Page 1
INSTRUCTION MANUAL
PREMIUM Pressure Cooker
PREMIUM
Page 2
2
IMPORTANT SAFEGUARDS
1. People not familiar with the use of this pressure cooker
should not be allowed to use it.
2. Never leave the pressure cooker unattended while under
pressure.
3. If you use this pressure cooker when children are in the
vicinity, please be particularly careful.
4. Use this pressure cooker only for the purpose of fast
cooking, for which it was designed.
5. On each occasion before use, check the cleanliness and
function of the safety valve, pressure-regulation valve as
well as sealing ring.
6. Pressure will build up during the cooking process. It is,
therefore, important to close the lid tight before using the
cooker and to carefully read the notes on use and safety
in the Instructions for Use because wrong use may lead to
personal injuries or damages to the cooker.
7. This pressure cooker is not provided with a pressure
indicator. Please observe the steam emission from the
pressure-regulation valve – this is the indicats successful
pressure build-up in the cooker.
8. Never exceed the specied minimum ll capacity
(= liquid + cooked food)
9. Never exceed the specied maximum ll capacity.
(= liquid + cooked food)
10. Only use the pressure cooker on heat sources that are
specied in the Instructions for Use.
11. Under pressure, the pressure cooker must never be
used for roasting or frying using oil.
We are delighted that you
have selected our quality
product.
Before using your new
pressure cooker, please read
these instructions for use
carefully and completely.
Please note that improper
use may possibly lead to
damages.
Before rst use, read these instructions including
their notes with care and keep them stored for future
reference!
Page 3
3
IMPORTANT SAFEGUARDS
12. Never use the pressure cooker in a baking oven as it
may become damaged.
13. Heed the extra notes on preparing special foodstuffs
in the Instructions for Use described in the «Safety
Notes`section».
14. Always touch the hot pressure cooker by its handles.
15. Never force open the pressure cooker. Before opening
the pressure cooker, make sure that the pressure has
been completely relieved. (See further formation in the
Instructions for use).
16. When releasing the steam, keep hands, head, and body
out of the way of the steam.
17. The pressure cooker’s lid and other parts are not
dishwasher safe.
18. Exclusively use original spare parts.
19. If repairs are necessary, please contact our customer
service department. (s. overleaf)
20. Spots on the bottom of the pressure cooker can be
easily removed using lemon or vinegar. In case of lime
stains proceed acc. to page 11, please.
21. On no account should you use scouring agents or wire
wool for cleaning.
22. Carefully keep these Instructions for use.
23. Pot must not be used for deep-frying in oil, fat, or
grease.
24. Do not leave oil or grease unattended. Please be aware
that hot oil or grease can catch re. Never use water to
extinguish a grease re. Cover with a lid or other appropriate
cover or use an appropriate re extinguisher.
So enjoy your pressure cooker and its savoury
results.
Page 4
4
QUICK INFORMATION
3.
2.
1.
MIN. 1/3
MAX. 2/3
Now add the food to be cooked.
Maximum 1/2-full for foods which
swell up or foam. Maximum
2/3-full for all other foods,
Release the lid-lock. Draw the
lid and cooker handles apart.
- Remove the lid
The circle symbols on the lid and
the cooker handle should be
opposite one another. Push the lid
and cooker handles together
– the cooker lid is locked
1.) Open
2.) Closing
3.) Fill with the food to be
cooked
QUICK INFORMATION
Take care to observe the minimum
liquid level of approx. 3/8 litre!
(see page 12+14)
Page 5
5
QUICK INFORMATION
9.
8.
4.
6.
9.) Open the pressure
cooker
4.) Set pressure level
6.) Pressure cooking starts
When steam escap es, turn the
heating element down to the lowest
setting.
8.) Release the pressure
slowly in stages...
or, depending on the recipe, wait
until the pressure has subsided.
Caution - the steam is extremely hot!
5.) Turn the heating element
up to full
7.) Cooking time finished
Switch off the stove!
(see page 16)
(see page 16)
5.
7.
Page 6
6
nominal ll capacity max. 2/3 pot dia.
6,0 L 4,0 L 24 cm
Contents
Important Safeguards / Quick info Page 2 - 5
Contents Page 6
Cooking with the pressure cooker Page 7 -10
Notes on safety Page 11 - 13
Operating instructions Page 14 - 16
At the end of the cooking time Page 17
Cleaning and maintenance Page 18
Questions and answers Page 19
Food preparation Instructions Page 20
Cooking times / tips Page 21 - 22
EC Declaration of Conformity Page 23
Spare parts Page 24
Page 7
7
electric
ceramic
induction
gas
Cooking with the pressure cooker
This pressure cooker offers you many
advantages:
The adjustable pressure-regulation valve.
Instructions in recipes and cooking time tables can only ever
be guidelines. This is why we have developed a adjustable
pressure-regulation valve which you can set in two positions
between 1 and 2. This has the advantage that, according
to size or amount of the food to be cooked, you can set the
pressure individually in the cooker using the valve.
Please consult the cooking times table at the end of this
instruction booklet for basic settings.
You will cook more healthily.
Your food will be prepared especially gently by cooking it for
a shorter time and in the oxygen-free steam. Every minute
you save means a saving of important vitamins, nutrients
and minerals.
Your cooking will taste better. By cooking without
oxygen, the avour and natural colouring of your
vegetables will to a very large extent be preserved.
You will cook more quickly, and save time and energy
Using this pressure cooker you will save up to 70% of the
time you have previously spent on cooking. In addition,
you will save energy, up to 60 % on dishes with a longer
cooking time and between 30 % and 40 % on dishes with
shorter cooking times.
To a large extent, cooking smells and cooking
vapours will now disappear. Look after your pressure
cooker well, and you will enjoy your pressure cooker
for a long, long time.
So please read these Instructions for Use carefully
and completely.
To guarantee both its safety and long service, this pressure
cooker is manufactured to extremely high standards, and
only the best materials are used. We hope you will obtain
plenty of enjoyment from its use.
Page 8
8
Cooking with the pressure cooker
The pressure regulator valve for continuously-variable cooking settings. The valve keeps the pressure and temperature at the desired setting automatically.
Position
1 for gradual cooking (60 kPa) ca.113°C
Position
2 for quick cooking (100 kPa) ca.120°C
Position for gradual release of pressure
Position for cleaning the valve
Maximum permitted pressure for this pressure
cooker: 3.0 bar / 300 kPa
6 Lid with sealing ring
7 Handle with ame protection
8 Cooker pot
9 Thermo sandwitch bottom
1 Pressure regulator valve
2 Safety valve / pressure indicator
3 Sliding locking-catch
4 Safety window
5 Locking markings
2
3
4
7
1
8
6
5
7
9
Page 9
9
Cooking with the pressure cooker
2
2
4
3
The safety vale, which also acts as pressure indicator:
While pressure in the cooker is building up, the RED pres-
sure indicator is visible and the cooker is locked (never
attempt to open it using force).
If the pressure indicator is not visible, the cooker is no
longer under pressure. It can then be opened.
If for any unexpected reason the pressure regulator valve
does not release steam as it should, this valve will open in
accordance with the prescribed values.
The locking system:
Place the lid on the cooker so that the locking markings
are opposite each other and slide lid and cooker handles one above the other. The sliding locking-catch clicks
audibly into place. As a pressure cooker generates very
high pressure and steam temperature, under the subject
OPENING please be certain to observe the instructions
on pages 8 and 10 of these instructions for use.
The safety window:
An additional safety element is the safety window let into
the top of the lid. If there is excessive pressure in the
cooker, the sealing ring forces its way out through this
window, and the steam can escape.
Page 10
10
Cooking with the pressure cooker
6
5
The lid and sealing ring:
Sealing rings are subject to wear-and-tear, and must be
replaced when necessary.
Important: you should only use our own original sealing
rings.
The sliding locking-catch:
When the lid is closed, the sliding locking-catch clicks
audibly into place. The lid can then only be unlocked by
pressing the locking-catch in the direction of the cooker
body.
The pressure cooker:
This pressure cooker – with its attractive, timeless design
– is made of high-quality, rustless 18/10 stainless steel, is
easily cared for and – WITHOUT ITS LID – may also be
cleaned in the dishwasher: Without its lid, it may also be
used as a normal saucepan.
The thermal sandwich capsule base:
A super-strong base for all hob types. It is absolutely stable,
guarantees best heating characteristics and saves energy.
Fits all oven types.
electric
ceramic
induction
gas
8
8
stainless steel 18/10
aluminium
stainless steel 18/0
Page 11
11
Notes on safety
Before rst using the pressure cooker, please read
these instructions.
The pressure cooker and pressure cooker lid should be
cleaned thoroughly using hot water on each occasion
before use.
If after the rst boiling, white spots should form on the
bottom of the pot, these are caused by extreme hardness
of the water.
These spots can easily be removed either using vinegar or
descaler. On no account should you use abrasive cleaners
or wire wool for cleaning. This also applies for cleaning the
stainless steel exterior.
Please check that the pressure-regulation valve and
the safety pin are freely moveable.
People not familiar with the use of this pressure cooker
should not be allowed to use it.
If you use this pressure cooker when children are in the
vicinity, please be particularly careful.
This pressure cooker may only be used for the purpose of
fast cooking, for which it was designed. It may only be used
as a «normal» saucepan without a lid. Please never use it in
a baking oven or in a microwave.
The pressure cooker may only be placed on the appropriate
hob for its size. When using full power to heat it, always
keep it under observation.
When using it on the an electric hob, the hotplate must be
less than or equal to the diameter of the pot.
When using it on a gas stove, the ame ring must not exceed
the base diameter.
A too large gas ame may damage the handles.
When using it on a ceramic hob, make sure the bottom of
the pot is clean and dry.
Never touch the outside of the pressure cooker during the
cooking procedure, as you may burn yourself.
Notes on safety
Page 12
12
Notes on safety
min 0,4 qt (3/8 L)
If the pressure cooker is still hot, it must only be touched
or moved with great care, and by using the handles on the
pressure cooker itself; not the handle on the lid.
Do not carry the pressure cooker by holding it on the lid’s
bow. Always use both hands tocarry it by holding the side
handles
.
Check continuously the fastness of the pressure cooker
handles. Once you observe handles become loose, use a
screwdriver to fasten them properly again
The pressure cooker must never be used without liquid,
otherwise it may be damaged.
The minimum amount of liquid should be approx. 0,4
qt (3/8 L,) irrespective of the amount of the food to be
cooked!
The pressure cooker should be lled at least 1/3 incl.
the food to be cooked.
The pressure cooker must never be lled more than 2/3-full,
or when cooking food which wells up or bubbles strongly
(e.g. rice or pulses) not more than half-full. These foods
should rst be brought to the boil in the uncovered pressure
cooker and then skimmed before the lid is closed.
Under pressure, the pressure cooker must never be used
for roasting or frying using oil.
When preparing e.g. sausages with an articial skin,
this must rst be pierced. If the skin is not pierced, it will
expand under pressure and may burst. Any splashes thus
occasioned may cause burns.
If you have cooked meat with the skin on which is swollen
after cooking, do not pierce it but let it go down. Otherwise
you might burn yourself.
You should not pressure-cook foods which tend to cause
foaming, such as apple purée, rhubarb, spaghetti, rolled
oats or other types of cereals. As these foods can be swirled
upwards during cooking, there is a risk of the cooker valve
becoming blocked.
If the contents are mushy, the pressure cooker must be
agitated gently before opening it.
During cooking, bursts of steam will be given off vertically
from the centre of the regulator valve.
Page 13
13
Notes on safety
(A)
(B)
Please take care that you do not come into contact with this
hot steam.
During the cooking process, the safety devices must not be
interfered with.
When the pressure cooker is under pressure, force must
never be used in an attempt to open it.
The pressure cooker must be allowed to cool down before
it is opened. Steam pressure must be completely released,
otherwise it will not be possible to open the cooker. Please
reed the opening instructions (page 16).
Do not undertake any modications to the safety devices;
otherwise there is risk of scalding. When releasing the
steam, keep hands, head and body out of the way of the
steam.
You should only use original accessories and spare parts or
lids and pots as designed for these pressure cookers.
Pressure cookers or accessories which are deformed
or damaged in any way should not be used in any
circumstances.
If repairs are necessary, please contact our customer
service department.
Before cooking
Before each use, make sure that the safety locking
system, the pressure regulator and the sealing ring are
all clean and functioning properly.
Particularly ensure that the safety valve on the
underside of the lid (A) can be moved («waggles»).
The pin (B) should be checked for free motion (against
spring pressure) using a pointed object.
Page 14
Operating instructions
14
MIN. 1/3
MAX. 2/3
min 0,4 qt (3/8 L)
Fill the pot with sufcient liquid to generate the necessary
steam (water, sauce or stock).
WARNING: always add adequate liquid. NEVER let the
pressure cooker “cook dry”.
Now add the cooking material.
Liquid and food to be cooked should ll at least 1/3 of the
pot `s capacity.
Maximum 1/2 full for foods that expand or tend to foam.
Maximum 2/3 full for all other foods.
Please observe the ller scale inside the pot.
Please check that there is adequate space between the
food to be cooked and the lid with safety valves.
Note:
So that the base of the pot is not corroded by salt, you
should only add salt to water which is already boiling, and
stir it gently.
Now put the lid on the cooker.
One-hand opening-/closing-system with push button
The steam insert:
Put the wire stand onto the bottom of the pot and place the
steam insert onto the stand. Pour just enough liquid into the
pot so that its level will just be under the insert. Foodstuffs
meant for stewing or steaming may now be put into the
insert and will cook through the ow of developing vapour.
The foodstuffs will remain tender and juicy through this
method. Using the steam insert is signicantly contributing
towards a healthier diet because water-soluble vitamins
and nutrients will be preserved and by doing without oils
and fats, the stewing/steaming method is recommended
within the scope of a calorie-conscious diet.
Page 15
Operating instructions
15
4.
Setting the desired cooking level:
Position 1 :
Gentle cooking stage for steaming and stewing more
delicate foods such as vegetables, sh, fruit, ...
Position 2 :
Fast cooking stage for cooking and braising e.g. meat,
soups, stews, ...
Cooking time table Page 21 – 22
Pressure cooking is so easy...
Select the desired cooking level with the help of the
pressure-regulation valve:
Set pressure stage
1 = Gentle cooking
2 = Fast cooking
Set oven to top cooking level
Place the pressure cooker with preset cooking setting on
the correct source of heat, and turn this up to full power.
The red pin will become visible with increasing pressure.
From this point on, the pot must not be opened
Page 16
16
Operating instructions
8.
9.
6.
Operating instructions
Depending on how full the cooker is, it will take several
minutes until the preset cooking stage has been reached.
This is the case as soon as steam starts to escape
permanently from the pressure-regulation valve.
The actual cooking time only starts
from this moment.
Only at this point should the source of heat be turned
down to a lower stage.
In this way, you avoid unnecessary consumption of energy
and the risk of the cooker boiling dry.
At the end of the cooking time ...
Switch off oven!
Gradually steam off…
or wait as per recipe until the pressure is relieved.
Do not turn from pos. 1 or 2 to 0, but gradually set valve
to pos. 0 .
Warning: The escaping steam is extremely hot
(see pages 12/13).
Opening the pot
Wait until all steam has escaped, at which point you can
switch off the pressure cooker. The lid may be removed.
WARNING: Never use force to open the lid.
Page 17
17
Clean your pressure cooker after every use with hot water and washing-up liquid. Please do not use any scratching, abrasive or caustic cleaners, or any that contain chlorine. The pot can also be cleaned in the dishwasher without its lid. The lid should always be cleaned by hand.
The heating source is turned off when cooking time is
nished, and the pressure in the cooker must be released.
Take the cooker away from the hob, and place it on a suitable
surface. There are the following 3 options for releasing the
pressure:
1.) Let it cool down:
Wait until the red pin on the safety valve has completely
disappeared. This is the recommended method for foods
which are mushy or tend to foam.
2.) Gradual release of pressure:
Slowly turn the pressure regulator valve from position 2 to
position 1 and wait for a few seconds. Then gently turn the
valve further to steam release position 0 . From position
you can turn directly to pressure release position 0 .
WARNING: The escaping steam is extremely hot. The steam
escapes vertically, so please do not hold your hands above
the valve. Wait until all the steam has escaped, and the
pressure indicator is no longer visible. This method is not
suitable for foods which are mushy or tend to foam.
3.) Quick release of pressure:
Hold the cooker under cold running water and let cold water
slowly run over the lid – not over the plastic parts – until
the red pin on the safety valve has dropped completely out
of sight. Please do not place the pot into water. The pot is
depressurised when the red pin has dropped completely out
of sight. Now set the pressure-regulation valve to position
“ 0 “. Once all steam has escaped, you can then switch off
the pressure cooker. The lid may be removed.
WARNING: Never use force to open the lid, and never
interfere with the safety systems. The cooker can only be
opened when it is no longer under pressure.
Clean your pressure cooker after every use with hot water
and washing-up liquid. Please do not use any scratching,
abrasive or caustic cleaners, or any that contain chlorine.
The pot can also be cleaned in the dishwasher without its
lid. The lid should always be cleaned by hand.
Gradually and slowly turn to
position “ 0 “!
End of cooking time
Cleaning and maintenance
Page 18
18
Cleaning and maintenance
Please note:
the pressure cooker`s lid is not
dishwasher safe.
Cleaning and replacing the sealing ring:
To clean the sealing ring, rinse it under hot running water
and dry it. As soon as the sealing ring becomes hard (when
it begins to turn a brown colour), it should be replaced.
The safety lock pin
Only needs – along with cleaning the lid – to be run through
and rinsed with running water. It can also be tested clear by
using a pointed object.
Cleaning the pressure regulator valve:
Remove the plastic top. To do this, press the
valve down and turn it completely to the left position:
The valve can now be lifted off and removed upward from
its catch. Clean by running under water and reinsert into
catch.
Please ensure that the grooves on the valve are put
into the appropriate holders.
You should store the pressure cooker after cleaning and
drying it in a clean, dry and protected environment. Do not
put the lid on and do not lock it, but store it with the lid
upside down on the top of the pot, for example.
Page 19
19
When it takes a long time to come to the boil:
Questions and answers
When it takes a long time to come to the boil:
• The source of heat is not hot enough
• Turn up the source of heat to maximum
If the red pin does not rise, and steam does not escape from the valve during cooking:
• This is perfectly normal in the rst few minutes (pressure build-up)
• If this persists, check whether:
• The source of heat is hot enough; if not, turn it up
• There is sufcient liquid in the cooker
• The pressure regulator valve is not set at „ 0 “
• The pressure cooker is properly shut
• The sealing ring or the rim of the cooker is damaged
When the red pin has risen during cooking and steam is not escaping from the
pressure regulator valve:
• Hold the pressure cooker under cold running water to release the
pressure
• Open the pressure cooker
• Clean the pressure regulator valve and the safety valve
When the steam escapes from all around the lid, check:
• Whether the lid is properly closed
• Whether the sealing ring is properly tted
• The condition of the sealing ring (if necessary, change it)
• Cleanliness of the lid, the safety valve, and the pressure-regulation
valve
• That the rim of the cooker is in good order
When the lid cannot be opened:
• Check whether the safety pin has dropped completely; if not, release
the pressure.
• If necessary, cool the pressure cooker off under cold running water
When the food being cooked is either not fully cooked or overcooked, check:
• The cooking time (too short or too long)
• The hotplate output
• That the pressure-regulation valve is correctly set
• The amount of liquid
When the food being cooked is burned on in the pot:
• Leave your pressure cooker to soak for a good time before cleaning it
• Do not use any caustic cleaners, or cleaners containing chlorine
When one of the safety devices is triggered:
• Turn off the source of heat
• Allow the cooker to cool down
• Open it
• Check the pressure regulator valve, the safety valve, and the sealing
ring and clean them
Page 20
20
Food preparation instructions
MIN. 1/3
MAX. 2/3
MIN. 1/3
MAX. 2/3
3/8 Liter
min 0,4 qt (3/8 L)
Every time you cook, always make sure that the correct
amount of liquid is added – you must never “cook dry“.
Please ensure that the cooker is never lled more than
2/3 full.
Please read the corresponding instructions in these
Instructions for Use.
Different cooking times will also depend on the quality and
size of the food to be cooked. For this reason, the times
given below are only approximate.
After a time, you will accumulate enough experience yourself
to know exactly how long you must cook your food.
It is not necessary to defrost deep-frozen foods in advance.
It is sufcient to lengthen the cooking times slightly.
Soups and stews with braised meat:
Where cooking times of the different ingredients do not
vary too much (e.g. for meat and vegetables), the meat is
browned and then the vegetables are added with the water.
When cooking times vary widely, interrupt the meat cooking
and add the vegetables and water for the last few minutes.
In this way, the meat and the vegetables will nish cooking
at about the same time.
For soups and stews you should note: that foods which
tend to foam up must be brought to the boil in an uncovered
pressure cooker, and should be skimmed off before you
close the cooker. When cooking is nished, please let the
steam escape slowly, or leave the pressure cooker to cool
down.
Food preparation instructions
Page 21
21
Cooking times / tips
SOUPS COOKING TIME RAPID COOK
Bean soup 20 min 2
Pea soup (not soaked) 20–25 min 2
Vegetable soup 4–8 min 2
Semolina soup 3–5 min 2
Goulash soup 10–15 min 2
Potato soup 5–6 min 2
Bone marrow soup 20–25 min 2
Minestrone 8–10 min 2
Rice soup 6–8 min 2
Beef tea 35–40 min 2
Boiling chicken 25–35 min 2
Tomato soup with rice 6–8 min 2
STEWS COOKING TIME RAPID COOK
Cabbage stews 15 min 2
Lentil (soaked) 13–15 min 2
Bavarian Pichelsteiner 20 min 2
Serbian beef stew 8–10 min 2
VEGETABLES COOKING TIME GRADUAL COOK
Cauliower 3–7 min 1
Peas, green 3–5 min 1
Carrots 3–7 min 1
Stuffed capsicum 6–8 min 1
Mushrooms 6–8 min 1
Beetroot 15–25 min 1
Cabbage types 5–15 min 1
Spinach 3–4 min 1
RAPID COOK
Beans 6–10 min 2
Potatoes 6–8 min 2
Potatoes (unpeeled) 6–12 min 2
Celeriac 12–15 min 2
Vegetables:
The ner the vegetables are cut up, the shorter their cooking time will be.
On the other hand, if you prefer them “crunchy”, their cooking time is
shorter. The more vegetables you cook, the longer the cooking time will
be.
Suggestion: it is better to undercook – extra cooking is always possible.
Cooking times / tips
Page 22
22
Cooking times / tips
MEAT COOKING TIME RAPID COOK
Knuckle of pork 30-40 min 2
Goulash 15-20 min 2
Minced meat 5-10 min 2
Chicken 20-25 min 2
Veal, sliced 6 min 2
Veal, roast 15-20 min 2
Veal fricassee 5 min 2
Turkey leg 25-35 min 2
Beef roast 40-50 min 2
Rib of pork 10-12 min 2
Meat roulade 15-20 min 2
Braised marinated beef 30-35 min 2
Roast pork 25-30 min 2
Knuckle of pork (Bavarian style) 25-35 min 2
Braised venison 25-30 min 2
Meat:
Meat is brought to the boil in the uncovered pressure cooker. The necessary
liquid is then topped up on deglazing. Pieces which are too large should
be cut up and browned individually, then laid over one another to complete
cooking.
FISH COOKING TIME GRADUAL COOK
Steamed sh with potatoes 6-8 min 1
Fish in white wine sauce with
potatoes 6-8 min 1
Cod 4-6 min 1
Fish (fresh):
Cook with adequate liquid, according to amount. Since sh stock is
extremely sticky, the lid should be removed as soon as the pressure
indicator has completely disappeared.
Frozen food:
The otherwise long times needed for defrosting shrink to minutes, but still
depend on type and amount of the food to be defrosted. Defrosting in
the pressure cooker preserves the vitamins, minerals and avours of your
food.
Page 23
Wuppertal, 24.02.2011
EC Declaration of Conformity
For Pressure Cookers
EC type examination, module B
(conformity assessment)
We hereby declare that the pressure cookers stated below correspond with the relevant
health and safety requirements of the EC directives, due to their design and construction as well as in the versions we introduce to the market.
This declaration becomes invalid if unauthorised changes are made to the appliances.
Appliance type: „PREMIUM“ pressure cooker
Relevant EC directives: RL 97/23/EC
Applied norm: DIN EN 12778 / 09.05
ZEK 01.1-08 / 06.08
B/R/K cookvision GmbH & Co. KG
Peter Rommerskirchen, General Manager
EC Declaration of Conformity
23
Page 24
24
www.schnellkochtopf24.de
You nd the suitable spare parts for your product on our web
page. You can easily order the products online whenever
required.
Seal ring Art. no.: 507048000
Steam insert Art. no.: 507010000
Pressure regulator valve Art.-Nr.: 507026000
IMPORTANT!
When any parts are replaced, only our own ORIGINAL spare
parts designed for this pressure cooker may be used.
If repairs are necessary, please contact our customer
service department. Repairs may only be undertaken by
authorised repairers.
If you order spare parts, please state:
MODEL: pressure cooker PREMIUM
PREMIUM
Customer service
B / R / K Vertriebs-GmbH
Westring 340
42329 Wuppertal / Germany
Tel.: +49 (0)202 283 77-0
Fax: +49 (0)202 283 77-91
E-Mail: info@brk-germany.com
www.schnellkochtopf24.de
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