T-Fal P31052 User manual

www.t-falusa.com
www.t-fal.ca
www.t-fal.com.mx
User’s Manual
Guide de l’utilisateur
Guía del usuario
Para modelo : P31052
EN
FR
ES
Pressure Canner and Cooker
Autocuiseur
Enlatadora y olla a presión

Descriptive Diagram - Description - Descripción de las piezas
*depending on model - *selon le modèle - *según modelo
A
G
D
B
C
E
F(a)
F(b)
H
I*
J
K
L
M

Fig 1 Fig 3a*
Fig 4 Fig 5
2
3
1
3
Fig 6
Fig 7 Fig 8 Fig 9
Fig 10
Fig 12 Fig 14Fig 13
Fig 11bis
Fig 2 Fig 3b*
Fig 11
*depending on model - *selon le modèle - *según modelo

Table of contents
Important safeguards p 1
Descriptive diagram p 2
Characteristics p 2
Compatible heat sources p 2
Spare Parts p 3
Operating instructions p 3
Opening p 3
Closing p 3
Minimum filling p 3
Maximum filling p 3
Food preparation instructions p 4
Using the operating valve p 4
Using for the first time p 4
Before cooking p 5
During cooking p 5
End of cooking p 5
Canning p 6
Troubleshooting p 9
Pressure canning meat and fish p 10
How to close the jars p 11
Care and cleaning p 11
Cleaning the pressure cooker p 11
Safety features p 12
Recommendations for use p 13
Warranty p 14
Protect the environment! p 14
Regulation markings p 15
MIRRO and Your Frequently Asked Questions p 15
Cooking time chart p 16

1
EN
IMPORTANT SAFEGUARDS
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 moving a pressure cooker
containing hot liquids.
6. Regularly check that the handles of the pressure cooker are fitted
correctly. Tighten them if necessary.
7. Only use the pressure cooker for the intended use.
8. This appliance cooks under pressure. Improper use may result in a
scalding injury. Make certain unit is properly closed before operating.
See “Operating Instructions”.
9. 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
1/3 full. Overfilling may cause a risk of clogging the vent pipe and
developing excess pressure. See “Food Preparation Instructions”.
10. 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 pressure release
device (steam vent). These foods should not be cooked in a pressure
cooker.
11. After cooking meats with a superficial skin (eg. beef tongue, etc.),
which may swell under the effect of the pressure, do not pierce the
meat while the skin has a swollen appearance; there is a risk that you
may be scalded. Be sure to pierce the skin prior to cooking.
12. Always check the pressure release devices for clogging before use.
13. Never make a recipe with milk in your pressure cooker.
14. Do not use rock salt in your pressure cooker, but rather add table salt
when the cooking is nearly finished.
15. Alcohol vapors are flammable. Bring to a boil for about 2 minutes
before placing the lid. Watch your appliance when preparing alcohol-
based recipes.
16. Do not open the pressure cooker until the unit has cooled and all
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”.

2
17. Do not use this pressure cooker for pressure frying with oil.
18. When the normal operating pressure is reached, turn the heat down
so that all the liquid, which creates the steam, does not evaporate.
19. Always pour a minimum amount of at least 2 L (64 oz) of liquid in the
unit. See "Operating Instructions”.
20. For food that expands during cooking, like rice or dried vegetables or
stewed fruit, never fill your pressure cooker more than half full. For
certain soups like pumpkin or courgette, give your pressure cooker a
few minutes to cool down, then cool it down fully by placing it under
cold running water.
21. If during use you notice that any part of your pressure cooker is broken
or cracked, do not attempt to open it under any circumstances; turn
off the heat and leave on the hob to cool down completely before
moving it or opening the lid. Do not use it again and take it to a T-FAL
Approved Service Center for repair.
SAVE THESE INSTRUCTIONS.
Descriptive diagram
Characteristics
Base diameter of the pressure cooker according to model
number Basic specifications:
Upper operating pressure: 103 kPa/15 psi.
A - Operating valve
B - Steam release outlet
C - Pressure indicator
D - Safety valve (under the lid cen-
tral knob)
E - Short lid handle
F(a) - Lid position indicator
F(b) - Lid position indicator located
on the handles of the pot
G - Pressure gauge
H - Lid gasket
I - Canning rack
J - Short pot handle
K - Pot
L - Operating valve position marker
M - Lid central knob
Capacity Ø Pot Ø Base Model Material of
pot and lid
20,8L/22Qt 31 cm 19 cm P31052 Aluminium

3
EN
Compatible heat sources
• On a gas hob, the flame must never
exceed the diameter of the
pressure cooker base.
• Make sure your pressure cooker is
centered on the heat source.
• Do not use pressure canner and cooker on other electrical hobs.
• Do not use pressure canner and cooker on any outdoor heat source such as
a gas burner for a turkey fryer. This type of burner will soften the canner
causing the bottom to warp. It may also result in property damage and/or
personal injury. In addition, the food may not be safely processed.
Spare Parts
•To replace other parts or have repairs performed, please call
on your local T-FAL Approved Service Center.
Operating Instructions
This appliance cooks under pressure. Improper use may result in scalding injury.
Make certain unit is properly closed before operating. Always pour a minimum
amount of liquid of at least 2 L (64 oz) in the unit.
Opening
Do not open the pressure cooker until the unit has cooled and all 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.
• Hold the lid handles (E) and turn until the device
opens - Fig. 1. Then remove the lid.
Closing
• Place the lid flat on the pot and align the lid position
indicators (F(a) and F(b)).
• Turn the lid until it is closed. - Fig. 2.
Minimum filling
•Always put at least 64 oz (2 L) of liquid in the
pressure cooker when in use.
Accessory Reference number
Lid gasket 22 Qt US-7114001204
GAS SEALED
PLATE
ELECTRIC
CERAMIC
HALOGEN INDUCTION
ELECTRIC
COIL

4
Maximum filling
• Never fill the pressure cooker over 2/3 of the pot height
- Fig. 4.
For certain foods
• For foods that expand when cooked (such as rice, dried
vegetables and compotes), do not fill your pressure cooker
over 1/3 full - Fig. 4.
Pressure gauge
•The pressure cooker is equipped with a pressure gauge.
•The basic reason that our pressure cooker retains the
pressure gauge is to provide additional information as to
the pressure within the unit, but you can be assured that
the unit is functioning at the pressure regulator setting.
Food Preparation Instructions
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 1/3 full. Over
filling may cause a risk of clogging the steam release outlet and developing
excess pressure.
Using the operating valve (A)
To cook delicate foods and vegetables
• Position the symbol 1of the valve (A) opposite the marker
(L) - Fig 6.
For cooking meat and frozen food
• Position the symbol 2on the valve (A) opposite the marker
(L) - Fig 6.
For cooking specific ingredients or for canning (see on
recipes and charts)
• Position the symbol 3on the valve (A) opposite the marker
(L) - Fig 6.
To release the steam
• Position the symbol on the valve (A) opposite the
marker (L).
To remove the operating valve
• Release the pressure and leave the appliance to cool
before removing the valve (A).

5
EN
• Press down on the central section and turn the valve to line
up the position with the marker (L) - Fig 5
• Remove the valve.
To replace the operating valve
• Fit the operating valve, lining up the with the marker
(L).
• Press down on the central section and then turn to the
required position - Fig 7.
Using for the first time
• Fill the pot with 1/2 water. Add 4 tablespoons of
baking soda.
• Put the operating valve (A) in place on the steam
release outlet (B) - Fig. 5.
• Position the symbol 1on the valve (A) opposite the
marker (L) - Fig 7.
• Close the pressure cooker.
• Place the pressure cooker on a heat source set to
maximum power.
• When steam begins to exit the valve Fig 12, turn
down the heat source and set a timer to 20 min.
• After 20 min., turn off your heat source.
To release the steam
• Position the symbol on the valve (A) opposite the
marker (L).
• Rinse your pressure cooker.
To replace the operating valve
• Fit the operating valve, lining up the with the
marker (L).
• Press down on the central section and then turn to
the required position.
Cooking
Before cooking
• Before each use, remove the operating valve (A) (see
section "Using the operating valve") - Fig. 5. Check
these by holding them up to the light, making sure
the steam release outlet is not clogged - Fig. 11.
If necessary, clean with a tooth pick - Fig. 11bis.
..
..
..
To make blackening
of aluminium
disappear from
already used
products : repeat
"first use"
instructions with
baking soda.

6
• Make sure the safety valve (D) is clean. Check that
the safety valve (D) is mobile. - Fig. 9 : see section
"Care and cleaning".
• Put the operating valve back in place - Fig. 5.
• Position the symbol 1, 2or 3of the valve (A)
opposite the marker (L).
• Always make sure the pressure cooker is tightly
sealed before placing it on a heat source.
• Place the pressure cooker on a heat source set to
maximum heat.
During cooking
• When the operating valve (A) releases steam in a
continuous manner, giving off a regular sound
(PSSSCHT), lower the heat - Fig. 12.
• Set a timer to the cooking time listed in the recipe.
• Once the cooking time is over, turn off the heat.
End of cooking
To release the steam:
• Once the heat source has been switched off gradually, turn the
operating valve (A) to position . Make sure that the cooker is
positioned so that the steam is directed away from you. When the
pressure indicator (C) drops : your pressure cooker is no longer
under pressure.
• Open the pressure cooker.
If you notice any food or liquid starting to spray out from the
valve when you are releasing steam: set the selector to the
cooking initial position, wait a minute and then gradually turn
the operating valve again, making sure that nothing else spurts
out.
Warning: Never use force when removing the lid. Wait for the
pressure indicator to drop down completely and remove the
operating valve.
Canning
WARNING: Read the instructions on pressure cooking before using your
pressure cooker/canner for canning. General information on pressure
canning:
The US Department of Agriculture recommends pressure canning as the only
safe way to can meats, fish, poultry and vegetables.

7
EN
Fruits and tomatoes may be canned using the boiling water bath method in a
conventional cooking pot, but pressure canning saves time and energy.
Use conventional cooking pots for canning marinades, jams and jellies.
Sometimes, it is better to can foods separately (meat and vegetables, for
example) and then reheat them together later.
HOW TO PRESSURE CAN USING GLASS JARS:
WARNING: Only use standard jars intended for home canning. The name
of the manufacturer of these jars is embedded in the glass.
Never use jars that contained store-bought products.
1. Make sure the jars and lids do not have any cracks, chips or sharp edges.
Dispose of any damaged jars and lids.
2. Wash the jars and lids in warm soapy water. Rinse thoroughly.
3. Let the jars stand under hot water before filling them. There is no need to
sterilize the jars before pressure canning. Place the metal lids in hot or
boiling water according to the manufacturer's instructions.
4. Select fresh, firm ingredients (not overripe). Sort according to size and
ripeness.
5. Wash and prepare ingredients.
6. Put the ingredients into the jars. Most ingredients can be put into the jars
while raw. Press down raw ingredients, because these tend to shrink when
cooked. Ingredients can be pre-cooked or partially pre-cooked before being
canned. Warm ingredients should not be pressed down after being filled
into jars.
7. Finish filling the jars by adding syrup, juice or water, leaving appropriate
head space of 1/4-inch to 1 1/2-inches, as indicated in the recipe or canning
instructions.
8. Remove air bubbles by sliding a spatula along the inside of the jars.
9. Clean the rims of the jars and attach the lids according to the
manufacturer's instructions.
10. For hot foods, you can bring the water to 180 degrees F. ahead of time, but
be careful not to bring the water to a boil. Add 1 tbsp. of vinegar or cream
of tartar to prevent the water from staining the interior of the pressure
canner.
11. Place the jars on the canning rack in the pressure canner. It does not matter
if the jars touch each other - Fig. 3a*.
Always place jars on canning rack ; never place jars directly on the bottom
of pressure canner or on other jars.
Note: the 22Qt-litre pressure canner comes with two canning racks and allows
one rack to be placed above the other, making it possible to process 2 rows of
250 ml (= 8oz) and 500 ml (= 16 oz) jars. Place one rack at the bottom of the
pressure canner and the other on the first row of jars - Fig. 3b
*depending on model

8
12. Close the pressure canner. When properly closed, the lid and pot handles
are aligned.
13. Position the symbol of the valve (A) opposite the marker (L) - Fig 7. Place
the pressure cooker on high heat until steam begins to exit the steam
release outlet. Continue letting pressure cooker release steam for 10
minutes.
14. After 10 minutes, position the recommended symbol 1, 2 or 3of the valve
(A) opposite the marker (L).
15. When the operating valve releases steam in a continuous manner, giving
off a regulator sound (PSSSCHT), lower the heat – Fig.12.
WARNING: Cooking times must be strictly adhered to and the pressure
canner should not be placed in a draft while cooking. Canning can take from
45 to 90 minutes in a large pressure canner filled to full capacity.
16. The cooking time begins when the operating valve starts to release steam.
17. Once the cooking time is over, turn off the heat source and let the pressure
canner cool down.
WARNING: Do not rapidly cool the pressure cooker/canner by submerging
it in water or letting it stand under a tap of running water. Never remove
the operating valve to reduce pressure.
18. Once the pressure has dropped completely, position the symbol of the
valve (A) opposite the marker (L) - Fig 7. Remove the lid carefully.
WARNING: Steam may cause scalding and the operating valve may be very
hot. Protect your hands with oven mitts.
NB : You may hear a whistling noise when moving the operating valve. If no
steam exits the pressure cooker, this is caused by air re-entering the device.
19. Remove the jars with a jar tong. Place them on a hot plate/trivet or several
folded dish towels.
WARNING: Never place the hot jars on a cold or wet surface, this could
cause them to break.
20. Seal the jars if they do not seal automatically. Even if no liquid has escaped
during the canning process, seal the jar as it is. Do not add liquid, as this
would mean having to restart the canning process from the beginning.
Fruits and vegetables that are not completely covered by the liquid may
turn brown, but they will be properly preserved.
21. Let the jars cool. Keep the jars upright and away from any drafts.
22. After 12 hours, remove the screw-on metal rings from the jars.
If a ring is difficult to remove, cover it with a hot, damp towel for 1 minute to
make the metal expand. After 1 minute, the ring should come off easily. If the
ring still does not come off easily, leave it in place.
WARNING: Never remove rings with force. You risk breaking the gasket.

9
EN
23. Make sure the jars do not have any leaks and that the seals are air-tight.
If the lid is made of metal, make sure it is air-tight by tapping it lightly with
a spoon. If this makes a clear sound, the jar is well sealed. If the lid domes
towards the inside and does not budge when it is tapped, this also indicates
that it the gasket is air-tight.
WARNING: If a jar is not sealed or has a leak, use its contents immediately
or restart the canning process within 24 hours.
24. Wipe the jars with a damp cloth and then dry them. Attach labels
displaying the date and contents. Keep the jars in a cold, dry place.
WARNING: The jars should not be exposed to freezing conditions, as this
may cause the liquid to expand and break the glass.
Troubleshooting
PROBLEM: liquid spills out of the jars. Causes and solutions:
1. The jars are overfilled.
When the contents and liquid are brought to a boil, they expand. If there is
no more space, the liquid spills out of the jar. Leave a space of 1/2 to 1 1/2-
inches (1.25 to 2.5 cm).
2. There are air bubbles trapped in the jar.
When the contents are brought to a boil, the air bubbles force the liquid to
spill out of the jar.
Before closing the jar, release the trapped air by sliding a plastic spatula
along the inside of the jar.
3. The pressure level fluctuates during the canning process.
If the cooking temperature is not constant, sudden pressure changes can
occur, causing the liquid to spill out. Once the operating valve has begun to
release steam, make sure the heat source fluctuates, slowly going up and
down. Avoid pressure changes caused by the heat source.
4. The pressure drops rapidly after the canning process.
If the pressure is reduced too quickly, for example by placing the pressure
cooker under cold running water or frequently moving the operating valve,
the internal pressure may fall too quickly in both the pressure cooker and the
jars, making the liquid spill out.
Let the pressure cooker cool at room temperature. After 40 to 45 minutes,
check if the pressure has dropped by moving the operating valve.

10
PROBLEM: the jars break. Causes and solutions:
1. Supermarket jars having contained store-bought contents were used
instead of specialty canning jars.
Only use jars specifically intended for home canning.
2. Damaged jars were used.
Used jars may have invisible cracks. The jars may also have been damaged
during transport. Each jar must be carefully inspected before being used.
3. The jars were placed directly on the bottom of the pressure canner and
not on the caning rack.
Always use the canning rack.
4. The hot jars were placed on a wet or cold surface, or they were exposed
to drafts of air.
Place the jars on a dry, heat-proof surface at room temperature or on a
dry, folded kitchen towels. Avoid air drafts.
5. The jars were damaged by using a knife to get rid of air bubbles.
Always use a plastic or rubber spatula to get rid of air bubbles.
Pressure canning meat and fish
*If the jars are double-stacked using a second canning rack.
Amount of salt needed for canning vegetables and meats
Capacity
of the
canner
Quantity
of water in
the canner
Capacity of the canner (jars)
8 oz
250 ml
16 oz
500 ml
16 oz
(500ml)
wide
mouth
32 oz
1L
22 Qt 2 1/2 Qt 24* 18* 16* 7
Size of jar Salt
8 oz (250 ml) 1/4 tsp.
16 oz (500 ml) 1/2 tsp.
32 oz (1L) 1tsp.

11
EN
How to close the jars
Carefully follow the instructions given by the
lid manufacturer.
Use a metal ring with an air-tight coating and
a screw on metal ring that fits standard
canning jars.
1. Fill the jar. Wipe down the rim.
2. Place the metal disks in hot or boiling water
according to the manufacturer's
instructions.
3. Place the disk on the jar, making sure that
it is placed directly on the glass and creating
an air-tight gasket.
4. Screw on the ring using only the strength of your hands. Do not use any
tools to screw the ring closed. If the ring is screwed too tightly, this may
cause the disk to warp.
5. When canned properly, this jar will seal itself automatically. Do not
retighten the ring once the jar is removed from the pressure canner as they
eventually will be removed when storing the canned food.
Warning: know how to detect spoiled foods
A leaky jar or a damaged lid are signs that the jar's contents may have spoiled.
Check if the contents have an odd colour or give off a strange smell.
Never taste food you think is spoiled. Dispose of immediately. Certain foods
may contain botulinum toxin (causing botulism) even if their smell and taste
appear normal. For this reason, boil non-acidic vegetables and meats for
10 minutes before eating. Other canned foods should also be boiled before
being eaten.
Care and Cleaning
Cleaning the pressure cooker
To ensure the correct operation of your pressure
cooker, follow these cleaning and maintenance
recommendations after each use:
• Clean the pressure cooker after each use with
warm, soapy water.
• Never use bleach or products containing chlorine.
• Do not overheat your pot when empty.
How to clean the inside of the pot:
• Use a sponge and dish soap.
The stains and
scratches which may
appear after long
use do not affect the
operation of the
pressure cooker.
To remove dark
spots from the
aluminum, repeat
the procedure for
"First use" and add
2 tablespoons of
baking soda.
Screw-on
metal ring
Metal disk for
air-tight gas-
ket (lid)
Creates seal
here

12
How to clean the outside of the pot:
• Use a sponge and dish soap.
How to clean the lid:
• Wash the lid under running, lukewarm water using
a sponge and dish soap, then rinse thoroughly.
How to clean the lid gasket:
• After each use, clean the gasket (H) and its housing.
• Wash the gasket under running, lukewarm water
using a sponge and dish soap, then rinse
thoroughly.
• To put the gasket back in place, see illustration
- Fig. 8.
How to clean the operating valve (A):
• Remove the operating valve (A): see section "Use
of operating valve".
• Clean the operating valve (A) under running water
- Fig. 10.
How to clean the steam release outlet (B):
• Remove the valve (A) - Fig. 5.
• Hold the lid against the light to make sure the
steam release outlet is not clogged. If needed,
clean it with a tooth pick - Fig. 11-11bis.
How to clean the safety valve (D):
•Clean the part of the safety valve located on the
underside of the lid by passing it under running
water.
•Also check that the safety valve works properly by
using a cotton swab (for example), to press down
hard on the centre of the pipe, a part that should
move - Fig. 9.
• Make sure the valve functions properly by pressing
lightly on the end that should lift easily.
How to replace the gasket:
• Change the gasket on your pressure cooker once a
year or if it shows any signs of splitting or damage.
• Always use an original T-FAL gasket suitable to your
model.
How to store your pressure cooker:
• Turn the lid upside down and place on the pot.
To keep your pressure
cooker in good
condition longer, do
not overheat it when
it is empty.
You must have your
pressure cooker
checked in a T-FAL
approved service
center after 10 years
of use.
Do not put your
pressure cooker in the
dishwasher.
Never use a sharp or
pointed object to
carry out this
operation.

13
EN
Safety Features
Your pressure cooker is fitted with several safety features:
• Safe closure feature:
- If the device has not been properly closed, the
pressure indicator (C) cannot rise and therefore
pressure cannot build in the device.
• Safe opening feature:
- During operation, the pressure indicator (C) rises
completely, locking the handles and preventing the
pressure cooker from being opened. This locking
system is deactivated when the pressure indicator
drops, i.e. when the pressure cooker is no longer
under pressure.
- Never touch the pressure indicator (C) while the
pressure cooker is in use or while you want to open
the lid.
• Two overpressure safety features:
- First feature: the safety valve (D) releases pressure and
steam exits horizontally towards the outer lid - Fig 13.
- Second feature: the gasket (H) allows steam to escape
all around the pot - Fig 14.
If one of the overpressure safety features is triggered:
• Turn off the heat source;
• Let the pressure cooker cool down;
• Open it;
• Check and clean the operating valve (A), the steam
release outlet (B), the safety valve (D) and the gasket
(H).
Recommendations for Use
1 - Steam is very hot when it leaves the operating valve.
2 - Once the pressure indicator has risen, you can no longer
open the pressure cooker.
3 - As with any cooking utensil, close supervision must be
ensured, especially when using the pressure cooker near
children.
4 - Watch out for the jet of steam.
5 - To move the pressure cooker, use the two pot handles.
6 - Never leave food in your pressure cooker.

14
7 - Never use bleach or products containing chlorine, as
these may alter the quality of the aluminum.
8 - Do not put any part of your pressure cooker in the
dishwasher. Do not leave the lid soaking in water.
9 - Change the gasket every year.
10 - You must only clean your pressure cooker when it is cold
and empty.
11 - You must have your pressure cooker checked in a T-FAL
approved service center after 10 years of use.
Warranty
• This T-FAL product is warranted against defects in
workmanship and material for a period of ONE YEAR
from the date that the product is originally purchased.
This warranty is not applicable to replacement parts or
damage to the product resulting from misuse, accidents
or alterations to the product. T-FAL SHALL NOT BE
LIABLE FOR INCIDENTAL OR CONSEQUENTIAL
DAMAGES, HOWEVER CAUSED. Some states do not
allow the inclusion or limitation of incidental or
consequential damages, so the above exclusion may
not apply to you. If service becomes necessary within
the warranty period, please contact us Monday – Friday,
8am to 5pm EST at 1-800-527-7727.
www.t-fal.com
T-FAL - Customer Service Groupe SEB Canada - Customer Service
2121 Eden Road, Millville 345 Passmore Ave. - Toronto ON - CANADA
NJ 08332 - 1-800-527-7727 M1V3N8 - 1800.418.3325
Monday-friday 8.30 am - 5.30 pm
Protect the environment!
Your appliance contains a lot of materials which can be recovered
or recycled.
Leave it at a local waste collection point.

15
EN
T-FAL and Your Frequently Asked Questions
Problems Suggestion
The pressure cooker has
been heated under
pressure without liquid
inside:
Have your pressure cooker checked by an approved
service center.
The pressure indicator
does not rise and no
steam is released
through the valve
during cooking:
This is normal during the first few minutes. However, if this
persists, check that:
- the heat source is sufficiently strong. If not, increase it.
- the quantity of liquid in the pot is sufficient.
- the pressure cooker is properly closed.
- the gasket and edge of the pot are not damaged.
The pressure indicator
has risen and no
steam is released
through the valve
during cooking:
This is normal during the first few minutes.
However, if this persists, check that :
- Turn off the heat, let the pressure cooker cool at room
temperature until the pressure indicator drops down.
- Never touch the pressure indicator.
- Check and clean the operating valve (A), the steam
release outlet (B), the safety valve (D) and the gasket
(H).
If steam leaks from
around the lid, check: The lid is properly closed.
The lid gasket is properly affixed.
The gasket is in good condition, replace it if necessary.
The lid, gasket, gasket housing on the lid, safety valve and
operating valve are all clean.
The edge of the pot is not damaged.
Food has been burned
in the pressure cooker: Let the pot soak before cleaning.
Never use bleach or products containing chlorine.
You cannot open the
lid: Turn off the heat, let the pressure cooker cool at room
temperature until the pressure indicator drops down.
Never touch the pressure indicator.
If the food is not
cooked or is burned,
check:
The cooking time.
The power of the heat source.
If the operating valve is properly attached.
The quantity of liquid.

16
COOKING RECIPES
MEAT & POULTRY
SWEET AND SOUR CHICKEN
Serves: 10-12
Setting : 2
Pressure Cooking Time: 10 min
INGREDIENTS
3 tablespoons of vegetable oil, 2 large onions, 2 large green peppers, cored,
seeded and diced, 2 large red peppers, cored, seeded and diced, 5 pounds
boneless chicken thighs, trimmed and cut into 2” pieces, 5 tablespoons soy
sauce, 3 cups of sweet & sour sauce or duck sauce, 3 tablespoons apple-cider
vinegar, 6 tablespoons water, 3 teaspoons garlic powder, 4 scallions, white &
green parts sliced thin.
DIRECTIONS
Heat oil in pressure cooker over medium high heat. Add onions and peppers.
Cook 2 minutes. Add chicken and soy sauce. Cook for 3 minutes. Add sweet
and sour sauce, vinegar, water and garlic powder and stir well.
Cover and bring to pressure. Lower heat to stablize pressure and cook for 10
minutes.
Release pressure and open and remove lid.
Transfer to serving dish and garnish with scallions. Serve with brown or white
rice.
COQ AU VIN
Serves: 8
Setting : 2
Pressure Cooking Time: 12 min
INGREDIENTS
4 tablespoons olive oil, 8 ounces bacon, chopped, 6 pounds chicken, cut into
serving-size pieces, seasoned with salt & pepper, 2 medium onions, chopped, 4
garlic cloves, chopped, 4 tablespoons all-purpose flour, 4 tablespoons brandy,
4 cups red wine, 1 cup chicken broth, 1 teaspoon dried thyme, 2 bay leaves, 1
pound button mushrooms, cut into quarters, salt and black pepper, to taste.