Clipso Stainless Steel, Induction Compatible Cookware, 6.3 Quart Pressure Cooker, Silver

The Pressure Cooker can be opened when it has cooled down and when the internal pressure has been reduced (when the locking indicator pin or pressure indicator (depending on models) has gone down completely).

You can use the pressure cooker to steam cook. It is a high-quality method of cooking vegetables, for example: it preserves vitamins and nutrients.

- Use no more than 26 oz (6 glasses) of liquid.

- Use the steam basket; put it on the trivet or suspend it from the rivets on the pan (depending on models) and take care that the food does not get immersed in the water.

Do not leave food in the Pressure Cooker before and after cooking. Leave your prepared food in the fridge in a closed tub.

Check:

- The cooking time,

- Whether the source of heat is turned up enough after reaching the working pressure,

- The proper positioning of the pressure regulator valve,

- The quantity of liquid.

Pressure-cooking times can be up to 3 times faster than in a traditional pot. Start with the recipes in the recipe/instruction book that came with your cooker. Once you understand the principles, they can be applied to other recipes. Be sure to include at least 9 oz (2 glasses) of liquid.

There are 2 methods:

- Slow release - gradually turn the program selector to the steam position. This is used for stews, vegetables, joints of meat and fish dishes.

- Fast release - place the pressure cooker under a cold tap directing the flow of water onto the metal part of the lid. This is used for liquid-based dishes such as soups, rice, pasta, milk puddings, egg custards, cake and pudding mixtures, recipes containing rice or pasta and recipes with a high liquid content, to avoid the liquid shooting out of the steam valve along with the steam when you release the pressure regulator valve.

- When the pressure indicator is down, all pressure has been released.

- If ever in doubt use the Fast release method.

Always use at least 9 oz of liquid.

During the first 5 minutes, the absence of pressure is normal, while the pressure cooker heats up.

If it still hasn't reached pressure after the first 5 to 10 mins then please check:

- The fire or heat source is lit and set to maximum.

- The lid is properly closed.

- The gasket is well positioned and is not dirty or warped.

- You have enough water in the pot: 9 oz (2 glasses) minimum.

- The pressure switch is properly set (depending on the model).

In any case, consult the user manual for your pressure cooker.

- The pressure cooker is overfull.

- The heat is too high.

- Pressure regulator, locking indicator pin or safety device are blocked, due to inadequate maintenance and preventing normal operation.

Before opening the cooker, be sure you have released all the steam and that the locking indicator pin is down. If you are sure all steam has been released, shake the product and see if the locking indicator pin or pressure indicator (depending on models) goes down. If it does not, run the cooker under cold water and try opening it again.

You can use the pot as a huge saucepan or stew pot. For this particular purpose, you can buy glass lid for your pressure cooker.

You can cook practically everything in a pressure cooker: You can prepare soups, cook meat, fish and vegetables and create delicious desserts. For full recipe ideas, please refer to your pressure cooker recipe book or the Website.

- Switch off the heat source.

- Let the pressure cooker cool down.

- After opening your pressure cooker, check that all the steam has escaped and that the locking indicator is in its correct place (depending on model).

- Check and clean all working parts and the state of the gasket.

If the problem persists, take your pressure cooker (all parts of it) to a recommended service center.

Cooking begins when the pressure regulator valve allows steady release of steam, making a regular hissing noise, at this point turning the heat down and calculating the cooking time given in the recipe.

It will take longer for pressure to build up, but the cooking time will be the same (once the operating valve is activated).

Use suitable heat sources. Refer to the instructions for use for heat sources suitability. Use a stove top with a diameter equal to or less than the diameter of the base of the pressure cooker.

The basket is mandatory for steam cooking. For boiling, you can choose whether to use it.

- For cooking directly in the pan, always add a minimum quantity of liquid or at least equal to 2 glasses (9 oz).

- For steam cooking, pour 26 oz water into the bottom of the pan.

- Maximum filling: do not fill the pressure cooker above 2/3 the height of the pan.

- Warning: if the pressure cooker is heated without liquid inside, have it checked by an Approved Service Center.

For cooking large pieces of meat and foods with superficial skin (whole sausages, tongue, poultry...), we advise you to prick them before cooking with a knife or fork. Indeed, during cooking they may contain boiling liquid and generate splashes.

You must have your pressure cooker checked in a T-FAL Approved Service Center after 10 years of use.

WASH THE POT:

- After each use, wash the pot, the basket and the seal with water and wash liquid. Do not use bleach or chlorinated products.

WASH THE LID:

- Wash your lid and gasket with a sponge and wash up liquid separately.

- Dry them and put the gasket in the lid.

- Caution: Never run your timer underwater if you have one.

DISHWASHER:

Depending on your model, the number of parts going into the dishwasher will be different. For some models, only the pot is dishwasher safe. For other models, only the pot and lid without the module will be dishwasher safe. Note: No gasket, timer or module is dishwasher safe.

CHECK THE SECURITY DEVICES:

- Operating valve: remove the valve, clean it under tap water.

- Steam release outlet: check visually against light that the pipe is not obstructed. If it is, run it under water.

- Safety valve: Press the valve lightly which should move easily.

- The gasket: clean the gasket with a sponge and wash up liquid after each cooking operation. Place it back properly in its slot.

If you have a conventional pressure cooker, gently clean the visible part of the seal and the edge of the pot.

For Stainless steel models, clean the pan with a scouring pad and a specialized stainless-steel cleaner. Never use bleach.

The gasket should be replaced every year. If the pressure cooker does not reach pressure and there is steam escaping around the lid, please check that the gasket is fitted correctly.

Turn the lid over on the pan. Turn down the handles if your model allows.

Yes, we recommend cleaning the lid gasket after cooking each time with a sponge and washing up liquid, and its housing for models with removable gasket. For removable gaskets, to put them back in place, make sure that the inscription "lid side" is against the lid.

- Never put the timer in the dishwater or under tap water, as it is not waterproof.

- Never use any solvents.

- Just use a clean dry cloth.

- Make sure that the position switch is aligned with the "open pressure cooker" pictogram.

- Check that the gasket is properly in place.

- If you open/close your pressure cooker during cooking, apply light pressure to the center of the lid to close it.

After 10 years of use, your pressure cooker will have deserved some attention: get it checked out at an approved service center.

The lid may spin until pressurization begins. This is perfectly normal.

These are Torx screws. They have a notch and can be used with a flat-head screwdriver, so when a handle does become loose or the handle needs to be changed, you can use a flat-head screwdriver to tighten them. Torx screwdrivers are available for purchase in most DIY and hardware stores.

Check that there is no bulging, cracking or damage to the carbide on the handle. If there is no damage, please tighten the screws using a flat-head screwdriver. If there is damage, you will need to replace the handle.

Specks and marks are minerals deposited on the surface of the pot that naturally occur in water, such as calcium, silicon, magnesium, and iron. You do not have to worry about this.

Check the following elements:

- Did you lower the heat when the steam control valve started to release steam continuously, producing a constant whistling sound?

- Did you release steam after cooking time?

- If you let the pressure cooker release steam itself without any decompression, food will continue to cook as the appliance will be under pressure.

- When the cooking time has ended, you should turn off the heat and release the steam.

- The cooking time depends on the quantities, size of the foodstuffs and your personal tastes.

This is normal for the first few minutes.

Check that:

- The heat source is strong enough, otherwise turn it up.

- The amount of liquid in the tank is sufficient.

- The operating valve is positioned on the ingredient pictograms.

- The pressure cooker is properly closed.

- There is no damage to the seal or the rim of the bowl.

- The gasket is correctly positioned in the lid.

If the phenomenon persists:

- Turn off the heat source.

- Move the position switch to the pictogram where you can see steam escaping.

- Wait for the pressure presence indicator to come down.

- Open your pressure cooker.

- Clean the operating valve and the steam exhaust pipe.

- Place the position switch on the cooking symbol of your pressure cooker.

- If the problem persists, have your device checked by an Approved Service Center.

This is normal for the first few minutes of heating.

If this condition remains unchanged, check that:

- The heat is turned up to the highest position.

- The quantity of liquid inside the pressure cooker is sufficient.

- The program selector is not set to the steam release position.

- The cooker is firmly closed.

- Fill the cooker: minimum 9 oz of liquid, maximum 2/3 of its height or even less (depending on type of food and the recipe).

- Close the pressure cooker: all our pressure cookers are designed so that if they are not properly closed the pressure cannot build up.

- Cooking: the pressure cooker must be placed on a source of heat set to maximum. Then, within a few minutes, it reaches a temperature of over 212°F. The pressure regulator valve allows the steam to escape: the heat should then be turned down and the cooking time calculated. This operation allows an energy saving of up to 70% compared with conventional cooking in water.

- End of cooking, decompression: when the cooking time has lapsed, the heat source must be turned off and all the steam evacuated by putting the pressure regulator valve to the steam release position. The pressure cooker can now be opened. You can accelerate the release of steam from the pressure cooker by putting it under a stream of cold water.

If steam leaks out around the lid, check that:

- The lid is properly closed; the seal is sitting correctly inside the lid.

- Is the seal dirty? If so, clean it.

- The gasket is in good condition - don't forget to change it every year.

- Is the seal still suitable?

- Is the cover damaged or dented?

- Are the lid, safety valve and pressure regulator clean?

- Check the rim of the pressure cooker is not damaged.

The pressure cooker has several systems that guarantee perfect safety in operation.

- Safe closing system (depending on models): The pressure cooker is equipped with a safety system that prevents any rise in pressure if the lid is not completely or properly closed. If the lid is incorrectly positioned, the safety system will prevent the locking indicator pin from rising and consequently pressure from building up.

- Safe opening system (depending on models): If the pressure cooker is under pressure, the locking indicator pin is raised and prevents it from being opened. To allow the pin to drop, it is necessary to evacuate the pressure and only then is it possible to open the pressure cooker. Check the locking indicator pin or pressure indicator (depending on models) position. It must be in low position to be opened.

- Safety with excess pressure: during cooking, should the steam outlet become blocked, the excess pressure safety systems will come into operation:

1) First stage: the safety valve releases the pressure.

2) Second stage: the gasket allows the pressure to be released between the lid and the pan.

3) Third stage (depending on models): the locking indicator pin rises above the handle and allows the pressure to be released vertically. To open your pressure cooker, after completely cooling, the locking indicator pin must be put into place.

Pressure cookers used on a stove top reach approximately 232°F on the Vegetable symbol.

All pressure cookers vary depending on model. You should consult the operating instructions specific to your pressure cooker.

As a guide only:

- Maximum operating pressure: 13 lb pressure, 89.6 kPa

- Maximum safety pressure: 8 lb pressure, 55 kPa

Only without the lid, particularly browning food first.

Cooking begins when the pressure regulator valve allows steady release of steam, making a regular hissing noise. At this point, turn the heat down and calculate the cooking time given in the recipe.

Turn the lid upside down on the pot as this helps to preserve the life of the gasket.

- Check you have at least 9 oz of liquid in the pot.

- Check that the gasket is fitted correctly. Some models have a peg inside the lid that lines up with a little hole in the gasket. If the peg and hole are not lined up properly it will affect the pressure.

- The gasket may be dirty, or it is warped and needs to be replaced. Gaskets should be replaced every year.

- Check the regulator valve is clear and not blocked with any remnants of food.

- Check that the rim of the pot is in good condition and the pot is not warped.

- The regulating valve is not positioned correctly, or the regulator is not in position 1 or 2 (depending on models). Refer to your instruction booklet for the method used with your specific model.

- The heat is too low. Always use high heat to bring the cooker up to pressure. Once that has been done, and you get a strong flow of steam, lower the heat source to establish an even flow and start timing from this point. All recipes require the heat source to be lowered once pressure has been reached.

- The locking indicator is stuck. This is a locking indicator pin or pressure indicator (depending on models) that rises when pressure builds inside the cooker and drops when it is released. If it does not rise, it may need to be cleaned. Refer to the booklet for cleaning instructions for your specific model.

- Check you have fitted the lid correctly.

The pressure cooker is designed to last and adapt to your family's needs as it grows. Here are the recommended capacities:

- For 1 to 4 people: 3 to 5 quarts

- For 4 to 6 people: 6.3 quarts

- For 6 to 8 people: 8 to 8.5 quarts

- For 7 to 10 people: 10.5 quarts

- This is because pressure cooking is much faster than traditional cooking.

- The cooking times must, therefore, be closely followed for good results.

Some models have specific programs for meats or vegetables, designed for optimal cooking.

- The pressure cooker allows boiling (foods are submerged in water with or without the basket) or steaming (foods are placed in the basket above the water mark).

- It may also be used to simmer or sauté before pressure cooking or even stewing with a lid but without a pressure increase.

No, the timer is designed for a single use. It manages the 2 cooking stages, pressure and gentle cooking. It must therefore be housed in its intended location on the lid.

Yes. Use without liquid will seriously damage it.

No, we strongly advise you not to use the pressure cooker for frying, as it could get damaged.

Be careful not to put your pressure cooker in the oven. The contractual warranty will not apply if this instruction is not followed.

Please go to the "Accessories" section of the website to easily find whatever you need for your product.

Find more detailed information in the Warranty section of this website.