General Description - ALZA OP02 Instrucciones De Uso

GENERAL DESCRIPTION

(1) PRESSURE COOKER BODY made of High Quality Stainless Steel.
(2) PRESSURE COOKER LID made of High Quality Stainless Steel.
(3) DIFFUSER BASE in Steel + Aluminium + Steel. Suitable for all kinds
of cookers.
(4) LID HANDLE (models OP02, OP03, OP08); LID SIDE HANDLE (model
OP05).
(5) BODY HANDLE (models OP02, OP03, OP08); POT EAR (model OP05).
(6) PRESSURE MAIN VALVE, Working pressure: 0,90 bar. Security pressu-
re:1,5 bar.
TROUBLESHOOTING
The pressure indicator does not appear: This can be for various
reasons, e.g. the lid is not closed correctly, there is insufficient liquid in
the cooker, the valve is dirty and cannot move the indicator, or the heat
source is not hot enough. Check for the reason and proceed accordingly.
Steam comes out through the edge of the lid: This occurs if the
rubber seal is not positioned correctly, or if the seal or the edge of the
cooker is dirty, or if the seal is cracked or has been hardened through use.
If the seal is cracked or hard, replace it with a new one immediately. In
any case, the rubber seal should be replaced once a year.
Steam comes out through the valve: This is normal. It is due to the
fact that the pressure indicator needs a minimum amount of room to
slide up and down correctly. This may lead to a small amount of steam
coming out through the valve. If the amount of steam is significant, it
is because the heat is too high. Reduce it immediately. Dirt on the inte-
rior of the valve can also cause steam to come out. It should be cleaned
regularly.
After cooking and cooling the cooker, it does not open: Cold grea-
se may have stuck the seal to the cooker lid. Put the cooker back on the
heat and warm it a little. Release the steam and open the cooker as shown
in the instructions.
MAINTENANCE
After each use: Washing with water and soap. Do not use abrasive
detergents or brushes and sponges that scratch the exterior surface of
the cooker.
If there are food remains stuck to the cooker, leave it to soak in water.
If there is limescale on the cooker or if it has changed colour, fill it with
water and vinegar and bring to the boil.
The cooker body can be washed in a dishwasher, but this is not re-
commended for the lid.
Storing the cooker: Clean the cooker and dry it with a cloth. Then
store it unclosed. Place the lid upside down so that the rubber seal is in
contact with the air and can dry completely.
Cleaning the valve: The interior of the operating valve should be
cleaned occasionally, especially if the food cooked produces froth or
cream. To do this, unfasten the main nut (n.8) and remove the entire me-
chanism. When it has been cleaned, put it back in place, fitting all the
components as shown in n.9.
When the cooker is used frequently, the operating valve should be
removed and cleaned at least once a month.
If you prefer not to remove the valve, you may clean it by placing the
closed pressure cooker on maximum heat with some water and lemon
juice inside it. When steam starts to come out of the valve, let it come out
for 5 minutes. This will automatically clean the operating valve.
TIPS ON THE FOOD BEING COOKED
Soups and stews: With soups that tend to produce froth, it is best to
bring to the boil first with the cooker open, removing the froth with a
skimming ladle and then closing the lid. Chickpeas, lentils, beans, etc.
should be soaked overnight before cooking. The amount of liquid in the
cooker when the food has been cooked will be more or less the same as
when you closed the lid.
(7) SAFETY VALVE, inside lid. Model OP03 can have 1 or 2 safety valves.
(8) BODY HANDLE.
(9) PRESSURE INDICATOR.
(10) SIDE WINDOW.
(11) SEAL, visible throught side window.
(12) SAFETY VALVE PROTECTIVE COVER.
(13) DEOXYGENATOR VALVE, removes the air from inside the cooker, pre-
venting vitamin-loss in food.
Vegetables: Place them in the cooker with hot, but not boiled, water.
With frozen vegetables, increase the cooking time by a few minutes.
Cereals, pastas and pulses: Rice boiled in a pressure cooker needs
much less liquid. Great care must be taken with pasta and rice because
the cooking times are very short. With pasta, use the perforated basket
(optional) for quicker draining. Dry pulses should be placed in the cooker
with cold water and the salt should be added before they are cooked.
Meat: The cooking times depend on the quality and size of the meat.
Do not cook pieces of over 1 kg. It is best to cut the meat into smaller
pieces. Fry the meat until golden brown before adding the liquid and
then close the lid.
Fish: Frozen fish does not need to be defrosted before cooking. To cook
large pieces, use the wire basket (optional). If cooking soft fish, reduce the
heat when the first ring appears on the pressure indicator. This will cook
at a lower pressure than usual. If you are using more solid fish, reduce the
heat when the second ring appears.
COOKING TIMES
The times shown are approximate, since they depend on the quality
and size of the food being cooked. Start timing the food from the mo-
ment when the second ring appears on the pressure indicator.
SOUPS
Garlic soup ............................4-6 min.
Chicken soup ...................15-20 min.
Fish soup ............................. 8-10 min.
Vegetable soup ..............10-12 min.
FISH
Tuna .........................................2-3 min.
Squid .......................................6-7 min.
Cod ...........................................4-8 min.
Hake .........................................3-5 min.
Angler fish .............................5-8 min.
MEATS
Beef .....................................20-25 min.
Veal ....................................... 8-11 min.
Rabbit.................................12-20 min.
Chicken ................................ 8-10 min.
Tripe/Snout ......................25-35 min.
Pig's trotters .....................25-30 min.
Beef stew ..........................20-25 min.
VEGETABLES AND PULSES
Artichokes .............................6-8 min.
Cawliflower ...........................3-5 min.
Spinach ...................................3-5 min.
Chickpeas .........................15-20 min.
Peas ..........................................4-6 min.
Green beans .........................3-5 min.
Beans ..................................20-25 min.
Lentils .................................15-20 min.
Potatoes .................................6-8 min.
Leeks........................................3-5 min.
Carrots ....................................6-8 min.
FRUITS
Plums ......................................3-4 min.
Apples .....................................2-3 min.
Pears ........................................5-6 min.
alza s.l. 7