Lacor ROBUST Manual Del Usuario página 28

3.- Place the rubber sealing joint and the earflaps upwards in the corresponding groove
between the upper edge of the lid and the edge of the rim of the pressure cooker (for the
sealing joint to be properly placed, a little pressure has to be applied with the fingers and the
end of the joint wished to be fitted);
4.- Place the stainless steel arm onto the central pivot pin and insert it sideways into the
cooker's side sockets/supports;
5.- Tighten (to the right/clockwise) the knob onto the lid's central threaded pivot pin so that the
lid is properly fitted to the sealing joint and that this, in turn, is also properly fitted to the
lower edge of the cooker's rim.
THE CLOSING DOES NOT HAVE TO BE FORCED TOO MUCH USING THE KNOB. THIS IS
COMPLETELY UNNECESSARY, for that tightening is exclusively meant to increase the pres-
sure inside the cooker faster.
6.- Put the rotary valve/counterweight in its place by pressing it slightly (to the right) until
it is fitted.
From now on, the cooker is ready to be placed onto the heat source (VERY HIGH) for the
cooking to begin.
* The cooking times will only begin to be timed from the moment the rotary valve begins to turn.
From that moment on, THE HEAT SOURCE MUST BE REDUCED TO A MINIMUM.
* Since the pressure begins to increase inside the cooker, it is vital for THE LID'S CENTRAL
KNOB NEVER, NEVER TO BE TIGHTENED in order to prevent the components from being
distorted which can put the normal functioning and safety at risk. .
Handle the cooker under pressure with maximum precaution. Do not touch the hot surfaces.
Use the grips. If necessary, use protection glooves.
Depressurising system
One the cooking has finished and the cooker has been taken off the heat source,
DEPRESSURISATION will proceed to be done, which can be done using any of the procedures
indicated below:
a) Lift the rotary valve by sliding it slightly to the left until it comes off, so that all the steam
comes out of the cooker;
b) Lift up the depressurisation valve's "arm" so that all the steam comes out of the cooker;
c) Place the cooker into a container with cold water (the quickest and most efficient way).
d) Leave the cooker to slowly cool (the cooking of the food will continue for some more minutes
this way).
In any of the previously mentioned depressurisation procedures, this can only be considered
finalized when the LID BEGINS TO GO DOWN when the central knob is loosened... Only then
can the cooker be opened without running any risk of the food and/or liquids being spurted out.
Handle the cooker under pressure with maximum precaution. Do not touch the hot sur-
faces. Use the grips. If necessary, use protection glooves.
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