9
Question Answer
I'm having trouble closing the lid.
Sealing Ring improperly installed: Reposition the Sealing Ring.
Float Valve in Up position: Gently push the Float Valve down.
I’m having trouble opening
the lid.
Pressure has not fully been released: Gently turn the Pressure Limiting Valve to “CEILING
VENTING” to release remaining pressure.
Float Valve in Up position: Gently push the Float Valve down.
A lot of steam keeps shooting
out from the valve during
cooking.
The valve is in “CEILING VENTING” position
: Move the Pressure Limiting Valve to “AIRTIGHT”
position.
Display shows LID and beeps.
Lid is not properly closed:
• Fully turn Lid counter-clockwise to close in order to use pressure cooking functions.
• Fully remove Lid from body in order to use BROWN/SAUTE function.
• Use Lid for STEAM and SLOW COOK functions.
Display shows E3. Overheating is detected: Press "CANCEL" to stop cooking and check if the food at the bottom of the
Inner Pot is burnt.
Display is blank after plugging in
power cord.
Bad power connection or no power: Check the power cord from the appliance to the wall outlet to
ensure a good connection.
Rice only partially cooked or is
too hard.
Didn’t use enough water: Adjust rice to water ratio according to recipe.
Lid opened too early: After cooking cycle is complete, leave the Lid on for an extra 5 minutes.
Rice is mushy or watery. Adjust rice to water ratio according to recipe.
TIPS AND ADVICE
Read this manual thoroughly and follow all instructions.
• Be familiar with the recipe and have all ingredients prepped
before you begin.
• Be sure the Lid is secured and locked properly before
beginning.
• Cut foods into equal-sized pieces to promote even cooking.
In recipes that call for multiple ingredients, cut those that
cook more quickly into larger pieces and those that cook
more slowly into smaller pieces.
• Many different cooking liquids can be used in this appliance,
for example: wine, beer, bouillon, fruit juices, water, broth
and more.
• After becoming familiar with your appliance, you can readily
adapt conventional recipes to be used with it and in general,
cut cooking times by two thirds. The amount of liquid used
may also have to be reduced because there is very little
evaporation in the appliance. Reduce the required liquid so
there is only about 1/2 cup more than desired in the finished
product. Remember, however, there must always be some
liquid in the appliance to produce the necessary steam. Try
using this rule: 1 cup of liquid for the first 15 minutes of
pressure cooking then 1/3 cup of liquid for each subsequent
15 minutes. This can still vary, so if your appliance will not
build pressure, you will have to add more liquid until it is
able to build pressure.
• Since flavors are more intense, reduce the amount of herbs
and seasonings when adapting from conventional recipes.
Fresh herbs are better for pressure cooking than dried.
• In general, this appliance cooks food in about 1/3 the time of
conventional cooking methods.
• If you wish to cook food in less time than the pre-
programmed amount, observe the timer and press
“CANCEL” when desired cooking time has elapsed.
• Always check to make sure your gasket and Float Valve are
clean, unobstructed and in good working order.
• When cooking under pressure, never fill above the fill line of
the Inner Pot markings.
• If you are making soup and you are at the fill line, do not
release pressure manually because hot liquid could
spray out.
• Never attempt to open Lid while under pressure and while
Red Float Valve is still up. Always open appliance with the
Lid facing away from you.
• When manually releasing pressure, evaporation of some
liquid may occur (i.e. when making rice or risotto). This is
normal, but caution must be used to prevent injury.
• When cooking soups or stews with hearty ingredients such
as potatoes or meat, as much as 5 or 6 cups of liquid must
be used to prevent ingredients from overcooking or burning.
• Never exceed the Maximum Fill Amount of the appliance.
• Make sure the Lid is on firmly and tightly and moved as far
counterclockwise as it will go to allow proper locking.
• Hot foods/liquids will come to pressure more quickly than
cold foods/liquids.
• When pressure cooking is completed, follow recipe
instructions for Quick or Natural Release.
• More nutrients are preserved during pressure cooking than
with traditional cooking methods, as less liquid is used and
thus fewer nutrients are lost to evaporation.
• Remember that it will take approximately 5-40 minutes
(depending on the recipe) for pressure to build and pressure
cooking to begin.
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