Safety
11
− Never fill the pressure cooker more than the indicated
maximum fill amount (²/₃ of the nominal volume).
− When preparing food like rice or dry vegetables that
expand during the cooking process, fill the pressure
cooker to no more than half of the nominal volume.
− Be aware that certain food, such as applesauce,
cranberries, pearl barley, oatmeal or other cereals, split
peas, noodles, macaroni, rhubarb, or spaghetti can foam,
froth, and sputter, and clog the pressure release device
(steam vent). These foods should not be cooked in a
pressure cooker.
− Always check the pressure release devices for clogging
before use.
− Do not open the pressure cooker until the unit has cooled
and all internal pressure has been released. If the handles
are difficult to push apart, this indicates that the cooker is
still pressurized – do not force it open.
CAUTION!
Scalding hazard!
When cooking cold cuts with a synthetic casing, the casing may
expand and pop when being cooked under pressure. When
cooking meat with skin, the meat expands during the cooking
process and if you puncture it, hot water may spray out of it.
Contact with hot spraying water may scald you.
− Always puncture cold cuts with a synthetic casing before
you cook them to prevent them from popping.
− Do not puncture meat with skin after cooking it; instead
always let it shrink down.
