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Let cool your pressure cooker a few minutes, then make a cooling
under cold water. Shake systematically the pressure cooker before
every opening, to avoid any gush of steam bubbles which would risk
to burn you. This operation is particularly important during the fast
evacuation of the steam, or after cooling under the tap water.
17. When cooking meats with the skin attached, (e.g. beef tongue) the
skin may swell under the pressure in the cooker. Do not pierce the
meat while the skin is still swollen: this may cause scalding. Always
pierce meat before cooking.
18. When cooking foodstuffs with a thick texture (split peas, rhubarb),
lightly shake the pressure cooker before opening so that the contents
do not spurt out.
19. Be aware that certain foods, such as applesauce, cranberries, pearl
barley, oatmeal or other cereals, split peas, noodles, macaroni,
rhubarb, or spaghetti can foam, froth, and sputter, and clog the
pressure release device. These foods should not be cooked in a
pressure cooker.
20. Always check the pressure release devices for clogging before use.
See section "Before cooking".
21. Never use your pressure cooker to fry under pressure using oil.
22. Do not tamper with the safety systems other than when following
the cleaning and maintenance instructions.
23. Only use the correct T-FAL original parts for your model. In particular,
use a T-FAL pot and lid.
24. Alcohol vapour is flammable. Bring to a boil about 2 minutes before
covering with the lid. Supervise your device if you are making a recipe
that uses an alcohol base.
25. Do not use your pressure cooker for storing acidic or salty foods
before or after cooking, as this may damage your pot.
26. If during use you notice that any part of your pressure cooker is
broken or cracked, do not attempt to open it under any
circumstances; turn off the heat and leave on the hob to cool down
completely before moving it or opening the lid. Do not use it again
and take it to a T-FAL Approved Service Centre for repair.
27. When the normal operating pressure is reached, turn the heat down
so all the liquid, which creates the steam, does not evaporate.
SAVE THESE INSTRUCTIONS.
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