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2
AFTER
COOKING
For models with non-stick coating: do not use whisks or
metal or sharp-edged utensils. Do not drain your utensils
by tapping them on the edge of the pot, as this could
damage it and cause leaks.
Steadily turn the operating valve (A), to adjust the
decompression speed, and finish opposite the pictogram
mark - fig 10. If, when releasing steam, you notice
any food or liquid start to spray out, return the operating
valve (A) to the "Pressure Cooking" position, then carry
out fast decompression in cold water - fig 14.
If the pressure indicator (D) does not go down, carry out
fast decompression in cold water - fig 14.
Never interfere with the pressure indicator.
After cooking meats with an outer skin (e.g. beef tongue,
etc.), where there's a risk of swelling under pressure, don't
stab the meat when swollen to avoid being scalded. Be
sure to pierce the meat before cooking.
For foods that swell during cooking, such as rice, dried
vegetables, stewed fruit, etc., do not fill your pressure
cooker more than 1/3 full. For certain soups made with
pumpkins, courgettes, etc., leave your pressure cooker to
cool for a few minutes, and then cool it under cold water
(see section Fast decompression - fig 14).
Always be very careful when moving your pressure
cooker under pressure. Do not touch hot surfaces. Use the
handles and knobs. Use oven gloves when necessary.
For soups, we recommend you to do a fast release with
cold water (see section “ End of cooking with ‘pressure
cooking’ “).
Make sure operating valve (A) is in the decompression
position before opening the pressure cooker. The pressure
indicator (D) should be in the lowered position.
Never use force to open your pressure cooker. Make sure
the internal pressure has been released. The pressure
indicator (D) should be in the lowered position (see
section "Safety").
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