OLYMPIC - Pressure Cooker SOLAC - Free user manual and instructions

USER MANUAL OLYMPIC SOLAC

Stainless Steel 18/10

UNOTHERM

Fondo Difusor Unitherm

Unitherm diffuser base

PRECAUCIONES IMPORTANTES

a) Read all instructions carefully.
b) Do not allow children near pressure cookers during use.
c) Do not place the pressure cooker inside a hot oven.
d) Move the pressure cooker carefully during use. Do not touch hot surfaces. Use the handlesand grips. Whenever required, use protection.
e) Do not use the pressure cooker for purposes other than those described in this manual.
f) This cooker is used for steam cooking with pressure. Inappropriate usage can lead to burns. Make sure that the pressure cooker is fully closed before heating it. Observe all "Instructions for Use".
g) Do not force the pressure cooker lid open. Do not open the pressure cooker before the pressure inside has fully dissipated. Observe all "Instructions for Use".
h) Do not use the pressure cooker without water as it may be seriously damaged.
i) Do not fill the cooker above 2/3 of its capacity. When cooking food that can expand, such as rice or dehydrated vegetables, do not fill the cooker above the 1/3 mark. Avoid any water evaporation and burning the bottom or damaging your kitchen.
j) Use appropriate heat sources, in accordance with the instructions for use.
k) After cooking meat with skin (for example, ox's tongue) that can swell due to the effect of pressure, do not prick the meat while it is swollen, since you could burn yourself.
I) When using doughy foodstuffs, carefully shake the cooker before opening the lid to avoid the ejection of food.
m) Before use, check the valves and ensure that they are not blocked. Observe all "Instructions for Use".
n) Never use the pressure cooker in the pressurised mode to deep fry food.
o) Do not tamper with the safety elements, i.e. always follow the maintenance instructions specified in the instructions for use.
p) Only use spare parts provided by the manufacturer for each specific model. In particular, use the body and lid from compatible manufacturers.
q) Make sure that the opening lock system valve is correctly fastened. Otherwise, the co-OKer will not reach the adequate working pressure.
r) KEEP THESE INSTRUCTIONS

MAIN COMPONENTS (Fig. A)

1. Cooker body
2. Body handle
3. Body grip
4. Heat distribution base (UNITHERM)
5. Lid

6. Lid handle

7. Lid grip

8. Pressure adjustment valve
9. Safety valve
10. Opening blocking system
11. Safety opening
12. Push-button

SAFETY DEVICES

The OLYMPIC cooker includes the following systems to prevent the pressure from going over the safety limits:

Regulation valve:

When the desired pressure is reached (level 1 or 2), the valve discharges the excess steam, preventing the pressure from increasing.

Safety valve:

When the pressure exceeds the evacuation capacity of the pressure adjustment valve, the safety valve opens to discharge the steam and decrease the pressure

Safety opening:

When one the two aforesaid devices is blocked, the safety opening on the lid allows the joint to expand and thus discharge excess steam. In this case, our Technical Assistance Service must check the safety systems.

Opening safety:

The blocking system on the Olympic model lid prevents the opening of the lid when there is pressure inside the cooker. You can only open the cooker when the pressure has fallen to zero and it is fully safe to open the cooker.

INSTRUCTIONS FOR USE

Before cooking

Ensure that the adjustment valve opening is clean and that the safety valve is free. This verification can be carried out by exerting pressure on the piston of the safety valve. If the piston is forced inside during the said verification, the cooker will be operating correctly.

Make sure that the opening lock system is correctly fasted before use.

The cooker must only be filled up to 2/3 of its capacity. A minimum of 1/4l of liquid is required to produce steam. When cooking food that produces foam, never fill the cooker above half of its capacity. Never fill the cooker up to the top.

Place the lid on the cooker so that the line on the closing handle matches the line on top of the lid. Next, gently press the lid downwards and turn it until the bridge handle matches the position of the closing handle. The cooker will be fully closed.

(Fig. B)

Move the pressure adjustment valve to the desired level.

(Fig. C)

When cooking

Place the cooker on the heat at the maximum setting. Choose the adequate heat ring size, with a diameter that is smaller than the base of the pressure cooker. When cooking on gas, the flame must never exceed the diameter of the base of the cooker.

When steam issues from the adjustment valve, the cooker will have reached the correct pressure. Lower the heat intensity to maintain the minimum discharge of steam. The cooking time will start now.

End of the cooking period and opening the lid

Turn the heat off at the end of the cooking period and remove the cooker from the heat. To open the lid, you must ensure that the pressure inside the cooker has fully dissipated. This can be done as follows:

• Simply remove the cooker from the cook-top and wait until the temperature inside has gone down. We can check the existence of pressure by pressing the push-button. If steam is discharged from the regulation valve, there is still pressure inside the cooker.
• To accelerate the decompression period, place the cooker under a stream of cold water. DO NOT PUT THE WHOLE COOKER UNDER WATER.

(Fig. D)

• Decompression can be achieved by pressing the push-button until all pressure inside is discharged. This option is recommended for the preparation of food which needs short cooking times (for example, vegetables).

(Fig. E)

Shake the cooker before opening to dissolve the pressure bubbles formed on the food. DO NOT FORCE THE LID OPEN

MAINTENANCE

After each use, clean the cooker with hot water and non-abrasive detergent.

Never clean the lid or rubber joint in the dish washer.

Do not use metal sponges or abrasive products which can damage the stainless steel surface.

Where white stains caused by excess lime in the water appear, clean them with vinegar.

Never store the cooker with the lid closed.

We recommend dampening the closing joint with cooking oil. This may be repeated every so often.

VALVE MAINTENANCE

Cleaning the regulation valve

• Unscrew the two bolts (13) of the lid's edge with the correct screwdriver. Remember that you cannot remove the grip yet.
• Unscrew the nut (14) with an adjustable spanner and remove it with the washer (15) of the chimney of the regulation valve. Press the lid's push-button (17) to the front position and remove the lid's grip. Remove the regulation valve (8) and its chimney (16) from the handle.
• Clean the regulation valve (8) with a stream of water so that the weight inside the valve moves freely. Put the valve to soak when it is very dirty. Do not use the regulation valve if the weight inside is stuck. Contact your distributor to have the valve cleaned by a professional or to replace it.
• Clean the chimney of the regulation valve with a needle. We recommend using a stream of warm water, using a soft brush or soaking it. Blow through the chimney to check whether air can pass through it or not.
• After cleaning it, dry it and assemble all parts in the correct order. Hold the chimney of the regulation valve (16) in the grip, press the push-button (17) towards the front position and hold both parts of the lid. Gently screw the nut (14) with the washer (15) on the chimney's thread (16) and the screws that hold the grip (13) to the inside opening of the lid. Do not screw the screws or nut yet. Hold the regulation valve (8) with the top of the handle. You can now screw the screws and nut. (Fig. F)

Cleaning the regulation valve

• To clean the safety valve, remove the lid handle.

• Unscrew the nut (18) and remove it from the washer (19) and the cylinder inside the valve (20).

• Clean and dry all parts. We recommend cleaning the valve with a stream of warm water. After cleaning it, dry it and assemble all parts in the correct order.

• Do not use the safety valve if the piston inside does not move correctly, even after cleaning. Contact your distributor to have the valve cleaned by a professional or to replace it.

(Fig. G)

NOTE:

If you are not sure of how to follow the assembly and disassembly instructions before and after cleaning them, do not clean the regulation and safety valves. Contact the authorised technical assistance services for assistance.

SPECIFIC INSTRUCTIONS - WHAT TO DO WHEN:

Steam escapes between the lid and cooker.

It is possible that:

• The cooker is not closed correctly. Open it and close it again properly.
• The rubber joint is dirty or deteriorated. Clean or replace it.

No steam coming through the pressure adjustment valve.

It is possible that:

• The cooker is not closed correctly. Repeat the closing operation.
• The pressure adjustment valve is dirty. Clean it following the instructions.
• Not enough liquid in the cooker. Check the amount of liquid.
• The rubber joint is not placed correctly or it is deteriorated. Clean or replace it. We recommend changing the rubber joint once a year.

Too much steam coming through the pressure adjustment valve.

It is possible that:

• Too much heat. Reduce it.
• The pressure adjustment valve is dirty. Clean it following the instructions.

VERY IMPORTANT NOTE

The natural use of the cooker causes the different parts to become worn. Contact our Technical Assistance Service to replace them. If you have any doubts on the efficiency of the safety devices, do not use the pressure cooker, contact one of our authorised technical assistance services.

When replacing parts of the cooker, always use original spare parts.

COOKING TIME

The cooking times are provided for information purposes but are not necessarily exact. The exact times will depend on the size and state of the food.

FOOD	COOKING TIME IN MINUTES	PRESSURE	FOOD	COOKING TIME IN MINUTES	PRESSURE
SOUP			MEAT
Fish soup	5	Hight	Lamb	11-13	Hight
Vegetable soup	4-6	Hight	Sliced veal	9-13	Hight
Meat soup	27-30	Hight	Chicken (depending on weight)	8-10	Hight
Onion soup	4-5	Hight	Tongue	9-10	Hight
Rice soup	5-7	Hight	Rabbit	10-12	Hight
Pasta soup	3-5	Low	Quail	12	Hight
LEGUMES			VEGETABLES
Peas (soaked)	9-13	Low	Cabbage	6-8	Low
Lentils (soaked)	6-8	Hight	Red cabbage	6-8	Hight
Haricot beans (soaked)	8-10	Hight	Green beans	5-7	Hight
Chick peas (soaked)	9-12	Hight	Leek	3-5	Hight
Rice	6-8	Hight	Spinach	4	Hight
FISH			DESSERTS
Boiled hake	2-4	Low	Crème caramel	4-5	Low
Steamed hake	2-4	Hight	Compote	7-8	Low
Trout	3-5	Hight	Rice pudding	6	Low

STEAM COOKING

This method is used to cook food with the steam produced by boiling water. The food is placed in a basket on a tripod so that the water does not come into contact with the food. Close the lid and wait for the time required to cook each type of food.

PRECAUTIONS IMPORTANTES

He nbJHETe TEnDxKePaTa Hn 2/3 ot o6ema N. 3a obpa3yBaHTo Ha npa e Heo6xOIM nOhe 1/4 I Boda. Korato roTbnte xpaHa, KoATo o6pa3yBa PnHa, He nbJHETe TEnDxKePaTa HnI pONOBnHaTa OT o6ema N. HnKora He nbJHETe TEnDxKePaTa DOrope.

IocTaBete KaNaka Ha TeHxepaTa Taka, Ye 6eJIbT Ha 3aTBapAaTa DpbKka Da CbBnAnHe C 6eIera B rOpHata Uact Ha KanaKa. Cnei TOBa BVHMATEJHO NOCTaBeTe KaNaka HaDoJy I ro 3aBpTeTe DOkato CBp3BaAuta Cko6a CbBnAdHe C nIoJxehMeTo Ha 3aTBapAaTa DpbKka. Cera TeHxepaTa E HnblHo 3aTBopeHa.

(Фиг.В)

Ппеметete TE KOHTpoINHЯ KlaNaH Ha JxelaHOTO HNBO.

(Φnrg.C)

IbpeHa rotBeHe

Ioctabete TeHdxjepata Ha MaKcImaHa TEmnepaTpa. N36peTe HaqrBaAip npbcten C nOxOJaP pa3Mep I NO-MaBk DnAmeTpO OT OCHOBaTa Ha TeHdxjepaTpoN HlaRrAHe. KoTATOBOTNE Ha Ra3OB KOTIOH, PnAmbKbT HNKORA He Tp8Ba Da N3IN3a N3BbH OCHOBaTa Ha TEHdxjepaT.

Korato OT KOHTPONHIA KIaapan 3anoue Na I3n3a npapa, TeHJkepaTa e DoCTURHana npabunHO Haurahe. HamaNete INTeH3ntetHa TOnPiHata TaKa, Ye da NOpdbpxKeT MHNmALHO n3nyckaHe Ha npapa. BpeMeTo 3a rotBeHe 3anoUBa B To3N MOMENT.

KpaHbBpeMeTo 3a roTBeHe n OTbapAne Ha KanaKa

Hnkora He cxbpaHbBaIte TeHdKePaTa cbc 3aTeHaT KaNaK.

IpeopbUBaMe Bn da Hama3BaTe rymeHOTO yINbTHHeNc pactNTeHa Ma3HnHa. MoKeTe Da ro npabInte YecTo.

ПОДРьЖКАHA KJIAPANAHA

IounctBaHe Ha KOHTpOINHn KJIaHa

• Pa36nIte IBaTa 60nta (13) B Kpaar Ha Kaapa C PoJxOJaIa OTBeptka. He 3a6paBaiTe, ye n Cneo pa3BvBaHeto IM He MoXeTe da CBaJIte cKo6ata.
• Pa3BnIte raiKaTa (14) c perynIpmyem raeueH KJIouH I a CBAIe 3aedHc 7aai6ata (15) OT dIO3aHa KOHTPOINH KIanaH. HatncHete naleca Ha KaNaka (17) Happei cBanTe cKo6ata Ha kanaKa. CBaIeTe KOHTPOINH KIanaH (8) nIO3aTa My (16) OT cKO6ata.
  -Почисте КОНТРОЛЯКЛАпAN (8) по Ттуаши ВODA TAKA, ue TexteCTTA BvB BvTpewHOCTаHa KJIAPANA DA ce DBNKN CBO6OДно. KorATO KJIAPANAHT e MHOrO 3aMbpcEN, HAKINCHETe ro npedBapITeHNo. He nI3PON3BaIte KOHTPOLHNA KJIAPAN, KorATO TexteCTTA BvB BvTpewHOCtTa My ce e zaklnHHILA.CbByKTe CE c npoDAbaUa, KOTo Ye dae KJIAPANA 3a NOuHCTBaHe Na CneuAniNCT NII Ue rO NOdMeHn.
  -Почисте Дюзата на Конт polинь клалан с улga. Преторв各方面 Да ИЗполь вerte Stpyя ТOTпа ВODа и мека четка плду ro hakiche Te npedbariteлно. Прodyхайт Дюзата, за длароверпдддпз Heя пеминава Вьздх.
  CnE KaTo NoocHtne KlaNaHa, NoCDyWeTe rO n CrNoBeTe BCuKn cactn B npaBnHata nocJeobateHIOCT. 3aDpXte IIO3aTa HA KOHTPOHNn Klanah (16) B cKObTa, HATNCHeTe naneua (17) Napei n 3aDpXte N DBeTe qactn Ha kanaKa. BHMMATEHO 3aBnIe RaKaTa (14) CbC 7aB6ata (15) KbM pe36ata Ha IIO3ata (16) IN BNTOBete 3a npNKpenBaHe Ha cKObata (13) KbM BbTpeuHn OTBOP Ha kanaKa. He 3aBnBaIe OSe BNTOBete n raKaTa. 3aDpXte KOHTPOHNn Klanah (8) C rOpHata Yact Ha dpXkata. Cera MoKeTe da 3aBnTe BNTOBete n raiKaTa.

(Φnrg.F)

Iounctbahe Ha o6e3oNaCTeHnKlaanah

• 3a Да поочитne Oобзораспени Клалан, CBале Te ДрьжkaТа Н Kaлиа, KaTO СледваTe Инструкшине В прдишна Тглaba.
• Pa3BnIte raiKaTa (18) n i CBAJeTe OT 7aH6ata (19). N3BaIeTe cIIINHbpa BbB bTpeHocTtHa KlaIaHa (20).
  -Почирстуше BCИЧКУ actN.Iренирьваме до почирсту клала на CBС STpy RA TO BOДA.CsI KaTO NOUcHITe KlaJaHa, NOUcHITe ro n crIo6eTe BCИЧКU actN B npaBUNHATA NOcJIeNoBAteJIHOCT.
• He n3noJI3BaIte TeHJxepaTa aKo 6ytaIOTO BbB bTpeuHocCTHa h o6e3OpaCtEnHnna KIaan He ce DmNn npaBnHIO dOpn cNei KaTO cTe ro NOncTnIn. CbpxKeTe ce c npOdaBaHa, KOIT Oe dae KIanaHa 3a noUcTBaHe Ha cneuaJInc TnIe Ro NpDMehn. (ΦnR.G)

3A6EJIEXKA:

Ako He cTe cnrgpHn KaK Da crIIObte N pa3rIIObte YacCTne PpeN i CLei NOUcTBAHeTO, He nouCtBaIte KOHTPOJHn I Obe3OpaNTeHNy KlaPAni. PoTbpcTe nOMoIOT KOMNETeHTe TExHnik.

CNEUJAJIHIN UHCTPYKLIIN - KAKBO DA IPIPABIM, KORATO:

Mekdy kanaka n Kopnyca ha ypea n3nna npa.

Bb3MOxHO e:

• TeHdxepaTa Da He e 3aTbOpena npabunHO. OTbOpete Kaana KTo 3aTbOpTe npabunHO.
• ГумehOTO уллт themselves 3ambpceHo Илл ИЗнорсHo. Почистовп.Tоюдменетуллт themselves TO.

OT KOHTponHHa Knaan He n3nn3a npa.

Bb3MOxHO e:

• TeHxepaTa da He e 3aTbOpeHa npabuInHO. NIOBTOpe Oepaunra Tio 3aTbapnHeTo.
  KoHTpOJIHHaT KlaNaH e 3AmBpcH. PoUHCTeTe KlaNaHa, KaTO cIa3BaTe INHCTpyKcHInTE.
  B TeHxepaTa Hama DoCTaTbUHO TeuHOCT. PIOBepTe KOINueCTBOTo TeuHOCT.
• YmehOTO ynIbTHHeHne e noCTabeHo HnepaBnIO nIN e n3HOe. NocHTBaTe nIN NOmHeTe ynIbTHHeHNeTo. IpenOpBvBame exeOJHa nOIMHa Ha ynIbTHHeHNeTo.

OT KOHTpONHn KJIanaH n3nn3a npekaneHo MHO r npapa.

Bb3MOxHO e:

KOTNoHbT da e npekaneHo ropeu. HamaJeTe hargBaHaTeO.
KoHTpOJIHnIaT KlaIaHa e 3aMbpcen. IOnuNCTe TKeIaHa, KaTo cna3BaTe INHCTpyKcUInTe

MHOROBAXHA3ABEJEKKA

Ipn HOpMaJIHATA yNtpe6a Ha TeHJKePaTa cactnte Ie n3HOCBaT. CbpxTe Ce c Ha- 1nna cepBn3, KOITo Da nIOmEnI. Ako IMate HraKABu CBMHeHn OTHOCHO npaBnHaTa pa60ta Ha cStemte 3a 6e3oNaChOCT, He n3NoL3BaIte TeHJKePaTa nOd hAraHe n ce CbpxTeC hAOIOT HAINTE yNbIHOMOSeHn cepBn3n.

При поимяна на части на тенджерата, Изюлзовп само оригинални pezeернч actи.

BPEME 3A TOTBEHE

BpeMeHaTa 3a roTBeHe ca cζe nHΦopMaζη, HO Moze da He ca ToCHN. ToCHNte BpeMeHa 3aBnCrt OT rOJIeMnHaTa I CbCToHmETo Ha XpaHInTeHnTe pOdyKtN.

ХРАHA	ВРЕМ 3A ГOTBEHE B МИНТI	HAJIЯГАЕ	ХРАHA	ВРЕМ 3A ГOTBEHE B МИНТI	HAJIЯГАЕ
СУПА			MECO
Суна OT риба	5	Виско	Агнeshko	11-13	Виско
Суна OT зеленчци	4-6	Виско	Нарязано телешko	9-13	Виско
Суна OT месо	27-30	Виско	Пиile (Зави со от terлого)	8-10	Виско
Лучena сuya	4-5	Виско	Езиг	9-10	Виско
Ористова сuya	5-7	Виско	Заек	10-12	Виско
Мakapонера сuya	3-5	Hисko	Пьдпдьк	12	Виско
ВAPИВА			3EЛЕнЧУЦ
Грах (празв装配лно наимсат)	9-13	Hисko	Зеле	6-8	Hисko
Леса (празв装配лно наимсата)	6-8	Виско	Червано зеле	6-8	Виско
Фасу (празв装配лно наимсат)	8-10	Виско	Ппаз	5-7	Виско
Насут (празв装配лно наимсат)	9-12	Виско	Зелен лук	3-5	Виско
Ориз	6-8	Виско	Спанak	4	Виско
РИБА			ДЕCEPTN
Варен xек	2-4	Hисko	Крем-kарамел	4-5	Hисko
Задушени xек	2-4	Виско	Комnot	7-8	Hисko
Пьсторы	3-5	Виско	Ори sterпунг	6	Hисko

TOTBEHE HA IAPA

To3n MeTOD ce n3nON3Ba 3a nprirotBHe Ha xpaHa Ha napata, OTdJIeHa O BpIaTa BOda. PndyKTInTe Ce NoCTaBt B KOuHnua Ha TpIHoXJHK TaKa, Ye BOdaTa Da He BnI3a B KOHTaK C xpaHaTa. 3aTBOpete Kaaka N I3UkaJaTe HeO6xOJIMOTO BpeMe 3a nprirotBHe B 3aBNCIMOCT OT BnDa Ha xpaHaTa.

PRECAUTI

Artapadura, 11·01013 Vitoria (Spain)

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