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• Never cook dumplings with the lid tightly closed, as they could rise up and block
the safety devices. Cook the stew and at the end of cooking, release the steam
and cook gently for about 10 - 15 minutes without the lid on.
• Pressure cooking times vary according to the size of individual pieces or thickness
of the food, not the weight.
• To prevent discolouration of the interior, caused by mineral deposits in hard water
areas, add a tablespoon of lemon juice or vinegar.
• Cooking containers must withstand temperatures of 130°C (250°F). Any covering
on containers, e.g. foil, greaseproof paper or cling film, must be securely tied
otherwise they could block the safety devices. Do not use plastic lids as they
prevent steam from being in contact with the food. Also, they could distort and
come off during cooking which could block the safety outlets.
• Accurate timing is essential when pressure cooking to prevent overcooking,
especially with vegetables, fruit and fish.
EN
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