III. Conservation of vitamins When cooking in open cookers, the combination of food and oxygen makes the food lose part of its minerals and vitamins and go dark. The Ufesa pressure cooker has an anti-oxidation system which enables vitamins and minerals to be retained and conserves the colour and aroma of the food. When the closed cooker is heated, steam is formed in the inside and the air is expelled. Once the air has been expelled, the anti-oxidation system automatically closes the cooker and prevents the food from losing its properties.

2) IMPORTANT

When using an electric hob, use a ring diameter which is the same or less than the base of the cooker. To use the cooker correctly, it must contain at least a quarter of liquid volume and at most two thirds of capacity (including ingredients). If you are going to cook food which produces FOAM, you must not fill the cooker to more than 1/2 of its capacity. Do not allow all the liquid to evaporate from the cooker. Damage may be caused as a result. When cooking soup, vegetables such as cream of chickpeas, lentils, etc. IT IS RECOMMENDED THAT YOU SHAKE THE COOKER LIGHTLY BEFORE OPENING. If it is necessary to change part of the cooker, be sure to use original spare parts.
3) OPERATING INSTRUCTIONS
I. Before using for the first time Before using the cooker for the first time, clean all the pieces with warm water, rinse and dry them. It is recommended that you lubricate the rubber seal with a little cooking oil to make it easier to open and close. II. To close the cooker Before closing the cooker, ALWAYS CHECK THE SAFETY MECHANISMS. Check that the pressure control
valve opening is clean and that the safety valve is not blocked. To do so, press on the safety valve button from the inside of the lid (Fig. 3). If the button gives way, it is operating correctly. Otherwise you must follow the instructions in the MAINTENANCE section to clean the safety valve. Position the lid so that the small circle is in line with the circle on the cooker handle (Fig. 4). Press the lid down lightly and turn it until the handles coincide and the lid locks into place. Select the desired pressure on the pressure control valve (Fig. 5). High pressure Low pressure

4) MAINTENANCE

I. Cleaning After using each time, wash the cooker with warm water and normal washing up liquid which is not very abrasive. Dry the cooker and lid with a soft cloth and put them away with the lid facing upwards. CAUTION: Never clean the lid or the rubber seal in the dishwasher. Never clean the rubber seal with detergent. Do not keep the cooker closed when not in use. We recommend you rub a little cooking oil into the seal. This operation may be repeated from time to time. IMPORTANT If the valves do not move smoothly or do not recover, it is absolutely necessary to clean the safety and pressure control valves well. II. Cleaning the safety valve Remove the valve protector. To do so, press upwards to free the fixing point (Fig. 7) and push the protector back (Fig. 8). This will release the pressure indicator. On the inside of the lid, unscrew the nut which holds the safety valve in place. This will allow you to separate all the parts and clean them. To reassemble the valve, place all the parts in order as in Figure 9 and screw in the nut. To assemble the valve protector, insert the safety valve in the space between the first two pairs of flanges and push the protector forwards until it locks into place (Fig. 10). Finally, from the inside of the lid, lock the pressure indicator into place (Fig. 11). III. Cleaning the pressure control valve The pressure control valve has two components: the chimney (fixed) and the weight (removable). To clean the valve, do as follows: Unscrew the nut and washer which hold the valve in place inside the lid (Fig. 12).

III. Cooking Start cooking with the ring at maximum heat. If using gas, do not allow the flames to reach the sides of the cooker. When using an electric hob, use a diameter ring which is the same or less than the base of the cooker. When you observe that the pressure indicator moves and steam starts to come from the pressure control valve, reduce the heat to a position which maintains the indicator position without letting off too much steam. Cooking time begins at this moment. IV. Opening the cooker We recommend that you place the cooker in the sink under a light stream of water, until the pressure indicator goes down. Press the opening button to allow the rest of the steam to be expelled. Check that the pressure indicator has gone down completely. Then, with the button still pressed, gently open the cooker. IMPORTANT: DO NOT SUBMERGE THE COOKER IN WATER NEVER OPEN THE COOKER SHARPLY DO NOT FORCE THE LID OPEN
Press the the side of the screw. This will release the weight protector (Figs. 12/13). Clean the chimney by pushing a metal rod through the hole. To remove the weight, separate the clips which hold it in place and let it drop (Fig. 14). Clean everything. When replacing the weight, make sure it goes back in the correct position. CAUTION: If in doubt, remember that the Ufesa Technical Service can carry out necessary maintenance work.
any pieces, or try to assemble them in a different way to that which is indicated. ALWAYS USE ORIGINAL SPARE PARTS.

6) COOKING TIMES

The times which are indicated must be taken as a guideline and adapted to your personal taste, cooking style, type of ingredients, etc. It is preferable to soak lentils, chickpeas, beans, etc. before cooking them. It is not necessary to defreeze frozen vegetables or small fish. For large fish and frozen meat, extend cooking times by a few minutes. Foamy soups (pea soup, etc.) must be cooked with the lid off first and before closing the foam must be removed with a skimmer. It is not necessary to take into account the reduction in liquid, as steam hardly escapes from the cooker. Brown meat well, a little more than usual, as the steam will make it lose a little of its colour. Cooking time will depend on the thickness and amount. Clean fish well, sprinkle it with lemon juice and salt it just after cooking.

5) PRACTICAL ADVICE