INOXRIV 03200 Programming manual

USAGE AND MAINTENANCE INSTRUCTIONS
FOR PRESSURE COOKERS WITH LEVER HANDLES
CE CONFORMITY DECLARATION
Inoxriv company states under its own responsibility that its pressure cooker mod.
03200 / 03200 INDUCTION, Capacity 3,5 – 5 – 6 - 7 – 9 litres conforms to the essential safety
requirements according to the European directive 97/23/CE related to pressure
equipments and to the norm UNI EN-12778.
Procedure of conformity evaluation: Form B; Category III.
Certicates N° CE-1370-PED-B-INR001-13-ITA
CE-1370-PED-B-INR001-15-ITA
Notied body: Bureau Veritas Italia spa n° 1370
Company with certied quality system
UNI EN ISO 9001: 2008
INOXRIV S.p.A. Via Bernocchi, 48 - 25069 Villa Carcina BS Italy
Tel. [phone] – Fax [phone]
www.inoxriv.it - e-mail: [e-mail]
GB
MOD. 03200 – Capacity 3,5 – 5 – 7 – 9 lt.
MOD. 03200 INDUCTION Capacity 3,5 – 5 – 6 – 7 lt.

IMPORTANT PRECAUTIONS
1) CAREFULLY READ ALL THE INSTRUCTIONS.
2) Make sure that the children do not get close to the pot during its working.
3) is device cooks under pressure: an improper use can cause burns. Before
heating the pot check that it is correctly closed.
4) Never use the pot without water to avoid great damages; the minimum water
quantity is 25 cl.
5) Do not ll the pot more than 2/3 of its capacity: respect the marking level
printed on the pot. When you cook any food that is bound to increase its
volume or create scum during the cooking, or with leaves, like rice, dried
legumes, spinach, salad, etc., do not overpass 1/3 of the pot capacity.
6) Before any use, check that the functioning valve is not obstructed and that
the safety devices are correctly assembled. Read the “Usage instructions”.
7) Do not make any intervention on the safety devices, but those indicated in the
present leaet.
8) Use only Inoxriv spare parts, conform to each correct model. Do not use pot’s
bodies with lid’s models which are not listed as compatible.
9) Do not force in any possible way the opening of the pot. Make sure that there
is no pressure inside the pot.
10) Exclusively use the heating sources which are indicated on the pot and on the
box. When you use a gas stove, make sure that the re do not overpass the base
of the pot. In case you might need to use an electrical plate, do choose one with a
similar or smaller diameter with respect to the bottom of the pot.
11) Aer the cooking of meats with a skin (i.e. ox tongue) that can swell out
because of the pressure, do not pierce it while the skin is swollen to avoid burns.
12) At the cooking’s end of thick foods and before opening the lid, it is necessary
to slightly shake the lid to avoid the foods spill.
13) Do not cook foods wrapped up in cloth, paper or plastic envelopes.
14) Never use the pot to fry with oil under pressure.
15) Never destine the pot to dierent uses, but those for which it is made and do
carefully follow all the relative instructions. Otherwise the manufacturer cannot
consider himself responsible for any eventual damage arising from improper use.
16) Handle the pot with the maximum care avoiding to come in contact with any
heated surfaces. Do always use handles and knobs. e use of pot holders is
always advisable.
17) Do not put the pressure cooker inside a heated oven.
18) KEEP THIS INTRUCTIONS LEAFLET.

TECHNICAL CHARACTERISTICS
Nominal capacity (to the rim) available models: 3,5 / 5 / 6 / 7 / 9 lt.
Functioning pressure: 0,55 bar / 55 Kpa.
e pot is provided with the following devices:
- Functioning weight valve which is working under pressure (ill. 2)
- Lever locking valve (red piston) with the task of avoiding the opening of the pot
starting from a minimum value of internal pressure. is device, which is easily
visible, has also the role of pressure indicator (ill. 1)
- Safety valve (rubber washer) that in case of a wrong functioning drains the
surplus of pressure granting the maximum safeness (ill. 3).
e materials used and the accurate nishing manufactures grant the maximum
safeness from the hygienic point of view in accordance to the European directive
89/109/CEE.
USAGE INSTRUCTIONS
INTRODUCTORY OPERATIONS / WASHING
Aer having removed the pot from its packing check that it has not been damaged
during the transport: in case of any doubt do not use it and get in touch with the
dealer.
Before using the pot for its rst time, wash it accurately, remembering not to wash
the lid in the washing-machine, but under running water. To wash the functioning
valve unscrew the moving part turning it anticlockwise and raising it till it comes
out of its stand which is xed to the lid (ill. 2).
Use only standard dishwashing detergents; follow this washing procedure also
aer each single use of the pressure cooker.
OPENING AND CLOSING OF THE POT
Before opening the pot check that the red piston is in the “lower” position
(ill. 1).
ill. 1
Red piston in the lower
position
OPEN!
Red piston in the
higher position
DO NOT OPEN!

Bracket
Raise the lever in order to bring it
from position no. 1to position no. 2
thus completely easing o the lid
(see illustration on the side).
Lean the lid on one side and remove
it from the body of the pot (see
illustration on the side).
To close the pot, keep the lever in the opening position no. 2and insert the lid inside the
pot keeping it inclined. At this point put the bracket to the pot’s edge and turn the lever of
180° so as to reach position no. 1.
OPENING OF THE FUNCTIONING VALVE
OPEN
CLOSE
CLOSED VALVE
To drain the pressure at the end
of the cooking, remove the pot
from the heat source, let it get
colder and raise the moving part of
the valve turning it anticlockwise
until it remains completely raised.
Do not try to further turn it.
Do only touch the plastic part to
avoid any burns (Ill. 2).
To disassemble the valve for its
washing, unscrew it completely.
To assemble it, repeat the
previous procedures in the
opposite order. ill. 2

Correct assemble
Inner side of the lid
COOKING
Do not ll the pot more then 2/3 of its capacity: respect the marking level
printed on the pot. When you cook any food that is bound to increase its
volume or create scum during the cooking, or with leaves, like rice, dried
legumes, spinach, salad, etc., do not overpass 1/3 of the pot capacity.
Aer having checked that the functioning valve has no obstructed holes and that it
freely runs along its stand, close the lid and put the pressure cooker on the heating
source, making sure that it stands steady.
Use only a proper heating source.
Check then that the red locking piston of the lever is completely lowered (ill.1).
Start the cooking with a strong re.
When the pressure starts growing inside the pot the red locking piston of the lever
stands up and prevent the accidental opening of the lid; the red piston is visible
and it clearly shows the pressure presence. For a few seconds, from immediately
before the piston starts raising up until it reaches its functioning position, from
its stand some air and water may come out: this is not a sign of bad functioning.
As soon as the pressure overpass its functioning level, the functioning valve opens
to drain the surplus of steam: at this point reduce the re to the minimum, so as to
keep the functioning valve as steady as possible.
e cooking time is to be counted from the rst intervention on the functioning
valve.
If during the cooking the safety valve (rubber washer) should start working,
immediately stop the cooking.
SAFETY VALVE (RUBBER WASHER)
ill. 3

A the end of the cooking, turn o the re or remove the pot from it in case you are
using an electrical plate.
Let the pot to get cold and completely drain the steam opening the functioning
valve (see ill. 2).
To obtain a faster drainage it is possible to cool down the lid with a light jet of cold
water. Do not completely immerge the pot into cold water.
e complete drainage of the pressure is highlighted by the lowering of the red
locking piston of the lever: at this point it is possible to open the lid without
any problem.
In case of a bad functioning of the pot it is necessary to check:
- that the lid is correctly closed;
- that the safety valve (rubber washer) is integral and correctly assembled in
the proper place, so that the hollow is blocked along the whole circumference
of the hole in the lid (see ill. 3). If the safety valve do works, it must then be
repositioned in its correct place aer having cooled down the pot and having
checked its integrity;
- that the red locking piston of the lever runs freely in its place;
- that the seal assembled around the edge of the pots’ body is integral and in
good conditions;
- that the functioning valve is not obstructed and that it runs freely along its
stand.
In case those controls cannot proof themselves enough, do not use the pot and get
in touch with the CUSTOMER SERVICE INOXRIV
Tel. [phone] - e-mail: [e-mail]
CLEANING, PRESERVATION AND MAINTENANCE
Do wash the pot aer each single usage. It is advisable to immediately dry it and to
replace it opened to prevent the formation of smells.
We recommend the periodic change of the following parts:
- Locking device of the lever: each 5 years approx.;
- Safety valve (rubber washer): each 2 years.

COOKING TIMES
Aer the valve whistling
e quantity of food must be reduced according to the max lling level of each
size of pot.
When you cook any food that is bound to increase its volume or create scum
during the cooking, or with leaves, like rice, dried legumes, spinach, salad, etc., do
not overpass 1/3 of the pot capacity.
Boiled Weight
Water
T
i
m
e
Veal 1/2kg
1 litre 25-30 min.
Beef 1/2kg 1 litre 30-35 min.
Chicken 1/2kg 1 litre 20-25 min.
Pork 1/2kg 1 litre 30-35 min.

Stews Weight Water T i m e
Chicken 1/2kg 1 glass 20-25 min.
Lamb 1/2kg 2 glass 20-25 min.
Veal 1/2kg 1 glass 30-35 min.
Beef 1/2kg 2 glass 40 min.

WARRANTY
is product is guaranteed against manufacturing and materials’ defects: e body
of the pot for a period of 10 years from the date of purchase, the other parts for 2
years from the date of purchase.
Defects resulting from incorrect usage not corresponding to the instructions
provided in this manual are not covered by warranty, as well as defects resulting
from improper use, tampering, negligence, use of spare parts not original and
wear due to normal use.

Fresh
vegetables Weight
Water
T
i
m
e
Asparagus 1 kg
1+1/2 glass 4-5 min.
Beetroot 1 kg 1+1/2 glass 18-20 min.
Broccoli 1 kg 1 glass 10 min.
Artichokes 1 kg 1+1/2 glass 13-15 min.
Carrots1 kg 1+1/2glass 5-6 min.
Cabbage 1 kg 1+1/2 glass 10-12 min.
Chicory 1 kg 1 glass 4-5 min.
Onions 1 kg 1+1/2 glass 8-10 min.
French beans 1 kg 1 glass 4/5 min.
Potatoes 1 kg 1+1/2 glass 12/14 min.
Green peas 1 kg 1 glass 3-4 min.


Tomatoes
1 kg
1/2 glass
3-4 min.
Spinaches
1 kg
1 glass
3-4 min.
Pumpkin
1 kg
1+1/2 glass
5-6 min.
Small pumpkins
1 kg
1 glass
3-4 min.

Dried legumes already put into some water for 12 hours
Weight
Water
T
i
m
e
Chick-peas, Beans,
Broad beans
1/2 kg 3 glasses
40-50 min.
Lentils 300 gr. 3 glasses 20-30 min.


Fresh fruits
Weight
Water
T
i
m
e
Apricots ½kg 1 glass
3 min.
Peaches ½kg ½glass 2 min.
Apples ½kg 1 glass 4-6 min.
Pears ½kg ½glass 3-4 min.

Vegetable soups from 20 to 45 minutes depending on the cooking time of the
vegetable with the longer time