• During use, keep pressure cooker out of reach of children.
• Use pressure cooker only for purposes described in the instruction manual.
• Never put the pressure cooker into hot oven, you could damage plastic and rubber elements as well as safety devices.
• Do not touch metal surfaces, use handles. If needed use protection gloves.
• Pressure cooker is designed only for use on cook tops as described in the instruction manual.
• Before each use of pressure cooker check if safety systems are in proper condition, without damages and clean. See instruction manual.
• Set up safety systems only as shown in the instruction manual.
• Use only original spare parts to guarantee functioning and safety of the pressure cooker.
• Pressure cooker is designed for safe cooking under pressure. Before you start heating, check if the cooker is correctly closed. See instruction manual.
• When under pressure, carefully move the pressure cooker.
• Before opening, always remove pressure cooker from the cook top.
• Do not force to open the pressure cooker and/or before you make sure pressure inside the cooker completely released (all steam has come out the valve). See instruction manual.
• Make sure to replace wearing parts of your pressure cooker regularly. It is recommended to replace sealing ring at least once a year. Replace all parts that became dark or change colour, show cracks or other damages, with new ones.
• Never use pressure cooker without any liquid (by overheating) you may damage safety and sealing elements, as well as cooker bottom that accumulates heat. Make sure always to observe the following rules on quantity of liquid:
Minimum: 400 cl of liquid
Maximum: 2/3 full capacity
Never fill the pressure cooker more than 1/2 full when you cook ex. rice or dried vegetables that expand when cooked
• Consider that cooking times given in this manual count from the moment the work pressure has been reached (work valve activated).
• Once work valve is active, bring heating to minimum, heat accumulated in the cooker bottom is sufficient.
• At quick steam release, for your safety point steam to come out opposite from where you are standing.
• Once you are sure all steam has come out, before opening the pressure cooker, shake it lightly to make all food fall from the lid and its elements.
• Keep all safety systems in good condition, observing instructions given in the manual.
You can't cook healthier, tastier or faster than in a pressure cooker.
Pressure cooking is 3 to 10 times faster as compared to conventional cooking methods.
To keep most of nutrients food needs to be cooked with as little water as possible and rapidly because many vitamins are sensitive to heat, air and water.
The super-heated steam produced by high temperatures inside a pressure cooker makes the food cook quickly and intensifies natural flavours. Pressure cooking creates an airless environment that retains more nutrients than other cooking methods.
Using pressure cooker time you spend in preparing food is up to 70% shorter.
Easier and cleaner
Food preparation in pressure cooker is simple: put ingredients into the cooker, close the lid and you are ready to cook tasty meal. Pressure cooker is sealed so contents can’t come out.
Faster cooking means lower energy consumption. Moreover, pressure cooker has heat distributing bottom that absorbs and spread the heat evenly. The cooker is heated only until work temperature is reached, then heating is brought to minimum. This means important energy saving.
Due to shorter cooking time, less water and fat, airless environment (no oxygen present) more vitamins and minerals are preserved than with traditional cooking methods.
The pressure cooker has been designed according to highest safety standards, with four systems of protection:
• Work valve
• Pressure release valve
• Safety valve
• Safety vent (vent for rubber on lid side)
The food cooked quickly tastes better as natural flavours intensify.