P·17
EN
INSTRUCTIONS FOR USE
OPENING:
KEEP THE LEVER UPWARD, INCLINE THE LID DOWNWARD AND
TAKE IT OUT.
CAPACITY:
THE PRESSURE COOKER CAN BE FILLED UP TO 2/3 OF ITS
VOLUME,
EVEN A LITTLE LESS IF FOOD IS FOAMY ( AS FOR EXAMPLE
CHICKPEAS, BEANS, LENTILS, ETC.)
CLOSING:
SLIGHTLY INCLINE THE UPPER PART AND FIX IT WHEN THE LE-
VER IS IN “OPENING” POSITION, THEN TURN THE LEVER IN THE
OPPOSITE DIRECTION.
BEFORE COOKING:
CHECK THE DISCHARGE VALVE BEFORE STARTING COOKING
AND ASSURE THAT IT IS EASILY LIFTABLE.
DURING COOKING:
WHEN PRESSURE COOKER STARTS COOKING, TEMPERATURE
MUST BE HIGH. THE DISCHARGE VALVE MUST BE VERTICALLY
POSITIONED TILL A WHISTLE WILL BE HEARD AND STEAM WILL
START GOING OUT.
WHEN STEAM HAS STARTED GOING OUT:
CHANGE THE VALVE FROM VERTICAL TO HORIZONTAL POSITION
AND REDUCE THE TEMPERATURE.
THE COOKING TIME HAS TO BE CONSIDERED FROM NOW ON.
DURING COOKING:
CHECK IF THE DISCHARGE VALVE IS CORRECTLY WORKING AND
THAT STEAM IS GOING OUT.
AFTER COOKING:
WAIT TILL PRESSURE INSIDE THE COOKER IS REDUCED, THEN
OPEN THE DISCHARGE VALVE AND WAIT TILL STEAM HAS GONE
OUT. OPEN THE COOKER.
MEATS
LEGUMES
VEGETABLES
BEEF: 45-50 MIN
BEANS: 20-25 MIN.
FRENCH BEANS:20-25 MIN
VEAL: 35-40 MIN
CHICKPEAS:20-25 MIN.
AUBERGINES:10-15 MIN
LAMB: 20-25 MIN
LENTILS:15-20 MIN.
CAULIFLOWERS: 10-15 MIN
CHICKEN: 35-40 MIN
PEAS:20-25 MIN.
CELERY:10-15 MIN
POTATOES:8-10 MIN
LEEKS:10-12 MIN
PEAS:15-20 MIN
COOKING TIME
