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Figure 5
Align the 2 arrows
before turning clockwise
for locking
11. When pressure cooking time has lapsed, steam must be released naturally, or quickly.
12. Allow the pressure to NATURAL STEAM RELEASE (release steam and cool down in time) or
with a mitted hand, use a utensil to flip the pressure release valve up to QUICK RELEASE
the remaining steam.
13. After the steam has been fully released, the safety valve will drop down into the lid.
At this point, the lid may be removed. Holding the cooking pot handle firmly in one hand, grasp the
lid handle with the other hand and rotate the lid counter-clockwise to unlock.
WARNING: Use caution when opening lid. Steam escapes as soon as the lid is opened.
Remove the lid, tilting it away from you to avoid steam. Never place your face or hands over the
Pressure Cooker when removing the lid. Always use oven mitts when handling the hot cooking pot.
CAUTION: After making soups and stock, allow several minutes before releasing the pressure and
removing the lid to make sure the hot liquid will not boil over.
14. Check the food to see if it has been cooked sufficiently. If not, replace the lid and lock into position
following the previous Operating Instructions. Cook under pressure an additional 2 to 3 minutes
if necessary.
15. Allow the appliance to cool before cleaning. Follow the Care & Cleaning Instructions outlined in
this instruction manual.
Browning/Searing
•
Browning/searing food in the cooking pot adds richness and flavor to pressure cooked foods;
one-pot cooking means easy clean-up.
WARNING: Never deep-fry or pressure-fry in the Pressure Cooker, regardless of whether the lid is
on or off. THIS IS DANGEROUS AND CAN CAUSE A FIRE AND SERIOUS DAMAGE.
WARNING: Make sure the lid is removed when BROWNING foods.
•
For best results, food should be patted dry with paper towels and cut into small, uniform pieces.
Brown food in small batches.
•
Add the appropriate amount of oil (or non-stick cooking spray), as called for in the recipe.
•
Remove lid when browning or searing.
•
Heat uncovered over medium heat for 2 to 4 minutes. When food is satisfactorily seared,
add the remainder of the food and continue cooking with the Pressure Cooker according to recipe
directions.
•
Remove Pressure Cooker from the heat and allow to cool slightly before adding liquid to the
cooking pot.
Steaming
•
Pressure quickly brings cooking liquid to a boil for steaming food.
•
To STEAM cook foods like vegetables, place a small non-metal, heat-resistant plastic or
bamboo steaming rack or basket (NOT INCLUDED) into the cooking pot and add 1 cup water
or cooking liquid.
•
Place the food on the rack. For best results, do not overfill or pack the food down.
Vegetables
•
Peel vegetables when appropriate, or scrub them well. Keep in mind that hard vegetables such as
potatoes and beets hold their shape better when the peel is left intact.
•
Vegetables may be cooked whole or chopped into pieces. The larger the pieces, the longer it will
take to cook.
•
Vegetables with the same cooking time may be cooked together.
Figure 6
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