Squash, Butternut Peeled & Cubed 6 - 10 min. Quick Release
Squash, Spaghetti Quartered 10 - 12 min. Quick Release
Squash, Zucchini or Yellow 1 - 3 min. Quick Release
Turnips, Sliced or Cubed 3 - 5 min. Quick Release
Apples, dried 3 min. Quick Release
Apples, fresh in slices or pieces 2 - 3 min. Quick Release
Apricots, dried 4 min. Quick Release
Apricots, fresh, whole or in halves 2 - 3 min. Quick Release
Peaches, dried 4 - 5 min. Quick Release
Peaches, fresh in halves 3 min. Quick Release
Pears, dried 4 - 5 min. Quick Release
Pears, fresh in halves 3 - 4 min. Quick Release
Prunes 4 - 5 min. Quick Release
Raisins 4 - 5 min. Quick Release

To steam vegetables, use a steaming basket that allows for at least half an inch clearance
for the cooking vessel or the included rack.
Fresh fruits should be cooked at low pressure, dried fruits at high pressure.

When cooking grains, do not fill the cooking vessel higher than the 8 cup mark.

Always use the included rice measure in a ratio of 1:2.

Rice & Grains Cooking Time Pressure Release Method

Brown, Red, Wehani, or
Black Japonica Rice

High Pressure, 10 min. Natural release 10 min, then quick release.

Kamut High Pressure, 20 min. Natural release 10 min, then quick release.

Quinoa High Pressure, 2 min. Natural release 10 min, then quick release.

Wild Rice High Pressure, 25 min. Natural release 10 min, then quick release.

Wheat Berries High Pressure, 30 min. Natural release 10 min, then quick release.

H

ELPFUL HINTS

• To adapt conventional recipes to a pressure cooker, reduce the cooking time to  of
the total. Pressure cooking generally cooks 3 times faster than conventional methods.
Many pressure cooker recipes are available on our website, www.westbend.com.

• Pressure cooking is ideally suited to tougher, less expensive cuts of meat.

• Fresh fruits and fish should always be cooked at low pressure.

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A

B

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• When cooking frozen foods, add about 1 - 2 minutes to the cooking time.

• Always use at least 1 cup of liquid to build up enough pressure to cook. If cooking for

45 minutes or longer, use at least 1½ cups of liquid. Less liquid is needed for pressure
cooking than traditional cooking.

• When cooking foods that expand, never fill the cooking vessel more than half full. If
cooking liquids, or foods that won’t sputter or expand, do not fill more than  full.

• For beans, pastas, or foods likely to sputter, add one to two tbsp. cooking oil to the
water in the pressure cooker. This will help reduce sputtering.

• When pressure cooker is heating up, and periodically through the cooking cycle, it is
normal for some pressure to be vented from the floating valve.

• When using a pressured setting, the timer will not count down until pressure has been
reached. When pressure has been reached, the display will read “P0”.

• If you find that your food does not cook in the time set, your cooking cycle can be
extended by resetting the cycle or using the “Steam” setting for an additional time.

• When slow cooking, the timer counts down by the half hour, not by minute.

• If there is a brief power interruption of less than five minutes, the program position is

stored in memory and the machine will resume when the power is restored.

• For recipes that call for cooking for 0 minutes, simply let the pressure build up, then
release the pressure immediately after pressure has been reached.

• If you are cooking foods that are likely to overcook, use a quick release. If you are
cooking foods that are unlikely to overcook, use the natural release method. Follow
recipe guidelines.

• For any time setting, you can also press and hold the desired setting to quickly advance
the timer count.

• The cup measures inside the cooking vessel are not based on 8 oz. cups, they are
specifically for making rice.

• When the pressure limiting valve knob is turned, steam will release quickly and forcefully.

• When pressure cooking at high altitudes, adjustments to cooking times must be made.

The general rule is for every 1000 feet above 2000 feet to increase cooking time by 5%.
For example, at 3000 feet, add 5%, at 4000 feet add 10%. You will also need to
increase the amount of liquid you are cooking with, about half of the increased time.
Example, 10% extra time will need about 5% extra liquid. This will likely need to be
adjusted to personal preference.

C

LEANING YOUR ELECTRIC PRESSURE COOKER

1. Unplug pressure cooker and cool completely. Do not clean the pressure cooker until it
has cooled.

2. Wash the cooking vessel using warm, soapy water. Rinse thoroughly and dry. Washing
in a dishwasher is not recommended.

3. Remove the drip catcher, wash in warm, soapy water, rinse and dry thoroughly, then
replace.

4. Carefully remove the lid gasket (A). Wipe under and around the rail. Follow the special
cleaning instructions for the lid gasket.

5. Remove the splash filter (B) from the underside of the lid,
remove the floating valve (C) and gasket and wash
thoroughly. Use a bottle brush or pipe cleaner to clean all
openings. Dry thoroughly, then replace on the lid; place
floating valve in the opening and fit the gasket over the ridge
at the bottom. Replace splash filter by pressing back onto the
prongs on the underside of the lid.

6. To remove lid completely, open lid about 2 inches, then slide left along the rail until the
lid is clear. To replace, hold the lid at the same angle, and slide right onto the rail.

7. Wipe interior and exterior surfaces of the pressure cooker with a damp cloth and dry
thoroughly.

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Special Cleaning Instructions for the Lid Gasket: The lid gasket is made of a silcone
and may occasionally pick of the scents of foods being cooked. The lid gasket must be
removed from the lid after every use and washed in warm, soapy water. We recommend
using a degreasing dish detergent to wash the lid gasket. While cleaning, always examine
the lid gasket closely for any signs of wear or damage. Do not put the gasket in a
dishwasher. Do not use harsh cleaners or bleach. Dry with a towel and store it loose in
the bottom of the cooking vessel.

If an odor is particularly stubborn, lay the lid gasket flat in a dishpan, or other pan large
enough to lay the gasket in. Cover the lid gasket with boiling water and add a generous
amount of the degreasing dish detergent, and swish it around to get it soapy. When the
water is cool enough to work with and the lid gasket has soaked for a while, scrub the lid
gasket using a soft dish brush or toothbrush. Thorougly clean all of the hard to reach
areas.
Rinse off the dishpan and the lid gasket. Put the lid gasket back in the pan while it’s still
wet, and coat it completely with baking soda. Let the lid gasket sit in the baking soda for
several hours, then rinse it with hot tap water and more dish detergent. Rinse well and
allow to air dry. You can repeat these steps if necessary, but it may not remove all odor
entirely.

Storage instructions: To avoid retaining smells, we recommend storing your pressure
cooker with the lid open or removed.

This appliance has no user serviceable parts.

T

ROUBLESHOOTING

The pressure limiting valve seems loose. Is that a problem?

• When you are not cooking, the pressure limiting valve will remain loose. When

cooking begins, with the pressure limiting valve set to “Airtight”, it will no longer be
loose or freely turn as pressure builds. Occasionally while cooking, steam may
escape from the pressure limiting valve. This happens if it is not properly set to
“Airtight”. If this is the case, use tongs to gently adjust the pressure limiting valve to
the “Airtight” position.

When I choose a menu function, nothing is happening. Why?

• Did you press the “START/CANCEL” button after choosing your cook setting?

Always check that the pressure limiting valve is set to “Airtight” when using a
pressured setting. When cooking at a pressure setting, it takes time to build pressure
up in the appliance. The display will not change while pressure is building, which can
take up to 20 minutes. When the appliance is operating, the light over the selected
function will remain solidly lit. If the light is blinking, press “START/CANCEL.”

I set the pressure cooker to “High Pressure” or “Low Pressure” or “Rice” and it
starts to build pressure, but then it beeps 3 times and goes into “Keep Warm” and
my food isn’t cooked. What is happening?

• First, check to be sure that you set the cook time. If you have, then the pressure

cooker is sensing that there is a leak somewhere and that it hasn’t been sealed
properly. Carefully check the gasket on the floating valve and the lid gasket is seated
properly or damaged. If there is a damaged gasket, do not use the appliance and
contact customer service to order a replacement. If the gaskets are in position and
show no damage, make sure that the lid is closed securely. Unplug the cooker, wait
15 seconds, plug in, then reprogram. It is also possible that you may not be using
enough water for what you’re trying to cook. Increase the amount of water you’re
using by at least half a cup, and reprogram.

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Steam is being released around the rim of the lid while the pressure cooker is
pressurizing. How do I fix this?

• This happens when the lid gasket has not formed a proper seal. Press “Start/Cancel”

to cancel all functions, then set the pressure limiting valve to “Exhaust”. Once all
steam has dissipated, open the lid. Run a damp cloth around the lid gasket to clean
any debris that may be there. Check that it is completely under the rail with no tears
or gaps. Close and lock the lid, then reprogram the cooker.

Steam is escaping from the floating valve during the pressurization sequence,
why?

• It is normal for small amounts of steam to be released during the pressure cycle.

However, if you are noticing a steady stream of steam escaping from the floating
valve, use tongs or a similar instrument to adjust the floating valve’s position. Steam
will then cause the floating valve to lift and create a seal.

Steam is escaping from the pressure limiting valve during the pressurization
sequence, why?

• Always check that the pressure limiting valve is set to “Airtight” when using a

pressured setting. If it is not seated correctly, use tongs to gently adjust the pressure
limiting valve to the “Airtight” position. If steam continues to escape, cancel all
functions, set pressure limiting valve to “Exhaust” and exhaust all steam in the
cooker. When steam is released, gently pull up on the pressure limiting valve to
remove it from the lid. Check the wires on the underside, if they are bent, loose, or
damaged, contact customer service for replacement. Make sure there is no food or
debris in the valve. Replace the pressure limiting valve. If there are still problems
after checking these, contact customer service for assistance.

My food is done, the cooker has beeped, and I released the pressure but my lid
won’t open. Why?

• Check the floating valve at the back of the lid. If it is still in the up position, it may be

stuck. Gently tap on the cooker to dislodge it. Check that all steam has been vented,
then turn the lid to open.

R

ECIPES

Here are a few great recipes to get you started. Please visit our recipe section
at www.westbend.com for more.

Beef Stew

1½ lbs. Beef Stew Meat, cubed
1 med. Onion, Chopped
4 med. Carrots, Sliced ½”
2 Ribs Celery, Sliced ½”
4 med. Potatoes, Sliced ½”
1 - 28oz. can Diced Tomatoes

1 tbsp. Worcestershire Sauce
2 tbsp. Dried Parsley Flakes
1 Bay Leaf
1 tsp. Salt
¼ tsp. Pepper
2 tbsp. Quick Cooking Tapioca

1 - 10.5 oz. Beef Broth

1. Add all ingredients to cooking vessel. Stir to combine.

2. Securely close lid to locked position, set pressure limiting valve to “Airtight”.

3. Follow basic directions for pressure cooking, and cook at high pressure for 30
minutes, or slow cook for 5 hours.

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Barbecued Ribs

 cup All-purpose Flour
¼ tsp. Garlic Powder
¼ tsp. Salt
 tsp. Pepper
1½ lbs. Boneless Country-style Ribs, cut
into 2” pieces

1. In a large, resealable plastic bag, combine the flour, salt, pepper, and garlic powder.
Add rib pieces, seal the bag, then shake to coat the ribs.

2. Add the oil to the cooking vessel, then use the “Brown” setting to brown the meat on
all sides. Drain grease when meat is browned.

3. Combine the ketchup, hot pepper sauce, water, and chili powder then pour over the
ribs.

4. Follow basic directions for pressure cooking, and cook at high pressure for 35
minutes.

Porkchops with ‘kraut

6 bone-in Pork Chops
2 tbsp. Vegetable oil
2 - 14. Oz cans Sauerkraut, drained
6 med. Potatoes, peeled & sliced

1. Add oil to cooking vessel and brown pork chops on both sides. When browned,
remove pork chops and drain oil. Salt and pepper chops.

2. Place sauerkraut into the bottom of cooking vessel and spread evenly. Sprinkle with
brown sugar. Place pork chops onto sauerkraut, then layer potatoes on top. Add
water to the cooking vessel.

3. Securely close lid to locked position, set pressure limiting valve to “Airtight”.

4. Follow basic directions for pressure cooking, and cook at high pressure for 15
minutes.

Paprika Chicken

3 lb. Chicken breast or chicken pieces
¾ tsp. Salt (divided)
½ tsp. Ground pepper
2 tbsp. Oil
1 tbsp. Butter
4 cups Onions, finely diced
Pinch of sugar
1 cup Red bell pepper, diced

1. Season chicken with ½ tsp salt and pepper

2. On “Brown” setting, heat oil and butter. Add onions and sprinkle with sugar- sauté
with wooden spoon until onions are soft and light brown. Remove.

3. Brown chicken a few pieces at a time. Remove.

4. Stir in sautéed onions, bell peppers, tomato paste, paprika, and crushed red
pepper. Add the chicken broth, marjoram and chicken and stir.

5. Lock the cover into cooking position and follow directions for cooking. Cook on
“High Pressure” for 10 minutes.

6. Just before chicken is done, whisk together sour cream, flour, and the remaining ¼
tsp salt in a small bowl until smooth.

7. When the chicken is done, remove chicken. Stir the sour cream mixture into the
sauce and heat mixture on “Brown” setting until the sauce coats the spoon. Return
chicken to the sauce and heat for another minute.

1 tbsp. Vegetable Oil
1 cup Water, hot
½ cup Ketchup
¼ tsp. Chili Powder
 tsp. Hot Pepper Sauce
1 small Onion, sliced

2 tbsp. Brown Sugar
1½ cups Water
¼ tsp. Pepper
½ tsp. Salt

½ Green bell pepper, diced
2 tbsp. Tomato paste
2 tbsp. Sweet paprika
1 tsp. Crushed red pepper
1 tsp Dried marjoram (optional)
1 cup Reduced sodium chicken broth
½ cup sour cream
1 tbsp. All-purpose flour

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“Baked” Pasta Casserole

1 lb. Rigatoni, ziti, or penne pasta
¾ -1 lb. Ground beef
1 med. Carrot, chopped finely
1 med. Onion, chopped finely
1 med. rib Celery, chopped finely

1. Preheat pressure cooker to brown setting. Add 1 - 2 tbsp. butter to the cooking vessel,
then cook the onions, carrots, and celery for about 5 minutes. Add the meat, ½ tsp.
salt, and pepper to taste. Cook meat until browned.

2. Add pasta, tomato puree, remaining salt and stir to combine. Add enough water to
cover pasta completely. Note: do not use quick cooking pastas.

3. Securely close lid to locked position, set pressure limiting valve to “Airtight”.

4. Follow basic directions for pressure cooking, and cook at low pressure for 5
minutes. Use quick pressure release when cooking has completed. If pasta is too
done, reduce cooking time by 1 - 2 minutes. Sprinkle cheese over finished dish prior
to serving.

Mediterranean Fish

4 White fish fillets, thawed (cod,
haddock, halibut, etc.)
1 cup Black salt-cured olives
1 lb. Cherry tomatoes, sliced into halves
2 tbsp. Pickled capers

1. Place 2 cups water into the cooking vessel. Place rack into cooking vessel. In a
separate, 8” heat-safe dish, cover the bottom of the dish with cherry tomato halves,
sprinkle with thyme. Place the fish on top of the layer of tomatoes, then cover with
remaining tomatoes, garlic, a dash of olive oil and season with salt.

2. Place the dish onto the rack in the pressure cooker. If your dish doesn’t have
handles, form handles by wrapping the bottom of the pan with foil and make
handles from extra foil. Securely close lid to locked position, set pressure limiting
valve to “Airtight”.

3. Follow basic directions for pressure cooking, and cook at low pressure for 9
minutes.

4. Use quick release method to release steam. Remove heat-safe dish and serve fish
and tomatoes. Top with capers and olives. Season with salt, pepper, olive oil, and
thyme as desired.

Pepper Eggs

For Dish:

1 cup Water
2 Eggs
2 Bell Peppers, seeded, tops removed
2 slices Gouda or mozzarella cheese
1 small bunch Arugula or rucola lettuce
2 slices Whole wheat bread, toasted

1. Make the sauce by whisking all sauce ingredients together until smooth and
thoroughly combined.

2. Place water and rack into the cooking vessel. Cut the tops off of the peppers and
form a bowl, about 1½” deep. Break an egg into each “bowl” and cover with foil. Set
on the rack.

3. Securely close lid to locked position, set pressure limiting valve to “Airtight”.

4. Follow basic directions for pressure cooking, and cook at low pressure for 4
minutes.

5. Use quick release method to release steam. Stack a slice of toast, cheese, lettuce,
and pepper bowls. Top with a dollop of sauce.

1 - 14.5 oz. can Tomato purée
2 cups Shredded mozzarella
2½ tsp. Salt
Pepper, to taste

1 bunch Fresh thyme
1 clove Garlic, pressed
Olive oil
Salt & Pepper, to taste
2 cups Water

For Sauce:

 cup Mayonnaise
1½ tsp. Dijon mustard
1 tsp. Lemon juice
3 tbsp. Orange juice
1 tbsp. White wine vinegar
½ tsp. Salt
1 tsp. Turmeric

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Gluten-free Pressure Cooker Breakfast Cereal

2 cups Sweet brown rice
1 cup Quinoa, black or red

5½ cups Water
1 tsp. Salt

1. Put all ingredients into the cooking vessel; stir.

2. Securely close lid to locked position, set pressure limiting valve to “Airtight”.

3. Follow basic directions for pressure cooking, and cook at high pressure for 12 minutes.

4. Flavor or sweeten as desired for serving. Serve with fresh fruits, cream, or
sweeteners like agave or flavored oils.

Breakfast Hash

6 eggs, beaten
6 small potatoes, shredded

1 cup shredded cheese
¼ cup Chicken broth

1 cup Ground breakfast sausage

1. Preheat pressure cooker to brown setting.

2. Squeeze excess moisture out of shredded potatoes, then add to preheated cooking
vessel. Brown potatoes on both sides, then add remaining ingredients. Gently stir to
combine.

3. Securely close lid to locked position, set pressure limiting valve to “Airtight”.

4. Follow basic directions for pressure cooking, and cook at high pressure for 15 minutes.

Creamy Cheesecake with Fruit Glaze

1 tbsp. Butter
4 tbsp. Bread or Cookie Crumbs
2 - 8oz. pkg. Cream Cheese
¾ cup Sugar
¼ cup Heavy Cream
2 tsp. Vanilla

2 tsp. Lemon Zest, grated
2 tbsp. All-purpose Flour
6 tbsp. Sour Cream
2 Eggs
2 Egg Yolks
2 cups Water

1. Butter a 7 inch springform pan, then sprinkle with bread or cookie crumbs. Set aside.

2. Blend cream cheese, sugar, cream, vanilla, lemon zest, flour, and sour cream. Beat in
the egg yolks and eggs, then pour mixture into the prepared springform pan.

3. Unroll about 2 feet of aluminum foil and center the springform pan onto it. Unroll
another piece of foil, cover the pan, then crimp around the edges to seal. Use excess
length of foil to create a handle to assist removal from the pressure cooker.

4. Place the rack in the bottom of the cooking vessel, pour the 2 cups of water into
cooking vessel, then place covered springform pan on top of trivet.

5. Follow directions to cook at “High Pressure” for 40 minutes. When done, allow
natural release.

6. Remove from cooking vessel, loosen the foil and cool. Then chill for 4 hours or
overnight. Before serving, cover with your favorite fruits or fruit preserves. Remove
from springform pan and serve.

Chocolate Hazelnut Bread Pudding

8 cups day-old bread, cubed, crusts removed
¼ cup Butter
2 tsp. Chocolate chips
4 Eggs
1½ cups Milk

½ cup Heavy cream
¼ cup Sugar
½ tsp. Vanilla extract
½ cup Chocolate hazelnut spread
¼ tsp. Salt

1. Grease the sides and bottom of the cooking vessel. Add the cubed bread.

2. In a microwave-safe dish, melt the butter and chocolate chips together. Set aside to
cool slightly.

3. Combine the eggs, milk, cream, sugar, vanilla, chocolate hazelnut spread, and salt
in a large mixing bowl. Add the melted butter and chocolate chips, whisking until
completely smooth.

4. Pour the mixture over the cubed bread in the cooking vessel. Press the mixture into
the bread until the top cubes have absorbed it.

5. Close and lock the cover, set the pressure limiting valve to “Exhaust” and slow cook
for 3 hours. Serve warm.

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RODUCT WARRANTY

Appliance 1 Year Limited Warranty

Focus Electrics, LLC (“Focus Electrics”) warrants this appliance from failures in the material
and workmanship for one (1) year from the date of original purchase with proof of purchase,
provided the appliance is operated and maintained in conformity with the provided Instruction
Manual. Any failed part of the appliance will be repaired or replaced without charge at Focus
Electrics’ discretion. This warranty applies to indoor household use only.

This warranty does not cover any damage, including discoloration, to any non-stick surface of
the appliance. This warranty is null and void, as determined solely by Focus Electrics if the
appliance is damaged through accident, misuse, abuse, negligence, scratching, or if the
appliance is altered in any way.

THIS WARRANTY IS IN LIEU OF ALL IMPLIED WARRANTIES, INCLUDING WARRANTIES
OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, PERFORMANCE, OR
OTHERWISE, WHICH ARE HEREBY EXCLUDED. IN NO EVENT SHALL FOCUS
ELECTRICS BE LIABLE FOR ANY DAMAGES, WHETHER DIRECT, INDIRECT,
INCIDENTAL, FORSEEABLE, CONSEQUENTIAL, OR SPECIAL, ARISING OUT OF OR IN
CONNECTION WITH THIS APPLIANCE.

If you think the appliance has failed or requires service within its warranty period, please
contact the Focus Electrics Customer Service Department at [phone], or e-mail us at
[e-mail]. A receipt proving the original purchase date will be required for all
warranty claims, hand written receipts are not accepted. You may also be required to return
the appliance for inspection and evaluation. Return shipping costs are not refundable. Focus
Electrics is not responsible for returns lost in transit.

Replacement parts, if available, may be ordered directly from Focus Electrics, LLC several
ways. Order online at www.focuselectrics.com, e-mail [e-mail], over the
phone by calling [phone], or by writing to:

Focus Electrics, LLC
Attn: Customer Service
P. O. Box 2780
West Bend, WI 53095

To order with a check or money order, please first contact Customer Service for an order total.
Mail your payment along with a letter stating the model or catalog number of your appliance,
which can be found on the bottom or back of the unit, a description of the part or parts you are
ordering, and the quantity you would like. Your check should be made payable to Focus
Electrics, LLC.

Your state/province’s sales tax and a shipping fee will be added to your total charge. Please
allow two weeks for processing and delivery.

This manual contains important and helpful information regarding the safe use and care of your
new Focus Electrics product. For future reference, attach dated sales receipt for warranty proof
of purchase and record the following information:

Date purchased or received as gift: _______________________________________________
Where purchased and price, if known: _____________________________________________
Item number and Date Code (shown bottom/back of product):___________________________

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L5861 05/12 West Bend®, a Brand of Focus Electrics, LLC. Printed in China

Valid only in USA and Canada

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EPLACEMENT PARTS