Starting Cooking; Opening The Pressure Cooker - ELO ASC18-2.7 Manual

Now set the pressure you require on the
pressure regulating valve (to adjust the
pressure regulating valve, push down on
it). The triangle symbol on the pressure
regulating valve must be pointing to the
corresponding symbol:
High pressure (II), Low pressure (I)
(see fig.7)

Starting Cooking

When you start cooking, we recommend turning up the heat source to the
highest setting so that the required pressure is reached as quickly as possible
in the pot. Please bear in mind that you should never fill the pressure cooker
above the interior filling mark ("Maximum"). Otherwise the food being cooked
could make the valve dirty.
The safety vent will be pushed upwards by the pressure created in the pot
and will block the release button. When the pressure cooker is under pressure
it cannot be opened. As soon as steam comes out of the pressure regulating
valve, this means that there is sufficient pressure in the pressure cooker. You
can now turn down the heat so that the pressure is maintained but not too
much steam escapes (you should only be able to hear a quiet hiss) . The cooking
time starts from this point onwards.
High pressure (II) Low pressure (I)
Steam
Release
Function
Function for
removing
the pressure
fig. 7
control valve
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Opening the Pressure Cooker

First, switch of the energy supply and reduce the pressure.
ATTENTION:
If the safety valve has not sunk (the pressure is still in the cooker), you must not
open the pot. Please wear gloves when opening to avoid injuries.
In the case of mushy food such as rice pudding, thick soups etc. the cooker
should be slightly shaken to remove the air bubbles.
NEVER OPEN THE LID BY FORCE!
There are three methods for opening the lid:
(1) Slow cooling:
Switch off the energy supply. Let the cooker cool down normally in the air until
the safety valve sinks. Afterwards, you can open the lid by pushing the release
button forward and turning the lid handle counterclockwise until the two "O"
markings are facing each other (see fig. 8).
Abb. 7
fig. 8
Open position
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UK