Care And Cleaning; Pressure Cooking Guide - Tristar Products Living Well Pressure Cooker EPC640 Owner's Manual

Care and Cleaning

CLEANING THE SAFETY DEVICES: In addition to the gasket, the other safety devices on the
pressure cooker must also be cleaned after each use.
THE PRESSURE VALVE: To remove the Pressure Valve, simply pull up and valve will release from
it's spring lock mechanism. Apply mild detergent and wash it under warm running water. After
cleaning, check to see that the interior spring-loaded part moves freely by pressing down on it. Put
the Pressure Valve back in place by pushing it down onto the spring-loaded mechanism. This
appliance requires little maintenance. It contains no user serviceable parts. Do not try to repair it
yourself. Contact customer service for qualified repair information.
TO CLEAN: After use, unplug unit and allow to cool completely before cleaning. The Pressure
Cooker must be cleaned thoroughly after each use in order to avoid staining caused by a build-up of
food or cooking residue.
DO NOT POUR COLD WATER INTO A HOT PRESSURE COOKER.
Note: To ensure safe operation of this pressure cooker, strictly follow the cleaning and maintenance
instructions after each use, should a tiny fragment of food (such as a grain of rice or pea shell)
remain in the unit, it could prevent the safety devices from operating during subsequent use.
IMPORTANT: Always remove the Pressure Valve and clean the opening with pin to remove any
blockage that might have occurred during the cooking process. This must be done after each use.
The removable cooking pot and lid are immersible for cleaning. Rinse cooking pot and lid under hot
running water. Use only a mild liquid detergent and a soft cloth, sponge or nylon scrubber for
cleaning. Do not use abrasive powders, bicarbonate of soda or bleach. Do not use scouring pads.
WIPE BASE AFTER EACH USE WITH A SOFT, DAMP CLOTH OR SPONGE, MAKING SURE
ALL FOOD RESIDUE IS REMOVED. DO NOT IMMERSE BASE IN WATER
When cleaning the lid, the Rubber Gasket must be lifted out and washed separately. Clean all
around The Rubber Gasket housing with a sponge or soft cloth and warm, soapy water. Rinse under
running water. To replace the Rubber Gasket, ease it back into place under the rim of the lid.
• Unplug and let the pressure cooker cool to room temperature before cleaning.
• Wash the removable pot with warm, soapy water and clean with a soft cloth or sponge.
Rinse off with clean water and towel dry.
• Remove the Rubber Gasket from the underside of the self-locking lid, Wash both with
warm, soapy water and clean with a soft cloth or sponge. Rinse off with clean water and towel dry.
• The Rubber Gasket must always be properly positioned on the underside of the lid. Check
periodically to make sure that it is clean, flexible and not torn. If damaged, do not use this unit.
• Wipe the mirror finished outer housing with a damp soft cloth or sponge (glass cleaner gives
housing a brilliant lustre).
• Never use harsh chemical detergents, scouring pads or powders on any of the parts
or components.
• Always check that the Pressure Valve and Float Valve are in good working order and
debris free.
Note: The Rubber Gasket must be replaced every year, or sooner if necessary. The Rubber
Gasket may also need replacing if pressure cooker is not used for a long period of time, as it
can harden from disuse, making it unable to form an airtight seal. The Rubber Gasket must be
replaced only with another one of the correct type and size for this pressure cooker.
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Pressure Cooking Guide

NOTE: All pressure cooking modes with the possible exception of BROWN, require the
addition of liquid in some form (water, stock, etc.). Unless you are familiar with the pressure
cooking process, follow recipes carefully for liquid addition suggestions. A glass lid has been
provided to be used during the Cook, Brown, Steam/Canning modes. Never fill inner pot
above MAX line. Always use Rapid Release button to lower pressure quickly.
Meats Liquid / Cups
Beef/Veal, roast or brisket 3-4
Beef Meatloaf, 2 lbs 1
Beef, Corned 4
Pork, roast 1
Pork, ribs, 2 lbs. 3
Leg of Lamb 2-4
Chicken, whole, 2-3 lbs. 3-4
Chicken, pieces, 2-3 lbs. 3-4
Cornish Hens, two 1
Meat/Poultry Soup/Stock 4-6
Vegetables Liquid / Cups
Asparagus, thin whole 1
Beans, fava 1
Beans, green 1
Beans, lima 1
Beets, medium 1
Broccoli, pieces 1
Brussel sprouts, whole 1
Carrots, 1-inch pieces 1
Corn, on-the-cob 1
Onions, whole 1
Potatoes, 1 1/2" chunks 1
Potatoes, whole, medium 1
Squash, acorn, halved 1
Squash, summer, zucchini 1
Seafood / Fish Liquid / Cups
Clams 1
Lobster, 1 1/2 - 2 lbs. 1
Shrimp 1
Fish, Soup or Stock 1-4
Approximate Minutes Pressure Setting
35-40 High
5-10 Medium
50-60 High
40-45 High
15 High
35-40 High
15-20 High
15-20 High
15 High
10-15 High
Approximate Minutes Pressure Setting
1 -1 1/2 High
4 High
2-3 High
2 High
10 High
3 High
4 High
4 High
3 High
2 High
6 High
10-11 High
7 High
4 High
Approximate Minutes Pressure Setting
2-3 Medium
2-3 Medium
1-2 Medium
5-6 High
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