Notes On Cooking Times - DS Produkte 06602 Mode D'emploi

EN
the pressure control valve during the cooking process, increase the supply of heat. If
there is a rapid, increased escape of steam from the pressure control valve, reduce
the supply of heat again!
6. After the cooking time expires, remove the pressure cooker from the stove and follow
the instructions provided in the next section ("Pressure Reduction").
Pressure Reduction
PLEASE NOTE!
■ Never immerse the hot, pressurised cooker completely in water.
There are three options for cooling and reducing pressure: Once the pressure cooker
has been taken off the stove, the pressure can be reduced slowly or quickly. Which op-
tion is most suitable will also depend on the type of food you have prepared. For delicate,
frothy or swelling foodstuffs, you are advised to reduce the pressure slowly.
1. Slow pressure reduction
Allow the pressure cooker to cool down naturally.
2. Quick pressure reduction
A. Place the pressure cooker in the sink under the tap and cool it down with cold,
running water. But never cover it entirely with water.
B. Move the pressure control valve (1) to the
face and hands out of the danger zone!
Only once the pressure cooker has cooled down suffi ciently and normal pressure pre-
vails inside the cooker does the valve head of the safety valve (2) drop back down into
the pressure lid (10). If there is no longer any steam escaping from the valves, the pres-
sure lid can be opened.

Notes on Cooking Times

The cooking times depend greatly on the quantity, shape and size of the food and on the
internal pressure inside the pressure cooker. The cooking times are generally shorter
when using a pressure cooker than they are with conventional cooking. The short cook-
ing times are achieved because the steam pressure means that higher temperatures
prevail inside the pressure cooker. The following should be noted when calculating the
cooking time:
The cooking time is measured from the point when the pressure cooker has
reached its operating pressure. The pressure cooker has reached operating pres-
sure when after heating up the safety valve (2) has risen up and steam is emerg-
ing from the pressure control valve (1) (see also the "Use" chapter, "Cooking
Process" section).
Tips and Hints for Cooking
• Frozen food should be defrosted fi rst. If food which is frozen is prepared using the
pressure cooker, the cooking time must be correspondingly extended.
• Dried vegetables and pulses (such as chickpeas and beans) should be soaked in
water prior to cooking.
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(steam release) position. Keep your