Technical information: maximum operating pressure: 80 kPa (12 psi) /Maximum safety pressure: 150 kPa (22 psi). Show Compatible heat sources
T-FAL accessoriesAccessoryReference numberSealX9010602
Operating Instructions
Opening
Closing
If you are unable to turn the lid, make sure that the button (E) is fully pulled back. Food Preparation Instructions
Minimum filling
For steaming*:
Food placed in the steam basket* must not touch the pressure cooker lid. Maximum filling
For some foods:
Using the operating valve (A)To fit the operating valve (A):
To remove the operating valve:
First useDark spots on the aluminum that may appear after using the product do not compromise its safety. To control the problem, follow these steps:
This maintenance can be done periodically. Before cooking
During cooking
End of cookingIf food or liquid starts to spray out while you are releasing the steam, return the operating valve (A) to position X – fig. 6 et 7 – and then release the pressure slowly making sure nothing else spurts out. When the pressure cooker is under pressure, take great care when moving it without shaking it. To release the steam:
Fast pressure release:
Cleaning and maintenanceCleaning the pressure cookerTo ensure the correct operation of your pressure cooker, follow these cleaning and maintenance recommendations after each use.
To clean the inside of the pan:
To clean the outside of the pan:
To clean the lid:
To clean the lid seal:
To clean the operating valve (A):
“Using the operating valve”.
To clean the steam release outlet on the lid (B):
The browning and marks which may appear following long use do not affect the operation of the pressure cooker. To clean the safety valve (C):
To change the seal of your pressure cooker:
To store your pressure cooker:
SafetyYour pressure cooker is fitted with several safety devices:
If one of the overpressure safety systems is triggered:
Recommendations for use
Warranty
The warranty cover excludes:
Regulatory markingMarkingLocationIdentification of manufacturer and commercial brandLid handle and pan handle.Production year and batchInside of the lid.Model referenceMaximum safety pressure (PS) Maximum operating pressure (PF)On the lid. T-FAL answers your questionsProblemsRecommendationsIf your pressure cooker has been heated under pressure without any liquid in it:Has your pressure cooker been checked by a T-FAL Approved Service Center?If the pressure indicator has not risen and nothing is escaping through the valve during cooking:This is normal during the first few minutes.If the phenomenon persists, check that: – The heat source is sufficiently high; if not, increase it. – The quantity of liquid in the pan is sufficient. – The operating valve is in position SI – fig. 6 – 7. – The pressure cooker is properly closed. – The seal or the edge of the pan is not damaged.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 phenomenon persists, place your appliance under cold water, (p. 18). Then open. Clean the operating valve and the steam release outlet – fig. 9 and check that the safety valve pin sinks without difficulty.If steam leaks from around the lid, check:The correct closure of the lid. The position of the lid seal. The condition of the seal: replace it if necessary. The cleanliness of the lid, seal, and its groove in the lid, the safety valve, and the operating valve. The condition of the edge of the pan.If you are unable to open the lid:Check that the pressure indicator is in the lowered position. If not, decompress and if necessary cool down the pressure cooker under a cold water Jet, (p. 18).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 has burned in the pressure cooker:Leave the pan to soak before cleaning it. Never use bleach or products containing chlorine. Table of Cooking TimesVegetables CookingFRESH PRODUCEArtichoke– steam’18 min.– immersion—15 min.Asparagus– immersion5 min.Beets– steam20 – 30 min.Broccoli– steam3 min.Brussels sprouts– steam7 min.Cabbage, greensliced– steam6 min.leaves– steam7 min.Carrotssliced– steam7 min.Cauliflower– immersion3 min.Celery– steam10 min.– immersion6 min.Courgettes– steam6′ min.– immersion2 min.Endives– steam12 min.Green beans– steam8 min.Leeksliced– steam2 1/2 min.Mushroomssliced– steam1 min.whole– immersion1 1/2 min.Peas– steam1 1/2 min.Potatoesquartered– steam12 min.– immersion6 min.Pumpkin (mashed)– immersion8 min.Rice– immersion7 min.Spinach– steam5 min.– immersion3 min.Turnips– steam7 min.– immersion6 min.White beans semi-dry– steam20 min.*steam = in the steam basket* Meat – FishFRESHBeef (roast 35 oz)10 min.Chicken (whole 42 oz)20 min.Lamb (leg 46 oz)25 min.Pork (roast 35 oz)25 min.Salmon (4 steaks 21 oz)6 minTuna (4 steaks 21 oz)7 min*depending on model May 2014 – Ref.: ALUINSD3 – Realization: Espace Graphique Documents / ResourcesT-fal P26106 Pressure Cooker [pdf] User GuideP26106, P26146, P26145, P26206, P26246, P26245, P26106 Pressure Cooker, Pressure Cooker Related Posts
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