6Qt. Digital Pressure Cooker Model EPC-608 EPC-608W INSTRUCTION MANUAL Before operating your new appliance, please read all instructions carefully and keep for future reference.
TABLE OF CONTENTS….
IMPORTANT SAFEGUARDS… When using pressure cookers, basic safety precautions should always be followed: 1. Read all instructions before operating your pressure cooker. 2. Do not operate while unattended. 3. Do not touch hot surfaces. Use handles or knobs. 4. Close supervision is necessary when the pressure cooker is used near children. 5. DO NOT allow children to operate under any circumstance. 6. Do not place the pressure cooker in a heated oven or on a stove top. 7.
28. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. 29. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. 30.
ABOUT YOUR PRESSURE COOKER . This digitally controlled and automatic electric pressure cooker uses advanced technology so you and your family can enjoy the benefits of better, faster and healthier cooking. Your Elite Pressure Cooker seals in steam to cook hotter and faster while maintaining important nutrients for healthier meals. Cook fast and with less water to save vital natural resources and energy.
PARTS & FEATURES… 1. 2. 3. 4. 5. 6. 7. 8. Handle Lid Pressure Limiting Valve Float Valve (external view) Float Valve (internal view) Lid Lock-Slider Sliding Latch for Lid Inner Pot 9. 10. 11. 12. 13. 14. 15. 16. Outer Pot Upper Body & Handle Control Panel Power Cable Steam Condensation Cup Body Cover/Structure Spoon/Ladle Holder Lower Body Base 5 17. 18. 19. 20. 21. 22.
BEFORE FIRST USE . Working Pressure 0~70kPa 1. 2. PSI 12 PSI Maximum Pressure 90kPa Keep Warm Temperature 140ºF ~ 175 ºF Preset Timer Half Hour Increments 1~24 Hours Remove packaging materials such as cardboard, plastics or Styrofoam and discard appropriately. Clean all the parts by wiping with a soft damp cloth or sponge and dry thoroughly. LID ASSEMBLY: 1.
DISMANTLING & INSTALLING LID: 3. How to dismantle/remove the lid: When the lid (2) of the cooker is in the upright vertical position (Figure 7), hold the lid with both hands, and adjust the height between the Lid and the upper edge of the cooker to approximately 10cm (Figure 8). Then turn it counterclockwise until you reach the Closed Lid position (Figure 9). In order to remove the lid, you will need to move in an upward direction (Figure 10). 4.
PREPARING YOUR PRESSURE COOKER . 1. To open the lid, hold the Handle (1) and turn it in a clockwise direction until you reach the Opened Lid position. Then pull upwards to vertical position (Figure 14 & 15). 2. Remove the inner pot (8) and place desired food and liquids into the pot. The amount of water and food should not exceed 4/5 of the height of the inner Pot (Figure 16.) For food that will expand in water, the level should not exceed 3/5 of the Inner Pot (Figure 17).
4. Closing the lid. a) Make sure the Rubber Seal Ring (21) is fitted properly onto the inner part of the lid (2). b) Observe the Rubber Seal Ring (21) inside the Lid (2) and ensure that it is evenly fitted into the track. (Caution: If the rubber seal ring is damaged, do not use the pressure cooker. Contact Customer Service to repair or replace.) c) Close the lid. d) Hold the Handle (1) and turn it to the “Closed” position or Counter -clockwise. (Figure 20 & 21). 5.
OPERATING INSTRUCTIONS . HOW TO USE THE MENU BUTTONS: There are eight Menu Buttons programmed for your pressure cooker. These are provided for quick and easy cooking for small portions of food in addition to manual programming. (When cooking food that is more than 3-4lbs. or more than 6-cups, please use the Timed Cooking function.) Each of these choices is programmed to detect the weight of food being cooked and how much liquid is inside the pot during the cooking cycle.
9) When cooking has completed, the pressure cooker will beep 3-times and automatically go to Keep Warm. 10) The Keep Warm indicator light will illuminate. The Pressure Cooker will automatically release the pressure naturally. This will take approximately 10-15 minutes. 11) If you wish to Quick Release the pressure, move the Pressure Limiting Valve (3) to “Exhaust” position to release the pressure until the Float Valve (5) sinks. (Figure 23a & 23b).
HOW TO USE THE PRESSURE COOK TIME: Setting your own cook time is ideal for cooking meat or poultry that weighs more than 3-pounds. It is also suggested for slow-cooking certain recipes that require cooking for more than 30minutes. The programmed cook time can be set up to 90-minutes. 1) 2) 3) 4) 5) 6) Prepare desired food and place into cooking pot. Secure the lid onto the unit, turn it Counter-clockwise to lock it in place properly.
HOW TO USE THE PRE-SET TIMER: If you wish to program your pressure cooker to automatically cook prepared food, you can Pre-Set the pressure cooker for up to 24-hours. (*See Tip Caution #5) 1) 2) 3) 4) 5) 6) 7) Prepare desired food and place into cooking pot. Secure the lid onto the unit, turn it Counter-clockwise to lock it in place properly. Make sure the Pressure Limiting Valve (3) is set to the “Airtight” position. Plug the power cord into a 120V power outlet. The LED screen will display 0000.
HOW TO BROWN/SAUTÉ INSIDE THE PRESSURE COOKER: Certain recipes suggest that you brown meat or sauté vegetables to ensure juices are retained during cooking. It also provides nice coloring when meat or vegetables are cooked and ready to serve. To brown or sauté: 1. Open and/or remove the lid depending on your preference. 2. Press the BROWN / WILD RICE button to manually begin the heating process. 3. Put food into the Inner Pot (8) and brown/sauté to desired consistency.
HOW TO USE THE PRESSURE COOKER FOR CANNING: It is recommended to purchase a separate instructional book that is specific to Canning. These books can be purchased at a local book store or on the internet. This pressure cooker can be used to do basic pressure canning and the water-bath method. Low-Acidic fruits and vegetables and High-Acidic fruits and vegetables are recommended. It is not recommended to can foods such as meat or seafood products in this unit.
CLEANING & MAINTENANCE . 1. 2. 3. 4. 5. 6. 7. Always make sure the Pressure Cooker is unplugged, depressurized and completely cooled down before dismantling. Use a non-abrasive sponge or damp wash cloth to clean the exterior of the outer body (9) and the exterior surface of the pressure cooker. NEVER immerse the pressure cooker in any liquids. Remove the Steam Condensation Cup (13) and rinse it thoroughly and let dry. Clean the Upper Body (10) with a damp sponge or wash cloth.
FAQ (FREQUENTLY ASKED QUESTIONS) . 1) Is the Airtight/Exhaust Valve Knob on the top of the lid supposed to be loose? - If you are not cooking or using the unit, the Valve Knob will be loose. It will turn 360 degrees and may even come off if you pull on it. Once you start using the pressure cooker and the pressure has built up, and the Valve Knob is set to “Airtight” properly, it will not be loose anymore. - Sometimes during cooking and pressurizing, steam may escape from the Valve.
5) Steam is being released around the rim of the lid during the pressurizing sequence. How do I fix this? - The Rubber Sealing Ring did not make a proper seal. Cancel all the functions. Exhaust any remaining pressure and steam. Open the lid and remove it entirely. Check the Rubber Sealing Ring to make sure it is positioned properly. Rub a wet cloth along it to make sure it is clean of debris and it is smooth. Re-assemble the lid, lock it securely in place and restart the cooking process.
COOKING TIME CHART . Courtesy of www.healthfoods.com Please note that all the below information is for your reference only and can be adjusted according to the user’s preference. Meat/Poultry • Always cook meat or poultry with at least 1-3 cups of liquid. If the cooking time exceeds 15 minutes, use 2 cups of liquid. If weight of meat or poultry is 3lbs, use 3 cups of liquid. Preserved or salted meats should be immersed in water.
Vegetables • Always cook with at least 1-2 cups of liquid. • Add 1-2 additional minutes to cooking time when preparing frozen vegetables. • Use the quick-release release method at the end of cooking cycle so vegetables will not become soggy. (Below chart is for quantity approximately half a pot).
*Split peas and rhubarb can foam, froth, and sputter, and can clog the pressure release device (steam vent). These foods should not be cooked in a pressure cooker. Dried Beans and Other Legumes • • • • Place beans or legumes in pressure cooker. Add 3 cups of water for each cup of beans or legumes. Add 1 tablespoon of vegetable oil for each cup of water to cut down on foaming. Do not add salt until after cooking. Let pressure drop naturally after cooking.
RECIPES . Please visit the Peggy Under Pressure Blog for recipes and instructions featuring the Elite Platinum Pressure Cookers. www.peggyunderpressure.com Please note that all information is for your reference only and can be adjusted according to the user’s preference. Results may vary. The blog is in no way affiliated with retail department stores, online shopping sites or television shopping networks. If you have any questions regarding any of the recipes, please contact the author of the blog directly.
BEEF IN PEPPER SAUCE SERVES 4 INGREDIENTS Pepper Sauce 1 red bell pepper or green bell pepper 1/2 cup baby carrot 1 (8 ounce) can tomato sauce (1 tbsp to be use later) 2 garlic cloves 2 teaspoons ground ginger 1 teaspoon turmeric 1 teaspoon salt 1/2 teaspoon black pepper 1/2-1 teaspoon cayenne pepper (depends on how spicy you like it) 1/2 teaspoon ground cardamom Remaining Ingredients 2 tablespoons olive oil 2 lbs boneless sirloin steaks, cut into strips salt & pepper 1 cup water 1/2 teaspoon paprika 1/2 te
CHICKEN PICCATA SERVES 6 INGREDIENTS 6 chicken breast halves 1/2 cup all-purpose flour 1/4 cup olive oil 4 shallots 3 garlic cloves, crushed 3/4 cup chicken broth 1/3 cup fresh lemon juice 1 tablespoon sherry wine 2 teaspoons salt 1/4 teaspoon white pepper 1 cup pimento stuffed olive, minced 1/4 cup sour cream 1 tablespoon potato starch or flour 1/4 cup fresh parmesan cheese, grated (1 ounce) fontinella cheese, grated 1 lemon, thinly sliced, to garnish 1 teaspoon dried basil DIRECTIONS Lightly dust chicke
ITALIAN POTATO, RICE, & SPINACH SOUP SERVES 6 INGREDIENTS 1/4 cup olive oil 6 leeks, white part only, sliced 3 garlic cloves, crushed 2 carrots 1/2 cup Arborio rice 3 potatoes, cut in large chunks 5 cups chicken stock 1/2 cup parsley, chopped 1/2 cup celery, chopped 1 bay leaf 1 teaspoon salt 1/4 teaspoon pepper 2 teaspoons dried basil 2 tablespoons fresh lemon juice 3 tablespoons tomato paste 1 tablespoon light brown sugar 10 ounces fresh spinach, rinsed, cut in large pieces 1/4 cup parmesan cheese, grate
CHICKEN ADOBO SERVES 4 -5 INGREDIENTS 8-9 chicken thighs 2 cups water 2 cups low sodium soy sauce 1 large onion (cut into rings) 8 garlic cloves (chopped up) 3 bay leaves 2 tablespoons cooking sherry 1 teaspoon ground black pepper 3 tablespoons molasses 1 tablespoon olive oil Jasmine rice DIRECTIONS In the pressure cooker, heat olive oil over heat. Brown the chicken thighs on both sides. (Follow the Browning/Sautéing instructions on Page-14 of this manual.) - Remove and set aside.
TUSCAN LAMB SHANK SERVES 5 INGREDIENTS 3/4 cup dried great northern beans 3 1/4 cups water, divided 3 lbs lamb shanks (about 2 large shanks) 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 2 teaspoons olive oil, divided 1/2 cup shallot, sliced 6 garlic cloves, sliced 1 cup dry red wine 1/4 cup sun-dried tomato 1 teaspoon dried rosemary 1 tablespoon Worcestershire sauce 1 (14 1/4 ounce) can low sodium beef broth 2 tablespoons flat leaf parsley, chopped 5 cups egg noo
SOUTH OF THE BORDER SPICY CHILI SERVES 6 INGREDIENTS 2 tablespoons olive oil 2 medium onions, chopped 3 garlic cloves, minced 1 1/2 lb ground beef 2 teaspoons ground cumin 2 tablespoons chili powder, or to taste 1 1/2 teaspoons oregano 1 bay leaf 2 teaspoons celery seed Salt to taste 1 tablespoon flour 1 1/2 cups crushed tomato 1 cup beef stock 1 1/2 cups cooked pinto or red kidney beans Garnishes Grated cheddar or Monterey Jack cheese Finely chopped onion Shredded lettuce DIRECTIONS Heat the oil in the p
TRADITIONAL MEAT LOAF SERVES 4 INGREDIENTS 1 1/2 lb mixture of chopped or ground lean beef, pork and veal 1 teaspoon salt Freshly ground pepper 2 slices bread, soaked in water and squeezed dry 2 tablespoons parsley 1 medium onion, minced 1 garlic clove 1 egg 2 tablespoons chicken stock 2 teaspoons Worcestershire sauce 2 tablespoons olive oil 1 cup tomato sauce 1 cup water DIRECTIONS In a bowl, combine the chopped meat, salt, pepper, bread, parsley, onion, garlic, egg, chicken stock and Worcestershire sauce.
JAMBALAYA SERVES 4-6 INGREDIENTS 1 tablespoon vegetable oil 1/2 lb boneless skinless chicken breasts, cut into 1" pieces 1/2 lb fully cooked Andouille or Italian sausage, sliced 1/2 lb uncooked shrimp, peeled and deveined 2 teaspoons Creole seasoning 1 teaspoon dried thyme leaves 1/8 teaspoon cayenne pepper 1 onion, chopped 3 garlic cloves, minced 1 green bell pepper, chopped 3 stalks celery, sliced 1 cup long grain rice 16 oz canned chopped tomatoes, un-drained 1 cup chicken stock 3 tablespoons fresh parsl
CORNISH HENS BRAISED IN WHITE WINE SERVES 4 INGREDIENTS 2 tablespoons olive oil 2 Cornish hens, trussed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon thyme 1/2 teaspoon basil 1 tablespoon minced parsley 1 tablespoon flour 1/2 cup dry white wine 1/2 cup chicken stock 1/4 lb mushrooms, cleaned and sliced DIRECTIONS In the pressure cooker, heat the olive oil and brown the Cornish hens on all sides. Sprinkle them with salt and pepper, thyme, basil and parsley.
CHICKEN TORTILLA SOUP SERVES 8-10 INGREDIENTS 1/3 cup vegetable oil 2 onions, diced 4 cloves garlic, peeled 1 can tomatoes, drained 3 quarts chicken broth 2 Cups Cooked Shredded Chicken Tortilla chips cilantro, chopped 1 lb grated cheese lime wedges (optional) DIRECTIONS Sauté onions and garlic in the oil in the pressure cooker until they are deep golden brown. (Follow the Browning/Sautéing instructions on Page-14 of this manual.
OLD FASHIONED RICE PUDDING SERVES 4 INGREDIENTS 1 tablespoon butter 1/4 cup long grain rice 2 cups milk 1 cup water 1/3 sugar 1/2 teaspoon salt 1 egg 1/4 cup evaporated milk 1/2 teaspoon vanilla Cinnamon DIRECTIONS Melt the butter in the pressure cooker and stir in the rice, coating it with the butter. Pour in the fresh milk and water, and then stir in the sugar and salt. (Follow the Browning/Sautéing instructions on Page-14 of this manual.) - Lock the lid in place and program to cook for 10-minutes.
PEARS STEWED IN RED WINE SERVES 4 INGREDIENTS 2 cups water 1/2 cup sugar 2 slices lemon 2 cinnamon sticks 1/4 teaspoon mace 4 firm pears, peeled but not cored, stems on 3/4 cup red wine 1 cup frozen raspberries 4 tablespoons heavy cream DIRECTIONS In the pressure cooker, combine the water, sugar, lemon, cinnamon sticks and mace. Simmer until the sugar is dissolved. (Follow the Browning/Sautéing instructions on Page14 of this manual.
CINNAMON APPLE FLAN WITH MAPLE SYRUP SERVES 6 INGREDIENTS 5 tablespoons maple syrup 1/4 teaspoon cinnamon 2 apples, peeled and cut in 1/4" slices 3 whole eggs 3 egg yolks 1/4 teaspoon vanilla 6 tablespoons sugar 2 1/2 cups milk DIRECTIONS In a small saucepan, combine the maple syrup and the cinnamon. Add the apple slices and slowly simmer until the apples are tender. - Divide the mixture into 6 greased oven-safe custard cups. In a large bowl, whisk the eggs and egg yolks.
LIMITED WARRANTY* ONE (1) YEAR: Your small kitchen appliance is warranted to the original purchaser to be free from any manufacturing defects under normal use and conditions for one (1) year, cord excluded. During that period, should the appliance fail to operate properly, return the appliance with your sales receipt to the store where purchased. If you use your appliance for household use and according to instructions, it should give you years of satisfactory service.
