GETTING A CQUAINTED
Your pressure cooker is like a saucepan with a very special cover
that locks in place. Air is automatically exhausted and steam is
sealed inside creating pressure within the unit. Under pressure,
internal temperatures in the cooker are raised above the normal
boiling point of water, causing foods to cook faster. At 15 pounds
of pressure, a temperature of 250 ° R (or 121 ° C.) is reached inside
the pressure cooker. These higher temperatures speed cooking,
and the moist steam atmosphere tenderizes meats naturally.
It is important to become familiar with the various parts of the
pressure cooker (Fig. C) and to read the "HOW TO USE" section
beginning on page 8 before using the unit for the first time.
Pressure Regulator
Vent Pipe
Overpressure Plug Air Vent/Cover Lock
Sealing Cover Handle
Ring
Helper
Handle
(Does not apply
to stock no.
01241)
Bod,
Fig. C
Body Handle
Cover
Cooking rack
Before the first use, remove the sealing ring (Fig. D) by simply
pulling it out of the inside rim of the cover.
Wash sealing ring, cover, body, and cooking rack (Fig. C) in hot,
sudsy water to remove any packaging material and white manu-
facturing lubricant. Rinse all parts with warm water and dry.
Then, replace the sealing ring, being careful to fit it under the stop
tabs and the lock pin (Fig. D) which are located on the inside rim
of the cover.
Fig. D
Stop Tab
Lock
Sealing Ring
®
Stop Tab
6 7
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