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2. Remove the inner cooking pot from the appliance and add the food and liquids as the recipe directs.
Note: The total volume of food and liquid must not exceed 80% of the capacity of the cooking pot.
(Figure C). For foods such as dried vegetables and beans, or rice and grains, the total volume must not
exceed 60% capacity. (Figure D). Always use at least 120 millilitres of liquid when pressure cooking. The
total volume of food and liquid must not be less than 20% of the capacity of the cooking pot. (Figure E).
3. To lock the lid in place, remove any food residue from the upper rim of the cooking pot to secure the
seal. Ensure the sealing ring is secured in place on the sealing ring supporting cover. (Figure F).
4. Wipe any water or food residue away before placing the cooking pot back into the housing body. Make
sure the inner pot is set firmly on the heating plate. (Figure G).
5. Close the cover, ensuring the inner lid covers the inner pot. Rotate the handle of the cover
counter-clockwise until it clicks into position. (Figure H-1,H-2).
6. Position the float valve and turn it to the sealed position, then check that the float valve has dropped
down. (Figure I-1,I-2). Note: The float valve does not click or lock into place. Even though it will have a
loose fit, it is safely secured. The float valve handle must be fully down to properly seal the pot before
cooking.
7. Plug the power cord into the appliance and then into the wall outlet. The LED display will show ‘— — — —‘