Elite Platinum EPC-1013 Instruction Manual
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Elite Platinum EPC-1013 Instruction Manual

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10Qt. Electric
Pressure Cooker
Model EPC-1013
INSTRUCTION MANUAL
Before operating your new appliance,
please read all instructions carefully and keep for future reference

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  • Page 1 10Qt. Electric Pressure Cooker Model EPC-1013 INSTRUCTION MANUAL Before operating your new appliance, please read all instructions carefully and keep for future reference...
  • Page 2 IMPORTANT SAFEGUARDS When using pressure cookers, basic safety precautions should always be followed: Read all instructions before operation. Do not operate while unattended. Do not touch hot surfaces. Use handles or knobs. Close supervision is necessary when the pressure cooker is used near children.
  • Page 3 IMPORTANT SAFEGUARDS 23. The surface of contact between the Inner Pot (6) and the Electronic Heater (14) should always be clean. DO NOT use the Inner Pot with other heating sources. DO NOT replace the Inner Pot with a container other than what is recommended by the manufacturer.
  • Page 4 SAFETY WARNING: There is a potential risk of fire, electric shock or injury to persons if the product is not used as instructed. Protection against electric shock is assured only if the main power cord is connected to a properly grounded 120V | 60Hz power receptacle.
  • Page 5 This digitally controlled and automatic pressure cooker uses advanced technology so you and your family can enjoy the benefits of better, faster and healthier cooking. Your Elite Platinum Pressure Cooker seals in steam to cook hotter and faster while maintaining important nutrients for healthier meals.
  • Page 6 SHORT CORD PURPOSE NOTE: A short power cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a longer cord. Longer power-supply cords or extension cords are available and may be used if care is exercised in their use. If an extension cord is used: (1) the marked electrical rating of the extension cord should be at least as great as the electrical rating of the product;...

  • Page 7: Parts Identification

    PARTS IDENTIFICATION 1. Handle 9. Upper Ring 15. Bottom Ring 2. Lid 10. Control Panel 16. Seal Ring for Float Valve 3. Pressure Limiting Valve 11. Power Cable 17. Filter 4. Float Valve (external view) 12. Condensation Cup 18. Rubber Seal Ring 5.
  • Page 8 BEFORE FIRST USE Working Maximum Keep Warm Delay Timer Pressure Pressure Temperature 0~70kPa 12 PSI 90kPa 140ºF ~ 175 ºF 0.5~24 HR Remove packaging materials such as cardboard, plastics or Styrofoam and discard appropriately. Clean all the parts by wiping with a soft damp cloth or sponge and dry thoroughly.
  • Page 9 PREPARING YOUR PRESSURE COOKER To open the lid, hold the Handle (1) and turn it in a clockwise direction until you reach the Opened Lid position (Figure 6). Then pull upwards to vertical position (Figure 7). Once the lid is removed, place the lid onto a flat surface such as a counter or table.
  • Page 10 Closing the lid: Make sure the Rubber Seal Ring (18) is fitted properly onto the inner part of the lid (2). b) Observe the Rubber Seal Ring (18) inside the Lid (2) and ensure that it is evenly fitted into the track (Figure 10). (Caution: If the rubber seal ring is damaged, do not use the pressure cooker.

  • Page 11: How To Use The Menu Buttons

    NOTES & TIPS #1: • Please note that the Pressure Limiting Valve (3) will be loose when you are not using the unit for cooking. It will rock slightly and will turn 360° manually. Once the pressure cooker is in operation and the pressure has built up to its capacity, the Pressure Limiting Valve (3) will tighten, only allowing itself to be turned to the Left or Right to “Exhaust”.
  • Page 12 Prepare desired food and place into cooking pot. Secure the Lid (2) onto the unit, turn it Counter-clockwise to lock it properly in place. Make sure the Pressure Limiting Valve (3) is set to the “Airtight” position. Plug the power cord into a 120V power outlet. The LED screen will display 00 00.
  • Page 13  CAUTION: Use an oven mitt or long utensil. Keep hands and face away from Pressure Limiting Valve (3) while in the Exhaust position. Failure to comply may cause serious injury. 11) Always make certain the pressure is released completely before unlocking the lid and opening it.
  • Page 14 “ E ” BUTTON: HOW TO USE THE Setting your own cook time is ideal for cooking meat or poultry that weighs more than 3-pounds. It is also suggested for slow-cooking certain recipes that require cooking for more than 30-minutes. The programmed cook time can be set up to 90-minutes.
  • Page 15 12) Always make certain the pressure is released completely before unlocking the lid and opening it. 13) Press Cancel to end operation and remove food to serve immediately or leave food inside the pressure cooker to keep warm. (It is not recommended to keep food warm for over 4-hours).
  • Page 16 When cooking is complete, the pressure cooker will beep 3-times and automatically go to Keep Warm. The display will show bb during Keep Warm. The Keep Warm indicator light will illuminate. This indicates the Pressure Cooker is Naturally Releasing the pressure. (See Notes & Tips #5).
  • Page 17 É WITH YOUR PRESSURE É HOW TO COOKER: Certain recipes suggest that you brown meat or sauté vegetables to ensure juices are retained during cooking. It also provides nice coloring when meat or vegetables are cooked and ready to serve. To brown or sauté: Remove the pressure cooker Lid (2).
  • Page 18 It is not recommended to pressure cook larger cuts of frozen meats such as a whole roast, a block of frozen ground meat or a whole chicken. Larger cuts will require increased cooking times of up to one third more, and the results may not be the same when compared to meats that were thawed (or at least partially thawed) and browned before cooking.
  • Page 19 16) When time has expired, the pressure cooker will beep 3-times and automatically go to Keep Warm. 17) The Keep Warm indicator light will illuminate. This indicates the Pressure Cooker is Naturally Releasing the pressure. (See Notes & Tips 18) Open lid once pressure has completely released. 19) Carefully remove jars using special canning utensils or tools.
  • Page 20 FAQ (FREQUENTLY ASKED QUESTIONS) Is the Airtight/Exhaust Pressure Limiting Valve (3) on the top of the lid supposed to be loose? - If you are not cooking or using the unit, the Valve (3) will be loose. It will turn 360 degrees and may even come off if you pull on it. Once you start using the pressure cooker and the pressure has built up, and the Valve is set to “Airtight”...
  • Page 21 when it senses that no liquid is present so it does not over-heat. Make sure all pressure is released, open the lid and add in increments of 1/2 cup of liquid until the unit will properly cook. - The unit is detecting that there is a leak in the pressure and that it is not sealed up properly.
  • Page 22 Identification within this manual to attach the condensation cup to the side of the pressure cooker. This catches the water and steam that drips off the lid when the lid is opened in the upright position. NOTES & TIPS #9: •...
  • Page 23 COOKING TIME CHART Courtesy of www.healthfoods.com Please note that all the below information is for your reference only and can be adjusted according to the user’s preference. Meat/Poultry • Always cook meat or poultry with at least 1-3 cups of liquid. If the cooking time exceeds 15 minutes, use 2 cups of liquid.
  • Page 24 Vegetables • Always cook with at least 1-2 cups of liquid. • Add 1-2 additional minutes to cooking time when preparing frozen vegetables. • Use the quick-release release method at the end of cooking cycle so vegetables will not become soggy. (Below chart is for quantity approximately half a pot).
  • Page 25 Quick Squash, acorn, halved Release Quick Squash, butternut, 1-inch chunks Release Squash, summer, zucchini or yellow, 1/2- Quick inch slices Release Quick Turnips, small quartered Release Quick Turnips, 1 1/2 inch chunks Release *Split peas and rhubarb can foam, froth, and sputter, and can clog the pressure release device (steam vent).
  • Page 26 Grains Before cooking, soak certain grains, such as wheat berries and pearl barley in four times their volume of lukewarm water for at least four (4) hours or overnight if required. Do not add salt to water, since it may toughen the grains and inhibit hydration.
  • Page 27 RECIPES Recipes are courtesy of Joelle Hunter. MACARONI N' CHEESE SERVES 8 Ingredients 2 Tbsp butter 2 shallots, minced 12 cups water 2 Tbsp seasoned salt 1 Tbsp Worcestershire sauce 1 Tbsp dry mustard 3 pounds elbow noodles (or your favorite small pasta) 1 loaf original Velveeta, cut into cubes 2 cups shredded mozzarella cheese 2 cups shredded cheddar cheese...
  • Page 28 Recipes are courtesy of www.recipezaar.com and www.fastcooking.ca. Please note that all of the information is for your reference only and can be adjusted according to the user’s preference. MEAT/CHICKEN RECIPES: BEEF IN PEPPER SAUCE SERVES 4 Ingredients Pepper Sauce 1 red bell pepper or green bell pepper 1/2 cup baby carrot 1 (8 ounce) can tomato sauce (1 tbsp to be use later) 2 garlic cloves...
  • Page 29 CHICKEN PICCATA SERVES 6 Ingredients 6 chicken breast halves 1 cup pimento stuffed olive, minced 1/2 cup all-purpose flour 1/4 cup sour cream 1/4 cup olive oil 1 tablespoon potato starch or flour 4 shallots 1/4 cup fresh parmesan cheese, grated (1 ounce) o 3 garlic cloves, crushed fontinella cheese, grated...
  • Page 30 SPARE RIBS SERVES 6 -8 Ingredients 1 cup brown sugar 1/4 cup soy sauce 1/2 teaspoon paprika 1 tablespoon vinegar 1/4 teaspoon cayenne 1 teaspoon garlic powder 2 lbs pork ribs 1 cup of chicken/beef stock Directions Prepare sauce ingredients inside cooking pot. Divide ribs up evenly so it fits into the pressure cooker.
  • Page 31 Close and lock the pressure cooker lid. Adjust the pressure valve on top to Airtight and press the MEAT & CHICKEN function switch. When the pressure cooker has finished the cooking cycle, release all the pressure by carefully setting the valve to Exhaust on the top of the lid. Once all the pressure has released, the lid can be turned and unlocked.
  • Page 32 CORNISH HENS BRAISED IN WHITE WINE SERVES 4 Ingredients 2 tablespoons olive oil 1 tablespoon minced parsley 2 Cornish hens, trussed 1 tablespoon flour 1/2 teaspoon salt 1/2 cup dry white wine 1/4 teaspoon freshly ground black 1/2 cup chicken stock pepper 1/4 lb mushrooms, cleaned and sliced 1/2 teaspoon thyme...
  • Page 33 Chop up the onion into quarters and stuff it into the cavity of the turkey. Leave the herbs whole and also stuff it into the cavity. Put the turkey into the oven and roast for only 30-minutes or until the skin is nice and golden brown.
  • Page 34 SOUTHERN TANGY PULLED ROAST BEEF SERVES 4 INGREDIENTS: 3-4 Lb. Chuck Roast 1 Packet of Ranch Dressing Powder 1 Packet of Au Ju Mix Powder 2 to 4 oz butter (half a stick or 1 stick) 1 Jar of Pepperoncinis Place about 4 peppers into the bottom of the cooking pot first.
  • Page 35 Close and lock the lid on your pressure cooker. Make sure the Pressure Valve is set to Airtight. Press the MEAT & CHICKEN program button on your machine OR you can follow the instructions for “How to use the Pressure Cook Time button” on page 10 of this manual, and program the pressure cooker for 17-minutes.
  • Page 36 remaining pressure. Make sure the Float Valve has dropped as well. Now it’s safe to turn the lid to open it. Give everything a gentle stir. Serve with white rice. Add a splash of Red Wine Vinegar and chopped green onions or parsley.
  • Page 37 paste. Make a flour roux with a bit of the liquid ladled out in a little bowl, mix a bit of flour with it until smooth and pour it back into the pot. You can serve the pork belly over white rice. Ladle the sauce onto the meat and garnish with chopped green onions.
  • Page 38 ITALIAN POT ROAST SERVES 4 INGREDIENTS: 3-lbs Beef Rump Roast (Cut into 2″ chunks; you can choose to leave the roast whole, but cooking time will be 60-75 minutes) 1 Jar/Can of Roasted Red Bell Pepper 1 Jar/Can of Sun Dried Tomatoes in Olive Oil 1 Jar/Can of Marinated Artichokes in Water 1 Whole Onion (Finely Sliced) 4 Whole Garlic (Minced)
  • Page 39 That’s it. Turn the pressure cooker OFF and serve your pot roast over mashed potatoes or some pasta or with a side of roasted potatoes. Top with the fresh gravy. ------------------------------------------------------------------------------------------------ SAUCY STEAKS & CHEESY BROCCOLI GNOCCHI SERVES 4 INGREDIENTS: 4-6 6oz Steaks.
  • Page 40 ST. PATRICK’S BANGERS AND MASH INGREDIENTS: 1 Package of 6-8 Bangers (Pork Sausages or whatever sausage you like) 5-6 Baking Potatoes (Peeled and Diced) 1 Cup Milk 1/2 Cup Butter Salt & Pepper 1 Whole Onion (Sliced into rings) FOR THE POTATOES: 1/2 Cup Sour Cream 1/2 Cup Parmesan Cheese OTHER EQUIPMENT:...
  • Page 41 WHOLE CHICKEN AND VEGETABLES SERVES 4 INGREDIENTS: 1 Whole Chicken 1 Cup Chicken Broth 2 Bags of Frozen Vegetable Medley Mix (Any will do, pre-seasoned or flavored works great) Pour the chicken broth into the main cooking pot of the pressure cooker. Season the chicken with salt and pepper and place into the pot as well.
  • Page 42 CODA ALLA VACCINARA – BRAISED OXTAIL RAGU SERVES 4 Coda alla Vaccinara is a popular Italian stew/ragu that originated from Rome. It is made with red wine and oxtail (or sometimes veal tail), plus miscellaneous vegetables. It is commonly served with pasta, polenta, or gnocchi.
  • Page 43 dish. During the cooking time, you can prepare some rice, Italian pasta, polenta, gnocchi or whatever you want to serve with the ragu. When the cooking cycle is complete. You can choose to let the machine drop down in pressure on its own naturally, or you can exhaust all the pressure from the valve on top.
  • Page 44 casing. Separate and brown the sausage just for a few minutes. You don’t have to completely cook it all the way through. Again, set aside for later. Add the whole chicken into the cooking pot. Pour in all the Chicken Broth and water so the majority of the chicken is covered.
  • Page 45 ITALIAN POTATO, RICE, & SPINACH SOUP SERVES 6 Ingredients 1/4 cup olive oil 2 tablespoons fresh lemon juice 6 leeks, white part only, sliced 3 tablespoons tomato paste 3 garlic cloves, crushed 1 tablespoon light brown sugar 2 carrots 10 ounces fresh spinach, rinsed, cut 1/2 cup Arborio rice in large pieces 3 potatoes, cut in large chunks...
  • Page 46 Garnishes Grated cheddar or Monterey Jack cheese Finely chopped onion Shredded lettuce Directions In a skillet over medium heat, heat the oil and sauté the onion and garlic until the onion is wilted. Add the beef and cook until it is browned. Mix the cumin, chili powder, oregano, bay leaf, celery seed, salt and flour.
  • Page 47 SAUSAGE AND LENTILS SOUP SERVES 4 INGREDIENTS: 3-4 Cups Dried Lentils 1-2 Cups Chopped Sausage (Whatever kind of sausage to your liking, it doesn’t matter.) 2 Cups Crushed Roasted Tomatoes 1 Cup Mirepoix (Which is just a fancy word for chopped mixture of celery, carrots and onions.) 4 Garlic, minced 2 Bay Leaves...
  • Page 48 KIELBASA, BUTTERNUT SQUASH & KALE SOUP SERVES 4 INGREDIENTS: 1 Package Kielbasa Sausage (Chopped into half-moon size) 4 Cups Chicken Broth 2 Cups Chopped Butternut Squash 2 Sprigs of Fresh Rosemary 1 Onion, Chopped 2 Cups Fresh Kale 4 Cloves Garlic, Minced Water 1 Shot Glass Sherry, Cooking Wine or White Wine 1 Cup Wild Rice (I ran out, so I just used brown rice)
  • Page 49 JEDI SPLIT PEA & HAM-HOCK SOUP INGREDIENTS: 2 Cups of Dried Split Peas 1-2 Small-Medium Ham Hock 1/2 Cup Chopped Yellow Onion 1/2 Cup Chopped Celery 3 Cloves of Finely Chopped Garlic 1 Cup Chopped Potatoes 1 Cup Chopped Carrots 1 Cup Chopped Ham or Smoked Sausage 4-6 Cups of Water or Chicken Stock SPECIAL EQUIPMENT: Immersible Hand Blender...
  • Page 50 of the pot. If this happens, the machine will just beep fairly soon and put itself on Keep Warm. Don’t worry, leave the machine alone. It would have built up enough pressure in that time so just let it sit and drop down in pressure automatically.
  • Page 51 button” on page 10 of this manual, program the pressure cooker for 75- minutes. It’ll take about 5-7 minutes for the machine to build up pressure. Once pressure has been reached, the letter P will appear on the screen and the cook time will begin to count down.
  • Page 52 In the cooking pot, transfer the mix and add all the water, tomato sauce and chicken stock. Add the bay leaves and saffron. Give everything a good mix. The soup base should be pretty watery with a slight hint of thickness. If it’s still too thick, add more water or stock or white wine.
  • Page 53 Directions In a skillet over medium heat, heat the olive oil and butter. Add the garlic and leeks, sauté until soft then remove from heat. In the cooking pot, add the skillet mixture and rice, stir thoroughly and then add broth. Close and lock the pressure cooker lid.
  • Page 54 SPICED APPLE CRUNCH SERVES 3 Ingredients 1 cup dry bread crumbs (unseasoned) 1 lemon (juice and rind) 3 apples, 1/4 cup sugar sliced 1/2 teaspoon cinnamon 1/4 cup butter, melted 2 cups water Directions Butter a 15 cm (6") baking dish. Combine bread crumbs (or graham wafer crumbs), sugar, cinnamon, juice and lemon rind.
  • Page 55 Cover again and set to cook for 5 more minutes. When the pressure cooker has finished the cooking cycle, release all the pressure by carefully setting the valve to Exhaust on the top of the lid. Once all the pressure has released, the lid can be turned and unlocked. Cool 10 minutes, stirring occasionally.
  • Page 56 CINNAMON APPLE FLAN WITH MAPLE SYRUP SERVES 6 Ingredients 5 tablespoons maple syrup 1/4 teaspoon vanilla 1/4 teaspoon cinnamon 6 tablespoons sugar 2 apples, peeled and cut in 1/4" 2 1/2 cups milk slices 3 whole eggs 3 egg yolks Directions: In a small saucepan, combine the maple syrup and the cinnamon.
  • Page 57 Add the rice and the liquid mixture to the cooking pot and give it a quick stir. Close the lid and turn it to lock it into place. Adjust the Pressure Valve on the top to Airtight. Following the instructions for “How to use the Pressure Cook Time button”...
  • Page 58 Use a spoon to smooth it out as best as you can. Tap the pan a bit to get rid of any air bubbles. Pour 2 cups of water into the main cooking pot of the pressure cooker. Set a trivet into the center of the pan and place the spring-form pan onto the trivet.
  • Page 59 CANNING RECIPES Recipes courtesy of www.allrecipes.com DILL PICKLES Ingredients 8lbs 3 to 4 in long pickling cucumbers 4 cups white vinegar 12 cups water 2/3 cup of pickling salt 16 garlic cloves, peeled and halved 8 sprigs fresh dill weed 8 heads fresh dill weed Directions: Wash cucumbers, and place in the sink with cold water and lots of ice...
  • Page 60 ½ tsp cayenne pepper 1 6fl oz of liquid pectin 4 or 5 drops green food coloring Directions: In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil. Stir in pectin;...
  • Page 61 Follow the instructions for “How to use the Pressure Cooker for CANNING” on page 13 of this manual and process sealed jars for 10 minutes in a boiling water bath. When the unit has reached optimum pressure, it will begin to pressure- seal the mason jars.
  • Page 62 draft-free location. 12. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. ----------------------------------------------------------------------------------------------- HOMEMADE DRIED APRICOT JAM Ingredients 4 ½ cups of dried apricots 4 ½ cups of boiling water 1 tsp vanilla extract 1 1.75oz package of powdered fruit pectin 7 cups sugar ¼...
  • Page 63 LIMITED WARRANTY* ONE (1) YEAR WARRANTY IS ONLY VALID WITH A DATED PROOF OF PURCHASE 1. Your small kitchen appliance is built with precision, inspected and tested before leaving our factory. 2. It is warranted, to the original purchaser to be free from any manufacturing defects under normal use and conditions for one (1) year, cord excluded.
  • Page 64 RETURN INSTRUCTIONS RETURNS: A. Any return of defective merchandise to the manufacturer must be processed accordingly by first contacting customer service (contact information shown below) to obtain an RA # (Return Authorization Number). We will not accept any returns of merchandise without an applicable RA #.

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