Use and Care Manual

Fig. K
Rock the cooker from side to side to disperse air bubbles.
Display
window
Fig. L
Control knob
Start button
Cancel button
Preset programs
(entire perimeter)
Timer
Progress bar
Digital control
panel
98
in each section of the recipes you will nd instructions on the maximum ll level
for each type of food.
● Always make sure cooking liquid has been added to the cooking pot. Two cups of
liquid is the minimum amount.
● Always follow special procedures found on page 35 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.
● Always follow the special procedures found on page 38 when pressure cooking
rice and grains.
● 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.
● 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
(see page 14).
● Always verify that the air vent/cover lock is down before attempting to open the
cooker (see Fig. Q, page 13). If it is up, the cooker contains pressure which, if
released, may result in burns and/or property damage. 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 bub-
bles 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.
To disperse the air bubbles, follow these steps: First, verify the pressure has
been released (the air vent/cover lock will be in the down position). Next, prior
to opening the cover, gently rock the cooker from side to side. To rock, grasp
the handles and tilt the
cooker to the left, so the
right side of the cooker
lifts 2 inches off the
counter. Then rock to the
right so the left side of
the cooker lifts 2 inches
off the counter (Fig. K).
Repeat once. Verify the
air vent/cover lock is still
down before attempting
to open the cover.
HOW TO OPERATE THE DIGITAL CONTROL PANEL
Whenever you plug in the unit, it will beep once and all of the program options will
appear in the display window on the digital control panel. The KEEP WARM setting
will be ashing. This is the “Ready State” (Fig. L).
The following information describes how the control panel buttons and preset
programs function.
CONTROL KNOB
The control knob is used to select the preset programs that appear around the
perimeter of the display window as well as adjust the time and cook settings. As
you turn the knob, each preset program will ash.
START BUTTON
The start button activates the unit once the cooking function and time have been
selected.
CURRENT MODE INDICATORS
Once the start button is pressed, the mode the unit is currently in will illuminate.
There are three modes: WARM UP, COOKING, and KEEP WARM.
CANCEL BUTTON
The cancel button allows you to end the cooking or keep warm function at any time.
Simply press the cancel button once. When you press cancel, the unit will return to
the “Ready State.”
TIMER
When pressure cooking, the timer will not start counting down until the cooker
reaches the correct temperature. When slow cooking, the timer immediately starts
counting down once the slow cooking function is activated. When the unit is in the
KEEP WARM mode, the timer will count up to indicate how much time the unit has
been in this mode.