Bella 6 Litre Pressure Cooker User Manual

Bella 6 Litre Pressure Cooker

PRODUCT SAFETY

READ ALL INSTRUCTIONS CAREFULLY BEFORE USING YOUR APPLIANCE.

1. Ensure the unit is used on a stable, level and heat-resistant surface out of the reach of children. If necessary place a chopping board or heat resistant mat underneath the Pressure Cooker during use.
2. Always attach the connector end of the power cord into the appliance before inserting the plug into the wall socket.
3. Do not touch the hot surfaces of the Pressure Cooker, use the handles only. Use oven gloves or a cloth when opening the lid or handling the inner cooking pot as steam will escape.
4. This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience or
   knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall
   not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision.
5. Do not operate the appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Take it to a qualified service technician for investigation.
6. Do not let the cord hang over the edge of the table or counter.

ELECTRICAL SAFETY

The wires in the power cable of this product are coloured in accordance with the following code:

• Blue = Neutral, Brown = Live, Green/Yellow = Earth
• If the markings on the terminals of your plug do not correspond to the colours of the wires in the power cable, proceed as follows:
• The wire which is coloured Blue must be connected to the terminal which is marked N or coloured Black.
• The wire which is coloured Brown must be connected to the terminal which is marked L or coloured Red.
• The wire which is coloured Green/Yellow must be connected to the terminal which is marked with the earth symbol () or coloured Green.

Features

Figure 1

1. Lid
2. Lid Handle
3. Pressure Release Valve
4. Floating Safety Valve
5. Inner Aluminum Plate with Silicone Washer and Metal Peg
6. Clear Silicone Sealing Ring
7. Removable Cooking Pot
8. Base Handles
9. Condensation Collector
10. Base Unit
11. Control Panel
12. Heating Plate (inside)
13. Power Cord
14. Measuring Cup
15. Rice Spoon
16. Steaming Rack
    • Figure 1 (cont’d)
    • The underside of the lid
17. Floating Valve with Sealing Ring
18. Pressure Release Valve Cover
19. Centre Post
    • Control Panel
20. LED Display
21. Increase/Decrease time button
22. Delay Timer
23. Warm/Cancel
24. Sauté/Browning
25. Pressure Cook/Slow Cook
26. Soup/Stew
27. Meat/Chicken
28. Rice/Risotto/Steam

Introduction to Pressure Cooking

• Discover the secrets of pressure cooking with this wonderful pressure cooker that will help you cook faster, healthier and tastier meals with unbelievable speed and ease. This pressure cooker offers 11 cooking settings with the touch of a button. Slow cook all day long or whip up a quick delicious meal, this pressure cooker is the perfect sous-chef. No more tough cuts of meat that take hours to cook, only delicious succulent meat with the nutrients and flavours locked in.

Before First Use

1. Remove all labels and tags from the product. Carefully unpack your pressure cooker; remove all packaging materials from the parts and accessories.
2. Remove the lid by turning the handle clockwise to the UNLOCK position and lifting the lid off the unit.
3. Wash the cooking pot and all accessories that will come into contact with food in hot soapy water with a sponge or dishcloth. DO NOT use a scouring pad or any abrasive materials as this could damage the product. Rinse the cooking pot, accessories and lid thoroughly and dry.
4. Avoid leaving the lid fully immersed in water as it will take a long time to drain and dry.
5. Attach the condensation collector by sliding it into place (see Figure 2).
6. Ensure that the well dried cooking pot is sitting flat in the base unit with proper contact.
7. Never lift the pressure cooker using the lid handle, always use base handles.
   • NOTE: DO NOT IMMERSE THE MAIN COOKING UNIT IN WATER!

Using Your Pressure Cooker

• Cooking under pressure raises the temperature of the liquid and steam inside to well above boiling point and results in food being cooked up to 70% faster. This method of cooking retains more vitamins and minerals and enhances natural flavours. It also means that less energy is used because cook times are so quick saving you both time and money.
• NOTE: Place the base on a dry, level, heat resistant surface, away from the edge of the work surface. Do not use the appliance on the floor or under hanging wall cabinets. Small amounts of steam will escape from the pressure release valve while heating and sometimes during the cooking cycle. This is perfectly normal.

1. Place the dry and clean cooking pot into the base unit and ensure that it is seated properly on the heating plate.
2. Check that silicone sealing ring is securely placed around the aluminum plate and the aluminum plate is attached to the housing lid with the metal peg facing outwards. If the plate is not correctly fitted the lid will not close properly and the unit will not be able to build up pressure, so ensure it all assembles correctly (see Figure 3).
3. If you are sautéing or browning food first before cooking, add some oil or butter to the cooking pot and select either option make sure you do this with the lid OFF. When you have finished browning press the cancel option.
4. Place the remaining ingredients to be cooked in the cooking pot and add liquid according to your recipe. Make sure that amount of food and liquid combined
   reaches the minimum mark on the inside of the cooking pot, but never more than the 4/5 mark on the cooking pot as the food needs space to boil and bubble (see fig. 4). When cooking food that expands such as rice, dried beans, grains and legumes, do not fill more than the 3/5 mark on the cooking pot.
5. Secure the lid to the appliance. Place the lid on the appliance in the “UNLOCK” position, then turn the lid anti-clockwise to the “LOCK” position (see Figure 5).
   Ensure that the lid fits tightly, you will hear a click once correctly in place.
6. Once the lid is closed securely, attach the power cord to the base of the unit then plug the cord into power socket. Use the CONTROL PANEL to choose the appropriate food type and adjust the default cooking time using the +/- button to suit the recipe that you are cooking.
7. Set the pressure release valve to the PRESSURE setting as shown (see figure 6).
8. The pressure cooker will take a few minutes to build up pressure, during this time the LED panel will circle round. Once the required pressure is reached the time will become fixed and begin to countdown. The unit is now cooking under pressure. The LED panel may circle around during the cooking time, do not be alarmed the unit is simply maintaining pressure.
9. During initial use, you may notice a slight odour due to the burning off of manufacturing residue. This is completely normal, it does not affect the food
   being cooked and will disappear after a few uses.
   • NOTE: If the silicone sealing ring is cracked or broken do NOT use it in the pressure cooker. Contact Customer Services and replace with a new sealing ring and assemble on aluminum inner plate as shown in Figure 3.

The Delay Function

• Before selecting the cooking function press the DELAY TIMER button to delay the start of the cooking time. The delay timer can be adjusted up to a maximum delay time of 2 hours. Continue to press the button until the desired time delay is reached. The amount of time until the unit begins cooking will be displayed on the screen.
• Once the delay time has been selected use the CONTROL PANEL to choose the desired cooking setting (i.e. rice, soup, chicken etc) and adjust the cooking time using the +/- button. It will flash then automatically switch to the delay time. The delay time will start to count down and cooking will begin once the delay time
  has elapsed. N.B Do not leave perishable foods such as meat, poultry, fish, cheese and dairy products at room temperature for longer than 2 hours.
• Please note that once the cooking time has counted down, the time may not be adjusted. If more or less cooking time is required. The cooking process must be cancelled and the timing must be reset to the required/desired time.
• During set up and while cooking, the WARM/CANCEL button can be pressed to cancel cooking at any time.

Warm/Cancel Functions

• Once the cooking process is complete, the Pressure Cooker will beep and move automatically to the WARM function this is shown by a “bb” on the LED display. This function is used to keep cooked food warm up to 24 hours, however for maximum flavour the recommended hold time for food is no longer than 6 hours.
  This function is also to stop or cancel the current function.
  • NOTE: It is not recommended to use the WARM function for extended periods when cooking fish or chicken dishes.

To Remove the Lid

When the pressure cooking cycle has finished, the unit automatically switches to WARM. At this point you may choose to release the pressure in two ways. The floating pressure safety valve will not go down until pressure is released and you will not be able to open the lid.

1. Natural Pressure Release – This is recommended for anything with large amounts of liquid e.g. soups and stocks it will prevent the liquid inside from boiling over and blocking the pressure release valve. Following pressure cooking, allow the unit to remain on the WARM function. The pressure will begin to drop inside this can take from 12 minutes to 30 minutes depending on the amount of liquid inside.The lid can only be removed with the pressure has gone down.
2. Quick Pressure Release – Following pressure cooking, the cooker will beep, this indicates that the cooking time has finished. Press the Cancel Button to stop the WARM function and turn the Pressure Release Valve to the “Pressure Release” position using an oven mitt (see Fig 6). Hot Steam will be released. DO NOT put your hands or face near the unit when turning the valve. The lid will only open once all the pressure has been released. Turn the lid clockwise and unlock.
   When removing the lid, tilt the lid away from you, this way the steam is directed away from you to avoid being scalded by the escaping steam. Use oven mitts when removing the inner cooking pot. Only use non-stick utensils to serve from the cooking pot as any hard utensils made from stainless steel or similar materials could damage the non-stick surface of the inner cooking pot.

One Touch Digital Functions

• For your convenience the pressure cooker has 11 pre-set options with default cook times. Based on your recipe you can choose any one of these settings Sauté, Browning, Pressure Cook, Slow Cook, Soup, Stew, Meat, Chicken, Rice, Risotto/Steam and Warm. Every button has 2 settings and a corresponding pair of lights next to it. To select a setting simply press the button and the corresponding light will indicate the selected setting (see Figure 7). You can adjust the cook time by pressing the + or – buttons. When the time has been selected the LED will flash until the unit builds up pressure. When the pressure is at the correct level inside the cooking time till start to countdown

Sauté

• This is great for caramelizing vegetables which adds more flavour to your dishes, simply place a little oil or butter in the base of the cooking pot and add your onions, carrots etc. Cooking will soften them and add a delicious flavour, you can also warm spices to release their flavour. This setting is also perfect to reduce and thicken any remaining liquid at the end of cooking time as there is no evaporation during pressure cooking so you need to add less liquid. Sometimes excess liquid may need thickening you can either add a cornflour and water mixture or simply bubble it for 10 minutes to reduce the liquid.

Browning

• As meat will not brown during the pressure cooking process it is recommended to brown meat before so that this not only tastes better but the finished dish will look better. By browning meat, such as lamb, it will reduce the amount of fat present in the final meal and will also add a richer flavour. Use this setting for browning meat, chicken or game. Ensure you cut them into even-sized pieces so they cook evenly. Add oil or butter to the base of the pot and sear the meat. If you have a lot of meat you may have to brown in batches this will maintain a high heat and ensure the meat is browned rather than stewed

Risotto/Steam

• Make delicious creamy risotto on this setting in a fraction of the time without the need to keep stirring. Simply sauté the grains of rice in some butter or oil until they turn opaque then add the liquid.
• To steam simply add sufficient water to the cooking pot to come to the 1/5 level on measuring scale inside the cooking pot. Place the steam rack into the pot, it will fit inside the pot on the ridge above the water (see Fig. 8). Add the food to be steamed on top of the rack cutting vegetables into even pieces and place the lid on top of the unit and turn the pressure release value to the pressure setting.
• Select the steam function and adjust the time accordingly. If you wish to steam larger items such as puddings, you will need to place a trivet in the bottom of the cooker for the pudding bowl to sit on.

Warm

• The unit automatically switches to keep warm as soon as the cooking has finished. This is great if not everybody is eating at the same time. This can be cancelled at any point by pressing the button again to cancel the function. This setting can also be used to keep food warm that has NOT been cooked in the pressure cooker. It can be used as a food warmer to keep already-cooked food hot. This is especially good if you are having a party and need to keep a big pot of Chilli Con Carne hot for your guests. Using this function it is not recommended to keep food warm for more than 6 hours as this will affect the taste and texture of the food.

Cooking Rice

• White rice (Basmati, Long Grain) takes 3 minutes to cook and uses the fully absorption method. The rice will be slightly sticker than rice cooked on the stove top. Use the marking on the pot as a guide i.e 2, 4, 6 cups. Fill the water in the pot FIRST to the level required and then add the corresponding cup of rice.

Cooking Vegetables

• When steaming vegetables, chop them up into even size pieces so they cook evenly. Remember most vegetables take a few minutes to cook. Add boiling water to the pot this will bring the unit up to pressure much quicker. Always use the quick steam release to avoid overcooking

Vegetables Cooking Times

Hints and Tips for Pressure Cooking

• It really is worth sautéing vegetables, browning meat and warming spices before pressure cooking. It may take a little longer to prepare but the end result will be worth it. It adds depth of flavour to the finished result.
• The amount of liquid required when pressure cooking is much less than traditional methods as there is no evaporation during cooking. Any excess liquid at the end of cooking can be thickened or reduced using the Sauté function or simply use a cornflour/water mixture to thicken any remaining liquid.
• Hot liquid/food will come to pressure quicker than cold liquid/food.
• Pressure cooking allows less tender cuts of meat to be cooked quickly and achieve a tender juicy result.
  

  Beef	Lamb	Pork	Chicken
  Shin, Chuck and Blade (Braising Steak) Brisket, Silverside and Oxtail.	Shanks, Shoulder, Breast, Scrag and Middle neck.	Diced leg, Shoulder, Spare ribs and Belly.	Drumsticks, Thighs on the bone or Fillets and Legs.

• When preparing vegetables they should be cut into even-sized pieces to ensure even cooking.
• Vegetables can be cooked from frozen very easily, they may take slightly longer than if they were thawed, just make sure they are piping hot before eating.
• It is not recommended to cook meat, fish, poultry or game from frozen. It is recommended to thaw it first as thawed food can either be marinated or browned first which will add heaps of flavour. Also frozen meat will release the fat into the cooking liquid which will result in a fatty sauce. Thawed meat that is browned
  first will release fat which can be poured away before cooking. If meat, fish, poultry or game is cooked from frozen the cooking time will be longer and the use of a thermometer is essential to ensure that the internal temperature of the product has reached AT LEAST 75°C, if it is not, continue to cook until it is reached.
• When pot roasting meat, add sliced vegetables on the base of the pot such as thickly sliced onions, carrotsor celery. Sit the meat on top of these and the flavours from the vegetables will enrich any sauce or gravy. Simply strain the liquid through a sieve and thicken and serve with your pot roast.

Care and Cleaning

1. Unplug and let the unit cool down before cleaning.
2. Clean the base unit with a soft damp cloth. DO NOT IMMERSE THE BASE INTO WATER OR ANY OTHER LIQUID.
3. Wash the removable cooking pot in hot soapy water, using a sponge or washing up brush. Rinse and dry thoroughly.
4. Wipe the heating plate with a soft damp cloth and dry thoroughly.
5. Remove the condensation collector from the side of the unit, empty and wash thoroughly and let it dry, and replace it back into the original position on the Pressure Cooker.
6. Remove the sealing ring assembly from inside the lid by pulling on the metal peg. Carefully remove the clear silicone sealing ring from the inner aluminum plate and wash and dry thoroughly.
7. Remove the Pressure Release Valve by pulling it up and off and rinse with warm water and dry, replace it into position (see fig. 9).
8. Rinse the upper and underside of the lid with warm water and remove the Pressure Release Valve Cover by twisting and pulling off. Dry thoroughly and replace the Pressure Release Valve Cover by clipping it back into place (see fig. 10).
9. Replace the sealing ring assembly onto the lid making sure the MAKE SURE THE METAL PEG ON THE INNER STEEL PLATE FACES OUT. Push this onto the centre post on the lid (see Fig. 3).
10. Replace the cooking pot back into the unit. Store the unit with the lid loosely on top of the pressure cooker to prevent aromas, moulds and odours

Storing instructions

1. Be sure all parts are clean and dry before storing.
2. Store the pressure cooker with cooking pot inside the base unit and the lid locked. Store the assembled unit in a clean dry place.
3. Never store the pressure cooker while it is hot or wet.
4. Never wrap cord tightly around the appliance; keep it loosely coiled.

Recipes

Risotto with Butternut Squash, Sage and Chestnuts

Serves 4-6

Ingredients

• 60g butter
• 20 cooked chestnuts, chopped
• 16 sage leaves, shredded
• 1 onion
• 500g risotto rice
• 450g butternut squash, chopped
• 1400ml vegetable stock
• 50g Parmesan cheese

Method

1. Add the butter to the cooking pot and select SAUTÉ, add all the chopped chestnuts and half the shredded sage, cook until the butter starts to brown slightly. Remove these with a slotted spoon and set aside for now.
2. Add the onion to the cooking pot and sauté until softened; add the rice, butternut squash and the remaining sage. Cook for a minute until the grains of rice start to turn opaque and then add the stock. Cancel the Sauté setting.
3. Lock the lid into place and select the RISOTTO setting and set the timer for 8 minutes and cook under pressure.
4. When the cooking time has finished, leave to rest for 5 minute before releasing the pressure.
5. Add most of the reserved cooked chopped chestnuts keeping a few back to garnish, and add a handful of grated parmesan cheese.
6. Serve each portion with a few of the reserved chestnuts on top and a sprinkle of parmesan cheese.

Pot Roast Chicken with Rosemary and Garlic

This is one pot cooking at its best. This recipe cooks a whole chicken in 30 minutes; this means that you can have a mid-week roast in no time at all! Serves 4-6 people depending on how hungry you are!

Ingredients

• 1 tbsp. finely chopped fresh rosemary, plus a few extra sprigs
• 30g soft butter
• 1 lemon, zested
• 2-3 garlic cloves
• 1 tsp. sea salt
• freshly ground black pepper
• 1 medium size chicken (approximately 1.5kg)
• 1 small glass of dry white wine or chicken stock
• 2 onions, peeled and thickly sliced
• 1 tbsp. cornflour/water mixture to thicken
  Serve with a selection of vegetables or a simple salad.

Method

1. Start by making the herb butter. Pound the chopped rosemary, butter, lemon zest, garlic, salt and a good grind of black pepper in a mortar and pestle until it is smooth or you could use a mini chopper.
2. The aim is to get the butter under the skin of the chicken, so lift the skin slightly and using your fingers loosen the skin from the chicken breast, this creates a ‘pocket’ for you to add the butter. Spoon in some of the butter and push it down and around the breast. Repeat with the other side. Keep a little back and rub it all over the chicken.
3. Slice the lemon in half and add half to the cavity of the chicken along with a sprig of rosemary.
4. Use the BROWNING function to sear your chicken on all sides; this will give the chicken some colour when cooked. When browned on all sides remove and set this aside for a minute. Cancel the browning function.
5. Add the sliced onions so that they fit in the bottom of the cooking pot. Add the wine or stock to the cooking pot and the last sprig of rosemary to the cooking liquid. Place the chicken on top of the onions, by doing this the chicken does not come into contact with the base where the skin can catch slightly and the onions will add a lovely flavour to the gravy.
6. Give the chicken another sprinkle with salt and pepper and a sprinkle with any stray bits of rosemary and secure the lid.
7. Select the CHICKEN function and set the time to 30 minutes. Cook under pressure. When the chicken has finished cooking, leave the unit for 10 minutes to give the chicken time to rest. Release any remaining pressure and remove the chicken. If you want to brown it further pop it under a hot grill for 5 minutes to crisp the skin.
8. Skim any fat away from the juice remaining in the cooking pot and thicken the remaining liquid with the cornflour/water mixture or reduce it down by bringing it back to the boil on the SAUTÉ function and bubble away until reduced, strain through a sieve and serve with the chicken.

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Bella 6 Litre Pressure Cooker-FAQs