agri supply 076054 User manual

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INSTRUCTION MANUAL
PRESSURE COOKER
Part No.: 076054
THANK YOU FOR BUYING AGRI-SUPPLY PRESSURE COOKER
Your new pressure cooker has been engineered and manufactured to high standard of dependability,
ease of operation, and operator safety. Properly cared for it will give you years of trouble-free
performance.
CAUTION!: Carefully read through this entire operator’s manual before using
your new pressure cooker.
SAVE THIS MANUAL FOR FUTURE REFERENCE

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This is a U.L.-listed appliance. The following safeguards are recommended by most
portable appliance manufacturers.
lmportant Safeguards
When using pressure cookers, basic safety precautions should always be followed:
Read all instructions before use.
Do not touch hot exterior surface when in use. Use both handles when moving this pressure cooker.
Close supervision is necessary when the pressure cooker is used near children.
Do not place the pressure cooker in a heated oven.
Extreme caution must be used when moving a pressure cooker containing hot liquids.
Do not use pressure cooker for other than its intended use.
This appliance cooks under pressure. lmproper use may result in scalding injury. Make certain unit is
properly closed before operating. See "How to use your pressure cooker" section.
Do not fill the unit over two thirds full. When cooking foods that expand during cooking such as rice or
dried vegetables, do not fill the unit over one half full. Over filling may cause a risk of clogging the vent
pipe and developing excess pressure. See "Basic lnstructions for Cooking" section.
Be aware that certain foods, such as applesauce, cranberries, pearl barley, oatmeal or other cereals,
split peas, noodles, macaroni, rhubarb, or spaghetti can foam, froth, and sputter, and clog the pressures
regulator (steam vent). These foods should not be cooked in a pressure cooker.
Always check the pressure release devices for clogging before use.
Do not open the pressure cooker until the unit has cooled and all internal pressure has been released. lf
the handles are difficult to push apart, this indicates that the cooker is still pressurized -do not force it
open. Remove the pressure regulator and run cold water over the cooker to cool it to reduce the
internal pressure. Any pressure in the cooker can be hazardous. See "How to use your pressure cooker"
section on page 8.
Do not use this pressure cooker for pressure frying with oil.
When the normal operating pressure is reached, turn the heat down so all the liquid, which creates the
steam, does not evaporate.
While in use, do not put anything heavy on the regulator. Do not substitute this regulator with any other
pad.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY SAVE THESE INSTRUCTIONS.

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Manufacturer's Recommendations
To fully enjoy your new pressure cooker, please read carefully these recommendations before you start
using your pressure cooker, and follow them accordingly:
Please make sure children do not have access to or reach the pressure cooker while cooking.
Never use the pressure cooker with a worn or torn gasket. lnspect the gasket before every use to make
sure it is pliable and does not have any cracks or tears. Replace as needed.
To reduce the risk of burns or spills, the lid and pot handle should be positioned so that it is turned
inward towards the back of the stove, and does not extend over adjacent surface units or overhang over
the edge of the stove top.
While cooking with the pressure cooker, please make sure the safety vent points towards the back of
the stove and away from you. This will reduce the risk of burns in the event the safety vent is triggered
to release excess pressure.
lt is very important that the pressure cooker is not filled over two thirds of its capacity with food and
liquid. lf you're cooking grains or foods that expand during cooking, do not fill the cooker more than half
full. Too much steam might be produced if the unit is too full with food and liquid. Before cooking make
sure that the gasket is in good condition and in place, and that the operating valve is free of food
particles that could clog it up. See the instructions found in this manual for more detailed instructions.
Make sure the pressure cooker has been properly closed before cooking. The handles should be aligned
and the lid should glide easily back and forth. lf the lid is not closed and locked securely in place, the
pressure cooker will not build pressure'
After releasing the pressure from the pressure cooker, open the lid towards the back of your stove since
there may be some steam still inside the cooker.
Caution: do not use the pressure cooker on an outdoor LP gas burner or commercial ranges. This
pressure cooker is for household use ONLY.
Pressure cookers are not to be used for medical purposes, such as sterilizers, as pressure cookers are
not designed to reach the temperatures necessary for complete sterilization.
Do not allow anyone who is not familiar with the instructions to use the cooker.
Do not keep salt water, soy sauce, vinegar and other fluids in the pot for long periods to avoid corrosion.
While cooking leavened foods like steamed bread, do not use the regulator. Otherwise, the food will not
be plumped to the desired state.
During the cooking process, you will occasionally hear a "pa" sound inside the unit when the air pressure
within the pot increases. This happens as the seals expands with heat and is normal.
When washing the pot after use, remove the gasket for cleaning. Replace the gasket in the lid and store
lid upside down on the pot to prolong gasket life.
Do not use on a gas or electric burner that delivers more than 12,000 Btu/h.

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lntroduction
Thank you for purchasing this pressure cooker. We are confident that the pressure cooker will give you
many years of excellent service.
Surrounded by endless myths, pressure cookers are probably the least understood of cookware.
This is unfortunate since pressure cookers provide many advantages over traditional cooking. First and
foremost, most foods can be cooked in a fraction of the time, in most cases up to one third of the time.
Since the food is being cooked for such a shorter period, it is less likely to lose its color and flavor, as
well as vital minerals and vitamins that are normally evaporated or diluted when cooking in large
quantities of water, for longer periods of time. Made from high-quality and durable aluminum, this
pressure cookers is manufactured and designed with a concern for function and safety. The easy-to-use
pressure regulator makes it simpler than ever to determine the proper amount of pressure and to
maintain it.
We know that once you begin using your pressure cooker, you'll understand why it is the single most
important piece of cookware you'll ever own.
Today people are more conscious of the food and products they consume that affect the environment.
Pressure cookers save energy compared to traditional cooking methods, cooking with a pressure cooker
saves up to 70% cooking time.
And less time spent cooking means less energy used, and also less heat produced in the kitchen. As an
additional benefit, cooking at high temperatures and high speed retains essential vitamins and nutrients,
bringing you healthier meals. Using a pressure cookers will not only make a difference in your health,
but a difference in our world. This may be the most efficient piece of cookware in your kitchen.
Before you begin cooking, it is important that you read this detailed user's manual and make sure you
understand how to operate, care and maintain your pressure cooker so that you will be able to enjoy
many years of use.

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Pressure cooker body: Made of high quality aluminum. This pressure cooker can be used on household
gas, electric and radiant stoves.
Lid: The lid must be properly locked in position in order to build sufficient pressure for cooking. The
triangular mark on the lid, located to the left of the handle, allows you to easily align the lid to the
similar mark on the lower handle when closing the pressure cooker (see Fig.5). .
Upper and lower handles: Besides being used to move and carry the pressure cooker, the upper and the
lower handles interlock when the lid is turned clockwise. The Upper handle is used to remove the lid
from the pressure cooker, and it contains important components vital to the use of the pressure cooker.
To reduce the risk of burns or spills, the upper and lower handles should be positioned so that they are
turned inward towards the back of the stove, and do not extend over adjacent surface units or overhang
over the edge of the stove top.
Support handle: The support grip handle provides greater stability when moving or carrying the
pressure cooker.
Automatic vent / lock: This vent allows the upper and lower handles to lock when there is pressure
inside the cooker. As soon as there is pressure inside the cooker, the automatic vent will rise to indicate
that there is pressure inside and the lock will block the lid to avoid accidental opening under pressure.
The lock will not unblock until all the pressure has been released and the automatic vent has fallen
back into place.
Steam vent pipe: The steam vent pipe is located under the removable regulator. It allows excess steam
to escape from inside the pressure cooker. Before each use make sure the vent is clear of food particles
that might block it: remove the protective cover (found on the underside of the lid, see Fig. 4) and put
the lid up to the light. You should be able to see through the steam vent pipe.
Removable Regulator: this regulator sits loosely on top of the steam vent pipe, and regulates the
amount of steam that is released from inside the cooker. The regulator can be removed from the steam

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vent pipe by pulling gently upward. Always remove the regulator before opening the pressure cooker, to
make sure there is no residual pressure inside the cooker.
Safety Valve: this valve is only activated in case of an excess pressure buildup. The pressure cooker
cannot be opened if there is still pressure inside the cooker.
Alarm Valve: the alarm valve will make a sound in the event of an excess pressure buildup.
Safety Vent: ln case of high-pressure buildup, steam will be released through the safety vent cutout
located on the rim of the lid (see Fig.2). This safety vent is an emergency pressure release mechanism
that should never become operative under normal use. lf both pressure release valves become blocked
due to over filling (for example), the pressure will tear the gasket and allow all excess steam to escape
through this hole.
WARNING: Excess steam escaping through the hole will be very hot and might cause serious injuries. ln
the event the safety vent is triggered to release excess pressure, always place the pressure cooker on
the stove in such a position that the Safety Vent is not facing towards you or towards anything that
could get damaged by the steam and sputtering liquid.
Protective cover: the protective cover prevents the steam vent pipe from getting blocked by food
particles. lt should be removed and washed regularly. To remove, pull the cover up from the lid, twisting
it slightly if necessary. To replace, simply press down until it clicks into place.
Silicone gasket: ln order to provide an air-tight seal, a silicone gasket is positioned around the underside
of the lid. Never use the pressure cooker without the silicone gasket properly positioned. Do not use the
pressure cooker with a worn or torn gasket, which should be replaced immediately should any crack or
tears appear on it.

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How To Use Your Pressure Cooker
NOTE: This pressure cooker is intended for household domestic cooking surfaces only.
Before the First Use
Take the pressure cooker out of the box and remove the two pieces of protective foam. The removable
regulator is located in a cutout in one of the pieces of protective foam: make sure you find and retrieve
the regulator before discarding the packing materials.
Remove and discard the plastic bags and any other packing materials.
Before using the pressure cooker for the first time, wash all the parts and components with warm water
and mild dishwashing soap. Rinse well and towel dry. The pressure cooker pot is dishwasher safe but
hand wash the pressure cooker lid and all of its components. Always remove the gasket when washing
the lid. Wash the gasket with warm, soapy water; rinse well and towel dry. Cover the gasket with a thin
coat of cooking oil (e.g., vegetable, olive, canola, etc.). Follow this procedure every time you wash the
pressure cooker in order to extend the life of the gasket and to facilitate locking the lid in place.
Before Every Use
. Make sure the gasket is in good condition, with no tears or cracks, and that it has been properly
positioned inside the lid.
. Make sure the steam vent pipe if free of particle buildup (see Care and Cleaning section in this manual
on page 12) and that the protective cover is in place.
. Always check the handles (upper and lower handles, and the support handle) to make sure that they
are securely screwed in place. lf not, tighten the handle screws with a screwdriver.
Adding Food and Liquid
To cook with the pressure cooker, it is very important to use at least 1/2 a cup of liquid if you're cooking
for 10 minutes or less, or 2 cups of water if you're cooking for more than 10 minutes; NEVER USE LESS.
It is important to always use some cooking liquid in a pressure cooker since it is the liquid that creates
the steam necessary to build the pressure. Without liquid the pressure cooker cannot build any pressure.
You can use water, broth, wine or any other kind of liquid to cook, with the exception of oil. You can use
oil to brown meat or soften onions in the pressure cooker pot before adding the rest of the ingredients,
but oil should never be used as the primary cooking liquid.
WARNING: Pressure cookers are NOT pressure fryers.
Never fill the pressure cooker more than two thirds full. lt is necessary to leave enough space in the
cooker for it to be able to build pressure. Fill only halfway when cooking foods that will either expand in
size and/or produce foam as they cook, such as dried beans or other legumes and grains. Also fill only
halfway when preparing soups or stock.
WARNING: Do not fill the pressure cooker more than two thirds full with liquid and food, or half full if
you're cooking foods that expand during cooking (for example rice or other grains).
Closing the Lid and Cooking

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When you're ready to start cooking, place the lid on the pressure cooker pot by aligning the V mark on
the side of the lid with the A mark on the top of the lower handle (see Fig.6). Once these two marks are
aligned, press the lid down lightly, and then slide the upper handle to the left (clockwise), bringing the
upper and lower handles together. The lid will be in place only when the upper and lower handles are
directly one above the other. Make sure your handles are aligned and the lid has closed properly. You
can check this by looking into the automatic vent (the hole on the upper handle); if you see a small U
shaped piece partially covering the hole, than the lid has NOT been properly closed (see Fig. 6). lf you do
not see the U shaped piece, the lid has been properly closed and you are ready to start cooking (see
Fig.7). Make sure the removable regulator is in its place, on the steam vent pipe.
Place your pressure cooker in the center of the stove. As not to discolor the sides of the pot, always
adjust the burner so that when using gas, the flames remain under the pressure cooker and do not
extend up the sides. When cooking on an electric burner, select a burner the same diameter as the base
of the pressure cooker or smaller.
Begin heating with the burner set on high heat (ELECTRIC STOVE USERS -SEE BELOW). As soon as there is
pressure inside the cooker, the automatic vent will rise (see Fig.8, below), and the lid will lock to prevent
accidental opening under pressure.

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As pressure keeps building up inside the cooker, the regulator will start rocking back and forth or
rotating gently to release short bursts of steam. This indicates that the pressure cooker has reached its
operating pressure level, 11.5 psi (pounds per square inch). When it begins rocking, lower the heat of
your gas or electric stove to maintain a gentle, steady rocking or rotating motion and gentle but visible
gusts of steam. At this moment, THE COOKING TIME STARTS and you may begin timing your recipe.
Normal operation involves a constant rocking or rotating of the regulator during the cooking process. lf
at any time during cooking the regulator rocks back and forth or rotates very vigorously and an excessive
amount of Steam is released in strong gushes, lower the burner heat slightly to adjust and maintain a
gentler movement.
While cooking, never inadvertently shake the pressure cooker. This can cause the automatic vent to
release steam, which will create a drop in pressure.
Note To Electric Stove Users
Since the coils on an electric stove retain heat for a long time, food may become overcooked when the
burner is turned down for simmering (when cooking time is started). To compensate for that, you have
two options:
Two Burner Method: Turn on two electric stove burners, one on high and other on low. Place your
pressure cooker on the burner set to high, and bring to pressure. Once pressure has been achieved,
move your cooker over to the burner set on low and start your pressure cooking time. Make sure the
burner is not too low; there should always be some steam coming out of the regulator. lf the regulator is
not rocking or there is no steam coming out of it, raise the heat until steam starts coming out and adjust
the cooking time by 1 or 2 minutes.
One Burner Method: Turn on one burner to medium heat and bring your cooker to pressure. Once
pressure has been achieved and steam starts to come out of the regulator, turn your burner to low and

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start your pressure cooking time. Make sure you don't lower your heat too much; there should always
be some steam coming out of the regulator. lf the regulator is not rocking or there is no steam coming
out of it, raise the heat until steam starts coming out and adjust the cooking time by 1 or 2 minutes.
Releasing Pressure After Cooking
Always check your recipe to determine if the pressure cooker should be cooled down naturally or
whether the quick release method should be used'
1. Natural Release Method: To use this method, remove the pressure cooker from the hot burner and
let the pressure drop and cool down naturally. Depending on the amount of food and liquid in the
cooker, this method can take from 10 to 15 minutes. Once the pressure has been released completely,
you will see the automatic vent on the upper handle drop back down. Before opening the lid, go to step
# 3 in this section.
2. Cold Water Release Method: this method is used to release pressure as quickly as possible, and is
primarily used for vegetables, seafood and other tender foods that can quickly overcook. To use this
method, remove the pressure cooker from the burner, place in the sink and run cold tap water gently
over the lid until steam dissipates. When putting the cooker in the sink, tilt it so the cold water will run
down the sides of the cooker. Once the pressure has been released completely, you will see the
automatic vent on the upper handle drop back down. Before opening the lid, go to step # 3 in this
section. NEVER FULLY IMMERSE THE PRESSURE COOKER IN WATER.
3. Once the pressure has been released from inside the cooker and the automatic vent has dropped
back into its place, remove the regulator from the steam release pipe. WARNING: The regulator will be
hot, do not attempt to remove it with bare hands: use a pot holder or kitchen cloth. Please note that
there might be some pressure inside the cooker when you remove the regulator which could be ejected
forcefully when the regulator is removed, so be sure to lift the regulator slowly and carefully, allowing
any steam to escape before completely removing it form the vent pipe.
Always remove the regulator from the steam vent pipe before attempting to open the lid (see Fig.9).
This will ensure that there is no residual pressure inside the cooker when you slide the handles open.

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After you have removed the regulator, hold the lower handle with your left hand and slide the upper
handle to the right (counterclockwise) with your right hand. The handle should glide easily to the right.
Even though you have already released the pressure, never open the pressure cooker lid towards your
face since there may be intense cooking steam escaping from inside the unit. To avoid the risk of
scalding, let the droplets of condensed water drip back from the lid into the cooker.
Warning: Never force the pressure cooker open.
Care and Cleaning
The pressure cooker pot is dishwasher safe, but the lid should be washed by hand with warm water,
mild, dishwashing soap and a nonabrasive cleaning pad. Since the exterior of the pressure cooker has a
mirror finish, if you wash it by hand do not use metal scouring pads or abrasive cleaners, which will
scratch and possibly ruin the finish.
After cleaning, towel dry with a clean, soft kitchen cloth to maintain the polished mirror finish.
ln order to extend the life of the silicone gasket, remove after every use and wash with warm water and
mild, dish washing soap. Rinse and dry well, then cover with a thin coat of cooking oil before replacing.
For increased safety and best results, the silicone gasket should be replaced approximately every 12-15
months, depending on usage.
Remove the protective cover by pulling the cover up from the lid, twisting it slightly if necessary. Clean
with a small brush. Lift the lid up to the light and make sure you can see through the steam vent pipe.
Remove any foreign particles with a toothpick if necessary. To replace the protective cover, simply press
down until it clicks into place.
To store your pressure cooker, DO NOT LOCK THE LID lN PLACE. Simply place the lid upside down on top
of the pressure cooker pot. This will avoid the risk of a vacuum forming inside the cooker during storage,

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which would make opening the lid difficult. It will also prevent stale odors from forming inside the
cooker.
Replacement Parts: Only use authentic replacement parts. The use of any unauthorized parts and or
attachments may cause unit failure and will void any warranty protection.
ln this section you will find basic instructions for cooking foods which are most commonly prepared in a
pressure cookers. Do not chop or cut food inside the cooker with a knife or other sharp utensil to avoid
scratching the bottom.
For soups and stocks, do not fill pressure cooker over 1/2 full!
Remember to ALWAYS use some cooking liquid. Operating the cooker without any cooking liquid or
allowing the cooker to boil dry will damage the cooker and will not allow it to build pressure or function
properly.
Fresh And Frozen Vegetables
. Wash all fresh vegetables thoroughly'
. Peel all root vegetables, such as red beets, carrots, potatoes and turnips.
.Whole winter pumpkin should be pierced several times with a fork before cooking.
.lf the approximate cooking time is more than 10 minutes you should use two cups of water.
.Never fill the pressure cooker to more than two thirds of its capacity.
.When you cook frozen vegetables you must extend the total cooking time between 1 and2 minutes.
.If possible, use the cold water release method when the cooking time is completed. This is the fastest
way to release the steam and will avoid overcooking tender vegetables.

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Fresh And Dried Fruit
Fresh Fruit:
.Wash and pit or core fruit. lf you prefer, peel and slice it'
.Never fill the pressure cooker to more than two thirds of its capacity.
. lf you prefer, add sugar and/or seasoning to the fruit before or after cooking'
. When cooking whole or halved fruit, use the cold water release method. When cooking fruit in slices or
pieces to make puree or conserve use the natural release method.
. Cooking times may vary depending on the ripeness of the fruit'
Dried Fruit:
.Put dried fruit in the pressure cooker with 1 cup of water or fruit juice for each cup of dried fruit. .
.If you prefer, you may add seasoning or other flavoring. Use the cold water release method when the
cooking time is complete. lf after the cooking time the fruit is still hard let it simmer in the cooker with
the lid removed until it is ready. Add water if necessary.

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Dried Beans And Other Legumes
. WARNING: Never fill the pressure cooker to more than half its capacity with beans and legumes, as
these foods tend to expand and froth during cooking.
. Clean out any foreign particles. Rinse with warm water. . Soak beans in four times their volume of
warm water for at least four hours before cooking, or if you prefer, leave them to soak overnight. Do not
add salt to the water as this hardens the beans and prevents absorption of water.
. Do not soak dried split lentils.
.After soaking, remove floating beans and shell.
.Strain the water off the beans.
. Rinse in warm water (this also applies to dried split lentils).
.Put the beans or legumes in the pressure cooker. Add three cups of water for each cup of beans or
legumes. Do not add salt; beans and legumes should be seasoned after cooking.
.Add a tablespoon of vegetable oil for each cup of water to eliminate the foam they produce.
.To add more flavor, cook beans or lentils with some bay leaves and a small peeled onion embedded
with two cloves of spice.
.After the cooking time is up, use the natural release method to allow the pressure to decrease naturally.
.Cooking times may vary depending on the quality of the beans or other legumes.
. lf after the recommended cooking time the beans are still hard, continue cooking
them with the lid off. lf necessary, add water.
.A cup of beans or other legumes yields approximately two cups when cooked.
Grains

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. WARNING: Never fill the pressure cooker to more than half its capacity with grains, as these foods
tend to expand and froth during cooking.
. Clean out any foreign particles. Rinse with warm water. Soak grains in four times their volume of warm
water for at least four hours before cooking them, or if you prefer, leave them to soak overnight. Do not
add salt for this will harden the grains prevent them from absorbing water.
. Do not leave rice to soak.
. After soaking remove floating grains or shells'
. Drain water away from the grains.
. Rinse grains in warm water (this also applies to rice')
. Cook each cup of grain in the quantity of water indicated in the recipe or on the package.
. lf you prefer, add salt to taste'
.After the cooking time is up, use the natural release method to allow the pressure to decrease
naturally.
. Cooking times may vary depending on the quality of the grains, if after the recommended cooling time
the grains are still hard, continue cooking them with lid off. lf necessary, add water.
. A cup of grain expands to approximately two cups when cooked.

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Meat and Poultry
. Remove all visible fat from the meat or poultry. lf preparing a complete cut of meat or poultry, such as
a roast, cut it in such a way that it fits in the cooker without touching the sides.
. Meat and poultry cut up into small pieces cooks faster.
.To achieve best results, brown meat or poultry with 2 to 3 tablespoons of vegetable or olive oil in the
pressure cooker with the lid off and before adding the other ingredients. Do not overload the pressure
cooker (never more than two thirds full). Brown the meat in batches, if necessary. Drain the excess fat
and begin cooking as indicated in the recipe.
.Always cook meat and poultry with at least 1/2 a cup of liquid. lf the cooking time exceeds 15 minutes,
use two cups of liquid. Preserved or salted meats should be covered with water.
.Never fill the pressure cooker more than 2/3 full.
.When you prepare a concentrated stock or soup, put all the ingredients in the pressure cooker and add
water to half its capacity.
.Exact cooking times vary depending on the quality and quantity of the meat which is cooked. Unless the
recipe indicates otherwise, the cooking times given are for 3 lbs of meat or poultry. Also, the larger the
cut of meat, the longer the cooking time will be.
After the cooking time is up, use the natural release method to allow the pressure to decrease naturally.
When you cook beef or poultry with vegetables, begin by cooking the meat in stock or another liquid.
Subtract the cooking time of the vegetable ingredient which takes longest to cook from the cooking time
recommended for the meat. Pressure cook the meat for this time. Release the pressure from the cooker
using the cold water release method. Open the cooker and add the vegetables. Check the seasoning.
Bring the pressure cooker up to pressure again and continue pressure cooking for the cooking time
recommended for the vegetables. lf you want to add vegetables that cook rapidly, such as peas or
mushrooms, do not pressure cook them at the same time as the other vegetables that take longer to
cook. Add them to the cooker right before serving and boil them in the pressure cooker with the lid off
until they are ready.
Example: if you are cooking a beef brisket (cooking time 35 minutes) with potatoes (cooking time 6
minutes) and sliced carrots (cooking time 1 minute), you should first cook the meat by itself for 29
minutes, then release the pressure, add the potatoes and cook for an additional 6 minutes. Finally, add
the carrots and let them simmer for a couple more minutes until they are cooked.

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Seafood and Fish
. Clean and gut fish. Remove bones.
. Scrub and rinse shellfish in cold water. Soak clams and mussels in a container of cold water with the
juice of one lemon, for an hour, to remove sand from them.
. Cooking times may vary depending on the seafood being cooked.
.lf you prefer, add seasoning or flavoring to the cooking liquid.
. Never fill the pressure cooker to more than two thirds of its capacity .
.When you prepare concentrated stock or soup put all the ingredients in the pressure cooker and add
water to half of its capacity.
. Use the cold water release method when cooking time is up.

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Troubleshooting
In order to ensure best results when using the pressure cooker, be certain to read all of the instructions
and safety tips contained in this owners manual.
The following are practical tips and solutions to some common problems you may experience when
using a pressure cooker.
PROBLEM: The lid jammed while trying to slide it closed, and will not open or close.
REASON: lf the instructions in the "Closing the Lid and Cooking” section of this manual were not
followed carefully, the lid might jam while trying to close it.
SOLUTION: It there is some resistance when attempting to slide the lid closed do not force it. Stop, slide
it back, lift the lid and try aligning the marks again as described in the "Closing the Lid and Cooking”
section of this manual. lf the lid jams, never try to force it closed' To un-jam try sliding the lid open
again.
PROBLEM: The lid will not open after cooking .
REASON: lf there is still some pressure inside the cooker the lid will be blocked and not open.
SOLUTION: Make sure all pressure has been released form inside the cooker: turn the heat off and
remove from hot stove. Take the removable regulator off. lf necessary, run some cold water on the lid
until thee automatic vent drops back into place. Once the automatic vent has dropped back down, vou
will be able to open the lid