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All pressure cookers have the same principles of operation. Heat produces steam in a closed container which raises the boiling point to cook foods faster. A pressure cooker cooks food in superheated steam, it is not a boiler so there is no reason to submerge foods in water.

There are two basic types of pressure cookers. The old style, first generation pressure cooker with some type of weighted, or "jiggle top" pressure regulator which sits a top the vent pipe on the lid, or the newer style, the second generation which is a closed system and uses spring valves.

Every time you use any pressure cooker it should be thoroughly inspected. The cooker should be clean, inside and out, with no food particles or debris on the rim of the pot, or the lid. There should be no sign of warping, dents or dings, or any other damage to the rim of the cooker or lid. Remove and examine the gasket. The gasket should be in good condition with no signs of cracking, tears or other deterioration such as gumminess or brittleness. Replace the rubber/silicon parts at the first sign of deterioration. The gasket should fit snugly in its place in the lid. If using a jiggle top pressure cooker always check the vent pipe to make sure it is clear and open. On a valve type cooker, lift or turn the valve to make sure it moves freely and the inside connecting screw is tight. Periodically check the handles and tightened the screws as necessary. Read more about the care and cleaning for your pressure cooker, the lid and gasket.

Pressure Cooker was carefully developed by Designers, Technicians and Cooking Instructors with the goal of making your daily routine more efficient and dynamic. We call your attention especially to the Safety Systems, which have resulted in a harmonious set by marrying Technology, Functionality and Beauty. Since Pressure Cookers work differently than conventional cookers, your Pressure Cooker requires that you pay special attention to the use and safety instructions.


On first Use


Clean your Pressure cooker thoroughly before using it for the first time.

Quantity of water


Observe the following general rules: For Solid food – fill to a maximum of 2/3 of the total capacity For Liquids, vegetables and foods which form foam, fill to maximum of ½ of total capacity.

How to Close


1. Adjust the lid so that the arrow point to the lower handle of the pan.
2. Press down the lid slightly and turn until it covers the lower handle to the left until it covers the lower handle completely.

How to Cook

Put your Pressure cooker on the high flame (gas) or high range (electric) of your stove until steam begins to escape from the pressure valve. Lower the heat into a time and start counting the cooking time as indicated in the time table.

How to Open

Remove the pressure cooker from the stove and put it under cold water. To verify if there are any internal pressure left, lift the pressure valve with a long handle utensil. To turn the lid to the right until its arrow points to the lower handle cooker.

Safety

Your Pressure Cooker is triple-safe, since it contains a system with three safety valves;

1. Central Pressure Valve (with Weight).
2. Safety Seal, which melts in case of pressure excess.
3. Safety hole at the edge of the lid, which permits to escape in case the other valves fail.

Cleaning of the pressure valve

Lift the weight and turn it to the left. Wash it thoroughly; clean the holes with a brush. Do the same with the hole on the lid. To verify if the hole of the lid is clean, hold if against the light.
What to do in case…
Steam escapes to the lid, close it tightly and if there are some food particles in the lid or rubber gasket. The lid does not open, even after cooling: Do not try to push it open. The pressure cooker is still pressurized, put it back to the tap water.

Important Advice

• Make sure the lid is tightly close before putting your pressure cooker in the stove.
• Never substitute the pressure valve with another object.
• Do not overfill your cooker; use only the recommended quantity of water.
• Turn the handle of the cooker on the stove in a way to avoid accidents, especially with children.
• Do not hit the brim of your pressure cooker with cooking utensils, which could harm its perfect functioning.

Useful Tips

Do not keep the food stored in your pressure cooker. Do not cook cereals and grains in your pressure cooker, unless you keep them over night in water. Change the water before cooking. Meat will be more tender and tasty if browned before cooking.

Important Safeguards

When using pressure cookers, basic safety precautions should always be followed.

1. Before each use make sure the vent tube is clear. Remove the pressure control and place the lid against the light to make sure that the tube is clear. If plugged clean all holes with a piece of wire.

2. Never cook applesauce, cranberries, pearl barley, split pease, rhubarb, noodles, macaroni, spaghetti or other pasta, oatmeal or other cereals in a pressure cooker. These foods tend to foam, froth and splutter, and can plug the vent tube.

Warning: If the vent tube is plugged, the overpressure devices can open and spray scalding hot steam and food. Keep head and face away from cooker.

3. Never fill your pressure cooker more than 2/3 full. When cooking foods that puff up during cooking, such as rice and dried vegetables, do not fill more than 1/2 full.

Warning: Overfilling the cooker can plug the vent tube causing a release of scalding steam from the overpressure devices.

4. This appliance cooks under pressure. Make absolutely sure your pressure cooker is properly closed before placing on heat. The cooker is closed when the lid handle is directly over the handle of the pan.
Warning: Improper closure of the lid can cause the lid to be thrown from the pan.

5. If the overpressure devices release, protect yourself from the steam and turn off heat and allow the cooker to cool. The reusable overpressure plug may be reset. If the gasket has blown out of the overpressure window replace with a new gasket. Do not reuse.

6. Never try to open your pressure cooker until the cooker is thoroughly cool and the internal pressure is down. When the pressure is down the lid should turn easily. Never try to force open the lid if it seems locked tight.

7. Never remove the Pressure Control during cooking or when the cooker is still hot. Steam will release through the vent tube that can cause burns.
8. Supervise children closely when using your pressure cooker near children. Keep handles turned toward the inside of the stove.

9. Always remove the gasket before using the cooker as a conventional (non Pressurized) covered pan without the pressure control. If you leave the gasket in, some pressure can develop in the cooker. Without the gasket, no pressure will develop.

10. Never use your Pressure Cooker for other than its intended use: cooking appropriate foods under pressure on residential ranges. Never place the cooker inside a heated oven. Do not use the cooker outdoors.
 
11. Never use your pressure Cooker for pressure frying with oil and never "broast" (pressure cook with oil or shortening instead of water) in your cooker.


Pressure cookers are useful at high altitudes, where they alleviate the problem of low temperature boiling caused by reduced atmospheric pressure. Pressure Cooker design includes safety locks, pressure regulators, portable cookers, and low-pressure fryers.People living at high altitudes must have pressure cooker at home for more convenience and less consumption of cooking time.


Single Pressure Control – Keeps internal pressure steady, it is an automatic cooking control, operating at a pressure of 10 PSI (pounds per square inch). Included with 4.2 & 6 Qt. Models.

Selective Pressure Control – Keeps internal pressure steady, allowing the selection of 3 cooking pressures: 5, 10 and 15 PSI. To disassemble the Selective Pressure Control, turn the knob keeping the rest of the assembly fixed, until the notches of the knob are aligned with the notches of the assembly, thus releasing the components of the control. Included with 8, 12 & 22 Qt. Models.

Vent Tube – Fastened to the center of the lid, having holes allowing for the release of steam. The Single Pressure Control or Selective Pressure Control is connected to the top.

Pan And Lid Handles – Allow the opening and closing of your Pressure Cooker as well as its handling. If handles become loose tighten with a screw driver.

Reusable Overpressure Plug – It will release if the vent tube becomes plugged and the cooker develops too much pressure. The red pin in the center pushed out, releasing steam.

Safety Window – This is an additional feature that will release if the vent tube and reusable overpressure plug becomes plugged and the cooker develops too much pressure. The rubber gasket will push out from the lid opening releasing the steam.

Rubber Gasket – Fitted inside the lid, it's function is to seal the lid of the pan of the Pressure Cooker.

Safety Locks – Located on the lid and pan are locking lags, this feature prevents the opening of the lid of your pressure cooker when pressurized.

Spring Safety Device – Located in the lid handle or lid. Its function is to prevent the pressurization of your cooker before being closed.

Cooking Rack – To prevent food from sticking to the bottom of the cooker and to place jars off the bottom of the 8, 12 and 22 Qt. canners.

Vegetables		Meat		Fish
Squash	4 mins.	Beef	20 mins.	Shrimps	7 mins.
Potatoes	8 mins.	Lamb	15 mins.	Lobster	10 mins.
Beetroots	25 mins.	Pork	10 mins.	White Fish	7 mins.
Onions	5 mins.	Chicken	15 mins.	Salmon	7 mins.
Carrots	6 mins.	Poultry	45 mins.
Cabbage	3 mins.	Tongue	60 mins.
Cauliflower	4 mins.	Veal	8 mins.
Spinach	2 mins.
Peas	12 mins.
Tomatoes	2 mins.
Beans	20 mins.
White Beans	30 mins.
Chick-Peas	30 mins.
Lentils	20 mins.
Corn (cob)	25 mins.
Soups	20 mins.