P·19
If there is hot food in the pot, the pressure formed in the pot after you put the lid on it will lift the lid
up and make it difficult to lock. Turn the cooking valve to “steam discharge” and try to lock the lid
by pressing down on it with your hand. The lid’s mechanism may be damaged; take the pressure
cooker to the store you purchased it or apply to the manufacturing company.
Benefits of pressure cooker:
With pressure cooking you can cook your meal, which can take
hours by normal cooking methods, within minutes. Due to shorter cooking time and lower heat, you
will save energy thus money. Ingredients that are cooked with pressure within short periods do not
lose their freshness; you will cook tasty and healthy meals.
Safety Systems:
Your pressure cooker cooks with
0.4 bar pressure on program 1,
0.6 bar pressure on program 2.
The excess pressure is discharged from the cooking valve. If the cooking valve is blocked for any
reason and the pressure in the cooker reaches 0.9 bar, the safety valve comes into effect and
discharges the excess pressure. If both the cooking valve and the safety valve are blocked, all of
the pressure will be discharged from between the pot and the lid at 1.5 bar.
Air Valve (Safety Lock):
While closing the lid, the lid will discharge the pressure that will be left
in the pot and ensure a tight fit with the pot. The air valve is open as long as the clips are open.
When the close button is pressed, the air valve is released and closes the air outlet with means of
a spring. It also blocks the open button and acts as a safety lock. You will not be able to open the
lid as long as there is pressure in the cooker.
Meats
Beef: 40-45 min.
Veal: 35-40 min.
Lamb: 25-30 min.
Chicken: 30-40 min.
Poultry: 25-30 min.
Fresh Vegetables
TAKE CARE WHILE TRANSPORTATION AND SHIPPING:
Carry and ship the product in its original package. Be careful and gentle with the product during
loading- unloading and transportation. Make sure that the package is completely closed during
transportation and shipping. Protect the package against harmful factors (humidity, water, impacts,
etc.).
EN
INSTRUCTIONS FOR USE
Dried Vegetables
Dried Beans (Soaked): 35-45 min.
Chickpeas: 35-45 min.
Lentils: 15-02 min.
Horse beans: 20-25 min.
Green Beans: 25-30 min.
Eggplant: 10-15 min.
Cauliflower: 10-15 min.
Potatoes: 10-12 min.
Peas: 15-20 min.
Carrot: 10-15 min.
Содержание LIFECOOK
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