Sitram: Speedo Pressure Cooker`s
Contents
1. UK 10 Warranty This pressure cooker is guaranteed for 15 years against any fault linked to the metallic structure of the product This warranty does not cover e Damages resulting from incorrect use overheating dropping impacts normal wear or in general terms non compliance with precautions for use and maintenance e Parts subject to wear seal handles regulator e Scratching grazing pitting or discolouring of the base metal This warranty cannot apply if the pressure cooker has been used for commercial purposes if it has undergone changes or in case of use of spare parts not approved by Sitram Part to be filled and sent back to SITRAM INOX 36170 SAINT BENOIT DU SAULT FRANCE YOUR NAME AND ADDRESS PLACE OF PURCHASE Surname First name Name and address of shop or stamp Adress Date of purchase Model 4 SITRA SPEEDO 5 5 L 4 SITRA SPEEDO 7 L U SITRA SPEEDO 4L OU SITRA SPEEDO 6 L U SITRA SPEEDO 8L U SITRA SPEEDO 10L UK 11 UK 12 Recipes FISH SOUP 10 oz of Conger eel 10 oz of hake 20 oz of whiting 5 shallots 1 small onion stuck with a clove 8 oz of tomatoes 4 cloves of garlic 1 glass of dry white wine 1 5 Qt of water 1 spike of saffron 1 bunch of mixed herbs salt pepper 1 4 of baguette 2 oz of macaroni or other pasta 0 05 Qt of olive oil 2 oz of gruyere cheese In the pressure cooker lightly fry the fish cut into sections in olive oil Add the sliced shallots ga2. PORK WITH POTATOES Deboner pork loin 2 Ibs 2 oz of concentrated tomato puree 1 thinly sliced onion 2 glasses of white wine 1 bouquet garni 2 4 oz of butter 0 25 Qt of oil 8 potatoes 0 5 Qt of water Glaze the roast in the pressure cooker and then throw out the oil Put in 2 4 oz of butter and brown the chopped onions Add the bouquet garni then glaze with 2 glasses of white wine water or meat juice 2 oz of concentrated tomato puree Put the roast in the pressure cooker with the potatoes cut into thin slices Close the pressure cooker and leave it to cook for 25 minutes SAUTE OF CURRIED PORK 2 20 Ibs of pork shoulder 1 onion 1 celery branch 0 1 Qt of oil 1 oz of butter 1 bouquet garni 1 40 oz of creamed butter 0 2 Qt of white wine 0 1 Qt of water 0 2 Qt of cream Salt Pepper Cut the shoulder into 2 10 oz pieces then brown them in a frying pan with oil Dice the vegetables into big pieces and sweat them in the butter in the pressure cooker Season to taste with salt and pepper then moisten with white wine and water Put the pieces of pork into the pressure cooker and sprinkle with curry Close and cook for 25 minutes After cooking remove the meat pieces and strain the cook ing juices Thicken the sauce with the creamed butter and the cream then check the seasoning UK 20 B UF BOURGUIGNON 2 Ibs of clod of beef or shoulder of beef 4 oz of fresh
3. products must never be used on shiny external surfaces e If foodstuffs are attached to the bottom fill the pan with hot water with washing up liquid added and allow to soak before cleaning e Never use bleach nor chlorinated products which might seriously damage the stainless steel e When you are not using your pressure cooker do not leave it closed Put it away placing its lid upside down on the body You will thus prevent the seal from sagging and suf fering premature wear UK 8 12 PROBLEMS AND SOLUTIONS can t open my pressure cooker Before cooking Open the lid slowly by rotating it anti clockwise and pressing firmly downwards to disengage the clamp After cooking If the pressure cooker is under pressure decompress it in accordance with the ins tructions in paragraph 8 can t close my pressure cooker Make sure that the seal is properly fitted and the right way round Press gently on the lid and rotate it clockwise until you reach a limit stop The pressure does not rise in my pressure cooker The heat source is not powerful enough There is not enough liquid in the pressure cooker make sure the volume of liquid is at least 25 cl Check that the regulator is properly fitted Make sure that the seal is properly fitted and the right way round If the seal is worn replace it Ensure that the pressure indicator can move freely upwards cover incorrectly closed Steam escapes around the lid Ch
4. the mushrooms Put the olive oil the chopped shallots the white wine and the tomato puree into the pres sure cooker Add salt and pepper to taste the put in the mushrooms Close the pressure cooker and leave the mix ture to cook for 3 minutes RATATOUILLE 1 eggplant 1 green sweet pepper 3 zuccinis 4 toma toes 1 onion 3 oz oil olive oil 1 pinch of coarse Salt Pepper Cut the vegetables into thin slices Put the onion the green sweet pepper and the tomatoes in the pressure cooker and cook them in the oil until they begin to turn brown Add the Zuccinis and the eggplant Add the salt and pepper and then pout in 0 5 Qt of water over the vegetables Close the pres sure cooker and leave the mixture to cook for 5 minutes DESSERTS RICE PUDDING WITH CARAMEL 8 oz of round grain rice 0 5Qt of milk 4 oz of granu lated sugar 2 oz of lump sugar 1 2 a lemon 2 egg yolks 1 6 oz of melted butter Blanch the rice for 3 minutes Drain In the pressure cooker add the milk mixed with the butter then sprinkle on the rice Close the pressure cooker Cook for 10 minutes When the rice is cooked add the sugar and two egg yolks after taking it off the heat Lay on a hollow dish Prepare the caramel with sugar 1 glass of water and lemon juice When the colour is right add the rice FRUIT MARMELADE apples and pears 2 Ibs of apples and pears 4 oz of sugar 1 2 spoonful of cin namon powdered gi
5. water in the pressure cooker with the mixed herbs Add the pieces of meat and close the pressure cooker Cook for 40 minutes Drain saving the stock Cook the minced mushrooms Prepare the white roux in a saucepan melt the fat mix in the flour and whisk Stir in 0 5 Qt of blanquette stock then the mushrooms and cook for 2 to 3 minutes Off the heat beat the cream the egg yolk and the lemon juice Incorporate the sauce which must not be allowed to boil Mix with the meat ESCALOPES GOURMANDES GOURMET ESCALOPES 4 veal escalopes each weighing approx 4 oz 1 6 oz of butter 3 oz of oil 0 25 Qt of port optional 4 slices of gruyere cheese Salt Pepper 3 oz of fresh cream 4 slices of ham Prepare the escalopes by coating each of them with a layer of ham and a layer of cheese For better presentation we advise you to stick a small wooden skewer through the escalopes Lay the escalopes one on top of the other in the pressure cooker and add salt and pepper to taste Add the fresh cream and the port Close the pressure cooker and leave the mixture to cook for 3 minutes Serve the escalopes on a long plate and cover them with sauce GENOESE STYLE BRAISED VEAL 1 650 Ib of cushion of veal 5 eggs 2 10 oz of parme san 10z of parsley 0 1 Qt of oil 0 2 Qt of veal stock Salt Pepper Separately make an omelette with the parmesan and the chopped parsley Cut the cushion of veal in sli
6. Instructions for use 1 IMPORTANT SAFEGUARDS e Read all these instructions carefully e This equipment cooks under pressure Incorrect use can cause accidents and lead to serious burns e Before each use you must check the safety devices in accordance with the instructions dealt with in section 4 e Always comply with the following filling quantities Never use the pressure cooker with less than 0 25 Qt of liquid one large glass The absence of liquid in the pres Sure cooker can cause overheating and seriously damage it Never fill the pressure cooker to more than two thirds of its Capacity In the case of foodstuffs which produce froth or inflate during cooking rice dehydrated vegetables etc never fill the pressure cooker to more than one quart of its capacity Overtilling the pressure cooker may obstruct the safety devices and cause excessive pressure in the pressure cooker see food preparation instruction e Never place the pressure cooker on a heat source without the lid being completely and correctly closed according to the instructions in paragraph 6 e Do not cook in the pressure cooker any foodstuffs liable to produce froth and obstruct the outlet openings of the safety devices such as stewed apples blueberries pearl barley oat flakes or other cereals split peas noodles macaroni spaghetti rhubarb and red currants e Comply with the instructions for use of your cooking ring e When th
7. Keep the rabbit in a warm place and boil down to a quarter of the quantity Add the cream and a few spoonfuls of mustard according to taste heat to boiling Cut the saddle and coat with mustard sauce just before serving CHICKEN WITH RICE One 3 Ibs chicken 1 leek 1 carrot 1 onion stuck with a clove 1 bunch of mixed herbs 1 lemon salt white pepper 8 oz of long grain rice 2 oz of butter 1 6 oz of flour 3 oz of fresh cream Prepare the court bouillon Place 3 Qt of water in the pres sure cooker and add the vegetables Season Close the pressure cooker Cook for 10 minutes Allow the pressure cooker to cool and add the chicken rubbed with half a lemon Close Cook for one hour Prepare a white sauce make a light roux in a small frying pan with the butter and flour Add 0 5 Qt of stock with fat removed the remaining 1 2 a lemon and the fresh cream Cook the rice separately in salted boiling water UK 15 WHITE MEAT OF FOWL IN A CREAM SALAD DRESSING 2 20 Ibs of white meat of fowl 1 Qt of poultry stock Salt Pepper Vinegar 0 1 Qt of cream Pour the poultry stock into the pressure cooker then add the meat season to taste with salt and pepper and close Cook for 30 minutes Meanwhile make a salad dressing according to your taste bring the cream to the boil and add to the salad dressing before serving After cooking cut the white meat of fowl into thin slices and serve cold topped with the cream
8. breast 6 oz of onions 6 oz of carrots 2 cloves of gar lic 0 05 Qt of oil 1 dessert spoonful of flour 1 bunch of mixed herbs salt pepper 0 05 Qt of good red wine 1 tea spoonful of chopped parsley Pour the oil into the pressure cooker When it is hot brown the meat cut into pieces Add the diced onions and the carrots cut into sticks sprinkle with flour while stirring Close the pressure cooker Cook for 5 minutes Season and add the crushed garlic the mixed herbs and the red wine it is preferable to flamb it first and 2 glasses of water Close the pressure cooker Cook for 60 minutes Serve in a flat dish sprinkled with chopped parsley with boiled potatoes POT AU FEU 2 5 Ibs of beef cutlets chuck knuckle 1 marrow bone 8 oz of turnips 12 oz of carrots 6 oz of leeks 1 onion stuck with a clove 1 stick of celery 1 bunch of mixed herbs salt 5 grains of pepper In the pressure cooker place the meat in the boiling water and skim several times Add the mixed herbs and season Cook for 1 hour 30 minutes If the vegetables are new add them only after one hour s cooking Poach the marrow bone in a muslin cloth and serve separately with a few drops of lemon LEGUMES GREEK STYLE MUSHROOMS 2 Ibs of mushrooms 3 shallots 0 5 Qt of olive oil 1 bouquet garni 3 glasses of white wine Lemon juice Coriander Peppercorns 2 oz of concentrated tomato puree Peel and slice
9. ces and flatten it making it wider and thinner in order to be able to roll it up Put the omelette on the meat slice then roll it and tie it with string Brown the roast in a frying pan with the oil Pour the stock into the pressure cooker then add the roast Close and cook for 15 minutes Note This dish can be served hot with runner beans or cold with a green salad UK 17 MUTTON MUTTON STEW 1 Ib of mutton chops 1 Ib of collar of mutton 0 2Qt of oil 3 cloves of garlic 4 oz of onions 1 bunch of mixed herbs salt pepper 2 Ibs of potatoes In the pressure cooker brown the pieces of mutton in oil and eliminate the surplus grease Add the chopped onions and stir for a few moments Add crushed garlic Season Three quarters cover with water Close the pressure cooker Cook for 25 minutes Open and add the potatoes cut into large cubes Close Cook for 10 minutes SPRING MUTTON STEW 1 5 Ib of mutton breast collar and chops 4 oz of onions 2 cloves of garlic 1 bunch of mixed herbs 0 1 Qt of oil 1 spoonful of tomato puree 1 spoonful of flour for the sauce 12 oz of carrots 6 oz of turnips 6 oz of green beans 6 oz of peas In the pressure cooker pour in the oil and colour the meat Remove the excess oil Sprinkle with flour Add the tomato and the chopped onions Season and add the mixed herbs Three quarters cover the meat with water Close the pres sure cooker Cook for 30 minut
10. cks described in paragraph 4 before the pressure cooker is brought back into service UK 7 10 SEAL EXTRUSION WINDOW e n the event of strong excess pressure in your pressure cooker resulting from simultaneous blocking of the regula tor and the safety valve the seal is designed to deform itself through a rectangular window on the side of the lid This deformation then causes a leak which causes the pressure to drop in the equipment e lf this safety device is triggered immediately cut off the heat source e Decompress the equipment and open the lid complying 11 MAINTENANCE e Clean and rinse your pressure cooker immediately after each use e Your pressure cooker is cleaned with hot water with added washing up liquid The pan is also designed to be cleaned in the dishwasher The lid however must never be pla ced in the dishwasher e Wash the seal only in hot water do not use detergent e Wipe your pressure cooker immediately after washing to avoid leaving drying marks e Do not use a metallic sponge If necessary the internal sur faces of the pan can be cleaned with an abrasive Scotch Brite pad or scouring powder However these abrasive carefully with the precautions in paragraph 8 e Carefully clean the regulator and the steam outlet duct on the lid the protection strainer together with the safety valve openings e Carry out the checks described in paragraph 4 before using your pressure cooker again
11. e and water Add season close and leave to cook for 25 minutes DUCK LEGS WITH TURNIPS 4 duck legs 3 turnips cut into sticks 0 5 Qt of white wine 0 5 Qt of chicken stock 2 oz of butter 5 small onions 1 oz of cognac Braise the duck legs with cognac salt and pepper them put the duck legs in the pres sure cooker until golden brown Take out the duck legs brown the turnips with a teaspoon of sugar and with the onions Deglaze with the white wine Add the chicken stock and then the duck legs Close the pressure cooker and leave to cook for 25 min utes VEAL OSSO BUCCO Four 8 oz slices of knuckle of veal 1 dessert spoonful of flour 0 1 Qt of oil 3 cloves of garlic 1 Ib of crushed tomato 1 glass of dry white wine 1 bunch of mixed herbs salt pepper 8 oz of carrots 6 oz of onions 1 orange Rub the slices of knuckle in the flour and brown them in oil in the pressure cooker Add the carrots and the sliced onions the garlic the tomatoes and the white wine Season Close the pressure cooker Cook for 45 minutes Add orange juice just before serving BLANQUETTE DE VEAU 1 5 Ib of veal breast and shoulder 1 leek 1 carrot 1 onion stuck with a clove 1 bunch of mixed herbs salt 5 grains of pepper 8 oz of mushrooms Sauce 1 6 oz of fat 1 6 oz of flour 0 5 Qt a litre of blan quette stock 1 lemon 1 egg yolk 1 dessert spoonful of fresh cream Boil 2 Qt of
12. e marks Clean them off with an abrasive pad soaked with a little diluted vinegar The foodstuffs are not cooked or are burnt Check that there is liquid in the pressure cooker and check the power of the heat source Check the cooking time For any other problem consult your dealer or an approved after sales service centre UK 9 13 AFTER SALES SERVICE Our after sales service is at your disposal for any information concerning your pressure cooker The seal the regulator and the handles of the lid and pan are available from the store where you bought your pressure cooker or one of our approved after sales service centres You can obtain a list of our approved after sales service centres by contacting SITRAM INOX Service consommateurs 36170 SAINT BENOIT DU SAULT FRANCE Tel 33 0 825 086 007 sav sitram fr 14 MAIN COOKING TIMES VEGETABLES Gras double 45 min Hotpot 55 min Roast 1 kg 30 min Roast 1 kg 10 min 45 min Cabbage 15 min Cauliflower 8 min Chicory amin Spinach 20 min Fresh beans 25 min e Start timing the cooking when the pressure cooker has reached its operating pressure steam starts escaping through regulator e These times are given as an indication and can be adjusted in accordance with your recipe or your experience Blanquette Roast 1 kg sew ssi Reminder Never fill the pressure cooker to more than 1 4 of its capacity while these foodstuffs are being cooked
13. e operating pressure is reached lower the heat source so that the liquid which creates the steam does not evaporate e Never leave the pressure cooker working without sur veillance Once the equipment is pressurised make sure that there is always a slight amount of steam escaping through the regulator In the event of an anomaly during cooking immediately cut off the heat source and carry out decompression com plying with the instructions in paragraph 8 Put the pres sure cooker back into service only after carrying out the cleaning and checks described respectively in paragraphs 11 and 4 If the problem persists contact our after sales service Be particularly careful if you wish to move your pressure cooker during or at the end of cooking Handle it only by its handles avoiding touching hot surfaces The use of a protective glove is recommended when handling your pres sure cooker If necessary use gloves Do not turn the equipment upside down and be careful of any steam esca ping through the regulator Decompression of the pressure cooker must always be carried out in accordance with the instructions in para graph 8 Never force to open the lid If it does not open easily this means there is still pressure in the equipment In this case carry out decompression in accordance with the instructions in paragraph 8 Any pressure in the cooker can be hazardous UK 1 e Certain meats for example ox tongue have a surface ski
14. eat lay it on a long dish and surround with the vegetables 7 PORK NOISETTES WITH PRUNES 4 slices of pork fillets each 4 oz 01 Qt of lard 1 oz of flour to add in after cooking Salt Pepper 8 prunes 1 glass of white wine Separately boil the prunes in the white wine Brown the fil lets in lard in the pressure cooker season then add the prunes with the white wine Close the pressure cooker and leave it to cook for 10 minutes on a moderate heat After cooking add flour to the sauce SWEET AND SOUR PORK 1 oz of oil 1 5 Ib of lean pork 1 Ib of tinned pineap ples water 0 06 Qt of vinegar 3 oz of brown sauce 1 oz of soya sauce Salt 1 green pepper thinly sliced and without seeds 1 thinly sliced onion 1 chopped clove oil garlic 0 03 Qt of corn starch 0 5 Qt of water First drain the pineapples and keep the syrup Brown in oil the pieces of pork in the pressure cooker making sure all parts are sealed Add water to the pineaaples syrup to make up 0 3 Qt and add this to the pork along with the vinegar Sugar soya Sauce onions garlic and green pepper Bring to boil and stir well to dissolve the sugar Close the pressure cooker and leave it to cook for 12 minutes Open the pressure cooker add the pieces of pineapple and corn starch having previously soaked it in 0 5 Qt of water Bring to boil and continue stirring until the sauce thickens Serve warm UK 19 ROAST
15. eck that the seal is properly fitted and the right way round If necessary clean the seal its housing and the collar of the pan If the problem persists replace the seal or consult our after sales service Ensure the cover is correctly closed and check whether the indicator is correctly mounted The safety valve has operated What should do Stop the heat source immediately Cool your pressure cooker under running cold water for at least one minute Remove the regulator Open the pressure cooker and clean the regulator its seat and the protection strainer Operate the pressure cooker again and if the problem persists contact an approved after sales ser vice centre My pressure cooker has heated when dry Cut off the heat source and allow the pressure cooker to cool on the cooking ring without moving it What should do We advise you to change the lid seal and have your pressure cooker checked in an approved after sales service centre The seal of my pressure cooker has deformed itself Cut off the heat source through the window Cool the pressure cooker under running cold water for at least one minute Do not use the pressure cooker again before having it checked by an approved after sales service centre Steam is escaping from the regulator This is perfectly normal If too much steam is escaping lower the heat source and continue cooking Spots appear on the bottom of the pressure cooker These are scal
16. er the steam outlet duct and its e Repl h checking that it is pl he righ openings nor the protection strainer are clogged eplace the seal checking that it is placed the right way round and that it is properly engaged under all e Check that there is nothing blocking the openings of the studs on the outer part of the lid e Remove the seal and check its condition together ite enn ordi EAE le ap AEE E with the cleanliness of its housing A seal in poor e Check that the pressure indicator moves freely in its housing 5 FILLING e Never use the pressure cooker with a quantity of liquid e Never fill the pressure cooker above two thirds of its which is less than 0 25 Qt one large glass Capacity CAUTION To avoid blocking the outlet openings of the regulator and the safety valve it is essential to comply with the fol lowing precautions Never fill the pressure cooker to more than 1 4 of its capacity when cooking foodstuffs which inflate or produce foam such as spinach lentils split peas pasta rice stewed fruit rhubarb barley oat flakes and other cereals etc Never fill the pressure cooker to more than 1 4 of its capacity when cooking foodstuffs with leaves liable to stick to the inside of the lid such as lettuce leeks artichokes etc Never wrap foodstuffs in paper aluminium or otherwise UK 4 6 CLOSING e Place the lid on the pressure cooker pan e Press gently on the lip to compress the seal a
17. es Open and add the carrots and the turnips cut into sticks together with the green beans and the peas Close Cook for 20 minutes SHOULDER OF LAMB WITH WHITE BEANS 2 Ibs of shoulder of lamb 2 5 oz of fat 1 5 onions 2 oz of concentrated tomato puree 1 glass of white wine 1 bouquet garni Salt Pepper 2 cloves of garlic 1lb semi dried white beans Chopped parsley Cook the beans for 8 minutes in the pressure cooker then drain Now glaze the lamb in the pressure cooker adding chopped onions ans concentrated tomato puree Turn over then add the beans Half fill with water add the bouquet garni add salt and pepper Close the pressure cooker and leave it to cook for 17 min utes Sprinkle parsley before serving Just before serving prepare a sauce with flour and butter to thicken the bean mixture LIMOUSIN HOTPOT 1 5 lb of streaky bacon 8 oz of smoked bacon one 12 oz cooking sausage 1 small cabbage 8 oz of carrots 6 oz of turnips 2 small leeks 2 cloves of garlic 1 bunch of mixed herbs 5 grains of pepper 1 5 Ib of potatoes Half fill the pressure cooker with water and add the streaky bacon after soaking it in cold water for 2 hours together with the smoked bacon and the sausage Close Cook for 50 minutes Remove froth degrease and add the cabbage cut into two and the vegetables apart from the potatoes which are cooked separately Close Cook for 10 minutes Cut the m
18. he cream Serve with a parsley leaf on each plate COD IN WHITE WINE 1 5 Ib of desalted cod fillet 2 Ibs of pota toes 2 oz of butter 0 05 Qt of oil 4 oz of onions 1 glass of white wine 2 glasses of water pepper parsley Place the butter and the oil in the pressure cooker Add the sliced onions and stir until they are coloured Add the sliced potatoes and stir Add the cod fillets pepper white wine and water Close the pressure cooker Cook for 10 minutes on a low heat Lay on a long dish and sprinkle with parsley BURBOT A LA PROVENCALE 2 Ibs of burbot 20 oz of tomatoes 5 cloves of garlic 1 glass of dry white wine 1 bunch of mixed herbs 0 05 Qt of olive oil salt pepper Heat the olive oil in the pressure cooker and colour the bur bot on all sides Add the crushed tomatoes crushed garlic dry white wine and seasoning Close the pressure cooker Cook for 10 minutes MOULES MARINIERES 4 Ibs of mussels 0 25 Qt of white wine 1 oz of butter 2 shallots 1 oz of chopped parsley 1 bouquet garni Melt the butter in the bottom of the pressure cooker Add the thinly sliced shallots and cook them for five minutes until they begin to turn brown Add the white wine the mussels the bouquet garni the parsley and salt and pepper to taste Close the pressure cooker and leave the mixture to cook for 4 minutes LOTTE A LAMERICAINE BURBOT AMERICAN STYLE 2 Ibs of burbot 4 oz
19. ing time carefully comply with the times indicated As soon as the sterilisation time has elapsed plunge the pressure cooker in a container full of cold water for one minute before opening STERILISATION TIME Plain fruit APRICOTS PEACHES 17 minutes Wash cut and remove the cores Pack in the jar Neither water nor sugar CHERRIES 11 minutes Remove stalks wash and drain pack in the jar RED CURRANTS 11 minutes Remove stalks wash and drain pack in the jar PEARS 17 minutes Peel and cut into quarters pack in the jar PLUMS 11 minutes Remove stalks wash and drain pack in the jar GRAPES 11 minutes Pick off the bunch wash and fill the jar Fruit in syrup 11 minutes Wash dry and pack in the jar without pressing Cover with a cooled syrup 1 5 lb of sugar per Qt of water Fill to 1 from the edge and allow to stand for 3 hours before ster ilising Vegetables Blanch the vegetables by plunging them for 5 minutes in salted boiling water Cool by rinsing them under a tap then strain thoroughly before placing them in the jars ASPARAGUS 38 minutes Pack in the jar Cover with salted water 1 02 Qt MUSHROOMS 56 minutes Fry for 5 minutes with garlic oil salt and pepper Pack in the jar SPINACH SORREL 38 minutes Pack in the jar GREEN BEANS DWARF KIDNEY BEANS AND OTHER BEANS 38 minutes Pack in the jar Cover with salted water 1 02 Qt PEAS 38 minutes Do not bla
20. ith the butter to brown Add the potatoes which should also be sliced into thin pieces followed by the water and add salt and pep per to taste Close the pressure cooker and leave the mixture to cook for 10 minutes TWO CELERY CREAM 1 small celeriac 1 celery stick 1 2 bunch of cress 1 white leek 4 slices of sandwich bread 1 Qt of hot A water 0 25 Qt of milk 0 1 Qt of cream 12 oz of pota toes 2 oz of butter 1 2 oz of powdered nutmeg Salt Pepper Peel and wash the vegetables then dice them into big pieces Brown the leeks in the open pressure cooker for 3 minutes in 2 oz of butter then add the celery and the cress Mix everything well and pour in 1 Qt of hot water Bring to the boil then add the potatoes and the milk Season to taste with salt and pepper and close the pressure cooker Cook for 10 minutes Stir the soup and add the cream Serve very hot with little croutons CREAM OF FENNEL 28 oz of fennel 10 oz of potatoes 0 5 Qt of cream 2 onions 4 twigs of parsley 1 oz of butter Salt Pepper 1 Qt of water Peel and wash the vegetables then cut them into thin strips Brown the onions in the butter in the open pressure cooker for 5 minutes then add the fennel Leave to simmer for 6 minutes then add the potatoes and 1 Qt of hot water Season to taste with salt and pepper and close the pressure cooker Cook for 10 minutes Stir and add t
21. likely to burn the foodstuffs and unsolder the triple bottom If steam stops escaping through the regulator during cooking this may indicate that there is no liquid left in the equipment In this case immediately cut off the heat source and carry out decompression then open the pressure cooker complying with the instructions in paragraph 8 Add liquid before resuming cooking Steam leaks between the lid and the pan occur when the lid is not correctly closed or when the seal is worn In this case immediately cut off the heat source and carry out decompression then open the pressure cooker complying with the instructions in paragraph 8 Check that the seal is in good condition and replace it if necessary Close the lid in accordance with the instructions in paragraph 6 and start cooking again NEVER ATTEMPT TO OPERATE THE PRESSURE INDICATOR DURING COOKING you could be seriously burnt as a result of the steam exhaust and you would prevent operation of the safety devices 8 OPENING e Remove the equipment from the heat source e Completely remove the regulator e Slowly open the lid by turning the control knob of the clamp clockwise and by pres sing firmly downwards to disengage the clo sing bracket e Decompress the pres sure cooker by placing it under running cold water or by immersing it in a container full of cold water for at least one minute e Pull gently on the regu lator to raise it to the notch Make sure tha
22. n e This pressure cooker is designed only for cooking pressu which inflates under the effect of pressure Do not prick the rised foodstuffs Never use it for another purpose This meat while the skin is inflated You will be liable to be scal equipment must not be placed in the oven or used to fry ded by spurting liquid under pressure with oil e Do not modify your pressure cooker in any way and do not carry out any operations other than those described in these instructions Replace the seal regularly and only use SITRAM spare parts which are identical to the original parts Only the pan and the lid of this SITRAM pressure cooker are compatible e When cooking pasty foodstuffs shake the pressure cooker slightly after decompression and before opening the lid You will thus avoid spraying due to the presence of pres surised steam bubbles in the food e Before each use clean the pressure cooker in accordance with the instructions in paragraph 11 e Do not leave children near the pressure cooker when it is use WARNING The manufacturer does not accept any responsibility in the event of incidents or accidents resulting from one of the following causes Modification of one of the safety devices Use of spare parts not approved by the manufacturer Non compliance with the normal conditions of use described in the manual Non compliance with the safety recommendations SAVE THESE INSTRUCTIONS 2 YOUR EXPRESS COOKER Range Ca
23. nch Place directly in the jar with the mixed herbs salt onions and lettuce leaves TOMATOES 20 minutes Blanch for one minute and peel Pack in the jar Meat COOKED FOWL AND RABBIT 38 minutes Prepare and completely cut according to the chosen recipe Pack in the jar to 1 from the top PLAIN FOWL AND RABBIT 56 minutes Brown lightly in the frying pan Pack in the jar Add salt pep per and mixed herbs PLAIN PORK OR VEAL 56 minutes Place a bard of bacon at the bottom of the jar Lay the meat on top Add salt pepper thyme and laurel leaves ALL COOKED MEATS 48 minutes Prepare and completely cook the meat in accordance with the chosen recipe Then pack in the jar up to 1 from the edge PATE 48 minutes Lay the raw chopped meat in the jar as in an earthenware vessel with seasoning Pack to 1 from the edge UK 24
24. nd turn the control knob of the clamp anti clockwise to the stop click The marking on the knob must be opposite the white mar king on the mechanism cover e The pressure cooker is correctly closed when the pressure indicator can move upward freely CAUTION Never place the pressure cooker on a heat source if the lid is placed on the pan without being locked or if it is incompletely closed 7 COOKING e Add the foodstuffs with the quantity of water necessary for power to maintain slight escaping of steam through the cooking and close the pressure cooker regulator the regulator can then operate only intermit e Press the regulator to ensure that it has moved down to the tently notch e Place on strong heat e Under the effect of pres sure the pressure indicator rises and locks the opening device e It is perfectly normal for the regulator not to rotate when it allows steam to escape It is not designed to do so e If you use salt for your recipe dissolve it immediately by stirring the water with a wooden spoon This will pre vent the appearance of pitting which can damage the bottom of your pressure cooker Dissolving of the salt is also easier and quicker when you use fine salt and salt the hot water e Begin timing the cooking when steam escapes through the regulator e Then reduce the heating UK 5 CAUTION Never leave your pressure cooker on a ring without water or juice inside it as you are
25. nger 1 2 a pod of vanilla 1 2 a lemon Peel the pears and apples and cut into strips Place together in the pressure cooker Add the sugar the 1 2 pod of split vanilla Flavour with the ginger cinnamon and lemon juice Close the pressure cooker Cook for 10 minutes on a low heat APRICOTS A LA CONDE 80z of short grain rice 0 5 Qt of milk 4 oz of sugar 2 egg yolks 1 6 oz of butter 8 canned apricots in syrup 4 glace cherries 4 sticks of angelica 1 6 oz of red currant jelly Pour the milk into the pressure cooker and when boiled pour in the rice Close the pressure cooker and leave it to cook for 9 minutes Open add the butter divided into small bits then the sugar and egg yolks Place in a deep dish and decorate with the strained pieces of apricot the cherries and the angelica Coat with hot red currant jelly UK 21 STERILISATION After carefully washing rinsing and drying the jars fill them with fruit vegetables or meat plus juice or sauce to 1 from the edge Fill them to the edge with fruit or raw vegetables without syrup or juice UK 22 Hermetically close the jars it is recommended to fit new rub ber rings each time they are used Place the jars in the pressure cooker and isolate them from each other with a cloth Fill the pressure cooker to two thirds of its height Close the pressure cooker Place on a strong heat until the first steam appears This is the start of the cook
26. of butter 3 tomatoes 0 25 Qt of cognac 1 oz of flour 0 25 Qt of dry white wine 2 oz of shallots 0 5 oz of salt Cayenne pepper a pinch of garlic parsley tarragon Cut the fish into 8 pieces and cook it in the butter in the pres sure cooker Be careful that the fish does not go black but cook it gently so that it becomes a rich golden brown Add the chopped shallots and stir the mixture for a few minutes Flambe the mixture with cognac and add the crushed toma toes the garlic and the white wine Add salt and pepper to taste Close the pressure cooker and leave the mixture to cook for 15 minutes on a low heat Take out the pieces of fish leaving the rest of the liquid in the pressure cooker to make a sauce and arrange them in a dish Add the butter to the sauce in the pressure cooker and sprinkle the flour in grad ually Reduce the sauce for two minutes leaving the pres sure cooker open Cover the fish with sauce and the dish is ready to serve POULTRY AND RABBIT RABBIT IN MUSTARD One 2 5 Ibs saddle of rabbit 0 5 Qt of good red wine 1 bunch of mixed herbs 10 grains of pepper 2 oz of butter 0 05 Qt of oil 0 1Qt of cream salt pepper strong mustard Marinade the rabbit the day before in the red wine with the mixed herbs and pepper In the pressure cooker brown the saddle of rabbit after draining it Add the marinade and sea son Close the pressure cooker Cook for 30 minutes
27. pacity Useful Bottom Types of heat Regulation Cooking capacity diameter pressure temperature Pan and cover SITRA Stainless steel 18 1 0 INDUCTION GAZ ELECTRICITE RADIANT HALOGENE Bottom Aluminium Ce SPEEDO oy l 5 70 kPa 239 F Magnetic amp stainless steel UK 2 Seat Protectioffi ty strainer eae Our advice REPLACE THE SEAL Handle EVERY YEAR Bottom 3 BEFORE FIRST USE e Use the table below to check the compatibility of your pres sure cooker with the types of cooking rings at your disposal e For use on an electric or glass ceramic ring always use a ring with a diameter smaller than or equal to that of the bot tom of the pressure cooker Always ensure that the external bottom of the cooker is clean in order not to damage your glass ceramic ring For use on gas make sure that the flames do not extend beyond the bottom of the equipment e Before first use boil in your pressure cooker a glass of water and two glasses of milk or a glass of water with lemon juice or vinegar these mixtures are obviously unfit for consumption e Wash your pressure cooker carefully with hot water contai ning washing up liquid UK 3 4 BEFORE EACH USE e Remove the regulator and check whether the steam condition or the presence of foreign bodies under outlet duct is not clogged Remove the regulator and the seal may cause leaks ensure that neith
28. rlic crushed tomatoes and mixed herbs Season and sprinkle with saffron Pour on the white wine and add 1 5 Qt of hot water Close the pres sure cooker Cook for 15 minutes Open and strain the soup crushing the flesh and fins as much as possible Bring back to the boil and add the pasta Close and allow to cook for another 3 minutes Cut the baguette into rings brown them in oil and lay them in the plates Serve the grated gruyere separately JULIENNE SOUP 6 oz of turnips 8 oz of carrots 6 oz of leeks 10 oz of potatoes 2 oz of butter 1 5 Qt of water salt Slice the vegetables into fine threads leave to exude juice for 3 minutes in butter in the pressure cooker add water and salt Close the pressure cooker Cook for 15 minutes MUSHROOM SOUP 4 white of leeks 10 oz of mushrooms 0 25 Qt of veal stock 4 tablespoons of oil 12 oz of potatoes 10 oz of cream 1 handful of parsley Salt Pepper Peel and wash the vegetables then cut them into thin strips Brown the white leeks in the oil in the open pressure cooker then add the mushrooms potatoes and veal stock Season to taste with salt and pepper and close the pressure cooker Cook for 10 minutes After cooking stir the soup and add the cream Serve the soup sprinkled with parsley POTAGE PARISIEN 4 leek whites 4 potatoes 2 40z of butter 1 Qt of water Cut the leek whites into thin slices and put them in the pressure cooker w
29. seasoned with vinegar SAUTE OF DUCK IN PINEAPPLE One 2 75 Ibs of duck cut into pieces 2 oz of onions 1 2 oz of garlic 1 5 oz of runner beans 6 slices of tinned pineapple diced 2 5 oz of tomatoes 0 17 oz of dried mushrooms 0 53 oz of perfumed mushrooms 0 1 Qt of oil 1 2 oz of butter 1 2 oz of flour Fry the duck pieces in 1 2 oz of butter with the minced onion and minced garlic Put everything into the pressure cooker and moisten with the tinned pineapple juice Season to taste with salt and pepper and close the pressure cooker Cook for 5 minutes Separately soak the dried mushrooms in the salted water then cut them and the perfumed mushrooms into thin strips Once the duck has finished cooking add the oil diced tomatoes mushrooms diced pineapple and runner beans cut into 4 into the pressure cooker Close and cook for 5 minutes Remove the meat and vegetables from the pres sure cooker and thicken the sauce with the creamed butter softened butter flour UK 16 DUCK WITH OLIVES 1 duck weighing approx 2 5 Ibs 6 oz of green olives 2 oz of butter 0 25 Qt of oil 12 small onions 1 oz of starch 1 glass of white wine 0 25 Qt of water Salt Pepper Put the butter and oil in the pressure cooker Brown the duck on all sides Take out the excess fat add the starch stir the mixture around Add the pitted and blanched olives and small onions Moisten with the white win
30. t no jet of steam escapes through the regulator in this position Otherwise continue immersing the equipment until this jet of steam stops Completely remove the regulator UK 6 CAUTION NEVER TRY TO FORCE THE LID OPEN In case of difficulty do not persist Do not open the lid until after complete cooling It is essential to decompress your pressure cooker by placing it under running cold water or by immersing it in a container full of cold water for at least one minute before opening it After decompression remove the regulator carefully to make sure that there is no pressure left inside the equipment It is strongly recommended not to cause the pressure to drop by removing the regulator You would be liable to be burnt by steam or spattered with boiling liquid NEVER ATTEMPT TO OPERATE THE PRESSURE INDICATOR DURING COOKING you might be seriously burnt as a result of the steam exhaust and you would prevent operation of the safety devices 9 IF THE SAFETY VALVE IS TRIGGERED e The ball type safety valve placed under the cover is desi gned to let off excess steam in case of excess pressure caused by blocking of the regulator e If steam escapes through this valve immediately cut off the heat source e Decompress the equipment when the lid opens complying carefully with the precautions in paragraph 8 e Carefully clean the regulator and steam outlet duct on the lid as well as the protection strainer e Carry out the che
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