Figure 1
Important Safety Instructions
When you use this pressure cooker, you must follow the fundamental safety rules below:
1. Read the instructions for use carefully, particularly on assembling, disassembling and cleaning the safety parts.
2. Do not touch the hot surfaces. Use the handles and, if necessary, protect your hands as usual (pot holders, oven gloves etc.). Always
make sure that the handles are properly assembled and adequately fi xed.
3. Always keep a close watch when the pressure cooker is used in the presence of children.
4. Do not put the pressure cooker in a heated oven.
5. Take great care when you move the pressure cooker containing boiling liquids.
6. Do not use the pressure cooker for purposes other than those for which it was designed. It has been designed for domestic use only.
The manufacturer cannot be held responsible for damage caused by improper or incorrect use.
7. This cooking utensil works in pressure. Improper use can cause burns. Before use, please ensure that the pressure cooker is perfectly
closed.
8. Each time you use the pressure cooker, check carefully fi rst that the safety and pressure release devices (valves) are not clogged and
check the state of the gasket. Use the heat source/s with a diameter which is the same or less than the diameter of the base of the pressure
cooker.
9. Do not alter or modify in any way the safety devices. Use original Aeternum spare parts only and regularly replace the parts subject to
wear and tear. The body and the lid must be compatible and made by the same manufacturer.
10. Never fi ll the pressure cooker more than 2/3 of its capacity. When you cook food that expands as it cooks, such as rice or legumes,
always put less into the pressure cooker (never exceed half of its capacity). The minimum level for fi lling the pressure cooker must always
be at least 1/4 (25 cl) of a litre of liquid.
11. Do not use the pressure cooker to cook food such as apple purée, rhubarb, semolina, oat fl our or fl our of other cereals, dry peas, pasta,
macaroni or spaghetti. These types of food tend to create froth and bubbles and to spurt and can clog the pressure release device.
12. Never open the pressure cooker using force before the pressure inside has been completely discharged. Follow the instructions carefully
to open the pressure cooker safely.
13. Shake the pressure cooker lightly before opening it. This will avoid spurting, in particular by boiled, thick and very soft foods.
14. Avoid the complete evaporation of the liquid in the pressure cooker, to avoid possible damage.
15. Do not use this pressure cooker to pressure-fry in oil.
16. Do not cook food wrapped in cloth, paper or similar. During cooking and under the effect of the pressure, meat with surface skin (for
example ox tongue) may swell. Do not press the meat when the skin looks swollen to avoid the risk of burns.
17. If the safety devices are malfunctioning, do not use the pressure cooker. Use original spare parts, available on sale. If these are com-
plicated to replace, please contact your supplier.
Opening
1. Lift up the handle lever.
2. Rotate the lid a quarter of a turn (90°) from position “A” to “B”.
3. Move the lid to the right and tilt it. Then slide out the lid upwards.
Closing
1. Slide the lid into place keeping the crosspiece at 90° with re-
spect to the handles (Fig. C).
2. Rotate the lid a quarter of a turn (90°) from position “C” to “D”.
3. Lower the lever handle.
Instructions and recommendations for use
First check that the pressure cooker is complete as originally intended and has not been damaged by the transport or improper handling
(if you have any doubts, do not use it and contact the retailer). Do not leave the packaging (plastic bags, expanded polystyrene etc.)
within reach of children. Wash the pressure cooker and the lid in warm water and normal washing-up detergent, drying them thoroughly
after rinsing. For better hygiene, wash again with hot water and vinegar, rinse and dry thoroughly. Before placing the pressure cooker
on the heat, check that the operating valve is not clogged, removing any residuals with a needle. Make sure that the lid is closed cor-
rectly - the steel crosspiece must be aligned with the two handles and its ends must be fitted into the appropriate slots (see figure D)
- and that the operating valve is in the correct position (see figure 2 - A). The pressure cooker must always be filled to a level between
a minimum of a quarter of a litre and two-thirds of its capacity. Thanks to the special Thermoradiant
®
heat-radiating base, this pressure
cooker can be used on all the sources of heat shown on the base of the pressure cooker and/or on the packaging.
Cooking
When there is pressure inside the pressure cooker, the Sys-
temblock
®
rises up and fits into its seat on the lever handle,
preventing the lid opening accidentally and showing that there is
pressure inside the pressure cooker (see figure 1). When steam
starts to come out of the valve, this shows that the pressure
cooking is beginning. Reduce the heat to a minimum and start to
calculate the cooking time.
I tempi di cottura sono indicativi e vanno calcolati dall’inizio del sibilo dell valvola di
esercizio.
MINESTRE DI VERDURA:
da 20 a 45 min. a seconda del tipo di verdura, adottando il tempo della verdura più
lunga da cuocere.
MINESTRONE:
come per la minestra di verdura aggiungendo la pasta o il riso circa 5 minuti prima della
fi ne della cottura.
quantità
acqua
tempo
MILANESE RISOTTO
½ kg
1 litro
5 min.
POLENTA (*)
½ kg
1 ½ litro
20 min.
(*) dopo aver rimestato fi no alla durezza voluta la farina versata in acqua bollente.
CARNI BRASATE
quantità
acqua
tempo
MANZO
700 g
2 bicchieri
20-30 min.
BOILED MEAT
quantità
acqua
tempo
VITELLO
½ kg
1 litro
30-35 min.
MANZO
½ kg
1 litro
40-45 min.
POLLO
½ kg
1 litro
20-25 min.
POLLO NOVELLO
½ kg
1 litro
14-16 min.
COTECHINO
½ kg
1 litro
20-22 min.
LINGUA VITELLO
800 g
1 litro
55-60 min.
LINGUA DI MANZO salmistr.
1 kg
1 ½ litro
60 min.
CARNI STUFATE (o in umido)
quantità
acqua
tempo
POLLO
½ kg
½ bicchiere
20-25 min.
AGNELLO
½ kg
½ bicchiere
20-25 min.
VITELLO
½ kg
½ bicchiere
30-35 min.
MANZO
½ kg
½ bicchiere
50 min.
ARROSTI
quantità
acqua
tempo
VITELLO
½ kg
½ bicchiere
20-25 min.
MANZO
½ kg
½ bicchiere
30-35 min.
POLLO
½ kg
½ bicchiere
15 min.
POLLO NOVELLO
½ kg
½ bicchiere
10 min.
MAIALE
½ kg
½ bicchiere
15 min.
AGNELLO
½ kg
½ bicchiere
15-20 min.
ROAST-BEEF
½ kg
½ bicchiere
25-30 min.
PESCI LESSATI
quantità
acqua
tempo
ARAGOSTA
1 kg
1 ½ bicchiere
10 min.
COZZE
1 kg
1 ½ bicchiere
10 min.
GAMBERETTI
½ kg
1 ½ bicchiere
6-8 min.
MERLUZZO
½ kg
1 bicc. abb.
14-15 min.
PESCE PERSICO
1 kg
1 ½ bicchiere
6-8 min.
SCAMPI
½ kg
1 ½ bicchiere
5 min.
TROTA INTERA
1 kg
1 ½ bicchiere
1- 1 ½ min.
LEGUMI SECCHI (*)
quantità
acqua
tempo
CECI
½ kg
3 bicchieri 40-50 min.
FAGIOLI
½ kg
3 bicchieri
40-50 min.
FAVE
½ kg
3 bicchieri
40-50 min.
LENTICCHIE
300 g
3 bicchieri
20-30 min.
(*) messi a bagno in precedenza per 10, 12 ore in acqua.
TEMPI DI COTTURA
VERDURE FRESCHE
quantità
acqua
tempo
ASPARAGI INTERI
1 kg
1 ½ bicchiere
4-5 min.
BARBABIETOLE INTERE
1 kg
1 ½ bicchiere
18-20 min.
BARBABIETOLE TAGLIATE
1 kg
1 bicchiere
15-18 min.
BROCCOLI
1 kg
1 bicchiere
10 min.
CARCIOFI A PEZZI
1 kg
1 bicchiere
12-14 min.
CARCIOFI INTERI
1 kg
1 ½ bicchiere
12-15 min.
CAROTE A PEZZI
1 kg
1 bicchiere
4-6 min.
CAROTE INTERE
1 kg
1 ½ bicchiere
5-6 min.
CAVOLFIORE A PEZZI
1 kg
1 bicchiere
4-5 min.
CAVOLFIORE INTERO
1 kg
1 ½ bicchiere
6-8 min.
CAVOLO
1 kg
1 ½ bicchiere
10-12 min.
CICORIA
1 kg
1 bicchiere
3-4 min.
CIPOLLE A PEZZI e CIPOLLINE
1 kg
1 bicchiere
5-6 min.
CIPOLLE INTERE
1 kg
1 ½ bicchiere
8-10 min.
COSTE
1 kg
1 bicchiere
7-8 min.
FAGIOLI FRESCHI
1 kg
1 ½ bicchiere
15-20 min.
FAGIOLINI VERDI
1 kg
1 bicchiere
3-4 min.
FAVE
1 kg
1 bicchiere
5-6 min.
FUNGHI
1 kg
1 bicchiere
4-5 min.
MELANZANE
1 kg
1 bicchiere
7-8 min.
PATATE A PEZZI
1 kg
1 bicchiere
5-6 min.
PATATE INTERE
1 kg
1 ½ bicchiere
12-14 min.
PATATE NOVELLE
1 kg
1 bicchiere
10-12 min.
PISELLI VERDI
1 kg
1 bicchiere
2-3 min.
POMODORI
1 kg
½ bicchiere
2-3 min.
PORRO
1 kg
1 ½ bicchiere
5-6 min.
RAPE A PEZZI
1 kg
1 bicchiere
12-14 min.
RAPE INTERE
1 kg
1 ½ bicchiere
14-16 min.
SCORZANERA
1 kg
1 ½ bicchiere
7-8 min.
SEDANO A PEZZI
½ kg
1 bicchiere
7-8 min.
SPINACI
1 kg
¾ bicchiere
3-4 min.
VERZA
1 kg
1 bicchiere
4-5 min.
ZUCCA A PEZZETTINI
1 kg
1 ½ bicchiere
3-4 min.
ZUCCA A FETTE
1 kg
1 ½ bicchiere
5-6 min.
ZUCCHINI
1 kg
¾ bicchiere
2-3 min.
FRUTTA FRESCA
quantità acqua
tempo
ALBICOCCHE
½ kg
1 bicchiere
2 min.
CILIEGIE
½ kg
¾ bicchiere
2 min.
PESCHE ½
kg
½
bicchiere
2
min.
MELE
½ kg
1 bicchiere
4-5 min.
PERE
½ kg
½ bicchiere
2-3 min.
FRUTTA SECCA (*)
quantità
acqua
tempo
ALBICOCCHE
200 g
½ bicchiere
5-6 min.
CASTAGNE
½ kg
½ litro
40-45 min.
FICHI
200 g
¾ bicchiere
10-12 min.
PESCHE
200 g
½ bicchiere
5-6 min.
PRUGNE
200 g
½ bicchiere
8-10 min.
(*) lasciata in precedenza a bagno per circa 1 ora; le castagne 4-5 ore.
