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If the lid does not close:
completely on both sides. If there is hot food in the pot, the pressure formed in the pot
after you put the lid on it will lift the lid up and make it difficult to lock. Turn the cooking
valve to "steam discharge" and try to lock the lid by pressing down on it with your hand.
The lid's mechanism may be damaged; take the pressure cooker to the store you pur-
chased it or apply to the manufacturing company.
Benefits of pressure cooker:
can take hours by normal cooking methods, within minutes. Due to shorter cooking
time and lower heat, you will save energy thus money. Ingredients that are cooked with
pressure within short periods do not lose their freshness; you will cook tasty and healthy
meals.
Safety Systems:
Your pressure cooker cooks with
0.4 bar pressure on program 1,
0.6 bar pressure on program 2.
The excess pressure is discharged from the cooking valve. If the cooking valve is bloc-
ked for any reason and the pressure in the cooker reaches 0.9 bar, the safety valve
comes into effect and discharges the excess pressure. If both the cooking valve and
the safety valve are blocked, all of the pressure will be discharged from between the pot
and the lid at 1.5 bar.
Air Valve (Safety Lock):
be left in the pot and ensure a tight fit with the pot. The air valve is open as long as the
clips are open. When the close button is pressed, the air valve is released and closes
the air outlet with means of a spring. It also blocks the open button and acts as a safety
lock. You will not be able to open the lid as long as there is pressure in the cooker.
Meats
Beef: 40-45 min.
Veal: 35-40 min.
Lamb: 25-30 min.
Chicken: 30-40 min.
Poultry: 25-30 min.
Take care while transportation and shipping:
package. Be careful and gentle with the product during loading-unloading and trans-
portation. Make sure that the package is completely closed during transportation and
shipping. Protect the package against harmful factors (humidity, water, impacts, etc.)
Place the gasket in the lid correctly. Enable the clips to open
With pressure cooking you can cook your meal, which
While closing the lid, the lid will discharge the pressure that will
Fresh Vegetables
Green Beans: 25-30 min.
Eggplant: 10-15 min.
Cauliflower: 10-15 min.
Potatoes: 10-12 min.
Peas: 15-20 min.
Carrot: 10-15 min.
INSTRUCTIONS FOR USE
Dried Vegetables
Dried Beans (Soaked): 35-45 min.
Chickpeas: 35-45 min.
Lentils: 15-02 min.
Horse beans: 20-25 min.
Carry and ship the product in its original
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