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Beem Vital-X-Press Manual

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EN Vital-X-Press
BEEM - Elements of Lifestyle
Opening the pressure cooker
After the cooking time has elapsed, the
pressure in the pressure cooker must be
released before you can open it.
NOTE
The pressure cooker can only be ►
opened when the pressure has
been completely released. You can
recognise this when the red cap of
the safety valve is at the bottom (see
g. F1).
Slower method:
As soon as cooking has nished, remove
from the heat and allow the pot to cool
down. The red cap of the safety valve
sinks – clearly visible in the inspection
window of the safety valve.
NOTE
Be aware that the cool-down time is ►
part of the cooking time.
Faster method:
To achieve faster cooling down and re-
lease of pressure in the pressure cooker,
move the regulating valve to the fast
steam position or hold the closed pres-
sure cooker under cold water so that the
steam can escape and the pressure can
be released.
Cleaning and care
Before beginning any work, pay attention
to the safety instructions in the section
Safety instructions (page 19)!
Before cleaning, allow the pressure cooker
to cool down to avoid burning!
NOTE
Clean the pressure cooker after ►
each use.
Pressure cooker
For cleaning, use a commercially avail- ■
able washing up liquid and dry the
pressure cooker thoroughly.
Do not use abrasive cleaners or hard ■
sponges for cleaning as they may
scratch the stainless steel.
In the event of calcium deposits, you ■
can boil diluted vinegar in the pressure
cooker.
Sealing ring
Remove all soiling thoroughly and dry ■
the sealing ring.
Insert the sealing ring into the lid again ■
as described in the section Inserting
the sealing ring (page 23).
NOTE
Do not put the sealing ring into the ►
dishwasher. The material will be-
come brittle.
Replace the sealing ring regularly ►
with a new one (every one to two
years depending in the frequency
of use or a soon as wear becomes
apparent) to ensure perfect op-
eration of the pressure cooker. Pay
particular attention to brittle material,
cracks, discolouring, deformations
and hardening.
… 27 …


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