www.tefal.com
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User's Guide
A
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Fig 1 Fig 2 Fig 3
CLICK
Fig 4 Fig 5
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Fig 6
Fig 7 Fig 8 Fig 9
Fig 10 Fig 11 Fig 12
Fig 13 Fig 14
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Important safety information
For your safety, this appliance complies with applicable standards and regulations:
- Pressure vessel directive
- Materials in contact with food
• This product has been designed for domestic use only. Any commercial use, inappropriate
use or failure tocomply with the instructions, themanufacturer accepts noresponsibility and
the guarantee will not apply.
• Take time to read all of the instructions and always refer back to the “User's Guide”.
• This appliance is not intended for use by persons (including children) with reduced physical,
sensory or mental capabilities, or lack of experience and knowledge, unless they have been
given supervision or instruction concerning use of the appliance by a person responsible for
theirsafety.Childrenshouldbe supervised to ensure that theydo notplay with theappliance.
• Never place your pressure cooker in a hot oven.
• Alwaysbe verycareful whenmoving your pressurecooker underpressure.Never touch hot surfaces. Use the handles and knobs. Use gloves where necessary.
• Never use your pressure cooker for any purpose other than the one it was designed for.
• Your pressure cooker cooks under pressure. Scalding injuries may result from unsuitable use.
Always make sure that the pressure cooker is properly closed before starting to use it. Refer
to the “Closing” heading.
• Always make sure that the operating valve is in the open (pressurereleased) position before
attempting to open your pressure cooker.
• Never force your pressurecooker open.Always make sure that thepressureinsideithasdropped. Refer to the “Safety” heading.
• Never useyour pressurecooker without any liquidinit for this will seriouslydamageit. Always
make sure that there is enough liquid in it during cooking.
• Use heat source(s) that are compatible with your pressure cooker, in line with the instructions for use.
• Never fill your pressure cooker more than two-thirds full (the maximum mark).
• For food that expandsduring cooking, like rice or dried vegetables or stewedfruit, ... neverfill
your pressure cooker more than half full.
• For meat with an outer layer of skin (e.g. ox tongue..), which could swell due to the effects of
pressure, pierce the meat beforecooking. At the end of cooking,if the skin looks swollen, wait
before takingitout the cooker andnever stabthemeatashot juicesand steam may scaldyou.
• When cooking foodwith a thick texture (e.g. split peas, rhubard,stewed fruit,etc) the pressure
cooker should be shaken slightly beforeopening to ensure that the food does not spurtout.
• Always make sure that the operating and safety valves are not blocked before use. Refer to
the “Before cooking” heading.
• Never use your pressure cooker to deep fry using oil under pressure.
• Never take any action on the safety systems other than that which is described in the instructions for cleaning and maintenance.
• Only useTEFAL genuinesparesdesigned for your model of appliance. This especially means
only using a model cooker body and lid.
• Alcohol vapour is inflammable. Bring alcohol to the boil two minutes before putting the lid
on. Watch over your appliance when making alcohol based recipes.
• Never useyour pressurecooker to store acidic orsalty foods, priorto andaftercooking for this
may damage your pressure cooker body.
Keep these instructions
A - Operating valve
B - Operating valve seat
C - Safety valve
D - Pressure indicator
E - Opening button
F - Long lid handle
G - Lid positioning mark
H - Operating valve positioning mark
I - Lid seal
J - Steaming basket
K - Steaming basket support
L - Long pressure cooker body handle
M- Pressure cooker body
N - Short pressure cooker handle
O - Maximum filling mark
Characteristics
Pressure cooker base diameter - model references
Standards information:
Upper operating pressure limit: 80 kPa (12 psi).
Maximum safety pressure limit: 170 kPa (25 psi).
Compatible heat sources
• The pressure cooker can be used on all
heat sources, except on Aga cookers.
• When using an electric hob or induction, make sure that
the size of the hot plate does not exceed the size of the
pressure cooker base.
• On a ceramic or halogen hob, always make sure that the
pressure cooker base is clean and dry.
• On a gas hob, the flame should not lick past the diameter
of the pressure cooker base.
Capacity
Cooker
diameter
Base
diameter
Stainless steel
model
4 L 22 cm 19 cm P25042
6 L 22 cm 19 cm P25007
7 L 22 cm 19 cm P25008
GAS SOLID
HOTPLATE
CERAMIC
or
HALOGEN
INDUCTION
ELECTRIC
HOTPLATE
Description diagram
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TEFAL accessories
• The following pressure cooker accessories
are available from shops:
• To replace other parts or have repairs performed, please
call on your local TEFAL Approved Service Centre.
• Only use TEFAL genuine parts designed for your product
model.
Use
Opening
• Using your thumb, pull on the opening knob (E) and
move it back to the - Fig 1
Hold the long pressure cooker handle (L) with your
left hand, while turning the long lid handle (F) anticlockwise with your right hand, until it opens - Fig
2.
Then lift the lid off.
Closing
• Place the lid down flat on the pressure cooker taking care
to line up the triangles on the lid and the pressure cooker
handle - Fig 3
• Turn the lid to the left until it stops - Fig 3
• Push the opening knob (E) to move it to the position
- Fig 4
Minimum filling
• Always pour a minimum amount of liquid of at least
250 ml (two glasses) into the pressure cooker.
For steaming
• At least 75O ml (6 glasses) of water must be poured in.
• Place the basket (J) onto the support (K) provided for this
purpose - Fig 5
Accessory Reference number
Seal X2010003
• Food placed in the
steaming basket must
not touch the pressure cooker lid.
Maximum filling
• Never fill your pressure cooker more than two-thirds full
(maximum mark)
- Fig 6
For some food
• For food that expands during cooking, like rice or dried vegetables or stewed fruit...never fill your pressure cooker
more than half full
- Fig 6
Using the operating valve (A)
To cook delicate food and vegetables
• Move the on the valve (A) opposite the mark (H).
Pressure operates at 7lb (7 psi).
To cook meat and frozen foods
• Move the on the valve (A) opposite the mark (H).
Pressure operates at 12 lb (12 psi)
To release steam
• Move the on the valve (A) opposite the mark (H).
To remove the operating valve
• Let the appliance cool down before removing the valve (A).
• Press down on the valve and turn it to align its position
with the mark (H)
- Fig 7
• Remove the valve.
To refit the operating valve
• Place the operating valve in place taking care to align it
with the mark (H).
• Press the valve then turn it until the desired position is
reached.
Using for the first time
• Fill the pressure cooker to the two-thirds mark (the maximum mark) with water.
• Place the basket support (K) in the bottom of the pressure
cooker and place the basket (J) on top of it.
• Close the pressure cooker.
• Move the operating valve (A) to position .
• Place the pressure cooker on a heat source set to maximum power.
• Once steam starts to escape from the valve, turn the heat
down and set a timer for 20 minutes.
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• Once the 20 minutes are up, turn off the heat.
• Turn the operating valve (A) to position
• Oncethepressure indicator(D) drops back: your pressure cooker is no longer under pressure.
• Open the pressure cooker.
• Rinse the pressure cooker with water and dry it.
• Note: The presence of stains on the inside of the pressure
cooker base has no effect on the quality of the metal. This
is simply a scale deposit. To remove these deposits, you
can use a scouring pad and some diluted vinegar.
Before cooking
• Before each use of the pressure cooker, always remove the
valve (A) (Refer to the “Using the operating valve” heading)
and visually check that the operating valve seat (B) is not
blocked. If necessary, clean it with a toothpick
- Fig 8
• Check that the safety valve (C) can move: Refer to the
“Cleaning and maintenance” heading.
• Fit the operating valve (A) and select the position or
.
• Always make sure that the pressure cooker is properly clo-
sed before starting to heat it. The opening button (E) must
be in the position.
• Place the pressure cooker on a heat source set to maximum power.
During cooking
• Once the operating valve (A) starts to continually release
steam and a regular hissing sound can be heard, cooking has
started. Reduce the heat setting.
• Set a timer for the cooking time stated in your recipe.
• Once the cooking time is up, turn off the heat.
Finishing cooking
To release the steam
• Once the heat is turned off, you have two options:
• Slow pressure release: gradually turn the operating valve
(A) to the position. Make sure that the cooker is posi-
tioned so that the steam is directed away from you. Once
the pressure indicator (D) drops down: your pressure cooker is no longer under pressure. This is used for stews, vegetables, meat joints and fish dishes.
•
Fast pressure release: place your pressure cooker under
cold running water, directing the flow onto the metal part
of the lid. Once the pressure indicator (D) drops down:
your pressure cooker is no longer under pressure. Turn the
operating valve (A) to the position. This is used for
soups, rice, pasta, milk puddings, egg custards, cake and
pudding mixes, recipes containing rice or pasta and recipes with a high liquid content. If in doubt, use the fast
pressure release method.
• Now you can open it.
Cleaning and maintenance
Cleaning the pressure cooker
• For best appliance operation, be sure to follow these cleaning and maintenance recommendations every time the
pressure cooker is used.
• Always wash the pressure cooker after use with warm
water with a little washing up liquid added. Do the same
for the basket.
• Never use bleach or chlorine products.
• Never overheat the pressure cooker body when it is empty.
To clean the inside of the pressure cooker
• Clean it with a scouring pad and washing up liquid.
• If the inside of the stainless steel cooker shows iridescent reflections, clean it with vinegar.
To clean the outside of the pressure cooker
• Clean it with a sponge and washing up liquid.
To clean the lid
• Wash the lid under a gentle stream of running warm water
using a sponge and washing up liquid.
To clean the lid seal
• After using the pressure cooker, always clean the seal (I)
and its groove.
• To refit the seal, refer to the drawings
- Fig 9 - 10
To clean the operating valve (A)
• Remove the operating valve (A): Refer to the “Using the
operating valve” heading.
• Clean the operating valve (A) under running tap water
-
Fig 11
If food or liquid starts to
spray out from from the
valve while you are releasing thesteam,turn it
back to position and
switch off the heat, wait
a few minutes and then
gradually turn theoperating valve to the position, making sure
nothing else spurts out.
You can wash the pressure cooker body and
the basket in a dishwasher.
Never wash the lid in a
dishwasher.
For a longer pressure
cooker life: do not overheat your pressure cooker pan when it is
empty.
Browning and scratching that may appear
following long periods
of use are normal and
will not affect the performance of the pressure cooker
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To clean the operating valve seat located in the lid
• Remove the valve (A).
• Visually inspect the seat and the steam release pipe in
daylight to make sure that it is round and clear. If necessary, clean it with a Toothpick - Fig 8
To clean the safety valve (C)
• Clean the part of the safety valve located inside the lid by
placing it under running water.
• Check that it works properly by lightly pressing on the plunger which should move without difficulty - Fig 12
To replace your pressure cooker seal
• Replace your pressure cooker seal every year.
• Replace your pressure cooker seal if it shows any signs of
splitting or damage.
• Always use a TEFAL genuine seal that matches your model
of pressure cooker.
To store your pressure cooker
• Turn the lid over and place it on the pressure cooker body.
Safety
Your pressure cooker is provided with a number of safety mechanisms:
• Closure safety:
- If the appliance is not properly closed, the pressure indicator cannot rise and therefore the pressure cooker
will never come up to pressure.
• Opening safety:
- While the pressure cooker is under pressure, the opening knob cannot be activated. Never force the pressure cooker open. Never tamper with the pressure
indicator. Always make sure that the pressure inside
the pressure cooker has been released.
• Two excess pressure safety features:
- First feature: the safety valve (C) releases pressure and
the steam will escape horizontally from the top of the lid
- Fig 13
- Second feature: the seal (I) lets steam escape vertically
from the side of the lid - Fig 14
If one of the two excess pressure safety systems is triggered:
• Turn off the heat.
• Allow the pressure cooker to cool down completely.
• Open it.
• Check and clean the operating valve (A), the operating
valve seat and pipe (B), the safety valve (C) and the seal
(I).
Never use a cutting or
pointed object to do
this, you can use a cotton bud.
Always have your pressure cooker checked by
a TEFAL Approved Service Centre after ten
years of use.
Recommendations for use
1 - The steam is very hot when it leaves the operating valve.
2 - As soon as the pressure indicator rises, you can no longer
open your pressure cooker.
3 - Just like for any other cooking appliance, always pay close
attention to it, especially during use in the presence of
children. Never leave unattended whilst in use.
4 - Beware of the horizontal steam jet.
5 - To move the pressure cooker, always use both of the
handles.
6 - Never leave food in your pressure cooker.
7 - Never use bleach or chlorine products for they could affect
the quality of the stainless steel.
8 - Never wash the lid in the dishwasher. Never leave the lid to
soak in water.
9 - Replace the seal every year.
10 - A pressure cooker may only be cleaned when cold and
when empty.
11 - Always have your pressure cooker checked by a TEFAL
Approved Service Centre after ten years of use.
Guarantee
• Your new TEFAL pressure cooker comes with a ten-year
guarantee for use under the conditions set out in these ins-
tructions. This guarantee covers:
- Any defects relating to the metal structure of the pressure
cooker body,
- Any premature deterioration of the metal base.
• For other parts, a one year parts and labour guarantee
is provided (except where applicable law in your own country states otherwise). This guarantee covers any defects or
manufacturing faults.
• The contractual guarantee cover is provided only on pre-
sentation of a valid proof of purchase which shows the
date of purchase.
• The guarantee cover excludes:
• The normal life of the seal, pressure control valve or locking
indicator seal is limited. These parts are excluded from the
guarantee and will require periodic renewal.
• Any damage consecutive to a failure to follow the major
recommendations made or due to negligent use, especially:
- Dropping, falls, bangs or knocks, placing in an oven…
- Washing the lid in the dishwasher.
• Only TEFAL Approved Service Centres are authorised to
provide service under guarantee.
• Please call the Helpline number below for the address of
your nearest TEFAL Approved Service Centre.
Helpline: 0845 602 1454 - UK
(01) 677 4003 - Ireland
Or consult our web site: www.tefal.co.uk
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TEFAL and your Frequently Asked Questions
Problems Recommendations
If the pressure cooker has
heated up under pressure
with no liquid inside:
• Have your pressure cooker inspected by a TEFAL
Approved Service Centre.
If the pressure indicator
did not rise and nothing
escapes from the valve
during cooking:
• This is normal for the first few minutes.
• If the problem persists, check that:
- There is enough heat, if not, turn up the heat.
- The amount of liquid in the pressure cooker is
adequate.
- The operating valve is set to or .
- The pressure cooker is properly closed and the
opening button is in the position.
- The lid seal has not
perished.
If the pressure indicator
has risen but still nothing
escapes from the valve
during cooking:
• This is normal for the first few minutes.
• If the problem persists, place your appliance under cold
water. Then open it.
• Clean the operating valve and the valve seat -
Fig 8
and check that the safety valve can be pushed in
without difficulty -
Fig 12.
If steam escapes from
around the lid, check:
• That the lid is properly closed and the opening button is
in the position.
• The seal is correctly fitted into the lid.
• That the seal is in good condition, and if necessary, re-
place it.
• That the lid, the seal, its seat in the lid, the safety valve
and the operating valve are clean.
• That the rim of the pressure cooker body is in good
condition and not damaged.
If food has burnt on the
bottom of the pressure
cooker:
• Leave the pressure cooker to soak for a while before
washing.
• Never use bleach or chlorine products.
If you cannot open the
lid:
• Check that the pressure indicator is down.
• If not: release pressure and if necessary cool the
pressure cooker under a stream of cold water.
If food is not cooked or
has burnt, check:
• The cooking time.
• The heat level.
• Whether the operating valve was in the right position.
• The amount of liquid.
Regulation markings
Marking Location
Manufacturer's identification or trademark Lid handle
Year and batch of manufacture Inside the lid
Model reference
Operating pressure (PF)
Max. safety pressure (PS)
Capacity
On the outside of the pressure
cooker body
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Preparation
Cooking
FRESH PRODUCE
Valve position
1
FROZEN PRODUCE
Valve position
2
Steam= cookedinthe steam basket
Immersion= cooked directly in water
RICE : never fill more than half fullincludingliquidas rice froths and boils up during
cooking. Use 225g rice and 1.75 litre water from a boiling kettle.
Meat - Fish
Artichoke Whole
- steam
18 min.
- immersion
15 min.
Asparagus - immersion
5 min.
Beetroot, red Peel after cooking - steam
20-30 min
dependingonsize
Broccoli Florets - steam
3 min. 3 min.
Brussels sprouts - steam
7 min. 5 min. - immersion
Cabbage, green
sliced - steam
6 min.
leaves - steam
7 min.
Carrots sliced - steam
7 min. 5 min.
Cauliflower Florets - immersion
3 min. 4 min.
Celery 5-cm pieces
- steam
6 min.
- immersion
10 min.
Courgettes 2.5-cm slices
- steam
6
1/2
min. 9 min
- immersion
2 min.
Endives - steam
12 min.
Green beans Whole or sliced - steam
8 min. 9 min.
Green lentils
(dried pulses)
- immersion
10 min.
Leek 5-cm slices - steam
2
1/2
min.
Mushrooms
sliced - steam
1 min. 5 min.
whole - immersion
1
1/2
min.
Peas - steam
1
1/2
min. 4 min.
Potatoes (such as King
Edwards)
quartered
- steam
12 min.
- immersion
6 min.
Pumpkin (mashed) pieces - immersion
8 min.
Rice
(Long grain white)
see note below
- immersion
7 min.
Spinach
- steam
5 min. 8 min.
- immersion
3 min.
Split peas
(dried pulses)
- immersion
14 min.
Turnips 2.5-cm cubes
- steam
7 min.
- immersion
6 min.
Table of cooking times
These cookingtimesareapproximate andmay need slightadjustment accordingtopersonal taste.
Vegetables
Weight
FRESH PRODUCE
Valve position 2
FROZEN PRODUCE
Valve position 2
Beef 1 kg (topside) 40 min (medium)* 1 hr (medium)*
Chicken 1.2 kg (whole) 27 min Do not cook from frozen
Lamb 1.3 kg (half leg) 50 min (medium)* 1hr 10 min (1kghalf leg-medium)*
Monkfish 0.6 kg (fillets) 4 min 6 min
Pork 1 kg (leg joint) 35 min Do not cook from frozen
Salmon 0.6 kg (4 steaks) 6 min 8 min
Tuna 0.6 kg (4 steaks) 7 min 9 min
* Cook for an additional 5 minutes for well done meat.
Golden rules when pressure cooking
(for UK Consumers)
• The minimum quantity of liquid required for normal cooking is 250 ml (½ pint) for the
first ¼ hour cooking. For each additional ¼ hour, or part of ¼ hour, add a further 150
ml (¼ pint) of liquid. For example, 45 minutes cooking requires 600 ml (1 pint) of liquid. Note: This is only a general guide. Certain foods, such as rice, pulses, steamed
puddings and Christmas puddings may require extra water (see text below).
• When steaming foods in the basket use a minimum of 750 ml (1¼ pint) water in the
cooker.
• Always use a liquid that gives off steam when boiled e.g. water stock, wine, beer, cider,
or milk. Never use oil or fat. All pressure cooking requires some liquid.
• Whatever the size of pressure cooker, the maximum filling level when all the ingredients and liquid have been added are:
Solid foods e.g. vegetables, meat joints: no more than two-thirds full
Liquids and cereals e.g. soups, stews, rice, cereal and pasta: no more than half full
Pulses e.g. dried beans and dried peas: no more than one-third full
• When cooking pulses they swell up and tend to froth up. Use 1.2 litres (2 pints) water
for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried
beans, must be soaked in boiling water for 1 hour before cooking. Drain, rinse thoroughly and cook in fresh water. Never eat uncooked beans or peas. Soaking is not necessary for red lentils. The high temperatures achieved in the pressure cooker ensure
that any natural toxins in the pulses are destroyed. Canned beans and pulses can
simply be drained and rinsed before adding to the pressure cooker.
• For steamed suet puddings, sponge puddings or Christmas puddings, a short pre-steaming time is best to enable the raising agent to activate and prevent a heavy, close texture. Extra liquid is required so use a minimum of 1½ pint/900 ml of boiling water for
a combined steaming and cooking time of up to 1 hour. For each additional ¼ hour
of cooking, or part of ¼ hour, add a further ¼ pint/150 ml of boiling water. Pre-steaming is done with the operating valve in the steam release position on a low heat for
the required time. Then turn the operating valve to either 1 or 2, and increase the heat
to bring to full pressure. Lower the heat and pressure cook for the required time. Pressure 1 operates at 7 lb (7 psi) and pressure 2 at 12 lb (12 psi)
• Never cook dumplings with the lid tightly closed, as they could rise up and block the safety devices. Cook the stew and at the end of cooking, release the steam and cook
gently for about 10 - 15 minutes without the lid on.
• Pressure cooking times vary according to the size of individual pieces or thickness of
the food, not the weight.
• To prevent discolouration of the interior, caused by mineral deposits in hard water
areas, add a tablespoon of lemon juice or vinegar.
• Cooking containers must withstand temperatures of 130°C (250°F). Any covering on
containers, e.g. foil, greaseproof paper or cling film, must be securely tied otherwise
they could block the safety devices. Do not use plastic lids as they prevent steam from
being in contact with the food. Also, they could distort and come off during cooking
which could block the safety outlets.
• Accurate timing is essential when pressure cooking to prevent overcooking, especially
with vegetables, fruit and fish.
Réf. INSA1 • 09/2009 • Subject to modifications
ESPACE GRAPHIQUE
FR p. 1
NL p. 12
D p. 23
I p. 34
SV p. 45
FI p. 56
DA p. 67
EN p. 78
NO p. 90
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