TEFAL SECURE 5 NEO (P2530853, P2530842) - Pressure Cooker Manual

Descriptive diagram

1. Operating valve
2. Steam release outlet
3. Safety valve
4. Pressure indicator
5. Lid release button
6. Lid handle
7. 1. Lid positioning mark
   2. Lid-pot positioning mark
8. Operating valve positioning mark
9. Lid gasket
10. Steam basket*
11. Trivet*
12. Long pot handle
13. Pot
14. Short pot handle
15. Maximum fill level mark

*Basket not included with certain models

Compulsory Checks Prior to Each Use

Checking the Operating Valve

• Check that the operating valve's steam release outlet is not obstructed. Clean if necessary using a toothpick (see section 'To clean the steam release outlet')
  

Checking the Safety Valve

• Check that the safety valve ball is mobile (use a cotton bud). (see section 'To clean the safety valve')
  

Characteristics

Pressure cooker bottom diameter – model references

**: Product capacity with the lid in position.

Technical information:
Maximum operating pressure: 80 kPa (12 psi)

Compatible heat sources

• This pressure cooker is suitable for all heat sources, except Aga hobs but including induction.
• On an electric or induction hob, ensure that the diameter of the hot plate does not exceed that of the pressure cooker base.
• On a ceramic or halogen hob, ensure that the pressure cooker base is always clean and dry.
• On a gas hob, the flame must never exceed the diameter of the pressure cooker base.
• On all hobs, check that your pressure cooker is well centred.

TEFAL Accessories

• The following accessories are available for the pressure cooker:

• To change other parts (including the 3L's gasket) or for repairs, contact an Approved TEFAL Service Centre (please go to: www.tefal.com).
• Only use original TEFAL parts corresponding to your model.

*Basket not included with certain models

Use

Opening

• Using your thumb, pull back on the lid release button (E) and hold it in the retracted position - Fig. 1.
• Holding the long handle of the pot (L) with one hand, turn the long handle of the lid (F) with the other hand in an anti-clockwise direction until open Fig. 2.
• Then lift the lid.
• Do not open the pressure cooker until the unit has cooled and all internal pressure has been released. If the handles are difficult to push apart, this indicates that the cooker is still pressurised – do not force it open. Any pressure in the cooker can be hazardous.

Closing

When the appliance is closed but not in operation, it is normal for the lid to move slightly relative to the pot. This effect disappears when the product is pressurised.

• Place the lid horizontally onto the pot, aligning the lid positioning marks G(a) and G(b).- Fig. 3
• Turn the lid in a clockwise direction until it stops - Fig. 3 until you hear the button click as it engages - Fig. 4.

If you are unable to turn the lid, ensure that the opening button (E) is properly retracted

Minimum fill level

• Always put at least 25 cl/ 250 ml (2 cups) of liquid in the pressure cooker when in use

For steam cooking*:

• The pot must contain at least 75 cl/ 750 ml (6 cups) of water.
• Place the basket* (J) on the trivet* (K) provided for this purpose - Fig. 5 .

The food in the steam basket* must not touch the lid of the pressure cooker.

Maximum fill level

• Never fill your pressure cooker to more than two-thirds full (maximum fillmark) (O) - Fig. 6.

For certain foods:

• For foods that swell during cooking, such as rice, dried vegetables, stewed fruit, etc., do not fill your pressure cooker more than 1/3 full.
• When cooking soups, we would advise you to carry out a rapid pressure release (see section 'Rapid pressure release').

Using the operating valve

To fit the operating valve (A):

Caution, these operations must only be carried out when the product is cold and not in use.

• Place the operating valve (A) in position, aligning the symbol on the valve with the positioning mark (H) as shown in the diagram above.
• Press down on the valve then turn it to the symbol or as shown in the diagram above.

To remove the operating valve:

Caution, these operations must only be carried out when the product is cold and not in use.

• Press down on the valve then turn it to align the symbol with the positioning mark (H) as shown in the drawing above.
• Remove the valve as shown in the drawing above.

To cook vegetables or delicate foods:

• Position the pictogram on the valve opposite the positioning mark (H) - Fig. 7.
• Pressure operates at 50kPa (7 psi / 7lbs pressure).

To cook meat or frozen foods:

• Position the pictogram on the valve opposite the positioning mark (H) - Fig. 8.
• Pressure operates at 80kPa (12 psi / 12lbs pressure).

To release the steam:

• Gradually turn the valve (A), adjusting the speed that the pressure is released by how far you open the valve, until it aligns opposite the mark with the symbol fig. 9.

Before first use

It is normal for steam to be present near the pressure indicator (D) when the product begins operating.

• Place the basket trivet (K) in the bottom of the pot and place the basket (J) on top of it*.
• Fill the pot to two-thirds full with water (maximum fill mark (O)).
• Close the pressure cooker.
• Position the symbol opposite the positioning mark (H) - Fig. 8.
• Place the pressure cooker on a heat source, then set to maximum power.
• When steam begins to escape from the valve, turn down the heat source and leave for 20 min.
• After the 20 min is up, turn off your heat source.
• Gradually turn the valve (A), adjusting the speed that the pressure is released by how far you open the valve, until it aligns opposite the symbol fig. 9.
• When the pressure indicator (D) drops down, your pressure cooker is no longer under pressure.
• Open the pressure cooker- Fig. 1 - 2.
• Rinse the pressure cooker with water and dry it.

*Basket not included with certain models

Before cooking

• Before each use, remove the valve (A) (see section 'Using the operating valve') and check visually and against the light that the steam release outlet (B) is not obstructed (See diagram). If necessary, clean it with a toothpick - Fig. 10.
  
• Check that the safety valve ball (C) is mobile (see drawing below) and see section 'Cleaning and maintenance'.
  
• Add your ingredients and the liquid.
• Close the pressure cooker- Fig. 3 and ensure that it is properly closed - Fig. 4.
• Position or on the valve to the positioning mark H - Fig. 7 or 8.
• Place the pressure cooker on a heat source, then set itto maximum power.

During cooking

The pressure indicator (D) prevents the pressure from rising in the pressure cooker if it is not properly closed.

• It is normal for steam to be present at the pressure indicator (D) when the product begins operating.
• When steam escapes continuously from the operating valve (A), with a steady "pschhht" sound, reduce the heat source until the valve (A) continues to whisper steadily.
• Leave for the cooking time indicated in the recipe.
• As soon as the cooking time is over, turn off the heat source.

End of cooking

To release the steam:

• Slow pressure release:
  • This is used for stews, vegetables, meat joints and fish dishes.
  • Gradually turn the valve(A), adjusting the speed that the pressure is released by how far you open the valve, until it aligns opposite the mark with the symbol - fig. 9. When the pressure indicator (D) drops down again, your pressure cooker is no longer under pressure.

The pressure indicator (D) prevents the pressure cooker from being opened if it is still under pressure.

• Rapid pressure release:
  • This is used for soups, rice, pasta, egg custards, cake and pudding mixes, recipes containing rice or pasta and recipes with a high liquid content.
  • You may place your pressure cooking in a sink half-filled with cold tap water, to speed up the decompression, see diagram below. When the pressure indicator (D) drops down, your pressure cooker is no longer under pressure.
  • You may open your pressure cooker- Fig. 1 and 2.
    
• Special case foods:
  • When cooking special case foods e.g sliced carrots, pumpkins (see cooking table) or dried vegetables, do not release the pressure; instead leave the cooker to stand at room temperature and wait for the pressure indicator (D) to drop before opening. Reduce the recommended cooking time slightly.

If while releasing the steam, you notice any food or liquid start to spray out from the valve, return the operating valve (A) to or mark- Fig. 7 or 8 -, wait a minute and then slowly turn the operating valve again to the steam release position, ensuring nothing else spurts out.

When moving your pressure cooker under pressure always take great care to move it without shaking it.

*Basket not included with certain models

Cleaning and maintenance

Cleaning the product

To ensure the correct operation of your pressure cooker, follow these cleaning and maintenance recommendations after each use:

• Wash the pressure cooker (pot and lid) after each use with warm water and washing-up liquid. Follow the same procedure for the basket*.
• Do not use bleach or chlorinated products.
• Do not overheat your pan when it is empty.

To clean the inside of the pot:

• Wash using a sponge and washing-up liquid.
• The appearance of stains in the bottom of the pot does not affect the quality of the metal at all. These are limescale deposits. To remove them, use a sponge with a little white vinegar.

To clean the outside of the pot:

• Wash using a sponge and washing-up liquid.

To clean the lid:

• Wash the lid under a stream of warm water with a sponge and washing-up liquid and rinse well.

To clean the lid gasket:

• After each use, clean the gasket(I) and its groove.
• To replace the gasket, please refer to- Fig. 11 - 12.

To clean the operating valve (A):

• Remove the operating valve(A), see section 'Using the operating valve'.
• Clean the operating valve(A) under the tap Fig. 13.

To clean the steam release outlet (B):

• Remove the valve (A).
• Visually inspect against the light that the steam release outlet is round and clear of debris. See drawing below. If necessary, clean it with a toothpick- Fig. 10.
  

To clean the safety valve (C):

• Clean the part of the safety valve on the inside of the lid by placing it under running water.
• Check its correct operation by lightly pressing down on the ball using a cotton bud, which must move freely. See drawing below.
  

Never use a sharp or pointed object to carry out this operation.

To change the gasket of your pressure cooker:

• Change the gasket of your pressure cooker every year or if split or damaged.
• Always use an original TEFAL gasket corresponding to your model.

To store your pressure cooker:

• Place the lid upside-down on the pot.

Wash your pressure cooker after each use.
The browning and marks which may appear following extended use do not affect the operation of the pressure cooker.
Only the pot is dishwasher-safe.
To extend the lifespan of your pressure cooker, do not overheat the pot when it is empty.
It is essential to have your pressure cooker checked at a TEFAL Approved Service Centre after 10 years of use.

Safety

Your pressure cooker is fitted with several safety devices:

• Closing safety:
  • If the appliance is not properly closed, the pressure indicator (D) cannot rise and the pressure cooker cannot build pressure.
• Opening safety:
  • If the pressure cooker is under pressure, the release button (E) cannot be operated. Never open the pressure cooker by force. Above all, do not interfere with the pressure indicator (D).
• Two safety devices against overpressure:
  • First device: the safety valve (C) releases the pressure and steam escapes horizontally from the top of the lid - Fig.14
  • Second device: the gasket (I) permits steam to escape vertically from the small hole located on the edge of the lid or along the side of the pot - Fig.15.

Caution, this may extinguish the flame on a gas hob.

If one of the overpressure safety systems is triggered:

• Turn off the heat source.
• Leave the pressure cooker to cool completely.
• Open the pressure cooker.
• Check and clean the operating valve (A) - Fig.13, the steam release outlet (B) - Fig.10, the safety valve (C) (see drawing below) and the gasket (I).
  

Recommendations for use

1. The steam is very hot when it leaves the pressure cooker, take care not to scald yourself. Use oven gloves if necessary.
2. Once the pressure indicator has risen, you can no longer open your pressure cooker.
3. As with any cooking appliance, ensure close supervision when using the pressure cooker near children.
4. To move the pressure cooker, use the two pot handles.
5. Never leave food standing in your pressure cooker.
6. Never use bleach or products containing chlorine, as these may alter the quality of the material.
7. Do not put the following in a dishwasher or leave them to soak in water: the gasket, lid, and operating valve.
8. Change the gasket every year or if it is split or damaged.
9. Only clean your pressure cooker when it is cold and empty.
10. It is essential to have your pressure cooker checked in a TEFAL Approved Service Centre after 10 years of use.

Guarantee

Australian – NZ warranty
Jamie Oliver by Tefal/Tefal/All-Clad/Moulinex product. Should your Jamie Oliver by Tefal/Tefal/All-Clad/Moulinex product develop a defect during the guarantee period or the non-stick coating peel during the life of your Jamie Oliver by Tefal/Tefal/All-Clad/Moulinex product, you should return it, at your cost, to the retailer from which you purchased it from, together with your receipt as proof of purchase. The retailer will then forward your claim directly to us for processing. Alternatively, if the retailer is unable to help you, you may contact us directly at:
Groupe SEB Australia Pty Ltd, Customer Service Department, Unit 1, No 10 Hill Rd, Homebush NSW 2127 T: +61 2 9748 7944

TEFAL answers your questions

*Basket not included with certain models

Vegetables

** Food in the steam basket*
*** Food in the water
**** Not available in some countries
RICE: never fill pan more than one-third full including liquid as rice froths and boils up during cooking. Use 225 g rice and 1.75 litre water from a boiling kettle.

Meat and Fish

	FRESH Valve position
Beef (1 kg topside)	32 min (medium)**
Chicken (1.2 kg whole)	22 min
Lamb (1.3 kg leg)	40 min (medium)**
Monkfish (0.6 kg fillets) (special case food)	4 min
Pork (1 kg roast)	28 min
Salmon (4 steaks 0.6 kg) (special case food)	6 min
Tuna (4 x 0.6 kg steaks) (special case food)	7 min

**Cook for an additional 5 minutes for well done meat.

Golden rules when pressure cooking

(for UK Consumers)
For 6 Litre models only.

• The minimum quantity of liquid required for normal cooking is 250 ml (½ pint)for the first ¼ hour cooking. For each additional ¼ hour, or part of ¼ hour, add a further 150 ml (¼ pint) of liquid. For example, 45 minutes cooking requires 600 ml (1 pint) of liquid. Note: This is only a general guide. Certain foods, such as rice, pulses, steamed puddings and Christmas puddings may require extra water (see text below).
• When steaming foods in the basket use a minimum of 750 ml (1¼ pint) water in the cooker.
• Always use a liquid that gives off steam when boiled e.g. water stock, wine, beer, cider. Never use oil or fat. All pressure cooking requires some liquid.
• Whatever the size of pressure cooker, the maximum filling level when all the ingredients and liquid have been added are:
  Solid foods e.g. vegetables, meat joints: no more than two-thirds full
  Liquids and cereals e.g. soups, stews, cereal and pasta: no more than half full
  Foods that swell during cooking e.g. rice, dried beans, dried peas, dried vegetables, stewed fruit, etc: no more than one-third full
• When cooking pulses they swell up and tend to froth up. Use 1.2 litres (2 pints)water for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried beans, must be soaked in boiling water for 1 hour before cooking. Drain, rinse thoroughly and cook in fresh water. Never eat uncooked beans or peas. Soaking is not necessary for red lentils. The high temperatures achieved in the pressure cooker ensure that any natural toxins in the pulses are destroyed. Canned beans and pulses can simply be drained and rinsed before adding to the pressure cooker.
• For steamed suet puddings, sponge puddings or Christmas puddings, a short pre-steaming time is best to enable the raising agent to activate and prevent a heavy, close texture. Extra liquid is required so use a minimum of 1½ pint/900 ml of boiling water for a combined steaming and cooking time of up to 1 hour. For each additional ¼ hour of cooking, or part of ¼ hour, add a further ¼ pint/150 ml of boiling water. Pre-steaming is done with the operating valve in the steam release position on a low heat for the required time. Then turn the operating valve to either or , and increase the heat to bring to full pressure. Lower the heat and pressure cook for the required time.
• Pressure operates at 50kPa (7 psi / 7lbs pressure) and pressure at 80kPa (12 psi / 12lbs pressure).
• Never cook dumplings with the lid tightly closed, as they could rise up and block the safety devices. Cook the stew and at the end of cooking, release the steam and cook gently for about 10 - 15 minutes without the lid on.
• Pressure cooking times vary according to the size of individual pieces or thickness of the food, not the weight.
• To prevent discolouration of the interior, caused by mineral deposits in hard water areas, add a tablespoon of lemon juice or vinegar.
• Cooking containers must withstand temperatures of 130°C (250°F). Any covering on containers, e.g. foil, greaseproof paper or cling film, must be securely tied otherwise they could block the safety devices. Do not use plastic lids as they prevent steam from being in contact with the food. Also, they could distort and come off during cooking which could block the safety outlets.
• Accurate timing is essential when pressure cooking to prevent overcooking, especially with vegetables, fruit and fish.

Regulatory markings

www.tefal.com

Documents / Resources

References

• Tefal - Huishoudelijke apparaten & Keukengerei

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