General Description; Cooking Times - ALZA TRADICION Instructions D'utilisation

GENERAL DESCRIPTION

(1) PRESSURE COOKER BODY made of High Quality Stainless Steel.
(2) PRESSURE COOKER LID made of High Quality Stainless Steel.
(3) DIFUSER BASE in Steel + Aluminium + Steel. Suitable for all kinds of
cookers. Ø base 160 m/m.
(4) LID SIDE HANDLE.
(5) POT EAR.
(6) LOW PRESSURE ROTARY VALVE, Working presurre 0,60 bar.
(7) SAFETY VALVE, inside lid.
(8) SIDE WINDOW.
(9) SEAL, visible throught side window.
(10) STEAM OUTLET.
(11) CENTRAL NUT.
The maximum amount is 2/3 the capacity of the cooker.
Suitable for use on Gas, Electric, Glass Ceramic and Induction cookers.
TROUBLESHOOTING
Steam comes out through the edge of the lid:
This occurs if the rubber seal is not positioned correctly, or if the
seal or the edge of the cooker is dirty, or if the seal is cracked or has
been hardened through use.
If the seal is cracked or hard, replace it with a new one imme-
diately. In any case, the rubber seal should be replaced once a year.
Steam comes out through the valve:
It is normal for a little steam to exit valve before it begins to
turn. If the amount of steam is significant, it is because the heat is
too high. Reduce it immediately. Dirt on the interior of the valve
can also cause steam to come out. It should be cleaned regularly.
The rotary valve is not turning:
Check there is enough water in the pressure cooker.
Check whether the steam outlet is dirty. If it is, clean it with a
rod (N.6).
After cooking and cooling the cooker, it does not open:
Cold grease may have stuck the seal to the cooker lid. Put the
cooker back on the heat and warm it a little. Release the steam and
open the cooker as shown in the instructions.
MAINTENANCE
After each use:
Washing with water and soap. Do not use abrasive detergents
or brushes and sponges that scratch the exterior surface of the
cooker.
If there are food remains stuck to the cooker, leave it to soak
in water.
If there is limescale on the cooker or if it has changed colour, fill
it with water and vinegar and bring to the boil.
The cooker body can be washed in a dishwasher, but this is not
recommended for the lid.
Storing the cooker:
Clean the cooker and dry it with a cloth. Then store it unclosed.
Place the lid upside down so that the rubber seal is in contact with
the air and can dry completely.
Sealing gasket:
Clean the sealing gasket when you wash the lid, without taking
it out of its housing.
If you have been using the pressure cooker for a long time, you
should replace it with a new ORIGINAL ALZA sealing gasket, to pre-
vent any steam leakage from the pressure cooker and ensure its
correct functioning.
IMPORTANT
The only repair that users are authorised to carry out is chan-
ging the sealing ring. For any other repairs, contact the Authorised
Technical Assistance Service.
A full list of Technical Assistance Services is available on our
website www.alza.es
TRIPLE SAFETY SYSTEM
1 - Rotary valve, This maintains the pressure in the pressure cooker at
all times, letting out the excess steam.
2 - Safety valve, This valve begins to function if excessive pressure
builds up. The reason for it starting up is that the steam outlet is blocked.
If this happens, remove the pressure cooker from the ring and clean it
(N.6).
3 – Seal + Side window, If both of these safety devices are obstructed,
the pressure building up inside the pressure cooker enables this compo-
nent to bend, letting the steam out and preventing an undesirable level
of internal pressure being reached. If this happens, take it to a Technical
Assistance Service to have the two safety systems checked.
TIPS ON THE FOOD BEING COOKED
Soups and stews: With soups that tend to produce froth, it is best
to bring to the boil first with the cooker open, removing the froth with
a skimming ladle and then closing the lid. Chickpeas, lentils, beans, etc.
should be soaked overnight before cooking. The amount of liquid in the
cooker when the food has been cooked will be more or less the same as
when you closed the lid.
Vegetables: Place them in the cooker with hot, but not boiled, water.
With frozen vegetables, increase the cooking time by a few minutes.
Cereals, pastas and pulses: Rice boiled in a pressure cooker needs
much less liquid. Great care must be taken with pasta and rice because
the cooking times are very short. With pasta, use the perforated basket
(optional) for quicker draining. Dry pulses should be placed in the cooker
with cold water and the salt should be added before they are cooked.
Meat: The cooking times depend on the quality and size of the meat.
Do not cook pieces of over 1 kg. It is best to cut the meat into smaller
pieces. Fry the meat until golden brown before adding the liquid and
then close the lid.
Fish: Frozen fish does not need to be defrosted before cooking. To
cook large pieces, use the wire basket (optional).

COOKING TIMES

The times shown are approximate, since they depend on the quality and
size of the food being cooked. The timer countdown commences when the
rotary valve begins to turn.
SOUPS
Garlic soup ............................8-10 min.
Chicken soup ..................... 15-20 min.
Fish soup ............................. 10-12 min.
Vegetable soup ................. 10-12 min.
FISH
Tuna ........................................... 5-6 min.
Squid .......................................9-10 min.
Cod ...........................................8-10 min.
Hake ........................................... 6-8 min.
Angler fish ............................... 7-9 min.
MEATS
Beef ....................................... 25-30 min.
Veal........................................ 10-12 min.
Rabbit ................................... 15-20 min.
Chicken ................................ 15-20 min.
Tripe/Snout ........................ 35-45 min.
Pig's trotters ....................... 35-45 min.
Beef stew ............................. 25-35 min.
VEGETABLES AND PULSES
Artichokes..............................8-10 min.
Cawliflower ............................. 6-8 min.
Spinach ..................................... 6-8 min.
Chickpeas ........................... 25-30 min.
Peas ............................................ 6-8 min.
Green beans ............................ 7-9 min.
Beans .................................... 25-30 min.
Lentils ................................... 20-25 min.
Potatoes .................................8-10 min.
Leeks .......................................... 6-8 min.
Carrots.....................................8-10 min.
FRUITS
Plums ......................................... 4-5 min.
Apples ....................................... 4-5 min.
Pears .......................................... 6-8 min.
alza s.l. 7