EN
For foodstuffs that expand or foam during cooking, such as rice, pulses, dried
vegetables, stewed fruit (compotes), pumpkin, courgettes, carrots, potatoes,
fish fillets, etc. do not fill your pressure cooker beyond 1/3 (MAX 1) of its
capacity. Let your pressure cooker cool down for a few minutes, then cool by
standing in a sink half filled with cold water. After having checked that the
pressure indicator has gone down, gently shake the pressure cooker before
opening to prevent food from spurting out and burning you. This operation
is particularly important when steam is released using the fast pressure
method by cooling in cold water.
For soups, we recommend you to do a fast pressure release with cold water
(see section "End of cooking with 'pressure cooker'").
Cooking with the "Stewpot"*
Turn the operating valve (A) to the cooking with
"Stewpot" position
. To do this, apply enough force
to go beyond the notch in the decompression position.
- Fig.
Make sure the pressure cooker is properly closed
2
before use.
Place your pressure cooker on a heat source set at low
heat.
Select the cooking time indicated in the recipe.
When 'stewpot' cooking, you can open your pressure
cooker at any time to stir, check whether the food is cooked or add
ingredients.
In case of difficulties opening the lid, rinse the gasket under water and
replace it in the lid without drying it
- fig 19
and
15
and take care to insert
it under each of the grooves on the lid.
If the heat source is set too high, the pressure cooker may lock (the pressure
indicator (D) rises and blocks the opening) and the lid handle may not work
or may not open the pressure cooker. In this case, reduce the heat or turn
off the heat source. If you are using cast iron heating plates to open the
lid, remove the pressure cooker from the heat source.
For models with non-stick coating: do not use whisks or metal or sharp
utensils. Do not drain your utensils by tapping them on the side of the pot as
this risks damaging it and causing leaks.
13
*depending on model