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Salton RHNPC400 - page 1
LIMITE D O NE YEAR W A R R A N T Y W a r r a n t y : This Russel l Hobbs ® pr oduct is wa rran t ed by Sa lton, In c. to b e f ree fr om d efect s i n ma ter ials o r workm ans hip for a p er iod o f ( 1) ye ar fr om th e ori ginal purc has e d ate . T his pro duct warr anty c o ve rs o nly t he orig inal co nsu mer pur chase r of t he pr oduc t. ...
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Salton RHNPC400 - page 2
1 IMPORT ANT SAFEG U ARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions before using appliance. 2. Do not touch hot surfaces. Use handles or knobs. 3. T o protect against fire, electrical shock, and injury to persons, do not immerse Cord, Plug or Pressure Cooke ...
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Salton RHNPC400 - page 3
1 IMPORT ANT SAFEG U ARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions before using appliance. 2. Do not touch hot surfaces. Use handles or knobs. 3. T o protect against fire, electrical shock, and injury to persons, do not immerse Cord, Plug or Pressure Cooke ...
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Salton RHNPC400 - page 4
PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS Pressure Regulator V alve (P/N 21936) V ariable T emperature/ Pressure Control Power Indicator Light Cleaning Brush (P/N 21100A) Non-Skid Feet Steam Vent Tube Pressure Lift Pin Lid Lock Button Lid Assembly (P/N 21937) Cool Touch Lid Handles Cool Touch Handle Pressure Cooker Pan Power Plug Gasket (P/N 219 ...
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Salton RHNPC400 - page 5
PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS Pressure Regulator V alve (P/N 21936) V ariable T emperature/ Pressure Control Power Indicator Light Cleaning Brush (P/N 21100A) Non-Skid Feet Steam Vent Tube Pressure Lift Pin Lid Lock Button Lid Assembly (P/N 21937) Cool Touch Lid Handles Cool Touch Handle Pressure Cooker Pan Power Plug Gasket (P/N 219 ...
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Salton RHNPC400 - page 6
BEFORE USING YOUR PRESSURE COOKER FOR THE FIRST TIME CAUTION: T o protect against electric shock, do not immerse the Pressure Cooker Pan or allow cord to come into contact with water or other liquids. 1. Hand wash the Lid and Gasket of the Pressure Cooker thoroughly with liquid dishwashing soap. Rinse and towel dry thoroughly. 2. Use a damp paper t ...
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Salton RHNPC400 - page 7
BEFORE USING YOUR PRESSURE COOKER FOR THE FIRST TIME CAUTION: T o protect against electric shock, do not immerse the Pressure Cooker Pan or allow cord to come into contact with water or other liquids. 1. Hand wash the Lid and Gasket of the Pressure Cooker thoroughly with liquid dishwashing soap. Rinse and towel dry thoroughly. 2. Use a damp paper t ...
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Salton RHNPC400 - page 8
PRESSURE REGULATOR VALVE WITH STEAM VENT TUBE This Valve serves as a manual pressure regulator. By adjusting this Lever you will be able to switch from PRESSURE to STEAM to CLEAN or from PRESSURE to STEAM RELEASE to release pressure in short bursts. This Pressure Regulator Valve has been factory calibrated to release steam from your Pressure Cooker ...
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Salton RHNPC400 - page 9
PRESSURE REGULATOR VALVE WITH STEAM VENT TUBE This Valve serves as a manual pressure regulator. By adjusting this Lever you will be able to switch from PRESSURE to STEAM to CLEAN or from PRESSURE to STEAM RELEASE to release pressure in short bursts. This Pressure Regulator Valve has been factory calibrated to release steam from your Pressure Cooker ...
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Salton RHNPC400 - page 10
5. When desired browning is complete, either remove browned food and continue with the recipe, or add recipe ingredients to the Pressure Cooker Pan and begin pressure cooking according to recipe instructions. 6. When finished, turn the Variable Temperature/Pressure Control to WARMING and unplug the unit. The POWER Indicator Light will turn off. STE ...
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Salton RHNPC400 - page 11
5. When desired browning is complete, either remove browned food and continue with the recipe, or add recipe ingredients to the Pressure Cooker Pan and begin pressure cooking according to recipe instructions. 6. When finished, turn the Variable Temperature/Pressure Control to WARMING and unplug the unit. The POWER Indicator Light will turn off. STE ...
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Salton RHNPC400 - page 12
P re s s u r e Co ok ing O perat in g In str u c t i o n s 1. Position the electrical cord in the slot located on the bottom of the Pressure Cooker . 2. Prepare food according to recipe or chart. If recipe calls for sautéing vegetables or browning meat, add oil to the Pressure Cooker Pan and turn the Variable Temperature Pressur e Control to MAX/B ...
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Salton RHNPC400 - page 13
P re s s u r e Co ok ing O perat in g In str u c t i o n s 1. Position the electrical cord in the slot located on the bottom of the Pressure Cooker . 2. Prepare food according to recipe or chart. If recipe calls for sautéing vegetables or browning meat, add oil to the Pressure Cooker Pan and turn the Variable Temperature Pressur e Control to MAX/B ...
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Salton RHNPC400 - page 14
St e a m R e le a s e M e t h o ds NATURAL STEAM RELEASE METHOD 1. After pressure cooking, turn the Variable T emperature/Pressure Control to W ARMING and unplug the unit. The POWER Indicator Light will turn off. 2. Allow the Pressure Cooker to cool slowly at room temperature. Depending on the amount and type of food, this will take 5 to 10 minutes ...
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Salton RHNPC400 - page 15
St e a m R e le a s e M e t h o ds NATURAL STEAM RELEASE METHOD 1. After pressure cooking, turn the Variable T emperature/Pressure Control to W ARMING and unplug the unit. The POWER Indicator Light will turn off. 2. Allow the Pressure Cooker to cool slowly at room temperature. Depending on the amount and type of food, this will take 5 to 10 minutes ...
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Salton RHNPC400 - page 16
I m p o r t an t Saf e ty In f o r m a tio n For best results, always check that the Pressure Regulator Valve, Pressure Indicator Valve, Gasket and Lid Lock Button are in good working order and that there are no foreign particles blocking the Steam Vent Tube, Pressure Lift Pin, Safety Valves or Steam Vent. To expose the Steam Vent Tube, the Pressur ...
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Salton RHNPC400 - page 17
I m p o r t an t Saf e ty In f o r m a tio n For best results, always check that the Pressure Regulator Valve, Pressure Indicator Valve, Gasket and Lid Lock Button are in good working order and that there are no foreign particles blocking the Steam Vent Tube, Pressure Lift Pin, Safety Valves or Steam Vent. To expose the Steam Vent Tube, the Pressur ...
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Salton RHNPC400 - page 18
Us e r Ma i n t e n a nc e In s tr u c t i o n s This appliance contains no user serviceable parts. Do not try to r epair it yourself. Any servicing requiring disassembly other than cleaning must be performed by a qualified appliance repair technician. Always remember to unplug the unit from the wall outlet when not in use and before cleaning. CLEA ...
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Salton RHNPC400 - page 19
Us e r Ma i n t e n a nc e In s tr u c t i o n s This appliance contains no user serviceable parts. Do not try to r epair it yourself. Any servicing requiring disassembly other than cleaning must be performed by a qualified appliance repair technician. Always remember to unplug the unit from the wall outlet when not in use and before cleaning. CLEA ...
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Salton RHNPC400 - page 20
SUGGESTED COOKING TIMES The following cooking times are provided as a guide to be used when cooking in the Russell Hobbs® Electric Pressure Cooker. Cooking times can vary depending on the quality and the individual piece sizes of the food being cooked; maximum and minimum cooking times are given in some instances. Cooking time for vegetables will ...
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Salton RHNPC400 - page 21
SUGGESTED COOKING TIMES The following cooking times are provided as a guide to be used when cooking in the Russell Hobbs® Electric Pressure Cooker. Cooking times can vary depending on the quality and the individual piece sizes of the food being cooked; maximum and minimum cooking times are given in some instances. Cooking time for vegetables will ...
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Salton RHNPC400 - page 22
SHELLFISH & FISH HIGH PRESSURE COOKING TIMES QUICK STEAM RELEASE Seafood Cooking Cooking Time Liquid Clams, baby 1 to 3 min. 1 cup Mussels 2 to 5 min. 1 cup Shrimp, medium 1/2 to 1 min. 1 cup Fish, whole, 1 to 2 lbs., cleaned 6 to 10 min. 1 cup Fish, steaks, 1 in. thick 4 to 5 min. 1 cup FRESH VEGETABLES HIGH PRESSURE COOKING TIMES QUICK STEAM ...
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Salton RHNPC400 - page 23
SHELLFISH & FISH HIGH PRESSURE COOKING TIMES QUICK STEAM RELEASE Seafood Cooking Cooking Time Liquid Clams, baby 1 to 3 min. 1 cup Mussels 2 to 5 min. 1 cup Shrimp, medium 1/2 to 1 min. 1 cup Fish, whole, 1 to 2 lbs., cleaned 6 to 10 min. 1 cup Fish, steaks, 1 in. thick 4 to 5 min. 1 cup FRESH VEGETABLES HIGH PRESSURE COOKING TIMES QUICK STEAM ...
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Salton RHNPC400 - page 24
Squash, pattypan, 2 lbs. halved 10 to 11 min. 1-1/2 cups Squash, spaghetti, 2 lbs. halved 18 to 20 min. 1-1/2 cups Squash, summer, zucchini or yellow, 1/2 in. slices 2 to 3 min. 1 cup Sweet Potato, 1/2 in. slices 8 to 10 min. 1 cup Swiss Chard, coarsely chopped 3 to 4 min. 1 cup T omatoes, quartered 2 to 3 min. 1 cup T urnips, small quartered 4 to ...
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Salton RHNPC400 - page 25
Squash, pattypan, 2 lbs. halved 10 to 11 min. 1-1/2 cups Squash, spaghetti, 2 lbs. halved 18 to 20 min. 1-1/2 cups Squash, summer, zucchini or yellow, 1/2 in. slices 2 to 3 min. 1 cup Sweet Potato, 1/2 in. slices 8 to 10 min. 1 cup Swiss Chard, coarsely chopped 3 to 4 min. 1 cup T omatoes, quartered 2 to 3 min. 1 cup T urnips, small quartered 4 to ...
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Salton RHNPC400 - page 26
DRIED BEANS & LEGUMES HIGH PRESSURE COOKING TIMES NATURAL STEAM RELEASE Beans & Legumes Cooking W ater* Yield T ime + 1 Tbl. Cooked V eg. Oil Adzuki, 1 cup dr y 12 to 14 min. 3 cups 2 cups Black Beans, 1 cup dr y 20 to 25 min. 3 cups 2 cups Black Eyed Peas, 1 cup dr y 18 to 20 min. 3 cups 2-1/4 cups Chickpeas (Garbanzo), 1 cup dr y 23 to 25 ...
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Salton RHNPC400 - page 27
DRIED BEANS & LEGUMES HIGH PRESSURE COOKING TIMES NATURAL STEAM RELEASE Beans & Legumes Cooking W ater* Yield T ime + 1 Tbl. Cooked V eg. Oil Adzuki, 1 cup dr y 12 to 14 min. 3 cups 2 cups Black Beans, 1 cup dr y 20 to 25 min. 3 cups 2 cups Black Eyed Peas, 1 cup dr y 18 to 20 min. 3 cups 2-1/4 cups Chickpeas (Garbanzo), 1 cup dr y 23 to 25 ...
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Salton RHNPC400 - page 28
Hel pf ul H i nt s No steam comes out of the Steam Vent Tube. Solution: • The Pressure Cooker Lid may not be tightly clamped onto the Pan. • Check to make sure that the Gasket is in place under the Steam Vents all the way around the Lid. • Make sure that the Pressure Regulator Valve with Steam Vent Tube, Pressure Indicator Safety Valve with P ...
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Salton RHNPC400 - page 29
Hel pf ul H i nt s No steam comes out of the Steam Vent Tube. Solution: • The Pressure Cooker Lid may not be tightly clamped onto the Pan. • Check to make sure that the Gasket is in place under the Steam Vents all the way around the Lid. • Make sure that the Pressure Regulator Valve with Steam Vent Tube, Pressure Indicator Safety Valve with P ...
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Salton RHNPC400 - page 30
When should you use a Steaming or Cooking Rack? Solution: • A steaming or cooking rack will keep the food above the liquid used for pressure cooking. • But if you want the foods to pick up more flavor from the liquid, do not use a Steaming or Cooking Rack. What should you do if froth comes out of the Steam Vent Tube when pressure is being relea ...
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Salton RHNPC400 - page 31
When should you use a Steaming or Cooking Rack? Solution: • A steaming or cooking rack will keep the food above the liquid used for pressure cooking. • But if you want the foods to pick up more flavor from the liquid, do not use a Steaming or Cooking Rack. What should you do if froth comes out of the Steam Vent Tube when pressure is being relea ...
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Salton RHNPC400 - page 32
Using your Pressure Cooker at altitudes above 2,000 feet Add 1 cup of additional liquid when cooking at altitudes above 2,000 feet. The cooking time will also need to be increased by 5% for every 1,000 feet beginning at an altitude of 3,000 feet. Altitude/Feet Increase Suggested Cooking Time by: 3,000 5% 4,000 10% 5,000 15% 6,000 20% 7,000 25% 8,00 ...
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Salton RHNPC400 - page 33
LIMITE D O NE YEAR W A R R A N T Y W a r r a n t y : This Russel l Hobbs ® pr oduct is wa rran t ed by Sa lton, In c. to b e f ree fr om d efect s i n ma ter ials o r workm ans hip for a p er iod o f ( 1) ye ar fr om th e ori ginal purc has e d ate . T his pro duct warr anty c o ve rs o nly t he orig inal co nsu mer pur chase r of t he pr oduc t. ...
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