GET TO KNOW YOUR APPLIANCE
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HOW YOUR PRESSURE COOKER WORKS:
A pressure cooker is a pot with a special cover that locks securely into
place. As the pressure cooker is heated, the dry air is elimated and the
moist, heated air is sealed inside, increasing the pressure within the cook-
er. When the optimum pressure is reached, the internal temperature in
the cooker is raised above the normal boiling point of water, causing foods
to cook faster. The higher pressure and temperature speeds cooking and
tenderizes foods naturally. Here are some of the key components of the
cooker:
The
pressure limiting valve
will be loose when not in use. When the
pressure cooker is in operation and the pressure builds up, this valve will
tighten. When cooking time is expired, this valve will
naturally release
the
pressure (this can take up to 15 minutes). For
quick release,
USING AN
OVEN MITT, turn the valve to “Exhaust”. When pressure has been com-
pletely released, the pressure limiting valve will be loose again.
If the pressure limiting valve does not release pressure (if it becomes
plugged), the
float valve
will release pressure. The pin in the float valve
will always be raised when the cooker is pressurized, and lowered when
pressure is released.
During the pressure building process, you may see steam escaping around
the lid for the first 5 minutes. If you continue to see steam coming from
around the lid for more than 10 minutes, cancel the cooking process, re-
lease the pressure and remove the lid. Check the
lid gasket
(see below). Do
not use the pressure cooker if the gasket is damaged, as pressure will not
build up properly for cooking. (See Cleaning & Care on page 19 for more
information on the gasket.)
Lid Gasket
Filter (underside of
the Pressure
Limiting Valve)
Float Valve/Pin
Metal Ring
