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Introduction to Pressure Cooking
Pressure cooking uses steam pressure to raise the boiling point of water above
100ºC / 212ºF. This energy-efficient cooking method is the fastest way to
thoroughly cook a variety of your favourite meals.
Pressure cookers go through 3 stages when pressure cooking:
1. Pre-Heating and Pressurisation
The cooker waits 10 seconds to ensure you have finished inputting your selections,
then displays On to indicate it has begun pre-heating. While the cooker pre-heats,
it vaporises liquid in the inner pot to create steam. Once enough steam has built
up inside the inner pot, the float valve pops up and locks the lid of the cooker in
place for safe pressure cooking.
When the float valve pops up, the silicone cap attached to the bottom of the float
valve (on the underside of the lid) seals the steam inside the cooking chamber (the
inner pot) and allows the pressure to rise even higher. A higher pressure means a
higher cooking temperature.
While it is normal to see some steam escaping through the float valve during
Pre-Heating, if you see steam escaping from around the sides of the lid, press
Cancel and refer to Troubleshooting.
Note: The time it takes your cooker to pressurise is determined by a variety of factors,
including food and liquid volume.
2. Cooking
After the float valve pops up, the cooker needs a few minutes to finish building
pressure. When the required pressure level is reached, cooking begins. The
display switches from On to the cooking countdown timer, displayed in HH:MM
(hours : minutes) format.
Smart Program settings (e.g., cooking time, temperature and/or pressure level,
and whether Keep Warm will come on automatically or not) can be adjusted at
any time during cooking. Refer to
Smart Programme Settings
for details.
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