Loading ...
Loading ...
Loading ...
*depending on model
7
EN
Place your pressure cooker on a heat source then set to maximum power.
When steam begins to exit the valve, turn down the heat source and set a
timer to 20 min.
After 20 min., turn off your heat source.
Gradually turn the operating valve (A), adjusting the speed that pressure is
released by how far you open the valve, to align the pictogram for the
operating valve (A) with the valve positioning mark (C).
When the pressure indicator (D) drops down again, your pressure cooker is
no longer under pressure.
Open your pressure cooker - Fig. 3.
Clean with washing-up liquid. Dry thoroughly.
Minimum and maximum fill level
Minimum 25 cl/250 ml (2 glasses) - Fig. 4.
Maximum 2/3 of the height of the pot, MAX 2 mark - Fig. 5.
Never use coarse salt in your pressure cooker, only use fine salt at the end of
cooking.
For some foods:
For foodstuffs that expand or foam during cooking, such
as rice, pulses, dehydrated vegetables, stewed fruit,
pumpkin, courgettes, carrots, potatoes, fish fillets, etc.
do not fill your pressure cooker beyond 1/3 (MAX 1) of
its capacity. Let your pressure cooker cool down for a
few minutes, then cool by standing in a sink half filled
with cold water. After having checked that the pressure
indicator has gone down, gently shake the pressure
before opening to prevent food from spurting out and burning you. This
operation is particularly important when steam is released quickly or after
cooling down in cold water. For soups, we recommend you to do a fast release
standing in cold water (see section “End of cooking with ‘pressure cooker’").
Do not cook foodstuffs that might block the safety components:
- blueberries, cranberries
- pearl barley
- oat flakes
- split peas
- noodles, macaroni, spaghetti
- rhubarb
- blackcurrants, redcurrants
MAX1
1/3
Loading ...
Loading ...
Loading ...