Operation Manual

• Always keep hands and face away from the vent holes on the
PRESSURE RELEASE DEVICE when reducing pressure.
• Use extreme caution when removing lid after cooking. Lift straight up
and always tilt the lid away from you, so any remaining steam is blocked
from your face.
• Never attempt to open lid while cooking, or before the PRESSURE
INDICATOR PIN has dropped. Do not attempt to defeat this safety
feature by forcing the lid open. If the lid does not freely open with no
resistance this means that there is still pressure in the pot, forcing the lid
open can cause serious burn injuries.
• Do not cover or block the PRESSURE RELEASE VALVE or PRESSURE
INDICATOR PIN VALVE. This could cause over-pressurization of your
pressure cooker which could result in a scalding injury.
• Do not touch the pot or lid except for the handle immediately after
using.
• To avoid burns, allow food to cool before tasting. The temperature of
the food gets considerably hotter than with conventional cooking.
• Many different cooking liquids can be used in a pressure cooker: wine,
beer, bouillon, fruit juices, water and more.
• After becoming familiar with your pressure cooker, you can convert
conventional recipes for pressure cooking. In general, reduce
cooking times by two thirds. The amount of liquid used may also have
to be adjusted because there is very little evaporation from the
pressure cooker. Reduce the amount of liquid so there is only about
1/2 cup more than desired in the nished product. Remember, however,
there must always be some liquid in the pressure cooker to form the
necessary steam. Try this formula: 1 cup of liquid for the rst 15 minutes of
pressure cooking then 1/3 cup of liquid for each subsequent 15 minutes.
• WARNING: Do not ll the unit over 2/3 full. When cooking foods that
expand during cooking such as rice or dried vegetables, do not ll the
unit over 1/2 full. Over lling may cause a risk of clogging the PRESSURE
RELEASE VALVE and cause over-pressurization in the cooker which could
cause contents to eject from the pressure cooker.
• Since avors are more concentrated, reduce amounts of herbs and
seasonings when converting conventional recipes. Fresh herbs are
better for pressure cooking than dried herbs.
• Increase cooking times by about ten percent when cooking in high
altitudes over 3,500 feet.
• When you are using frozen meats in your recipes, the cooking time does
not need to be altered. Pressure will not be achieved until the internal
temperature in the pot is 40 degrees higher than the boiling point of
water. The cooking time will not begin until pressure is achieved; it will
just take longer to come to pressure.
• Always examine the SEALING GASKET, PRESSURE RELIEF VALVE, and
PRESSURE INDICATOR PIN before each use. Make sure the SEALING
GASKET is free of any tears, and the PRESSURE RELIEF VALVE and
PRESSURE INDICATOR PIN are clear of any foreign matter.
• WARNING: Never attempt to open lid while under pressure!!! Do not
attempt to force the lid open. If the lid does not freely open with no
resistance this means that there is still pressure in the pot, forcing the lid
open can cause serious burn injuries.
• When releasing steam manually, evaporation of some liquid may occur
(i.e. when making rice or risotto). This is normal, but caution must be
used to prevent injury. Do not release steam manually if cooking liquid
ingredients such as soups, stews, and stocks. Unplug pressure cooker
and allow pressure to dissipate on its own, usually about 30 – 40 minutes.
• Read this manual thoroughly and follow all recommendations.
• Be familiar with the recipe and have all ingredients ready before you
begin.
• Be sure the lid is secured properly before beginning by checking that
the OPEN/CLOSE INDICATOR PIN is retracted.
• You may wish to brown some meats before cooking with other
ingredients. To do so, set the TIMER and press the START button and
preheat pressure cooker without lid. Add oil and brown meat.
5 6
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