Cooking Under Pressure - Kuhn Rikon DUROMATIC Mode D'emploi

9.

COOKING UNDER PRESSURE

Only hold the hot pressure cooker by its grips or handles. Always handle the
pressure cooker with extreme care, especially if it is filled with hot liquid. If your
pan has metallic handles, the use of oven gloves may be necessary.
To avoid damage to the appliance, never allow the pressure cooker to boil dry.
Never leave an empty pressure cooker on a hot hob.
This cooker is not suitable for the preparation of apple compote, cranberries,
porridge (oat flakes), barley or other cereals (except those listed in section 16),
peas, pasta, macaroni or rhubarb. These foods tend to foam and froth and
could block the valve.
In the case of problems during cooking: remove the pressure cooker from the heat
source and allow it to cool.
Place the properly closed cooker on a heat source commensurate with the size of the
pressure cooker base. See underside of cooker base for correct size. (See section 14)
Next turn the heat source up to full power.
As food begins to boil, any air present in the pressure cooker firstly escapes through
the valve. The valve cap will then move up. Now, the pressure indicator stem rises with
increasing pressure inside the pressure cooker. Please observe: after a short while the first
red (pressure indication) line will become visible indi-cating that cooking level 1 has been
reached.
The cooking time begins (see the cooking time table in section 16) once the desired
cooking level has been reached.
MEANING OF COOKING LEVELS:
Cooking level 1
Gentle cooking at a low cooking pressure (0.4 bar).
Cooking level 1 is reached as soon as the first red line on
the pressure indicator stem is visible. The first red line
should always be visible during the entire cooking time.
Cooking level 2
Rapid cooking at a high cooking pressure (0.8 bar).
Cooking level 2 is reached when both red lines on the
pressure indicator stem are visible. The second red line
should always be visible during the entire cooking time.
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