T-Fal P31052 - Descriptive Diagram; Pressure Cooker Parts Identification

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Descriptive Diagram - Description - Descripción de las piezas

*depending on model - *selon le modèle - *según modelo

A

G

D

B

C

E

F(a)

F(b)

H

I*

J

K

L

M

Table of Contents

Descriptive Diagram - Description2
Table of Contents4
Important Safeguards P5
Descriptive Diagram P6
Characteristics P6
Compatible Heat Sources P7
Spare Parts P7
Operating Instructions P7
Opening P7
Closing P7
Minimum Filling P7
Pressure Gauge8
Maximum Filling P8
Food Preparation Instructions P8
Using the Operating Valve P8
- To Release the Steam9
- To Replace the Operating Valve9
Using for the First Time P9
Before Cooking P9
During Cooking P10
End of Cooking P10
Canning P10
Care and Cleaning P10
- How to Pressure Can Using Glass Jars11
- Troubleshooting13
- The Jars Are Overfilled13
- There Are Air Bubbles Trapped in the Jar13
- The Pressure Level Fluctuates During the Canning Process13
- The Jars Break14
- Pressure Canning Meat and Fish14
- Amount of Salt Needed for Canning Vegetables and Meats14
- How to Close the Jars15
- Care and Cleaning15
Cleaning the Pressure Cooker P15
- How to Clean the Outside of the Pot16
- How to Clean the Lid Gasket16
- How to Clean the Operating Valve16
- How to Clean the Safety Valve16
Safety Features P17
Recommendations for Use P17
Warranty P18
Protect the Environment! P18
- T-FAL and Your Frequently Asked Questions19
- Sweet and Sour Chicken20
- Coq Au Vin20
- Meat & Poultry20
- Cooking Recipes20
- Roast Pork with Fennel21
- Pulled Pork22
- Sauerbraten22
- Pot Roast23
- Meat Sauce23
- Sides24
- Mashed Potatoes24
- Cuban-Style Black Beans24
- Classic French Onion Soup25
- Potato and Leek Soup25
- Soups & Stews25
- Cioppino Seafood Stew26
- Beef Chili26
- Chunky Chicken Noodle Soup27
- Minestrone Soup28
- Safe Home Food Canning Practices29
- Raw-Packed and Hot-Packed Food Canning29
- Canning Methods30
- Boiling-Water Method30
- Pressure Canning Method32
- Safe Practices for Storing and Using Home Canned Food33
- Storing Canned Foods34
- Storage34
- Reprocessing Unsealed Jars34
- Identifying and Handling Spoiled Canned Food35
- Guide for Canning Food35
- Beans: Green, Wax, Snap and Italian36
- Recommended Process Time36
- Method: Pressure Can36
- Beets: Whole, Cubed or Sliced37
- Carrots: Sliced or Diced38
- Corn: Whole Kernel38
- Lima Beans39
- Mixed Summer Vegetables40
- Peas, Green or English, Shelled41
- Potatoes, White, Cubed or Whole42
- Tomatoes42
- Whole or Halved Tomatoes Packed in Water43
- Selecting, Preparing and Canning Fruit44
- Apples, Sliced45
- Peaches, Halved or Sliced46
- Pears, Halved46
- Selecting, Preparing and Canning Meat and Poultry47
- Beef, Lamb, Pork, Veal, Venison47
- Chicken48

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