Releasing Pressure After Cooking - Fagor 4 QT Notice D'utilisation

interior 19/4/07
under the base and do not extend
up the sides. When cooking on an
electric burner, select a burner the
same diameter as the base or
smaller.
4. Begin heating with burner set on
high heat. Electric stove users
please see note below.
When the steam comes out of the
automatic valve for first time, lower
the heat to maintain a gentle, steady
stream of steam. At this moment, the
COOKING TIME STARTS. It is
recommended that a kitchen timer
be used to monitor the exact
cooking time.
5. If at any time during cooking an
excessive amount of steam is
released by the operating valve,
lower the burner heat to adjust and
maintain the proper level of
pressure.
6. If the pressure drops and little or no
steam comes out of the operating
valve, raise the burner heat just until
a gentle, steady stream of steam is
released and can be maintained.
7. While cooking, never inadvertently
shake the pressure cooker. This can
cause the automatic valve to release
steam, which will create a drop in
pressure.
NOTE TO ELECTRIC STOVE USERS
Since the coils on an electric stove
retain heat for a long time, food often
becomes overcooked when the
burner is turned down for simmering
(when cooking time is started). To
compensate for that, you have two
options:
1. Turn on two electric stove
burners, one on high and other on
low. Place your pressure cooker on
the burner to high, and bring to
pressure. Once pressure has been
attained, move your cooker over to
the burner turned on low and start
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your pressure cooking time. Or...
2. Turn on one burner to medium
heat and bring your cooker to
pressure. Once pressure has been
attained, turn your burner to low and
start your pressure cooking time.

Releasing Pressure After Cooking

1. Always check your recipe to
determine if the pressure cooker
should be cooled down naturally or
whether the quick release method
should be used. The EXPRESS
pressure cooker also features an
automatic release position on the
automatic valve that can be used for
releasing pressure automatically
when cooking foods such as stews,
meats, poultry and soups. Do not
use for vegetables or tender foods
as this may result in overcooking.
2. Natural Release Method: To use
this method, remove the pressure
cooker from the hot burner and let
the pressure drop and cool down
naturally. Depending on the amount
of food and liquid in the cooker, this
method can take from 10 - 15
minutes. Once pressure has totally
been released and no more steam
comes out of the operating valve, go
to #5 in this section.
3. Quick Release Method: Also called
the cold-water release method, is
used to release pressure as quickly
as possible, primarily used for
vegetables, seafood and other
tender foods that can quickly
overcook. To use this method,
remove the pressure cooker from the
burner, place in the sink and run
cold tap water gently over the lid
until steam dissipates. (Fig. 12) and
the pressure indicator is lowered.
When putting the cooker in the sink,
tilt it so the cold water will run
downwards. Once pressure has
totally been released and no more