Steaming food - the cooking process
10 seconds after settings have been completed, the cooking process will start
automatically. The cooker will heat the cooking bowl until it pressurises. During
this time some steam will escape from the red float valve. This is normal.
As soon as the required pressure is reached, the (time) indicator will be
displayed and the display will switch to show cooking time of 10 minutes. The
time will count down. During cooking some steam may escape occasionally from
the steam valve. This is normal.
During cooking steam will escape from the steam valve opening. This is normal.
You can leave the steaming process to run for a full 10 minutes or, for a shorter
steaming time you can end the process earlier by pressing .
At the end of the cooking time the cooker will beep and ‘0H’ will be displayed. The
‘Keep Warm’ indicator will light. The prepared food will be held at a safe serving
temperature of 60°C for up to 2 hours.
• Refer now to the section ‘All cooking modes -opening the lid and serving food’ on
page 18.
Steaming - once your food is cooked
OPERATION
Caution
When steaming has finished the cooker will still be pressurised.
There are two ways to release the pressure in the cooker:
1. You can leave the cooker to de-pressurise naturally as it cools.
This will take about 10 minutes and food will continue to cook during this time.
• Wait until the red float valve drops.
This indicates that the cooker is no longer pressurised.
• Turn the Steam valve to the (steam release) position.
It is now safe to open the lid.
• Refer now to the section ‘All cooking modes -opening the lid and serving food’.
2. You can de-pressurise the cooker manually.
• Keeping face and hands away from the cooker, use tongs to turn the Steam
valve to the (steam release) position.
Steam will escape under pressure.
• Wait until the red float valve drops.
This indicates that the cooker is no longer pressurised. It is now safe to open
the lid.
• Refer now to the section ‘All cooking modes -opening the lid and serving food’
on page 18.
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