Important Notes - Cook Vision alpha Instruction Manual

Pressure cooking with alpha
Cooking time is finished
The heat source is switched off and pressure in the pot must be
dissipated. Remove the pot from the hotplate and put it on a suitable
surface. There are the following possibilities for reducing the pressure:
1.) Allow the pot to cool down
Wait until the red safety valve has completely disappeared. This is
recommended for foaming and mushy foods.
2.) Slow pressure reduction
Turn the pressure regulator gradually in stages to Position
directly from Position 2 to Position , but in gradual steps from
Position 2 first to Position 1, wait a few seconds, then turn to Position
.
If cooking at pressure setting 1 it can be turned directly to
12
Warning:
the steam escaping is extremely hot. Steam escapes
upwards, so do not hold your hands over the valve. Wait until no more
steam escapes and the pressure indicator is no longer visible.
Open the pot
When no more steam escapes, the pot can be opened. The lid can
now be removed.
Warning: never force the lid open, and never interfere with the safety
system settings. The pot can only be opened when it is no longer
under pressure.
, not
.
• When preparing sausages with artificial skins, these must be
pierced before cooking. If the skin is not pierced, it may blow
up under pressure and can burst. The splashes which then occur
may cause scalding.
• If you cook meat with skin on and this has swollen up, do not
pierce this but allow it to contract. If it is pierced, burns or scalds
may be caused.
• Do not boil any foods which tend to foam, such as apple purée,
rhubarb, pasta, rolled oats or other cereal products. Since these
foods tend to swirl up when boiling, there is a risk of the pressure
regulator becoming blocked.
• If the contents are mushy, the (depressurised) cooker must be
gently agitated before it is opened.
• On reaching cooking temperature, bursts of steam will be given
off vertically from the centre of the regulator valve.

Important notes