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2. Following the instructions given
in this manual, close the pressure
cooker so that a tight seal is
created, which will allow for
adequate pressure build-up.
3. The valve can become dirty when
cooking foods such as dried
beans which have a tendency to
foam. Clean the valve periodically.
4. Make sure the silicone gasket
is clean and well positioned
before using the pressure
cooker. After continued use,
the silicone gasket will begin to
wear and should be replaced at
least once a year if the pressure
cooker is used frequently.
5. Make sure the operating valve
has been turned to pressure
setting 1 or 2. The pressure
cooker will not build up pressure
if the operating valve is turned
to the steam release position
(the picture of the steam).
PROBLEM: The visual pressure
gauge has popped up, but
there is no steam released
by the operating valve.
REASON:
1. There is not enough
liquid in the cooker.
2. The valve is dirty and/
or obstructed.
3. The burner heat is not
high enough.
SOLUTION:
1. Make sure there is enough
liquid. There should always be
at least half a cup of liquid in the
pressure cooker, or 2 cups if the
cooking time is over 10 minutes.
2. The valve can become dirty
when cooking foods such
as dried beans which have a
tendency to foam. Clean the
valve periodically. See the Care
and Cleaning section in this
manual for instructions on how
to remove the valve for cleaning.
3. Turn up the heat to medium
high until a gentle, steady
stream of steam is released
from the operating valve.
Figure 23
PROBLEM: A gentle, steady
stream of steam is released from
the operating valve and small
drops of water condensation
collect on the lid (Fig 23).
REASON: When used properly,
the operating valve will release
a gentle steady stream of
steam as well as some drops of
condensed water on the lid.
SOLUTION: This is normal
operation. If there is a lot of water
gushing out of the operating valve
with the steam, see below.
PROBLEM: A strong, forceful,
gushing jet of steam is escaping
from the operating valve with or
without drops of condensation.
REASON:
1. The burner heat is too high.
2. The valve is dirty.
3. The safety valve is malfunctioning.
SOLUTION:
1. Lower the heat so that only
a gentle, steady stream
of steam is released.
2. Check the valve to see if there
are any remaining food particles.
Remove with a toothpick.
3. The safety valve must be
replaced. Contact the Fagor
Customer Service Department
at: 1-800-207-0806 or email
at: info@fagoramerica.com.
PROBLEM: Steam is escaping
around the edge of the lid.
REASON:
1. The pressure cooker is too full.
2. The pressure cooker was
not closed properly.
3. The silicone gasket is not in
place, or it is dirty or worn.
SOLUTION:
1. Never fill the pressure cooker
more max fill line with liquids
or foods that froth and
expand during cooking.
2. Following the instructions given
in this manual, close the pressure
cooker so that a tight seal is
created which will allow for
adequate pressure build-up.
3. Make sure the silicone gasket
is clean and well positioned
before using the pressure
cooker. After continued use,
the silicone gasket will begin to
wear and should be replaced at
least once a year if the pressure
cooker is used frequently.
PROBLEM: The pressure cooker
cannot be opened after cooking.
REASON:
1. There is still pressure built-up
in the pressure cooker.2. If the
pressure indicator has dropped
but you still cannot open the lid,
it might be because the pressure
lock has not been moved
to the open position before
attempting to slide the lid open.
SOLUTION:
1. Use the automatic or the cold
water release method to release
any remaining pressure. Make
sure the pressure indicator has
dropped. Try opening again.
2. Move the pressure lock down
towards the end of the handle
as far as it will go. Hold it
there, and now try to slide the
lid counterclockwise again.
PROBLEM: Foods are
under-cooked
REASON:
1. Cooking time is too short.
2. The automatic or cold water
release method was inadequately
used to release the pressure.
SOLUTION:
1. Always check the cooking time in
your recipe. If still under-cooked,
CHEF INTERIOR 12-19.indd 24-25 12/19/11 9:14 AM