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Cooking period
Since the cooking time is shorter and the cooking is done in the lower cooking temperature, you save
energy. The foods cooked under pressure for a short period of time does not lose its freshness and
nutritional value ( vitamin+mineral). You can cook delicious and healthy foods.
Safety Systems
Your pressure cooker cooks at 0.80 bar pressure. Excess pressure is thrown out. If the cooking vent is
blocked for some reason, when the pressure in the cooker reaches up to 1.10 bar, the safety valve is
activated and excess pressure is discharged.
Safety Lock
When the pressure in the cooker increases up to 0.10 bar, it is activated and prevents the lid from being
opened during cooking process.
Safety Pressure Discharge
In the case pressure regulating valve and safety valve of your pressure cooker become disabled for any
reason, the excess pressure occurred in the cooker is discharged by exit of lid main seal in a controlled
manner from among the lid and the body and prevents any negativity.
Cooking period 1. Stage 2. Stage
Beef
Calf
Lamb
Chicken
Chick
Dry Vegetables
Dried beans (soaked)
Garbanzo (soaked)
Lentil
Broad bean
Fresh Vegetables
Fresh bean
Egg plant
Potatoes
Peas
Carrot
Cauliflower
45-50 dk. 35-40 dk.
40-45 dk. 30-35 dk.
35-40 dk. 25-30 dk.
35-40 dk. 25-30 dk.
30-35 dk. 20-25 dk.
50-55 dk. 35-40 dk.
50-55 dk. 35-40 dk.
25-30 dk. 15-20 dk.
30-35 dk. 20-25 dk.
5-30 dk. 15-20 dk.
20-25 dk. 10-15 dk.
20-25 dk. 10-15 dk.
25-30 dk. 15-20 dk.
20-25 dk. 10-15 dk.
20-25 dk. 10-15 dk.
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