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User Maintenance Instructions
This appliance requires little maintenance. It contains no user serviceable parts. Do not try to repair it
yourself. Any servicing requiring disassembly other than cleaning, must be performed by a qualified
appliance repair technician.
Cleaning Instructions
CAUTION: NEVER IMMERSE BASE UNIT OR CORD IN WATER OR OTHER LIQUID.
1. Ensure that the power supply cord is removed from the wall socket and from the unit before undertaking
any cleaning task.
2. The appliance must be completely cool before undertaking any cleaning task.
3. You may clean the base of the unit using a damp soft cloth, do not under any circumstances submerge
the base in water or any other liquid. Do not put the base under running water.
4. Remove the cooking pot from the base unit and wash under warm water with a mild detergent, then rinse
and dry completely before placing it into the unit.
5. Use water and a damp cloth to clean the cooker lid, ensure that all the parts of the lid are dried completely
before storing or re-use.
6. Clean the non-stick cooking pot with warm water and a mild detergent, use a soft cloth to clean it,
do not use any abrasive materials to clean the pot as it will scratch the non-stick pot. Clean the pressure
release valve thoroughly and remove food particles, if any. Ensure the pot is completely dry before storing
or re-use.
NOTE: Cooking pot can be washed in the dishwasher.
Storing instructions:
1. Be sure all parts are clean and dry before storing
2. Store the pressure cooker with cooking pot inside the base unit; and the lid locked. Store assembled unit
in a clean dry place.
3. Never store the pressure cooker while it is hot or wet.
4. Never wrap cord tightly around the appliance; keep it loosely coiled.
USDA Cooking Guidelines
PLEASE NOTE: Cook all food to these minimum internal temperatures as measured with a food thermometer
before removing food from the heat source. For reasons of personal preference, consumers may choose
to cook food to higher temperatures. This chart is intended as a general guide by the USDA.
Product
Beef, Pork, Veal & Lamb
Steaks, chops, roasts
Ground meats
Ham, fresh or smoked (uncooked)
Fully Cooked Ham (to reheat)
Product
All Poultry (breasts, whole bird, legs,
thighs, and wings, ground poultry,
and stuffing)
Eggs
Fish & Shellfish
Leftovers
Casseroles
Minimum Internal Temperature & Rest Time
145 °F (62.8 °C) and allow to rest for at least 3 minutes
160 °F (71.1 °C)
145 °F (62.8 °C) and allow to rest for at least 3 minutes
Reheat cooked hams packaged in USDA-inspected plants
to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
Minimum Internal Temperature
165 °F (73.9 °C)
160 °F (71.1 °C)
145 °F (62.8 °C)
165 °F (73.9 °C)
165 °F (73.9 °C)
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