The Zilan Pressure Cooker, model ZLN3239, is a stainless steel appliance designed for home use, offering a safe and efficient cooking experience under pressure. It complies with GB 15066-2004 (stainless steel pressure cooker) and European standard EN 12778:2003.
Function Description
This appliance cooks food under pressure, significantly reducing cooking times. It is equipped with multiple safety features to ensure secure operation. The pressure cooker's lid and body are constructed from 304 stretched stainless steel, known for its durability, aesthetic appeal, and ease of cleaning. The cooker base features a double-layered design made of pure aluminum and 430 stainless steel, providing strong thermal conductivity and making it suitable for various heat sources, including electromagnetic (induction), electric, and gas ovens.
The pressure cooker incorporates several safety devices:
- Regulator: This component offers three pressure levels: two working pressure levels (60KPa and 100KPa) for different food types and one for emitting excess pressure.
- Safety Valve: This valve automatically monitors the internal pressure. If the internal pressure is below the safe opening pressure, the valve drops down, indicating it is safe to open the lid. If pressure is present, the valve post rises, and a red cap appears in the handle's hole. The safety valve automatically releases overpressure to ensure safety.
- Safety Window: Located on the side of the lid, this window releases steam if the regulator and safety valve malfunction or if there's excessive steam buildup inside, ensuring the cooker remains safe.
Important Technical Specifications
- Material:
- Body and Lid: 304 stretched stainless steel
- Base: Pure aluminum and double wall 430 stainless steel
- Pressure Levels (Regulator): 60KPa and 100KPa
- Boiling Point (Pressure Cooker): Below 120°C
- Heat Sources: Compatible with gas, electric, and induction stoves. However, enamel cooker bodies are not suitable for induction cookers.
Usage Features
Initial Use:
Before first use, it is crucial to read the entire instruction manual, especially the "safety rules." To eliminate any new cooker smell, fill the pressure cooker with 1/2 cold water, close the lid, and heat until steam is emitted from the control valve. Remove from the stove and let it stand closed for about 10 minutes. Once cooled, open the lid, discard the water, and clean and dry the cooker.
Normal Operations:
- Check Valves: Before each use, ensure the vent-pipe and safety valve are not obstructed. Use a small stick to clear any jams in the vent-pipe. The gasket must be correctly positioned.
- Water Level: Always add at least 1/4 L of water or other liquids to generate steam. Do not fill the cooker beyond 2/3 of its capacity. For foodstuffs that expand during cooking (e.g., rice, dehydrated vegetables), do not fill beyond half of its capacity.
- Closing the Lid: Screw the knob in the direction indicated by the arrow to securely close the lid.
- Heating:
- When moving the cooker, use both the short lower handle and the long lower handle to avoid damaging components.
- Place the cooker on a stable, flat surface. The diameter of the heat source should not exceed the cooker's diameter. For gas stoves, ensure the flame does not extend beyond the body wall.
- Use strong, but not excessive, heat to quickly raise the temperature and activate the regulator.
- A small amount of steam from the safety valve after some heating is normal. If the safety valve operates normally, no steam should escape.
- Once the regulator starts emitting steam (this is when cooking time begins), reduce the heat to the lowest level to cook efficiently. If steam emission stops, increase heat; if it's too rapid, reduce heat.
Attention during cooking:
- Do not leave the cooker unattended.
- Avoid touching hot surfaces directly.
- For sticky foods, shake the cooker gently before cooking to balance internal differences, especially for beans.
- Follow safety rules to prevent liquids from vaporizing, burning, or blocking the safety valve.
- Do not cook foods that produce excessive bubbles or split matters (e.g., apple juice, wheat, beans) as they can block valves.
- Do not add soda directly or use excessive oil/wine for cooking.
- Never use the pressure cooker for frying or dry cooking to prevent damage and prolong its lifespan.
Cooling Down and Opening:
- Instant Cooling: To rapidly reduce temperature and pressure, press the regulator button to release steam or place the cooker under running cold water. Once the safety valve drops down, the lid can be opened. When using running water, ensure it does not enter the cooker through the open valve.
- Normal Cooling: After cooking, let the cooker cool naturally until the safety valve drops down, then open the lid.
- Opening the Lid: Hold the handles, push the button with your thumb to separate the upper and lower handles (aligning the arrow on the lid with the dot on the handle) to easily open the lid.
- Operate carefully, preferably wearing gloves, especially when cooking porridge or sticky foods. Do not force the lid open.
Maintenance Features
General Cleaning:
- Cooker Body: Clean dirty areas with detergent and dry thoroughly. Avoid touching the body with metal tools or allowing it to contact iron-related metals.
- Gasket: Clean impurities on the lid with detergent and dry the gasket completely. Install it in the proper position. After use, wash the gasket with detergent or water, dry it, and keep it flat in the lid. Replace the original gasket after prolonged use (every one or two years, or immediately if damaged/cracked).
- Regulator, Vent-pipe, Safety Valve: If these components are jammed by food residues or other debris, use a small stick to clean them, ensuring water flows freely. Check if the clamp nut is flexible; reassemble if loose. Clean the regulator after each use. Unscrew the nut to remove the vent-pipe for cleaning. The stop-opening valve also needs regular cleaning; it can be easily unscrewed from the lid. After cleaning, screw the valve back in its original way and check if the valve stick drops freely. The safety valve should be disassembled from the lid for cleaning and reinstalled. Before use, invert the lid and check if the red cap drops freely.
Removing Scorched Matters:
Use soft wood products to remove scorched food. If the scorched matters are very sticky, first soak the cooker in oil, then in hot water for a while, and then remove them. Do not use sharp tools.
Storage:
After use, clean and store the cooker in a dry and shaded place.
Special Notes:
- Do not use abrasive washing articles.
- Do not wash the cooker lid in a washing machine.
- Lubricate the gasket with edible oil to extend its life and improve performance.
- Do not lock the lid after use; the gasket will not function.
- Defrost frozen foods and wash beans/dry foods in advance before cooking.
- Open the lid when cooking easily bubbling foods; close it after the bubbling subsides.
- Water loss is difficult during long cooking times.
- Add more colored seasoning to meat to prevent color loss during cooking.
- Reduce flame if soup overflows.
- Use only manufacturer's spare parts in accordance with the relevant model. Contact the after-sale department if components are not easily obtained or for repairs.
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