Owner Manual

SAFETY AND COOKING TIPS
INTERNAL TEMPERATURE CHART
15
• EXTREME CAUTION should be
taken when moving the pressure
valve handle to the Venting
position. Keep hands and face
away from the pressure valve
openings. Failure to comply may
result in scalding or serious injury.
• DO NOT open the lid until
pressure inside the cooker is
completely released. As a safety
mechanism, the lid will remain
locked and cannot be opened
until the floater valve drops.
• When opening the lid, the inner
pot may stick to the lid. This
is caused by vacuum due to
cooling. To release the vacuum,
move the pressure valve handle
to the Venting position.
• If the floater valve is stuck, move
the pressure valve to the Venting
position. If all the steam has
released, push the floater valve
down with a pen or long stick.
• ALWAYS add at least 1 cup of
water or other liquids so enough
steam can be generated to
cook under pressure. These
include cooking sauces, wine,
beer, stocks, juices of fruit and
vegetables. Oils and oil-based
sauces do not have enough
water content and will not
account for the required liquid
volume.
• The time to build pressure and
cook will vary according to the
temperature and quantity of
the ingredients. Food that is
cold or frozen will take longer to
cook than food that is at room
temperature.
• The Delay Timer is not
recommended for porridge,
oatmeal or other foamy and thick
liquids. Cooking progress should
be monitored when cooking
these foods.
*This chart should be used to check the temperature of cooked meats. Always
review USDA Food Safety Standards.
Food Type
Internal
Temperature
Beef + Veal
Ground
Steaks, Roasts: Medium
Steaks, Roasts: rare
160°F (70°C)
160°F (70°C)
145°F (63°C)
Chicken + Turkey
Breasts
Ground, Stuffed
Whole bird, legs, thighs, wings
165°F (75°C)
165°F (75°C)
165°F (75°C)
Fish + Shellfish Any type 145°F (63°C)
Lamb
Ground
Steaks, Roasts: medium
Steaks, Roast: Rare
160°F (70°C)
160°F (70°C)
145°F (63°C)
Pork
Chops, Ground, Ribs, Roasts
Fully cooked Ham
160°F (70°C)
140°F (60°C)