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23
EN
• Pressure operates at 65 kPa (9psi/9lbs).
• 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 inside of the stainless steel pot, 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, 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.
• Never make milk-based recipes (such as rice pudding, semolina pudding..)
when pressure cooking.
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