Russell Hobbs Classic Satin RHNPC400 Owner's Manual page 16

QUICK STEAM RELEASE METHOD
1. After pressure cooking, turn the Variable
Temperature/Pressure Control to
WARMING and unplug the unit. The
POWER Indicator Light will turn off.
2. You can release pressure quickly, without
waiting for the steam to dissipate, or the
Pressure Cooker to cool down by using the
Pressure Cooker's STEAM RELEASE feature.
Wearing oven mitts, press the Pressure
Regulator Valve in and rotate clockwise to
the STEAM RELEASE position. To stop the
release of steam, rotate back to the
PRESSURE position.
CAUTION: To avoid scalding, release steam in short bursts by
pushing the Pressure Regulator Valve momentarily.
CAUTION: When using this feature, only release the steam IN SHORT
BURSTS until the pressure is reduced, as hot liquid may be
ejected.
CAUTION: Keep hands and face away from the Pressure Regulator
Valve and Steam Vent Tube as hot steam will be
released. Use oven mitts.
CAUTION: The Pressure Regulator Valve may be hot. Use an oven
mitt or kitchen towel to protect your hand. Handle with
care. Never run water over or immerse the Pressure
Cooker in water to release pressure.
CAUTION: Escaping steam can scald you, and the Lid will be hot.
Release steam where it will not cause damage to
cabinets or kitchen equipment/accessories. Keep
face away from the Pressure Regulator Valve when
releasing steam.
WARNING: DO NOT GO PAST THE STEAM POSITION to the
CLEAN position.
CAUTION: Do not use the Quick Steam Release Feature for foods
containing alot of liquid. There could be an overflow.
3. Use this method for some pressure cooking such as fruits, soft
vegetables and frozen vegetables.
4. It will take 2-5 minutes for pressure to go down completely. Wait
for the steam to stop coming out of the Pressure Regulator
Valve's Steam Vent Tube. Then wait for the Pressure Lift Pin to
drop down before opening the Lid, following the procedures
described in the Pressure Cooking Operating Instructions section
of this manual.
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