Tramontina TRAS 0512 Bedienungsanleitung

USER MANUAL

www.tramontina.com.au

PRESSURE COOKER Ø22cm 6.0L

Ref. Number: TRAS 0512

www.tramontina.com.au

•

CMY

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TRAMONTINA PRESSURE COOKER |USER MANUAL

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

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

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 ll the unit over 2/3 (two-thirds) full. When cooking foods that expand during

cooking, such as rice or dried vegetables, do not ll the unit over ½ (half) full. Overlling

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 or

other cereals, splitpeas, noodles, macaroni, rhubarb or spaghetti can foam and froth and clog

the pressure release device (steam vent).These foods should not be

cooked 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 difcult 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

TRAMONTINA PRESSURE COOKER |USER MANUAL

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.

FASTER

On 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.

TASTIER

Food tastes better when it is prepared by a TRAMONTINA pressure cooker.The shorter

cooking time allows food to retain its full and natural avor. Less seasoning is required,

up to half of what you would normally use and very little avor 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!

HEALTHIER

More 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-FUNCTIONAL

A 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

USER MANUAL |TRAMONTINA PRESSURE COOKER

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 ame

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 lled 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

lled more than ½ (half) full.These foods should rst 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 articial skin, for

example, sausages, this must rst 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.

TRAMONTINA PRESSURE COOKER |USER MANUAL

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 modications 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, specically 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 COOKING

Each time before using the pressure cooker, check that the safety valve, pressure

regulator 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

USER MANUAL |TRAMONTINA PRESSURE COOKER

Before using your pressure cooker for the rst time, please read these instructions for

use carefully and keep them in a safe place for future reference.

1. OPEN

Release the lid-lock. Draw the

lid 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 COOKED

Take care to observe the minimum

liquid 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

TRAMONTINA PRESSURE COOKER |USER MANUAL

4. SET PRESSURE LEVEL

5. TURN THE HEATING

ELEMENT UP TO FULL

6. PRESSURE COOKING STARTS

When 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, wait

until the pressure has subsided.

Caution: the steam is extremely hot.

(See page 15)

9. OPEN THE PRESSURE

COOKER

USER MANUAL |TRAMONTINA PRESSURE COOKER

The pressure regulator valve allows variable cooking

settings. The valve automatically keeps the pressure and

temperature at the desired setting.

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

Position 2for 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

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 ame protection

8. Cooker pot

9. Thermal sandwich base

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