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EPCK 40911
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
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height). When folding, make sure you keep the good
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Pressure Cooker with Smoker
Function (Hot/Cold)
the page numbering. Keep the language integrity. Print only
what is inside the frame.
120V~60Hz - 1300W (10.8A)
Front cover page (first page)
Assembly page 1/32
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height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. READ ALL INSTRUCTIONS BEFORE USE.
2. DO NOT touch hot surfaces on the appliance. Use handles or
knobs.
3. To protect against electrical shock, do not immerse the cord,
plug, inner or outer pots, or the appliance in water or other
liquids.
4. Close supervision is necessary when any appliance is used by or
near children. This appliance should not be used by children.
5. Children should be supervised to ensure that they do not play
with the appliance.
6. Please keep out of reach of children and pets. This product is not
intended for use by children, by persons with reduced physical,
sensory or mental capabilities, or by persons lacking product
experience or knowledge, unless they have been given
supervision or instruction concerning its use by a person
responsible for their safety. Extra caution is always necessary
when using this product.
7. Unplug from outlet when not in use and before cleaning. Allow to
cool before putting on or taking off parts and before cleaning
the appliance.
8. DO NOT operate any appliance with a damaged cord or plug or
after the appliance malfunctions or has been damaged in any
manner. Return the appliance to the nearest authorized service
facility for examination, repair, or adjustment.
9. Do NOT cover the pressure valves with anything. An explosion
may occur.
10. Do not use outdoors or for commercial purposes.
11. The use of accessory attachments not recommended by the
appliance manufacturer may result in fire, electric shock, or injury.
12. DO NOT let the cord hang over the edge of a table or counter, or
touch hot surfaces.
13. DO NOT place on or near a hot gas or electric burner, or in a
heated oven.
2
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height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
14. DO NOT use the appliance for other than intended use.
15. To disconnect, turn any control to “OFF”, then remove the plug
from wall outlet.
16. Do not intend to operate by means of an external timer or
separate remote-control system.
17. Extreme caution must be exercised when moving an appliance
containing hot oil or other hot liquids. Do not move the appliance
when under pressure.
18. Do not use on plastic or synthetic tablecloths or any unstable
place or near flammable goods including curtains, draperies,
walls, and the like, as fire may occur.
19. Never impact this unit or drop from high place.
20. DO NOT touch the hot metal surface on the lid during use. HOT
SURFACE!
21. To reduce the risk of electric shock, only cook in the supplied
removable cooking container.
22. Do not use metal utensils on the cooking bowl surface, as they will
scratch the non-stick coating.
23. Do not use the “HOT” or “COLD” smoke modes when cooking
without the food basket/rack or when cooking directly on the
bottom of the cooking pot. This can cause the charring element
to char the meat where it touched the element, giving it an
unpleasant taste.
24. Do not fill the pressure cooker more than ½ full with food or 2/3 full
with liquids. When cooking foods that may expand when
cooking, do not fill the unit over ½ full.
25. When cooking food under pressure, at least 1 ½ cup of water (12
Oz) must be added!
26. Foods such as applesauce, cranberries, oatmeal or other cereals,
peas, noodles or pasta, or rhubarb should not be cooked under
pressure, as these foods tend to foam, froth, and sputter, which
may block the floating valve.
27. WARNING! Keep hands and face away from the pressure
regulator knob or valve when releasing the pressure.
28. Never remove the lid while this unit is in operating under pressure!
29. After cooking, use extreme caution when removing the lid.
Serious burns can result from the steam inside the unit.
30. CAUTION! When removing the lid, there could be a suction
created between the inner pot and the lid.
3
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height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
31. Do not attempt to dislodge food when the appliance is plugged
in.
32. CAUTION: Perishable foods, such as meat or poultry products, fish,
cheese or dairy products, cannot be left at room temperature for
more than 2 hours (and no longer than 1 hour if the temperature
in the room is above 90F). When cooking these foods, do not set
the delay timer function for more than 2 hours.
33. DANGER! Never deep fry or pressure fry in a pressure cooker. It is
dangerous and may cause fire, injuries, and serious damage.
34. Service or repair should only be performed by a qualified
technician. This product contains no user-serviceable parts.
35. DANGER! Do not lift the unit with the lid handle, use side handles
only!
36. Place the appliance in a well-ventilated area if using the smoker
functions—it will release a charred smell!
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
3-PRONG PLUG INSTRUCTIONS
For your personal safety, this appliance must be grounded. This
appliance is equipped with a power supply cord having a 3-prong
grounding plug. To minimize possible shock hazard, the cord must be
plugged into a mating 3-prong, grounding type wall receptacle,
grounded in accordance with the National Electrical Code
ANSI/NFPA 70 latest edition and all local codes and ordinances. If a
mating wall receptacle is not available, it is the personal
responsibility and obligation of the customer to have a properly
grounded, 3-prong, wall receptacle installed by a qualified
electrician.
4
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height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
SHORT CORD INSTRUCTIONS
A short power supply cord is provided to reduce the hazards resulting
from becoming entangled in or tripping over a longer cord.
Extension cords are not recommended but may be used if care is
exercised in their use.
• The extension cord should be a grounding type 3-wire cord.
• The electrical rating of the extension cord should be at least
that of the appliance. If the electrical rating of the extension
cord is too low, it could overheat and burn.
• The resulting extended cord should be arranged so that it will
not drape over the counter top or tabletop where it can be
pulled on by children or tripped over.
5
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height). When folding, make sure you keep the good
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what is inside the frame.
PART DESCRIPTION
6
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height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
PARTS FUNCTION
Pressure/Steam In down position when cooking under
Regulator Knob: pressure, in up position when steaming.
Sliding Lock: Allows you to lock the lid of the pressure
Removable cooking pot: 6L/6.5qt capacity non-stick coated removable
Rubber Gasket: Creates an air-tight seal that is needed for the
Control panel functions:
Smoke function: Smokes the food to get that “classic” smoked
Steam function: Quickly brings cooking liquid to a boil for
Slow cook function: Cooks your food slowly to retain flavor and
Note: 180F is the lowest setting on a traditional slow cooker; most recipes
using a slow cooker require 8-9 hours cooking time.
Delay Time feature: Allows you to begin cooking food up to 8 hours
Caution! Perishable foods, such as meat and poultry products, fish, cheese,
and dairy products, cannot be left at room temperature for more than 2 hours
and no longer than 1 hour when the room temperature is above 90F. When
cooking these foods, do not set the delay time function for more than 1- 2
hours.
Pressure setting: Allows you to choose 3 different pressure
Warm function: Reheats or keeps cooked food warm for
cooker.
pot, provides even heat distribution.
pressure cooker.
flavor. This function allows you to cook with
pressure and smoke at the same time (HOT
smoke) or to smoke foods only (COLD smoke)
with no pressure and relatively little heat.
steaming food or cooking rice.
tenderness (12 hour timer).
later.
settings (Low, Medium and High).
extended periods of time. This mode is
automatically selected after the cooking time is
elapsed, unless user presses the “Start/stop”
button.
7
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Locked tabs
Unlocked tabs
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
BEFORE FIRST USE
• Remove all packing materials and literature.
• Swivel the cooking pot till the tabs are clear of the clip plates. Lift
the pot up carefully for cleaning.
• Wash the inner cooking pot interior with hot, soapy water using a
clean dishcloth. Rinse and dry. Do not place in a dishwasher or
immerse in water. At the bottom of the cooking pot, you will see
an electrical connection for the charring element. Keep this dry.
Once clean, place the pot back in the unit.
• Wash all removable parts in warm, soapy water. Rinse and dry all
parts thoroughly.
• Wipe the outer housing with a clean damp cloth. NEVER immerse
the housing in water or any other liquid. NEVER clean any parts in
a dishwasher.
• Make sure the rubber gasket is seated properly inside the lid. To
ensure the correct fitting, fill the removable cooking pot with twothirds water and run on HIGH PRESSURE for about 45-50 minutes.
• Release the pressure by turning the pressure regulator knob to
STEAM. The floating valve will drop.
• Let the appliance cool to room temperature and then empty
and clean as indicated above.
8
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height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
OPERATION
Cooking under pressure
• Each time before using the pressure cooker, check to be sure
that the rubber gasket and the pressure regulator valve are clean
and positioned properly.
• Plug the cord into a wall outlet. The display will show “ --:-- “
• Position the removable cooking pot in the appliance at a
diagonal. Swivel the pot so the tabs are under the clip plate to
stop the pot from upward movement.
• Place food in the cooking pot according to the recipe or chart.
NOTE: When cooking most foods under pressure, 1 ½ cups (12oz)
of liquid should be added!
• Place the lid on the pressure cooker and slide the locking lever to
the left to lock the lid in place.
• Turn the pressure regulator knob to PRESSURE.
• Press the “Pressure Setting” button. The LED above the 15psi (high
pressure) indication will illuminate.
• Select the desired pressure setting by pressing “+” or “-” buttons
to select 7.5 psi (Medium pressure) or 2.5 psi (Low pressure), the
relevant LED indication will illuminate. Press the “Pressure Setting”
button to confirm.
• After the pressure is set, the cooking time will flash “15” on the
display. Press the “+” or “-” buttons to set the desired cooking
time.
• Press the “Start/Stop” button to begin cooking.
• While the unit is building up pressure, the unit will only begin to
count down after the pressure has been reached. It may take
several minutes to begin the countdown. This depends on the
fullness of the pot. When the pressure level is reached, only the
cooking time will be displayed and the timer will start to count
down.
• When cooking is finished, the unit will beep. Let the pressure drop
on its own (also called the natural release method), or release the
pressure immediately by turning the pressure regulator knob
towards STEAM in short bursts (also called the quick release
method), until the pressure is reduced.
9
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height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
CAUTION! When turning the knob to release the pressure, hot
steam/liquid will be ejected. Risk of scalding! USE KITCHEN GLOVES
OR OVEN MITTS!
NOTE: press the “Start/Stop” button when cooking time is complete,
or to cancel and reset. Otherwise, the pressure cooker will
automatically switch to warm for 8 hours.
WARNING: Do not hold the pressure regulator knob. Hot steam/liquid
will be ejected. Keep hands and face away from steam vents, use
pot holders when removing the inner pot or touching any hot items.
And never force the lid open. The lid will only open once the
pressure is released. Remove the lid by lifting it away from you to
avoid being burned by the steam.
• To take the inner pot out, using oven mitts or kitchen gloves,
swivel counter-clockwise, and lift up to remove.
Keeping food warm
This program reheats or keeps cooked food warm for extended
periods of time. This mode is automatically selected after the
cooking time is elapsed, unless user presses the “Start/stop” button
after the unit has beeped, indicating the selected cooking time has
been reached.
Smoke Setting
The “Smoke” function smokes food to get that “classic” smoky flavor.
This function allows you to cook with pressure and smoke at the same
time (HOT smoke) or to smoke foods only (COLD smoke) with no
pressure and relatively little heat.
Note: Place the appliance in a well-ventilated area if using the
smoker functions! The smoke mode will emit a small amount of smoke
smell into the kitchen. If you object to this smell, you may want to use
the unit under a hood vented to the outside, when cooking in this
mode.
• Plug the cord into a wall outlet. The display will show --:--
• Position the removable cooking pot in the appliance at a
diagonal. Swivel the pot so the tabs are under the clip plate to
stop the pot from upward movement.
10
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height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
• Position the charring cup around the charring element. Place the
desired amount of wood chips in the charring cup. Place the lid
on the charring cup.
• Place the food on the racks, add water if using the Hot smoke
technique (under Cold smoke mode, no need to add water).
• Close and lock the lid. Turn the pressure regulator knob to
PRESSURE.
• Press on the “Smoke” button. There are “Hot Smoke” and “Cold
smoke” modes available. Press +/- to set the desired cooking
mode.
1. Cold Smoke: to smoke food only with relatively little heat.
• Press Smoke button once, the display will flash “Cold” (it means
cold smoking).
• Press Smoke button again, the display will flash “0:00”. Set the
desired smoking time by pressing the +/- buttons from “0:01” (one
minute) to “2:00” (2 hours).
• Press Start/Stop button to begin cooking.
2. Hot Smoke: to smoke food with pressure and heat.
• Press Smoke button once, the display will flash Cold. Press “+” or
“-“ buttons to select the Hot Smoke mode. The display will read
Hot (it means hot smoking with pressure).
11
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height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
• Press smoke button again, the display will flash “0:00”. Set the
desired smoking time by pressing the +/- buttons from “0:01” (one
minute) to “2:00” (2 hours).
• Press Start/Stop button to begin cooking.
Note: the unit can allow you to Cold smoke food first, then hot smoke
for a stronger smoke flavor. Set the desired smoke time according to
above mentioned steps.
Steam Setting
This program quickly brings cooking liquid to a boil for steaming food
or cooking rice.
• Plug the cord into a wall outlet. The display will show “--:--“
• Position the removable cooking pot in the appliance at a
diagonal. Swivel the pot so the tabs are under the clip plate to
stoop the pot from upward movement(diagram on page 6)
• Place a small, heat-resistant rack or basket (not included) at the
bottom of the removable cooking pot.
• Add at least 1 ½ cup (12 oz.) of water, so that the bottom of the
rack is above the liquid.
• Add the food. Do not fill the pot more than two-thirds full. Note: If
steaming rice, put the rice in an 8” or smaller bowl, and place it
on the rack.
• Place the lid on the pressure cooker and slide the locking lever to
the left to lock the lid in place.
• Turn the pressure regulator knob to STEAM.
• Press the “STEAM” button. The display will flash “15” (this equals 15
minutes of cooking time)
• Press the “+” or ”-” buttons to set the desired steaming time. Note:
the default temperature is 212F.
• Press the “Start/Stop” button to begin steaming.
• When steam time is up, unit will beep.
• Press the Start/Stop button when the steaming time is complete,
or to cancel and reset. Otherwise, the cooker will automatically
switch to warming mode for 8 hours.
NOTE: the lid can be opened while cooking to check the food. Use
caution when removing the lid. Never place your face or hands over
the pressure cooker when removing the lid. Steam escapes as soon
as the lid is opened and can cause serious burns.
12
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height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
Slow Cook Setting
This program enables you to cook food at low temperature, in
liquids, for an extended period of time.
• Plug the cord into a wall outlet. This display will show “--:--“
• Position the removable cooking pot in the appliance at a
diagonal. Swivel the pot so the tabs are under the clip plate to
stop the pot from upward movement.
• Place the food to be slow cooked in the cooking pot.
• Place the lid on the pressure cooker and slide the locking lever to
the left to lock the lid in place.
• Turn the pressure regulator knob to steam.
• Press the “Slow Cook” button. The display will show “180F”. This
equals the cooking temperature. Press the “+” or “-” buttons to
set the desired cooking temperature. The temperature can be set
between 100F and 190F. Validate by pressing on slow cook
again.
Note: 180F is the lowest setting on a traditional slow cooker.
• The display will now show “4:00”, which corresponds to 4 hours of
cooking time.
• Press the “+” or “-” buttons to set the desired cooking time, by
increments of 30 minutes. The longest cooking time is 12 hours
with a temperature of 180F.
• Press the “Start/Stop” button to begin cooking.
• When the cooking time is up, the unit will beep.
• Press the “Start/Stop” button when cooking time is complete, or
to cancel or reset. Otherwise, the pressure cooker will
automatically switch to warm, keeping the food warm for 8 hours.
Delay Time Setting
This function allows you to begin cooking food up to 8 hours later in
half hour increments. You can use the delayed time setting with the
slow cook, steam or pressure settings.
Caution: Perishable foods such as meat and poultry products, fish,
cheese and dairy products cannot be left at room temperature for
more than 2 hours (no longer than 1 hour when the room
13
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numbering when you turn the pages of the I/B. Don’t change
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what is inside the frame.
temperature is above 90F). When cooking these foods, do not set
the delay time function for more than 1-2 hours!
• Select “Pressure cooking”, “Slow cook” or “Steam” modes and
proceed as described above in this instruction manual.
• Instead of pressing “Start/Stop”, press the “Delay Time” button -
the delay time will illuminate on the display.
• Press the “+” or “-” buttons to set the desired delayed time.
• Press the “Start/Stop” button. The appliance will begin cooking
after the set time has elapsed.
NOTE: Do not use the delayed time function when cooking foods
that might spoil if left out at room temperature.
14
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numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
PRACTICAL HINTS FOR PRESSURE COOKING
• To ensure the best cooking performance when cooking under
pressure, always use at least 1 ½ cups (12 oz.) of water or liquid in
your recipes to enable enough steam to be created to produce
pressure.
• When using the pressure settings, the timer should not begin
counting down until there is enough pressure.
• When cooking under pressure, if you are unsure of the cooking
time, it is better to under cook and use the quick release method
and check for doneness. If not done, just continue cooking under
pressure.
• Never fill the pressure cooker more than half full with food or 2/3
full with liquid. The pressure cooker must have enough liquid to
steam or the food will not cook properly.
• If the electric circuit is overloaded with other appliances, your
appliances may not operate. The pressure cooker should be
operated on a separate electrical circuit.
• Tougher cuts of meat are better suited for the pressure cooker
because cooking under pressure breaks the fibers down for
tender results.
• Fresh fruits should be cooked on low pressure.
• Add a tablespoon of oil to the water to reduce the amount of
foaming that beans produce.
• You can use frozen meats and poultry. Rule of thumb is, if it is
frozen then add ten minutes for every inch of the thickness of the
food.
15
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numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
CLEANING AND CARE
• Do not wash any parts of the pressure cooker in the dishwasher.
Always wash the pressure cooker thoroughly after every use or if
it has not been used for an extended period of time.
• The cooking pot is the main item to clean. It should be hand
washed.
Caution: do not put the cooking pot into a dishwasher or immersed
in water.
• Unplug the unit and let it cool before cleaning.
• Wash the inner cooking pot with hot soapy water, using a clean
dishcloth. Rinse and dry. Do not place in dishwasher, or immerse
in water. At the bottom of the cooking pot you will see an
electrical connection to the charring element, keep this dry.
• If used to smoke food, remove the charring cup. Be sure that the
charring cup is cool to the touch before removing. Soak the
charred wood chips in water thoroughly before discarding.
Caution: make sure that any embers are completely soaked and
extinguished before discarding or they may ignite and cause a fire.
• Scrub the charring cup and charring cup lid with an abrasive
cleaning pad to remove food and grease accumulation. Do not
worry about removing all of the smoke residue. Rinse and dry.
• Dump fat and grease. An easy way to dispose of the excessive
fat and grease residue is to put it in a plastic bag and seal the
bag. The bag may then be put into the garbage bin.
Caution: make sure the fat and grease has cooled down before
bagging. Do not pour fat and grease down the drain, as it will clog
the drain.
• Wipe the outer housing with a clean damp cloth. Do NOT
submerge in water!
• Turn the lid upside down, grasp the rubber gasket on either side
and pull up. Clean the rubber gasket in warm soapy water. Rinse
and dry thoroughly. Replace the gasket by pushing it down
inside the edge of the lid. Make sure the rim of the gasket is
wedged in the groove around the edge of the lid.
16
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the page numbering. Keep the language integrity. Print only
what is inside the frame.
Note: if the gasket is not positioned properly, the unit will not work.
The rubber gasket must always be properly positioned on the
underside of the lid. Check periodically to make sure that it is clean,
flexible, and not cracked or torn.
• If the rubber gasket is damaged, do not use the appliance and
contact our Customer Service department (see the “WARRANTY”
section).
• In order to maintain good performance of your pressure cooker,
the bottom of the removable cooking pot, in the area of the
sensor pad, must be cleaned after each use. Wipe with a soft
damp cloth and be sure to dry thoroughly.
• Never use abrasive cleaners or scouring pads to clean any of the
parts except the charring cup.
Note: Store the pressure cooker with the lid resting upside down on
the removable cooking pot. This will protect the valves, knobs and
pressure regulator on the top of the lid. Furthermore, if the pressure
cooker is stored with the lid sealed, stable odors may form inside.
Caution: always keep the removable cooking pot in the housing, to
protect the outside connection part!
DO NOT IMMERSE THE HOUSING OR COOKING POT IN WATER OR ANY
OTHER LIQUIDS!
17
EPCK 40911 - 160316
Assembly page 17/32
Copies of the I/B. Please reproduce them without any
Fax +1
305 430 9692
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
To clean the pressure regulator knob:
the page numbering. Keep the language integrity. Print only
what is inside the frame.
• Check that the pressure regulator knob and the pressure safety
valves are in good working order before each use.
• After the unit has cooled, remove the lid.
• Pull up the pressure regulator knob
• Using a brush, check for and remove any food or foreign
particles that may be lodged in the floating valve.
• Replace the pressure regulator knob in the lid.
Any other servicing should be performed by an authorized service
representative!
TROUBLESHOOTING
If you have not added sufficient liquid and you notice that the
floating valve has not risen, but the timer is counting down, perform
the following steps:
• Stop the pressure cooker by pressing the “Start/Stop” button
• Turn the pressure regulator knob to Steam, using short bursts, until
the pressure is fully released.
• Remove the lid and add approximately 1 cup of water/stock or
any liquid. Stir food to disperse liquid.
• Replace the lid and lock into position.
• Press the setting pressure button. The display will show the preset
pressure of 15 psi. Press “+” or “-”buttons to select the desired
pressure of High, Medium or Low. Press setting pressure button,
the display will show the preset duration of 10 (this equals 10
minutes of cooking time). Press the “+”or “-” buttons and set the
desired time
• Press the “Start/Stop” button to begin cooking again.
18
EPCK 40911 - 160316
Assembly page 18/32
Copies of the I/B. Please reproduce them without any
Fax +1
305 430 9692
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
If steam is leaking form under the cover because the cover is not
properly closed, the gasket isn’t positioned properly or is damaged,
or the pressure cooker is over-filled, follow these steps:
• Unplug. Release any pressure using the quick release method.
• Remove the gasket and check for tears or cracks.
• Check to be sure that the gasket is positioned properly.
• If the cooker is too full, remove excess liquid and continue
cooking.
If you can’t open or remove the cover:
• Be sure all of the pressure has been released.
• If you still cannot open it, bring the contents of the cooker up to
pressure again.
• Release the pressure completely and try again.
If you cannot hear steam escaping during the cooking
This is perfectly normal. Unlike a manual pressure cooker that relies on
constant heat and constant release of the pressure to maintain
optimal pressure conditions, in the indoor smoker, the pressure inside
the unit is electronically controlled, and little to no steam will be
released in normal working conditions.
Error messages
In some rare instances you could get error messages displayed on
the indoor smoker’s control panel. See below for the error description
and solutions when appearing.
E1: means open circuit. There is a sensor in the base of the cooker,
connected by the insert pins at the bottom of the removable
cooking pot. If E1 appears, it is very likely that the connection pins
underneath the cooking pot are not well seated in the socket.
• Unplug from wall outlet
• Check the insert pins and the socket for damage
• Straighten the pins if deformed.
• Try to turn the cooking pot slightly to the left and to the right to
make sure the pins are properly seated in the socket.
19
EPCK 40911 - 160316
Assembly page 19/32
Copies of the I/B. Please reproduce them without any
Fax +1
305 430 9692
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
• Make sure no condensation water stays in the housing cavity or in
the socket that could cause a short circuit. Make sure the
housing’s cavity is dry. If the socket was ever immersed in water,
discontinue use and contact Customer service.
E2: means short-circuit of the sensor or unit overheat. In case of
overheat the unit is likely to display E3 (see below) then E2. This can
happen in some cases when the unit is heating without any water in
the cooking pot. If the case:
• Add a little bit of water in the cooking pot
• Let the unit cool down. The function should then be restored.
E2 might also appear when some foreign substance, food or liquids
are entering the socket at the center of the base, which creates a
short circuit. In this case, discontinue the use and contact Customer
service for maintenance/repair.
E3: Means “Overheating”. When this happens:
• Add a little bit of water in the cooking pot
• Let the unit cool down. The function should then be restored.
• If this E3 error message appears again on a regular basis, then
it is likely that the cooking pot or the heating plate inside the
base are deformed and create an uneven heat. The cooking
pot or the heating plate need to be replaced. Please contact
Customer service for maintenance/repair.
20
EPCK 40911 - 160316
Assembly page 20/32
Copies of the I/B. Please reproduce them without any
Fax +1
305 430 9692
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
RECIPE IDEAS: PORK
Tender Pork Spareribs
Note: Recipe makes 1 slab of ribs. The smaller the slab, the tenderer
the ribs will be.
Preparation
Cut the slab into individual rib portions. Sprinkle liberally with
seasonings and rub them well into the meat. Slide the charring cup
onto the end of the charring element. Place 3 to 5 wood chips of
your choice into the charring cup, then close with the cover. Pour 1
½ cups of water into the bottom of the cooking pot. Put the rack into
the cooking pot insert. Place six (6) ribs onto the bottom rack. Place
another rack on top of the bottom rack, then place the remaining
rib bones on top. Place the lid on the cooker and secure. Place the
weighted knob on the valve stem. Set the timer for hot smoke
cooking for 50 minutes. Press Start to begin cooking.
After the timer beeps, release the pressure inside the unit by turning
the pressure regulator knob towards STEAM and using the quick
release method. Once the pressure is reduced, remove the top
carefully, tilting it away from you so that trapped steam can escape.
Do not allow hot water from steam to drop on your foot or any other
parts of the body.
Juicy Pork Tenderloin
Note: Recipe for tenderloin weighing a maximum of 2 lbs.
Preparation
Start by removing the silver (the white, tough skin on the tenderloin).
Cut the tenderloin into two halves. Sprinkle each half liberally with
seasonings of your choice and rub well onto the meat. Slide the
charring cup onto the end of the charring element. Place 3 to 5
wood chips of your choice into the charring cup. Place cover over
charring cup. Pour 1 ½ cups of water into the bottom of the cooking
pot. Put the rack into the cooking pot insert. Place one tenderloin
half on the bottom rack. Place another rack on top of the bottom
rack, then place the remaining tenderloin on top. Place the lid on
the cooker and secure. Place the weighted knob on the valve stem.
21
EPCK 40911 - 160316
Assembly page 21/32
Copies of the I/B. Please reproduce them without any
Fax +1
305 430 9692
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
Set the timer for hot smoke cooking for 40 minutes. Press Start to
begin cooking.
After the timer beeps, release the pressure inside the unit by turning
the pressure regulator knob towards STEAM and using the quick
release method. Once the pressure is reduced, remove the top
carefully, tilting it away from you so that trapped steam can escape.
Do not allow hot water from steam to drop on your foot or any other
parts of the body. Let the meat sit for 5 minutes before slicing.
RECIPE IDEAS: BEEF
Classic Roast Beef
Note: Recipe for roast weighing a maximum of 2 lbs.
Preparation
Sprinkle the roast liberally with seasoning and rub it well into the
meat. Slide the charring cup onto the end of the charring element.
Place 3 to 5 wood chips of your choice into the charring cup. Place
the cover over charring cup. Pour 1 ½ cups of water into the bottom
of the cooking pot. Put the rack into the cooking pot insert. Place the
roast on this rack. Place the lid on the cooker and secure. Place the
weighted knob on the valve stem. Set the timer for hot smoke
cooking for 50 minutes. If using chuck roast, increase the cooking
time to 1 hour and 20 minutes. Press Start to begin cooking.
After the timer beeps, release the pressure inside the unit by turning
the pressure regulator knob towards STEAM and using the quick
release method. Once the pressure is reduced, remove the top
carefully, tilting it away from you so that trapped steam can escape.
Do not allow hot water from steam to drop on your foot or any other
parts of the body.
22
EPCK 40911 - 160316
Assembly page 22/32
Copies of the I/B. Please reproduce them without any
Fax +1
305 430 9692
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
RECIPE IDEAS: POULTRY
Whole Roasted Chicken
Note: Recipe for a whole chicken weighing a maximum of 4 lbs.
Preparation
Sprinkle the chicken with seasoning and rub it well into the meat.
Slide the charring cup onto the end of the charring element. Place 3
to 5 wood chips of your choice into the charring cup. Place the
cover over charring cup. Pour 6 cups of water into the bottom of the
cooking pot. Put the rack into the cooking pot insert. Place the
chicken on this rack. Place the lid on the cooker and secure. Place
the weighted knob on the valve stem. Set the timer for hot smoke
cooking for 45 minutes. Press Start to begin cooking.
After the timer beeps, release the pressure inside the unit by turning
the pressure regulator knob towards STEAM and using the quick
release method. Once the pressure is reduced, remove the top
carefully, tilting it away from you so that trapped steam can escape.
Do not allow hot water from steam to drop on your foot or any other
parts of the body.
Chicken Wings
Note: Recipe yields 20 chicken wings.
Preparation
Sprinkle the chicken wings with seasoning and rub it well into the
meat. Slide the charring cup onto the end of the charring element.
Place 3 to 5 wood chips of your choice into the charring cup. Place
the cover over charring cup. Pour 1 ½ cups of water into the bottom
of the cooking pot. Put the rack into the cooking pot insert. Place
half of the chicken wings on the bottom rack. Place another rack on
top of the bottom rack, then place the remaining chicken wings on
top. Place the lid on the cooker and secure. Place the weighted
knob on the valve stem. Set the timer for hot smoke cooking for 25
minutes. Press Start to begin cooking.
After the timer beeps, release the pressure inside the unit by turning
the pressure regulator knob towards STEAM and using the quick
release method. Once the pressure is reduced, remove the top
23
EPCK 40911 - 160316
Assembly page 23/32
Copies of the I/B. Please reproduce them without any
Fax +1
305 430 9692
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
carefully, tilting it away from you so that trapped steam can escape.
Do not allow hot water from steam to drop on your foot or any other
parts of the body.
Smoked Turkey Breast
Note: Recipe yields a single turkey breast, up to 4 lbs.
Preparation
Sprinkle a boneless, rolled, turkey breast with seasoning and rub it
well into the meat. Slide the charring cup onto the end of the
charring element. Place 3 to 5 wood chips of your choice into the
charring cup. Place the cover over charring cup. Pour 1 ½ cups of
water into the bottom of the cooking pot. Put the rack into the
cooking pot insert. Place the turkey breast on this rack. Place the lid
on the cooker and secure. Place the weighted knob on the valve
stem. Set the timer for hot smoke cooking for 45 minutes. Press Start
to begin cooking.
After the timer beeps, release the pressure inside the unit by turning
the pressure regulator knob towards STEAM and using the quick
release method. Once the pressure is reduced, remove the top
carefully, tilting it away from you so that trapped steam can escape.
Do not allow hot water from steam to drop on your foot or any other
parts of the body.
RECIPE IDEAS: SAUSAGE
Traditional Polish Sausage
Note: Recipe yields a maximum of 2 lbs. of sausage.
Preparation
Cut the sausage into 4” pieces. Slide the charring cup onto the end
of the charring element. Place 3 to 5 wood chips of your choice into
the charring cup. Place the cover over charring cup. Pour 1 ½ cups
of water into the bottom of the cooking pot. Put the rack into the
cooking pot insert. Place 4 of the sausage pieces on the bottom
rack. Place another rack on top of the bottom rack, then place the
remaining 4 sausage pieces on top. Place the lid on the cooker and
secure. Place the weighted knob on the valve stem. Set the timer for
24
EPCK 40911 - 160316
Assembly page 24/32
Copies of the I/B. Please reproduce them without any
Fax +1
305 430 9692
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
cold smoke cooking for 10 minutes. When the cold smoking is
finished, set the timer for hot smoke cooking for 15 minutes. Press Start
to begin cooking.
After the timer beeps, release the pressure inside the unit by turning
the pressure regulator knob towards STEAM and using the quick
release method. Once the pressure is reduced, remove the top
carefully, tilting it away from you so that trapped steam can escape.
Do not allow hot water from steam to drop on your foot or any other
parts of the body.
RECIPE IDEAS: SEAFOOD
Smoked Salmon Steaks
Note: Recipe yields a maximum of 4 lbs. of salmon.
Preparation
Sprinkle your salmon steaks lightly with seasoning. Slide the charring
cup onto the end of the charring element. Place 3 to 5 wood chips
of your choice into the charring cup. Place the cover over charring
cup. Pour 1 ½ cups of water into the bottom of the cooking pot. Put
the rack into the cooking pot insert. Place 2 of the salmon steaks on
the bottom rack. Place another rack on top of the bottom rack, then
place the remaining 2 salmon steaks on top. Place the lid on the
cooker and secure. Place the weighted knob on the valve stem. Set
the timer for cold smoke cooking for 10 minutes. When the cold
smoking is finished, set the timer for hot smoke cooking for 15
minutes. Press Start to begin cooking.
After the timer beeps, release the pressure inside the unit by turning
the pressure regulator knob towards STEAM and using the quick
release method. Once the pressure is reduced, remove the top
carefully, tilting it away from you so that trapped steam can escape.
Do not allow hot water from steam to drop on your foot or any other
parts of the body.
25
EPCK 40911 - 160316
Assembly page 25/32
Copies of the I/B. Please reproduce them without any
Fax +1
305 430 9692
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
Smoked Salmon Pate
Note: Recipe yields about 16 ounces.
the page numbering. Keep the language integrity. Print only
what is inside the frame.
Use the Smoked Salmon Steaks from the previous recipe to make a
tasty Salmon Pate!
• 1 cup of chopped Smoked Salmon Steaks (approx. 12 ounces
of salmon)
• 2/3 Cup Heavy Whipping Cream
• 1/2 Pkg. of Cream Cheese (softened)
• 2 Cloves of Garlic
• 1 Tsp seasoning
Preparation
In a blender or food processor, blend the softened cream cheese,
garlic cloves, and seasoning until well mixed. Add the chopped
salmon and puree. Gradually add the heavy cream and blend until
smooth. Serve cold.
Creamy Shrimp Risotto
• 1 cup risotto rice
• 15 medium-sized shrimp, cleaned and shelled
• 2 tablespoons of olive oil
• 2 tablespoons of butter *
• 1/2 cup each of chopped onions, celery, and mushrooms
• 3 cups of chicken stock
Preparation
Cut each of the shrimp into 3 pieces and set aside. Place the
chopped vegetables on the bottom of the pot. Set to "Warm" and
time for 5 minutes. Remove the heated vegetables from the cooker
and sauté in olive oil and butter for 3 minutes. Stir in the risotto and fry
for 2 minutes. Then add shrimp and chicken broth. Place the lid on
the cooker and secure. Place the weighted knob on the valve stem.
Set the timer on "Pressure" mode cooking for 15 minutes. Press start to
begin cooking.
After the timer beeps, allow the unit to sit for 3 minutes before
releasing the pressure. This will allow the steam to exhaust without
26
EPCK 40911 - 160316
Assembly page 26/32
Copies of the I/B. Please reproduce them without any
Fax +1
305 430 9692
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
spraying liquid. Release pressure by removing the weighted knob
with fingers holding the plastic part of the knob only, and pull up
sharply to remove. Remove top after "Pressure Safety Lock Valve" has
exhausted pressure. Remove top carefully. Tilt it away from you so
trapped steam can escape. Do not allow hot water from steam to
drop on your foot or any other parts of the body.
Optional: Risotto may be prepared without the shrimp for a delicious
rice side dish. Other meats may be substituted for shrimp, such as
pork, chicken or turkey cubes.
* Note: Butter can be substituted with margarine for this recipe.
RECIPE IDEAS: SIDE DISHES
Smokey Cheddar Cheese Blocks
Note: Recipe yields a maximum of 16 ounces of cheese.
Preparation
Cool your cheddar cheese block overnight in the refrigerator before
cooking. Slice the cooled cheese into 4 pieces. Slide the charring
cup onto the end of the charring element. Place wood chips of your
choice into the charring cup, placing additional chips for a more
intense smoked flavor. Place the cover over charring cup. Put the
rack into the cooking pot insert. Place 2 of the cheese blocks on the
bottom rack. Place another rack on top of the bottom rack, then
place the remaining 2 blocks on top. Place the lid on the cooker and
secure. Place the weighted knob on the valve stem. Set the timer for
cold smoke cooking for 10 minutes.
After the timer beeps, remove the lid and remove the racks from the
cooking pot inserts.
27
EPCK 40911 - 160316
Assembly page 27/32
Copies of the I/B. Please reproduce them without any
Fax +1
305 430 9692
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
Smoked Onion Blooms
Note: Recipe yields a maximum of 3 large onions.
the page numbering. Keep the language integrity. Print only
what is inside the frame.
• 3 large yellow onions
• 3 tablespoons butter*
• Seasoning of your choice
• Ranch Dressing (Optional – can be used as a dip)
Preparation
Cut the onions into a flower style. Sprinkle seasoning liberally over
each onion. Put 4 pats of butter, approximately 1/8 inch thick, on top
of each of the onions. Slide the charring cup onto the end of the
charring element. Put 5 wood chips into charring cup. Place cover
over charring cup. Pour 1 ½ cups of water into bottom of the
cooking pot. Put the rack into the cooking pot insert. Place a piece
of foil large enough to hold the 3 onions onto the bottom of the rack,
then place the onions on top of the foil. Place the lid on the cooker
and secure. Place the weighted knob on the valve stem. Set the
timer for cold smoke cooking for 10 minutes. When the cold smoking
is finished, set the timer for hot smoke cooking for 7 minutes. Press
Start to begin cooking.
Release pressure by removing the weighted knob with fingers
holding the plastic part of the knob only, and pull up sharply to
remove. Remove top after "Pressure Safety Lock Valve" has
exhausted pressure. Remove top carefully. Tilt it away from you so
trapped steam can escape. Do not allow hot water from steam to
drop on your foot or any other parts of the body.
* Note: Butter can be substituted with margarine for this recipe.
28
EPCK 40911 - 160316
Assembly page 28/32
Copies of the I/B. Please reproduce them without any
Fax +1
305 430 9692
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
WARRANTY
We suggest that you complete and return the enclosed Product
Registration Card promptly to facilitate verification of the date of
original purchase. However, return of the Product Registration Card is
not a condition of these warranties. You can also fill out this warranty
card online, at the following address: www.KALORIK.com
This CAIMAN product is warranted in the U.S.A. for 1 year from the
date of purchase against defects in material and workmanship. This
warranty is not transferable. Keep the original sales receipt. Proof of
purchase is required to obtain warranty performance.
During this period, if the CAIMAN product, upon inspection by
CAIMAN, is proven defective, it will be repaired or replaced, at
CAIMAN’s option, without charge to the customer. If a replacement
product is sent, it will carry the remaining warranty of the original
product.
This warranty does not apply to any defect arising from a buyer's or
user's misuse of the product, negligence, failure to follow CAIMAN
instructions noted in the user’s manual, use on current or voltage
other than that stamped on the product, wear and tear, alteration
or repair not authorized by CAIMAN, or use for commercial purposes.
There is no warranty for glass parts, glass containers, filter basket,
blades and agitators, and accessories in general. There is also no
warranty for parts lost by the user.
ANY WARRANTY OF MERCHANTABILITY OR FITNESS WITH RESPECT TO
THIS PRODUCT IS ALSO LIMITED TO THE ONE YEAR LIMITED WARRANTY
PERIOD.
Some states do not allow limitation on how long an implied warranty
lasts or do not allow the exclusion of incidental or consequential
damages, so the above limitations may not apply to you. This
warranty gives you specific legal rights, and you may also have other
rights which vary from state to state.
29
EPCK 40911 - 160316
Assembly page 29/32
Copies of the I/B. Please reproduce them without any
Fax +1
305 430 9692
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
If the appliance should become defective within the warranty
period and more than 30 days after date of purchase, do not return
the appliance to the store: often, our Customer Service
Representatives can help solve the problem without having the
product serviced. If servicing is needed, a Representative can
confirm whether the product is under warranty and direct you to the
nearest service location.
If this is the case, bring the product, or send it, postage prepaid by
the user (all CAIMAN customers are responsible for the initial
shipment back to the warranty center), along with proof of purchase
and a return authorization number indicated on the outer package,
given by our Customer Service Representatives. Send to the
authorized CAIMAN Service Center (please visit our website at
www.KALORIK.com or call our Customer Service Department for the
address of our authorized CAIMAN Service Center).
When sending the product, please include a letter explaining the
nature of the claimed defect.
If you have additional questions, please call our Customer Service
Department (please see below for complete contact information),
Monday through Thursday from 9:00am - 5:00pm (EST) and Friday
from 9:00am - 4:00pm (EST). Please note hours are subject to change.
If you would like to write, please send your letter to:
CAIMAN Customer Service Department
Team International Group of America Inc.
1400 N.W 159th Street, Suite 102
Miami Gardens, FL 33169 USA
Or call:
Toll Free: +1 888-521-TEAM / +1 888-KALORIK
Only letters can be accepted at this address above. Shipments and
packages that do not have a return authorization number will be
refused.
30
EPCK 40911 - 160316
Assembly page 30/32
Fax +1
305 430 9692
NOTES:
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
31
EPCK 40911 - 160316
Assembly page 31/32
Fax +1
305 430 9692
NOTES:
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
32
EPCK 40911 - 160316
Assembly page 32/32
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