Kuhn Rikon DUROMATIC User manual

DUROMATIC
Contents
1. The advantages of your DUROMATIC pressure cooker at a glance
2. Directions for proper use
3. Safety
4. Using the pressure cooker for the first time
5. Filling
6. Checking the valve
7. Closing
8. Cooking under pressure
9. Reducing steam pressure and opening
10. Cleaning and care instructions for the DUROMATIC
11. Troubleshooting the DUROMATIC
12. Guarantee
13. Repair and service addresses
14. Environmental protection/disposal
15. Table of cooking times 71
16. DUROMATIC accessories 75
17. DUROMATIC spare parts 76
18. DUROTHERM TIMAX spare parts 78
SYMBOL EXPLANATIONS
Important safety information Tip/Note

1. The advantages of your DUROMATIC
pressure cooker at a glance
• Preserves vitamins (for your health)
• Saves energy and time (approx. one third of the usual cooking time)
• Stay cool plastic fittings (for safe handling)
• Capacity marks (on the inside: one-half and two-thirds fill levels)
• Fully-automatic lid locking system (prevents opening under pressure)
• Flavour valve (preserves natural flavours and food colours)
• Acoustic and visual pressure indicator (for easy control)
• Multiple over-pressure safety devices (for your safety)
• Superthermic-sandwichbase (for rapid and even heat absorption on all heat
sources including halogen and induction)
• Rust-free stainless steel (guarantees durability and long life)
• Some models with automatic 2-stage pressure reduction function
• Products that are very easy to service and care for
1.1 The additional advantages of your
pressure cooker with non-stick coating
In addition to the well-known features of KUHN RIKON pressure cookers,
this coating offers you further decisive advantages:
• Hard, highly-resistant titanium base coating
• Non-stick coating (no difficult-to-remove food residues)
• Quick browning possible
• Simple cleaning
• Multifunctional pan: crisp fry in the traditional manner, then cook until
done under pressure (cooking time under pressure approx. a 1/3 of normal
cooking time)
2. Directions for proper use
The pressure cooker is intended for cooking foods to which liquid has been
added, and can be used on all cooking ranges including induction hobs in
homes and the catering trade.
KUHN RIKON Ltd. pressure cookers are particularly suited for foods
that normally require a long cooking time, e.g.:
Soups
Meats (e.g. joints, goulash, stews etc.)
Vegetables
Potatoes / some cereals and pulses
Dried foods

The pressure cooker cooks under pressure.
Although the pressure cooker is characterized by a level of quality
and safety, injury (by scalding) or material damage resulting from
misuse or improper use cannot be ruled out. For this reason, take
careful note of the safety instructions marked in red.
3. Safety
Read the operating instructions thoroughly before using your pressure cooker. Pay special
attention to the sections on testing, cleaning and caring for the safety devices. Please
carefully observe the safety instructions marked with a red triangle.
IMPORTANT SAFETY INSTRUCTIONS
Always observe the following basic safety precautions when using your pressure
cooker
1. Read all the instructions.
2. Never touch hot surfaces. Only hold the pressure cooker by the lid handle and/or side
grips.
3. Close supervision is necessary when the pressure cooker is used near children.
4. Never place the pressure cooker in a heated oven.
5. Read section 4 before using the pressure cooker on a gas hob.
6. Always use extreme care when handling your pressure cooker, especially when it con
tains hot liquids.
7. Never use the pressure cooker for anything other than its intended purpose. (See sec
tion 2)
8. This appliance cooks under pressure. Improper use may result in scalding injury. En
sure the cooker is properly closed before using it. (See section 7)
9. 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. (See section 5)
10. This cooker is not suitable for the preparation of apple compote, cranberries, porridge
(oat flakes), barley or other cereals (except those listed on page 89), peas, pasta,
macaroni or rhubarb. These foods tend to foam and froth and could block the valve.
These foods should not be cooked in a pressure cooker.
11. Before each use, ensure that the movement of the pressure indicator in the valve is
unobstructed. (See section 6)
12. Do not open the pressure cooker until it has cooled and the internal pressure has re
duced. If the handles cannot be pushed apart, or can only be pushed apart with diffi
culty, this indicates that the cooker is still pressurized. Do not force the cooker open.
Any pressure in the cooker can be hazardous. (See section 9)
13. This pressure cooker must not be used for frying in oil under pressure.
14. Follow the instructions for cleaning and care after each use.

15. After normal cooking pressure has been reached, reduce the heat so that all the liquid
inside the cooker does not escape as steam.
SAVE THESE INSTRUCTIONS!
4. Using the pressure cooker for the first time
Before using the pressure cooker the first time, wash the pan, lid and gasket
with hot, soapy water.
On electric cookers, the diameter of the pressure cooker base should match
that of the hotplate or ring. The compatible hob diameter is etched into the
base of the pan. (See section 13)
On some induction cookers noise may be generated whilst cooking under certain
conditions on account of cookware oscillation in sympathy with the magnetic field.
Unfortunately this cannot be prevented when using this cookware.
If you cook on gas, never allow the gas flame to lick the sides of the pan. If you
do, the exterior of the pan will become discoloured and the grips (or handles) will
overheat and degrade. We recommend using a flame protector. (See section 16)
4.1 Using your non-stick DUROMATIC pressure cooker for the first time
After washing out the pressure cooker thoroughly with warm water to which
washing-up liquid has been added, place a few drops of cooking oil into the
pressure cooker prior to its first use and then wipe out with a paper kitchen towel.

5. Filling
Never fill the pan more than two-thirds full including the liquid you
have added (see the two-thirds mark on the inside of the pan).
Never fill the cooker beyond half full if you are preparing soup,
certain cereals, dried pulses (see page 89) or dried beans.
If overfilled, the safety elements may become impaired
(risk of scalding).
Never forget to add liquid (see the table of cooking times in section 15),
as complete evaporation will spoil food and overheat the cooker.
Stir salt until it is completely dissolved. To avoid damage to the
stainless steel, do not store salt water or heavily salted foods in the
pressure cooker. Even the smallest amount of dampness containing
salt will cause corrosion.
6. Checking the valve
The valve is a safety device!
Check whether the valve cap is screwed on tightly; if not, screw it on
tightly (see the cleaning and care instructions in section 10).
Check to see whether the valve is free to move by
pulling gently on the pressure indicator. If the valve
cannot be moved, do not use the pressure cooker.
(see Troubleshooting in section 11)
7. Closing
Place the gasket carefully into the lid, ensuring that it lies on the roof and
under the flanges.
Check that the coloured safety bolt is pushing into the gasket.