Getting Acquainted
Your pressure cooker is like a saucepan with a very special cover that locks in place. Air is automatically exhausted and steam is sealed inside creating pressure within the unit. Under pressure, internal temperatures in the cooker are raised above the normal boiling point of water, causing foods to cook faster. At 15 pounds pressure, a temperature of 250° F. (or 121° C.) is reached inside the pressure cooker. This higher temperature speeds cooking and the moist steam atmosphere tenderizes meats naturally.
It is important to become familiar with the various parts and features of the pressure cooker (Fig. A) and to read the “How To Use” section beginning on page 4 before using the unit for the first time. Here are some of the key parts of the pressure cooker:
The PRESSURE REGULATOR/STEAM RELEASE VALVE (1) fits onto the VENT PIPE (2) located on the PRIMARY COVER HANDLE (3). The pressure regulator indicates when 15 pounds pressure is reached and controls pressure inside the unit. A steady flow of steam escaping from the pressure regulator and the sound of the steam vent- ing indicates that proper cooking pressure (15 pounds) is being maintained. After cooking is completed, the pressure regulator can be turned counterclockwise to the steam re- lease position to quickly release pressure from the cooker.
The AIRVENT/COVER LOCK (4) automatically exhausts air from the pressure cooker as you begin heating the unit. When pressure begins to build, it slides up, causing the lock pin to lock the cover on. The top of the air vent/cover lock can be seen through a hole in the SECONDARY COVER HANDLE (5), so you can tell at a glance if there is pressure inside the unit. If there is pressure in the cooker, the air vent/ cover lock will be in the up position. (It will be flush with the cover handle.) If there is no pressure in the unit, the air vent/cover lock will be in the down position (Fig. B).
| 4 | Air Vent/ |
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| Cover Lock | 1 | Pressure Regulator/ | |
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5 | Secondary | 9 PlugOverpressure |
| Steam Release Valve |
Cover |
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| Handle |
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| 2 Vent Pipe |
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3 PrimaryHandle Cover
7 Cover | 6 Sealing Ring |
10 SteamerBasket
8 | Stainless | 11 Trivet | Fig. A |
| Steel Body |
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Air Vent/Cover Lock in | Air Vent/Cover Lock in DOWN | ||
UP Position. Pressure in Unit. | Position. No Pressure in Unit. | ||
Fig. C
Lock
Pin
Sealing Ring in
Sealing Ring
Groove
The SEALING RING (6) fits | Fig. B |
around the inside rim of the |
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cover (see figure below) and |
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forms a pressure tight seal be- |
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tween the COVER (7) and the |
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stainless steel BODY |
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(8)of the pressure cooker. Steam is automatically
released by the OVERPRESSURE PLUG (9) if the vent pipe becomes clogged and excess pressure cannot be released normally. The top of the overpressure plug can be seen through a hole in the secondary cover handle. The overpressure plug is a safety device and you should check its condition periodically (see page 7, step 10).
For steaming foods, the STEAMER BASKET (10) can be placed on the TRIVET
(11)in the bottom of the pressure cooker. The steamer basket when used with the trivet will hold foods, such as vegetables, out of the cooking liquid. Because flavors will not intermingle when foods are pressure cooked out of the cooking liquid, it allows several different foods to be cooked at the same time.
Before using your pressure cooker for the first time, remove the seaing ring by simply pulling it out of the inside rim of the cover. Wash ring, cover, body, trivet, and steamer
Fig. D basket in hot, sudsy water to remove any packaging material and white manufacturing lubricant. Rinse all parts with warm water and dry. Then, replace the sealing ring, being careful to fit it under the lock pin (Fig. C) and the stop tabs (Fig. D) which are located on the inside rim of the cover.
Stop Tab
3
