Kasanova ISF000079NOC, Instruction Manual

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11
PRESSURE COOKER
ding to the kind of food and the cooking method you use. Recipes are not included.
When cooking ends, remove the pot from fire, wait until the pressure
decreases and open the valve of exercise so that the
steam escapes. Then, open the lid. Move gently the pot and if
you cook tender foods.
GENERAL RECOMMENDATIONS
• Use heat sources suitable to the pressure pot. You can reat them on the package or
on the pot.
• Pay attention if you use a gas hob, because the flame cannot be higher than the
bottom of the pot, to avoid damages (above all to the handles).
• Always use water or other liquids whileyou are cooking with pressure to avoid dama-
ging the pot. Always add at least a glass of water.
• Follow the cleaning and maintaining instructions, be sure to clean regularly the pot
and the valves.
• Always check if the product is intact when you buy it, especially if the lid closes well
and there are escapes. To verify it, pour a bit of water on the closed lid and check if
there is water in the pot.
SAFETY WARNINGS
• Always read all the instructions contained in this manual.
• Do not touch or handle with bare hands heated surfaces, but always use handles.
• Do not use the pressure pot in the oven.
• Pay attention when you handle or transport the heated pot full of liquid.
• Do not use the pressure pot for other than its intended purpose.
• Handle carefully the pot during cooking to avoid accidental damages to people or thin-
gs. Verify you closed the lid before cooking.
• Before every use, check that the valves are working well and that are not obstructed.
• Do not open the lid f you are not sure that the pressure in the pot has an adecuate
level.
• DO NOT USE THE PRESSURE POT FOR FRYING WITH OIL.
• DO NOT FORGET THE PRESSURE POT ON FIRE AND ALWAYS VERIFY THE
LEVEL OF LIQUID.
• USE THE POT AS IT IS EXPLAINED. CHANGING PARTS OR USING OTHER MO-
DELS OR VENDORS’ COMPONENTS IS FORBIDDEN
• USE ORIGINAL REPLACEMENT PARTS, call the vendor or the authorized centre for
MEAT: LEGUMES: VEGETABLES:
beef 45-50 min
veal 35-40 min
lamb 20-25 min
chicken 35-40 min
dried beans 20-25 min
chick-peas 20-25 min
brod beans 20-25 min
fresh beans 20-25 min
aubergines 10-15 min
cavolfiore 10-15 min
cauliflowers 10-15 min
potatoes 8-10 min
peas 15-20 min