NUTRIBULLET NC-SPPR8, User Manual

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Venting methods.
Once cooking completes,
there are 2 methods to release
pressure:
Quick Release (QR):
Turn pressure release valve from
Sealing to Venting position, after
cooking program is completed
or stopped by using mitt/long
utensil to let out pressure/steam
until the float valve drops into
the lid.
If the food contents inside
spatters during this process,
turn the pressure release valve
back to Sealing position using
mitt/long utensil, and try again
after a few minutes. If spatter
still occurs, use Natural Release
method to let out remaining
pressure.
NOTE:
The Quick Release method is
recommended for steamed vegetables
and seafood to avoid overcooking.
Be aware that the Quick Release
is not suitable for food with large
liquid volume or high starch content
(e.g. porridge, stews, sticky liquids,
soup, etc.). Food content may spatter
out from the pressure release valve.
Use Natural Release instead.
WARNING:
• Always keep hands and face away from the opening on the top of the
pressure release valve when using Quick Release. The escaping steam is
hot and can cause scalds, burns and serious injury.
• Do not lean over or touch the pressure release valve to avoid injury.
• Never pull out the pressure release valve when it is letting out steam.
• Do not cover the pressure release valve with a rag or cloth while steam is
being released.
hot surface
sealing
venting
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