Use & care

Use it safely. Keep it for years.

A few simple habits keep your pressure cooker safe and working well. Please read this once, and check the list before each use.

Before every use

Check these seven things.

The vent tube is the most important one. If it is blocked, steam cannot escape and pressure builds up. Tick each item as you check it.

The vent tube is clearHold the lid up to the light or blow through the vent tube under the weight. Light or air must pass through. Clean it with a thin pin if it is blocked. The gasket is in good shapeIt is soft, not cracked, stretched or hard, and it sits evenly in the lid. The weight is clean and sits properlyNo food stuck in it, and it fits snugly on the vent pipe. The safety valve is in placeIt is fitted, clean and not blocked. There is enough liquidYou have added the liquid your recipe asks for. The fill level is rightNot more than 2/3 full. Not more than 1/2 for rice, dal and beans. The lid is closed and lockedThe handles are lined up and the lid is locked.

Filling the cooker

Never fill more than 2/3.

Most foods: fill up to 2/3 of the cooker body.
Rice, dal, beans and chickpeas: fill only up to 1/2, because they swell as they cook.
Foamy foods like milk, noodles, pasta and oats can block the vent. Cook them without pressure, or follow a recipe made for a pressure cooker.
Always add liquid. Never heat the cooker empty or nearly dry.

Cooking

Step by step.

Fill the cooker.
Add the food and the liquid the recipe asks for, within the fill lines above.
Wipe the rim and seat the gasket.
Make sure the gasket sits evenly in the lid and the rim is clean.
Close and lock the lid.
Line up the handles and turn the lid until it locks.
Put the weight on the vent pipe.
Heat on a high flame.
Wait until steam comes out and the weight starts to hiss and rock.
Lower the flame after the first whistle.
Use medium or low. Keep the flame under the base, not licking up the sides or the handle.
Cook for the time or whistles in your recipe.
Switch off and let the pressure fall on its own.
Open the lid only when the steam has stopped completely and the lid turns easily. Open it away from your face. Never force it.

Cleaning and storage

Look after each part.

Part	What to do	When
Body and lid	Wash by hand with mild liquid soap and a soft scrubber. Avoid the dishwasher, washing soda and steel wool.	After every use
Vent tube	Clean with a thin pin or brush. Hold it up to the light to check it is clear.	After every use, and check before every use
Gasket	Take it out, wash it, dry it and seat it again. Replace it if it is hard, cracked or stretched, or if steam leaks. About every 12 to 18 months with regular use.	After every use
Weight and safety valve	Rinse and clean them so nothing blocks them. Replace the safety valve if it has blown or is damaged.	After every use
Storage	Dry fully. Store with the lid upside down on the body, not locked shut.	Every time

Aluminium can darken with hard water or strong detergent. To brighten it, boil water with a lemon peel or a little tamarind in the cooker, then wash as usual.

Please never

Safety rules.

Fill the cooker beyond 2/3, or beyond 1/2 for rice, dal and beans.
Force the lid open while there is still pressure inside.
Use the cooker with a blocked vent tube, or with a damaged gasket, weight or safety valve.
Replace the weight with anything that is not made for your cooker.
Heat the cooker empty, or use it for deep frying.
Let children handle the cooker while it is hot or under pressure.

This guide covers general good practice. Always read the instruction manual that came with your cooker as well.

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