user manual pressure cooker solar 6l tras0512

TRAMONTINA PRESSURE COOKER | USER MANUAL

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IMPORTANT SAFEGUARDS

INTRODUCTION AND BENEFITS

SAFETY PRECAUTIONS

QUICK INFORMATION

COMPONENTS & FEATURES

OPERATING INSTRUCTIONS

RELEASING THE PRESSURE

CLEANING AND MAINTENANCE

TROUBLE-SHOOTING COOKING TIME FOR REFERENCE

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CONTENT

ITEM NUMBER TRAS 0512

BODY DIAMETER 22cm

NOMINAL CAPACITY 6.0 L

WORKING PRESSURE 60 (kPa or 8.7 psi - Max. 120°C 100 (kPa) or 14.5 psi- Max. 125°C

PRODUCT INFORMATION IMPORTANT!When any parts are replaced, only our own ORIGINAL spare parts designed for this pressure cooker may be used.If repairs are necessary, please contact our Customer service department. Repairs may only be undertaken by authorised repairers.

PLEASE READ ALL INSTRUCTIONS BEFORE FIRST USE.KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.

USER MANUAL | TRAMONTINA PRESSURE COOKER

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When using pressure cookers, basic safety precautions should always be followed:

1. Read all instructions thoroughly.

2. Do not touch hot surfaces; use handles or knobs.

3. Close supervision is necessary when the pressure cooker is used near children.

4. Do not place the pressure cooker in a heated oven.

5. Extreme caution must be used when moving a pressure cooker containing hot liquids.

6. Do not use the pressure cooker other than for its intended use.

7. This appliance cooks under pressure – improper use may result in a scalding injury. En-sure the unit is properly closed before operating. See page 7, 8 and 13.

8. Do not fill the unit over 2/3 (two-thirds) full. When cooking foods that expand during cooking, such as rice or dried vegetables, do not fill the unit over ½ (half) full. Overfilling may cause the vent pipe to clog, causing the unit to develop excess pressure. See page 16.

9. Be aware that certain foods, such as apple sauce, cranberries, pearl barley, oatmeal orother cereals, splitpeas, noodles, macaroni, rhubarb or spaghetti can foam and froth and clog the pressure release device (steam vent). These foods should not becooked in a pressure cooker.

10. Always check the pressure release devices for clogging before use.

11. Do not open the pressure cooker until the unit has cooled and all internal pressure has been released. If the handles are difficult to push apart, this indicates that the cooker is still

pressurised – do not force it open. Any pressure in the cooker can be hazardous. See page 15.

12. Do not use this pressure cooker for pressure frying with oil.

13. When the normal operating pressure is reached, turn the heat down so all the liquid, which creates the steam, does not evaporate.

IMPORTANT SAFEGUARDS


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The structure of a pressure cooker consists of a regular cooking pot and a special lid that locks in place on the top of the cook pot. When the cooker is heated up, steam is sealed inside and creates pressure. With this high pressure, the internal temperature in the cooker is raised above the normal boiling point of water, which leads to a faster and healthier cooking process.

FASTEROn average, a TRAMONTINA pressure cooker prepares food up to 3 times faster than conventional cooking methods. Meals that can take up to one hour with conventional cooking can be ready in as little as 20 minutes with a TRAMONTINA pressure cooker.

TASTIERFood tastes better when it is prepared by a TRAMONTINA pressure cooker. The shorter cooking time allows food to retain its full and natural flavor. Less seasoning is required, up to half of what you would normally use and very little flavor is actually lost during cooking. Unlike microwave cooking, meat prepared in a TRAMONTINA pressure cooker is golden brown. Simply sauté, then cook under pressure. It is delicious!

HEALTHIERMore Vitamins and minerals are retained in food prepared by a TRAMONTINA pressure cooker. We all know that the longer food cooks, the more nutrients will be lost. TRAMONTINA pressure cookers help food retain more than twice their vitamins and nutrients compared to conventional stove-top cooking, by using less water.

MULTI-FUNCTIONALA TRAMONTINA pressure cooker can be used for steaming, simmering, stewing, roasting and even defrosting. Cooking time is saved for everything from delicate soups and desserts to hearty meat dishes.

INTRODUCTION & BENEFITS


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PEOPLE NOT FAMILIAR wITH THE USE OF THIS PRESSURE COOkER SHOULD NOT BE ALLOwED TO USE IT.

IF yOU USE THIS PRESSURE COOkER wHEN CHILDREN ARE IN THE vICINITy, PLEASE BE PARTICULARLy CAREFUL.

• This pressure cooker may only be used for the purpose for which it was designed – fast cooking. It may only be used as a “normal” saucepan WITHOUT a lid. Please never use it in a baking oven or in a microwave.• The pressure cooker may only be placed on the appropriate hob for its size. For example, if the gas flame overlaps the sides of the cooker, the handles may be damaged.• When using an electric hotplate, the diameter of the hotplate must be smaller than or equal to that of the cooker.• When using a ceramic hob, the base of the cooker must be absolutely clean and dry.• Never touch the outside of the pressure cooker during the cooking procedure as you may burn yourself. If the pressure cooker is still hot, it must only be touched or moved with great care and by the handles on the pressure cooker itself, not by the handle on the lid.• This pressure cooker must never be used without liquid or it may be permanently damaged.

The minimum amount of liquid should be ca. 3/8 litres.

• The pressure cooker must never be filled more than 2/3 (two-thirds) full, or when cooking food which expands or bubbles strongly (e.g. rice or pulses) it should not be filled more than ½ (half) full. These foods should first be brought to the boil in the uncovered pressure cooker and then skimmed before the lid is closed.• Under pressure, the pressure cooker must never be used for roasting or frying using fat or oil.• When preparing foods with an artificial skin, for example, sausages, this must first be pierced. If the skin is not pierced it will expand under pressure and may burst.• If you have cooked meat with the skin on which is swollen after cooking, do not pierce it but simply let it go down.


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You should not pressure-cook foods which tend to cause foaming, such as apple purée, rhubarb, spaghetti, rolled oats or other types of cereals. As these foods can be swirled upwards during cooking, there is a risk of the cooker valve becoming blocked.If the contents are mushy, the pressure cooker must be agitated gently before opening.During cooking, bursts of steam will be given off vertically from the centre of the regu-lator valve. Please take care that you do not come into contact with this hot steam.

BEFORE FIRST USING THE PRESSURE COOkER, PLEASE READ THESE INSTRUCTIONS THOROUGHLy.

During the cooking process, the safety devices must not be interfered with.When the pressure cooker is under pressure, force must never be used to open it;the pressure cooker must be allowed to cool down before it is opened. Steam pressure must be completely released otherwise it will not be possible to open the cooker. Please observe the opening instructions (page15).Do not undertake any modifications to the safety devices, otherwise there is risk of scalding. When releasing the steam, keep hands, head and body clear of the steam.Only original accessories and spare parts or lids and pans, specifically designed for these pressure cookers, should be used.Pressure cookers or accessories which are deformed or damaged in any way should not be used under any circumstances.

If repairs are necessary at any time, please contact our Customer Service department on 1800 110 885 or visit www.tramontina.com.au

BEFORE COOkINGEach time before using the pressure cooker, check that the safety valve, pressureregulator valve and sealing ring are clean and in proper working order.

Pay special attention to the fact that the safety valve on the underside of the lid should be free to move (“wiggles”) and cannot be pushed so far into the recess of the lid that the red pin can be seen on top of the lid – this should only happen when the lid is locked and pressure has built up inside the cooker.

SAFETy PRECAUTIONS


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Before using your pressure cooker for the first time, please read these instructions for use carefully and keep them in a safe place for future reference.

1. OPENRelease the lid-lock. Draw thelid and cooker handles apart. Remove the lid

2. CLOSING The circle symbols on the lid and the cooker handle should be opposite one another. Push the lid and cooker handles together – the cooker lid is locked.

3. FILL wITH THE FOOD TO BE COOkEDTake care to observe the minimumliquid level of approx. 3/8 litre!

Now add the food to be cooked – maximum ½ (half) full for foods which swell up or foam; maximum 2/3 (two-thirds) full for all other foods.

QUICk INFORMATION


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4. SET PRESSURE LEvEL

5. TURN THE HEATING ELEMENT UP TO FULL

6. PRESSURE COOkING STARTSWhen steam escapes, turn the heating element down to the lowest setting.

7. COOkING TIME FINISHED Switch off the stove.

8. RELEASE THE PRESSURE SLOwLy IN STAGES...

or, depending on the recipe, waituntil the pressure has subsided.Caution: the steam is extremely hot. (See page 15)

9. OPEN THE PRESSURE COOkER


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The pressure regulator valve allows variable cooking settings. The valve automatically keeps the pressure and temperature at the desired setting.

Position 1 for gradual cooking (0.6 bar/60 kPa or 8.7 psi)

Position 2 for quick cooking (1,0 bar/100 kPa or 14.5 psi) Position for gradual release of pressure Position for cleaning the valve Maximum permitted pressure for this pressure cooker:3.0 bar / 300 kPa

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1. Pressure regulator valve

2. Safety valve/Pressure indicator

3. Sliding locking-catch

4. Safety window

5. Locking marks

6. Lid with sealing ring

7. Handle with flame protection

8. Cooker pot

9. Thermal sandwich base

COMPONENTS & FEATURES


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THE SAFETy vALvE, wHICH ALSO ACTS AS APRESSURE INDICATOR:

While pressure in the cooker is building up, the RED pressure indicator is visible and the cooker is locked (never attempt to open it using force).

If the pressure indicator is not visible, the cooker is nolonger under pressure. It can then be opened safely by following the instructions. If for any unexpected reason the pressure regulator valve does not release steam as it should, this valve will open in accordance with the prescribed values.

THE LOCkING SySTEM:Place the lid on the cooker so that the locking markingsare opposite each other and slide lid and cooker handlesone above the other. The sliding locking-catch clicksaudibly into place. As a pressure cooker generates veryhigh pressure and steam temperature, under the subjectOPENING please be certain to observe the instructionson page 14 of these instructions for use.

THE SAFETy wINDOw:An additional safety element is the safety window let into the top of the lid. If there is excessive pressure in the cooker, the sealing ring forces its way out through this window, and the steam can escape.


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THE LID AND SEALING RING:Sealing rings are subject to wear and tear and must be replaced when necessary.Important: You should only use Tramontina sealing rings.

THE SLIDING LOCkING-CATCH: When the lid is closed, the sliding locking-catch clicks audibly into place. The lid can then only be unlocked by pressing the locking-catch in the direction of the cookerbody.

THE PRESSURE COOkER:This pressure cooker – with its attractive, timeless design – is made of high quality, 18/10 stainless steel, is easily cared for and – WITHOUT ITS LID – may also becleaned in the dishwasher. It may also be used as a sauce-pan WITHOUT the lid.

THE THERMAL SANDwICH CAPSULE BASE: The Tramontina pressure cooker has a super-strong base for all hob types. It is absolutely stable, guarantees ef-ficient heating and saves energy.


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FILL THE PAN wITH SUFFICIENT LIQUID TO GENERATE THE NECESSARy STEAM (wATER, SAUCE OR STOCk).WARNING: Always add adequate liquid. NEVER let the pressure cooker “cook dry”.

MINIMUM & MAXIMUM AMMOUNT OF FOOD Minimum 1/3 (one-third) of a litre of liquid (330ml).Maximum 1/2 (half) full for foods that swell or tend to foam up. Maximum 2/3 (two-thirds) full for all other cooking. Please observe the filler scale inside the pan.

CLOSING THE PRESSURE COOkER Before placing the lid on the pressure cooker, ensure the silicone ring/gasket is placed correctly. Then, place the lid so that the markings on the lid and handle are adjacent, and slide handles so they end up one over the other. The sliding locking-catch clicks audibly into place.

OPERATING INSTRUCTIONS


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Select the desired cooking level with the help of thepressure regulator valve:

POSITION 1:Gentle cooking at about 113°C/0.6 bar. For steamingand stewing more delicate foods such as vegetables,fish, fruit, etc.

POSITION 2:Fast cooking at about 120°C/1.0 bar.For cooking and braising, e.g. meat, soups, stews, etc.

PLACE THE PRESSURE COOkER wITH PRESET COOkING SETTING ON THE CORRECT SOURCE OF HEAT, AND TURN THIS UP TO FULL POwER.

As soon as the pressure indicator becomes visible, it will still take a few minutes until the working pres-sure is reached and the cooker is correctly sealed. When working pressure is reached, the regulator valve releases steam continuously so that no excess pressure can build up.

Only at this point should the source of heat be turneddown. In this way, you avoid unnecessary consumption of energy and the risk of the cooker boiling dry.

THE ACTUAL COOkING TIME STARTS ATTHIS MOMENT.


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The heating source is turned off when cooking time is finished, and the pressure in the cooker must be released. Take the cooker away from the hob and place it on a suitable surface. For releasing the pressure, you have the following options:

LET IT COOL DOwN:Wait until the safety valve has completely disappeared. This is the recommended method for foods which are mushy or tend to foam.

GRADUAL RELEASE OF PRESSURE:Turn the pressure regulator valve slowly to thisposition: WARNING: The escaping steam is extremely hot. The steam

escapes vertically, so please do not hold your hands above the

valve. Wait until all the steam has escaped and the pressure

indicator is no longer visible. This method is not suitable for

foods which are mushy or tend to foam.

QUICk RELEASE OF PRESSURE:Hold the cooker under cold running water until nomore steam escapes.

When the pressure indicator has dropped completely out of sight, the cooker is no longer under pressure.Turn the pressure regulator valve to the “0” position;you can now open it and the lid can be taken off.

WARNING: Never use force to open the lid, and neverinterfere with the safety systems. The cooker can only beopened when it is no longer under pressure.

WARNING: Never submerge the cooker in water. Please make sure the drain is NOT closed before proceeding with the quick release.

RELEASING THE PRESSURE


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CLEANING THE SAFETy vALvE Clean the base of the valve on the inside of the cooker.Check that it is functioning properly with light pressureon the pin.

CLEANING THE PRESSURE REGULATOR vALvE:Check against the light that the valve passages under theregulator valve are not blocked. Clean these with a needle or a pin. (FIG.1)Turn the plastic top into position. (FIG.2)Press the pressure regulator valve against the lid (FIG.3)and pull the pressure regulator until it comes off (FIG.4). Press the ring, fix the internal tube with your fingers and pull until all internal parts of the valve come out (FIG.5). Clean with water and mild soap (FIG.6). After cleaning the pressure valve, assemble using the reverse method.

Clean your pressure cooker after every use with hot water and washing-up liquid. Please do not use any abrasive or caustic cleaners, or cleaners containing chlorine.

The cooker – without its lid – can also be cleaned in thedishwasher. The lid should always be cleaned by hand. CLEANING & REPLACING THE SEALING RING (GASkET)To clean the sealing ring, rinse it under hot running water and dry it. As soon as the sealing ring becomes hard and turns a brownish colour it should be replaced.

CLEANING & MAINTENANCE

FIG. 1

FIG. 2

FIG. 3

FIG. 4 FIG. 5 FIG. 6


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TROUBLE-SHOOTINGThe pressure cooker takes a long time to come to the boil:

• The source of heat is not hot enough• Turn up the source of heat to maximum

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The pressure indicator does not rise, and during cooking nosteam escapes from the valve:• This is perfectly normal in the first few minutesIf this persists, check whether:• the source of heat is hot enough; if not, turn it up• there is sufficient liquid in the cooker• the pressure regulator valve is set at “0”• the pressure cooker is closed properly• the sealing ring or the rim of the cooker is damaged

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The safety valve has risen, and during cooking no steam escapes from thepressure regulator valve:

• Hold your pressure cooker under cold running water to release the pressure• Open the cooker• Clean the pressure regulator valve and the safety valve

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Steam escapes from all around the lid:

• Check the lid is properly closed• Check the sealing ring is properly fitted• Check the condition of the sealing ring (if necessary, change it)• Check the lid, the safety valve and the pressure regulator valve are clean• Check that the rim of the cooker is in good order

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The lid cannot be opened:

• Check whether the safety valve has dropped completely; if not, release the pressure• If necessary, cool the pressure cooker under cold running water

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The food being cooked is either not fully cooked or overcooked:

• Verify the cooking time• Check the hotplate output• Ensure that the pressure regulator valve is correctly set• Check the amount of liquid

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The food being cooked has burnt onto the cooker:

One of the safety devices is triggered:

• Leave your pressure cooker to soak for a good time before cleaning it• Do not use any caustic cleaners or cleaners containing chlorine

• Turn off the source of heat and remove the cooker from it• Allow the cooker to cool down• Open it, following the instructions• Check the pressure regulator valve, the safety valve and the sealing ring and clean them.

Note: If you are unable to solve a problem or correct a defect, please contact Tramontina Customer Service for furtherguidance on 1800 110 885 or +61 2 9674 1799 if overseas. Use only the appropriate spare parts for the TRAMONTINA pressure cooker.


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Every time you cook, always make sure that the correct amount of liquid is added – you must never cook dry. Please also make sure that the cooker is never filledmore than 2/3 (two-thirds) full.

Please read the corresponding instructions in these Instructions for Use.

Different cooking times will also depend on quality and size of the food to be cooked. For this reason, the times given below can only be treated as approximate. After a time, you will accumulate enough experience yourself to know exactly how long you must cook your food.

It is not necessary to defrost deep-frozen foods in advance; it is sufficient to lengthen the cooking times slightly.

Soups and stews with braised meat: Where cooking times for the different ingredients do not vary too much (e.g. for meat and vegetables), brown the meat and then add the vegetables with thewater. When cooking times vary widely, interrupt the meat cooking and add the vegetables and water for the last few minutes. By doing this, the meat and the vegetables will finish cooking at about the same time.

For soups and stews you should note:Foods which tend to foam up must be brought to the boil in an uncovered pressure cooker and should be skimmed off before you close the cooker (ensure there is still the required amount of liquid in the cooker). When cooking is finished, let the steam escape slowly or leave the pressure cooker to cool down.

Meat is brought to the boil in the uncovered pressure cooker. The liquid is then topped up as necessary. Pieces which are too large should be cut up and browned individually, then laid over one another to complete the cooking process.

MEAT FROZEN FOODThe otherwise lengthy times needed to defrost frozen foods shrinks to minutes with the pressure cooker, but the time will still depend on the type and amount of the food to be defrosted. Defrosting in the pressure cooker preserves the vitamins, minerals and flavours of your food.


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COOkING CHARTS

wARRANTy

Food Time (min.) Pressure Config.

Bean soup 20 2

Pea soup 20-25 2

Vegetable soup 4-8 2

Semolina soup 3-5 2

Goulash soup 10-15 2

Potato soup 5-6 2

Minestrone 8-10 2

Boiling chicken 25-35 2

Cabbage stew 15 2

Lentil (soaked) 13-15 2

Beef Stew 8-10 2

Turkey 25-35 2

Veal (sliced) 6 2

Veal (fricassee) 5 2

Veal (roast) 15-20 2

Food Time (min.) Pressure Config.

Cauliflower 3-7 1

Peas, green 3-5 1

Carrots 3-7 1

Stuffed capsicum 6-8 1

Mushrooms 6-8 1

Beetroot 15-25 1

Cabbage 5-15 1

Spinach 3-4 1

Beans 8-15 2

Potatoes 6-8 2

Knuckle of pork 30-40 2

Goulash 15-20 2

Chicken 20-25 2

Beef roast 40-50 2

Pork roast 25-30 2

The TRAMONTINA Pressure Cooker has a two year warranty against material & manufacturing defects. The warranty only covers the body; it does not cover parts of the pressure cooker which are subject to wear (e.g. gasket and O-ring for safety valve).

Improper use will result in cancellation of the warranty. The warranty will only be considered valid if the product is used in accordance with these Instructions for Use and upon presentation of a dated proof of purchase.

* Cooking times shown above are guidelines only, due to the variations in tenderness of meat and vegetables. Adjust to suit your own taste.

TRAMONTINA AUSTRALIATras Marketing and Sales Pty LtdUnit 7, 167 Prospect Highway

Seven Hills, NSW 2147Phone: 1800 110 885 or

+61 2 96741799 overseaswww.tramontina.com.au

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user manual pressure cooker solar 6l tras0512

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