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End of cooking
To release the steam
Once the heat is off, you have two options:
• Fast release under cold water:
Put the pressure cooker in a bath of cold water or under cold
running water.
• Gradual release:
Let the pressure cooker cool at room temperature for 5 min.,
then place it under cold running water to reduce any residual
pressure.
When the pressure has completely fallen, air will re-enter the
pressure cooker, making a whistling sound.
After cooling the pressure cooker, lift the operating valve (A)
with a fork
(Fig. 7)
pressure. If there is no more pressure, remove the operating
valve. If steam continues to exit the outlet, the cooker is still
under pressure. Place the pressure cooker back under cold
running water until the pressure has completely dropped. Open
the pressure cooker.
Warning: never use force when removing the lid. It is possible
the pressure might not yet have completely dropped. Continue
to cool the pressure cooker under cold running water until the
pressure indicator (C) drops.
NOTE: Pressure canning can only be done using the high-pressure
operating valve (A1).
WARNING: Read the instructions on pressure cooking before using your
pressure cooker/canner for canning. General information on pressure canning:
• When the operating valve (A) releases steam in a
continuous manner, giving off a regular sound
(PSSSCHT), lower the heat.
• Set a timer to the cooking time listed in the recipe.
• Once the cooking time is over, turn off the heat.
to make sure there is no more internal
During cooking
5
Canning
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