Transcript
Instruction Manual alpha pressure cooker
alpha Pressure cooking with system You have opted for an outstanding product, and we thank you for your trust. From this moment, alpha will revolutionise your pressure cooking habits in the nicest possible way. In the future, you‘ll even enjoy cooking. You‘ll benefit from a mature technology, simplicity of use and a well-thought-out system created as a result of years of experience and development work.
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healthy cooking for the entire family – steaming in an enclosed system preserves vitamins, trace elements and flavour in the food and is also perfectly suitable for preparing baby food.
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a design which combines functionality with aesthetics – the attractive finish makes it enjoyable to cook and to serve.
Pressure cooking with system – this is a claim we at cookvision take seriously. It‘s all the same if you are cooking for yourself or for family or friends and want to pressure-cook, roast, braise, simmer, sweat, defrost, warm up or boil down, with alpha you always have the right partner at your side.
alpha has already convinced the professionals: awarded the accolades of „Kitchen innovation of the Year“ as well as the „Gourmet Gold“, alpha by cookvision is an example for contemporary pressure cooking. We hope that you too will be inspired by your new alpha and wish you long-lasting enjoyment with it.
The patented pressure-lid fits all alpha series pots of the same diameter and thus can be used for different purposes, really making it a pot for everyday use. In addition, thanks to a wide range of accessories such as a glass lid, steamer and pasta insert, a braising disc through to a double boiler, you can let your imagination run riot. The alpha-design is reminiscent of the functional and aesthetic ‚Bauhaus‘ style and will impress not only you but your guests too when you serve them your delicious cuisine. alpha gives you •
a flexible pressure-cooking system – different pots and sizes can be combined in modular fashion just as you need them.
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a comprehensive range of accessories for different uses – various types of preparation from warming up in a double boiler to noodles in a pasta insert, from preservation under vacuum to roasting, sweating or braising are all possible without complications.
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more enjoyment in your cooking due to ease of handling – the patented single-handed action offers safety and convenience.
Peter and Verena Rommerskirchen
Contents Safety instructions
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Quick information
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Description of the Parts
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Pressure cooking with alpha
09 - 12
Important notes
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Managing Partners B/R/K Group Cleaning, Care, Maintenance 14 Questions and answers
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alpha -range
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Recycling/Spare parts
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Cooking times
18 - 19
Safety instructions Please read these instructions through carefully before first using your pressure cooker and keep them in a safe place for future reference.
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The pressure cooker must never be used in the oven, as this may damage the pot.
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Lift the pot when hot only by the handles.
Never let anyone who is not familiar with these instructions use the pressure cooker.
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The pressure cooker may never be left unattended when it is under pressure.
Observe the instructions on filling and the preparation of special foodstuffs shown on page 10.
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The pressure cooker must never be forced open. Before opening it, make sure that the pressure has subsided completely (see page 12 of the instructions for use)
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When letting off steam, keep hands, head and other parts of the body out of the steam.
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Never put the pressure lid or parts of it in the dishwasher for cleaning.
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Only use original spare and replacement parts (page17) and if your pot needs to be repaired, please refer to our customer services section (for details see back page).
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Marks on the bottom of the pot are easy to remove with lemon juice or a little vinegar.
Please observe when steam escapes from the pressure regulator – this is the sign that pressure is building up successfully inside the pot.
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Never use abrasives or wire wool for cleaning.
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Take good care of the instructions for use.
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Do not underfill the pot below the minimum level indicated, and do not overfill it above the maximum limit indicated. (Filling amount = liquid + food to be cooked).
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Never leave hot fat or oil unattended, as it may catch fire. Do not attempt to extinguish burning fat or oil with water, but use either a suitable wet cloth or class F fire extinguisher.
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Only use the sources of heat shown in the instructions for use.
We wish you much enjoyment and tasty results from your pressure cooker.
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Under pressure, the pressure cooker must never be used for roasting or frying with oil.
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Never allow children in the vicinity of the pressure cooker when it is being used.
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Only use the pressure cooker for its intended purpose of cooking food under pressure.
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Before each occasion on which it is used, check that the safety valve, pressure regulator and sealing ring are all clean and working properly.
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Pressure is generated when cooking. It is therefore important to close the lid of the cooker securely and to read thoroughly and follow the instructions for use and on safety, since misuse of the pot can lead to personal injury or to damage to the pot.
Quick information 1. Opening Press both buttons together, and lift off the lid. Suitable for all types of hotplate. 2. Filling Now add the food to be cooked. The minimum filling level is 1/3 the volume of the pot, with a minimum of 250 ml of liquid. With food which swells, fill the pot no more than 1/2 full, and with all other foods fill to a maximum of 2/3 full. The filling amounts all refer to food to be cooked + liquid.
Description of the Parts
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5.
5. Set hotplate on highest setting
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2.
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MIN 7.
6. Quick pressure cooking begins When steam escapes from the valve, turn the hotplate down to minimum. Now the cooking time begins.
3.a Keep the buttons pressed, place the lid in any position on the pot. Press down gently on the lid until you hear the mechanism click into place, and the lid is closed. 3.b The lid is marked with arrows for checking. When these are no longer visible, the lid is closed.
The continuously-adjustable pressure regulator keeps pressure and temperature at the desired setting automatically.
7. Cooking time ended Turn off the hotplate. 5
1 = gentle cooking 2 = quick pressure cooking
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4 6
The filling scale shows minimum and maximum filling levels. 8.
3.a
8. Let the steam off slowly in stages … … or wait until the pressure has subsided. Never turn directly from Position 2 to Position , sbut first of all from Position 2 to Position 1, wait a few seconds, then turn to Position . If you used pressure setting 1, you can turn directly to . Warning: the steam is extremely hot!
3.b
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The safety window
The lid with sealing ring seals the pot hermetically.
7 Pot handles with flame-guard 9
9.
Steamer insert (optional) stackable
9. Open the pot When the red valve has disappeared out of sight again, the pot can be opened. The lid can be removed (see Point 1) Warning: never force the lid open.
8 Body of the pot is made of top quality 18/10 stainless steel.
B/R/K thermal sandwich base is a super-strong cartridge base for use on all types of hotplate, it has optimum heat characteristics and saves energy.
arrows 4. Set the pressure stage
2 The patented safety valve
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MAX 3. Closing
The patented single-handed locking system makes it possible to remove the lid from the pot with one hand and replace it in any position.
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suitable for all types of stove
electro
gas
ceramic induction halogen
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Pressure cooking with alpha The continuously-adjustable pressure regulator
Cook more healthily
Instructions in recipes and tables of cooking times can only ever be rough guidelines. This is why we have developed a pressure regulator which you can set at any point between positions 1 and 2. This has the advantage that you can use the valve to adjust the pressure in the pot individually according to the amount and size of the food to be cooked.
Due to cooking in steam without oxygen and more quickly, your food is especially gently prepared. Every minute you save in cooking time means a gain in terms of important vitamins, nutrients and trace elements.
Position 1 for gentle cooking
Cook more tastily
Position 2 for fast cooking
Thanks to cooking without oxygen, the flavour and natural colouring of vegetables will very largely be preserved
Position
for gradual release of pressure
Position
for removing and cleaning the valve
Cook more quickly and save both time and energy With this pressure cooker you will save up to 70 % of the time your cooking used to take. And you save energy too: up to 60 % for meals which take a long time to cook, between 30 and 40 % for meals with shorter cooking times. You also cook to a great extent without a smell or cooking vapours. Read these instructions through carefully before first using the pot Clean the pot with water and a proprietary washing-up liquid and dry it thoroughly.
Maximum permitted pressure for this pressure cooker: 3.0 bar / 300 kPa
On no account may abrasives or wire wool be used for cleaning; this applies to cleaning outside surfaces as well.
Basic settings will be found in the table of cooking times at the end of these instructions.
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Pressure cooking with alpha
Pressure cooking with alpha
Before cooking
Note
Before each occasion on which it is used, check that the safety valve, pressure regulator and sealing ring are all clean and working properly.
To avoid the base of the pot being attacked, only add salt to water which is already boiling and stir it in. Now you can put the lid on. Hold both buttons pressed and set it down straight on the pot. The jaws snap audibly into place and the control arrows are no longer seen.
This method of preparation keeps the food tender and juicy. Using the steamer insert makes a valuable contribution to healthier nutrition. Since water-soluble vitamins and nutrients are preserved, steaming is strongly recommended in connection with calorie-conscious diets.
Set the hotplate on its highest setting Place the pressure cooker with preset pressure setting on a suitable hotplate and set this on its highest setting. As pressure increases, the red safety valve becomes visible. Now the pot can no longer be opened.
Pressure cooking is so easy Select the required pressure, using the pressure regulator: see the table of cooking times on pages 18/19.
Pay particular attention to the safety valve on the underside of the lid. Set the required pressure
The pin should be checked with the finger for freedom of movement (against spring pressure) before each cooking process. Add the necessary liquid for steam generation (water, gravy or stock) to the pot – a minimum of about 250-300 ml, no matter how much food is to be cooked.
Position 1 = gentle cooking For steaming delicate foods such as vegetables or fish The steamer insert (Not supplied, but available as an accessory.)
Warning: always add sufficient liquid. The pot must not be allowed to cook dry.
Position 2 = fast cooking Fast cooking stage for cooking and braising e.g. meat, soups, stews, ...
According to how full the pot is, it will take a few minutes for it to reach the set pressure. This is as soon as steam escapes continuously from the pressure regulator. This is the moment at which the cooking time starts. Now the hotplate must be turned down low. You thus avoid using unnecessary energy as well as the danger of the pot boiling dry.
Now add the food to be cooked. Liquid and food together must fill at least 1/3 of the volume of the pot. Maximum 1/2-full for foods which swell or tend to foam, maximum 2/3-full for all other foods. Please observe the filling scale in the pot.
Place the steamer insert on the base of the pot. Add liquid up to the floor of the steamer. Food which is to be steamed can now be placed in the steamer and will cook in the steam generated. MIN
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MAX
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Pressure cooking with alpha Cooking time is finished The heat source is switched off and pressure in the pot must be dissipated. Remove the pot from the hotplate and put it on a suitable surface. There are the following possibilities for reducing the pressure:
Important notes •
When preparing sausages with artificial skins, these must be pierced before cooking. If the skin is not pierced, it may blow up under pressure and can burst. The splashes which then occur may cause scalding.
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If you cook meat with skin on and this has swollen up, do not pierce this but allow it to contract. If it is pierced, burns or scalds may be caused.
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Do not boil any foods which tend to foam, such as apple purée, rhubarb, pasta, rolled oats or other cereal products. Since these foods tend to swirl up when boiling, there is a risk of the pressure regulator becoming blocked.
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If the contents are mushy, the (depressurised) cooker must be gently agitated before it is opened.
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On reaching cooking temperature, bursts of steam will be given off vertically from the centre of the regulator valve.
Warning: the steam escaping is extremely hot. Steam escapes upwards, so do not hold your hands over the valve. Wait until no more steam escapes and the pressure indicator is no longer visible.
Open the pot When no more steam escapes, the pot can be opened. The lid can now be removed.
1.) Allow the pot to cool down Wait until the red safety valve has completely disappeared. This is recommended for foaming and mushy foods. 2.) Slow pressure reduction Turn the pressure regulator gradually in stages to Position , not directly from Position 2 to Position , but in gradual steps from Position 2 first to Position 1, wait a few seconds, then turn to Position . If cooking at pressure setting 1 it can be turned directly to
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Warning: never force the lid open, and never interfere with the safety system settings. The pot can only be opened when it is no longer under pressure.
Cleaning, Care, Maintenance Clean your pressure cooker after every use with hot water and washing-up liquid. Do not use any scratching, abrasive or caustic cleaners, or any containing chlorine. The pot can also be cleaned in the dishwasher without its lid. Please do not clean the pot lid in the dishwasher!
Questions and answers Cleaning the pressure regulator Remove the plastic cover from the pot lid. To do this, press the valve and turn it completely to the left to Position The cover can now be lifted off, and the valve removed and cleaned under running water.
Cleaning and replacing the sealing ring Wipe over the sealing ring and rinse it under hot running water and dry it.
When it takes a long time to come to the boil:
When the lid cannot be opened:
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the source of heat is not hot enough
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turn up the heat source to maximum
release the pressure •
if necessary, cool the pot under cold running water
If the red safety valve has not risen, and no steam is escaping from the valve during cooking: •
This is normal in the first few minutes (pressure build-up)
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If it persists, check if:
Please make sure that the grooves in the valve fit into the matching slots
Under conditions of normal use, the sealing ring should be replaced once a year, or at the latest when it becomes hard or starts to turn brown.
check that the safety valve has dropped completely; if not,
When the food being cooked is either under- or overcooked, check:
• the source of heat is hot enough; if not, turn it up
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the cooking time (too short or too long)
• there is sufficient liquid in the cooker
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the hotplate output
• the pressure regulator valve is (incorrectly!) set to
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that the pressure regulator is correctly set
• the pressure cooker lid is properly closed
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the amount of liquid
• the sealing ring or the rim of the cooker is damaged When the safety valve has risen and during cooking no steam is escaping from the pressure regulator: •
The safety valve The safety valve – in conjunction with cleaning the lid – only needs to be flushed through and rinsed with running water. Check its free movement by pressing the metal pin with the finger.
The cleaned and dried pressure cooker should now be stored in a clean, dry and protected place. Do not put the lid on the pot, but lay it upside-down on the pot.
Handles Check regularly to ensure the handles are tight. Should the handles have become loose, retighten them with a suitable screwdriver.
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When the handles on the pot are loose: •
retighten the screws using a screwdriver
hold the pressure cooker under running water to release the pressure,
When the food being cooked is burned on in the pot:
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open the pot,
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leave the pot to soak for a good time before cleaning it
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clean the pressure regulator and the safety valve
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do not use caustic cleaners or those containing chlorine
When steam escapes all around the lid, check: •
whether the lid is properly closed
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whether the sealing ring is properly fitted
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the condition of the sealing ring (if necessary, change it)
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cleanliness of the lid, the safety valve, and the pressure regulator
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that the rim of the cooker is in good order
When one of the safety devices is triggered: •
turn off the heat
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allow the pressure cooker to cool down
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open it
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check and clean the pressure regulator, safety valve and the sealing ring
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alpha range ø 20 cm
Recycling/Spare parts ø 24 cm
Pot + glass lid
3.0 litres
Pot + glass lid
4.0 litres
Art.-no. 504040100
Art.-no. 504042100
Pot + glass lid
Pot + glass lid
4.0 litres
Art.-no. 504069100 Pot + glass lid
6.0 litres Wuppertal, 29.10.2011
Art.-no. 504043100 5.5 litres
Pot + glass lid
EC – CERTIFICATE OF CONFORMITY
9.0 litres
for pressure cookers
Art.-no. 504041100
Art.-no. 504044100
Pressure lid
Pressure lid
Art.-no. 504026100
Art.-no. 504025100
We hereby certify that the pressure cookers described below comply in respect of their concept and manufacture as well as the versions marketed by us with the relevant safety and health requirements of the EC Directives.
Steamer insert
Steamer insert
In the case of any modification to these appliances not agreed with ourselves, this certificate becomes invalid.
height: 5.5cm, not perforated
height: 5.5cm, not perforated
Art.-no. 504051100
Art.-no. 504052100
Steamer insert
Steamer insert
height: 5.5cm, perforated
height: 5.5cm, perforated
Art.-no. 504007000
Art.-no. 504008000
Steamer insert
Steamer insert
height: 11cm, perforated
height: 11cm, perforated
Art.-no. 504021000
Art.-no. 504022000
Pasta insert
Pasta insert
Art.-no. 504009100
Art.-no. 504010100
Double boiler insert
Double boiler insert
Art.-no. 504024100
Art.-no. 504078100
Roaster disk
Roaster disk
Art.-no. 504015000
Art.-no. 504016000
Silicone gasket
Silicone gasket
Art.-no. 504027100
Art.-no. 504028100
EC type testing, module B (Design control)
Appliance type:
pressure cooker series „alpha“
Relevant EC Directives:
PED 97/23/EC
Applicable standard:
DIN EN 12778/09.05
B/R/K Vertriebs-GmbH
_______________________ Peter Rommerskirchen, CEO
Recycling instructions on packaging and product: „The packaging consists of recyclable materials. Please dispose of these with due consideration for the environment and separated appropriately in the containers provided for the purpose. Should it not be possible to re-use the product, please ask the responsible waste management organisation for information concerning the necessary measures for disposal“
Important: when parts are replaced, only ORIGINAL spare parts designed for this pressure cooker are to be used. In case of repair being required, please contact our customer services. Repairs are only permitted to be carried out by authorised persons.
Spare and replacement parts are available from your specialist retailer or under www.cookvision-shop.com. 16
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Cooking times Differences in cooking times arise due to quality and amount and size of the food being cooked, so the times given here must be understood as very rough approximations. After a while, you will have enough experience yourself to know how long your meals will require to cook. Deep-frozen foods do not have to be defrosted beforehand; it is enough to extend the cooking times slightly.
Soups and stews with fried meat When cooking times of the ingredients are not much different from one another, e.g. meat and vegetables, the meat is seared, then the vegetables added with the gravy. When cooking times vary considerably, the cooking process for the meat is normally interrupted and the vegetables added for the last few minutes‘ cooking. In this way, meat and vegetables will both be ready at the same time.
Cooking times Soups Bean soup Pea soup (not soaked) Vegetable soup Semolina soup Goulash soup Potato soup Bone soup Minestrone Rice soup Beef broth Chicken soup Tomato soup with rice Stews Cabbage stew Lentils (soaked) Pichelsteiner Serbian beef Vegetables
For soups and stews, it should be noted that foaming foods are started off in an open pot and before the pot is closed, the foam should be skimmed off.
Vegetables The smaller you cut vegetables, the shorter their cooking times will be. If you like you food ‚crunchy‘, cooking time is shorter. The more you cook, the longer the cooking time. Suggestion: better cook too short – cooking on is always possible.
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Cauliflower Green peas Cabbage Carrots Peppers, stuffed Mushrooms Beetroot Spinach
Cooking time 20 min. 20–25 min. 4–8 min. 3–5 min. 10–15 min. 5–6 min. 20–25 min. 8–10 min. 6–8 min. 35–40 min. 25–35 min. 6–8 min. Cooking time 15 min. 13–15 min. 20 min. 8–10 min. Cooking time 3–7 min 3–5 min. 5–15 min. 3–7 min. 6–8 min. 6–8 min. 15–25 min. 3–4 min.
Fast cooking 2 2 2 2 2 2 2 2 2 2 2 2 Fast cooking 2 2 2 2 Gentle cooking 1 1 1 1 1 1 1 1 Fast cooking
Beans Potatoes Celeriac Boiled jacket potatoes
6–10 min. 6–8 min. 12–15 min. 6–12 min.
2 2 2 2
Meat Knuckle of pork Goulash Minced meat Chicken Veal Veal roas Veal fricassée Turkey leg Haunch of venison, braised Beef roast Rib of pork Roulade Sauerbraten (pot roast) Pork roast
Cooking time 30-40 min. 15-20 min. 5-10 min. 20-25 min. 6 min. 15-20 min. 5 min. 25-35 min. 25-30 min. 40-50 min. 10-12 min. 15-20 min. 30-35 min. 25-30 min.
Fast cooking 2 2 2 2 2 2 2 2 2 2 2 2 2 2
Seared in the pot without lid. The necessary liquid is added. Cut up pieces too large, sear individually and lay on top of one another to finish cooking. Cooking time Fish Steamed fish with potatoes 6-8 min. Fish in white wine sauce with potatoes 6-8 min. Haddock 4-6 min.
Gentle cooking 1 1 1
Fish (fresh) Cook with liquid appropriate to the quantity. As fish stock is very sticky, the lid should be removed immediately the pressure indicator has completely disappeared. Deep-frozen food The usually extended defrosting and thawing times are reduced to minutes, but are still dependent on type and size of the foods to be defrosted. Defrosting in the pressure cooker preserves vitamins, minerals and the flavouring of your food. 19
customer service adress: B/R/K Handel+Service GmbH Westring 340 42329 Wuppertal / Germany phone: +49 (0)202 283 77-0 fax: +49 (0)202 283 77-91 e-mail:
[email protected] www.cookvision.com www.cookvision-shop.com
