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Place your pressure cooker on a heat source then set to maximum power.
When steam begins to exit the valve, turn down the heat source and set a
timer to 20 min.
After 20 min., turn off your heat source.
Gradually turn the operating valve (A), adjusting the speed that pressure is
released by how far you open the valve, to align the pictogram
operating valve (A) with the valve positioning mark (C).
When the pressure indicator (D) drops down again, your pressure cooker is
no longer under pressure.
Open your pressure cooker
Clean with washing-up liquid.
Minimum and maximum fill level
Minimum 250ml
Maximum 2/3 of the height of the pot, MAX 2 mark
Never use coarse salt in your pressure cooker, only use fine salt at the end of
cooking.
For some foods:
For foodstuffs that expand and/or foam during cooking,
such as rice, pulses, dehydrated vegetables, stewed fruit,
pumpkin, courgettes, carrots, potatoes, fillets of fish, etc.
do not fill your pressure cooker above 1/3 (MAX 1) of
the depth of the pan.
At the end of cooking, let your pressure cooker cool
down for a few minutes, and then cool by standing in
cold water (refer to the "End of cooking in 'Pressure
Cooking' mode - fast decompression" section).
Using the steam basket*
Pour 750ml of water into the bottom of the pot (Q).
Depending on the model:
Put the trivet* (L) and the steam basket* (J) in the pan base.
OR
Clip the trivet* (K) to the steam basket* (J), then set the assembly in the pan
base.
- Fig.
- Fig.
4.
3.
- Fig.
5.
1/3
for the
MAX1
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