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DE-PRESSURISING AND OPENING THE LID
CAUTION: The lid will not unlock until pressure inside the pot has been released. This will
be indicated when steam has stopped coming out of the exhaust valve and the red float
valve has lowered.
Once cooking is complete, the multi cooker will automatically switch to KEEP WARM. You then
have two options to release pressure prior to opening the lid:
A. Natural pressure release method
When the unit is finished cooking, it will automatically switch to KEEP WARM. In this mode, the
unit will naturally release pressure and the red float valve will eventually lower. This will take up
to 20 minutes depending on the contents and amount of pressure built up. During this time, food
will continue to cook. This method is recommended for ingredients that will not "overcook".
B. Quick pressure release method
•
Cover your hand with an oven mitt to protect your skin from escaping steam.
•
Using tongs or a wooden spoon, carefully rotate the exhaust valve to the release position
in very short spurts, taking care to keep your hands and face away from the escaping steam
coming from the exhaust valve.
Seal Position
•
If liquid is ejected from the valve, wait a minute longer before proceeding.
•
The red float valve will eventually lower and all pressure will be released.
IMPORTANT: Be sure to keep clear of the Exhaust valve steam outlet at all times as the
escaping steam will be extremely hot and can scald.
IMPORTANT:
•
For liquid foods (such as soups, stocks, casseroles and soaked beans) only fill the unit ½
way, otherwise the food may eject from the exhaust valve.
•
Never pull out the exhaust valve when pressure is releasing.
•
When a large quantity of food is cooked, do not release pressure immediately after cooking.
It is recommended to leave the food in KEEP WARM mode for 5-10 minutes before releasing
the pressure.
Release Position
10
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