Filter
Top Products
13
3. As you are pulling the valve up,
keep trying to turn it to the left,
counterclockwise, toward the picture
of the circle with the line through
it. You are looking for a groove,
once you find this groove the valve
will allow you to turn to the unlock
position (picture of the circle with the
line through it, see Fig. 16).
4. Lift the valve upwards and out. Clean
as instructed above.
TO REPLACE THE VALVE AFTER
CLEANING
Point the vent in the valve to the unlock
position. Place the valve in its socket and
turn it to the right towards the steam
release position. You will hear it click back
into place as you turn it to the steam
release position.
Basic instructions for cooking
In this section you will find basic
instructions for cooking foods which are
most commonly prepared in pressure
cookers.
Do not chop or cut food inside the cooker
with a knife or other sharp utensil to avoid
scratching the bottom.
For soups and stocks, do not fill pressure
cooker over 1/2 full!
Remember to ALWAYS use some cooking
liquid. Operating the cooker without any
cooking liquid or allowing the cooker to
boil dry will damage the cooker and will
not allow it to build pressure for proper
functioning.
Fresh and frozen vegetables
• Wash all fresh vegetables thoroughly.
• Peel all root vegetables, such as red
beets, carrots, potatoes and turnips.
• Whole winter pumpkin should be
pierced several times with a fork
before cooking.
• When you steam vegetables in the
steamer basket on the support trivet
you should use at least half a cup of
water.
• If the approximate cooking time is
more than 10 minutes you should use
two cups of water.
• Never fill the pressure cooker to more
than two thirds of its capacity.
• When you cook frozen vegetables you
must extend the total cooking time by
between 1 and 2 minutes.
• If possible, use the cold water release
method when the cooking time is
completed. This is the fastest way
to release the steam and will avoid
overcooking tender vegetables. You
can also use the automatic release
method.
VEGETABLES APPROXIMATE PRESSURE
COOKING TIME LEVEL
Artichoke, large, without leaves 9-11 minutes High
Artichoke, medium, without leaves 6-8 minutes High
Asparagus, fine, whole 1–1½ minutes High
Asparagus, thick, whole 1-2 minutes High
Beans, in the pod 4 minutes High
Beans, white, in the pod 8 minutes High
ENGLISH