BROWNING / SEALING:
Before cooking meat in the Juno pressure cooker, it is important that the meat is sealed /
browned first. This means that the meat must be lightly cooked in a frying pan or pot with
a little oil before starting the pressure cooking process (make sure the meat is only slightly
browned on the outside and still raw on the inside). Sealing or browning your meat in this
way helps to retain its flavour and moisture.
Use:
• Remove the cooking pot, add ingredients (ensure meat is browned beforehand) and
water, never fill the cooking pot to more than 4/5 of its capacity.
• Insert the cooking pot into the appliance ensuring the external surface of the cooking
pot is dry and clean.
• Turn the cooking pot slightly once inside the appliance to ensure even contact with the
cooking plate.
• Then secure the lid to the appliance and seal it as follows:
a. Check that the sealing ring is correctly in place on the lid.
b. Place the lid on the appliance in the “open” position, then turn the lid anti-clockwise to
the “Sealed” position. Ensure that the lid fits tightly, you will hear a click once correctly
in place.
• Once the lid is closed securely use the “selection dial” to choose the appropriate food
type you are cooking.
• Once the food type you wish to cook has the arrow next to it push in the “selection dial” in
order for the pressure cooker to begin cooking.
• The pressure cooker will take a few minutes to build up pressure, once the required
pressure is reached the time will begin to count down. The cooking time is indicated with a
“P” followed by the remaining cooking time i.e. “P:15” for chicken.
• The cooking time is adjustable in increments of 1 min between 3 – 60 minutes, depending
on the function selected.
Preset: Preset cooking time: Adjustable:
Min Max
Rice 8 mins 5 mins 16 mins
Porridge 15 mins 10 mins 45 mins
Soup 25 mins 10 mins 40 mins
Meat 20 mins 10 mins 30 mins
Fish 5 mins 3 mins 15 mins
Stewing Meat* 40 mins 20 mins 60 mins
Chicken 15 mins 12 mins 30 mins
Cake 18 mins 5 mins 33 mins
*tendon, oxtail, and other tough cuts of meat
