How to use an old style pressure cooker with a double boiler. Chinese valve in a Soviet pressure cooker

13.06.2019

Many housewives, both young and experienced, have a question how to use a pressure cooker? Personally, I consider myself already an experienced housewife, but I started using a pressure cooker quite recently, not because I didn’t have it, but because I was simply afraid of it and didn’t know which way to approach it. She stood on my shelf for more than 10 years and only now I realized how much I had lost. But with the help of a pressure cooker, we save our precious time, which we already lack.

I want to note that I use an old pressure cooker model, but I think that the principle of operation for all models is not much different. Let's now figure out in order how to use it, namely what, how and why to do it. First of all, it is necessary. But if you don't have it, don't worry. First, let's answer the questions:

What is the order of laying products in the pan;
How to prepare a pressure cooker for work;
Directly the order of operation of the pressure cooker.

Now let's answer each question in more detail.

What is the order of laying food in a pressure cooker

The sequence and order of laying food in the pan does not differ from the order of laying them for cooking in ordinary dishes.

Fill the pressure cooker no more than ¾ of its full volume (to the level between the lower and upper rivets on the body), as the valves may become clogged and fail to work if the boil is violent. For the same reason, foods that swell during cooking, such as legumes, should be placed in such an amount that in the swollen state they do not occupy more than the specified volume.

Pressure cookers are an ingenious invention in the world of cooking. They are incredibly fast! Pressure cookers are great for fast food food. At the same time, all vitamins and minerals that are lost during cooking by other methods are preserved. To start using a pressure cooker, especially if you are using it for the first time, it is important to learn how to handle it and learn the basics of operation. Knowing the basic principle of how a pressure cooker works, you will be able to determine if it is operating normally or if it is in an unstable state.

Steps

Part 1

Pressure cooker basics

What does a pressure cooker do. When the pressure cooker is turned on, steam is generated by heating, with the help of which the food is cooked faster due to the increased boiling point. There are two types of pressure cookers. The first type represents the old model of pressure cookers with a pressure valve on the exhaust tube of the lid. The second type represents new models with a spring valve and a closed system.

Before use, check that your pressure cooker body is free of chips and cracks. Also, it is necessary to clean the pressure cooker from food residues. If there are cracks in the body of the pressure cooker, they can let steam through, which can cause burns.

How to properly fill a pressure cooker. Before using the pressure cooker, make sure there is liquid in it. Most recipes use water. The liquid level in the pressure cooker should not exceed ⅔ of the full volume, as some space is needed for the formation of steam.

Pressure cooker with pressure valve: A pressure cooker with a pressure valve must have at least one glass of water. Usually this amount of water is enough for cooking for 20 minutes.
Pressure cooker with spring valve: The minimum amount of liquid in this type of pressure cooker is half a glass.

Basket and stand. Pressure cookers are sold with a basket for vegetables, seafood and fruits, which are suitable for cooking in a pressure cooker. A stand is included under the basket. The stand is located at the bottom of the pressure cooker. A basket is placed on it.

Part 2
Preparing food for cooking in a pressure cooker
1. Prepare food for cooking in a pressure cooker. Along with the pressure cooker in the box, a manual for cooking various products can be supplied.
  - Cooking meat and poultry: Before cooking in a pressure cooker, you can season the meat various spices. Brown the meat first for more flavor. To do this, you can use a little oil, such as canola oil. Fry the meat in a pressure cooker at medium temperature. Do not close the pressure cooker lid while frying. Put the meat in a pressure cooker and lightly fry. You can also sear the meat in a pan before cooking in a pressure cooker.
  - Cooking seafood: Rinse seafood. Place the seafood in the pressure cooker basket on the rack and add at least 3/4 cup liquid (175 ml). When cooking fish, apply a little vegetable oil on the pressure cooker basket to keep the fish from sticking to the basket.
  - Cooking beans and peas: Soak beans (peas) in water for 4-6 hours. Don't add salt to the water. Drain the water and put the beans (peas) into the pressure cooker. Add one to two tablespoons (15-30 ml) of vegetable oil to the water if you are using an older pressure cooker with a pressure valve.
  - Cooking rice and cereals: Soak wheat grains or pearl barley in lightly warm water for four hours. Rice and oatmeal do not need to be soaked.
  - Cooking vegetables (fresh and frozen): Defrost frozen vegetables. Rinse fresh vegetables. Place the vegetables in the pressure cooker basket. Half a cup (125 ml) of water in a pressure cooker is enough to cook most vegetables, and the cooking time for vegetables is about five minutes. If the required cooking time is 5 to 10 minutes, use 1 glass of water (250 ml). If the required cooking time is between 10-20 minutes, you need to take 2 cups of water (500 ml).
  - cooking fruit: Before cooking in a pressure cooker, all fruits must be washed. Place the fruit in the pressure cooker basket. For fresh fruits, use half a glass of water (125 ml). Dried fruits require 1 cup (250 ml) of water.
2. Determine the required amount of water. Check the instructions that came with your pressure cooker to determine the amount of water needed for certain foods. Also, instructions can be found online. A certain amount of food requires a certain amount of water.
Part 3
We use a pressure cooker
1. Reduce the heat so that the water in the pressure cooker continues to boil, but the pressure cooker does not make a hissing sound when the steam is released. After that, you can start counting down the time for cooking your chosen product. The idea is to maintain pressure throughout the cooking time. If the heat is not reduced, the pressure will continue to rise and the safety valve will open (a whistling sound will be heard). In this case, the steam will be released and the pressure will stop rising. The safety valve is designed to prevent a possible rupture of the pressure cooker. Operation safety valve does not mean the end of the cooking time.

A pressure cooker has appeared in the kitchen of housewives all over the world for a long time, but despite the obvious conveniences, many do not have it, and some simply do not know how to use a pressure cooker. It will significantly reduce the time for cooking many products, it can turn into a tender juicy dish even the toughest meat, cook aspic in just an hour and cook frozen vegetables straight from the freezer. In a pressure cooker, you can cook soups, mains and even desserts. It is excellent for meat, fish, poultry and vegetables. And to understand how to use a pressure cooker, read this article.

Principle of operation

There are two types of modern pressure cookers - a special pan that cooks a dish on a conventional stove, and an electric stand-alone appliance. Both of them work on the principle of increasing pressure under the lid of the pot, which allows you to cook food faster. Therefore, the most important part of the pressure cooker is the sealed lid with a special valve that first pressurizes and then releases steam from the pot.

As early as the beginning of the 17th century, a scientist from France, D. Papin, noticed that the cooking time depends on atmospheric pressure. The higher it is, the higher the boiling point, which means the faster the food is cooked. Therefore, he came up with a hermetically sealed pan that builds up pressure inside. Similar simple pressure cookers were successfully used by our mothers and grandmothers. These were in almost every Soviet kitchen, so all housewives knew how to use a pressure cooker.

An important advantage of this cooking method, in addition to speeding up, is that the pressure cooker retains all the important nutrients in the products. The secret here is all in the same tightness - without contact with oxygen, food does not oxidize and does not lose its benefits. It also preserves the flavor of the food.

To prepare a dish in a pressure cooker, first place the ingredients required by the recipe into it, then close the lid. It is important here to place the lid correctly so that it fits snugly against the pan, and the valve is in place. Turn the locking handle 2-2.5 turns, set the adjustable valve to the desired temperature regime and put the pressure cooker on fire. Keep an eye on it, as it is important for you to wait for the liquid to boil. When its temperature reaches 100 ° C, you will hear a hiss and see steam exit through a special hole. Modern models pressure cookers are also equipped with sensors that will show you by light or sound that the water has boiled.

From now on, you will start counting down the cooking time. But first, reduce the temperature, it should be small.

When the cooking time is over, you will need to cool down the pressure cooker and release the steam. To do this, put the pan under the tap with cold water so that its bottom is also in the water. Make sure that no water enters the valve. Move it to the decompression position. Usually there are 2 such positions - slow and fast release of steam. Start slow. Until you release steam, the food will be under pressure and continue to cook. In addition, until the steam is released, pressure remains inside the pot, meaning you won't be able to open the lid.

When it falls, and you will understand this by the cooled down walls of the pressure cooker and by the lower position of the pressure indicator, you can open the pressure cooker. Now you know how to use the pressure cooker, the instructions for it will tell you additional modern and convenient functions of notification, timer, decompression.

We lay products

To properly prepare a dish, you need to know not only how to use a pressure cooker, but also how different products are cooked in it. If you need to pre-fry something, then do it right in the pressure cooker with the lid open. Then place all the other components of the dish. If a recipe requires you to add ingredients gradually, at regular intervals, you will need to cool the pressure cooker under water each time and turn off the steam to open the lid.

Approximate cooking time for some products in a pressure cooker:

frozen vegetables
Beans, cabbage, carrot slices, frozen fish, potato wedges	3-4 minutes
Red beans, cauliflower, small new potatoes, liver, fresh fish
Eggplant, turnip, onion, capsicum, large new potatoes, pre-fried beef
Whole young beets, jacket potatoes, frozen poultry, pre-fried lamb and pork, rice	10-15 minutes
Corn on the cob, pre-roasted chicken	15-20 minutes
Medium sized chicken, duck	20-30 minutes

Due to the pressure and lack of oxygen, the taste of food cooked in a pressure cooker is much more intense than in a saucepan. Therefore, aromatic additives and spices should be put in a pressure cooker half as much as with the usual way cooking.

What can't be done?

Be aware of the presence of liquid - without it, the pressure cooker will not work. Also, you can not put it on an empty stove. The minimum amount of liquid is 2 cups. At the same time, do not fill it more than 2/3 of the volume of the pan. It is not recommended to cook in a pressure cooker those products that give abundant foam - oatmeal and other grains, milk. If you are cooking meat and need to remove the foam, then first boil it with the lid open. Otherwise the foam will clog the valve.

Do not use the pressure cooker for other purposes - store and heat food in it, put it in the oven or microwave.

Care rules

To wash the pressure cooker, disassemble it into parts - wash the pan with dishwashing liquid or put it in the dishwasher. The seal, valves and other parts are best washed separately by hand. Pay special attention to the lid - rinse it gently under the tap, but do not submerge it completely in water, this can ruin the operation of the valves.

Also, before washing the lid in dishwasher, check in the instructions if this can be done. If so, remove all parts from the cover, they must be washed by hand.

How to use a pressure cooker?

Multicookers today do not surprise anyone, perhaps this device is in every kitchen. But a multicooker with a pressure cooker function is familiar to few. This is a great opportunity to combine two such handy features into one.

The device repeats the design of a conventional pressure cooker - the multicooker has the same valve that creates pressure inside for accelerated cooking. So you don't have to learn if you already know how to use a pressure cooker. "Redmond", "Scarlet", "Mulinex" - these are the brands that produce the best, reliable and inexpensive multi-cooker pressure cookers. If you decide to get such an assistant, feel free to buy devices under these brands.

PRESSURE COOKER: INSTRUCTIONS FOR USE

The new BergHOFF Eclipse pressure cooker allows you to cook delicious food with less fat than traditional methods cooking, while retaining all the vitamins and minerals contained in the ingredients of the dish. It also saves time and uses less energy.

In this "Operating and maintenance» describes the features of the pressure cooker and how to conveniently and safe cooking meals with her help. Read the instructions carefully before use and follow them! The design and production technology of the Eclipse pressure cooker complies with the requirements of the EU Directive 97/23/EG and the European standard EN 12778.

We wish you many tasty and healthy meals with the new BergHOFF Eclipse pressure cooker.

1. Construction(Fig. 1)

1 - round knob / button

2 - folding handle

3 - pressure indicator

4 - front panel

5 - latch

6 - safety window

7 - pressure limiting valve

8 - anti-opening valve

9 - sealing rubber ring

10 - body

11 - lower handle on the body

The symbols on the bottom of the pressure cooker indicate the following: the cookware is made of stainless steel, suitable for induction, electric, gas, halogen and glass-ceramic plates. Dishwasher safe (except lid).

Read the instructions carefully before use and follow them! The user is responsible for accidents caused by non-observance of this "Operating Instructions".

Keep the operating pressure cooker away from children and pets.

Do not leave the pressure cooker unattended. The application process requires the presence of the user. The user must regulate the level of heat during the release of steam through the pressure limiting valve (fig. 1.7) and maintain the pressure within the appropriate limits during the entire cooking process.

Pay attention to the moving parts (latch) of the locking system (Fig. 1.5).

The pressure cooker must only be placed on a stable hob. It is forbidden to install the pressure cooker on a spiral whose diameter exceeds the diameter of the bottom of the pressure cooker. When cooking for gas stove The flame must not reach the walls of the pressure cooker. The use of the pressure cooker is only permitted with the heat sources indicated in this “Operating Instructions” (see icons in section 1).

Exercise extreme caution when carrying a pressurized pressure cooker. Move it strictly horizontally and place it on the surface very carefully. Protect the pressure cooker from shocks. Do not touch hot surfaces. Use the lower handles on the case (Fig. 1.11). It is strictly forbidden to carry the pressure cooker by the folding handle (Fig. 1.2). If necessary, use kitchen gloves or other protective equipment.

Misuse of the pressure cooker is strictly prohibited. This device works under pressure, so when misapplication may cause severe burns. Make sure the pressure cooker is securely closed before use. Refer to the "Getting Started and Preparation Methods" section and pay special attention to the moving parts of the locking system (Fig. 1.5).

It is strictly forbidden to use excessive force to open the pressure cooker lid. Do not open the pressure cooker until the internal pressure equals the external pressure. Refer to the "Getting Started and How to Prepare" section.

To avoid serious damage to the pressure cooker, it is strictly forbidden to use it without the use of water or other liquid. Do not allow the liquid to completely evaporate and do not dry the pressure cooker by heating.

Do not cook foods that expand significantly during cooking (apple jam, pearl rice, seaweed, oatmeal, etc.) as they may block the steam outlet. It is forbidden to fill the pressure cooker to more than 2/3 of its capacity (see the mark on the inner wall of the pressure cooker, fig. 3.). When cooking ingredients that expand during cooking (rice, dry vegetables, etc.), do not fill the pressure cooker more than ¼ of its capacity (fig. 2).

Permissible amount of ingredients in a pressure cooker:

Less than 1/4 of the capacity of the pressure cooker - for ingredients that increase in volume during cooking (rice, beans, etc.) - fig. 2.

Less than 2/3 of the capacity of the pressure cooker - for ingredients that do not increase in volume during cooking (meat, vegetables, etc.) - fig. 3.

When cooking meat with skin that can swell under pressure (beef tongue, chicken), after the pressure cooker is cool enough to open the lid, do not pierce the meat while the skin is taut. Otherwise, liquid may splatter and cause burns.

When cooking with dough that may foam, after the pressure cooker has cooled down, gently shake the pressure cooker before opening the lid before opening. This will prevent the contents from being thrown out and burns.

Check each time before use that the valves are not blocked. Always keep clean (especially before use) the pressure relief valve (fig. 1.7), the anti-opening valve (fig. 1.8), the sealing ring (fig. 1.9), round pen(Fig. 1.1), cover and body of the pressure cooker (Fig. 1.10). Refer to the "Getting Started and How to Prepare" section.

It is strictly forbidden to place any objects on the pressure relief valve (see fig. 1.7 and 4). Never use a pressure cooker with pressure deep frying oil or for loosening dough. Do not use the pressure cooker for frying or baking.

Do not point the opening of the safety valve (Fig. 1.8) in your direction. If steam escapes through the safety valve (fig. 1.8) or if the O-ring (fig. 1.9) protrudes through the safety window (fig. 1.6), the heat must be reduced immediately. Resuming work with the pressure cooker is only allowed after determining the cause of the problem.

If the pressure indicator (Fig. 1.3) shows not only blue but also red levels, reduce heat immediately as the internal pressure has reached or exceeded the maximum allowable level.

Leave no salt soy sauce, substances containing alkali, sugar, vinegar or steam condensate in the pressure cooker for a long time. Clean the pressure cooker after each use.

Do not make any structural changes to the safety systems of the pressure cooker. Refer to the "Getting Started and How to Prepare" section.

For replacement, use only original spare parts, taking into account the pressure cooker model. The lid and body of the pressure cooker must be made by the same manufacturer and marked as compatible.

Keep this "Owner's Manual" handy. When transferring the pressure cooker to another user, make sure that he knows how to use it. Pass this "Operator's Manual" along with the pressure cooker.

3. Principles of cooking with a pressure cooker

In a pressure cooker, food is cooked using steam. Steam is produced when a small amount of liquid (mainly water) is heated in a sealed vessel. Thanks to the high steam temperature, food is cooked faster. Cooking time in a pressure cooker is much shorter than with conventional methods. The specified principle of operation of the pressure cooker explains the need to use liquid in it.

The pressure limiting valve (fig. 1.7) indicates when the correct amount of steam is in the pressure cooker (and therefore the required pressure level is reached). This is a signal to immediately reduce the heat so that the pressure in the pressure cooker is maintained at the proper level. From this moment it is necessary to start counting the time.

As the heat is controlled by the user, it is strictly forbidden to leave the pressure cooker unattended. After the cooking time has elapsed, do not open the lid immediately. More information on this is given in Section 4.5 of this Guide.

To ensure convenience and safety during operation, the pressure cooker is equipped with several safety devices (Fig. 5)

Anti-opening valve (fig. 5.1): this valve opens when the pressure inside the pressure cooker reaches 4 kPa. From this point on, the lid cannot be opened until the pressure drops below 4 kPa again (in which case the anti-opening valve must be in the lower position).

Pressure limiting valve (fig. 5.2): if the pressure inside the pressure cooker approaches the normal operating level (80kPa), the pressure limiting valve will actively expel excess steam.

O-ring / safety window (fig. 5.3): if the pressure limiting valve or the anti-opening valve does not work or the pressure cooker is left unattended on fire on long time, the pressure in the pressure cooker may well exceed the normal operating level of 80 kPa. To ensure pressure relief in the pressure cooker, the O-ring (fig. 1.9) will be pushed out of the safety window (fig. 5.3).

In addition, the pressure indicator (fig. 5.4) informs the user about the pressure in the pressure cooker, thereby providing the user with confidence in the safety of using the pressure cooker (fig. 6). If this indicator moves up and only the blue level is visible, then the pressure in the pressure cooker is at a normal level (Fig. 6). If, in addition to the blue level of the indicator, red becomes visible, then the pressure in the pressure cooker is no longer normal (Fig. 6).

The pressure in the pressure cooker will not build up until the lid is properly closed. The following symptoms may indicate that the lid is not closed properly:

Steam comes out from under the rim of the lid;

Too much time elapses before the anti-opening valve (fig. 5.1) rises;

4. Getting started and cooking methods

Before using the pressure cooker for the first time, remove all stickers. Wash the pot, lid and rubber seal using a mild detergent, then rinse thoroughly with water and wipe dry. Before first use, add water (up to half the volume) and heat the pressure cooker for 30 minutes under pressure, following the normal operating procedure described in section 4.2. Make sure there is only water in the pressure cooker. This will provide complete cleaning pressurized pans and remove all foreign odors.

4.1. How to open the lid before cooking

A. In its original packaging, the pressure cooker is with the lid closed (see Fig. 7A).

B. Move the folding handle (fig. 1.2) to the vertical position (fig. 7B).

C. Move the folding handle to the vertical position in a clockwise direction. The latches will open and the cover can then be removed (fig. 7C).

Be careful when handling moving parts. The icons located on the front panel (Fig. 1.4) also indicate the direction of opening and closing the cover.

4.2. Steps to take before using the Eclipse pressure cooker for the first time

Remove all stickers.

Wash the pot, lid and rubber ring using mild dishwashing detergent.

Rinse thoroughly with water and pat dry.

Fill a saucepan with water up to half its volume and heat for 30 minutes under pressure. Follow the normal procedure described in sections 4.3 - 4.5.

Use only water for pressure cleaning.

4.3. Steps to take before closing the lid

Checking the anti-opening valve and the pressure limiting valve (see fig. 8).

This procedure must be carried out with the lid knob/button (Fig. 1.1) in the closed position. Turn the folding handle (Fig. 1.2) counterclockwise. Looking at the front panel (fig. 1.4), check that the valves are not blocked.

Make sure that the anti-opening valve (fig. 1.8) moves freely.

Make sure the rubber seal (fig. 1.9) is in place.

Check the valves by pressing them from the inside of the cover: the valves are good if they return to their original position after being moved up.

Make sure that the pressure indicator (Fig. 1.3) is covered with a transparent silicone cap.

Now you can proceed to the procedure for closing the lid.

4.4. How to close the lid

To check the valves before starting cooking, the folding handle (Fig. 1.2) was brought to the closed position.

Before placing the lid on the pressure cooker, the folding handle must be moved to the open position.

A. Place the lid on the pot so that the front panel (Fig. 1.4) is parallel to the lower handles on the pressure cooker body.

B. Turn the folding handle (Figure 1.2) counterclockwise until the latches around the lid rim close.

C. Move the folding handle (fig. 1.2) back to the horizontal position.

4.5 Method of preparation

To get steam when cooking in a pressure cooker, be sure to add water or other liquid to it. Do not fill the pressure cooker to more than 2/3 of its capacity (Fig. 3). At the same time, there should always be at least 0.25 liters of liquid in the pressure cooker. When cooking foods that can foam (soups, some vegetables, etc.), it is forbidden to pour more than ¼ of the liquid into the pressure cooker.

Starting the cooking process

Before cooking, make sure that the pressure cooker is on a burner that is the same size as the bottom of the pressure cooker. Place the pressure cooker in the center of the burner. Using gas burner do not allow the flame to spread beyond the bottom of the pressure cooker.

Make sure the pressure relief valve (fig. 1.7) is aligned with the dot (fig. 9).

Start cooking at maximum temperature burners.

The countdown of the cooking time does not start from the moment the heating is turned on, but is calculated from the moment the pressure inside the pressure cooker reaches the normal operating value (80 kPa). In other words, the time must be counted from the moment when the pressure limiting valve (Fig. 1.7) opens abruptly for the first time to release steam.

Do not leave the pressure cooker unattended. The heat of the pressure cooker needs to be adjusted because the cooking process starts when heated and steam is generated inside the pressure cooker. After the pressure cooker has been heated for some time, it is normal for a small amount of steam to escape from the safety valve (fig. 1.8). Steam will stop escaping after the anti-opening valve (Fig. 1.8) rises (i.e. the internal pressure reaches 4 kPa). This is a sign that the pressure cooker lid is closed properly.

After the safety valve (fig. 1.8) has completely closed the lid, the steam pressure will begin to increase to its normal operating value. After a while, the pressure indicator (Fig. 1.3) will slowly rise as the pressure increases. The blue level of the pressure indicator (fig.1.3) shows that the pressure is at a safe level.

After the pressure inside the pressure cooker reaches the operating level (80 kPa), the pressure limiting valve (Fig. 1.7) will release excess steam. This is a sign that the heat of the pressure cooker needs to be reduced. From this moment, the countdown of the cooking time will start.

Reduce the heat of the pressure cooker until the pressure relief valve (fig. 1.7) drops down and no more steam comes out of it (or the amount of steam coming out becomes negligible). This pressure level will be the working level that must be maintained until the end of the cooking process. The pressure indicator (fig. 1.3) will rise about 5-8 mm, showing only the blue, safe pressure level.

The cooking times shown below should only be used as a guide. background information, since it largely depends on the amount of product, on the type of heating source. The user determines the cooking time according to experience and individual preferences.

Cooking time

Product Time (min)

White cabbage 4

Bean soup 10-20

Brussels sprouts 4

Meat soup 6-8

Cauliflower 4

Onion soup 20

Bamboo shoots 6

Chicken soup 25

Whole potatoes 6

Pea soup 15

Red beans 20

Lentil 20

Tomato soup 3

Whole fish 4

Fish soup 6-8

Fish fillet 3

Oxtail soup 20-30

Fish rolls 3

Potato soup 6-8

Veal (stewed slices) 15

Vegetable soup 6-8

Beef (stewed slices) 20

Meat soup with vegetables 10

Pork (whole piece) 20

Ham soup 3-5

Leg of lamb (pieces) 15

Rabbit (pieces) 15

Chicken (pieces) 18

Pasta 5

Spaghetti 2

After the cooking time has elapsed, turn off the heat and transfer the pressure cooker to flat surface. Be extremely careful! The pressure cooker lid and body get very hot! Use only the lower handles on the case (Fig. 1.11). It is strictly forbidden to carry the pressure cooker by the folding handle.

DO NOT OPEN THE PRESSURE COOKER UNTIL YOU HAVE READ THE INSTRUCTIONS BELOW FOR RELEASING PRESSURE AND OPENING THE LID!

5 . Releasing pressure and opening the lid

Do not attempt to open the lid immediately after the end of the cooking time. Before opening the lid, the pressure inside the pressure cooker must be relieved. There are three ways to cool the pressure cooker so that the pressure inside is reduced. Be extremely careful when carrying the pressure cooker.

5.1. Natural cooling

After the cooking time has elapsed, turn off the burner.

Install the pressure cooker so that the pressure relief valve (Fig. 1.7) is not directed towards people or objects, and leave the pressure cooker in this position until the pressure is relieved.

After the pressure indicator (fig. 1.3) goes down, the cooking process will end and the steam will come out.

Once the anti-tamper valve (fig. 1.8) has also lowered, it is safe to turn the lid handle to the position shown in fig. 7 A - C, and remove the cover.

Do not attempt to open the lid if the pressure indicator (Fig. 1.3) has not yet lowered.

Do not open the lid until the anti-tamper valve (fig. 1.8) has also lowered.

Wear protective gloves when opening the cover to avoid burns.

When cooking with dough that may foam, gently shake the pressure cooker before opening it. This will prevent the contents from being thrown out and burns.

5.2. Steam release with pressure relief valve

Install the pressure cooker so that the pressure relief valve (Fig. 1.7) is not directed towards people or objects. Move the pressure limiting valve (Fig. 1.7) from the position indicated by the dot to the position marked with the “Steam Relief” icon (Fig. 10). Be careful when releasing steam from the pressure cooker. After the pressure in the pressure cooker decreases, the pressure indicator (Fig. 1.3) and the anti-opening valve (Fig. 1.8) will move down. Now you can safely open the lid. Opening of the lid is carried out in accordance with the description given in paragraph 5.1 and in fig. 7A-C.

5.3. Rapid cooling with running water

Place the pressure cooker carefully on a flat sink surface and direct a jet of cold water at the pressure cooker until the valves drop down. Opening the cover is carried out in accordance with the description given above, in paragraph 5.1 and in fig. 7 A - C. Do not allow water to enter the pressure cooker through both valves.

6. Cleaning and maintenance

6.1. Preparation for the first use (see point 4)

6.2 Lid

The lid should only be cleaned by hand (using a sponge or soft cloth). It is strictly forbidden to wash it in the dishwasher. Each time before use, check that the valves are not blocked by food particles or other materials (see section 4.3). It is not necessary to clean the valves after each use of the pressure cooker. Valves should be cleaned periodically as contamination is detected.

Remove the sealing rubber ring (Fig.1.9) from the cover. After each use, rinse the sealing rubber ring (Fig. 1.9) in warm water with mild detergent. Wipe dry and store the O-ring (Fig. 1.9) dry. After drying, carefully place the ring in place. If the pressure cooker is not going to be used for a long time, the ring should be stored separately, in a straightened position, avoiding kinks, so that it retains its original round shape. To ensure normal operation of the pressure cooker, it is necessary to replace the O-ring once a year.

Tip: Apply a small amount of oil to the rubber ring. This will extend its service life and improve its performance.

6.3. Frame

It is recommended to wash the pressure cooker body in warm water with a mild detergent after each use. Use a soft cloth or sponge to clean. Do not use abrasive cleaners or steel wool as they may damage the finish.

After washing, the housing should be thoroughly dried. The pressure cooker body can be cleaned in the dishwasher. To prevent electrochemical corrosion, do not allow the body of the pressure cooker to come into contact with objects made of other metals.

Depending on the used food products and lime content in water inner surface may form limescale, corrosion marks or stains. They do not affect the operation of the pressure cooker. Use vinegar or BergHOFF'smagicforstainlesssteel cleaner for stainless steel to remove stains. It is forbidden to leave bleaching agents in the vessel for a long time (even in a dissolved state), tomato sauce etc. This may cause corrosion.

If you do not plan to use the pressure cooker for a long time, rinse and dry the body and lid. Store the pressure cooker in a cool, dark place with the lid turned upside down. This will prevent deformation of the rubber ring.

6.4. valves

Check the condition of the steam outlet pipes of the pressure limiting valve (Fig. 1.7) and the anti-opening valve (Fig. 1.8). If they are blocked, clean them with an awl and then rinse with running water. Disassembly of the pressure limiting valve and its flushing is carried out as follows (Fig. 1.7).

Attention! Do not loosen miniature parts such as the pressure limiting valve (fig. 1.7).

A change in the color of the sealing ring (fig. 19) is not a sign of its unsuitability. It is recommended to replace the sealing rubber ring (Fig. 1.9) once a year. In case of damage, damage or change in the shape of the ring, it must be replaced immediately. To purchase spare parts, contact the manufacturer's dealer. The use of non-original parts is prohibited.

In case of detection of malfunctions during operation, it is necessary to stop heating the pressure cooker. Place the pressure cooker on a flat sink surface and direct a jet of cold water at the pressure cooker until the pressure and temperature decrease. Determine the cause of the problem using the table below.

7. Practical advice

It is forbidden to make changes to the parts of the pressure cooker or assemble the pressure cooker in violation of the instructions. Use only original spare parts for replacement.

Problem, cause, remedy

Steam comes out from under the lid

1. The pressure cooker is not closed properly. Check and repeat the lid closing procedure.

2. O-ring is dirty. Clean the O-ring, pressure cooker rim and lid.

3. O-ring is worn. Replace O-ring.

The cover cannot be fixed properly.

The lid is deformed. Replace cap.

Sudden release of vapor and liquid from the safety valve

1. Vapor tube is clogged. The safety function of the locking pin has been triggered. Pressure relief valve outlet blocked. Remove the pressure cooker from the stove and clean the outlet. After the pressure cooker has cooled down, lower the pressure limiting valve and clean the opening of this valve.

2. Breakage of the anti-opening valve. Replace anti-tamper valve.

During cooking, the O-ring suddenly came out of the safety valve window and steam began to escape.

1. The protective function of the O-ring has been activated. Another safety device may have malfunctioned. Remove the pressure cooker from the stove. After cooling, clean and check all safety devices. Replace those devices whose function is impaired.

2. The sealing ring is worn or there is a malfunction in its function. Replace O-ring.

The safety valve does not rise.

1. The lid is not in the closed position. Close the lid properly.

2. Not enough liquid in the pressure cooker. Check and add the correct amount of fluid.

3. O-ring is dirty or damaged. Clean or replace.

4. Pressure cooker temperature is too low. Turn up the heat.

Winter holidays are reflected in the increased load on kitchen utensils. For this reason, I carried out a planned audit of the state of the 5 l Soviet pressure cooker "Svarma". In 2011, her working valve crumbled, and I immediately replaced it with a Chinese one.
Who cares what happened to the Chinese valve for 6 years of operation, I will try to show and explain it.

The pressure cooker "Svarma" ("Welding Materials") had both valves (working and emergency) with the same principle of operation - the pressure of the vapor-gas mixture was balanced by a spring. This principle allows this pressure cooker to be used when shaking - for example, when cooking food in the gimbal of a yacht - which is very convenient. But nothing is eternal. Against expectations, in 4.5 liters of "Svarma" produced in 1992, in 2011, not the most important part failed - rubber gasket, and the spool of the WORKING valve broke off from the stem.
The photo shows an emergency valve, similar in principle, but different in design - it does not have a lever to check its operation.

And then I immediately felt that without Swarma, life became boring. Therefore, I acted on the problem in two directions at once - I bought both a new 3 l Chinese pressure cooker and a Chinese EMERGENCY valve, which I hoped to adapt to replace the failed Svarma WORKING valve.
Since I had to conduct a bold experiment, I bought as many as 2 valves. I bought in tomtop, but now he no longer sells such valves. Therefore, I found several similar ones on Ali (the query “pressure cooker valve”), and now I have inserted a link to the most worthy one - it already has a pip on top, not a ball - so the modern valve should be better than my 2011 sample.

Their principle of operation is the same as that of the native Swarma valve, but the design is different. At Svarma, a huge resource was provided by aluminum-aluminum sealing pairs, and the Chinese valve was with silicone gaskets in both pairs: both movable and stationary.

In addition, the reliability of the Soviet valve was superior to the Chinese: the Soviet designer used more threads on a longer shank.

And he made the nut thicker:

Wrench dimensions for both nuts are the same:

The most important thing, as citizen Fox E.P., I convey in words: EMERGENCY pressure of the Chinese valve = 1 atmosphere = WORKING pressure of the Soviet valve.
Thanks to this feature, the relay race "USSR-PRC" became possible to carry out without big problems for "Swarma" - "Swarma" itself did not receive irreversible design changes. Find now a serviceable Soviet valve, it can again be inserted into the Svarma.
Which, generally speaking, is a happy exception to the rule. Just as “science has a lot of githiks”, so the Chinese industry has no less of them!
The photos below show that the native emergency valve sticking out of a 3 liter Chinese pressure cooker (it is covered with some kind of unstable black kind of “enamel type”) differs in execution from the Internet compatriot posing next to it.
The native valve does not have knurling for assembly and disassembly, it is captured through steam pipelines.

The original valve had a seal made of ordinary rubber, which quickly welded and had to be replaced with paronite. The Internet valve has, as I already wrote, a surprisingly resistant silicone gasket.
The photo shows the non-working Internet twin of the hero of the review:

In addition, the native valve has both an increased diameter and 2 flats to prevent unscrewing. The photo still contains the same non-working Internet twin of the hero of the review and it is perfectly clear that the size of the native turnkey valve is not 14 mm, but more - already 17 mm.

In the initial state, the Chinese emergency valve has a red slippery ball at the end of the stem. Apparently, according to the local designer, the Chinese women have some kind of heat-resistant fingers that cannot be scalded by a stream of steam when checking the valve.

The Soviet designer did not provide for a hot check at all emergency valve(see the very first photo) - the stem of the emergency valve cannot be grasped even with pliers.
I have already written a lot of something, but not every modern user imagines "Swarma". There she is!

In order not to burn my hands, I removed the ball from the stem, cut the M3 thread at the end of the stem, and lengthened the stem with some kind of resistant steel pin with an original radio engineering fate. The radio engineering origin of the hairpin led to the fact that electroplating studs did not suffer at all for more than 6 years of operation.

I also replaced the ball - this time with an electrical product - a bakelite (= heat-resistant) cover of a relic Soviet plug. The photo shows another instance of such a fork, so that the origin of the lid is more clear.

The photo shows that the most seemingly capricious element of the Chinese valve - silicone gaskets - has not changed at all over 6 years of operation.

This is how life is arranged - according to the proverb “where you don’t sow, you will disfigure there” - silicone rubber turned out to be stronger than metal. By the way, mindful of the fate of the native Svarma valve, I try to carry out all valve assembly operations with keys that relieve the parts from loads as much as possible.

In defense of the Soviet industry, I will write that the main gasket of Svarma has been operating for 25 years - pah-pah-pah !!! But the welded small gasket under the valve of the Chinese pressure cooker had to be replaced with paronite, and not on the first try - it does not tolerate stretching at all, and is torn.

Generally, there are no minor details when working with pressure cookers.
If someone wants to repeat my success, or surpass me - remember that you will take all actions at your own peril and risk.
And there will be a little more fear from the Chinese valve. Silicone to a small extent, but still sticks to the surface of the saddle (it's not aluminum), so the Chinese valve does not poison constantly, as most of us are used to, but works with hysteresis - it emits aperiodic whistles.
In the manuals for Indian pressure cookers, for example, one can to some extent appreciate the Ukrainian idiomatic expression “to the gypsy land”: it is proposed to replace the control of cooking time by counting the number of these valve whistles.
I am not as gullible as the Indians, so to combat fear, I introduced pressure gauges to all my pressure cookers - what if ?!
The fact is that Svarma, like all classic pressure cookers, has an elliptical lid pressed by steam pressure, so it has an excellent seal, and only an emergency valve can prevent a failure of the working valve. Modern pressure cookers, under the influence of insurance companies, not only received a reduced pressure of 0.5 atm, but it is also impossible to force it - it lifts the lid of modern pressure cookers, and the forced pressure is vented through the resulting fistulas.
So decide for yourself - "to have or not to have" - as they say in the Soviet New Year's song. Swarma and China are like Yin and Yang: you can't decide which is better and which is worse - black or white.
I have not found an equivalent alternative to the Soviet valve for 6 years of operation of Svarma after repair, so another “thank you” from me to the great Chinese people!
Outcome: the Chinese valve discovered an amazing resource, and reliably took over from the Soviet one.
Bon Appetit!