TRAMONTINA PRESSURE COOKER |
USER MANUAL
7
You should not pressure-cook foods which tend to cause foaming, such as apple purée,
rhubarb, spaghetti, rolled oats or other types of cereals. As these foods can be swirled
upwards during cooking, there is a risk of the cooker valve becoming blocked.
If the contents are mushy, the pressure cooker must be agitated gently before opening.
During cooking, bursts of steam will be given off vertically from the centre of the regu-
lator valve. Please take care that you do not come into contact with this hot steam.
BEFORE FIRST USING THE PRESSURE COOkER, PLEASE READ THESE
INSTRUCTIONS THOROUGHLy.
During the cooking process, the safety devices must not be interfered with.
When the pressure cooker is under pressure, force must never be used to open it;
the pressure cooker must be allowed to cool down before it is opened. Steam pressure
must be completely released otherwise it will not be possible to open the cooker. Please
observe the opening instructions (page15).
Do not undertake any modifications to the safety devices, otherwise there is risk of
scalding. When releasing the steam, keep hands, head and body clear of the steam.
Only original accessories and spare parts or lids and pans, specifically designed for these
pressure cookers, should be used.
Pressure cookers or accessories which are deformed or damaged in any way should not
be used under any circumstances.
If repairs are necessary at any time, please contact our Customer Service department on
1800 110 885 or visit www.tramontina.com.au
BEFORE COOkING
Each time before using the pressure cooker, check that the safety valve, pressure
regulator valve and sealing ring are clean and in proper working order.
Pay special attention to the fact that the safety valve on the underside of the lid should
be free to move (“wiggles”) and cannot be pushed so far into the recess of the lid that
the red pin can be seen on top of the lid – this should only happen when the lid is
locked and pressure has built up inside the cooker.
SAFETy PRECAUTIONS
Summary of Contents for TRAS 0512
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