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Depressurizing under cold running water
Switch off the cooking zone, remove the pot from the cooking zone and place it in the sink, and run cold
water over the cover until the pot is depressurized. Point the steam vent away from the body. Shake the
pot by the handles, and press the yellow steam-venting button.
If steam continues to vent, repeat the process until no more steam escapes when the steam-venting but-
ton is pressed. Open the Secuquick softline at the rotary knob.
Depressurizing with yellow steam-venting button
Switch off the cooking zone, remove the pot from the cooking zone and place it on a stable, heat-resistant
surface. Point the steam outlet opening away from the body and briefly press the yellow steam-venting
button several times in succession to allow steam to escape in bursts. Press until no more steam vents.
Shake the pot by the handles. Repeat the process until no more steam vents. Open the Secuquick softline
at the rotary knob.
This method must not be used for the following dishes. Hot food could escape or the valves of
the Secuquick softline could become too dirty:
ƒ Soups
ƒ Stews
ƒ Solid meat and fish dishes such as tongue, squid
ƒ Broths with a lot of fat
ƒ Rice pudding
ƒ Legume such as lentils
ƒ Grain products such as oat flakes and pearl barley
ƒ Pasta
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