Tramontina TRAS 0512 User manual

USER MANUAL
www.tramontina.com.au
PRESSURE COOKER Ø22cm 6.0L
Ref. Number: TRAS 0512
www.tramontina.com.au
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Cover_User_Manual_target.pdf 1 24/08/11 10:27 AM

TRAMONTINA PRESSURE COOKER |USER MANUAL
3
IMPORTANT SAFEGUARDS
INTRODUCTION AND BENEFITS
SAFETY PRECAUTIONS
QUICK INFORMATION
COMPONENTS & FEATURES
OPERATING INSTRUCTIONS
RELEASING THE PRESSURE
CLEANING AND MAINTENANCE
TROUBLE-SHOOTING
COOKING TIME FOR REFERENCE
4
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15
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CONTENT
ITEM NUMBER
TRAS 0512
BODY DIAMETER
22cm
NOMINAL CAPACITY
6.0 L
WORKING PRESSURE
60 (kPa or 8.7 psi - Max. 120°C
100 (kPa) or 14.5 psi- Max. 125°C
PRODUCT INFORMATION IMPORTANT!
When any parts are replaced, only our own
ORIGINAL spare parts designed for this
pressure cooker may be used.
If repairs are necessary, please contact our
Customer service department. Repairs may
only be undertaken by authorised repairers.
PLEASE READ ALL INSTRUCTIONS BEFORE FIRST USE.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.

USER MANUAL |TRAMONTINA PRESSURE COOKER
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When using pressure cookers, basic safety precautions should always be followed:
1. Read all instructions thoroughly.
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. Do not use the pressure cooker other than for its intended use.
7. This appliance cooks under pressure – improper use may result in a scalding injury. En-
sure the unit is properly closed before operating. See page 7, 8 and 13.
8. Do not ll the unit over 2/3 (two-thirds) full. When cooking foods that expand during
cooking, such as rice or dried vegetables, do not ll the unit over ½ (half) full. Overlling
may cause the vent pipe to clog, causing the unit to develop excess pressure. See page 16.
9. Be aware that certain foods, such as apple sauce, cranberries, pearl barley, oatmeal or
other cereals, splitpeas, noodles, macaroni, rhubarb or spaghetti can foam and froth and clog
the pressure release device (steam vent).These foods should not be
cooked in a pressure cooker.
10. Always check the pressure release devices for clogging before use.
11. Do not open the pressure cooker until the unit has cooled and all internal pressure has
been released. If the handles are difcult to push apart, this indicates that the cooker is still
pressurised – do not force it open. Any pressure in the cooker can be hazardous. See page 15.
12. Do not use this pressure cooker for pressure frying with oil.
13. When the normal operating pressure is reached, turn the heat down so all the liquid,
which creates the steam, does not evaporate.
IMPORTANT SAFEGUARDS

TRAMONTINA PRESSURE COOKER |USER MANUAL
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The structure of a pressure cooker consists of a regular cooking pot and a special lid
that locks in place on the top of the cook pot. When the cooker is heated up, steam is
sealed inside and creates pressure. With this high pressure, the internal temperature in
the cooker is raised above the normal boiling point of water, which leads to a faster and
healthier cooking process.
FASTER
On average, a TRAMONTINA pressure cooker prepares food up to 3 times faster than
conventional cooking methods. Meals that can take up to one hour with conventional
cooking can be ready in as little as 20 minutes with a TRAMONTINA pressure cooker.
TASTIER
Food tastes better when it is prepared by a TRAMONTINA pressure cooker.The shorter
cooking time allows food to retain its full and natural avor. Less seasoning is required,
up to half of what you would normally use and very little avor is actually lost during
cooking. Unlike microwave cooking, meat prepared in a TRAMONTINA pressure cooker
is golden brown. Simply sauté, then cook under pressure. It is delicious!
HEALTHIER
More Vitamins and minerals are retained in food prepared by a TRAMONTINA pressure
cooker.We all know that the longer food cooks, the more nutrients will be lost.
TRAMONTINA pressure cookers help food retain more than twice their vitamins and
nutrients compared to conventional stove-top cooking, by using less water.
MULTI-FUNCTIONAL
A TRAMONTINA pressure cooker can be used for steaming, simmering, stewing,
roasting and even defrosting. Cooking time is saved for everything from delicate soups
and desserts to hearty meat dishes.
INTRODUCTION & BENEFITS

USER MANUAL |TRAMONTINA PRESSURE COOKER
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PEOPLE NOT
FAMILIAR WITH
THE USE OF THIS
PRESSURE COOKER
SHOULD NOT BE
ALLOWED TO USE IT.
IF YOU USE THIS
PRESSURE COOKER
WHEN CHILDREN
ARE IN THE
VICINITY, PLEASE
BE PARTICULARLY
CAREFUL.
• This pressure cooker may only be used for the purpose
for which it was designed – fast cooking. It may only be
used as a “normal” saucepan WITHOUT a lid. Please never
use it in a baking oven or in a microwave.
• The pressure cooker may only be placed on the
appropriate hob for its size. For example, if the gas ame
overlaps the sides of the cooker, the handles may be
damaged.
• When using an electric hotplate, the diameter of the
hotplate must be smaller than or equal to that of the
cooker.
• When using a ceramic hob, the base of the cooker must
be absolutely clean and dry.
• Never touch the outside of the pressure cooker during
the cooking procedure as you may burn yourself. If the
pressure cooker is still hot, it must only be touched or
moved with great care and by the handles on the pressure
cooker itself, not by the handle on the lid.
• This pressure cooker must never be used without liquid
or it may be permanently damaged.
The minimum amount of liquid should be ca. 3/8 litres.
• The pressure cooker must never be lled more than 2/3
(two-thirds) full, or when cooking food which expands
or bubbles strongly (e.g. rice or pulses) it should not be
lled more than ½ (half) full.These foods should rst be
brought to the boil in the uncovered pressure cooker and
then skimmed before the lid is closed.
• Under pressure, the pressure cooker must never be used
for roasting or frying using fat or oil.
• When preparing foods with an articial skin, for
example, sausages, this must rst be pierced. If the skin is
not pierced it will expand under pressure and may burst.
• If you have cooked meat with the skin on which is
swollen after cooking, do not pierce it but simply let it go
down.

TRAMONTINA PRESSURE COOKER |USER MANUAL
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You should not pressure-cook foods which tend to cause foaming, such as apple purée,
rhubarb, spaghetti, rolled oats or other types of cereals. As these foods can be swirled
upwards during cooking, there is a risk of the cooker valve becoming blocked.
If the contents are mushy, the pressure cooker must be agitated gently before opening.
During cooking, bursts of steam will be given off vertically from the centre of the regu-
lator valve. Please take care that you do not come into contact with this hot steam.
BEFORE FIRST USING THE PRESSURE COOKER, PLEASE READ THESE
INSTRUCTIONS THOROUGHLY.
During the cooking process, the safety devices must not be interfered with.
When the pressure cooker is under pressure, force must never be used to open it;
the pressure cooker must be allowed to cool down before it is opened. Steam pressure
must be completely released otherwise it will not be possible to open the cooker. Please
observe the opening instructions (page15).
Do not undertake any modications to the safety devices, otherwise there is risk of
scalding. When releasing the steam, keep hands, head and body clear of the steam.
Only original accessories and spare parts or lids and pans, specically designed for these
pressure cookers, should be used.
Pressure cookers or accessories which are deformed or damaged in any way should not
be used under any circumstances.
If repairs are necessary at any time, please contact our Customer Service department on
1800 110 885 or visit www.tramontina.com.au
BEFORE COOKING
Each time before using the pressure cooker, check that the safety valve, pressure
regulator valve and sealing ring are clean and in proper working order.
Pay special attention to the fact that the safety valve on the underside of the lid should
be free to move (“wiggles”) and cannot be pushed so far into the recess of the lid that
the red pin can be seen on top of the lid – this should only happen when the lid is
locked and pressure has built up inside the cooker.
SAFETY PRECAUTIONS

USER MANUAL |TRAMONTINA PRESSURE COOKER
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Before using your pressure cooker for the rst time, please read these instructions for
use carefully and keep them in a safe place for future reference.
1. OPEN
Release the lid-lock. Draw the
lid and cooker handles apart.
Remove the lid
2. CLOSING
The circle symbols on the lid
and the cooker handle should be
opposite one another. Push the
lid and cooker handles together
– the cooker lid is locked.
3. FILL WITH THE FOOD TO BE COOKED
Take care to observe the minimum
liquid level of approx. 3/8 litre!
Now add the food to be cooked – maximum
½ (half) full for foods which swell up or foam;
maximum 2/3 (two-thirds) full for all other foods.
QUICK INFORMATION

TRAMONTINA PRESSURE COOKER |USER MANUAL
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4. SET PRESSURE LEVEL
5. TURN THE HEATING
ELEMENT UP TO FULL
6. PRESSURE COOKING STARTS
When steam escapes, turn the heating
element down to the lowest setting.
7. COOKING TIME FINISHED
Switch off the stove.
8. RELEASE THE PRESSURE
SLOWLY IN STAGES...
or, depending on the recipe, wait
until the pressure has subsided.
Caution: the steam is extremely hot.
(See page 15)
9. OPEN THE PRESSURE
COOKER

USER MANUAL |TRAMONTINA PRESSURE COOKER
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The pressure regulator valve allows variable cooking
settings. The valve automatically keeps the pressure and
temperature at the desired setting.
Position 1for gradual cooking (0.6 bar/60 kPa or 8.7 psi)
Position 2for quick cooking (1,0 bar/100 kPa or 14.5 psi)
Position for gradual release of pressure
Position for cleaning the valve
Maximum permitted pressure for this pressure cooker:
3.0 bar / 300 kPa
6
9
8
1
7
5
3
2
4
1.Pressure regulator valve
2. Safety valve/Pressure indicator
3. Sliding locking-catch
4. Safety window
5. Locking marks
6. Lid with sealing ring
7. Handle with ame protection
8. Cooker pot
9. Thermal sandwich base
COMPONENTS & FEATURES

TRAMONTINA PRESSURE COOKER |USER MANUAL
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THE SAFETY VALVE, WHICH ALSO ACTS AS A
PRESSURE INDICATOR:
While pressure in the cooker is building up, the RED
pressure indicator is visible and the cooker is locked
(never attempt to open it using force).
If the pressure indicator is not visible, the cooker is no
longer under pressure. It can then be opened safely by
following the instructions.
If for any unexpected reason the pressure regulator
valve does not release steam as it should, this valve will
open in accordance with the prescribed values.
THE LOCKING SYSTEM:
Place the lid on the cooker so that the locking markings
are opposite each other and slide lid and cooker handles
one above the other.The sliding locking-catch clicks
audibly into place. As a pressure cooker generates very
high pressure and steam temperature, under the subject
OPENING please be certain to observe the instructions
on page 14 of these instructions for use.
THE SAFETY WINDOW:
An additional safety element is the safety window let
into the top of the lid. If there is excessive pressure in
the cooker, the sealing ring forces its way out through
this window, and the steam can escape.

USER MANUAL |TRAMONTINA PRESSURE COOKER
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THE LID AND SEALING RING:
Sealing rings are subject to wear and tear and must be
replaced when necessary.
Important: You should only use Tramontina sealing rings.
THE SLIDING LOCKING-CATCH:
When the lid is closed, the sliding locking-catch clicks
audibly into place.The lid can then only be unlocked by
pressing the locking-catch in the direction of the cooker
body.
THE PRESSURE COOKER:
This pressure cooker – with its attractive, timeless design
– is made of high quality, 18/10 stainless steel, is easily
cared for and – WITHOUT ITS LID – may also be
cleaned in the dishwasher. It may also be used as a sauce-
pan WITHOUT the lid.
THE THERMAL SANDWICH CAPSULE BASE:
The Tramontina pressure cooker has a super-strong base
for all hob types. It is absolutely stable, guarantees ef-
cient heating and saves energy.

TRAMONTINA PRESSURE COOKER |USER MANUAL
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FILL THE PAN WITH SUFFICIENT LIQUID TO GENERATE THE NECESSARY
STEAM (WATER, SAUCE OR STOCK).
WARNING: Always add adequate liquid. NEVER let the pressure cooker “cook dry”.
MINIMUM & MAXIMUM AMMOUNT OF FOOD
Minimum 1/3 (one-third) of a litre of liquid (330ml).
Maximum 1/2 (half) full for foods that swell or tend to foam up.
Maximum 2/3 (two-thirds) full for all other cooking.
Please observe the ller scale inside the pan.
CLOSING THE PRESSURE COOKER
Before placing the lid on the pressure cooker,
ensure the silicone ring/gasket is placed correctly.
Then, place the lid so that the markings on the lid
and handle are adjacent, and slide handles so they
end up one over the other. The sliding locking-
catch clicks audibly into place.
OPERATING INSTRUCTIONS

USER MANUAL |TRAMONTINA PRESSURE COOKER
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Select the desired cooking level with the help of the
pressure regulator valve:
POSITION 1:
Gentle cooking at about 113°C/0.6 bar. For steaming
and stewing more delicate foods such as vegetables,
sh, fruit, etc.
POSITION 2:
Fast cooking at about 120°C/1.0 bar.
For cooking and braising, e.g. meat, soups, stews, etc.
PLACE THE PRESSURE COOKER WITH PRESET COOKING SETTING ON THE CORRECT SOURCE OF HEAT,
AND TURN THIS UP TO FULL POWER.
As soon as the pressure indicator becomes visible, it
will still take a few minutes until the working pres-
sure is reached and the cooker is correctly sealed.
When working pressure is reached, the regulator valve
releases steam continuously so that no excess pressure
can build up.
Only at this point should the source of heat be turned
down. In this way, you avoid unnecessary consumption
of energy and the risk of the cooker boiling dry.
THE ACTUAL COOKING TIME STARTS AT
THIS MOMENT.

TRAMONTINA PRESSURE COOKER |USER MANUAL
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The heating source is turned off when cooking time is nished, and the pressure in the
cooker must be released. Take the cooker away from the hob and place it on a suitable
surface. For releasing the pressure, you have the following options:
LET IT COOL DOWN:
Wait until the safety valve has completely disappeared.
This is the recommended method for foods which are
mushy or tend to foam.
GRADUAL RELEASE OF PRESSURE:
Turn the pressure regulator valve slowly to this
position:
WARNING:The escaping steam is extremely hot.The steam
escapes vertically, so please do not hold your hands above the
valve.Wait until all the steam has escaped and the pressure
indicator is no longer visible. This method is not suitable for
foods which are mushy or tend to foam.
QUICK RELEASE OF PRESSURE:
Hold the cooker under cold running water until no
more steam escapes.
When the pressure indicator has dropped completely
out of sight, the cooker is no longer under pressure.
Turn the pressure regulator valve to the “0” position;
you can now open it and the lid can be taken off.
WARNING: Never use force to open the lid, and never
interfere with the safety systems. The cooker can only be
opened when it is no longer under pressure.
WARNING: Never submerge the cooker in water. Please make sure the
drain is NOT closed before proceeding with the quick release.
RELEASING THE PRESSURE

USER MANUAL |TRAMONTINA PRESSURE COOKER
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CLEANING THE SAFETY VALVE
Clean the base of the valve on the inside of the cooker.
Check that it is functioning properly with light pressure
on the pin.
CLEANING THE PRESSURE REGULATOR VALVE:
Check against the light that the valve passages under the
regulator valve are not blocked.
Clean these with a needle or a pin. (FIG.1)
Turn the plastic top into position. (FIG.2)
Press the pressure regulator valve against the lid (FIG.3)
and pull the pressure regulator until it comes off (FIG.4).
Press the ring, x the internal tube with your ngers and
pull until all internal parts of the valve come out (FIG.5).
Clean with water and mild soap (FIG.6). After cleaning the
pressure valve, assemble using the reverse method.
Clean your pressure cooker after every use with hot water
and washing-up liquid. Please do not use any abrasive or
caustic cleaners, or cleaners containing chlorine.
The cooker – without its lid – can also be cleaned in the
dishwasher.The lid should always be cleaned by hand.
CLEANING & REPLACING THE SEALING RING (GASKET)
To clean the sealing ring, rinse it under hot running water
and dry it. As soon as the sealing ring becomes hard and
turns a brownish colour it should be replaced.
CLEANING & MAINTENANCE
FIG. 1
FIG. 2
FIG. 3
FIG. 4 FIG. 5 FIG. 6

TRAMONTINA PRESSURE COOKER |USER MANUAL
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TROUBLE-SHOOTING
The pressure cooker takes a long time to come to the boil:
• The source of heat is not hot enough
• Turn up the source of heat to maximum
1
The pressure indicator does not rise, and during cooking no
steam escapes from the valve:
• This is perfectly normal in the rst few minutes
If this persists, check whether:
• the source of heat is hot enough; if not, turn it up
• there is sufcient liquid in the cooker
• the pressure regulator valve is set at “0”
• the pressure cooker is closed properly
• the sealing ring or the rim of the cooker is damaged
2
The safety valve has risen, and during cooking no steam escapes from the
pressure regulator valve:
• Hold your pressure cooker under cold running water to release the pressure
• Open the cooker
• Clean the pressure regulator valve and the safety valve
3
Steam escapes from all around the lid:
• Check the lid is properly closed
• Check the sealing ring is properly tted
• Check the condition of the sealing ring (if necessary, change it)
• Check the lid, the safety valve and the pressure regulator valve are clean
• Check that the rim of the cooker is in good order
4
The lid cannot be opened:
• Check whether the safety valve has dropped completely; if not, release the pressure
• If necessary, cool the pressure cooker under cold running water
5
The food being cooked is either not fully cooked or overcooked:
• Verify the cooking time
• Check the hotplate output
• Ensure that the pressure regulator valve is correctly set
• Check the amount of liquid
6
7
8
The food being cooked has burnt onto the cooker:
One of the safety devices is triggered:
• Leave your pressure cooker to soak for a good time before cleaning it
• Do not use any caustic cleaners or cleaners containing chlorine
• Turn off the source of heat and remove the cooker from it
• Allow the cooker to cool down
• Open it, following the instructions
• Check the pressure regulator valve, the safety valve and the sealing ring and clean them.
Note: If you are unable to solve
a problem or correct a defect,
please contact Tramontina
Customer Service for further
guidance on 1800 110 885 or
[phone] if overseas.
Use only the appropriate spare
parts for the TRAMONTINA
pressure cooker.

USER MANUAL |TRAMONTINA PRESSURE COOKER
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Every time you cook, always make sure that the correct amount of liquid is added –
you must never cook dry. Please also make sure that the cooker is never lled
more than 2/3 (two-thirds) full.
Please read the corresponding instructions in these Instructions for Use.
Different cooking times will also depend on quality and size of the food to be cooked.
For this reason, the times given below can only be treated as approximate. After a time,
you will accumulate enough experience yourself to know exactly how long you must
cook your food.
It is not necessary to defrost deep-frozen foods in advance; it is sufcient to lengthen
the cooking times slightly.
Soups and stews with braised meat:
Where cooking times for the different ingredients do not vary too much (e.g. for meat
and vegetables), brown the meat and then add the vegetables with the
water.When cooking times vary widely, interrupt the meat cooking and add the
vegetables and water for the last few minutes. By doing this, the meat and the vegetables
will nish cooking at about the same time.
For soups and stews you should note:
Foods which tend to foam up must be brought to the boil in an uncovered pressure
cooker and should be skimmed off before you close the cooker (ensure there is still
the required amount of liquid in the cooker). When cooking is nished, let the steam
escape slowly or leave the pressure cooker to cool down.
Meat is brought to the boil in the uncovered pressure cooker.
The liquid is then topped up as necessary. Pieces which are
too large should be cut up and browned individually, then
laid over one another to complete the cooking process.
MEAT FROZEN FOOD
The otherwise lengthy times needed to defrost frozen foods
shrinks to minutes with the pressure cooker, but the time
will still depend on the type and amount of the food to be
defrosted. Defrosting in the pressure cooker preserves the
vitamins, minerals and avours of your food.

TRAMONTINA PRESSURE COOKER |USER MANUAL
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COOKING CHARTS
WARRANTY
Food Time (min.) Pressure
Cong.
Bean soup 20 2
Pea soup 20-25 2
Vegetable soup 4-8 2
Semolina soup 3-5 2
Goulash soup 10-15 2
Potato soup 5-6 2
Minestrone 8-10 2
Boiling chicken 25-35 2
Cabbage stew 15 2
Lentil (soaked) 13-15 2
Beef Stew 8-10 2
Turkey 25-35 2
Veal (sliced) 6 2
Veal (fricassee) 5 2
Veal (roast) 15-20 2
Food Time (min.) Pressure
Cong.
Cauliower 3-7 1
Peas, green 3-5 1
Carrots 3-7 1
Stuffed capsicum 6-8 1
Mushrooms 6-8 1
Beetroot 15-25 1
Cabbage 5-15 1
Spinach 3-4 1
Beans 8-15 2
Potatoes 6-8 2
Knuckle of pork 30-40 2
Goulash 15-20 2
Chicken 20-25 2
Beef roast 40-50 2
Pork roast 25-30 2
The TRAMONTINA Pressure Cooker has a two year
warranty against material & manufacturing defects.The
warranty only covers the body; it does not cover parts of
the pressure cooker which are subject to wear (e.g. gasket
and O-ring for safety valve).
Improper use will result in cancellation of the warranty.
The warranty will only be considered valid if the product
is used in accordance with these Instructions for Use and
upon presentation of a dated proof of purchase.
* Cooking times shown above are guidelines only, due to the variations in tenderness of meat and vegetables.
Adjust to suit your own taste.

TRAMONTINA AUSTRALIA
Tras Marketing and Sales Pty Ltd
Unit 7, 167 Prospect Highway
Seven Hills, NSW 2147
Phone: [phone]
www.tramontina.com.au
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Cover_User_Manual_new.pdf 2 15/04/11 9:55 AM