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Tefal Sensor Manual

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INSTRUCTIONS FOR USE
At the end of cooking:
Turn off the heat and release the steam either quickly or slowly
according to the recipe or type of food cooked.
Release quickly - for stews, vegetables, and fish dishes.
• Either:
1) Turn the cooking regulator valve anti-clockwise to the
"steam release position" by placing your finger on the tab. Steam
is released through the outlet on the side of the cooking regulator.
Always ensure the direction of the steam is released away from you. Keep your
fingers aways from the outlet. The more the valve is turned the more
the steam escapes.
• Or:
2) Lift the cooker away from the heat using both handles. Place
the pressure cooker under running cold water.
Make sure water never runs through the cooking regulator into
the pan.
Wait for the red locking indicator to drop before opening the lid.
Release slowly - for soups, stocks, milk puddings, egg custard, dried vegetables and
pulses, puddings or cake mixtures containing raising agents, and recipes containing rice
and pasta. Lift the cooker away from the heat and leave the cooking regulator in the
"cooking position". Allow to cool slowly at room temperature, for about 10-15 minutes,
until the red locking indicator drops down.
Note: The cooking regulator will remain hot after the steam is released. Either allow to
cool or remove using an oven glove.
Remove food as soon as possible after cooking. Do not leave food in the cooker for a
long time as this can mark the interior.
INSTRUCTIONS FOR USE
USING YOUR PRESSURE COOKER
Adding the food and liquid:
Place the ingredients and required quantity of liquid in the pan (see section Golden rules
for pressure cooking for detailed advice). Always use a liquid that will give off steam when
boiled e. g. water, stock, wine, beer, cider or milk. Never use oil or melted fat.
Minimum filling levels:
The minimum quantity of liquid required for normal cooking is
1/2 pint/300 ml.
Maximum filling levels:
To avoid any risk of overflowing never exceed the following levels:
Solid foods e. g. vegetables, meat joints:
- no more than 2/3 full.
Liquids and cereals e. g., soup, stews and rice:
- no more than 1/2 full.
Pulses e. g. lentils, kidney beans:
- no more than 1/3 full.
Steaming:
When using the basket, the water level must not exceed the level of the trivet otherwise
the food will be immersed instead of cooking in steam. Use at least 1 1/4 pints/750 ml
of water.
Cooking:
Put the lid on the cooker and close the lid. Place the cooking
regulator valve in the "cooking position". Set the heat source to
high, bring the cooker to full pressure as explained in Fig. a and
b and then lower the heat to maintain a gentle, steady release of
steam.
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SENSOR UK 0048017 9/02/00 17:43 Page 4
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Others manual(s) of Tefal Sensor

Tefal Sensor User Manual - German - 34 pages

Tefal Sensor User Manual - Dutch - 27 pages

Tefal Sensor User Manual - French - 34 pages


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