Domo DO42708PP Instruction Booklet page 43

 Check both the vent pipe and vent filter to be sure they are clear. In order to check the vent
pipe, you will need to remove the quick pressure release valve from the cover (Fig. I). Then
hold the cover up to the light and make sure you can see light coming through the vent pipe.
If you cannot, remove the sealing ring frame and vent filter (see page 6) and clean the vent
pipe with a small brush or pipe cleaner to remove the blockage. Reattach the sealing ring
frame to the cover.
 Always verify that the sealing ring frame is attached to the pressure cooker cover before
cooking.
 Make sure you have not overfilled the cooking pot. Do not fill above the ⅔ fill line when
cooking most foods. When cooking foods that foam, froth, or expand, such as rice, grains,
dry beans, peas, and lentils, or foods that are mostly liquids, such as soups,
never fill the cooking pot above the ½ fill line. For your convenience, both
the ⅔ and ½ fill lines are (Fig. J.)
 Always make sure cooking liquid has been added to the cooking pot. One
cup of liquid is the minimum amount.
 Always follow special procedures found in the instruction book when
pressure cooking dry beans, peas, and lentils. During cooking, these foods
tend to froth and foam which could cause the vent pipe to become blocked.
 Never pressure cook applesauce, cranberries, rhubarb, cereals, pasta, split peas, and soup
mixes containing split peas, pasta, or grains. These foods expand so much as a result of
foaming and frothing that they should never be cooked under pressure.

Always follow the special procedures found in this instruction manual when pressure
cooking rice and grains.
 Do NOT use the quick pressure release method after cooking dry beans, peas, lentils, grains,
or foods that are mostly liquid, such as soup, sauces, and stews.
 Always verify that the green air vent/cover lock is down before attempting to open the
cooker. If it is up, the cooker contains pressure which, if released, may result in burns and/or
property damage. Then check that no steam is emitted when the pressure release valve is
rotated to the STEAM OUT position.
WARNING! Air bubbles may form when pressure cooking foods with a higher fat content (such as
meats with visible fat or poultry with skin and visible fat) or thicker foods (such as stews, sauces,
heavy soups, dried beans, lentils, and grains such as rice and barley). Even after all pressure has
been released, those air bubbles can rise to the surface when the cover is opened, unless they are
dispersed beforehand. If the air bubbles are not dispersed, hot food may erupt out of the cooker,
which could cause serious burn injuries.
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