Olympic OR0964 - Saucepan SOLAC - Free user manual and instructions

USER MANUAL Olympic OR0964 SOLAC

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.
l) 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 cooker 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	PRESSURE FOOD COOKING		PRESSURE
	TIME IN MINUTES	TIME IN MINUTES

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

POKNY - CO ROBIT, AK:

Vychadza para medzi vekom a hrncom.

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(Φn.r. F)

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CNEUJIHNIHHCTPYKUN - KAKBO DA PPABUM, KORATO:

Mekdy kanaka n Kopnyca Ha ypea n3n3a napa.

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BPEME 3A FOTBEHE

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ХPAHABPEME 3A	HAJIЯГАЕ XPAHABPEME 3A		HAJIЯГАЕ
	TOTBEHE B	TOTBEHE B
	MINHUYTи	MINHUYTи

CYIAMECO

Сuya ot риба 5 Виско ArHEшko 11-13 Виско
Сuya ot зеленчци 4-6 Виско Нарязано тelenшко 9-13			Виско
Сuya ot месо	27-30	Виско	Плп (завису от лесу)	8-10	Виско
Лучona сuya	4-5 ВискоЕзк		9-10	Виско
Орizuова сuya	5-7 Виско 3aek		10-12 Виско
Мakapонера сuya	3-5	Hисko	Пьдпдьк	12	Виско

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