TTK Manttra 18111, Instruction Manual, Page: 3 / 16

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INTRODUCTION
MANTTRA QUICK AND EASY PRESSURE COOKER is brought to you by
MANTTRA INC.
PRINCIPLE OF PRESSURE COOKING : Under normal circumstances, most foods
cook at 212º F (100º C). This is because the water boils at this temperature in normal
atmospheric pressure.
If the temperature of cooking is raised, foods cook much faster. For example, 36º F
(20º C) increase in temperature allows food to be cooked four times faster, retaining
freshness and nutritional values of the food.
By increasing the steam pressure inside a pressure cooker to 12 lbs per square inch
above the atmospheric pressure, the temperature inside the pressure cooker increases
by 32ºF (18ºC) roughly. Thus, at these higher temperatures food cooks much faster.
This is the principle of pressure cooking.
13. Do not open the cooker until the pressure has been reduced to zero.
While there is still pressure in the cooker, do not remove the pressure
regulator. Only if no steam escapes when the 3 way safety button is
turned to open position, the lid should be opened. The lid should, under
no circumstances, be forced open.
14. Any servicing of the appliance should be performed by Manttra Inc.
(See Warranty Card )
15. Always buy genuine spare parts.
16. Do not use this appliance for deep frying or pressure frying with oil.
17. Do not use the cooker for other than intended use.
18. Before every use, please make sure that the handles are fastened properly.
19. Always keep the space around the ZPD (Ref. page 6) on the inside of the lid and
the ZPD itself clean, to ensure that it functions properly.
20. This product is for household use only.
Note: When the normal operating pressure is reached, turn the heat down Note: When the normal operating pressure is reached, turn the heat down Note: When the normal operating pressure is reached, turn the heat down Note: When the normal operating pressure is reached, turn the heat down Note: When the normal operating pressure is reached, turn the heat down
so all the liquid, which creats the steam, does not evaporate
so all the liquid, which creats the steam, does not evaporate so all the liquid, which creats the steam, does not evaporate so all the liquid, which creats the steam, does not evaporate so all the liquid, which creats the steam, does not evaporate
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