OPERATION
Pressure Cookers provide a safe, healthy and faster way to cook. Once the
Pressure Cooker Cover is locked in position and the cooking cycle begins,
air is exhausted automatically. Then steam is sealed inside creating pressure.
The Pressure Regulator keeps the pressure inside the Cooker at a safe level by
permitting the appropriate amount of steam to escape from the Exhaust Pipe.
The Spring Safety Valve also will release pressure, if necessary. The combination
of pressure and temperature causes foods to be cooked faster while the moist
steam tenderizes even the toughest cuts of meat.
BEFORE FIRST USE
1. Remove all packaging materials and literature.
2. Remove the Gasket by gently pulling it out of the inside rim of the Cover.
Wash the Gasket, Cover and Removable Cooking Bowl in hot soapy water.
Rinse with warm water and dry.
NEVER
immerse the Base in water or any
other liquid.
3. Replace the Gasket inside the Cover. See instructions in the Care and
Cleaning section.
4. Apply a thin coat of cooking oil to the top rim of the Removable Cooking
Bowl where it comes in contact with the Gasket. This allows for easy
opening and closing.
HOW TO USE
Settings:
1. Warm: Reheats or keeps cooked food warm for a long period of time.
2. Brown: Allows you to brown your food before cooking it under pressure.
3. Steam: Quickly brings cooking liquid to a boil for steaming food or
cooking rice.
4. Slow Cook: Cooks your food slowly to retain flavour and tenderness.
Most recipes using a slow cooker require 8 – 9 hours.
5. Pressure Cooking: The combination of pressure and temperature causes
foods to be cooked faster. The steam tenderizes even the toughest cuts
of meat.
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