USER MANUAL
| TRAMONTINA PRESSURE COOKER
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• Before using the pressure cooker, check it to make sure the safety mechanisms are not
damaged or dirty, valves are not obstructed. And always check the pressure release
device for clogging before use. See “Operating Instructions”.
• Do not open the pressure cooker until it has been cooled and all internal pressure has
been released. If the handles are difficult to push apart, this indicates that the cooker is
still pressurized – do not force it open. Any pressure in the cooker can be hazardous.
For releasing the pressure, please see “Operating Instructions”.
• Never use the pressure cooker without liquid, as this could result in damaging the
cooker by overheating. Adhere strictly to the following content amounts:
Minimum: 0.26 Qt (1/4 Litre or 1cup) of liquid.
Maximum: 2/3 of the pressure cooker
• For foods which foam or rise (e.g. rice, legumes, broths, or dried vegetable), do not
fill the cooker more than half full. Over filling may cause a risk of clogging the vent
pipe and developing excess pressure.
• Be aware that certain foods, such as applesauce, cranberries, pearl barley, oatmeal or
other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti can form froth, and
sputter, and may also clog the pressure release device (vent pipe). These foods should
not be cooked in pressure cooker.
• When cooking doughy food, gently shake the cooker after releasing the pressure and
before opening the lid to avoid food ejection.
• If you cook meat with skin (e.g. tongue) or sausage with casing, which can swell
when under pressure, do not pierce the skin as long as it is swollen. This could result
in scalding.
• When the normal operating pressure is reached, turn the heat down so all the liquid,
which creates the steam, does not evaporate.
• Pressure cooker cannot be used for medical purposes, especially for sterilization, as the
pressure cooker is not designed to reach the required temperature.
