15
Venting Methods
Once cooking completes, there are 2 methods to release pressure:
Natural Release (NR)
Leave the steam release handle in the “
Sealing
” position. The cooker
dissipates heat so pressure releases naturally over time.
This method must be used when cooking food such as soups, stews
or chilis, as well as food that expands, such as beans and grains.
Note:
Depressurization time will vary based upon volume of food and liquid.
May take 10-40 minutes, or longer.
Quick Release (QR)
Quickly and carefully turn the steam release handle from the
“
Sealing
” position to the “
Venting
” position.
Note:
It will be loud!
If spatter occurs, move the steam release handle back to “
Sealing
”, and try again after a few minutes.
If spatter continues, use NR to vent remaining pressure.
CAUTION
Float valve will drop when cooker has
depressurized. Do not attempt to open the lid
while the float valve is still popped up.
WARNING
Do not lean over or touch
the steam release handle.
Do not place unprotected
skin over the steam release
handle.
Do not cover or obstruct
the steam release
handle.
Sealing
Venting
Venting Methods |
