TEFAL P25840 User Manual page 43

Problems
If you cannot close • Check that the lid handle is in the vertical position.
the lid • Check that the seal is positioned correctly (see the
''Cleaning and maintenance'' paragraph).
• Check drying that the lid is correctly positioned as shown
in - Fig 11.
• Run the seal under water and put it back in the lid
without wiping it - Fig 17 and make sure to place it
under the notches in the lid - Fig 12
If the pressure This is normal for the first few minutes :
indicator makes it allows the air to escape before cooking.
clicking sounds and
emits jets of steam
If one of the safety Turn off the beat.
systems is triggered Leave your pressure cooker to cool down without moving it.
Wait for the pressure indicator to go gown and open it.
Check and clean the operating valve (A), the steam release
vent, the safety valve and the seal.
Ensure that the pressure cooker has been filled appropriately
and and the quantity of liquid sufficient.
If the problem persists, consult a Tefal approved service
centre.
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Recommendations
■ VEGETABLES
Artichokes whole
Asparagus whole
peel after
Beetroot
cooking
Broccoli florets
Brussels sprouts whole
Carrots round slices
(special case food)
Cauliflower florets
Celery 5-cm pieces
2.5 cm slices
Courgettes
Endive (Chicory) 2.5 cm slices
whole or
Green beans
sliced
thinly sliced
Green cabbage
leaves
Green lentils
(dried vegetables)
Leeks 5.cm slices
thinly sliced
Mushrooms
whole
Peas
quartered
Potatoes
(such as King
Edward) quartered
Pumpkin (mashed)
pieces
(special case food)
Rice see note below immersion
(long grain white)
Semi-dried beans ****
Spinach
Turnips 2.5 cm cubes
Wheat
(dried vegetables)****
■ MEAT AND FISH
Beef (1 kg topside)
Chicken (1.2 kg whole)
Lamb (1.3 kg leg)
Monkfish (0.6 kg fillets) (special case food)
Pork (1 kg roast)
Salmon (4 steaks 0.6 kg) (special case food)
Tuna (4 x 0.6 kg steaks) (special case food)
** Cooked in steam basket (depending on model). *** Food immersed in the water.
**** Not available in some countries. ***** Cook for an additional 5 minutes for well done meat.
RICE: never fill pan more than one-third full including liquid as rice froths and boils up during cooking.
FRESH FROZEN
Valve position Valve position
Cooking
steam** 18 min -
immersion*** 15 min -
immersion 5 min -
steam 20 - 30 min -
steam 3 min 3 min
steam 7 min 5 min immersion
steam 7 min 5 min
immersion 3 min 4 min
steam 6 min -
immersion 10 min -
steam 6 min 30 9 min
immersion 2 min -
steam 12 min -
steam 8 min 9 min
steam 6 min -
steam 7 min -
immersion 10 min -
steam 2 min 30 -
steam 1 min 5 min
immersion 1 min 30 -
steam 1 min 30 4 min
steam 12 min -
immersion 6 min -
immersion 8 min -
7 min -
immersion 20 min -
steam 5 min 8 min
immersion 3 min -
steam 7 min -
immersion 6 min -
immersion 15 min -
FRESH Valve position
32 min (medium)*****
22 min
40 min (medium)*****
4 min
28 min
6 min
7 min
EN
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