20
*depending on model
AFTER
COOKING...
Gradually turn the operating valve (A) align with the
symbol
- Fig. 10. If, when releasing steam, you
notice an abnormal release of pressure, return the
operating valve (A) to the cooking position
or ,
then carry out fast pressure release in a sink filled with
cold water.
If the pressure indicator (E) does not descend, place
your pressure cooker in cold water.
Never interfere with the pressure indicator.
After cooking meats with a skin surface (e.g. ox tongue
etc.), where there’s a risk of swelling under pressure,
don’t pierce the meat when swollen to avoid being
scalded. Pierce the meat before cooking.
For foodstuffs that expand and/or foam during
cooking, such as rice, pulses, dried vegetables, stewed
fruit, pumpkin, courgette, carrots, potatoes, fish fillets
etc. Let your pressure cooker cool down for a few
minutes, then cool in a sink filled with cold water.
Methodically and lightly shake the pressure cooker
each time before opening, after verifying that the
pressure indicator has fully dropped down, to prevent
bubbles of steam overflowing and burning you. This
operation is particularly important when steam is
released quickly or after cooling down in cold water.
Always be very careful when moving your pressure
cooker under pressure. Do not touch hot surfaces. Use
the handles and knobs. Use oven mitts if necessary.
For soups, we recommend fast pressure release in cold
water (see section «End of cooking»).
Make sure that the vent is in the pressure release
position before opening the pressure cooker. The
pressure indicator (E) must be down before opening.
Never use force to open your pressure cooker. Make
sure that: the internal pressure has been released. The
pressure indicator (E) must have dropped down. (See
«Safety» section).
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