Notes on safety
12
If the pressure cooker is still hot, it must only be touched
or moved with great care, and by using the handles on the
pressure cooker itself; not the handle on the lid.
The pressure cooker must never be used without liquid,
otherwise it may be damaged.
The minimum amount of liquid should be approx. 3/8
litres, irrespective of the amount of the food to be
cooked!
The pressure cooker should be filled at least 1/3 incl.
the food to be cooked.
The pressure cooker must never be filled more than 2/3-full,
or when cooking food which wells up or bubbles strongly
(e.g. rice or pulses) not more than half-full. These foods
should first be brought to the boil in the uncovered pressure
cooker and then skimmed before the lid is closed.
Under pressure, the pressure cooker must never be used
for roasting or frying using oil.
When preparing e.g. sausages with an artificial skin,
this must first be pierced. If the skin is not pierced, it will
expand under pressure and may burst. Any splashes thus
occasioned may cause burns.
If you have cooked meat with the skin on which is swollen
after cooking, do not pierce it but let it go down. Otherwise
you might burn yourself.
You should not pressure-cook foods which tend to cause
foaming, such as apple purée, rhubarb, spaghetti, rolled
oats or other types of cereals. As these foods can be swirled
upwards during cooking, there is a risk of the cooker valve
becoming blocked.
If the contents are mushy, the pressure cooker must be
agitated gently before opening it.
During cooking, bursts of steam will be given off vertically
from the centre of the regulator valve.
Please take care that you do not come into contact with this
hot steam.
