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Fig. A
Steamer Basket
Primary Cover
Handle
Pressure Regulator/
Steam Release Valve
Vent Pipe
Air Vent/
Cover Lock
Cover
Overpressure
Plug
Trivet
Stainless
Steel Body
Sealing Ring
Secondary
Cover
Handle
Sealing Ring in
Sealing Ring
Groove
Stop Tab
Fig. B
Lock
Pin
Stop Tab
3
GeTTInG aCquaInTed
Your pressure cooker is like a saucepan with a very special cover that locks in place. Air is automatically exhausted and steam is
sealed inside creating pressure within the unit. Under pressure, internal temperatures in the cooker are raised above the normal
boiling point of water, causing foods to cook faster. At 15 pounds pressure, a temperature of 250° F. (or 121° C.) is reached inside
the pressure cooker. This higher temperature speeds cooking and the moist steam atmosphere tenderizes meats naturally.
It is important to become familiar with the various parts and features of the pressure cooker (Fig. A) and to read the “HOW TO
USE
” section beginning on page 4 before using the unit for the first time.
Before the first use, remove the sealing ring (Fig. B) by
simply pulling it out of the inside rim of the cover.
Wash sealing ring, cover, body, trivet, and steamer basket
(Fig. A) in hot, sudsy water to remove any packaging
material and white manufacturing lubricant. Rinse all
parts with warm water and dry. Then, replace the seal-
ing ring, being careful to fit it under the stop tabs and
the lock pin (Fig. B) which are located on the inside rim
of the cover.