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General| Material | Stainless steel |
|---|---|
| Induction Compatible | Yes |
| Dishwasher Safe | Yes |
| Category | Pressure Cooker |
| Diameter | 22 cm |
| Non-stick coating | No |
| Oven safe | No |
| Capacity | 6.5 liters |
| Color Options | Black, Red |
| Pressure Settings | 2 |
Details the advanced valve and hermetic systems for healthier cooking.
Formal declaration of compliance with EU safety and technical standards.
Highlights one-hand operation and ergonomic design for user convenience.
Focuses on maximum safety through independent devices and valve systems.
Explains steam retention for reduced cooking time and energy saving.
Details the 3 automatic temperature control settings for various foods.
Covers future-focused design, Silargan/stainless steel, and available inserts.
Mentions TÜV safety seal, 10-year spare parts guarantee, and origin.
Covers precautions for heating, handling, and unattended use.
Details safe practices for steam release and opening the cooker.
Emphasizes cleaning adherence and correct liquid quantities for safety.
Guides on initial reading, rinsing, and preparation for first use.
Emphasizes checking safety features and supervising children during use.
Details necessary liquid amounts and warns against boiling dry.
Specifies minimum and maximum filling levels for different food types.
Advises on deep frying, medical use, oven use, and original spare parts.
Covers spare parts, gasket checks, and periodic expert inspections.
Stresses reading safety instructions and the manual before first use.
Guides on rinsing all parts and initial boiling for stainless steel models.
Instructs on checking the free movement of the pressure indicator and safety bolt.
Lists available models by net volume and material type.
Illustrates filling with liquid and food, then closing the lid.
Provides step-by-step visual guide for correctly closing the cooker.
Explains how to use the slide control to select cooking levels 0, 1, or 2.
Details the process of safely removing the lid after cooking.
Shows how to read and use cooking level indicators 1 and 2.
Explains using the cooker as a conventional pot with setting 0.
Guides on safely releasing steam and cooling the cooker after use.
Describes the primary valve releasing excess steam when pressure exceeds limits.
Explains the secondary safety valve and its automatic venting function.
Details the lid rim safety slot as an additional pressure release point.
Covers the bolt preventing opening under pressure and the locking mechanism.
Explains the clear pressure indicator and ergonomic one-hand slide control.
Details the lid handle with slide control and the pot handle's safety features.
Describes the operating valve, safety valve, and safety slot on the lid.
Covers the sealing gasket and optional perforated/non-perforated inserts.
Instructs to check safety devices, pressure indicator, and lid gasket.
Advises on checking the gasket's condition and timely replacement.
Guides on addressing triggered safety devices and testing the safety valve.
Instructs to clean the rim and gasket before closing for proper sealing.
Details aligning markings on the lid and handle for correct closure.
Explains how to press and slide the lid handle to lock it securely.
Stresses using the correct lid with the matching bottom part.
Guides on adding liquid and food, including salt and filling limits.
Explains heating, selecting cooking levels (1 or 2), and automatic venting.
Details reaching cooking temperature, adjusting heat, and avoiding boiling dry.
Refers to pages for steam release and opening procedures.
Details using the perforated insert for vegetables and delicate foodstuffs.
Explains using the non-perforated insert for frozen food and side dishes.
Guides on browning and cooking meat directly in the pressure cooker base.
Explains the meaning and application of settings 0, 1, and 2.
Describes using the cooker as a conventional pot.
Details use for steaming delicate foods with limited temperature.
Explains use for longer cooking dishes with higher temperature limit.
Highlights the unique valve system for gradual steam release.
Guides on rapid steam release using the slide control.
Explains waiting for the pressure indicator to retract naturally.
Details the method of cooling the cooker under running water.
Provides step-by-step instructions for safely opening the cooker after pressure release.
Advises on removing food residues and cleaning the cooker base.
Details manual cleaning of the lid, transparent valve, and steam outlet.
Guides on cleaning the gasket and its replacement criteria.
Covers proper storage and immediate replacement of defective sealing caps.
Addresses issues like low power or defective sealing cap causing slow heating.
Covers causes like incorrect setting, low power, or defective gasket.
Explains causes for droplets like foreign particles or worn gasket.
Addresses issues like incorrect setting or soiled transparent operating valve.
Discusses causes like high power or soiled/stuck operating valve.
Covers causes like high power or triggered safety valve.
Explains causes like residual pressure or safety mechanisms.
Addresses issues with the residual pressure locking mechanism and the lid handle.
Covers causes and remedies for damaged or loose lid and pot handles.
Explains causes for difficult closing, such as gasket issues.
Addresses problems with the slide control and pressure indicator after closing.
Covers issues with the pressure indicator staying raised without steam.
Provides guidance on cooking soups and stews with braised meat.
Explains factors influencing cooking times and general rules.
Lists cooking times for various vegetables, specifying 'al dente' results.
Details browning meat and adding liquid for simmering.
Provides instructions for cooking fresh fish, emphasizing slow cooling.
Explains benefits of cooking whole grains like wheat for health and energy.
Lists various inserts like perforated, non-perforated, and steamer platforms.
Details available spare parts including transparent valve, lid, and handles.
Lists kitchen timers, sealing caps, and specialized detergents.
Provides cooking times for various vegetables based on size and desired texture.
Lists cooking times for different types of fish, with specific instructions.
Offers cooking times for dumplings, pasta, rice, and various pulses.
Lists cooking times for different types of fruit preparations.
Provides detailed cooking times for various cuts of beef, veal, and pork.
Lists cooking times for chicken, lamb, mutton, and venison cuts.
Offers cooking times for rabbit, turkey, goose, and duck preparations.
Details cooking times for cereals like buckwheat, barley, oats, millet, and rye.
