Profi Cook PC-DDK 1048, Instruction Manual

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• The countdown of the set cooking time only
begins when the optimum cooking temperature
is reached in the pot. This will be indicated by
the flashing dot on the display.
• During cooking, excess condensate is collected
in the condensation collector.
• At the end of the cooking process, the display
shows “0.0”. The keep warm function is acti -
vated. The control lamp of the WARM button
lights.
• You can interrupt or end any action with the
START / STOP button.
Capacity
• Never operate the appliance without water! The
minimum capacity is around 250 ml (8 oz).
For the BROWN (browning) function, follow
the instructions which are given in the chapter
“Operation”.
• The maximum capacity (the net capacity) is
3 liters ( MaX
⅔
marking). If you are preparing
food such as e.g. rice, which swells during
cooking, fill the pressure cooker to a maximum
of half its nominal capacity (2.3 liters).
• Food which is cooked in the insert pot may not
touch the lid of the pressure cooker.
Closing the lid
1. Ensure that the sealing ring is properly fitted in
the lid.
2. Check the permeability of the valves.
3. Place the lid onto the housing so that the lock
pin is positioned above the condensation collec-
tor.
4. Turn the lid anticlockwise as far as it will go.
The lock pin latches into place.
5. Ensure that the pressure regulator is fitted in
the correct position on the valve. The dot “●”
next to STEAM or PRESSURE on the pressure
regulator must lie above the dot on the lid.
Opening the lid
WarNING: Danger of scalding!
• Use oven gloves or a spoon.
• Keep your face away from the lid.
1. Switch off the appliance with the START / STOP
button.
2. Do not pull off the pressure regulator! Turn it
carefully to STEAM. The steam escapes from
the valve of the pressure regulator. The pressu-
re is released.
3. Wait until no more steam escapes.
4. If the lock pin has locked the lid, you can open
the pressure cooker. Turn the lid clockwise to
remove it.
Tips
• The “Cooking time tables” give recommenda -
tions on the selection of the cooking method.
• For fresh fruit or soft foods, the cooking me-
thods PRESSURE or STEAM are the most
suitable ones.
• The cooking method PRESSURE is suited
to meat, stews, and similar dishes.
• Do not prepare food with milk in the pressure
cooker. Milk boils and sticks to the valves in the
lid!
• Food such as apple sauce, cranberries, rhu -
barb, pearl barley, peas, oatmeal, noodles, and
other pasta should not be cooked under pres-
sure in the pressure cooker. They also tend to
foam. This may block the pressure valve.
• To reduce the build-up of foam when cooking
beans , add a small piece of butter or a table-
spoon of oil to the water.
• In the case of recipes with alcohol , this must
be evaporated before the lid is sealed.
• In order to check the doneness of a cooked
tongue , pierce the meat on the tip or on the
underside which does not contain any skin . If
the beef/pork tongue is cooked, cool off under
cold water. Allow the tongue to cool somewhat
so that you can hold it. The skin can now be
removed, best starting from the end to the tip of
the tongue.