ALZA evalve, Instructions For Use Manual

Page: 7 / 40

alza s.l.
7
COOKING TIMES
The times shown are approximate, since they depend on the quality and size of the
food being cooked. Times are measured from when the rotary valve starts to rotate,
allowing steam to exit (traditional cooking), or from when the second pressure indicator
ring appears (high speed cooking).
SOUPS super-quick traditional
Garlic soup 4-6 min. 8-10 min.
Chicken soup 10-12 min. 15-20 min.
Fish soup 8-10 min. 10-12 min.
Vegetable soup 8-10 min. 10-12 min.
FISH
Tuna 2-3 min. 5-6 min.
Squid 6-7 min. 9-10 min.
Cod 5-8 min. 8-10 min.
Hake 4-5 min. 6-8 min.
Angler fish 5-7 min. 7-9 min.
MEATS
Beef 20-25 min. 25-30 min.
Veal 8-11 min. 10-12 min.
Rabbit 12-15 min. 15-20 min.
Chicken 8-10 min. 15-20 min.
Tripe / Snout 25-35 min. 35-45 min.
Pig’s trotters 25-30 min. 35-45 min.
Beef stew 20-25 min. 25-35 min.
VEGETABLES AND PULSES
Artichokes 6-8 min. 8-10 min.
Cawliflower 3-5 min. 6-8 min.
Spinach 3-5 min. 6-8 min.
Chickpeas 15-20 min. 25-30 min.
Peas 4-6 min. 6-8 min.
Green beans 3-5 min. 7-9 min.
Beans 20-25 min. 25-30 min.
Lentils 15-20 min. 20-25 min.
Potatoes 6-8 min. 8-10 min.
Leeks 3-5 min. 6-8 min.
Carrots 6-8 min. 8-10 min.
FRUITS
Plums 3-4 min. 4-5 min.
Apples 2-3 min. 4-5 min.
Pears 5-6 min. 6-8 min.
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 clo-
sing 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.
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 li-
quid. 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 gol-
den 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.
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.
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.
Sealing gasket: Clean the sealing gasket when you wash the lid, wi-
thout taking it out of its housing.
If you have been using the pressure cooker for a long time, you should
replace it with a new ORIGINAL ALZA sealing gasket, to prevent any steam
leakage from the pressure cooker and ensure its correct functioning.
IMPORTANT: The only repair that users are authorised to carry out is
changing the sealing ring. For any other repairs, contact the Authorised
Technical Assistance Service.
A full list of Technical Assistance Services is available on our website
www.alza.es
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 rub-
ber 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 interior of the
valve can also cause steam to come out. It should be cleaned regularly.
The rotary valve is not turning: Check there is enough water in the
pressure cooker. Check whether the steam outlet is dirty. If it is, clean it
with a rod (N.6).
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.
GENERAL DESCRIPTION
(1) PRESSURE COOKER BODY made of High Quality Stainless Steel.
(2) PRESSURE COOKER LID made of High Quality Stainless Steel.
(3) DIFUSER BASE in Steel + Alu Steel. Suitable for all kinds of cookers. Ø base
160 m/m.
(4) LID SIDE HANDLE.
(5) POT EAR.
(6) PRESSURE VALVE, SUPER-QUICK MODE, Working presurre 0,90 bar.
(7) SAFETY VALVE, inside lid.
(8) LOW PRESSURE ROTARY VALVE, TRADITIONAL MODE, Working presurre 0,60 bar.
(9) PRESSURE INDICATOR.
(10) SIDE WINDOW.
(11) SEAL, visible throught side window.
(12) SAFETY VALVE PROTECTIVE COVER.
(13) AIRE-REMOVAL VALVE, removes the air from inside the cooker, preventing vitamin-
loss in food.
(14) STEAM OUTLET.
(15) CENTRAL NUT, visible inside lid.
The maximum amount is 2/3 the capacity of the cooker.
Suitable for use on Gas, Electric, Glass Ceramic and Induction cookers.
4 SAFETY SYSTEM
1 - Rotary valve, This maintains the pressure in the pressure cooker at all times,
letting out the excess steam.
2 - Pressure valve, This maintains the pressure in the pressure cooker at all times,
letting out the excess steam.
3 - Safety valve, This valve begins to function if excessive pressure builds up.
4 - Seal + Side window, If both of these safety devices are obstructed, the pressu-
re building up inside the pressure cooker enables this component to bend, letting the
steam out and preventing an undesirable level of internal pressure being reached. If
this happens, take it to a Technical Assistance Service to have the two safety systems
checked.
DECLARATION OF CONFORMITY EC
MANUFACTURER: ALZA S.L. · Paseo Ángel de la Guarda 3 · 20540 Escoriaza (Guipúzcoa) Spain
Hereby declares that the equipment set forth below is compliant with the require-
ments laid down in the Directive for Pressure Equipment 97/23/CE
Description: Pressure Cooker
Type: OP06
Category: I
Evaluation Procedure: Module A
Type examination Procedure: Module B1
Body notified type examination: TÜV Rheinland Iberica Inspection, Certification & Testing
S.A., ON1027
Standards applied: EN 12778
Other standards applied: EN 12983-1
Place: Escoriaza (Spain)
Signed: