Control Master
heat control
Pressure Regulator
Vent Pipe
Air Vent /Cover Lock
Cover
Stainless Steel Body
Steamer Basket
Cover Handle
Sealing Ring
Overpressure
Plug
Trivet
Body Handle
Helper Handle
Stop Tab
Sealing Ring
Stop Tab
Lock Pin
Fig. C
GeTTInG aCquaInTed
Your pressure cooker is an electric 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. C) and to read the “HOW TO USE” section
beginning on page 8 before using the unit for the first time.
Fig. D
Before the first use,
remove the sealing ring (Fig. D) by simply
pulling it out of the inside rim of the cover.
Wash sealing ring, cover, body (with the heat control removed),
trivet, and steamer basket (Fig. C) in hot, sudsy water to remove
any packaging material and white manufacturing lubricant.
Do
not immerse Control Master
heat control or let the heat con-
trol come in contact with any liquid.
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. D) which are located on
the inside rim of the cover.
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