User Guide Important information on how to use and care for your SCANPAN Pressure Cooker
The SCANPAN pressure cooker lets you prepare fresh, flavoursome and elegant food in a fraction of the time of traditional cooking methods. We pride ourselves on its quality, ease of use and safety. Start learning now and you’ll soon be cooking quick, tasty and nutritious meat stews, ragouts, pasta sauces, soups, stocks, grains and dried beans like a professional.
CONTENTS Important Safeguards 3 Diagram of Pressure Cooker 4 Safety 5 Instructions for Use 6 To Open and Close Pressure Cooker 6 Operating Instructions 7 First Use 8 Cooking 9 Reducing the Pressure 10 Cooking Times 11 Care of Product 12 Valves 13 Silicone Gasket Maintenance 14 Trouble Shooting 15 Recipes 16
Important Safeguards When using a pressure cooker, these basic safety precautions should always be followed: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 3 Read all instructions. Do not touch hot surfaces. Use handles or knobs. Increase supervision when the pressure cooker is used near children. Do not place the pressure cooker in a heated oven. Extreme caution must be used when moving a pressure cooker containing hot liquids. Do not use the pressure cooker for anything other than intended use.
Diagram of Pressure Cooker 1. 2. 3. 4. 5. 6. 7. 8. 9. Utensil Base Screw - Body Lower Handles Finger Guard - Body Bracket - Body Upper Handles Spring - Auto Lock Valve Body - Auto Lock Valve Double Locking Valves 10. 11. 12. 13. 14. 15. 16. 17.
Safety The SCANPAN pressure cooker has four safety systems to ensure perfectly safe cooking. 5 1. ouble Locking Valves - First Safe Guard D These valves are in the side handles and prevent the buildup of pressure if the cover is not properly closed. If the pressure cooker cover is properly closed, this safety lock prevents the opening of the cooker once the inside pressure reaches above 5KPa. 2.
Instructions for Use Important - read these instructions carefully and ensure you complete the “First Use” instructions by bringing the cooker to pressure with just water, so that you can experience the process and also to get to know the different parts. Unlike a normal covered pot, where steam gathers from the boiling liquid, steam escapes and the temperature remains steady; a pressure cooker lid is locked onto the pot, and the silicone gasket ensures that the steam is trapped in the pot.
Operating Instructions Your SCANPAN pressure cooker is compatible with all stove tops, including electric, gas, ceramic, and induction. When cooking on a stovetop, always select a burner closest to the utensil’s diameter. When cooking with gas, never allow the flame to come up around the sides of the pressure cooker. Do not leave the pressure cooker unattended when heating. On induction hobs do not overheat.
First Use Before using your pressure cooker for the first time, wash all parts thoroughly in ½ cup vinegar and hot, soapy water, rinse and dry. Dry the silicone gasket well and replace it in the cover. Fill the pressure cooker with 2 cups of water and lock the cover in place. Place on stove top at medium to high heat and bring to pressure.
Cooking Never fill the cooker more than 2⁄3 full. See markings inside cooker and if cooking foods that swell, such as dried beans and grains, do not fill more than 1⁄2 full. Wipe the rim of cooker clean of any spills before attaching the cover, as food can prevent sealing. Check that the silicone gasket is clean and dry. Always use an accurate timer. Never use the pressure cooker without at least 2 cups of liquid before bringing to pressure. Add food and liquid to utensil.
Reducing the Pressure IMPORTANT SAFEGUARD—Do not open the pressure cooker until the unit has cooled and all internal pressure has been released. If the handles are difficult to push apart, this indicates that the cooker is still pressurized - do not force it open. Any pressure in the cooker can be hazardous. The pressure cooker can only be opened when the normal operating pressure has been released. Always depressurize the utensil before attempting to remove the cover.
Cooking Times High Low Pressure Pressure 20 12 16 15 20 14 20 15 20 10 30 25 40 24 32 30 40 28 40 30 40 20 60 50 15 25 15 28 25 25 15 30 50 30 56 50 50 30 4 6 10 10 6 7 8 3 7 8 8 12 20 20 12 14 16 6 14 16 High Low Pressure Pressure 8 6 9 7 8 7 9 8 5 27 6 20 8 25 28 6 18 9 7 5 25 10 5 7 16 12 18 14 16 14 18 16 10 54 12 40 16 50 56 12 36 18 14 10 50 20 10 14 4 2 5 5 5 7 6 8 4 10 10 10 14 12 5 12 45 10 10 15 10 11 15 15 10 24 90 20 20 30 20 22 30 30 The cooking times indicated should be taken as
Care of Product • • • • • A fter each use, wash the cooker with hot water and a normal washing-up liquid using a sponge or cloth. D o not use abrasive cleaners or scouring pads which may dull the high polish finish of the product. D ry the cooker thoroughly after washing. Never clean the cover or silicone gasket in the dishwasher. T o keep your pressure cooker in a shiny condition, it is highly recommended to use the SCANPAN stainless steel and copper cleaner.
Valves The valve stem rises and lowers to show you the cooking level in your pressure cooker and it is also an important safety device. Every time before using your pressure cooker, check the valve stem to make sure it is working properly. • • • • Be sure the knob is screwed tightly on the valve stem. Gently pull up on the knob. The valve stem should move freely up and down. If it does not, do not use the pressure cooker (see trouble shooting).
Silicone Gasket Maintenance • • • • • • W e recommend that the silicone gasket be replaced at least once every 12 months, depending on the frequency of use. A fter each use, remove the silicone gasket from the cover and wash it by hand in warm, soapy water. Never wash the silicone gasket in a dishwasher! I f food sticks to the silicone gasket, do not scrub with abrasives or attempt to scrape the food off using any tools or even fingernails as this could tear the material.
Trouble Shooting If you have any questions or are unsure how to operate your SCANPAN pressure cooker, contact your service centre. 1. If the pressure cooker does not seal properly: Check that the silicone gasket is properly inserted in the cover. • Lubricate the silicone gasket lightly with cooking oil or moisten with a little water. • If the cover still will not seal, you may need to replace the gasket.
Recipes • Vegetable Medley with Olive Tapenade • Prawn & Saffron Risotto • Steamed Chicken & Bok Choy in Lemon Soy Broth • Vanilla Poached Fruit in Riesling • Rich Meat Sauce with Garlic Mash 16
Vegetable Medley with Olive Tapenade Ingredients Tapenade: 20 pitted green olives, 1 clove garlic Small handful of coriander leaves 1 small chilli Soup: 6 cloves garlic - crushed 3 tsp cumin 4 Tbs chopped coriander leaves & stalks 4 Tbs olive oil ½ tsp cinnamon 4 zucchini - cut into chunks 2 onions - finely chopped 2 handfuls spinach - chopped 4 large tomatoes peeled & chopped 3 Tbs chopped parsley 1 litre chicken stock 5cm piece of ginger - peeled and chopped Freshly ground salt & pepper to taste Method
Prawn & Saffron Risotto Ingredients 4 Tbs butter ¼ tsp saffron threads ½ cup/1 dl dry white wine 1 medium onion - chopped 2 cloves garlic - crushed 3½ cups/8 dl fish stock 250g prawns - fresh or frozen - peeled 2 Tbs fresh chopped parsley 1½ cups/3.5 dl of rice for risotto arborio, carnaroli or vialone nano 1 large ripe tomato - seeded and cut into thin slices Method Heat the SCANPAN pressure cooker - without lid - on a medium heat, melt 2 Tbs butter, add the prawns and cook for about 2 minutes.
Steamed Chicken & Bok Choy in Lemon Soy Broth Ingredients 2 cups/5 dl chicken stock 4 Tbs lemon juice Snow peas 2 spring onions - thinly sliced 150ml sake Zest of 1 lemon 10 skinless, boneless chicken thighs 4 Tbs low salt soy sauce 3 baby bok choy - cut lengthwise into 4 pieces 1 carrot - sliced into long thin ribbons Method Marinate chicken in sake for at least one hour. Place trivet and steamer basket in SCANPAN pressure cooker and pour in the chicken stock.
Vanilla Poached Fruit in Riesling Ingredients 1 cup/2.5 dl castor sugar 6 firm peaches (or apricots, nectarines etc) - peeled 1 vanilla bean - split lengthwise 1½ cups/3.5 dl riesling Method Place sugar, wine and vanilla bean in SCANPAN pressure cooker - without cover - on a medium heat and allow syrup to simmer for 3 to 5 minutes. Remove from heat and add fruit.
Rich Meat Sauce with Garlic Mash Ingredients 2 Tbs olive oil 1 onion - finely chopped 1 carrot - finely sliced 2 sticks celery - sliced 2 cloves garlic - crushed 50g bacon - chopped 500g lean minced beef ½ cup/1 dl red wine 1 cup/2.5 dl beef stock 3 Tbs tomato paste 200g chicken livers - cleaned of fat & sinew, cut in half Salt & freshly ground pepper to taste Method Heat the SCANPAN pressure cooker - without cover - on a medium heat, add oil, onion, carrot, celery, garlic and bacon.
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