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ProfiCook PC-DDK 1048 Manual

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• Thecountdownofthesetcookingtimeonly
begins when the optimum cooking temperature
is reached in the pot. This will be indicated by
theashingdotonthedisplay.
• Duringcooking,excesscondensateiscollected
in the condensation collector.
• Attheendofthecookingprocess,thedisplay
shows“0.0”.Thekeepwarmfunctionisacti-
vated. The control lamp of the WARM button
lights.
• Youcaninterruptorendanyactionwiththe
START / STOP button.
Capacity
• Neveroperatetheappliancewithoutwater!The
minimum capacity is around 250 ml (8 oz).
For the BROWN (browning) function, follow
the instructions which are given in the chapter
“Operation”.
• Themaximum capacity (the net capacity) is
3 liters (MAX ⅔ marking). If you are preparing
food such as e.g. rice, which swells during
cooking,llthepressurecookertoamaximum
of half its nominal capacity (2.3 liters).
• Foodwhichiscookedintheinsertpotmaynot
touch the lid of the pressure cooker.
Closing the lid
1. Ensurethatthesealingringisproperlyttedin
the lid.
2. Check the permeability of the valves.
3. Place the lid onto the housing so that the lock
pin is positioned above the condensation collec-
tor.
4. Turn the lid anticlockwise as far as it will go.
The lock pin latches into place.
5. Ensurethatthepressureregulatoristtedin
thecorrectpositiononthevalve.Thedot“●”
next to STEAM or PRESSURE on the pressure
regulator must lie above the dot on the lid.
Opening the lid
WARNING: Danger of scalding!
• Useovenglovesoraspoon.
• Keepyourfaceawayfromthelid.
1. Switch off the appliance with the START / STOP
button.
2. Donotpulloffthepressureregulator!Turnit
carefully to STEAM. The steam escapes from
the valve of the pressure regulator. The pressu-
re is released.
3. Wait until no more steam escapes.
4. If the lock pin has locked the lid, you can open
the pressure cooker. Turn the lid clockwise to
remove it.
Tips
• The“Cookingtimetables”giverecommenda-
tions on the selection of the cooking method.
• For fresh fruit or soft foods, the cooking me-
thods PRESSURE
or STEAM are the most
suitable ones.
• ThecookingmethodPRESSURE is suited
to meat, stews, and similar dishes.
• Donotpreparefoodwithmilk in the pressure
cooker. Milk boils and sticks to the valves in the
lid!
• Foodsuchasapplesauce,cranberries,rhu-
barb, pearl barley, peas, oatmeal, noodles, and
other pasta should not be cooked under pres-
sure in the pressure cooker. They also tend to
foam. This may block the pressure valve.
• Toreducethebuild-upoffoamwhencooking
beans, add a small piece of butter or a table-
spoon of oil to the water.
• Inthecaseofrecipeswithalcohol, this must
be evaporated before the lid is sealed.
• Inordertocheckthedonenessofacooked
tongue, pierce the meat on the tip or on the
underside which does not contain any skin. If
the beef/pork tongue is cooked, cool off under
cold water. Allow the tongue to cool somewhat
so that you can hold it. The skin can now be
removed, best starting from the end to the tip of
the tongue.
… 24 …

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