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10.- The minimum amount of liquid should be: 4,0 L - 1,3 L
6,0 L - 2,0 L
8,0 L - 2,6 L
11.- The pressure cooker must never be filled more than
2/3-full, or when cooking food which expands or bubbles
strongly (e.g.rice or pulses) not more than half-full. These
foods should first be brought to the boil in the uncovered
pressure cooker and then skimmed before the lid is closed.
12.- Under pressure, the pressure cooker must never be used
for roasting or frying using fat or oil.
13.- When preparing e.g. sausages with an artificial skin, this
must first be pierced. If the skin is not pierced, it will expand
under pressure and may burst. Any splashes thus
occasioned may cause burns.
14.- If you have cooked meat with the skin on which is swollen
after cooking, do not pierce it but let it go down. Otherwise
you might burn yourself.
15.- You should not pressure-cook foods which tend to cause
foaming, such as apple puree, rhubarb, spaghetti, rolled
oats or other types of cereals. As these foods can be
swirled upwards during cooking, there is a risk of the
regulating valve becoming blocked.
16.- If the contents are mushy, the pressure cooker must be
agitated gently before opening it.
17.- During cooking, bursts of steam will be given off vertically
from the centre of the steam output. Please take care thet
you do not come into contact with this hot steam.
18.- When the pressure cooker is under pressure, force must
never be used in an attempt to open it.
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