Publicidad
Introduction to Pressure Cooking
Pressure cooking uses steam pressure to raise the boiling point of water above
100ºC / 212ºF. This energy-efficient cooking method is the fastest way to
thoroughly cook a variety of your favourite meals.
Pressure cookers go through 3 stages when pressure cooking:
1. Pre-Heating and Pressurization
After you have finished inputting your selections press Start to begin. The display
reads On to indicate it has begun pre-heating. While the cooker pre-heats, it
vaporises liquid in the inner pot to create steam. Once enough steam has built up
inside the inner pot, the float valve pops up and locks the lid of the cooker in place
for safe pressure cooking.
When the float valve pops up, the silicone cap attached to the bottom of the float
valve (on the underside of the lid) seals the steam inside the cooking chamber (the
inner pot) and allows the pressure to rise even higher. A higher pressure means a
higher cooking temperature.
While it is normal to see some steam escaping through the float valve during
Pre-Heating, if you see steam escaping from around the sides of the lid, press
Cancel and refer to Troubleshooting.
Note: The time it takes your cooker to pressurise is determined by a variety of factors,
including food and liquid volume.
2. Cooking
After the float valve pops up, the cooker needs a few minutes to finish building
pressure. When the required pressure level is reached, cooking begins. The
display switches from On to the cooking countdown timer, displayed in HH:MM
(hours : minutes) format.
Smart Programme settings (e.g., cooking time, temperature and/or pressure level,
and whether Keep Warm will come on automatically or not) can be adjusted at any
time during cooking. Refer to
Smart Programme Settings
WARNING The inner pot must always be used when pressure
cooking or air frying. NEVER place food or liquid in
the cooker base. Failure to follow these instructions will result in
damage to the cooker.
32
for details.
Introduction to Pressure Cooking
3. Depressurisation
After pressure cooking is complete, follow your recipe instructions for
depressurising the cooker.
If automatic Keep Warm is on after cooking is complete, the timer counts up from
00:00 to indicate the elapsed time up to 10 hours. If not, the cooker returns to
Standby and displays End.
Note: The cooker cools and depressurises faster if automatic Keep Warm is off.
See
Depressurising the Cooker (Venting Methods)
pressure after cooking.
DANGER Whilethefloatvalveisup,contentsofcookerareunder
extreme pressure. Do not attempt to remove the lid
while the float valve is still up. All pressure must be released, and
floatvalvemustbedown before attempting to remove the lid. Never
attempt to force the lid open. Failure to follow the instructions may
result in property damage and/or personal injury.
for information on releasing
33
Publicidad
