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13
IMPORTANT SAFEGUARDS
For your safety, this device complies with the applicable standards and regulations:
- Pressure vessel directive
- Materials in contact with food
- Environment
• This product has been designed for domestic use only.
• Take time to read all of the instructions and always refer back to the “User's
Guide”.
• As with any cooking appliance, ensure close supervision if you are using the
pressure cooker with children nearby.
• Do not put your pressure cooker into a hot oven.
• When the pressure cooker is under pressure, take great care when moving it. Do
not touch the hot surfaces. Use the handles and knobs. Wear gloves if necessary.
• Regularly check that the pan handles are fixed properly. Tighten if necessary.
• Do not use your pressure cooker for any purpose other than that for which it is
designed.
• Your pressure cooker cooks under pressure. Burns could result from boiling over
if not used properly. Make sure that the pressure cooker is properly closed before
bringing it up to pressure. Refer to section “Closing”.
• Always make sure that the valve is in the decompression position before opening
your pressure cooker.
• Never force the pressure cooker open. Make sure that the inside pressure has
returned to normal. Refer to section “Safety”.
• Never use your pressure cooker without liquid: this could cause serious damage.
Always make sure that there is enough liquid in it during cooking.
• Use heat source(s) that are compatible with your pressure cooker, in line with
the instructions for use.
• Never make a recipe with milk in your pressure cooker.
• Do not use rock salt in your pressure cooker, but rather add table salt when the
cooking is nearly finished.
• Never fill your pressure cooker more than two-thirds full (maximum fill mark).
• For food that expands during cooking, like rice or dried vegetables or stewed fruit,
etc., never fill your pressure cooker more than half full. For certain soups like
pumpkin or zucchini, give your pressure cooker a few minutes to cool down, then
cool it down fully by placing it under cold running water.
• After cooking meat which has an outer layer of skin (such as ox tongue), which
could swell due to the effects of pressure, do not pierce the skin after cooking if
it appears swollen: you could get burnt. Pierce it before cooking.
• When cooking food with a thick texture (chick peas, rhubarb, compotes, etc.) the
pressure cooker should be shaken slightly before opening to ensure that the food
does not spurt out.
EN
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