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used on all types of burners
including gas, electric, ceramic and
induction. As to not discolor the sides
of the pot, always adjust the burner
so that when using gas, the flames
remain under the base and do not
extend up the sides. When cooking
on an electric burner, select a
burner the same diameter as the
base or smaller.
4. Begin heating with burner set on
high heat (ELECTRIC STOVE USERS
–SEE BELOW). When the steam
comes out of the automatic valve for
first time, lower the heat to maintain a
gentle, steady stream of steam. At
this moment, the COOKING TIME
STARTS. It is recommended that a
kitchen timer be used to monitor the
exact cooking time.
5. If at any time during cooking an
excessive amount of steam is
released by the operating valve,
lower the burner heat to adjust and
maintain the proper level of pressure.
6. If the pressure drops and little or no
steam comes out of the operating
valve, raise the burner heat just until
a gentle, steady stream of steam is
released and can be maintained.
7. While cooking, never inadvertently
shake the pressure cooker. This can
cause the automatic valve to release
steam, which will create a drop in
pressure.
NOTE TO ELECTRIC STOVE USERS
Since the coils on an electric stove
retain heat for a long time, food often
becomes overcooked when the
burner is turned down for simmering
(when cooking time is started). To
compensate for that, you have two
options:
1. Turn on two electric stoves
burners, one on high and other on
low. Place your pressure cooker on
the burner to high, and bring to
pressure. Once pressure has been
attained, move your cooker over to
the burner turned on low and start
your pressure cooking time. Or…
2. Turn on one burner to medium
heat and bring your cooker to
pressure. Once pressure has been
attained, turn your burner to low and
start your pressure cooking time.
Releasing Pressure After
Cooking
Always check your recipe to determine if
the pressure cooker should be cooled
down naturally or whether the quick
release method should be used. You can
choose one of the following 3 methods to
release the pressure:
1. Natural Release Method: To use this
method, remove the pressure cooker
from the hot burner and let the
pressure drop and cool down
naturally. Depending on the amount
of food and liquid in the cooker, this
method can take from 10-15 minutes.
Once pressure has totally been
released and there isn’t any more
steam coming out of the operating
valve, go to # 4 in this section.
2. Quick Release Method: Also called
the cold-water release method, is used
to release pressure as quickly as
possible, primarily used for
vegetables, seafood and other tender
foods that can quickly overcook. To use
this method, remove the pressure
cooker from the burner, place in the
sink and run cold tap water gently over
the lid until steam dissipates and the
pressure indicator is lowered (Fig 11).
When putting the cooker in the sink,
tilt it so the cold water will run
downwards. Once pressure has
totally been released and no more
steam comes out of the operating
valve, go to # 4 in this section.
NEVER IMMERSE THE PRESSURE
COOKER IN WATER.
INTERIOR 24/10/03 12:49 Página 8