Problems
Recommendations
If the pressure
cooker has been
heated under
pressure without
liquid inside
Have your pressure cooker checked by a TEFAL Approved
Service Centre.
If the pressure
indicator has not
risen and nothing
escapes through the
valve during cooking
This is normal during the first few minutes.
If the problem persists, check that:
- The heat source is suciently high; if not, increase it.
- The quantity of liquid in the pot is sucient.
- The operating valve is positioned to one of the symbols
or -
.
- The lid is properly closed.
- The gasket or the rim of the pot is not damaged.
- The gasket is positioned correctly.
If the pressure
indicator has risen
and nothing is
escaping through the
valve during cooking
This is normal during the first few minutes.
If the problem persists, put your pressure cooker in a sink
half-filled with cold water, see sections ‘Rapid Pressure
Release’ and ‘Special Case’, then open it.
Clean the operating valve and the steam release outlet and
check that the piston moves freely.
If steam leaks
from around the lid
and the pressure
indicator (D) is in
the down position.
That the lid is properly closed.
The position of the gasket in the lid.
The condition of the gasket; replace it if necessary.
The cleanliness of the lid, the gasket and its groove in the lid,
the safety valve and the operating valve.
The condition of the rim of the pot.
If you are unable to
open the lid
Check that the pressure indicator is in the down position.
If not, depressurise; if necessary, put your pressure cooker in
a sink half-filled with cold water, see sections ‘Rapid pressure
release’ and ‘Special case’.
If the food is not
cooked or is burned,
check
The cooking time.
The power of the heat source.
The correct position of the operating valve.
The quantity of liquid.
If food is burned
onto the pressure
cooker
Leave the interior of the pot to soak for some time before
washing it.
Never use bleach or products containing chlorine.
■ TEFAL ANSWERS YOUR QUESTIONS
*Basket and timer not included with certain models.
Cooking
FRESH
Valve position
FROZEN
Valve position
Artichokes whole
steam** 18 min -
immersion*** 15 min -
Asparagus whole immersion 5 min -
Beetroot
peel after
cooking
steam 20 - 30 min -
Broccoli florets steam 3 min 3 min
Brussels sprouts whole steam 7 min 5 min immersion
Carrots
(special case food) round slices steam 7 min 5 min
Cauliflower florets immersion 3 min 4 min
Celery 5-cm pieces
steam 6 min -
immersion 10 min -
Courgettes
2.5 cm slices steam 6 min 30 9 min
immersion 2 min -
Endive (Chicory) 2.5 cm slices steam 12 min -
Green beans
whole or
sliced
steam 8 min 9 min
Green cabbage
thinly sliced steam 6 min -
leaves
steam 7 min -
Green lentils
(dried vegetables) immersion 10 min -
Leeks 5.cm slices steam 2 min 30 -
Mushrooms
thinly sliced steam 1 min 5 min
whole immersion 1 min 30 -
Peas steam 1 min 30 4 min
Potatoes
(such as King
Edward)
quartered steam 12 min -
quartered immersion 6 min -
Pumpkin (mashed)
(special case food)
pieces immersion 8 min -
Rice
(long grain white) see note below immersion 7 min -
Semi-dried beans **** immersion 20 min -
Spinach
steam 5 min 8 min
immersion 3 min -
Turnips 2.5 cm cubes
steam 7 min -
immersion 6 min -
Wheat
(dried vegetables)**** immersion 15 min -
■ VEGETABLES
** Cooked in steam basket (depending on model).
*** Food immersed in the water.
**** Not available in some countries.
RICE: never fill pan more than one-third full including liquid as rice froths and boils up during cooking.
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EN
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