Chef'sDesign D4.5 Manual
1
/
PREMIUM
STAINLESS
STEEL
~{L~G~~d~!95
~
CARE
AND
USE
INSTRUCTIONS
FOR
STAINLESS
STEEL
PRESSURE
COOKER
MODELS:
D4.5,
D6,
D8
It
D10
\
Congratulations
on
the
purchase
of
your
CHEF'sDESIGN®
pressure
cooker.
This
pressure
cooker
has
been
carefully
engineered
with
top
quality
materials
in
order
to
provide
you
with
one
of
the
safest,
most
energy-efficient
pressure
cookers
available
today
.
PLEASE
READ
THESE
INSTRUCTIONS
CAREFULLY
BEFORE
USING
YOUR
PRESSURE
COOKER.
Provided by https://www.pickyourown.org/pressure-canner-manuals.htm
GeJt~leNiISV··:······
CHEF'sDESIGN®
PRESSURE
COOKERS
Thank
you
for
choosing
a
CHEF'SDESIGN®
pressure
cooker.
To
ensure
safety
and
durability,
all
CHEF'sDESIGN®
pressure
cookers
have
been
vigorously
tested
at
all
stages
of
production
and
are
manufactured
to
extremely
high
standards,
using
the
best
materials
available.
Properly
cared
for
cookware
will
give
you
years
of
cooking
enjoyment.
Please
read
through
these
instructions
carefully.
They
will
tell
you
how
best
to
use
and
care
for
your
new
cookware.
Attention: Please
read
instructions before use.
CONTENTS
IMPORTANT
SAFEGUARDS
................................................................1
SAFETY
RECOMMENDATIONS
.......................................................·····2
COMPONENTS
AND
FEATURES
.....................................................
···
..
3
OPERATING
INSTRUCTIONS
..............................................................5
OPENING
THE
PRESSURE
COOKER
...................................................5
CLOSING
THE
PRESSURE
COOKER
....................................................5
FOOD
PREPARATION
INSTRUCTIONS
..................................................6
CARE
OF
YOUR
PRESSURE
COOKER
..................................................8
TROUBLE
SHOOTING
.......................................................
·····
......
···
..
9
BASIC
INSTRUCTIONS
FOR
COOKING
...............................................
13
TABLE
OF
COOKING
TIMES
.............................................................
18
WARRANTY
...................................................................................
20
MODEL
RECEIVED:
D
D4.5
D
D6
D
D8
D
D1
0
DATE
RECEIVED:
_______________
_
FROM:
_________________
_
LIQUID
CAPACITY
OF
EACH
MODEL:
D4.5
=4.5
LITER
(4.75
QUART)
D6
= 6
LITER
(6.3
QUART)
D8
= 8
LITER
(8.5
QUART)
D10
=
10
LITER
(10.6
QUART)
IM;PORTINt··.Sjt~EGUI\R·DS
WHEN
USING
PRESSURE
COOKERS,
BASIC
SAFETY
PRECAUTIONS
SHOULD
ALWAYS
BE
FOLLOWED.
1.
Read
all
instructions.
2.
Do
not
touch
hot
surfaces.
Use
handles
or
knobs.
3.
Close
supervision
is
necessary
when
the
pressure
cooker
is
used
near
children.
4.
Do
not
place
the
pressure
cooker
in
a
heated
oven.
5.
Extreme
caution
must
be
used
when
removing
a
pressure
cooker
containing
hot
liquids.
6.
Do
not
use
pressure
cooker
for
other
than
intended
use.
7.
This
appliance
cooks
under
pressure.
Improper
use
may
result
in
scalding
injury.
Make
certain
unit
is
properly
closed
before
operating.
See
~Operating
Instructions."
8.
Do
not
fill
the
unit
over
2/3
full.
When
cooking
foods
that
expand
during
cooking
such
as
rice
or
dried
vegetables,
do
not
fill
the
unit
over
112
full.
Over
filling
may
cause
a
risk
of
clogging
the
vent
pipe
and
developing
excess
pressure.
When
cooking
these
types
of
sticky
food,
do
nof
cool
it
down
by
plaCing
the
pressure
cooker
under
the
tap
and
cooling
with
water.
Doing
so
could
cause
some
liquid
to
flow
out
of
fhe
pressure
cooker,
which
could
be
hazardous.
See
~Food
Preparation
Instructions."
9.
Do
not
cook
foods
such
as
applesauce,
cranberries,
pearl
barley,
oatmeal
or
other
cereals,
split
peas,
noodles,
macaroni,
rhubarb,
or
spaghetti.
These
foods
tend
to
foam,
froth
and
sputter,
and
clog
the
pressure
release
device
(steam
vent).
These
foods
should
not
be
cooked
in
a
pressure
cooker.
1
O.Always
check
the
pressure
release
devices
for
clogging
before
use.
11.Do
not
open
the
pressure
cooker
until
the
unit
has
cooled
and
internal
pressure
has
been
released.
If
the
handles
are
difficult
to
push
apart,
this
indicates
that
the
cooker
is
still
pressurized
-
do
not
force
it
open.
Any
pressure
in
the
cooker
can
be
hazardous.
See
~Operating
Instructions."
12.Never
use
this
pressure
cooker
with
oil
for
pressure
frying
(broasting).
13.When
the
normal
operating
pressure
is
reached,
turn
the
heat
down
so
all
the
liquid,
which
creates
the
steam,
does
not
evaporate.
14.Do
not
use
on
a
gas
or
electric
burner
that
delivers
more
than
12,000
btU/h.
15.This
pressure
cooker
is
intended
for
household
use
only.
It
is
not
intended
for
restaurant
or
any
other
commercial
use.
SAVE
THESE
INSTRUCTIONS
Provided by https://www.pickyourown.org/pressure-canner-manuals.htm
SjE~E1tl··.RE;~.E)I'I1·M:~.N.DATI.E)NS·
......
·
....
;
..•.
WHEN
USING
PRESSURE
COOKERS,
BASIC
SAfETY
PRECAUTIONS
SHOULD
ALWAYS
BE
fOllOWED.
1.
Please
ensure
children
do
not
have
access
to,
or
be
able
to
reach
the
pressure
cooker
while
cooking.
2.
Never
use
the
pressure
cooker
with
a
worn
or
torn
gasket.
Inspect
the
gasket
before
every
use
to
rnake
sure
it
is
pliable
and
does
not
have
any
cracks
or
tears.
Do
not
use
the
pressure
cooker
with
a
worn
or
darnaged
gasket.
New
gaskets
can
be
purchased
by
calling
customer
relations
at
920-682-8627.
3.
To
reduce
the
risk
of
burns
or
spills,
the
lid
and
pot
handle
should
be
positioned
so
that
they
are
turned
towards
the
back
of
the
stove,
and
do
not
extend
over
adjacent
surface
units
or
overhang
the
edge
of
the
stove
top.
4.
While
cooking
with
the
CHEF'sDESIGN®
pressure
cooker,
please
make
sure
the
safety
window
points
towards
the
back
of
the
stove
and
away
from
you.
This
will
reduce
the
risk
of
burns
in
the
event
the
safety
window
is
triggered
to
release
excess
pressure.
5.
Before
cooking,
make
sure
the
gasket
is
in
good
condition
and
in
place,
and
that
the
pressure
control
valve
is
free
of
food
particles
that
could
clog
it.
6.
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.
If
the
lid
is
not
closed
and
locked
securely
in
place,
the
pressure
cooker
will
not
build
pressure.
7.
After
releasing
the
pressure
from
the
pressure
cooker,
open
the
lid
towards
the
back
of
your
stove
since
there
rnay
be
some
steam
still
inside
the
cooker.
8.
Caution:
Do
not
use
the
pressure
cooker
on
outdoor
gas
burners
or
commercial
stoves.
This
pressure
cooker
is
for
household
use
ONLY.
9.
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.
1
O.Do
not
allow
anyone
who
is
not
familiar
with
the
instructions
to
use
this
pressure
cooker.
(E
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LISTED
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13
~-==={)14
1.
Long
lid
handle
2.
Operating
switch
3.
Pressure
regulator
weight
4.
Pressure
cooker
lid
5.
Lid
lock
&
pressure
indicator
6.
Lid
helper
handle
7.
Decompression
window
8.
Gasket
9.
Lower
long
handle
10.
Pressure
cooker
body
11
.
Triply
encapsulated
base
12.
Lower
side
of
helper
handle
13.
Tempered
glass
cover
14.
Vent
pipe
cleaning
rod
15.
Steam
vent
pipe
5 4
7
COMPONENTS
Pressure
Cooker
Pof:
The
robust
18/10
stainless
steel
body
provides
a
non-porous,
smooth
cooking
surface
which
is
hygienic
and
will
not
interact
with
food.
lid:
Made
of
heavy-gauge
stainless
steel,
the
lid
must
be
properly
locked
in
position
in
order
to
build
sufficient
pressure
for
cooking.
The
triangular
mark
on
top
of
the
lid,
located
to
the
left
of
the
long
handle,
allows
you
to
easily
align
the
lid
to
the
cutout
and
corresponding
triangular
mark
on
top
of
the
base
handle
when
closing
the
pressure
cooker.
3
Provided by https://www.pickyourown.org/pressure-canner-manuals.htm
Long
Handles:
In
addition
to
being
used
to
move
and
carry
the
pressure
cooker,
the
long
handles
interlock
together
when
the
lid
is
turned
clockwise.
The
long
lid
handle
contains
components
important
to
the
use
of
the
pressure
cooker.
Short
helper
handles:
These
handles
provide
greater
stability
when
moving
or
carrying
the
pressure
cooker.
Operating
switch:
The
operating
switch
features
2
pressure
settings
(position
1
and
2)
and
a
steam
release
position
(C\i'?).
Pressure
level
1
is
LOW
PRESSURE,
equivalent
to
8.7
psi
(8.7
pounds
of
pressure
per
square
inch).
Use
this
setting
for
delicate
foods
such
as
fish
or
vegetables.
Pressure
level
2
is
HIGH
PRESSURE,
equivalent
to
13
psi
(13
pounds
of
pressure
per
inch).
Use
this
setting
for
most
recipes
such
as
stews,
soups,
meat,
etc.
POSITION
PRESSURE
Pounds/Square
Inch
(psi)
C\ifJ
Steam
Release/Open
1 8.7
(Low)
2
13
(High) I
Gasket:
In
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
gasket
properly
positioned.
Do
not
use
the
pressure
cooker
with
a
worn
or
damaged
gasket.
Pressure
Indicator:
The
pressure
indicator
is
the
red
rod
located
on
top
of
the
helper
handle.
It
indicates
whether
there
is
pressure
inside
the
cooker.
As
the
pressure
cooker
heats
and
pressure
builds,
the
pressure
indicator
will
rise
automatically.
If
the
pressure
indicator
is
raised,
there
is
pressure
inside
the
cooker
and
the
pressure
cooker
cannot
be
opened.
If
the
pressure
indicator
is
not
raised,
there
is
no
pressure
inside
the
pressure
cooker
and
you
can
safely
open
the
lid
when
the
operating
switch
is
in
the
open
steam
release
position
(C\i'?).
Should
there
be
any
pressure
inside
the
unit
you
will
not
be
able
to
remove
the
lid.
Safety
Window:
If
there
is
excessive
pressure
build-up
inside
the
pressure
cooker,
steam
will
be
released
through
the
safety
window
located
in
the
rim
of
the
lid.
This
is
an
emergency
pressure
release
mechanism
that
should
never
become
operative
under
normal
use.
To
ensure
the
correct
functioning
of
this
window,
the
gasket
should
be
checked
before
each
use
for
dirt
or
damage.
Warning:
Excess
steam
escaping
through
the
safety
window
will
be
very
hot
and
might
cause
serious
injuries.
In
the
event
the
safety
window
is
triggered
to
release
excess
pressure,
always
place
the
pressure
cooker
on
the
stove
in
such
a
position
that
the
safety
window
is
not
facing
towards
you
or
towards
anything
that
could
get
damaged
by
the
steam
and
sputtering
liquid.
SAVE
THESE
INSTRUCTIONS
4
.~~--~.------
•.
Qi~~;qTIN";;'INstRQctICl;NS
.
Adding
Food
and
Liquid
1.
To
cook
with
the
CHEF'SDESIGN®
pressure
cooker,
as
a
general
rule
use
at
least
Y2
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.
Please
see
cooking
table
on
page
18
for
more
specific
information.
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,
except
oil.
You
can
use
oil
to
brown
meat
or
soften
onions
directly
in
your
pressure
cooker
before
adding
the
rest
of
the
ingredients,
but
the
oil
should
never
be
the
ONLY
cooking
liqUid.
Warning:
Pressure
cookers
are
not
pressure
fryers.
2.
Never
fill
the
pressure
cooker
more
than
2/3
full.
It
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.
Figure
B
Opening
the
Pressure
Cooker:
3.
With
the
operating
switch
in
the
open
position
(C\i'?),
tum
the
upper
handle
towards
the
right,
holding
the
lower
handle
with
the
left
hand.
Lift
the
lid
off
when
the
mark
on
the
lid
(!»
is
aligned
with
the
center
of
the
lower
handle
(see
Figure
A).
Closing
fhe
Pressure
Cooker:
4.
Before
closing
the
pressure
cooker,
please
ensure
that
the
vent
pipe
opening
for
the
pressure
regulator
weight
is
clear.
Place
the
lid
on
the
body
of
the
pressure
cooker
so
that
the
triangular
mark
on
the
lid
is
aligned
with
the
center
of
the
lower
long
handle.
Press
down
lightly
on
the
lid
with
the
left
hand,
and
with
the
right
hand
turn
the
long
lid
handle
horizontally
towards
the
left
until
it
is
directly
over
the
lower
long
handle
and
can
move
no
further.
Make
sure
the
regulator
weight
is
in
its
place
on
the
steam
vent
pipe.
Now
move
the
operating
switch
to
position
1
for
delicate
foods
or
to
position
2
for
denser
foods
(see
Figure
B).
5
Provided by https://www.pickyourown.org/pressure-canner-manuals.htm
..
·········.······.,I!ISIRL.lpl"ltO·NS
Food
Preparation
instructions:
5.
Place
your
pressure
cooker
in
the
center
of
the
burner
so
as
not
discolor
the
sides
of
the
pot.
Always
adjust
the
burner
so
that
when
using
gas,
the
flarnes
remain
under
the
base
and
do
not
extend
up
the
sides.
When
cooking
on
an
electric
burner,
select
a
burner
the
same
diameter
as
the
base
or
smaller.
6.
Begin
heating
with
the
burner
set
on
high
heat.
As
soon
as
there
is
pressure
inside
the
cooker,
the
pressure
indicator
will
rise
(see
Figure
C
below),
and
the
lid
will
lock
to
prevent
accidental
opening
under
pressure.
Figure
C
7.
As
pressure
keeps
building
up
inside
the
cooker,
the
regulator
will
start
rocking
back
and
forth
to
release
short
bursts
of
steam.
This
indicates
that
the
pressure
cooker
has
reached
its
operating
pressure
level.
When
it
starts
rocking,
lower
the
heat
so
the
regulator
maintains
a
gentle,
steady
rocking
motion
and
a
gentle
but
visible
burst
of
steam.
At
this
moment,
the
cooking
time
starts
and
you
should
start
timing
your
recipe.
You
should
see
the
regulator
constantly
rocking
during
the
cooking
process.
If
at
any
time
during
cooking
the
regulator
rocks
back
and
forth
very
vigorously
and
an
excessive
amount
of
steam
is
released
in
strong
bursts,
lower
the
burner
heat
slightly
to
adjust
and
maintain
a
gentler
movement.
If
the
pressure
control
valve
stops
releasing
steam
completely
during
the
cooking
process,
turn
the
heat
higher
on
the
stove.
While
cooking,
never
inadvertently
shake
the
pressure
cooker.
This
can
cause
the
automatic
vent
to
release
steam,
which
will
create
a
drop
in
pressure.
When
making
sauces,
make
sure
that
they
are
not
too
thick.
Give
the
pressure
cooker
a
shake
before
removing
the
lid
to
remove
possible
hot
spots
or
depressions
that
might
have
been
created
inside.
This
is
recommended
for
cooking
soups
such
as
cream
of
lentil,
etc.
or
vegetables
such
as
chickpeas,
etc.
6
II·StRUtcfIQNS
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.
Natural
Release
Method:
1.
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
pressure
indicator
on
the
lid
helper
handle
dropping
back
down.
Before
opening
the
lid,
go
to
step
#3
in
this
section.
Cold
Water
Release
Method:
2.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
bumer,
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
pressure
indicator
on
the
lid
helper
handle
dropping
back
down.
Before
opening
the
lid,
go
to
step
#3
in
this
section.
NEVER
IMMERSE
THE
PRESSURE
COOKER
IN
WATER.
3.
Slide
the
operating
switch
to
the
open
position
(C\iIJ)
(refer
to
page
3
components).
Hold
the
lower
long
handle
with
your
left
hand
and
slide
the
long
lid
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
towards
your
face
since
there
may
be
intense
cooking
steam
still
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.
Do
nof
attempt
to
open
the
pressure
cooker
while
if
is
still
hot
or
if
steam
is
still
escaping
from
the
steam
vent
pipe.
NEVER
SUBMERGE
THE
PRESSURE
COOKER
IN
WATER
7
Provided by https://www.pickyourown.org/pressure-canner-manuals.htm
CIRE
IE
~IUR
PRESSURE'
CII~ER
1.
Before
using
the
pressure
cooker
for
the
first
time,
thoroughly
wash
all
parts
with
warm,
soapy
water,
rinse
well
and
dry
with
a
clean
towel.
2.
After
each
use,
wash
the
pressure
cooker
with
warm,
soapy
water
and
dry
thoroughly.
Do
not
use
abrasive
cleaners
or
scouring
pads,
which
may
dull
the
high-polish
finish
of
the
product.
3.
The
pressure
cooker
pot
is
dishwasher
safe,
but
the
lid
should
be
washed
in
warm
water
only
and
dried
off
immediately.
Never
clean
the
lid
of
the
pressure
cooker
in
the
dishwasher.
4.
Gasket:
Always
check
that
the
inner
rubber
gasket
is
clean
and
not
damaged.
5.
From
time
to
time,
apply
a
little
light
cooking
oil
to
the
rubber
sealing
gasket.
This
will
extend
the
duration
of
the
gasket
and
improve
its
operation.
Should
the
rubber
gasket
appear
dirty
or
damaged,
either
clean
it
or
replace
it.
6.
Pressure
regulator
weight:
Before
each
use,
remove
the
pressure
regulator
weight
from
the
cover
to
check
that
the
steam
vent
pipe
is
not
obstructed
by
food
particles.
Use
vent
pipe
cleaning
rod
to
remove
clog.
7.
After
use,
do
not
store
the
pressure
cooker
with
the
lid
closed.
IMPORTANT:
Ensure
gasket
is
in
good
condition
and
installed
properly.
To
ensure
the
correct
functioning
of
your
pressure
cooker
the
gasket
should
be
replaced
each
year.
Gasket
part
no.
0080
fits
4.5
liter
and
6
liter
units,
part
no.
0090
fits
8
and
10
liter
units.
Order
from
your
dealer
or
the
factory.
IMPORTANT:
Clean
the
steam
vent
pipe
before
each
use.
Only
use
authentic
CHEF'sDESIGN®
replacement
pans
for
this
pressure
cooker.
The
use
of
any
unauthorized
pans
may
cause
unit failure, injury
and
will
void
the
warranty.
8
·tROUS[E.,SHOOII
•.
NG
To
ensure
best
results
when
using
the
CHEF'sDESIGN@
pressure
cooker,
be
certain
to
read
all
of
the
instructions
and
safety
tips
contained
in
this
manual.
The
following
are
practical
tips
and
solutions
to
some
common
problems
you
may
experience
when
using
your
pressure
cooker.
PROBLEM:
The
lid
got
jammed
while
trying
to
slide
it
closed
and
will
not
open
or
close.
REASON:
If
the
instructions
in
the
Uta
close
the
pressure
cooker"
section
of
this
manual
were
not
followed
carefully,
the
lid
might
get
jammed
while
trying
to
close
it.
SOLUTION:
If
there
is
some
resistance
when
attempting
to
slide
the
lid
closed,
do
not
force
it.
Stop,
lift
the
lid
and
try
aligning
the
marks
again
as
described
in
the
"to
close
the
pressure
cooker"
section
of
this
manual.
If
the
lid
jams,
never
force
it
closed.
PROBLEM:
There
is
water
leaking
from
the
lower
handle
while
the
pressure
cooker
is
building
pressure.
REASON:
While
the
pressure
cooker
is
building
pressure,
a
little
water
might
drip
from
around
the
area
of
the
handle.
The
water
comes
from
steam
condensed
on
the
inside
of
the
lid.
The
dripping
will
stop
when
the
full
pressure
has
been
reached.
However,
if
it
is
a
continuous
leak,
or
does
not
stop
after
pressure
has
been
reached,
it
might
be
due
to
one
of
the
following
reasons:
1.
The
nuts
and
screws
on
the
handle
have
loosened.
2.
The
gasket
has
not
been
oiled.
3.
Gasket
is
not
inserted
correctly.
SOLUTION:
0-
1.
Make
sure
the
lower
handle
is
screwed
tight
to
the
pot
before
using
the
pressure
cooker
or
after
all
pressure
has
been
released.
Tighten
the
screws
with
a
screwdriver
if
necessary.
2.
Wash
and
dry
your
gasket
after
each
use
and
oil
it
regularly.
3.
Place
gasket
into
pressure
cooker
correctly.
9
Provided by https://www.pickyourown.org/pressure-canner-manuals.htm
·····';:;.~"i>;t,R.ol.JiBLE·.·Stl\QO'l"I·NG
PROBLEM:
Pressure
does
not
build
up
(the
red
pressure
indicator
does
not
pop
up).
REASON:
1.
There
is
not
enough
liquid.
2.
The
pressure
cooker
was
not
properly
closed.
3.
The
valve
is
dirty
and/or
obstructed.
4.
The
silicone
gasket
is
not
in
place
properly,
or
is
dirty
or
worn.
5.
The
operating
switch
is
not
in
the
correct
position.
SOLUTION:
1.
Always
use
the
appropriate
amount
of
liquid
called
for
in
the
recipe.
This
amount
should
never
be
less
than
1/2
cup
(1/8
litres),
however
never
fill
the
pressure
cooker
more
than
half
full
with
liquids.
2.
Following
the
instructions
given
in
this
manual,
close
the
pressure
cooker
so
that
a
tight
seal
is
created,
which
will
allow
for
adequate
pressure
build-up.
3.
The
steam
vent
pipe
can
become
dirty
with
cooking
foods
such
as
dried
beans
that
have
a
tendency
to
foam.
Clean
the
steam
vent
pipe
regularly.
4.
Make
sure
the
silicone
gasket
is
clean
and
well
positioned
before
using
the
pressure
cooker.
After
continued
use,
the
silicone
gasket
will
begin
to
wear
and
should
be
replaced
at
least
once
a
year
if
the
pressure
cooker
is
used
frequently.
Contact
our
Customer
Relations
Department
at:
1-920-682-8627
or
e-mail:
5.
Make
sure
the
operating
switch
has
been
turned
to
pressure
setting
1
or
2.
The
pressure
cooker
will
not
build
up
pressure
if
the
operating
switch
is
at
the
steam
release
position
(C\i'?).
PROBLEM:
The
red
pressure
indicator
has
popped
up,
but
there
is
no
steam
released
by
the
pressure
regulator
weight.
REASON:
1.
There
is
not
enough
liquid
in
the
pressure
cooker.
2.
The
steam
vent
pipe
is
dirty
and/or
obstructed.
3.
The
burner
heat
is
not
high
enough.
SOLUTION:
1.
Make
sure
there
is
enough
liquid.
There
should
always
be
at
least
1/2
cup
(1/8
litres)
of
liquid
in
the
pressure
cooker.
2.
The
steam
vent
pipe
can
become
dirty
when
cooking
foods
such
as
dried
beans
that
have
a
tendency
to
foam.
Clean
the
vent
pipe
periodically.
3.
Turn
up
the
heat
to
medium
high
until
a
gentle,
steady
stream
of
steam
is
released
from
the
steam
vent
pipe.
10
TRQUBLE
..
·.Stl,aQTI.NG
PROBLEM:
A
gentle,
steady
stream
of
steam
is
released
from
the
pressure
regulator
weight
and
small
drops
of
water
condensation
collect
on
the
lid.
REASON:
When
used
properly,
the
valve
will
release
a
gentle
steady
stream
of
steam
as
well
as
some
drops
of
condensed
water
on
the
lid.
SOLUTION:
This
is
normal
operation.
If
there
is
a
lot
of
water
gushing
out
of
the
pressure
regulator
weight
with
the
steam,
see
below.
PROBLEM:
A
strong,
forceful,
gushing
jet
of
steam
is
escaping
from
the
pressure
regulator
weight
with
or
without
drops
of
condensation.
REASON:
1.
The
burner
heat
is
too
high.
2.
The
steam
vent
pipe
valve
is
dirty.
3.
The
pressure
regulator
weight
is
malfunctioning.
SOLUTION:
1.
Lower
the
heat
so
that
only
a
gentle,
steady
stream
of
steam
is
released.
2.
Check
the
steam
vent
pipe
to
see
if
there
are
any
remaining
food
particles.
Remove
with
cleaning
rod
or
toothpick.
3.
The
pressure
regulator
weight
must
be
replaced.
Contact
Customer
Relations
at:
1-920-682-8627
or
e-mail:
PROBLEM:
Steam
is
escaping
from
around
the
edge
of
the
lid.
REASON:
1.
The
pressure
cooker
is
too
full.
2.
The
pressure
cooker
was
not
closed
properly.
3.
The
silicone
gasket
is
not
in
place,
or
it
is
dirty
or
worn.
SOLUTION:
1.
Never
fill
the
pressure
cooker
more
than
2/3
full
or
Y2
full
when
cooking
liquids
or
foods
that
froth
and
expand
during
cooking.
2.
Following
the
instructions
given
in
this
manual,
close
the
pressure
cooker
so
that
a
tight
seal
is
created
which
will
allow
for
adequate
pressure
build-up.
3.
Make
sure
the
silicone
gasket
is
clean
and
well
positioned
before
using
the
pressure
cooker.
11
Provided by https://www.pickyourown.org/pressure-canner-manuals.htm
·
·;[xjilOit.l8,[E.')SHQ.f)JI,N.a
PROBLEM:
The
pressure
cooker
cannot
be
opened
after
cooking.
REASON:
1.
There
is
still
pressure
built
up
in
the
pressure
cooker.
2.
If
the
pressure
indicator
has
dropped
but
you
still
cannot
open
the
lid,
it
might
be
because
the
operating
switch
has
not
been
moved
to
the
open
position
(C\\'?).
See
"To
open
the
pressure
cooke(
section
of
this
manual.
SOLUTION:
1.
Use
the
automatic
or
the
cold-water
release
method
to
release
any
remaining
pressure.
Try
opening
again.
2.
Move
the
operating
switch
towards
the
open
position
(C\\'?)
and
try
opening
again.
PROBLEM:
Foods
are
under-cooked.
REASON:
1.
Cooking
time
is
too
short.
2.
The
natural
or
cold-water
release
method
was
inadequately
used
to
release
the
pressure.
SOLUTION:
1.
Always
check
the
cooking
time
in
your
recipe.
If
food
is
still
under-cooked,
extend
cooking
time
by
approximately
1-2
minutes
and
cook
under
pressure,
or
simmer
without
lid
until
desired
texture
is
achieved.
2.
Use
the
natural
release
method
so
that
food
has
benefit
of
additional
cooking
time
as
pressure
drops.
PROBLEM:
Food
is
over-cooked.
REASON:
1.
Cooking
time
is
too
long.
2.
The
natural
release
method
was
inadequately
used
to
release
the
pressure.
SOLUTION:
1.
Always
check
the
cooking
times
in
your
recipe.
If
food
is
overcooked,
shorten
the
cooking
time
by
at
least
1-2
minutes.
2.
Use
the
natural
or
cold-water
release
method
so
that
pressure
drops
immediately.
12
BISIC'
INSTRUCTIONS
FOR
COOKING
In
this
section
you
will
find
basic
instructions
for
cooking
foods
that
are
most
commonly
prepared
in
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
Y2
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
for
proper
functioning.
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.
•
When
you
steam
vegetables
in
a
steamer
basket
(steamer
baskets
sold
separately)
you
should
use
at
least
Y2
cup
of
water.
•
If
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
by
between
1
and
2
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.
You
can
also
use
the
automatic
release
method.
fRESH
AND
DRIED
fRUIT
•
Wash
and
pit
or
core
fruit.
If
you
prefer,
peel
and
slice
it.
•
If
you
cook
fruit
in
a
steamer
or
pasta
basket
add
at
least
Y2
cup
of
water
or
fruit
juice.
•
Never
fill
the
pressure
cooker
more
than
2/3
full.
..
If
you
prefer,
add
sugar
and/or
seasoning
to
the
fruit
before
or
after
cooking.
•
When
you
cook
whole
or
halved
fruit,
use
the
cold
water
release
method.
When
you
cook
fruit
in
slices
or
pieces
to
make
puree
or
conserve
use
the
natural
release
method.
•
Cooking
times
can
vary
depending
on
the
ripeness
of
the
fruit.
13
Provided by https://www.pickyourown.org/pressure-canner-manuals.htm
IISII
IIS"ERSI"EIOIS
FOR
IOOIIIG
DRIED
FRUIT
•
Put
dried
fruit
in
the
pressure
cooker
with
1
cup
of
water
or
fruit
juice
for
each
cup
of
d
ri
ed
fru
it.
o
If
you
prefer,
you
can
add
seasoning
or
other
flavoring.
Use
the
cold-water
release
method
when
the
cooking
period
is
complete.
If
after
the
cooking
period
the
fruit
is
still
hard,
let
it
simmer
in
the
cooker
with
the
lid
removed
until
it
is
ready.
Add
water
if
necessary.
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
them
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.
o
Strain
the
water
off
the
beans.
o
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.
•
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.
If
after
the
recommended
cooking
time
the
beans
are
still
hard,
continue
cooking
them
with
the
lid
off.
If
necessary,
add
water.
• A
cup
of
beans
or
other
legumes
yields
approximately
two
cups
when
cooked.
14
IISIIIIS"ERl.Il'EIOIS
FOR
IOOIIIG
GRAINS
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
any
foreign
particles.
Rinse
them
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
as
this
will
harden
grains
and
prevent
them
from
absorbing
water.
o
Do
not
leave
rice
to
soak.
•
After
soaking
remove
floating
grains
or
shells.
•
Drain
the
water
of
the
grains.
o
Rinse
grains
in
warm
water
(this
also
applies
to
rice).
o
Cook
each
cup
of
grain
in
the
quantity
of
water
indicated
in
the
recipe
or
on
the
package.
o
If
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
cooking
time
the
grains
are
still
hard,
continue
cooking
them
with
the
lid
off.
If
necessary,
add
water.
o A
cup
of
grains
expands
to
approximately
two
cups
when
cooked.
•
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.
If
after
the
recommended
cooking
time
the
beans
are
still
hard,
continue
cooking
them
with
the
lid
off.
If
necessary,
add
water.
o A
cup
of
beans
or
other
legumes
yields
approximately
two
cups
when
cooked.
15
Provided by https://www.pickyourown.org/pressure-canner-manuals.htm
MEAT
AND
POULTRY
•
Remove
all
the
visible
fat
from
meat
or
poultry.
If
you
are
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
cook
faster.
•
To
achieve
best
results,
brown
the
meat
or
poultry
with
2
or
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
2/3
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
Y2
cup
of
liquid.
If
the
cooking
time
exceeds
15
minutes,
use
two
cups
of
liquid.
Meats
with
preservatives
or
salted
meats
should
be
covered
by
the
water.
•
Never
fill
the
pressure
cooker
more
than
two-thirds
full.
e
When
you
prepare
a
concentrated
stock
or
soup,
put
all
the
ingredients
in
the
pressure
cooker
and
add
water
to
half
its
capacity.
e
Exact
cooking
times
vary
depending
on
the
quality
and
quantity
of
the
meat
that
is
cooked.
Unless
the
recipe
indicates
otherwise,
the
cooking
times
given
are
for
3
Ibs.
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
that
takes
longest
to
cook
from
the
cooking
time
recommended
for
the
meat.
Pressure
cooks
the
meat
for
this
time.
Release
the
pressure
from
the
cooker
using
the
automatic
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
time
recommended
for
the
vegetables.
If
you
want
to
add
vegetables
which
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.
16
BASIC
INSTRUCTIO.NS
fOR
COOliNG
SEAFOOD
AND
FISH
•
Clean
and
gut
fish.
Take
out
all
visible
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
can
vary
depending
on
the
seafood
that
is
cooked.
•
Cook
seafood
in
a
steamer
or
pasta
basket
when
possible
with
at
least
3A1
cup
of
liquid.
Apply
a
fine
layer
of
vegetable
oil
to
the
steamer
basket
when
you
cook
fish
to
avoid
sticking.
e
If
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
either
the
automatic
or
cold
water
release
method
when
cooking
time
is
up.
PRESSURE
COOKER
RECIPES
•
For
more
pressure
cooker
recipes
go
to
www.(I(1-cd.co
or
do
an
internet
search
for
pressure
cooker
recipes.
17
Provided by https://www.pickyourown.org/pressure-canner-manuals.htm
Cl.a~E"lieQ~'~I;N;GiJI(MEi$
'I"~aiLE.".()F·itQ()kl
••
~{;·.
ll.m
••
ES
FRUIT-VEGETABLES
(Start
timing
once
intemal
pressure
has
been
reached)
MEAT
(Start
timing
once
internal
pressure
has
been
reached)
QUANTITY
WATER
POSITION
1
POSITION
2
QUANTITY
WATER
POSITION
1
POSITION
2
(in
cups)
8.7
PSI
13
PSI
(in
cups)
8.7
PSI
13
PSI
(in
minutes)
(in
minutes)
(in
minutes)
(in
minutes)
Apples
(fresh)
1.1
Ibs.
5
Beef
(bailed)
1.1
Ibs.
5
35
Apricots
(dried)
7.1
ou.
112
6
Beef
(roost)
1.1
Ibs.
1/2
30
Apricots
(fresh)
1.1
Ibs.
2
Beef
(stewed)
1.1
Ibs.
1/2
30
Artichoke
(whole)
2.2Ibs.
22
Beefs (longue) 2.2Ibs. 7-1/2
40
Asparagus
(fresh,
whole)
2.2Ibs.
1-112
4 Coifs
(tongue)
28.2ou. 5
40
Beans
(dried)
1.1
Ibs.
3
20
Chicken
(bailed)
1.1
Ibs.
5
18
Beans
(fresh)
2.2Ibs. 1-1/2
10
Chicken
(roost)
1.1
Ibs.
1/2
15
Beets
(whole)
2.2Ibs.
1-112
15
Chicken
(stewed)
1.1
Ibs.
1/2
15
Broccoli
2.2Ibs.
10
Lamb
(roost)
1.1
Ibs.
1/2
15
Cabbage
2.2Ibs. 1-1/2
12
lamb
(stewed)
1.1
Ibs.
112
15
Carrots
(chopped)
2.2Ibs. 6
Pork
(roast)
1.1
Ibs.
1/2
20
Cauliflower
(chopped)
2.2Ibs. 4
Veal
(boiled)
1.1
Ibs.
5
25
Cauliflower
(whole) 2.2Ibs. 1-1/2 6
Veal
(roast)
1.1
Ibs.
112
22
Chestnuts
1.1
Ibs.
2-112
35
Veal
(stewed)
1.1
Ibs.
1/2
25
Chick
peas
(dried)
1.1
Ibs.
3
25
Chicory
2.2Ibs. 4
Eggplant
2.2Ibs. 8
SEAFOOD
(Start
timing
once
internal
pressure
has
been
reached)
Figs
(dried)
7.1ou. 3/4 6
Leeks
2.2Ibs. 1-1/2 6
QUANTITY
WATER
POSITION
1
POSITION
2
Lentils
(dried)
10.6ou. 3
15
(in
cups)
8.7
PSI
13
PSI
(in
minutes)
(in
minutes)
Mushrooms
2.2Ibs. 5
Cod
1.1
Ibs.
15
Onions
(chopped)
2.2Ibs. 8
Lobster
2.2Ibs. 1-1/2
10
Onions
(whole)
2.2Ibs. 1-1/2
10
Mussels
2.2Ibs. 1-1/2
10
Peaches
(dried)
7.1
ou.
112
6
Perch
2.2Ibs. 1-1/2 8
Peaches
(fresh)
1.1
Ibs.
112
2
Scampi
1.1
Ibs.
1-1/2 5
Pears
(fresh)
1.1
Ibs.
112
3
Shrimps
1.1
Ibs.
1-1/2 6
Peas
(dreid)
1.1
Ibs.
2-112
15
Trout
2.2Ibs.
1-112
10
Peas
(fresh)
2.2Ibs. 1-1/2 3
Plums
(dried)
7.1ou.
1/2
10
Potatoes
(chopped)
2.2Ibs. 6
Potatoes
(whole) 2.2Ibs.
1-1/2
10
Pumpkin
(chopped)
2.2Ibs. 1-1/2 4
Savoy
2.2Ibs. 5
Spinach
2.2Ibs. 3/4 4
Strawberries
(fresh)
1.1
Ibs.
3/4 2
Tomatoes
2.2Ibs.
112
3
Turnip
(chopped)
2.2Ibs.
10
Turnip
(whole)
2.2Ibs. 1-1/2
12
Zucchini
2.2Ibs. 3/4 3
18 19
Provided by https://www.pickyourown.org/pressure-canner-manuals.htm
This manual suits for next models
3
