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28
29
Owner's Manual Owner's Manual
TROUBLESHOOTING GUIDE
PROBLEM
POSSIBLE CAUSE
RESOLUTION
Difculty
closing lid.
Silicone Gasket
may not be placed
correctly. Floater
Valve may be blocking
the push rod.
Place the Silicone Gasket correctly.
Push the Floater Valve to the
correct position.
Difculty
opening lid.
Pot may be still
under pressure.
Check to see if Floater Valve
or Pressure Indicator is still up,
indicaitng there is still pressure
inside. If Floater Valve or Pressure
Indicator is still up, turn Pressure
Release Switch to "OPEN" and
allow all remaining hot steam
to be released.
Gas leakage
from cooker lid.
Some ingredients
may get stuck to
the Silicone Gasket.
Silicone gasket may
be broken.
Clean the Silicone Gasket.Make
sure that the lid is closed as per
instructions on page 14.
Gas leakage
from the
Floater Valve.
Some ingredients may
stick to the Floater
Valve’s sealing circle.
The Floater Valve’s
sealing circle may
be broken.
Clean the Anti-Clog Filter.The
Floater Valve’s sealing circle may
need to be replaced.
Floater Valve
does not
raise up.
There may not be
enough ingredients/
water to generate
enough pressure.
Gas leakage from
lid or Pressure
Release Valve.
Ingredients or water need to be at
minimum level. Unit may need to be
sent to the manufacturer.
Pressure not
building up
The lid is not properly
locked in place.
Take the lid off and retry. Hold lid,
lower it and turn clockwise to lock.
(Refer to instructions on Pg.14.)
LED panel will light up and display
that Sure Lock™ Safety Feature is
activated. Pressure will start building
up after that.
If the unit needs to be replaced or returned to the manufacturer,
please contact our Customer Service Department at:
1-877-689-2838 • help@nuwavenow.com
PRESSURE CANNING (Continued)
NOTES & TIPS:
• While the jars are cooling, you will hear the lids emit a faint clicking sound.
This sound indicates that the lids have properly sealed.
• You can check the seal on at lids by pressing down with your
thumb after they have cooled for one hour or more. If the lid remains
stiff with no movement, then the lids have properly sealed.
• If the lids have not properly sealed after 2 hours of cooling, the
pressure canning process did not work. Should this happen, refrigerate
or freeze the ingredients and use within the standard use-by dates.
• Always use supplies specically manufactured for the purpose of
canning. For best results, use mason jars that are no larger than
16 ounces. When pressure canning, never stack the jars.
Use chart below. The canning function goes to a default of 20 minutes.
Food
Packing Conditions Pressure 70kPa
Type Size (Jar) Time (hrs:min)
Asparagus Hot & Raw Pints 00:30
Beans (green) Hot & Raw Pints 00:20
Beans (lima, pinto, butter
or soy)
Hot & Raw Pints 00:40
Beets Hot Pints 00:30
Carrots Hot & Raw Pints 00:25
Corn, Whole kernel Hot & Raw Pints 00:55
Greens Hot Pints 01:10
Okra Hot Pints 00:25
Peas, Green or English Hot & Raw Pints 00:40
Potatoes, White Hot Pints 00:35
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