Table of Contents
Advertisement
1. IMPORTANT SAFEGUARDS
• Read all these instructions carefully.
• This equipment cooks under pressure. Incorrect use can
cause accidents and lead to serious burns.
• Before each use, you must check the safety devices in
accordance with the instructions dealt with in section 4.
• Always comply with the following filling quantities
© Never use the pressure cooker with less than 0.25 Qt. of
liquid (one large glass). The absence of liquid in the pres-
sure cooker can cause overheating and seriously
damage it.
© Never fill the pressure cooker to more than two thirds of
its capacity.
© In the case of foodstuffs which produce froth or inflate
during cooking (rice, dehydrated vegetables, etc.), never fill
the pressure cooker to more than one quart of its capacity.
© Overfilling the pressure cooker may obstruct the safety
devices and cause excessive pressure in the pressure
cooker (see food preparation instruction).
• Never place the pressure cooker on a heat source without
the lid being completely and correctly closed according to
the instructions in paragraph 6.
• Do not cook in the pressure cooker any foodstuffs liable to
produce froth and obstruct the outlet openings of the safety
devices, such as stewed apples, blueberries, pearl barley,
oat flakes or other cereals, split peas, noodles, macaroni,
spaghetti, rhubarb and red currants.
• Comply with the instructions for use of your cooking ring.
Instructions for use
• When the operating pressure is reached, lower the heat
source so that the liquid, which creates the steam, does
not evaporate.
• Never leave the pressure cooker working without sur-
veillance. Once the equipment is pressurised, make sure
that there is always a slight amount of steam escaping
through the regulator.
• In the event of an anomaly during cooking, immediately cut
off the heat source and carry out decompression, com-
plying with the instructions in paragraph 8. Put the pres-
sure cooker back into service only after carrying out the
cleaning and checks described respectively in paragraphs
11 and 4. If the problem persists, contact our after-sales
service.
• Be particularly careful if you wish to move your pressure
cooker during or at the end of cooking. Handle it only by
its handles, avoiding touching hot surfaces. The use of a
protective glove is recommended when handling your pres-
sure cooker. If necessary use gloves. Do not turn the
equipment upside down and be careful of any steam esca-
ping through the regulator.
• Decompression of the pressure cooker must always be
carried out in accordance with the instructions in para-
graph 8. Never force to open the lid. If it does not open
easily, this means there is still pressure in the equipment.
In this case, carry out decompression in accordance with
the instructions in paragraph 8. Any pressure in the cooker
can be hazardous.
UK–1
Advertisement
Table of Contents
Related Manuals for SITRAM SPEEDO 5,5 L
Summary of Contents for SITRAM SPEEDO 5,5 L
-
Page 1: Instructions For Use
Instructions for use 1. IMPORTANT SAFEGUARDS • Read all these instructions carefully. • When the operating pressure is reached, lower the heat source so that the liquid, which creates the steam, does • This equipment cooks under pressure. Incorrect use can not evaporate. - Page 2 6 qt 4 qt 6.69” Pan and cover: 7.4 qt 4.9 qt Sandwich Stainless steel 18/10 SITRA 4.2 qt 2.8 qt 7.09” Bottom: Aluminium SPEEDO 70 kPa 239°F 6.3 qt 4.2 qt + Magnetic 8.4 qt 5.6 qt...
-
Page 3: Before First Use
Regulator Knob Seat Clamp Protection Pressure strainer indicator Our advice : Seal REPLACE THE SEAL EVERY YEAR. Handle Bottom 3. BEFORE FIRST USE • Use the table below to check the compatibility of your pres- flames do not extend beyond the bottom of the equipment. sure cooker with the types of cooking rings at your disposal. - Page 4 4. BEFORE EACH USE • Remove the regulator and check whether the steam condition or the presence of foreign bodies under outlet duct is not clogged. Remove the regulator and the seal may cause leaks). ensure that neither the steam outlet duct and its •...
- Page 5 6. CLOSING • Place the lid on the pressure cooker pan. • Press gently on the lip to compress the seal and turn the control knob of the clamp anti-clockwise to the stop (click). The marking on the knob must be opposite the white mar- king on the mechanism cover.
- Page 6 CAUTION Never leave your pressure cooker on a ring without water or juice inside it, as you are likely to burn the foodstuffs and unsolder the triple bottom. If steam stops escaping through the regulator during cooking this may indicate that there is no liquid left in the equipment.
- Page 7 CAUTION NEVER TRY TO FORCE THE LID OPEN. In case of difficulty, do not persist. Do not open the lid until after complete cooling. It is essential to decompress your pressure cooker by placing it under running cold water or by immersing it in a container full of cold water for at least one minute before opening it.
- Page 8 10. SEAL EXTRUSION WINDOW • In the event of strong excess pressure in your pressure carefully with the precautions cooker resulting from simultaneous blocking of the regula- in paragraph 8. tor and the safety valve, the seal is designed to deform •...
- Page 9 12. PROBLEMS AND SOLUTIONS I can't open my pressure cooker. Before cooking: Open the lid slowly by rotating it anti-clockwise and pressing firmly downwards to disengage the clamp. After cooking: If the pressure cooker is under pressure, decompress it in accordance with the ins- tructions in paragraph 8.
- Page 10 13. AFTER-SALES SERVICE Our after-sales service is at your disposal for any information concerning your pressure cooker. The seal, the regulator and the handles of the lid and pan are available from the store where you bought your pressure cooker or one of our approved after-sales service centres.
- Page 11 Name and address of shop or stamp: Adress : Date of purchase : Model : t SITRA SPEEDO 5,5 L t SITRA SPEEDO 7 L t SITRA SPEEDO 4 L t SITRA SPEEDO 6 L t SITRA SPEEDO 8 L t SITRA SPEEDO 10 L UK–11...
- Page 12 UK–12...
- Page 13 Recipes MUSHROOM SOUP SOUPS 4 white of leeks – 10 oz of mushrooms – 0.25 Qt of veal FISH SOUP stock – 4 tablespoons of oil – 12 oz of potatoes – 10 oz of cream – 1 handful of parsley – Salt – Pepper. 10 oz of Conger eel - 10 oz of hake - 20 oz of whiting - 5 shallots - 1 small onion stuck with a clove - 8 oz of Peel and wash the vegetables, then cut them into thin strips.
- Page 14 TWO CELERY CREAM FISH 1 small celeriac – 1 celery stick – 1/2 bunch of cress– 1 COD IN WHITE WINE white leek – 4 slices of sandwich bread – 1 Qt of hot water – 0.25 Qt of milk – 0.1 Qt of cream – 12 oz of pota- 1.5 lb of desalted cod fillet - 2 lbs of pota- toes –...
- Page 15 LOTTE A L’AMERICAINE (BURBOT AMERICAN STYLE) POULTRY AND RABBIT 2 lbs of burbot – 4 oz of butter – 3 tomatoes – 0.25 Qt of RABBIT IN MUSTARD cognac – 1 oz of flour – 0.25 Qt of dry white wine – 2 oz of shallots –...
- Page 16 WHITE MEAT OF FOWL IN A CREAM SALAD DRESSING DUCK WITH OLIVES 1 duck weighing approx. 2.5 lbs – 6 oz of green olives – 2.20 lbs of white meat of fowl – 1 Qt of poultry stock – 2 oz of butter – 0.25 Qt of oil – 12 small onions – 1 oz of Salt –...
- Page 17 ESCALOPES GOURMANDES (GOURMET ESCALOPES) VEAL 4 veal escalopes (each weighing approx. 4 oz) – 1.6 oz OSSO BUCCO of butter – 3 oz of oil – 0.25 Qt of port (optional) – 4 slices of gruyere cheese – Salt – Pepper – 3 oz of fresh Four 8 oz slices of knuckle of veal - 1 dessert spoonful cream –...
- Page 18 SPRING MUTTON STEW MUTTON 1.5 lb of mutton breast, collar and chops - 4 oz of onions - 2 cloves of garlic - 1 bunch of mixed herbs - 0.1 Qt of MUTTON STEW oil - 1 spoonful of tomato puree - 1 spoonful of flour for the sauce - 12 oz of carrots - 6 oz of turnips - 6 oz of 1 lb of mutton chops - 1 lb of collar of mutton - 0.2Qt of green beans - 6 oz of peas.
- Page 19 PORK NOISETTES WITH PRUNES PORK 4 slices of pork fillets, each 4 oz - .01 Qt of lard – 1 oz of LIMOUSIN HOTPOT flour to add in after cooking – Salt – Pepper – 8 prunes – 1 glass of white wine. 1.5 lb of streaky bacon - 8 oz of smoked bacon - one 12 Separately boil the prunes in the white wine.
- Page 20 ROAST PORK WITH POTATOES BEEF Deboner pork loin (2 lbs) – 2 oz of concentrated tomato BŒUF BOURGUIGNON puree – 1 thinly sliced onion – 2 glasses of white wine – 1 bouquet garni – 2.4 oz of butter – 0.25 Qt of oil – 8 2 lbs of clod of beef or shoulder of beef - 4 oz of fresh potatoes –...
- Page 21 LEGUMES DESSERTS GREEK-STYLE MUSHROOMS RICE PUDDING WITH CARAMEL 8 oz of round grain rice - 0.5Qt of milk - 4 oz of granu- 2 lbs of mushrooms – 3 shallots – 0.5 Qt of olive oil – 1 lated sugar - 2 oz of lump sugar - 1/2 a lemon - 2 egg bouquet garni –...
- Page 22 Hermetically close the jars (it is recommended to fit new rub- STERILISATION ber rings each time they are used). Place the jars in the pressure cooker and isolate them from After carefully washing, rinsing and drying the jars, fill them each other with a cloth.
- Page 23 Meat PLUMS (11 minutes) Remove stalks, wash and drain, pack in the jar. COOKED FOWL AND RABBIT (38 minutes) Prepare and completely cut according to the chosen recipe. GRAPES (11 minutes) Pack in the jar to 1” from the top. Pick off the bunch, wash and fill the jar.
- Page 24 UK–24...
Need help?
Do you have a question about the SPEEDO 5,5 L and is the answer not in the manual?
Questions and answers