How to cook in a Soviet pressure cooker. Pressure cooker: instruction manual

Pressure cookers are an ingenious invention in the world of cooking. They are incredibly fast! Pressure cookers are great for fast food food. At the same time, all vitamins and minerals that are lost during cooking by other methods are preserved. To start using a pressure cooker, especially if you are using it for the first time, it is important to learn how to handle it and learn the basics of operation. Knowing the basic principle of how a pressure cooker works, you will be able to determine if it is operating normally or if it is in an unstable state.

Steps

Part 1

Pressure cooker basics

What does a pressure cooker do. When the pressure cooker is turned on, steam is generated by heating, which cooks food faster due to the increased boiling point. There are two types of pressure cookers. The first type represents the old model of pressure cookers with a pressure valve on the exhaust tube of the lid. The second type represents new models with spring valve and closed system.

Before use, make sure that there are no chips or cracks on the body of your pressure cooker. Also, it is necessary to clean the pressure cooker from food residues. If there are cracks in the body of the pressure cooker, they can let steam through, which can cause burns.

How to properly fill a pressure cooker. Before using the pressure cooker, make sure there is liquid in it. Most recipes use water. The liquid level in the pressure cooker should not exceed ⅔ of the full volume, as some space is needed for the formation of steam.

Pressure cooker with pressure valve: A pressure cooker with a pressure valve must have at least one glass of water. Usually this amount of water is enough for cooking for 20 minutes.
Pressure cooker with spring valve: Minimum amount of liquid in the pressure cooker of this type is half a glass.

Basket and stand. Pressure cookers come with a basket for vegetables, seafood and fruits, which are suitable for cooking in a pressure cooker. A stand is included under the basket. The stand is located at the bottom of the pressure cooker. A basket is placed on it.

Part 2
Preparing food for cooking in a pressure cooker
1. Prepare food for cooking in a pressure cooker. Along with the pressure cooker in the box, a manual for cooking various products can be supplied.
  - Cooking meat and poultry: Before cooking in a pressure cooker, you can season the meat with various spices. Brown the meat first for more flavor. To do this, you can use a little oil, such as canola oil. Fry the meat in a pressure cooker at medium temperature. Do not close the pressure cooker lid while frying. Put the meat in a pressure cooker and lightly fry. You can also sear the meat in a pan before cooking in a pressure cooker.
  - Cooking seafood: Rinse seafood. Place the seafood in the pressure cooker basket on the rack and add at least 3/4 cup liquid (175 ml). When cooking fish, apply a little vegetable oil to the pressure cooker basket to keep the fish from sticking to the basket.
  - Cooking beans and peas: Soak beans (peas) in water for 4-6 hours. Don't add salt to the water. Drain the water and put the beans (peas) into the pressure cooker. Add one to two tablespoons (15-30 ml) of vegetable oil to the water if you are using an older pressure cooker with a pressure valve.
  - Cooking rice and cereals: Soak wheat grains or pearl barley in a light warm water for four hours. Rice and oatmeal do not need to be soaked.
  - Cooking vegetables (fresh and frozen): Defrost frozen vegetables. Rinse fresh vegetables. Place the vegetables in the pressure cooker basket. Half a cup (125 ml) of water in a pressure cooker is enough to cook most vegetables, and the cooking time for vegetables is about five minutes. If a required time cooking time is 5 to 10 minutes, you should take 1 glass of water (250 ml). If the required cooking time is between 10-20 minutes, you need to take 2 cups of water (500 ml).
  - cooking fruit: Before cooking in a pressure cooker, all fruits must be washed. Place the fruit in the pressure cooker basket. For fresh fruits, use half a glass of water (125 ml). Dried fruits require 1 cup (250 ml) of water.
2. Determine required amount water. Check the instructions that came with your pressure cooker to determine the amount of water needed for certain foods. Also, instructions can be found online. A certain amount of food requires a certain amount of water.
Part 3
We use a pressure cooker
1. Reduce the heat so that the water in the pressure cooker continues to boil, but the pressure cooker does not make a hissing sound when the steam is released. After that, you can start counting down the time for cooking your chosen product. The idea is to maintain pressure throughout the cooking time. If the heat is not reduced, the pressure will continue to rise and the safety valve will open (a whistling sound will be heard). In this case, the steam will be released and the pressure will stop rising. The safety valve is designed to prevent a possible rupture of the pressure cooker. Operation safety valve does not mean the end of the cooking time.

In Soviet times, almost every house had a pressure cooker. This is a simple device that allows you to weld desired products much (!) faster than just in a saucepan. Then people thought it was very convenient, practical and saves time and effort. A pot-bellied device with a spinning thing puffed in the kitchens, blowing streams of steam, day after day.

I see an extremely strange and incomprehensible picture now.

This item has almost completely disappeared from everyday life. Those who created the economy 25 years ago never had this item. Furthermore! And those who have been cooking in pressure cookers all their lives suddenly stopped using it. And people under 30 often don't even know what it is! According to my feelings, the exit of the pressure cooker from everyday life began about 25 years ago. No, of course it's on sale right now. different models, multicookers, for every taste and color and wallet. But at home people don't see them. You can't hear the usual hiss of steam...

Now few people remember the appearance of the most massive Soviet pressure cooker of the 70s and early 80s.

I also had this at home. Looking at this photo, I seem to feel its corrugated surface, and the hand still remembers this graceful movement, which had to open and close the lid - with a turn, since the opening and the lid are elliptical in shape.

In the mid-80s, we got a more modern one. It seemed to me then the height of technical thought. As soon as it went on sale, everyone started snapping them up, which speaks to the popularity of the pressure cooker at the time.

Years have passed. The pace of life has increased, food prices have risen sharply, gas and electricity have risen in price even more and continue to grow in price. It would seem - this is the time when a pressure cooker will help more than in Soviet times! After all, instead of 2 hours on fire, half an hour is enough to cook the right products! We save time, money and energy. But no. The opposite happened.

By the way, while talking to people about this phenomenon, I suddenly found out that people have a very vague idea of how a pressure cooker works. Even people with a technical background! A common answer is "pressurized food cooks faster". In this regard, I think it will be interesting to understand how this happens. I hope it will be interesting.

So, in ancient times, I don’t know when, people realized that if food, then first of all - the meat of slaughtered animals, heat it up, then it is better eaten and digested. And after processing it is stored longer.

First way heat treatment it was on fire. However, it had a drawback - many less dense foods, primarily vegetables, burned or completely burned out. It was also not possible to evenly heat the product, this required a lot of tricks.
I don’t know how and when (this is also interesting, you need to read it separately somewhere), it occurred to people to heat food in water and process it much longer. At the same time, heating occurs evenly and over the entire surface, the product warms up faster and more evenly. This is what we call brewing.
In fact, I will now say a somewhat paradoxical thing − water is not very suitable for thermal processing of food! Its advantage is its availability. Went to the river, scored. Well, and one more thing - the water in which something is cooked can be drunk, using some of the substances that got into it during cooking. Simply put. bouillon. And then the cons begin. The heat capacity of water is extremely high, and it takes a lot of energy to heat it. At 100 degrees, the water begins to boil, and the vaporization takes the excess energy that comes to this water after it has already heated up to 100 degrees. Thus, it turns out that it takes a lot of time to heat the water, but at the same time, no matter how hard we try, no matter what kind of fire we make, we cannot heat our products that we cook to more than 100 degrees. It takes a very long time to cook.

Against this background, it looks very good, say, vegetable oil- its boiling point is twice as high, about 200 degrees, and the heat capacity is low, and it is much easier to heat it. We can quickly reach a temperature of 200 degrees for our products, and, just like with water, evenly heat the product.At one time, I was extremely surprised when I saw that cooking a piece of chicken deep-fried, that is, when completely immersed in heated oil, takes less than a minute!

But oil cannot be scooped from reservoirs with the same ease as water. And you can't cook soup on it. And vegetables rich own juices(read, water) generally will not behave very well in oil.

And so, in the 16th century, one pharmacist came simple idea− heat water in an enclosed space! The pressure inside increases when heated, and makes vaporization more difficult. Thus, water does not boil at 100 degrees, and at 200! In other words, we can heat ordinary water to an arbitrarily high temperature! All you need is a strong and sealed case.

It was the prototype of a pressure cooker. People quickly realized that such an opportunity means a simple fact − you can heat foods to even higher temperatures and at the same time also evenly, in ordinary water, which means cooking them much faster. Massively, the pressure cooker went to the people only in late XIX century, and in the twentieth century it became a common attribute of the kitchen.

American pressure cooker of the 40s of the XX century.

Of course, we do not need to heat our products to 500 degrees and above, then they will simply burn out, and the pressure in this case will be so high that the body must be cast, perhaps, from cast iron.

Therefore, in pressure cookers, a pressure relief valve is provided - some of the steam still comes out of there. This gives that very slight hiss during cooking. But this reset is dosed, and the valve is set in such a way that the pressure inside the pressure cooker is still much higher than atmospheric pressure, and the water heats up above 100 degrees, which means food is cooked noticeably faster.
Another beneficial side effect is that vitamins are better preserved, since the amount of air inside is limited and their oxidation is not so intense.
In later models, a safety valve also appeared, which emergency releases pressure when a certain limit is reached. AT last years pressure cookers have gained a pressure gauge, a thermometer, a steamer, and much more. A lot of models with autonomous heating have appeared, which do not even need to be put on the stove.

And now, when energy carriers are getting more expensive, and time is getting more expensive even faster, in our age of speeds and fast processes, for some reason pressure cookers are gone and used, only people who are especially confused about cooking certain products began to buy them.
Why? I can't understand it...

PRESSURE COOKER: INSTRUCTIONS FOR USE

The new BergHOFF Eclipse pressure cooker allows you to cook delicious food with less fat than traditional cooking methods, while retaining all the vitamins and minerals contained in the ingredients of the dish. It also saves time and uses less energy.

In this "Operating and maintenance» describes the features of the pressure cooker and how to conveniently and safe cooking meals with her help. Read the instructions carefully before use and follow them! The design and production technology of the Eclipse pressure cooker complies with the requirements of the EU Directive 97/23/EG and the European standard EN 12778.

We wish you many tasty and healthy meals with the new BergHOFF Eclipse pressure cooker.

1. Design(Fig. 1)

1 - round knob / button

2 - folding handle

3 - pressure indicator

4 - front panel

5 - latch

6 - safety window

7 - pressure limiting valve

8 - anti-opening valve

9 - sealing rubber ring

10 - body

11 - lower handle on the body

The symbols on the bottom of the pressure cooker indicate the following: the cookware is made of stainless steel, suitable for induction, electric, gas, halogen and glass-ceramic plates. Washing is allowed dishwasher(except for the lid).

Read the instructions carefully before use and follow them! The user is responsible for accidents caused by non-observance of this "Operating Instructions".

Keep the operating pressure cooker away from children and pets.

Do not leave the pressure cooker unattended. The application process requires the presence of the user. The user must regulate the level of heat during the release of steam through the pressure limiting valve (fig. 1.7) and maintain the pressure within the appropriate limits during the entire cooking process.

Pay attention to the moving parts (latch) of the locking system (Fig. 1.5).

The pressure cooker must only be placed on a stable hob. It is forbidden to install the pressure cooker on a spiral whose diameter exceeds the diameter of the bottom of the pressure cooker. When cooking for gas stove The flame must not reach the walls of the pressure cooker. The use of the pressure cooker is only permitted with the heat sources indicated in this “Operating Instructions” (see icons in section 1).

Exercise extreme caution when carrying a pressurized pressure cooker. Move it strictly horizontally and place it on the surface very carefully. Protect the pressure cooker from shocks. Do not touch hot surfaces. Use the lower handles on the case (Fig. 1.11). It is strictly forbidden to carry the pressure cooker by the folding handle (Fig. 1.2). If necessary, use kitchen gloves or other protective equipment.

Misuse of the pressure cooker is strictly prohibited. This device working under pressure, so misapplication may cause severe burns. Make sure the pressure cooker is securely closed before use. Refer to the "Getting Started and Cooking Methods" section and pay attention to Special attention moving parts of the locking system (Fig. 1.5).

It is strictly forbidden to use excessive force to open the pressure cooker lid. Do not open the pressure cooker until the internal pressure equals the external pressure. Refer to the "Getting Started and How to Prepare" section.

To avoid serious damage to the pressure cooker, it is strictly forbidden to use it without the use of water or other liquid. Do not allow the liquid to completely evaporate and do not dry the pressure cooker by heating.

Do not cook foods that expand significantly during cooking ( apple jam, pearl rice, seaweed, oatmeal, etc.) as they may block the steam outlet. It is forbidden to fill the pressure cooker to more than 2/3 of its capacity (see the mark on the inner wall of the pressure cooker, fig. 3.). When cooking ingredients that expand during cooking (rice, dry vegetables, etc.), do not fill the pressure cooker more than ¼ of its capacity (fig. 2).

Permissible amount of ingredients in a pressure cooker:

Less than 1/4 of the capacity of the pressure cooker - for ingredients that increase in volume during cooking (rice, beans, etc.) - fig. 2.

Less than 2/3 of the capacity of the pressure cooker - for ingredients that do not increase in volume during cooking (meat, vegetables, etc.) - fig. 3.

When cooking meat with skin that can swell under pressure ( beef tongue, chicken), after the pressure cooker is cool enough to open the lid, do not pierce the meat while the skin is taut. Otherwise, liquid may splatter and cause burns.

When cooking with dough that may foam, after the pressure cooker has cooled down, gently shake the pressure cooker before opening the lid before opening. This will prevent the contents from being thrown out and burns.

Check each time before use that the valves are not blocked. Always keep clean (especially before use) the pressure relief valve (fig. 1.7), the safety valve (fig. 1.8), the O-ring (fig. 1.9), the knob (fig. 1.1), the lid and the pressure cooker body ( Fig. 1.10). Refer to the "Getting Started and How to Prepare" section.

It is strictly forbidden to place any objects on the pressure relief valve (see fig. 1.7 and 4). Never use a pressure cooker with pressure deep frying oil or for loosening dough. Do not use the pressure cooker for frying or baking.

Do not point the opening of the safety valve (Fig. 1.8) in your direction. If steam escapes through the safety valve (fig. 1.8) or if the O-ring (fig. 1.9) protrudes through the safety window (fig. 1.6), the heat must be reduced immediately. Resuming work with the pressure cooker is only allowed after determining the cause of the problem.

If the pressure indicator (Fig. 1.3) shows not only a blue but also a red level, reduce the heat immediately as the internal pressure has reached its maximum acceptable level or exceeded it.

Leave no salt soy sauce, substances containing alkali, sugar, vinegar or steam condensate in the pressure cooker for a long time. Clean the pressure cooker after each use.

Do not make structural changes to protective systems pressure cookers. Refer to the "Getting Started and How to Prepare" section.

For replacement, use only original spare parts, taking into account the pressure cooker model. The lid and body of the pressure cooker must be made by the same manufacturer and marked as compatible.

Keep this "Owner's Manual" handy. When transferring the pressure cooker to another user, make sure that he knows how to use it. Pass this "Operator's Manual" along with the pressure cooker.

3. Principles of cooking with a pressure cooker

In a pressure cooker, food is cooked using steam. Steam is produced when a small amount of liquid (mainly water) is heated in a sealed vessel. Thanks to the high steam temperature, food is cooked faster. Cooking time in a pressure cooker is much shorter than with conventional methods. The specified principle of operation of the pressure cooker explains the need to use liquid in it.

The pressure limiting valve (fig. 1.7) indicates when the correct amount of steam is in the pressure cooker (and therefore the required pressure level is reached). This is a signal to immediately reduce the heat so that the pressure in the pressure cooker is maintained at the proper level. From this moment it is necessary to start counting the time.

As the heat is controlled by the user, it is strictly forbidden to leave the pressure cooker unattended. After the cooking time has elapsed, do not open the lid immediately. More detailed information this is given in Section 4.5 of this Guide.

To ensure convenience and safety during operation, the pressure cooker is equipped with several safety devices (Fig. 5)

Anti-opening valve (fig. 5.1): this valve opens when the pressure inside the pressure cooker reaches 4 kPa. From this point on, the lid cannot be opened until the pressure drops below 4 kPa again (in which case the anti-opening valve must be in the lower position).

Pressure limiting valve (fig. 5.2): if the pressure inside the pressure cooker approaches the normal operating level (80kPa), the pressure limiting valve will actively expel excess steam.

O-ring / safety window (fig. 5.3): if the pressure limiting valve or the anti-opening valve does not work or the pressure cooker is left unattended on fire on long time, the pressure in the pressure cooker may well exceed the normal operating level of 80 kPa. To ensure pressure relief in the pressure cooker, the O-ring (fig. 1.9) will be pushed out of the safety window (fig. 5.3).

In addition, the pressure indicator (fig. 5.4) informs the user about the pressure in the pressure cooker, thereby providing the user with confidence in the safety of using the pressure cooker (fig. 6). If this indicator moves up and only the blue level is visible, then the pressure in the pressure cooker is at a normal level (fig. 6). If, in addition to the blue level of the indicator, red becomes visible, then the pressure in the pressure cooker is no longer normal (Fig. 6).

The pressure in the pressure cooker will not build up until the lid is properly closed. The following symptoms may indicate that the lid is not closed properly:

Steam comes out from under the rim of the lid;

Too much time elapses before the anti-opening valve (fig. 5.1) rises;

4. Getting started and cooking methods

Before using the pressure cooker for the first time, remove all stickers. Wash the pot, lid and rubber seal using a mild detergent, then rinse thoroughly with water and wipe dry. Before first use, add water (up to half the volume) and heat the pressure cooker for 30 minutes under pressure, following the normal operating procedure described in section 4.2. Make sure there is only water in the pressure cooker. This will provide complete cleaning pressurized pans and remove all foreign odors.

4.1. How to open the lid before cooking

A. In its original packaging, the pressure cooker is with the lid closed (see Fig. 7A).

B. Move the folding handle (fig. 1.2) to the vertical position (fig. 7B).

C. Move the folding handle to the vertical position in a clockwise direction. The latches will open and the cover can then be removed (fig. 7C).

Be careful when handling moving parts. The icons located on the front panel (Fig. 1.4) also indicate the direction of opening and closing the cover.

4.2. Steps to take before using the Eclipse pressure cooker for the first time

Remove all stickers.

Rinse the pot, lid and rubber ring using soft remedy for dish washing.

Rinse thoroughly with water and pat dry.

Fill a saucepan with water up to half its volume and heat for 30 minutes under pressure. Follow the normal procedure described in sections 4.3 - 4.5.

Use only water for pressure cleaning.

4.3. Steps to take before closing the lid

Checking the anti-opening valve and the pressure limiting valve (see fig. 8).

This procedure must be carried out with the lid knob/button (Fig. 1.1) in the closed position. Turn the folding handle (Fig. 1.2) counterclockwise. Looking at the front panel (fig. 1.4), check that the valves are not blocked.

Make sure that the anti-opening valve (fig. 1.8) moves freely.

Make sure the rubber seal (fig. 1.9) is in place.

Check the valves by pressing them from the inside of the cover: the valves are good if they return to their original position after being moved up.

Make sure that the pressure indicator (Fig. 1.3) is covered with a transparent silicone cap.

Now you can proceed to the procedure for closing the lid.

4.4. How to close the lid

To check the valves before starting cooking, the folding handle (Fig. 1.2) was brought to the closed position.

Before placing the lid on the pressure cooker, the folding handle must be moved to the open position.

A. Place the lid on the pot so that the front panel (Fig. 1.4) is parallel to the lower handles on the pressure cooker body.

B. Turn the folding handle (Figure 1.2) counterclockwise until the latches around the lid rim close.

C. Move the folding handle (fig. 1.2) back to the horizontal position.

4.5 Method of preparation

To get steam when cooking in a pressure cooker, be sure to add water or other liquid to it. Do not fill the pressure cooker to more than 2/3 of its capacity (Fig. 3). At the same time, there should always be at least 0.25 liters of liquid in the pressure cooker. When cooking foods that may foam (soups, some vegetables, etc.), it is forbidden to pour more than ¼ of the liquid into the pressure cooker.

Starting the cooking process

Before cooking, make sure that the pressure cooker is on a burner that is the same size as the bottom of the pressure cooker. Place the pressure cooker in the center of the burner. Using gas burner do not allow the flame to spread beyond the bottom of the pressure cooker.

Make sure the pressure relief valve (fig. 1.7) is aligned with the dot (fig. 9).

Start cooking at the highest burner temperature.

The countdown of the cooking time does not start from the moment the heating is turned on, but is calculated from the moment the pressure inside the pressure cooker reaches the normal operating value (80 kPa). In other words, the time must be counted from the moment when the pressure limiting valve (Fig. 1.7) opens abruptly for the first time to release steam.

Do not leave the pressure cooker unattended. The heat of the pressure cooker needs to be adjusted because the cooking process starts when heated and steam is generated inside the pressure cooker. After the pressure cooker has been heated for some time, it is normal for a small amount of steam to escape from the safety valve (fig. 1.8). Steam will stop escaping after the anti-opening valve (Fig. 1.8) rises (i.e. the internal pressure reaches 4 kPa). This is a sign that the pressure cooker lid is closed properly.

After the safety valve (fig. 1.8) has completely closed the lid, the steam pressure will begin to increase to its normal operating value. After a while, the pressure indicator (Fig. 1.3) will slowly rise as the pressure increases. The blue level of the pressure indicator (fig.1.3) shows that the pressure is at a safe level.

After the pressure inside the pressure cooker reaches the operating level (80 kPa), the pressure limiting valve (Fig. 1.7) will release excess steam. This is a sign that the heat of the pressure cooker needs to be reduced. From this moment, the countdown of the cooking time will start.

Reduce the heat of the pressure cooker until the pressure relief valve (fig. 1.7) drops down and no more steam comes out of it (or the amount of steam coming out becomes negligible). This pressure level will be the working level that must be maintained until the end of the cooking process. The pressure indicator (fig. 1.3) will rise about 5-8 mm, showing only the blue, safe pressure level.

The cooking times shown below should only be used as a guide. background information, since it largely depends on the amount of product, on the type of heating source. The user determines the cooking time according to experience and individual preferences.

Time for preparing

Product Time (min)

White cabbage 4

Bean soup 10-20

Brussels sprouts 4

Meat soup 6-8

Cauliflower 4

Onion soup 20

Bamboo shoots 6

Chicken soup 25

Whole potatoes 6

Pea soup 15

Red beans 20

Lentil 20

Tomato soup 3

Whole fish 4

Fish soup 6-8

Fish fillet 3

Oxtail soup 20-30

Fish rolls 3

Potato soup 6-8

Veal (stewed slices) 15

Vegetable soup 6-8

Beef (stewed slices) 20

Meat soup with vegetables 10

Pork (whole piece) 20

Ham soup 3-5

Leg of lamb (pieces) 15

Rabbit (pieces) 15

Chicken (pieces) 18

Pasta 5

Spaghetti 2

After the cooking time has elapsed, turn off the heat and move the pressure cooker to a level surface. Be extremely careful! The pressure cooker lid and body get very hot! Use only the lower handles on the case (Fig. 1.11). It is strictly forbidden to carry the pressure cooker by the folding handle.

DO NOT OPEN THE PRESSURE COOKER UNTIL YOU HAVE READ THE INSTRUCTIONS BELOW FOR RELEASING PRESSURE AND OPENING THE LID!

5 . Releasing pressure and opening the lid

Do not attempt to open the lid immediately after the end of the cooking time. Before opening the lid, the pressure inside the pressure cooker must be relieved. There are three ways to cool the pressure cooker so that the pressure inside is reduced. Be extremely careful when carrying the pressure cooker.

5.1. Natural cooling

After the cooking time has elapsed, turn off the burner.

Install the pressure cooker so that the pressure relief valve (Fig. 1.7) is not directed towards people or objects, and leave the pressure cooker in this position until the pressure is relieved.

After the pressure indicator (fig. 1.3) goes down, the cooking process will end and the steam will come out.

Once the anti-tamper valve (fig. 1.8) has also lowered, it is safe to turn the lid handle to the position shown in fig. 7 A - C, and remove the cover.

Do not attempt to open the lid if the pressure indicator (Fig. 1.3) has not yet lowered.

Do not open the lid until the anti-tamper valve (fig. 1.8) has also lowered.

Wear protective gloves when opening the cover to avoid burns.

When cooking with dough that may foam, gently shake the pressure cooker before opening it. This will prevent the contents from being thrown out and burns.

5.2. Steam release with pressure relief valve

Install the pressure cooker so that the pressure relief valve (Fig. 1.7) is not directed towards people or objects. Move the pressure limiting valve (Fig. 1.7) from the position indicated by the dot to the position marked with the “Steam Relief” icon (Fig. 10). Be careful when releasing steam from the pressure cooker. After the pressure in the pressure cooker decreases, the pressure indicator (Fig. 1.3) and the anti-opening valve (Fig. 1.8) will move down. Now you can safely open the lid. Opening of the lid is carried out in accordance with the description given in paragraph 5.1 and in fig. 7A-C.

5.3. Fast cooling running water

Carefully place the pressure cooker on a flat surface of the sink and direct the jet cold water on the pressure cooker until the valves move down. Opening the cover is carried out in accordance with the description given above, in paragraph 5.1 and in fig. 7 A - C. Do not allow water to enter the pressure cooker through both valves.

6. Cleaning and maintenance

6.1. Preparation for the first use (see point 4)

6.2 Lid

The lid should only be cleaned manually (using a sponge or soft tissue). It is strictly forbidden to wash it in the dishwasher. Each time before use, check that the valves are not blocked by food particles or other materials (see section 4.3). It is not necessary to clean the valves after each use of the pressure cooker. Valves should be cleaned periodically as contamination is detected.

Remove the sealing rubber ring (Fig.1.9) from the cover. After each use, rinse the sealing rubber ring (Fig. 1.9) in warm water with mild detergent. Wipe dry and store the O-ring (Fig. 1.9) dry. After drying, carefully place the ring in place. If the pressure cooker is not going to be used for a long time, the ring should be stored separately, in a straightened position, avoiding kinks, so that it retains its original round shape. To ensure normal operation of the pressure cooker, it is necessary to replace the O-ring once a year.

Tip: Apply a small amount of oil to the rubber ring. This will extend its service life and improve its performance.

6.3. Frame

It is recommended to wash the pressure cooker body in warm water with a mild detergent after each use. Use a soft cloth or sponge to clean. The use of abrasive cleaners or metal washcloths are not allowed as they may damage the external polish.

After washing, the housing should be thoroughly dried. The pressure cooker body can be cleaned in the dishwasher. To prevent electrochemical corrosion, do not allow the body of the pressure cooker to come into contact with objects made of other metals.

Depending on the used food products and lime content in water inner surface may form limescale, corrosion marks or stains. They do not affect the operation of the pressure cooker. Use vinegar or BergHOFF'smagicforstainlesssteel cleaner for stainless steel to remove stains. Do not leave bleach (even dissolved), tomato sauce, etc. in the container for a long time. This may cause corrosion.

If you do not plan to use the pressure cooker for a long time, rinse and dry the body and lid. Store the pressure cooker in a cool, dark place with the lid turned upside down. This will prevent deformation of the rubber ring.

6.4. valves

Check the condition of the steam outlet pipes of the pressure limiting valve (Fig. 1.7) and the anti-opening valve (Fig. 1.8). If they are blocked, clean them with an awl and then rinse with running water. Disassembly of the pressure limiting valve and its flushing is carried out as follows (Fig. 1.7).

Attention! Do not loosen miniature parts such as the pressure limiting valve (fig. 1.7).

A change in the color of the sealing ring (fig. 19) is not a sign of its unsuitability. It is recommended to replace the sealing rubber ring (Fig. 1.9) once a year. In case of damage, damage or change in the shape of the ring, it must be replaced immediately. To purchase spare parts, contact the manufacturer's dealer. The use of non-original parts is prohibited.

In case of detection of malfunctions during operation, it is necessary to stop heating the pressure cooker. Place the pressure cooker on a flat sink surface and direct a jet of cold water at the pressure cooker until the pressure and temperature decrease. Determine the cause of the problem using the table below.

7. Practical advice

It is forbidden to make changes to the parts of the pressure cooker or assemble the pressure cooker in violation of the instructions. Use only original spare parts for replacement.

Problem, cause, remedy

Steam comes out from under the lid

1. The pressure cooker is not closed properly. Check and repeat the lid closing procedure.

2. O-ring is dirty. Clean the O-ring, pressure cooker rim and lid.

3. O-ring is worn. Replace O-ring.

The cover cannot be fixed properly.

The lid is deformed. Replace cover.

Sudden release of vapor and liquid from the safety valve

1. Vapor tube is clogged. The safety function of the locking pin has been triggered. Pressure relief valve outlet blocked. Remove the pressure cooker from the stove and clean the outlet. After the pressure cooker has cooled down, lower the pressure limiting valve and clean the opening of this valve.

2. Breakage of the anti-opening valve. Replace anti-tamper valve.

During cooking, the O-ring suddenly came out of the safety valve window and steam began to escape.

1. The protective function of the O-ring has been activated. There may have been a malfunction of another protective device. Remove the pressure cooker from the stove. After cooling, clean and check all safety devices. Replace those devices whose function is impaired.

2. The sealing ring is worn or there is a malfunction in its function. Replace O-ring.

The safety valve does not rise.

1. The lid is not in the closed position. Close the lid properly.

2. Not enough liquid in the pressure cooker. Check and add right amount liquids.

3. O-ring is dirty or damaged. Clean or replace.

4. Pressure cooker temperature is too low. Turn up the heat.

Many housewives, both young and experienced, have a question how to use a pressure cooker? Personally, I consider myself already an experienced housewife, but I started using a pressure cooker quite recently, not because I didn’t have it, but because I was simply afraid of it and didn’t know which way to approach it. She stood on my shelf for more than 10 years and only now I realized how much I had lost. But with the help of a pressure cooker, we save our precious time, which we already lack.

I want to note that I use an old pressure cooker model, but I think that the principle of operation for all models is not much different. Let's now figure out in order how to use it, namely what, how and why to do it. First of all, it is necessary. But if you don't have it, don't worry. First, let's answer the questions:

What is the order of laying products in the pan;
How to prepare a pressure cooker for work;
Directly the order of operation of the pressure cooker.

Now let's answer each question in more detail.

What is the order of laying food in a pressure cooker

The sequence and order of laying food in the pan does not differ from the order of laying them for cooking in ordinary dishes.

Fill the pressure cooker no more than ¾ of its full volume (to the level between the lower and upper rivets on the body), as the valves may become clogged and fail to work if the boil is violent. For the same reason, foods that swell during cooking, such as legumes, should be placed in such an amount that in the swollen state they do not occupy more than the specified volume.

The Home Perfect pressure cooker can be used for boiling, stewing and steaming food. In dishes made in a pressure cooker, vitamins are better preserved, as well as the taste, aroma and color of the products. Also, the pressure cooker is designed to install a moonshine still.

Safety regulations

Before using the device, carefully read this manual and keep it in case of questions in the future!

The pressure cooker must not be used by persons who do not know how to use it.
Under no circumstances should a wire brush be used for cleaning.
You should be as careful and attentive as possible if there are children in the immediate vicinity of the pressure cooker (during its operation).
Only use the pressure cooker for its intended purpose (cooking or as an alembic).
Check that the pressure cooker is clean each time before use.
As the pressure cooks, the pressure builds up. Accordingly, before using the pressure cooker, it is very important to close the lid tightly and read the notes on use carefully, as misuse pressure cooker can cause bodily injury or damage to the pressure cooker itself.
Do not use the pressure cooker to fry or bake food with oil.
Do not use the pressure cooker in the oven as this may damage it.
Always hold the pressure cooker by the handles only.
Do not attempt to open the pressure cooker by force. Before doing this, you need to make sure that the cover is depressurized.
When releasing steam, make sure that it does not get on the hands, head or other parts of the body.
The lid and other elements of the pressure cooker must not be washed in a dishwasher.
Only original spare parts may be used.
Do not leave oil or fat unattended. Be aware that hot oil or fat can ignite. Do not use water to extinguish an oil fire. Cover with a lid or other suitable object or use a fire extinguisher.

Introduction

Using a pressure cooker, you will see that it is a modern, easy and economical way of cooking. The pressure cooker is designed for lovers of tasty and healthy food, for housewives who care about the health of the family and save their time. It will help you quickly and efficiently prepare a wide variety of dishes.

Cooking time for some products in conventional cookware and pressure cooker:

Enjoy the benefits of a pressure cooker over a regular pot! Good hostess in this miraculous dish and cooks, and stews, and cooks for a couple. The pressure cooker allows you to create food without the addition of fats and oils, using natural moisture products!

Steam from a pressure cooker during cooking is much less than from a conventional pan. The increased temperature makes the pressure cooker a sterilizer, while reducing the cooking time saves gas.

The cooking time depends on many factors: on the intensity of heating, on the type of food, etc., so your adviser in this will be yours. personal experience, which you will purchase using a pressure cooker.

Cooking time in minutes for some products from the moment of boiling:

Using a pressure cooker

Cooking food (such as soup) can be done in different ways. Most often, this is done as follows: they put all the products and spices into the pressure cooker at once, pour the right amount of water, close the container with a lid with an o-ring and put it on fire.

At the beginning of cooking, the fire under the pressure cooker should be strong, but from the moment of boiling, it must be reduced. The beginning of boiling is conditionally considered the moment when steam begins to escape from under the load of the working valve, and the pressure cooker begins to hiss.

It is not recommended to leave the pressure cooker unattended until the moment of boiling. It should be noted that the time before the content begins to boil in a pressure cooker is somewhat longer than when cooking in a conventional saucepan. Before boiling and during cooking, if the hissing has stopped, the weight of the working valve must be slightly raised to prevent the weight of the working valve from sticking to the rod.

At the end of cooking, the pressure cooker is removed from the heat and cooled in air or in a container with cold water. After that, the remaining steam is released by lifting the weight of the working valve, and the lid is opened.

Sometimes, putting food in a pressure cooker and pouring water, they put it on fire like a regular saucepan until the contents boil. When the contents boil, remove the foam, close the lid and continue cooking as described earlier.

Sometimes not all products are cooked at once. First, put the meat, close the pressure cooker with a lid and cook, as in the first case, then cool the pressure cooker, open the lid, put the rest of the products and continue cooking, closing the pressure cooker with a lid.

A pressure cooker is exceptionally good for cooking compotes, because the fruits become soft in a few minutes, their taste hardly changes, and the color is preserved.

A harmonious combination of technology, quality and reliability will make the pressure cooker an indispensable assistant in your kitchen!

Care and maintenance

Every time before cooking, make sure that there is enough liquid in the pressure cooker - you can not cook food in a pressure cooker "dry". Never fill the pressure cooker more than 2/3 full.

Cooking times vary depending on the quality and size of the food ingredients. That is why the above time intervals are very approximate.

After a while, you yourself will know exactly how long it takes to cook certain products.

There is no need to defrost deep-frozen food in advance. It is enough to slightly increase the cooking time.

ATTENTION!

When replacing any parts, use only ORIGINAL spare parts designed for this pressure cooker.

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