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Summary of Contents for Silampos Traditional
- Page 1 Instruction Book...
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Page 2: English Contents
9. Do not touch the warm surfaces. Use the handles and, if necessary, kitchen gloves or another type of pro- pressure cooker characteristics and potentialities. tection. Silampos pressure cookers are totally safe when all the instructions, presented in this book, are followed. 10. Keep your hands off the steam escape zones. MADE IN PORTUGAL 11. - Page 3 The Traditional pressure cooker main characteristic is its progressive opening/closing system, which ensures, together with the perforated sealing ring – Silampos patent – the sealing of the cooker with minimum effort 12. Do not use the pressure cooker without any liquid inside as this practice may cause serious damage. Read and ensures pressure and temperature increasing, in exclusive safety conditions for this type of pressure chapter “Prior to first use”.
- Page 4 PAG04 TRADITIONAL ALUMINIUM PRESSURE COOKER TRADITIONAL STAINLESS STEEL PAG05 AND ALUMINIUM WITH BOTTOM SUITABLE FOR INDUCTION PRESSURE COOKER Silampos aluminium pressure cooker is made from highly pure aluminium (99 to 99, 5 %), ful- Besides the enormous advantages described previously, this pres- filling all the food compatibility norms.
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Page 5: Available Spare Parts
Available in operation. specialized retailers 9. Control valve pivot 10. Stainless steel ring Only use replacement 11. Rubber sealing ring parts of the Silampos Aluminium 621000019965100 623000019902100 621000019964100 Allows the pressure cooker to be sealed brand and of the Unavailable... -
Page 6: Prior To Each Use
PAG08 PRIOR TO FIRST USE USING THE PRESSURE COOKER PAG09 1. Remove all the labels and tags from the cooker before using it for the first time. Wash it with warm water MINIMUM AMOUNT and detergent. Dry it with a cloth. The pressure cooker should not be used with less than 250 ml of liquid inside, as this could damage it and/ or the heat source. - Page 7 PAG10 USING THE PRESSURE COOKER USING THE PRESSURE COOKER PAG11 4. Place the lid horizontally and check if the lid is well-positioned related to the body of the cooker. (Fig.05) DURING THE USE 5. Place the control valve on the lid, pressing it against the base. Check if it is well-positioned. (Fig.04) 1.
- Page 8 PAG12 USING THE PRESSURE COOKER USING THE PRESSURE COOKER PAG13 B. If the steam is released through the edge of the pressure cooker and/or by the safety valve, remove the pressure cooker from the heat source, depressurize it and check if: - the cooker is properly closed.
- Page 9 Silampos post-sales assistance. 5. Wash the control valve pivot with water or clean it with barbwire. Make sure it is completely clear. (Fig.15) 5.
- Page 10 Let it cool and wash normally. When your pressure cooker runs out of service life, do not put it in the trash. Deli- ver it to an Ecocenter or to our factory: Silampos, S.A. Rua das Cortinhas, 301 | Rust spots (brown spots)
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Page 11: Commercial Warranty
SILAMPOS grants a 25-year commercial warranty exclusively for manufacturing defects of the Impact Disc has been received at Silampos and the lack of conformity has been confirmed, as well as its date of purchase, Plus thermal base, which gives the consumer the rights referred to in paragraphs 2 and 3, provided they are Silampos will repair or replace the pressure cooker with an equivalent one, if the repair is not possible. - Page 12 This declaration of conformity is issued under the exclusive responsibility of the manufacturer. The Traditional model pressure cooker has been designed to be in contact with all types of food, in repeated For all due effects, we declare that the Traditional model pressure cookers, manufactured by Silampos, uses, of 2 hours at maximum temperature of 130 °C, in accordance with a maximum contact area of 2/3 of the...
- Page 13 PAG22 COOKING TIMES Recipes for 4 persons. The cooking times are calculated from the time the control valve starts spinning. Vegetables Approximate Time Pumpkin/ Broccoli/ Leek/ Cauliflower/ Zucchini/ 8 min Green Beans Artichokes/ Potatoes/ Beet/ Carrots/Cabbage/peas 13 min Asparagus/ Spinaches 8 min White Beans/ Chickpeas 20 min...
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