RHPC1000_IB&RB_FA_251113 EXPRESS CHEF PRESSURE COOKER 2 YEAR WARRANTY RHPC1000 INSTRUCTIONS & WARRANTY
Spectrum Brands Australia Pty Ltd Locked Bag 3004 Braeside Victoria 3195 Australia Spectrum Brands New Zealand Ltd PO Box 9817 Newmarket Auckland 1149 New Zealand Customer Service in Australia Toll Free: 1800 623 118 Email: info@spectrumbrands.com.au Website: www.spectrumbrands.com.au Customer Service in New Zealand Toll Free: 0800 736 776 Email: service@spectrumbrands.co.nz Website: www.spectrumbrands.co.
Warranty Conditions 4. The Goods must be used in accordance with the manufacturer’s instructions. This Warranty does not apply should the defect in or failure of the Goods be attributable to misuse, abuse, accident or non-observance of manufacturer’s instructions on the part of the user.
Congratulations on the purchase of your new Russell Hobbs Express Chef Pressure Cooker. Each unit is manufactured to ensure safety and reliability. Before using the appliance for the first time, please read this instruction booklet carefully and keep it for future reference. Pass it on if you pass on the appliance. When using this appliance, basic safety precautions should always be followed. 1 3 2 4 5 7 6 8 9 10 11 14 12 13 15 1. Lid 6. Inside of lid 11. Handle 2. Lid handle 7.
HOW PRESSURE COOKING WORKS Your Russell Hobbs Pressure Cooker has been specially designed to safely control the steam pressure and temperature during cooking. When liquid inside a pressure cooker is boiled, steam builds up and creates pressure. This pressure allows the temperature to rise above the normal 100°C boiling point and creates a ‘superheated vapour’ that has a cooking potential several times greater than standard cooking methods. BEFORE FIRST USE • Remove all packaging material from the product.
COOKING PREPARATION 1. How to open the lid Hold the lid handle and turn the lid counter-clockwise until the “ ” marking on the lid aligns with the “OPEN ” marking on the pressure cooker and lift the lid up and off the pressure cooker. 2. Check whether parts on the lid are correctly in place Check the red float valve and exhaust valve for any obstructions, and ensure the gasket, red float valve seal and anti-block shield are installed correctly. Note: Always ensure these parts are clean before use.
4. Inserting the cooking pot in the pressure cooker Be sure to remove any food residue and water droplets from the exterior of the cooking pot and interior of the pressure cooker. After placing the cooking pot into the pressure cooker, rotate the cooking pot slightly left to right to ensure the pot is in place and there is contact between the cooking pot and heating plate. 5.
IMPORTANT INFORMATION FOR RELIABLE AND SAFE OPERATION REMOVAL AND INSTALLATION OF THE ANTI-BLOCK SHIELD AND THE GASKET 1. Prior to each use, inspect and ensure the gasket, anti-block shield, red float valve and red float valve seal are clean correctly fitted to the lid. 2. Thoroughly clean after each use to ensure all food residues are removed. 3. Never stretch the gasket as this may affect sealing and pressure effectiveness of the appliance. 4. If the gasket becomes damaged it should not be used.
GENERAL FUNCTIONS IMPORTANT: Be certain to use utensils that will not scratch the cooking surface of the cooking pot. Use the utensil provided or use silicone or rubber utensils when cooking and serving. Do not use metal utensils, be careful not to scrape the non-stick finish. 1. Complete the Cooking Preparation as per pages 7 and 8. 2. Plug in and switch on at the power outlet. The display screen will flash 4 red horizontal lines, indicating that the pressure cooker is in standby mode. 3.
DE-PRESSURISING AND OPENING THE LID CAUTION: The lid will not unlock until pressure inside the pot has been released. This will be indicated when steam has stopped coming out of the exhaust valve and the red float valve has lowered. Once cooking is complete, the pressure cooker will automatically switch to KEEP WARM. You then have two options to release pressure prior to opening the lid: A. Natural pressure release method When the unit is finished cooking, it will automatically switch to KEEP WARM.
HOW TO OPEN THE LID Wearing an oven mitt, hold the lid handle and turn the lid counter-clockwise until the “ ” marking on the lid aligns with the “OPEN ” marking on the housing. To open the lid, lift and tilt it so it opens from the back first, to avoid steam coming towards you. CAUTION: Be careful when opening the lid as there may still be steam built up in the pressure cooker.
PRE-SET AUTOMATIC COOKING FUNCTIONS WHITE RICE The white rice function on the Pressure Cooker will create delicious fluffy rice every time; and suits Basmati, Jasmine and Long Grain rice. Simply follow the packet instructions for the ratio of water to rice but as a general rule use 1 cup of white rice to 1 1/2 cups of water. There is also no need to rinse white rice or add salt or oil; simply put the rice in the cooking pot with the measured amount of water and press the WHITE RICE function.
POT ROAST Sunday roasts just got easier, as you can even cook roasts such as topside beef, shoulders of lamb or pork, whole chickens and silverside with the pot roast function. You can brown your piece of meat first using the SAUTÉ function to seal in the flavour. Then use 1-2 cups stock for the liquid in the bowl, place meat on the trivet and select POT ROAST function for required time and you will end up with a succulent roast in less time than a traditional oven.
PUDDINGS (AND CAKES) Using the pudding function you can cook stunning puddings, creamy rice desserts, cheese cakes and sponge style cakes in your pressure cooker. Desserts cooked in the pressure cooker come out beautifully moist and spongy and can be cooked in a round cake tin, pudding bowl or individual ramekins. The cake tin, pudding bowl or ramekins will need to be double wrapped in foil for cooking in the pressure cooker.
COOKING MENU FUNCTIONS Time for pressure to build up will vary depending on the recipe or function selected. Once pressure has built up, cooking time will commence. Please note cooking times will vary due to ingredient sizes, quantities and starting temperatures. Cooking Time Function (excluding heat up/pressure building time) White Rice 11-17mins Brown Rice Risotto 25-31mins 20mins Temperature (approx.
PRESSURE COOKER FUNCTIONS ADJUST FUNCTION: The adjust function allows you to adjust the pre-set cooking time. It can be used depending on the quantity of food added to the cooking pot. A larger quantity may require more cooking time versus a smaller quantity. • Finish cooking preparation as per page 7. • Press your desired menu selection button, then within 10 seconds of pressing your menu selection button, you can use the “Adjust” button to determine the amount of cooking time.
1. Within 10 seconds of pressing your menu selection button, press the “Delay Start” button once and the hour flashes. Then use the “-“ & “+” buttons to select the amount of hours before you would like your meal to be ready. 2. Press the “Delay Start” button again and the minutes will flash. Then use the “-“ & “+” buttons to adjust the number of minutes. NOTE: The minute selection is in 10 minute increments. 3.
MANUAL OPERATION: NOTE: The STEAM function works using the same method as MANUAL. See detailed instructions on how to use the Manual and Steam functions below: The manual function can be used if the preset menu functions and timings do not suit your required cooking preferences. 1. Press the Manual button, and within 10 seconds use the “+” and “–“ buttons to select the desired cooking time. Time can be set from 1 to 60 minutes. NOTE: The default time for manual cooking is 30 minutes 2.
MANUAL OPERATION GUIDE Follow the guide below as an approximate indication for recommended cooking times. VEGETABLES Vegetables cook in no time in the pressure cooker. Always use the quick pressure release method when the cook time has ended, this will ensure your vegetables retain some texture and don’t overcook. Use at least one cup of water (or liquid) when cooking vegetables and if cooking frozen vegetables, allow an additional 2 minutes cooking time.
MEAT, FISH & POULTRY Meat cooked in the pressure cooker will give a succulent and flavoursome result, every time. For maximum flavour, first brown the meat or poultry (not fish) on all sides in the pressure cooker using 1 tablespoon of oil on the SAUTÉ function before locking the lid and commencing pressure-cooking. Refer to the guide below for MANUAL cook times and use this as a general indication for adapting recipes that you want to convert for the pressure cooker.
RICE & GRAINS The following recommendations are only a guide. You can always return the lid and KEEP WARM to continue cooking slightly. Alternatively, add ½ cup of hot water and pressure cook for an additional 1 minute and leave to release pressure naturally. Never fill (combined rice/grain and liquid) past the halfway mark when cooking in the pressure cooker.
PRESSURE COOKING TIPS • The pressure cooker must never be filled more than 2/3 full or to the MAX. marking, the unused space is needed to produce pressure. • The amount of liquid required is less than for traditional cooking methods. • Time to build pressure can vary and depends on the menu selected, volume and temperature of the ingredients placed in the cooking pot. Once pressure has built up, cooking will commence.
TROUBLESHOOTING Problem Difficult to close the lid Difficult to open the lid Leakage from lid Leakage from red float valve Possible Reason Solution Gasket not positioned correctly Ensure the gasket is positioned correctly Small amount of pressure remains in the cooking pot Carefully push down using the plastic edges of the lid CAUTION: do not touch the metal part of the lid as it will be very hot Red float valve fails to lower after pressure release Press down on the red float valve lightly with
IMPORTANT SAFEGUARDS When using this appliance, basic safety precautions should be followed, including but not limited to: 1. To protect against electrical hazards do not immerse the power cord, plug or pressure cooker body in water or any other liquid. 2. Do not use in the bathroom or near any source of water. 3. Do not use outdoors. 4. Do not use the appliance near or below any curtains or other combustible materials. 5.
22. Do not fill the pressure cooker with cooking oil or try to use it as a deep fryer. 23. Do not use keep warm mode to reheat cold rice or other foods. 24. Always take care when removing food after cooking as it is hot. 25. Keep the appliance and the power cord away from the edge of tables or countertops and out of reach of children and infirm persons. 26. Do not move the appliance when in use. 27. Do not cover the appliance when in use. 28. Do not place on or near any heat sources. 29.
RECIPE BOOK EXPRESS CHEF PRESSURE COOKER RHPC1000
SLOW COOKED HONEY GARLIC CHICKEN Preparation Time: 20 minutes Cook Time: 4 hours (+ de-pressurising time) Ingredients: 3 chicken Maryland pieces, skin off ½ cup soy sauce ½ cup honey ¼ cup hoisin sauce ½ cup currants 1 tbs olive oil 3 cloves garlic, crushed 2cm piece of ginger, peeled & finely chopped ½ tsp Chinese five-spice 1 red onion, diced 1 small chilli, chopped finely 1 tbs corn flour White rice to serve Spring onion to serve Method: 1.
POTATOES WITH DILL & CHIVES Preparation Time: 5 minutes Cook Time: 10 minutes Ingredients: 1 tbs extra virgin olive oil 2 tbs butter 1 tsp celery salt 2 tbs fresh dill, chopped 6 large new potatoes, quartered lengthways 1 cup chicken stock, warm Pepper to taste 2 tbs chives, chopped Method: 1. Place the oil and butter in the pressure cooker and press SAUTÉ, leave to heat up for 1 minute. Add celery salt and dill and sauté for 2 minutes, then add the potatoes and sauté for 1 minute. 2. Add the warm stock.
PEA AND PANCETTA RISOTTO Preparation Time: 10 minutes Cook Time: 25 minutes Ingredients: 1 tbs extra virgin olive oil 20g butter 2 cups Arborio rice 1 brown onion, finely diced 100g pancetta, diced 1 garlic clove, finely chopped ½ cup white wine 4 cups chicken stock, warmed ½ cup parmesan cheese ½ cup continental parsley, chopped ½ cup frozen peas 1 tsp lemon zest Salt & pepper to taste Method: 1. Place the oil and butter in the pressure cooker and press SAUTÉ, leave to heat up for 1 minute.
THAI GREEN CHICKEN CURRY Preparation Time: 10 minutes Cook Time: 5 minutes Ingredients: 1 tsp vegetable oil 1 brown onion, peeled and quartered 1 garlic clove, crushed Knob of ginger, 1cm, peeled and finely grated 1 green chilli, finely sliced 2 tbs green curry paste 1.2kg chicken thigh fillets, diced into 3cm pieces 250g can coconut milk 1 tsp lime zest 1 tbs palm sugar 3 tsp fish sauce 2 Kaffir lime leaves, torn in half Juice of 1 lime Jasmine rice to serve Coriander leaves to serve Method: 1.
MASSAMAN BEEF CURRY Preparation Time: 10 minutes Cook Time: 25 minutes (+ de-pressurising time) Ingredients: 1 tsp canola oil 2 brown onions, peeled and quartered 4 tbs Massaman curry paste 400g coconut milk 1.2kg beef chuck, cut into 2 cm pieces 1 cup vegetable stock 1 tbs fish sauce 1 tbs soy sauce 1 tbs brown sugar 1kg baby potatoes, halved 1 bunch coriander to serve ½ cup of toasted peanuts to serve Rice to serve Method: 1.
CORNED BEEF Preparation Time: 10 minutes Cook Time: 1 hour, 20 minutes Ingredients: 1.2kg corned beef (silverside) 1 brown onion, peeled and halved 4 cloves 2 bay leaves 1tsp peppercorns 1 carrot, peeled and chopped 1tbs brown sugar 2 tbs malt vinegar Water (to cover corned beef) Method: 1. Wash the corned beef under cold water and set aside. 2. Put 2 cups of water in your pressure cooker and stir in malt vinegar and sugar. Add all other ingredients with enough water to just cover the corned beef. 3.
MOROCCAN LAMB POT ROAST Preparation Time: 15 minutes (plus marinating time 30 minutes) Cook Time: 45 minutes Ingredients: 2kg lamb shoulder, de-boned 2 red onions, peeled and cut into thin wedges 3 tbs olive oil 4 garlic cloves, crushed 1 lemon, rind finely zested 1 tsp chilli flakes 1 tsp ground cumin 1 tsp dried thyme leaves ½ tsp dried oregano ¼ tsp salt & pepper ½ cup dry white wine 1 cup chicken stock Tabouli to serve Greek yoghurt to serve Lemon juice to serve Method: 1.
AROMATIC TOMATO SOUP Preparation Time: 5 minutes Cook Time: 15 minutes Ingredients: 2 tsp olive oil ½ brown onion, finely diced 2 carrots, finely diced 1 stalk celery, chopped 1 clove garlic, crushed and chopped 1 tsp dried rosemary 400g can diced tomatoes 2 tbs tomato paste 1L beef stock (or 3 beef stock cubes in 1L water) 2 tsp balsamic vinegar ½ tsp black pepper ½ cup continental parsley, finely chopped Parmesan cheese to serve Method: 1. Place the olive oil in the pressure cooker and press SAUTÉ.
CHICKEN STOCK Preparation Time: 5 minutes Cook Time: 30 minutes (+ de-pressurising time) Ingredients: 1 small chicken 5 cups water 1 stick of celery, sliced 1 brown onion, peeled and halved 1 carrot, sliced 1 bay leaf 1 tsp whole pepper corns Method: 1. Pour the water in the bottom of your pressure cooker and add all ingredients except the chicken. 2. Place the trivet into the bottom of the cooking pot and place the chicken on it. Secure the lid and press the SOUP function. 3.
CHUNKY CHORIZO, PUMPKIN & FENNEL SOUP Preparation Time: 15 minutes Cooking Time: 40 minutes Ingredients: 2 tsp olive oil 2 chorizo sausages, thinly sliced 2 rashers smoked bacon, diced ¼ tsp chilli flakes ½ tsp fennel seeds 1 clove garlic, finely chopped ½ red onion, finely chopped 1 x 500g Jap pumpkin, skinned & diced to 2cm cubes 400g tin diced tomatoes ¼ tsp dried thyme 1L vegetable stock Fresh parsley to serve Sour cream to serve Method: 1.
STEAMED VANILLA & GOLDEN SYRUP PUDDING Preparation Time: 15 minutes Cook Time: 40 minutes (+ 10 minutes de-pressurising time) Ingredients: 20g butter for greasing ½ cup castor sugar 120g butter, softened 1/2 tsp vanilla bean paste (or 1 tsp vanilla essence) 2 eggs 120g plain flour ¼ cup milk ¾ cup golden syrup Cream or ice cream to serve Toasted flaked almonds to serve Method: 1. Generously grease a pudding bowl (16cm x 8cm) and pour in the golden syrup.
CREAMY RICE PUDDING Preparation Time: 10 minutes Cook Time: 25 minutes Ingredients: 2 tbs butter 3 cups milk, warmed 1 cup long grain rice 1/3 cup castor sugar 1 tsp vanilla 1 tsp ground cinnamon Method: 1. Place the butter in the pressure cooker and press SAUTÉ. When the butter has melted, add the warm milk and stir in the rice, vanilla and sugar. Press KEEP WARM / CANCEL, secure the lid and press the RISOTTO function. This will cook for 20 minutes. 2.
VANILLA SPONGE CAKE Preparation Time: 15 minutes Cook Time: 35 minutes Ingredients: 1½ cup castor sugar 2 eggs, at room temperature 2 cups self-raising flour 1 cup milk 50g butter, melted ½ tsp vanilla bean paste (or 1 tsp vanilla essence) Cooking oil spray for greasing Cream or ice cream to serve Flaked almonds to serve Method: 1. Generously grease a cake tin or similar (16cm x 8cm).
APPLE RELISH Preparation Time: 10 minutes Cooking Time: 2 hours (+ de-pressurising time) Ingredients: 1.2kg Granny Smith Apples, peeled, cored & chopped 2 brown onions, finely diced 1/2 cup apple cider vinegar ¾ cup raw sugar ¼ tsp salt 1 tbs lemon juice ½ tsp ground cinnamon ¼ tsp ground cloves ¼ tsp ground allspice Method: 1. Place all ingredients into the pressure cooker and stir to combine. 2. Place the lid on and turn the setting to SLOW COOK and cook for 2 hours.
POACHED PEARS Preparation Time: 10 minutes Cooking Time: 2 hours, 5 minutes Ingredients: 4 ripe pears, peeled and left whole 1 cinnamon stick 5 cloves 1 knob of ginger, 1cm 1 tsp lemon zest ¼ cup brown sugar 1 star anise 1 vanilla pod 2 cups water Method: 1. Add the sugar, spices, lemon zest, vanilla pod, ginger and water to your pressure cooker and press SAUTÉ, stirring until it comes to a boil. Simmer for 5 minutes. 2. Press KEEP WARM / CANCEL, add pears and place the lid on.
