GeTTInG aCquaInTed
Your pressure cooker is like a saucepan with a very special cover that locks in place. Air is automatically exhausted and steam
is sealed inside creating pressure within the unit. Under pressure, internal temperatures in the cooker are raised above the
normal boiling point of water, causing foods to cook faster. At 15 pounds of pressure, a temperature of 250° F. (or 121° C.)
is reached inside the pressure cooker. These higher temperatures speed cooking and the moist steam atmosphere tenderizes
meats naturally.
It is important to become familiar with the various parts of the pressure cooker (Fig. A) and to read the “HOW TO USE”
section beginning on page 4 before using the unit for the first time.
Before the first use,
remove the sealing ring (Fig. B) by simply pulling it out of the inside rim of the cover.
Wash sealing ring, cover, body, and cooking rack (Fig. A) in hot, sudsy water to remove any packaging material and white
manufacturing lubricant. Rinse all parts with warm water and dry. Then, replace the sealing ring, being careful to fit it under
the stop tabs and the lock pin (Fig. B) which are located on the inside rim of the cover.
Pressure Regulator
Vent Pipe
Air Vent /Cover Lock
Cover
Body
Cooking rack
Cover Handle
Sealing
Ring
Overpressure Plug
Body Handle
Fig . A
Stop Tab
Sealing Ring
Lock pin
Stop Tab
Fig . B
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