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IMPORTANT SAFETY REMINDERS
PROBLEMS, CAUSES & SOLUTIONS
The safety
valve is not
rising after
heating for an
extended
time.
1. The cooker is not closed properly.
2. The heat is too low to build up pressure.
3. The sealing ring is dirty, damaged
or improperly placed.
4. There is too little liquid in the cooker.
1. Open and close the lid again.
2. Set the heat source at its highest
setting.
3. Clean or replace the parts.
4. Add at least 8 ounces of liquid.
Steam is
escaping
from the
edges of the
lid.
1. Sealing lid is placed incorrectly in the lid.
2. Sealing ring is damaged.
3. Sealing ring is dirty.
4. Pressure cooker is not closed properly.
1. Correct seal position.
2. Replace sealing ring.
3. Clean or insert a new gasket.
4. Clean or replace the parts.
Noise from
Pressure
Regulator
Valve can be
heard, but no
steam is seen.
1. Pressure regulator valve is blocked.
2. Vent pipe is blocked.
3. Boiled Dry.
4. There is too little liquid in the cooker.
1. Clean valve.
2. Clean vent pipe.
3. Turn off the heat immediately,
release all pressure, open lid and
add liquid.
4. Add at least 8 ounces of liquid.
Steam is
escaping
from safety
valve after
indicator rings
are up.
1. Vent pipe is blocked.
2. Pressure cooker is over filled with food.
3. Temperature is too high.
1. Clean vent pipe.
2. Remove food until it is only
2/3 full or less.
3. Turn down the heat.
Problem
Possible reason
Solution
1. Don't attempt to cook without having cooker closed properly. Only after hearing a “click"
sound when turning the cover to the left, can you place the cooker on the heat.
2. Don't attempt to open cooker until you remove the pressure control, and don't remove the
control until you are sure the pressure is reduced. See step 5 of "How to cook".
3. Don't tug at handles or try to force cover open if it seems to be locked tight. Cool cooker
again under faucet to reduce every bit of pressure. Cover then slides easily. (In the very unusual
case where the cover might seem to stick in spite of repeated and prolonged celling, before
pushing open the cover, insert a piece of wire into vent tube to make sure it is clear and
pressure completely reduced.)
4. Don't beat spoon, potato masher, etc., on rim of pan as this might mar the rim to the extent
that a perfect seal could not be effected.
5. Don't cook apple sauce, rhubarb, cranberries, pearl barley, split peas or pea soup in the
pressure cooker, because they tend to froth or sputter and sometimes block vent tubes. With
the tube blocked, pressure may appear to be down when the control is removed, whereas,
actually a food like applesauce may remain above boiling point for 40 minutes after the cooker is
removed from the heat unless it is cooled thoroughly under water. This means that some degree
of pressure remains in the cooker, and no attempt should be made to try to force open the cover
while it be locked tight by the pressure.
6. Don't use high heat to cook spaghetti, noodles, dried vegetables, or other foods which can
easily cause a heavy froth in cooking.
7. Donl fill pan oven 2/3 full and more than 1/3 for the foods that can cause froth and foam
when cooking.
8. Donl place cover on hot surface that may damage gasket and melt safety fuse.
9. Don't cook when there is no water in the pan.
10. Don't use high heat after control jiggling. Reduce heat so that control does not jiggle often.
2/3 Maximum Capacity
1/3 Expanding Foods
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