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Releasing Pressure After Pressure Cooking
NATURAL RELEASE AND RAPID RELEASE
Natural release and rapid release are two common
methods used to depressurize a pressure cooker
once active cooking is complete. Pressure cookers
use steam pressure that builds up inside the closed
pot to cook food. As the pot heats up, the liquid
inside forms steam, which raises the pressure in
the pot, cooking food at up to triple the normal rate.
After active cooking is complete, the pressure built
up inside the pressure cooker needs to be released.
HOW NATURAL RELEASE WORKS AND WHEN TO USE IT
Natural release lets pressure reduce slowly on its
own. Once the active cooking cycle is complete,
you can press the Cancel Button on the Control
Panel and the pressure will automatically drop
inside the pressure cooker slowly. Because of this
slow drop in pressure and heat, when using natural
release, food continues cooking even though active
cooking is complete.
Use this method when cooking meats, foods
that increase in volume or that foam (like dried
beans and legumes), soups, or any other foods
that are primarily liquid.
14
6- & 8-Quart Emeril Lagasse Pressure AirFryer™ Plus
The Emeril Lagasse Pressure AirFryer Plus has a
safety mechanism that prevents the Pressure Lid
from opening until the pressure has been lowered.
There are two ways to release the pressure within
the Unit: natural release and rapid release. While
both methods depressurize the Unit, the process
for each method differs, and each process has
a different impact on the food inside the Unit.
Timing for natural release varies and will differ based
on the type and amount of food being cooked.
Generally, natural release takes between 20 and
60 mins.
NOTE: check that all pressure has been released
by sliding the Steam Release Switch to the Open
position and let go. There should not be any steam
releasing from the Unit.
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