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: 4133260 -Conception et realisation : ADHOC’S - 4070 Descriptive diagram A B C D E F G* H I J K L * depending on model 1 2 3 4 5 7 8 9 10 11 12 13 14 15 19 16 17 18 20 6 IMPORTANT SAFEGUARDS Take the time to read all the instructions and refer to the "Instructions for use". • As with any cooking appliance, supervise cooking closely if using the Pressure Cooker with children nearby. • Do not put your Pressure Cooker into a hot oven. • When the Pressure Cooker is under pressure, take great care when moving it. Do not touch the hot surfaces. Use the handles and knobs, and wear gloves if necessary. • Do not use your Pressure Cooker for any use other than that for which it is designed. • Your Pressure Cooker cooks under pressure. Burns could result from boiling over if not used properly. Make sure that the Pressure Cooker is properly closed before bringing it up to pressure. • Never force the Pressure Cooker open. Make sure that the inside pressure has returned to normal. • Never use your Pressure Cooker without liquid: this could cause serious damage. • Use compatible heat sources. • Do not fill your Pressure Cooker more than 2/3 full. For food that expands considerably during cooking, such as rice, dehydrated vegetables or compotes, do not fill the Pressure Cooker more than half full. • After cooking meat which has an outer layer of skin (such as ox tongue), which could swell due to the effects of pressure, do not pierce the skin after cooking if it appears swollen: you could get burnt. Pierce it before cooking. • When cooking food with a thick texture (chick peas, rhubarb etc.) the Pressure Cooker should be shaken slightly before opening to ensure that the food does not spurt out. • Always check that valves are clear before use. • Do not use the Pressure Cooker to fry under pressure using oil. • Leave the safety systems alone, except for cleaning and maintenance in accordance with instructions. • Use only the appropriate TEFAL spare parts for your model. Particularly, use only pan and lid TEFAL. • Alcohol vapours are flammable. Watch your appliance when preparing alcohol-based recipes. • Do not use your pressure cooker to store acidic or salty food before and after cooking. • Make sure the pressure regulator valve is in the steam release position before opening the lid. Keep these instructions Cooking vegetables Cooking vegetables fresh vegetables Artichokes - steamed 18 min. - immersed in water 15 min. Asparagus - immersed in water 5 min. Broccoli florets - steamed 3 min. Brussels sprouts - steamed 7 min. Carrots (sliced) - steamed 6 min. Cauliflower florets - immersed in water 3 min. Celery (pieces) - steamed 6 min. - immersed in water 10 min. Courgettes (sliced) - steamed 6 min. 30 - immersed in water 2 min. Endives (in pieces if large) - steamed 12 min. Green beans (whole) - immersed in water 7 min. Green cabbage sliced - steamed 6 min. stripped - steamed 7min. Green flageolet beans - immersed in water 45 min. Green lentils (pulses*) - immersed in water 10 min. Leeks (sliced) - steamed 2 min. 30 Mushrooms sliced - steamed 1 min. whole - immersed in water 1 min. 30 Peas - steamed 1 min. 30 Pumpkin (puree) - steamed 8 min. Red beetroot - steamed 20 - 30 min. Rice ** - immersed in water 7 min. Semi-dried beans - immersed in water 20 min. Sliced old potatoes (1 cm slices or quartered) - steamed 10 min. - immersed in water 6 min. Spinach - steamed 5 min. - immersed in water 3 min. Split peas (pulses*) - immersed in water 14 min. Turnips (cubed) - steamed 7 min. - immersed in water 6 min. Wheat (pulses) - immersed in water 15 min. * = When cooking pulses they swell up and tend to froth up so do not fill more than one-third full. Use 2 pints (1.2 litres) 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 use in recipes. ** = When cooking rice, cereal or pasta, do not fill more than half full as it expands during cooking. Frozen vegetables Artichoke hearts Broccoli Brussels sprouts Butter beans Cauliflower Courgettes Extra thin green beans Flageolet beans Flat beans Mushrooms Peas Sliced carrots Sliced leeks Whole baby carrots Whole leaf spinach (block) -steamed 7 min. -steamed 3 min. 30 -steamed 7 min. -steamed 9 min. 30 -steamed 6 min. -steamed 13 min. -steamed 7 min. -steamed 14 min. -steamed 7 min. -steamed 7 min. -steamed 5 min. -steamed 7 min. -steamed 29 min. -steamed 12 min. - steamed 11 min. 5 Descriptive diagram A-Pressure regulator valve B-Tightening knob C-Safety valve D-Clamp E-Steam outlet + pressure valve position F-Gasket G-Steaming basket (depending on model) H -Rivets I-Clamp Hook J-Handle K ...