Tefal P4424735 manual If one Turn off the heat source Overpressure safety, Systems is triggered

	Problems	Recommendations
	If food has burned in	Leave the pan to soak before cleaning it.
	the pressure cooker:	Never use bleach or products containing chlorine.
EN
	If one of the	Turn off the heat source.
	overpressure safety	Let the pressure cooker cool down without moving it.
	systems is triggered:	Wait for the pressure indicator to drop and open
		the pressure cooker. (refer to section “Opening ”).
		Check and clean the operating valve, the steam
		outlet, the safety valve and the seal.
		If the problem persists, contact the Customer
		Relations Helpline.

Golden rules when pressure cooking (for UK Consumers)

•The minimum quantity of liquid required for normal cooking is 250 ml (½ pint) for the first ¼ hour cooking. For each additional ¼ hour, or part of ¼ hour, add a further 150 ml (¼ pint) of liquid. For example, 45 minutes cooking requires 600 ml (1 pint) of liquid. Note: This is only a general guide. Certain foods, such as rice, pulses, steamed puddings and Christmas puddings may require extra water (see text below).

•When steaming foods in the basket* use a minimum of 750 ml (1¼ pint) water in the cooker.

•Always use a liquid that gives off steam when boiled e.g. water stock, wine, beer or cider. Never use oil or fat. All pressure cooking requires some liquid.

•Whatever the size of pressure cooker, the maximum filling level when all the ingredients and liquid have been added are:

Solid foods e.g. vegetables, meat joints: no more than two-thirds full

Liquids and cereals e.g. soups, stews, rice, cereal and pasta: no more than half full

Pulses e.g. dried beans and dried peas: no more than one-third full

•When cooking pulses they swell up and tend to froth up. Use 1.2 litres (2 pints) water for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried beans, must be soaked in boiling water for 1 hour before cooking. Drain, rinse thoroughly and cook in fresh water. Never eat uncooked beans or peas. Soaking is not necessary for red lentils. The high temperatures achieved in the pressure cooker ensure that any natural toxins in the pulses are destroyed. Canned beans and pulses can simply be drained and rinsed before adding to the pressure cooker.

24 *depending on model