Recipes

ble) and start timing. Always begin timing when
the pressure indicator reaches the second red
ring. When the cooking time is completed, use
either of the faster release methods, “Cold Water
Release Method” or “Touch or Automatic
Release Method,” see page 10. These methods
quickly stop the cooking process, whereas the
“Natural Release Method,” see page 10, allows
extended cooking time while the pressure
cooker cools naturally.
There are many things to consider when
determining the exact time for cooking your veg-
etables. The freshness of the vegetable is an
important factor; the fresher the vegetable, the
shorter the cooking time. Also, the size of the
vegetable should be considered; the smaller the
pieces, the faster they will cook. For example, a
potato thinly sliced will take approximately half
the time to cook compared to a whole potato. It
takes more time for the steam to penetrate the
more solid form.
The pressure cooker can be used to prepare
vegetables as ingredients for more complex
dishes. Many recipes begin with browning or
sautéing onions and other ingredients. Use the
pot of the pressure cooker unit for this step as
you would any high quality cookware. All DURO-
MATIC pressure cookers have a thick aluminum
disk sandwiched between the layers of stainless
steel in the base of the pot. This allows for quick
and even heat distribution to aid in producing
perfectly cooked vegetables.
KUHN RIKON Frypans are very well suited
for browning, braising and sautéing because of
their waffle-textured bottom*, wide diameter and
shallow sides.
Browning &
Sautéing
*The waffle-textured bottom of the large Pressure Frypans acts as a
trivet for the vegetables. The small amount of water needed to cook the
vegetables sinks to the bottom of the dimples creating the same effect
as placing the vegetables on a trivet. The 4 liter Risotto Cooker does not
include a trivet since a trivet is not required for cooking rice.
16
To order a trivet
for your Pressure
Frypan or Risotto
Cooker call 800-
714-3391.