T-fal P26106 Pressure Cooker Manual

P26106 Pressure Cooker
User Guide

P26106 – P26146 – P26145
P26206 – P26246 – P26245
www.t-fal.com.mx
www.t-fal.ca
www.t-falusa.com

Description

IMPORTANT SAFEGUARDS

When using pressure cookers, basic safety precautions should always be followed :

Read all instructions.
This product has been designed for domestic use only.
Do not touch hot surfaces. Use handles or knobs.
Close supervision is necessary when the pressure cooker is used near children.
Do not place the pressure cooker in a heated oven.
Extreme caution must be used when moving a pressure cooker containing hot liquids.
Regularly check that the handles of the pressure cooker are fitted correctly. Tighten them if necessary.
Regularly check that the panhandles are fixed properly. Tighten if necessary.
Use heat source(s) that are compatible with your pressure cooker, in line with the instructions for use.
Never make a recipe with milk in your pressure cooker.
Do not use rock salt in your pressure cooker, but rather add table salt when the cooking is nearly finished.
Never fill your pressure cooker more than two-thirds full (maximum fill mark).
When cooking food with a thick texture (chickpeas, rhubarb, compotes, etc.) the pressure cooker should be shaken slightly before opening to ensure that the food does not spurt out.
Always check that valves are clear before use. Refer to section “Before cooking”.
Use only original T-FAL spare parts suitable for your model. In particular, use a T-FAL pan and lid.
Alcohol vapors are flammable. Bring to a boil for about 2 minutes before placing the lid. Watch your appliance when preparing alcohol-based recipes.
Do not use your pressure cooker to store acidic or salty food before and after cooking to avoid damaging your pan.
Do not use a pressure cooker other than intended use.
This appliance cooks under pressure. Improper use may result in scalding injury. Make certain the unit is properly closed before operating. See “Operating Instructions.”
Do not fill the unit over 2/3 full. When cooking foods that expand during cooking such as rice or dried vegetables, do not fill the unit over ½ full. Overfilling may cause a risk of clogging the vent pipe and developing excess pressure. See “Food Preparation Instructions.”
Be aware that certain foods, such as applesauce, cranberries, pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti can foam, froth, and sputter, and clog the pressure release device (steam vent). These foods should not be cooked in a pressure cooker.
Always check the pressure release devices for clogging before use.
Do not open the pressure cooker until the unit has cooled and all internal pressure has been released. If the handles are difficult to push apart, this indicates that the cooker is still pressurized – do not force it open. Any pressure in the cooker can be hazardous. See “Operating Instructions”.
Do not use this pressure cooker for pressure frying with oil.
When the normal operating pressure is reached, turn the heat down so all the liquid, which creates the steam, does not evaporate.
Always pour a minimum amount of a liquid of at least 8.5 oz in the unit. See “Operating Instructions”.

SAVE THESE INSTRUCTIONS.

Descriptive diagram

A. Operating valve
B. Steam release outlet
C. Safety valve
D. Pressure indicator
E. Opening button
F. Long lid handle
G(a). Lid positioning mark
G(b). Mark for positioning the lid on the pan

H. Operating valve positioning mark
I. Lid seal
J. Steam basket*
K. Tripod*
L. Long panhandle
M. Pan
N. Short panhandle
O. Maximum fill mark

Specifications

Pressure cooker base diameter – references

Capacity	Pan diameter	Base diameter	Aluminum model	Color model
4,7 qt / 4,5 L	22 cm / 8,6″	16 cm / 6,3″	P26106	P26206
6 qt / 5,7 L	22 cm / 8,6″	16 cm / 6,3″	P26146	P26246
8qt/7,6 L	24 cm/9,4″	18cm/7″	P26145	P26245

Technical information: maximum operating pressure: 80 kPa (12 psi) /Maximum safety pressure: 150 kPa (22 psi).

Compatible heat sources

On gas, the flame should not extend beyond the diameter of the pan.
For all heat sources, make sure that your pressure cooker is well centered.

T-FAL accessories

Accessory	Reference number
Seal	X9010602

To replace other parts or for repairs, contact a T-FAL Approved Service Center.
Use only original T-FAL parts suitable for your model.

Operating Instructions

This appliance cooks under pressure. Improper use may result in scalding injury. Make certain the unit is properly closed before operating.
Always pour a minimum amount of a liquid of at least 8.5 oz in the unit.

Opening

Using your thumb, pull on the opening button (E) and slide it back – fig. 1. Holding the long panhandle (L) with one hand, turn the long lid handle (F) counterclockwise with the other hand until it opens – fig. 2. Then lift the lid off.
Do not open the pressure cooker until the unit has cooled and all internal pressure has been released. If the handles are difficult to push apart, this indicates that the cooker is still pressurized – do not force it open. Any pressure in the cooker can be hazardous.

Closing

Place the lid down flat on the pressure cooker taking care to line up the lid positioning marks G(a) and G(b).
Turn the lid to the left until it stops – fig. 3 . You will hear it click – fig. 4.

If you are unable to turn the lid, make sure that the button (E) is fully pulled back.

Food Preparation Instructions

Do not fill the unit over 2/3 full. When cooking foods that expand during cooking such as rice or dried vegetables, do not fill the unit over ½ full. Overfilling may cause a risk of clogging the vent pipe and developing excess pressure.

Minimum filling

Always pour a minimum amount of liquid of at least 25 cl (2 glasses).

For steaming*:

You must pour at least 75 cl of water (6 glasses).
Place the basket* (J) onto the support* (K) provided for this purpose.

Food placed in the steam basket* must not touch the pressure cooker lid.

Maximum filling

Never fill your pressure cooker more than two-thirds full (maximum fill mark) (O) – fig. 5.

For some foods:

For food that expands during cooking, like rice or dried vegetables or stewed fruit, etc., never fill your pressure cooker more than half full – fig. 5.
For soups, we recommend you carry out a fast decompression (refer to section “End of cooking”).

Using the operating valve (A)

To fit the operating valve (A):
Caution: these operations must be carried out when the appliance is cold and not in use.

Place the operating valve (A) while lining up the positioning mark (H) as shown in the diagram on the left.
Press down on the valve and turn to the required position X – fig. 6 – 7.

To remove the operating valve:
Caution: these operations must be carried out when the appliance is cold and not in use.

Press down on the valve and turn it to align its positioning mark (H) as shown in the diagram on the left.
Remove the valve.

First use

Dark spots on the aluminum that may appear after using the product do not compromise its safety. To control the problem, follow these steps:

Place the basket support* (K) in the bottom of the pan and place the basket* (J) on top of it.
Fill two-thirds of the pan (O) with water (maximum fill mark).
Add 2 tablespoons of baking soda.
Close the pressure cooker.
Move the operating valve (A) to a stop after the pictograms (mark X ) – fig. 6 – 7.
Place the pressure cooker on a heat source set to maximum power.
When steam starts escaping through the valve, reduce the heat source and set the timer to 20 minutes.
After 20 minutes, turn off the heat.
Gradually turn the valve (A) – fig. 8 choosing the speed at which you want to release the pressure until the valve stops after the pictogram (mark Y ) – fig. 6 – 7.
When the pressure indicator (D) drops back, your pressure cooker is no longer under pressure.
Open the pressure cooker – fig. 1 – 2.
Rinse the pressure cooker with water and dry.

This maintenance can be done periodically.

Before cooking

Before each use of the pressure cooker, remove the valve (A) (refer to the section “Using the operating valve”) and check visually and in plain daylight that the steam release outlet (B) is not blocked. If necessary, clean it with a toothpick – fig. 9.
Check that the marble in the safety valve (C) can move freely – fig. 13: refer to section “Cleaning and maintenance”.
Close the pressure cooker – fig. 3 and make sure it is closed properly.
Move the operating valve (A) to a stop after the pictograms (mark X ) – fig. 6 – 7.
Place the pressure cooker on a heat source set to maximum power.

During cooking

When steam escapes through the operating valve (A) continuously, and a regular hissing sound (PSCHHHT) is heard, reduce the heat source.
Set a timer for the cooking time stated in your recipe.
Once the cooking time is up, turn off the heat.

End of cooking

If food or liquid starts to spray out while you are releasing the steam, return the operating valve (A) to position X – fig. 6 et 7 – and then release the pressure slowly making sure nothing else spurts out.

When the pressure cooker is under pressure, take great care when moving it without shaking it.

To release the steam:
Slow pressure release:

Gradually turn the valve (A) choosing the speed at which you want to release the pressure until the valve reaches the mark Y– fig. 6 – 7. When the pressure indicator (D) drops back, your pressure cooker is no longer under pressure.

Fast pressure release:

You can place your pressure cooker under cold running water to speed up the decompression as shown in the diagram on the left. When the pressure indicator (D) drops again, your pressure cooker is no longer under pressure.
You can open your pressure cooker.
When cooking frothy or starchy foods, do not release the pressure. Wait for the pressure indicator (D) to drop before opening. Reduce the recommended cooking time a little.

Cleaning and maintenance

Cleaning the pressure cooker

To ensure the correct operation of your pressure cooker, follow these cleaning and maintenance recommendations after each use.

Wash the pressure cooker after each use using warm, soapy water. Follow the same procedure for the basket*.
Never use bleach or products containing chlorine.
Do not overheat your pan when empty.

To clean the inside of the pan:

Wash with a scouring pad and dishwashing liquid.
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.

To clean the outside of the pan:

Wash using a sponge and dishwashing liquid.

To clean the lid:

Wash the lid under a gentle stream of running warm water using a sponge and dishwashing liquid and rinse well.

To clean the lid seal:

After each use, clean the seal (I) and its groove.
To refit the seal, refer to the drawings – fig. 10 11.

To clean the operating valve (A):

Remove the operating valve (A): Refer to section

“Using the operating valve”.

Wash the operating valve (A) under running tap water – fig. 12.

To clean the steam release outlet on the lid (B):

Remove the valve (A).
Visually inspect the steam release outlet in daylight to make sure that it is clear and round. If necessary, clean it with a toothpick – fig. 9.

The browning and marks which may appear following long use do not affect the operation of the pressure cooker.
To make the blackening of aluminum disappear from already used products: repeat “first use” instructions with baking soda.
Never put the pan, the lid, and the seal in the dishwasher.
For a longer pressure cooker life, do not overheat your pressure cooker pan when it is empty.
For the models covered outside (colored tank) the bleaching or the change of color in time does not present a disadvantage to the use.
Never use a sharp or pointed object to do this.
You must have your pressure cooker checked in a T-FAL Approved Service Center after 10 years of use.

To clean the safety valve (C):

Clean the part of the safety valve located inside the lid by placing it under running water.
Check its proper operation by slightly pressing down on the pin, which must sink without difficulty – fig. 13.

To change the seal of your pressure cooker:

Change the seal of your pressure cooker every year or if it has any cuts.
Always use an original T-FAL seal suitable for your model.

To store your pressure cooker:

Turn the lid over on the pan.

Safety

Your pressure cooker is fitted with several safety devices:

Closing safety:
– If the appliance is not closed properly, the pressure indicator (D) cannot rise and as a result, the pressure cooker cannot be put under pressure.
Opening safety:
– If the pressure cooker is under pressure, the opening button (E) cannot be pressed. Never force the pressure cooker open. Above all do not interfere with the pressure indicator (D).
Two safety devices against overpressure:
– First device: the safety device (C) releases the pressure and steam escapes horizontally from above the lid – fig. 14.
– Second device: the seal (I) allows steam to escape vertically along with the pan – fig. 15.

If one of the overpressure safety systems is triggered:

Turn off the heat source.
Let the pressure cooker cool down completely.
Open.
Check and clean the operating valve (A), the steam release outlet (B), the safety valve (C), and the seal (I) – fig. 9 – 12 – 13.

Recommendations for use

Steam is very hot when it leaves the operating valve.
As soon as the pressure indicator rises, you can no longer open your pressure cooker.
As with any cooking utensil, ensure close supervision if you are using the pressure cooker near children.
Watch out for the jet of steam.
To move the pressure cooker, use the two panhandles.
Never leave food in your pressure cooker.
Never use bleach or products containing chlorine, as these will alter the quality of the material.
Never put the lid, the pan, and the basket* in the dishwasher.
Do not leave the lid soaking in water.
Change the seal every year or if it has any cuts.
You must only clean your pressure cooker when it is cold and empty.
It is essential to have your pressure cooker checked in a T-FAL Approved Service Center after 10 years of use.

Warranty

When used under the conditions set out in these instructions, the pan of your new T-FAL pressure cooker comes with a 10 years-warranty against:
– Any defects relating to the metal structure of your pan
– Any premature deterioration of the metal base
For other parts, a one-year parts and labor warranty is provided (except where applicable law in your own country states otherwise). This warranty covers any defects or manufacturing faults.
The contractual warranty cover is provided only on the presentation of a valid proof of purchase which shows the date of purchase.

The warranty cover excludes:

Any damage consecutive to a failure to follow the major recommendations made or due to negligent use, especially:
-Knocks, falls, placing in an oven, etc.
-Placing the lid, the pan and/or basket* in the dishwasher.
The bleaching or the change of color in time for colored tanks.
Only T-FAL Approved Service Centers are authorized to provide service under warranty.
Please call the Helpline number for the address of your nearest T-FAL Approved Service Center:
Groupe SEB Canada – Customer Service
345 Passmore Ave. – Toronto ON – CANADA
– M1V3N8 – 1800.418.3325

Regulatory marking

Marking	Location
Identification of manufacturer and commercial brand	Lid handle and pan handle.
Production year and batch	Inside of the lid.
Model reference Maximum safety pressure (PS) Maximum operating pressure (PF)	On the lid.

T-FAL answers your questions

Problems	Recommendations
If your pressure cooker has been heated under pressure without any liquid in it:	Has your pressure cooker been checked by a T-FAL Approved Service Center?
If the pressure indicator has not risen and nothing is escaping through the valve during cooking:	This is normal during the first few minutes. If the phenomenon persists, check that: – The heat source is sufficiently high; if not, increase it. – The quantity of liquid in the pan is sufficient. – The operating valve is in position SI – fig. 6 – 7. – The pressure cooker is properly closed. – The seal or the edge of the pan is not damaged.
If the pressure indicator has risen and nothing is escaping through the valve during cooking:	This is normal during the first few minutes. If the phenomenon persists, place your appliance under cold water, (p. 18). Then open. Clean the operating valve and the steam release outlet – fig. 9 and check that the safety valve pin sinks without difficulty.
If steam leaks from around the lid, check:	The correct closure of the lid. The position of the lid seal. The condition of the seal: replace it if necessary. The cleanliness of the lid, seal, and its groove in the lid, the safety valve, and the operating valve. The condition of the edge of the pan.
If you are unable to open the lid:	Check that the pressure indicator is in the lowered position. If not, decompress and if necessary cool down the pressure cooker under a cold water Jet, (p. 18).
If the food is not cooked or is burned, check:	The cooking time. The power of the heat source. The correct position of the operating valve. The quantity of liquid.
If food has burned in the pressure cooker:	Leave the pan to soak before cleaning it. Never use bleach or products containing chlorine.

Table of Cooking Times

Vegetables

		Cooking	FRESH PRODUCE
Artichoke		– steam’	18 min.
Artichoke		– immersion—	15 min.
Asparagus		– immersion	5 min.
Beets		– steam	20 – 30 min.
Broccoli		– steam	3 min.
Brussels sprouts		– steam	7 min.
Cabbage, green	sliced	– steam	6 min.
Cabbage, green	leaves	– steam	7 min.
Carrots	sliced	– steam	7 min.
Cauliflower		– immersion	3 min.
Celery		– steam	10 min.
Celery		– immersion	6 min.
Courgettes		– steam	6′ min.
Courgettes		– immersion	2 min.
Endives		– steam	12 min.
Green beans		– steam	8 min.
Leek	sliced	– steam	2 1/2 min.
Mushrooms	sliced	– steam	1 min.
Mushrooms	whole	– immersion	1 1/2 min.
Peas		– steam	1 1/2 min.
Potatoes	quartered	– steam	12 min.
Potatoes	quartered	– immersion	6 min.
Pumpkin (mashed)		– immersion	8 min.
Rice		– immersion	7 min.
Spinach		– steam	5 min.
Spinach		– immersion	3 min.
Turnips		– steam	7 min.
Turnips		– immersion	6 min.
White beans semi-dry		– steam	20 min.

*steam = in the steam basket*
**immersion = in water

Meat – Fish

	FRESH
Beef (roast 35 oz)	10 min.
Chicken (whole 42 oz)	20 min.
Lamb (leg 46 oz)	25 min.
Pork (roast 35 oz)	25 min.
Salmon (4 steaks 21 oz)	6 min
Tuna (4 steaks 21 oz)	7 min

*depending on model
May 2014 – Ref.: ALUINSD3 – Realization: Espace Graphique

May 2014 – Ref.: ALUINSD3 – Realization: Espace Graphique