SAFETY AND COOKING TIPS
15
•
EXTREME CAUTION
should be
taken when sliding the pressure
release switch to the
Venting
position. Keep hands and face
away from the pressure valve
openings. Failure to comply may
result in scalding or serious injury.
•
DO NOT
open the lid until
pressure inside the cooker is
completely released. As a safety
mechanism, the lid will remain
locked and cannot be opened
until the floater valve drops.
•
When opening the lid, the inner
pot may stick to the lid. This
is caused by vacuum due to
cooling. To release the vacuum,
slide the pressure release switch
to the Venting position.
•
If the floater valve is stuck, slide
the pressure release switch to
the Venting position. If all the
steam has released, push the
floater valve down with a pen or
long stick.
•
ALWAYS
add at least 1 cup of
water or other liquids so enough
steam can be generated to
cook under pressure. These
include cooking sauces, wine,
beer, stocks, juices of fruit and
vegetables. Oils and oil-based
sauces do not have enough
water content and will not
account for the required liquid
volume.
•
The time to build pressure and
cook will vary according to the
temperature and quantity of
the ingredients. Food that is
cold or frozen will take longer to
cook than food that is at room
temperature.
•
The Delay Timer is not
recommended for porridge,
oatmeal or other foamy and thick
liquids. Cooking progress should
be monitored when cooking
these foods.
