• Pressure cooking times vary according to the size of individual pieces or thickness
of the food, not the weight.
• To prevent discolouration of the interior, caused by mineral deposits in hard
water areas, add a tablespoon of lemon juice or vinegar.
• Cooking containers must withstand temperatures of 130°C (250°F). Any covering
on containers, e.g. foil, or greaseproof paper, must be securely tied otherwise
they could block the safety devices. Do not use plastic lids as they prevent steam
from being in contact with the food. Also, they could distort and come o during
cooking which could block the safety outlets.
• Accurate timing is essential when pressure cooking to prevent overcooking,
especially with vegetables, fruit and fish.
• Never make milk-based recipes, such as rice pudding, semolina pudding, etc,
when pressure cooking.
■ FOR 3 LITRE AND 3.7 LITRE MODELS
• The golden rules on page 66 and 67 apply for 3 litre and 3.7 litre models, with
the exception of cooking pulses as the quantities of pulses and water should be
reduced proportionally. Due to the shallow height of 3 litre and 3.7 litres models,
there is insucient space to cook steamed suet pudding, sponge puddings and
Christmas pudding, in these models as the pudding basin must not exceed the
MAX 2 mark.
■ REGULATORY MARKINGS
■ ELECTRICAL OR ELECTRONIC PRODUCT
AT THE END OF ITS LIFE
• Let’s protect the environment!
i Your appliance contains many materials which can be recovered
or recycled.
Leave it at a local civic waste collection point for processing.
Marking Location
Identification of manufacturer and
commercial brand
Lid and lid handle
Year and batch of manufacture On the pot
Model reference
Maximum safe pressure (PS)
Maximum operating pressure (PF)
On the lid
Capacity Bottom of pot
68
FR
1520012944-Notice-SETrendyChrono-248p110x156.indd 681520012944-Notice-SETrendyChrono-248p110x156.indd 68 18/05/2022 10:3418/05/2022 10:34
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