8
NOTE: For foods with a high volume of liquid (Stews, soups, etc.) IT IS NOT RECOMMENDED
TO USE QUICK RELEASE. This is to avoid liquid splatter from the ventilation in the Pressure
Release Valve.
•
Natural Release
is recommended when cooking foods that will not have the tendency to
overcook such as Potatoes, Beans, Soups etc. During the Natural Release time period (which
may take 10-15 minutes), the pressure cooker may still be heating and coking the slightly.
•
Quick Release is recommended when food foods that you wish to be Medium or Medium-Rare
such as Meats. This will release the pressure quickly and prevent the food from over-cooking.
CLEANING & MAINTENANCE
1 Always make sure the Pressure Cooker is unplugged, depressurized and completely cooled down
before dismantling.
2. Use a non-abrasive sponge or damp washcloth to clean the exterior of the outer body and the
exterior surface of the pressure cooker. NEVER immerse the pressure cooker in any liquids.
3. Remove the Steam Condensation Cup and rinse it thoroughly and let dry. Clean the Upper Body with
a damp sponge or washcloth.
4. Clean the Lid with warm soapy water and let dry thoroughly. You may also do this with the following:
Pressure Limiting Valve, Filter, Rubber Seal Ring, Vent, and Float Valve. The Pressure Limiting Valve
pops off easily by gently reaching underneath it and gently prying upwards. Be careful not to damage
the thin wire spring under it. On the underside of the lid below the Pressure Limiting Valve, is a small
metal filter cap which can be removed easily to clean.
5. Let parts dry completely before reassembling.
6. Wash the Inner Pot with a non-abrasive sponge with warm soapy water, rinse, and allow to air dry or
use a towel.
7. Clean the Pressure Limiting Valve and the holes with a small brush to ensure smooth flow of steam
during the release cycle. Doing so will allow water to be freely discharged.