4
5
9) After cooking is over, take the cooker off the stove and let it cool naturally.
Do not try to open it even if there is a little pressure inside. Make sure of
this by slightly tilting the weight valve. If the steam comes out, you must
cool the cooker a little longer. However, if you are in a hurry, tilt the weight
by placing a spoon under the weight to allow the steam to escape faster.
But avoid this specially if you are cooking foods like dhal or rice or any
liquid preparation.
10) After the pressure has dropped completely, remove the weight valve gently and then open the lid by
turning the lid handle anti-clockwise.
11) Wash your cooker in hot soapy water. Remove the Gasket, wash and hang it on a peg. Store the weight
after cleaning on a shelf.
DISCOLOURATION
Certain properties of water and certain minerals of food may cause darkening of the inside of the cooker.
This is quite harmless and does not affect the Aluminium or the food cooked in it in any way. When this
discolouration occurs, it can be removed with an Aluminium cleaner such as steel wool, tartaric acid or
any cleaning agent. Otherwise, put a small ball of tamarind or a slice of fresh lime in the water used during
cooking. This will prevent the darkening.
DO’s & DON’Ts
DO’s
1) Always use enough water while cooking. Otherwise the gasket will get
burnt dry. Don’t bake or dry heat anything. This will reduce the life of
the metal.
2) Ensure that the vent tube is completely free of any blockage before closing
the lid. This can be done by looking through the vent tube hole and
ensuring that the light is visible.
3) Place the weight on the vent tube only after steam starts coming out.
4) While cooking lentils, beans etc., always add a spoon of oil. Allow a few minutes and then close the lid.
This prevents frothing.
5) If, after considerable use, steam escapes around the lid, fit a new gasket immediately. Otherwise, the
cooker will take a longer time to build pressure and also waste fuel.
