TEFAL ClipsoMinut Perfect Guia Del Usuario página 27

AFTER
COOKING
Steadily turn the operating valve (A) selecting your
chosen decompression speed, to finish opposite the
pictogram mark
notice unusual projections, return the operating valve (A)
to the cooking with "Pressure Cooking" position, then
carry out fast decompression under cold water.
If the pressure indicator (D) does not go down, put your
pressure cooker under a cold water tap
Never interfere with the pressure indicator.
After cooking meats with a skin surface (e.g. beef tongue,
etc.), where there's a risk of swelling under pressure, don't
score the meat when swollen to avoid being scalded.
Score the meat before cooking.
For foodstuffs that expand during cooking, such as rice,
legumes, dehydrated vegetables or compotes, pumpkin,
potatoes, and courgette, let your pressure cooker cool
down for a few minutes, then cool under cold water.
Methodically shake the pressure cooker each time before
opening to prevent bubbles of steam from overflowing
and burning you. This operation is particularly important
when steam is released quickly or after cooling down
under tap water.
Always be very careful when moving your pressure
cooker under pressure. Do not touch hot surfaces. Use the
handles and knobs. Use oven mitts when necessary.
For soups, we recommend you to do a fast release under
cold water (see section " End of cooking with 'pression
cooking' ").
Make sure the vent is in the decompression position
before opening the pressure cooker. The pressure
indicator (D) should be in the lowered position.
Never use force to open your pressure cooker. Make sure
the internal pressure has been released. The pressure
indicator (D) should be in the lowered position (see
section "Safety").
- fig 10. If, when releasing steam, you
- fig 14.
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EN