Tefal P3105231 Manuel utilisateur

Marque: Tefal

Modèle: P3105231

Catégorie: Autocuiseurs

Taper: Manuel utilisateur

www.t-falusa.com

www.t-fal.ca

www.t-fal.com.mx

User’s Manual

Guide de l’utilisateur

Guía del usuario

Para modelo : P31052

Pressure Canner and Cooker

Autocuiseur

Enlatadora y olla a presión

1 2 3

Descriptive Diagram - Description - Descripción de las piezas

*depending on model - *selon le modèle - *según modelo

F(a)

F(b)

Fig 3a*

Fig 4

Fig 6

Fig 7

Fig 1

1 2 3

Fig 5

Fig 8 Fig 9

Fig 10

Fig 12

1 2 3

Fig 14

1 2 3

Fig 13

1 2 3

Fig 11bis

Fig 2

1 2 3

Fig 3b*

Fig 11

*depending on model - *selon le modèle - *según modelo

IMPORTANT SAFEGUARDS

When using pressure cookers, basic safety precautions should always be

followed :

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. Close supervision is necessary when the pressure cooker is used near

children.

4. Do not place the pressure cooker in a heated oven.

5. Extreme caution must be used when moving a pressure cooker containing

hot liquids.

6. Only use the pressure cooker for the intended use.

7. This appliance cooks under pressure. Improper use may result in a scalding

injury. Make certain unit is properly closed before operating. See “Operating

Instructions”.

8. Do not ﬁll the unit over 2/3 full. When cooking foods that expand during

cooking such as rice or dried vegetables, do not ﬁll the unit over 1/3 full.

Overﬁlling may cause a risk of clogging the vent pipe and developing excess

pressure. See “Food Preparation Instructions”.

9. Be aware that certain foods, such as applesauce, cranberries, pearl

barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or

spaghetti can foam, froth, and sputter, and clog the pressure release device

(steam vent). These foods should not be cooked in a pressure cooker.

10. Always check the pressure release devices for clogging before use.

11. Do not open the pressure cooker until the unit has cooled and all internal

pressure has been released. If the handles are difﬁcult to push apart, this

indicates that the cooker is still pressurized – do not force it open. Any

pressure in the cooker can be hazardous. See “Operating Instructions”.

12. Do not use this pressure cooker for pressure frying with oil.

13. When the normal operating pressure is reached, turn the heat down so that

all the liquid, which creates the steam, does not evaporate.

14. Always pour a minimum amount of at least 2 L (64 oz) of liquid in the unit.

See «Operating Instructions.

15. For food that expands during cooking, such as rice, dried vegetables or fruit

compotes, never ﬁll your pressure cooker over one third. For some soups, like

pumpkin or courgette, leave your pressure cooker to cool down for a few

minutes, then cool it down entirely by placing it in a bowl of cold water.

16. Always be aware that certain foods, such as cranberries, spelt, millet,

currants, etc., can create moss and squirt, clogging the pressure-relief device

(vent). These foods should not be cooked in a pressure cooker.

17. Never make a recipe with animal milk in your pressure cooker.

18. Do not use rock salt in your pressure cooker, but rather add table salt when

the cooking is nearly ﬁnished.

19. When cooking large pieces of meat and food with a surface skin layer

(whole sausages, tongue, poultry, etc.) : we recommend that you prick the

skin using a knife or fork before cooking. During cooking, boiling liquid could

become trapped under the skin and create spatters.

20. Alcohol vapors are ﬂammable. Bring to a boil for about 2 minutes before

placing the lid. Watch your appliance when preparing alcoholbased recipes.

21. Never use aluminium foil unsecured on a container in your pressure cooker.

Always secure with string. Never use cling ﬁlm in your pressure cooker.

22. Do not leave your pressure cooker unsupervised when heating oil or fats.

Continuing to heat a smoking oil will degrade it and may increase the

temperature of the oil enough for ﬂames to appear.

23. Regularly check that the handles of the pressure cooker are ﬁtted correctly.

Tighten them if necessary

24. If during use you notice that any part of your pressure cooker is broken or

cracked, do not attempt to open it under any circumstances; turn off the

heat and leave on the hob to cool down completely before moving it or

opening the lid. Do not use it again and take it to a T-FAL Approved Service

Center for repair.

SAVE THESE INSTRUCTIONS.

Descriptive diagram

A - Operating valve

B - Steam release outlet

C - Pressure indicator

D - Safety valve (under the lid cen-

tral knob)

E - Short lid handle

F(a) - Lid position indicator

F(b) - Lid position indicator located

on the handles of the pot

G - Pressure gauge

H - Lid gasket

I - Canning rack

J - Short pot handle

K - Pot

L - Operating valve position marker

M - Lid central knob

N - Stop

O - Maximum levels (max 1/3 - max

2/3)

Compulsory checks before each use

Checking the operating valve

Check that the draining hole of the operating valve is not obstructed.

Checking the safety valve

Check that the bearing of the safety valve can move (use a batonet).

Characteristics

Base diameter of the pressure cooker according to

model number Basic speciﬁcations:

Upper operating pressure: 103 kPa/15 psi.

Compatible heat sources

• On a gas hob, the ﬂame must never

exceed the diameter of the pressure

cooker base.

• Make sure your pressure cooker is

centered on the heat source.

• Do not use pressure canner and cooker on other electrical hobs.

• Do not use pressure canner and cooker on any outdoor heat source such

as a gas burner for a turkey fryer. This type of burner will soften the canner

causing the bottom to warp. It may also result in property damage and/or

personal injury. In addition, the food may not be safely processed.

Capacity Ø Pot Ø Base Model Material of

pot and lid

20,8L/22Qt 31 cm 19 cm

P31052

Aluminium

USING

POTHOLDERS

GAS SEALED

PLATE

ELECTRIC

CERAMIC

HALOGEN INDUCTION

ELECTRIC

COIL

Spare Parts

Accessory Reference number

Lid gasket 22 Qt US-7114001204

• To replace other parts or have repairs performed, please call

on your local T-FAL Approved Service Center.

Operating Instructions

This appliance cooks under pressure. Improper use may result in scalding

injury. Make certain unit is properly closed before operating. Always pour a

minimum amount of liquid of at least 2 L (64 oz) in the unit.

Opening

Do not open the pressure cooker until the unit has cooled and all internal

pressure has been released. If the handles are difﬁcult to push apart, this

indicates that the cooker is still pressurized – do not force it open. Any pressure

in the cooker can be hazardous.

• Hold the lid handles (E) and turn until the device

opens - Fig. 1. Then remove the lid.

Closing

• Place the lid ﬂat on the pot and align the lid position indicators (F(a) and

F(b)).

• Turn the lid until it is closed. - Fig. 2.

Minimum ﬁlling

• Always put at least 64 oz (2 L) of liquid in the pressure cooker when in use.

Maximum ﬁlling

• Never ﬁll the pressure cooker over 2/3 of the pot height - Fig. 4.

For certain foods

• For foods that expand when cooked (such as rice, dried vegetables and

compotes), do not ﬁll your pressure cooker over 1/3 full - Fig. 4.

Pressure gauge

• The pressure cooker is equipped with a pressure gauge to provide additional

information regarding sterilisation applications.

Food Preparation Instructions

Do not ﬁll the unit over 2/3 full. When cooking foods that expand during

cooking such as rice or dried vegetables, do not ﬁll the unit over 1/3 full. Over

ﬁlling may cause a risk of clogging the steam release outlet and developing

excess pressure.

Using the operating valve (A)

• Place the operating valve (A) symbol 1, 2 or 3 facing the operating valve

position marker (L) - Fig 6.

Adjusting the Valve for Your Cooking Operations

Position

1 2

1 2 3

Delicate foods,

vegetables and

some sterilisations

Position

1 2

1 2 3

Meats,

starchy foods and

some sterilisations

Position

1 2

1 2 3

Frozen foods

and some sterilisations

To release the steam

• Position the symbol on the valve (A) opposite the marker (L).

To remove the operating valve

• Release the pressure and leave the appliance to cool before removing the

valve (A).

• Press down on the central section and turn the valve to line up the

position

with the marker (L) - Fig 5

• Remove the valve.

To replace the operating valve

• Fit the operating valve, lining up the

with the marker (L).

• Press down on the central section and

then turn to the required position - Fig 7.

Using for the ﬁrst time

• Fill the pot with 1/2 water. Add 4 tablespoons of

baking soda.

• Put the operating valve (A) in place on the steam

release outlet (B) - Fig. 5.

• Position the symbol 1 on the valve (A) opposite the

marker (L) - Fig 7.

• Close the pressure cooker.

• Place the pressure cooker on a heat source set to

maximum power.

• When steam begins to exit the valve Fig 12, turn

down the heat source and set a timer to 20 min.

• After 20 min., turn off your heat source.

To release the steam

• Position the symbol on the valve (A) opposite the

marker (L).

• Empty then clean the pressure cooker using soapy

water.

To replace the operating valve

• Fit the operating valve, lining up the

with the

marker (L).

• Press down on the central section and then turn to

the required position.

Cooking

Before cooking

• Before each use, remove the operating valve (A) (see section «Using the

operating valve») - Fig. 5. Check these by holding them up to the light, making

sure the steam release outlet is not clogged - Fig. 11. If necessary, clean with a

tooth pick - Fig. 11bis.

• Make sure the safety valve (D) is clean. Check that the safety valve (D) is

mobile. - Fig. 9 : see section «Care and cleaning».

• Put the operating valve back in place - Fig. 5.

• Position the symbol 1, 2 or 3 of the valve (A) opposite the marker (L).

• Always make sure the pressure cooker is tightly sealed before placing it on a

heat source.

• Place the pressure cooker on a heat source set to maximum heat.

To make

blackening

of aluminium

disappear from

already used

products : repeat

«ﬁrst use»

instructions with

baking soda.

During cooking

• When the operating valve (A) releases steam in a continuous manner, giving

off a regular sound (PSSSCHT), lower the heat - Fig. 12, adjust the output

of your heat source so that the needle of the pressure gauge remains in the

green zone that corresponds to the valve position: 1, 2 or 3.

• Set a timer to the cooking time listed in the recipe.

• Once the cooking time is over, turn off the heat.

End of cooking

To release the steam:

• Once the heat source has been switched off gradually, turn the operating

valve (A) to position . Make sure that the cooker is positioned so that the

steam is directed away from you. When the pressure

indicator (C) drops : your pressure cooker is no longer under pressure.

• Open the pressure cooker.

If you notice any food or liquid starting to spray out from the valve

when you are releasing steam: set the selector to the cooking initial

position, wait a minute and then gradually turn the operating valve

again, making sure that nothing else spurts out.

Warning: Never use force when removing the lid. Wait for the pressure

indicator to drop down completely and remove the operating valve.

Canning

WARNING: Read the instructions on pressure cooking before using

your pressure cooker/canner for canning. General information on

pressure canning.

The US Department of Agriculture recommends pressure canning as the only

safe way to can meats, ﬁsh, poultry and vegetables.

Fruits and tomatoes may be canned using the boiling water bath method in a

conventional cooking pot, but pressure canning saves time and energy.

Use conventional cooking pots for canning marinades and fruits.

Sometimes, it is better to can foods separately (meat and vegetables, for

example) and then reheat them together later.

HOW TO PRESSURE CAN USING GLASS JARS:

WARNING: Only use standard jars intended for home canning. The

name of the manufacturer of these jars is embedded in the glass.

Never use jars that contained store-bought products.

Warning: Never pressure sterilize foods containing sugar, sugar syrup

or other sweetening liquid.

*depending on model

1. Make sure the jars and lids do not have any cracks, chips or sharp edges.

Dispose of any damaged jars and lids.

2. Wash the jars and lids in warm soapy water. Rinse thoroughly.

3. Let the jars stand under hot water before ﬁlling them. There is no need

to sterilize the jars before pressure canning. Place the metal lids in hot or

boiling water according to the manufacturer’s instructions.

4. Select fresh, ﬁrm ingredients (not overripe). Sort according to size and

ripeness.

5. Wash and prepare ingredients.

6. Put the ingredients into the jars. Most ingredients can be put into the

jars while raw. Press down raw ingredients, because these tend to shrink

when cooked. Ingredients can be pre-cooked or partially pre-cooked before

being canned. Warm ingredients should not be pressed down after being

ﬁlled into jars.

7. Finish ﬁlling the jars by adding juice or water, leaving appropriate head

space of 1/4-inch to 1 1/2-inches, as indicated in the recipe or canning

instructions.

8. Remove air bubbles by sliding a spatula along the inside of the jars.

9. Clean the rims of the jars and attach the lids according to the

manufacturer’s instructions.

10. For hot foods, you can bring the water to 180 degrees F. ahead of time, but

be careful not to bring the water to a boil. Add 1 tbsp. of vinegar or cream

of tartar to prevent the water from staining the interior of the pressure

canner.

11. Place the jars on the canning rack in the pressure canner. It does not

matter if the jars touch each other - Fig. 3a*.

Always place jars on canning rack ; never place jars directly on the bottom

of pressure canner or on other jars.

Note: the 22Qt-litre pressure canner comes with two canning racks and allows

one rack to be placed above the other, making it possible to process 2 rows of

250 ml (= 8oz) and 500 ml (= 16 oz) jars. Place one rack at the bottom of the

pressure canner and the other on the ﬁrst row of jars - Fig. 3b

12.

Close the pressure canner. When properly closed, the lid and pot handles

are aligned.

13. Position the symbolof the valve (A) opposite the marker (L) - Fig 7.

Place the pressure cooker on high heat until steam begins to exit the

steam release outlet. Continue letting pressure cooker release steam for

10 minutes.

14. After 10 minutes, position the recommended symbol 1, 2 or 3 of the

valve (A) opposite the marker (L).

15. When the operating valve releases steam in a continuous manner,

giving off a regulator sound (PSSSCHT), lower the heat – Fig.12, adjust

the output of your heat source so that the needle of the pressure gauge

remains in the zone that corresponds to the valve position: 1, 2 or 3.

WARNING: Cooking times must be strictly adhered to and the pressure

canner should not be placed in a draft while cooking. Canning can take

from 45 to 90 minutes in a large pressure canner ﬁlled to full capacity.

16.

The sterilisation time begins once the operating valve starts to release

some steam.

17. Once the sterilisation time has elapsed, turn off the heat source and allow

the pressure cooker to cool down.

WARNING: Do not rapidly cool the pressure cooker/canner by

submerging it in water or letting it stand under a tap of running water.

Never remove the operating valve to reduce pressure.

18.

Once the pressure has dropped completely, position the symbol of the

valve (A) opposite the marker (L) - Fig 7. Remove the lid carefully.

WARNING: Steam may cause scalding and the operating valve may be

very hot. Protect your hands with oven mitts.

NB : You may hear a whistling noise when moving the operating valve. If no

steam exits the pressure cooker, this is caused by air re-entering the device.

19. Remove the jars with a jar tong. Place them on a hot plate/trivet or several

folded dish towels.

WARNING: Never place the hot jars on a cold or wet surface, this could

cause them to break.

20.

Seal the jars if they do not seal automatically. Even if no liquid has escaped

during the canning process, seal the jar as it is. Do not add liquid, as this

would mean having to restart the canning process from the beginning.

Fruits and vegetables that are not completely covered by the liquid may

turn brown, but they will be properly preserved.

21. Let the jars cool. Keep the jars upright and away from any drafts.

22. After 12 hours, remove the screw-on metal rings from the jars.

If a ring is difﬁcult to remove, cover it with a hot, damp towel for 1 minute to

make the metal expand. After 1 minute, the ring should come off easily. If the

ring still does not come off easily, leave it in place.

WARNING: Never remove rings with force. You risk breaking the

gasket.

23.

Make sure the jars do not have any leaks and that the seals are air-tight.

If the lid is made of metal, make sure it is air-tight by tapping it lightly

with a spoon. If this makes a clear sound, the jar is well sealed. If the lid

domes towards the inside and does not budge when it is tapped, this also

indicates that it the gasket is air-tight.

WARNING: If a jar is not sealed or has a leak, use its contents

immediately or restart the canning process within 24 hours.

24.

Wipe the jars with a damp cloth and then dry them. Attach labels

displaying the date and contents. Keep the jars in a cold, dry place.

WARNING: The jars should not be exposed to freezing conditions, as

this may cause the liquid to expand and break the glass.

Troubleshooting

PROBLEM: liquid spills out of the jars. Causes and solutions:

1. The jars are overﬁlled.

When the contents and liquid are brought to a boil, they expand. If there

is no more space, the liquid spills out of the jar. Leave a space of 1/2 to 1

1/2-inches (1.25 to 2.5 cm).

2. There are air bubbles trapped in the jar.

When the contents are brought to a boil, the air bubbles force the liquid to

spill out of the jar.

Before closing the jar, release the trapped air by sliding a plastic spatula

along the inside of the jar.

3. The pressure level ﬂuctuates during the canning process.

If the cooking temperature is not constant, sudden pressure changes can

occur, causing the liquid to spill out. Once the operating valve has begun to

release steam, make sure the heat source ﬂuctuates, slowly going up and

down. Avoid pressure changes caused by the heat source.

4. The pressure drops rapidly after the canning process.

If the pressure is reduced too quickly, for example by placing the pressure

cooker under cold running water or frequently moving the operating valve,

the internal pressure may fall too quickly in both the pressure cooker and the

jars, making the liquid spill out.

Let the pressure cooker cool at room temperature. After 40 to 45 minutes,

check if the pressure has dropped by moving the operating valve.

PROBLEM: the jars break. Causes and solutions:

1. Supermarket jars having contained store-bought contents were

used instead of specialty canning jars.

Only use jars speciﬁcally intended for home canning.

2. Damaged jars were used.

Used jars may have invisible cracks. The jars may also have been damaged

during transport. Each jar must be carefully inspected before being used.

3. The jars were placed directly on the bottom of the pressure canner

and not on the caning rack.

Always use the canning rack.

4. The hot jars were placed on a wet or cold surface, or they were

exposed to drafts of air.

Place the jars on a dry, heat-proof surface at room temperature or on a

dry, folded kitchen towels. Avoid air drafts.

Capacity

of the

canner

Quantity

of water in

the canner

Capacity of the canner (jars)

8 oz

250 ml

16 oz

500 ml

16 oz

(500ml)

wide

mouth

32 oz

22qt

20.8L

37 pints

3 1/2 pints

2L 24* 18* 16* 7

5. The jars were damaged by using a knife to get rid of air bubbles.

Always use a plastic or rubber spatula to get rid of air bubbles.

Pressure canning meat and ﬁsh

*If the jars are double-stacked using a second canning rack.

Amount of salt needed for canning vegetables and meats

Size of jar Salt

8 oz (250 ml) 1/4 tsp.

16 oz (500 ml) 1/2 tsp.

32 oz (1L) 1tsp.

How to close the jars

Carefully follow the instructions given by

the lid manufacturer.

Use a metal ring with an air-tight coating

and a screw on metal ring that ﬁts standard

canning jars.

1. Fill the jar. Wipe down the rim.

2. Place the metal disks in hot or boiling

water according to the manufacturer’s

instructions.

3. Place the disk on the jar, making sure that it

is placed directly on the glass and creating

an air-tight gasket.

4. Screw on the ring using only the strength of your hands. Do not use any

tools to screw the ring closed. If the ring is screwed too tightly, this may

cause the disk to warp.

5. When canned properly, this jar will seal itself automatically. Do not

retighten the ring once the jar is removed from the pressure canner as

they eventually will be removed when storing the canned food.

Warning: know how to detect spoiled foods

A leaky jar or a damaged lid are signs that the jar’s contents may have spoiled.

Check if the contents have an odd colour or give off a strange smell.

Never taste food you think is spoiled. Dispose of immediately. Certain foods

may contain botulinum toxin (causing botulism) even if their smell and taste

appear normal. For this reason, boil non-acidic vegetables and meats for

10 minutes before eating. Other canned foods should also be boiled before

being eaten.

Care and Cleaning

Cleaning the pressure cooker

To ensure the correct operation of your pressure

cooker, follow these cleaning and maintenance

recommendations after each use:

• Clean the pressure cooker after each use with warm,

soapy water.

• Never use bleach or products containing chlorine.

• Do not overheat your pot when empty.

How to clean the inside of the pot:

• Use a sponge and dish soap.

How to clean the outside of the pot:

• Use a sponge and dish soap.

Screw-on

metal ring

Metal disk

for air-tight

gasket (lid)

Creates seal

here

The stains and

scratches which

may appear

after long use do

not affect the

operation of the

pressure cooker.

How to clean the lid:

• Wash the lid under running, lukewarm water using a

sponge and dish soap, then rinse thoroughly.

How to clean the lid gasket:

• After each use, clean the gasket (H) and the part of

the cover in which it ﬁts.

• Wash the gasket under running, lukewarm water using

a sponge and dish soap, then rinse thoroughly.

• To put the gasket back in place, see illustration

- Fig. 8.

How to clean the operating valve (A):

• Remove the operating valve (A): see section «Use of

operating valve».

• Clean the operating valve (A) under running water

- Fig. 10.

How to clean the steam release outlet (B):

• Remove the valve (A) - Fig. 5.

• Hold the lid against the light to make sure the steam

release outlet is not clogged. If needed, clean it with a

tooth pick - Fig. 11-11bis.

How to clean the safety valve (D):

• Clean the part of the safety valve located on the

underside of the lid by passing it under running water.

• Also check that the safety valve works properly by

using a cotton swab (for example), to press down hard

on the centre of the pipe, a part that should move -

Fig. 9.

• Make sure the valve functions properly by pressing

lightly on the end that should lift easily.

Cleaning the pressure gauge:

• Never remove the pressure gauge.

• Use a dry, clean cloth.

• Do not use any solvents.

• Never put the pressure gauge under water or in the

dishwasher.

How to replace the gasket:

• Change the gasket on your pressure cooker once a

year or if it shows any signs of splitting or damage.

• Always use an original T-FAL gasket suitable to your

model.

How to store your pressure cooker:

• Turn the lid upside down and place on the pot.

To remove dark

spots from the

aluminum, repeat

the procedure for

«First use» and add

2 tablespoons of

baking soda.

To keep your

pressure cooker

in good condition

longer, do not

overheat it when it

is empty.

You must have your

pressure cooker

checked in a T-FAL

approved service

center after 10

years of use.

Do not put your

pressure cooker in

the dishwasher.

Never use a sharp

or pointed object

to carry out this

operation.

Safety Features

Your pressure cooker is ﬁtted with several safety features:

• Safe closure feature:

- If the device has not been properly closed, the pressure indicator (C)

cannot rise and therefore pressure cannot build in the device.

• Safe opening feature:

- During operation, the pressure indicator (C) rises completely, locking the

handles and preventing the pressure cooker from being opened. This

locking system is deactivated when the pressure indicator drops, i.e. when

the pressure cooker is no longer under pressure.

- Never touch the pressure indicator (C) while the pressure cooker is in use

or while you want to open the lid.

• Two overpressure safety features:

- First feature: the safety valve (D) releases pressure and steam exits

horizontally towards the outer lid - Fig 13.

- Second feature: the gasket (H) allows steam to escape all around the

pot - Fig 14.

If one of the overpressure safety features is triggered:

• Turn off the heat source;

• Let the pressure cooker cool down;

• Open it;

• Check and clean the operating valve (A), the steam release outlet (B), the

safety valve (D) and the gasket (H).

Recommendations for Use

1 - Steam is very hot when it leaves the operating valve.

2 - Once the pressure indicator has risen, you can no longer open the

pressure cooker.

3 - As with any cooking utensil, close supervision must be ensured,

especially when using the pressure cooker near children.

4 - Watch out for the jet of steam.

5 - To move the pressure cooker, use the two pot handles.

6 - Never leave food in your pressure cooker.

7 - Never use bleach or products containing chlorine, as these may alter

the quality of the aluminum.

8 - Do not put any part of your pressure cooker in the dishwasher. Do not

leave the lid soaking in water.

9 - Change the gasket every year.

10 - You must only clean your pressure cooker when it is cold and empty.

11 - You must have your pressure cooker checked in a T-FAL approved

service center after 10 years of use.

Warranty

• This T-FAL product is warranted against defects in workmanship and material

for a period of TWO YEARS from the date that the product is originally

purchased. This warranty is not applicable to replacement parts or damage

to the product resulting from misuse, accidents or alterations to the product.

T-FAL SHALL NOT BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL

DAMAGES, HOWEVER CAUSED. Some states do not allow the inclusion or

limitation of incidental or consequential damages, so the above exclusion

may not apply to you. If service becomes necessary within the warranty

period, please contact us Monday – Friday, 8am to 5pm EST at 1-800-527-

7727.

www.t-fal.com

T-FAL - Customer Service Groupe SEB Canada - Customer Service

2121 Eden Road, Millville 345 Passmore Ave. - Toronto ON - CANADA

NJ 08332 - 1-800-527-7727 M1V3N8 - 1800.418.3325

Monday-friday 8.30 am - 5.30 pm

Protect the environment!

 Your appliance contains a lot of materials which can

be recovered or recycled.

 Leave it at a local waste collection point.

T-FAL and Your Frequently Asked Questions

Problems Suggestion

The pressure cooker

has been heated

under pressure

without liquid inside:

Have your pressure cooker checked by an approved

service center.

The pressure

indicator does not

rise and no steam is

released through the

valve during cooking:

This is normal during the ﬁrst few minutes. However, if

this persists, check that:

- the heat source is sufﬁciently strong. If not, increase it.

- the quantity of liquid in the pot is sufﬁcient.

- the pressure cooker is properly closed.

- the gasket and edge of the pot are not damaged.

The pressure

indicator has risen

and no steam is

released through the

valve during cooking:

This is normal during the ﬁrst few minutes.

However, if this persists, check that :

- Turn off the heat, let the pressure cooker cool at room

temperature until the pressure indicator drops down.

- Never touch the pressure indicator.

- Check and clean the operating valve (A), the steam

release outlet (B), the safety valve (D) and the gasket

(H).

If steam leaks from

around the lid, check: The lid is properly closed.

The lid gasket is properly afﬁxed.

The gasket is in good condition, replace it if necessary.

The lid, gasket, gasket housing on the lid, safety valve

and operating valve are all clean.

The edge of the pot is not damaged.

Food has been

burned in the

pressure cooker:

Let the pot soak before cleaning.

Never use bleach or products containing chlorine.

You cannot open

the lid: Turn off the heat, let the pressure cooker cool at room

temperature until the pressure indicator drops down.

Never touch the pressure indicator.

If the food is not

cooked or is burned,

check:

The cooking time.

The power of the heat source.

If the operating valve is properly attached.

The quantity of liquid.

COOKING RECIPES

MEAT & POULTRY

SWEET AND SOUR CHICKEN

Serves: 10-12

Setting : 2

Pressure Cooking Time: 10 min

INGREDIENTS

3 tablespoons of vegetable oil, 2 large onions, 2 large green peppers, cored,

seeded and diced, 2 large red peppers, cored, seeded and diced, 5 pounds

boneless chicken thighs, trimmed and cut into 2” pieces, 5 tablespoons soy

sauce, 3 cups of sweet & sour sauce or duck sauce, 3 tablespoons apple-cider

vinegar, 6 tablespoons water, 3 teaspoons garlic powder, 4 scallions, white &

green parts sliced thin.

DIRECTIONS

Heat oil in pressure cooker over medium high heat. Add onions and peppers.

Cook 2 minutes. Add chicken and soy sauce. Cook for 3 minutes. Add sweet

and sour sauce, vinegar, water and garlic powder and stir well.

Cover and bring to pressure. Lower heat to stablize pressure and cook for 10

minutes.

Release pressure and open and remove lid.

Transfer to serving dish and garnish with scallions. Serve with brown or white

rice.

COQ AU VIN

Serves: 8

Setting : 2

Pressure Cooking Time: 12 min

INGREDIENTS

4 tablespoons olive oil, 8 ounces bacon, chopped, 6 pounds chicken, cut into

serving-size pieces, seasoned with salt & pepper, 2 medium onions, chopped, 4

garlic cloves, chopped, 4 tablespoons all-purpose ﬂour, 4 tablespoons brandy,

4 cups red wine, 1 cup chicken broth, 1 teaspoon dried thyme, 2 bay leaves, 1

pound button mushrooms, cut into quarters, salt and black pepper, to taste.

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Tefal P3105231 Manuel utilisateur

Marque: Tefal

Modèle: P3105231

Catégorie: Autocuiseurs

Taper: Manuel utilisateur

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