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Review safety info and perform initial cleaning and checks before first use.
Details on different pressure cooker models and their specifications.
Step-by-step guide for opening the pressure cooker lid.
Instructions for adding liquids and food, and starting the cooking process.
Procedure for securely attaching the lid.
How to set the desired cooking level using the slider control.
Understanding the visual indicators for cooking levels on the lid.
Methods for safely releasing steam and cooling the pressure cooker.
Essential safety precautions for using the pressure cooker, including liquid levels and handling.
Important warnings regarding misuse, modifications, and maintenance of safety devices.
How the working valve releases excess steam to prevent overpressure.
Explanation of the safety valve's automatic venting and emergency pressure release.
The role of the safety slot as an 'emergency exit' for steam.
How the safety bolt prevents pressure build-up if handles are misaligned.
Ensuring the pot is not opened under pressure via the residual pressure valve.
Detailed view of the pressure indicator and the user-friendly slider control for settings.
Explanation of the lid handle, pot handles, and their safety features like flame-guards.
Identification of the working valve, safety valve, safety slot, and safety bolt.
Information on the lid gasket and the function of perforated/unperforated inserts.
Essential checks of safety bolt, valve, and indicator mobility before cooking.
Checking the lid gasket's contact and condition for proper sealing.
Steps to resolve issues with the black safety valve and ensure operability.
Wipe dry the rim and gasket to ensure a proper seal.
Aligning lid and pot handles for a secure closure with a click.
Using the correct lid size for the corresponding Sicomatic-D pot.
Importance of sufficient liquid for steam build-up and preventing dry boiling.
Guidelines for adding food, including salt and filling limits for frothing dishes.
Bringing to boil, setting cooking levels, and automatic venting.
Understanding indicators and managing energy supply during cooking.
References for steam release (pg. 38) and opening (pg. 37).
Using the perforated insert for steaming vegetables and delicate foods.
Using the unperforated insert for frozen foods and side dishes.
Browning meat directly in the pot before adding liquid.
Use for tender foods, operating at ~107°C with a 0.3 bar pressure.
Use for hearty foods, operating at ~119°C with a 0.9 bar pressure.
Explanation of how pressure and temperature relate to the cooking levels.
Three methods: rapid release, natural cooling, and water cooling.
Procedure for opening after pressure reduction, aligning handles.
Warning about pulling the slider too far and how to correct it.
Normal cleaning, dealing with residues, and dishwasher use.
Rinsing lid, valves, and steam release openings; manual cleaning of lid.
Cleaning, replacement criteria for lid gasket and pressure indicator seal.
Guidelines for storing the clean and dry pressure cooker.
List of common issues like slow boiling or leaking, and their probable causes.
Fixes for pressure indicator not rising or continuous steam release.
Solutions for loose handles, blocked sliding knobs, and valve issues.
Tips for combining meat and vegetables, and handling frothing dishes.
Guidance on cooking times for meat and pulses.
Factors affecting vegetable cooking times and the 'al dente' principle.
Roasting, searing, and cooking meat for soups and stews.
Specific instructions for cooking fish, especially steam release.
Benefits of cooking cereals and legumes, and liquid ratio guidelines.
List of inserts, steamer platform, and special cleaning detergents.
Details on valve plugs, safety valves, handles, and lid gaskets.
Information on mechanical timers and sealing caps.
Availability of spare lids and cooker handles.
Approximate cooking times for various vegetables at Level 1.
Approximate cooking times for different types of fish.
Approximate cooking times for dumplings, pasta, rice, risotto, and beans.
Approximate cooking times for various fruits.
Approximate cooking times for various cuts of beef, veal, and pork.
Approximate cooking times for chicken, lamb, mutton, venison, rabbit, turkey, goose, duck.
Approximate cooking times for various whole grains like buckwheat, rice, and wheat.
General| Brand | Silit |
|---|---|
| Model | Sicomatic-D |
| Category | Electric Pressure Cooker |
| Language | English |
