Authentique SS P05316 - Saucepan TEFAL - Free user manual and instructions

USER MANUAL Authentique SS P05316 TEFAL

For your safety this appliance is compliant with applicable standards and regulations: - Pressure Equipment Directive - Materials in contact with food items - Environment

This appliance has been designed for domestic home use. Take the time to read all the instructions and refer to the "Instructions for use".

Any commercial use, inappropriate use or failure to comply with the instructions, the manufacturer accepts no responsibility and the guarantee will not apply.

This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experienced and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

Children should be supervised to ensure that they do not play with the appliance.

As with any cooking appliance, supervise cooking closely if using the Pressure Cooker with children nearby or certain severely disabled persons.

Do not put your Pressure Cooker into a hot oven.

When the Pressure Cooker is under pressure, take great care when moving it. Do not touch hot surfaces (in particular any metal or stainless steel parts, they will be very hot). Use the handles and knobs, and wear gloves if necessary. Never use the lid knob to carry your pressure cooker.

Do not use your Pressure Cooker for any use other than that for which it is designed.

Check regularly that the pan handles are correctly attached. Tighten them if necessary.

Your Pressure Cooker cooks under pressure. Burns could result from boiling over if not used properly. Make sure that the Pressure Cooker is properly closed before bringing it up to pressure. (see Opening - Closing).

Never force the Pressure Cooker open. Make sure that the inside pressure has returned to normal. See paragraph “safety”.

Never use your Pressure Cooker without liquid: this could cause serious damage. Please ensure that there is always enough liquid during cooking.

Use heat source(s) that are compatible with your pressure cooker, in line with the instructions for use.

Never cook a milk based recipe 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 2/3 full (maximum filling marker).

For foods which expand during cooking, like rice, dried vegetables or stewed fruits, do not fill 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 before cooking. At the end of cooking, if the skin looks swollen, wait before taking it out the cooker and never stab the meat as hot juices and steam may scald you.

When cooking food with a thick texture (chick peas, 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. See paragraph “Before cooking”.

Do not use the Pressure Cooker to fry under pressure using oil.

Leave the safety systems alone, except for cleaning and maintenance in accordance with instructions.

Use only the appropriate TEFAL spare parts for your model. Particularly, use only pan and lid TEFAL.

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 use your pressure cooker to store acidic or salty foods, prior to and after cooking for this may damage your pressure cooker body.

If you notice that your pressure cooker is broken or cracked, do not attempt to open it under any circumstances; wait for it to cool down completely before moving it. Do not use it again and take it to a TEFAL Approved Service Centre for repair. Keep these instructions1

Diameter of Pressure Cooker base: *Product capacity with the lid in position. Technical information: Maximum operating pressure: 55 kPa (8 psi). Maximum safety pressure: 110 kPa (16 psi). Compatible heat sources NB: Pressure cookers are not suitable for use on Aga cookers.

Stainless steel models can be used on all hob types, including induction.

On an electric hob, use a hotplate of a diameter equal to or less than the diameter of the base of the Pressure Cooker.

On a ceramic hob, make sure that the bottom of the pan is perfectly clean.

On gas, the flame should not go beyond the base of the pan.

For all heat sources, make sure that your pressure cooker is well centered. TEFAL accessories

The following Authentique Pressure Cooker accessories are available from your dealer:

For other spare parts or repairs contact TEFAL After Sales Service.

Use only the appropriate TEFAL spare parts for your model.

Turn the tightening knob to the left to lower the clamp - Fig 1

Slide the lid horizontally onto the rim of the Pressure Cooker, making sure it sits properly on the pan.

Turn the tightening knob to the right until the clamp is in contact with the clamp hook on the Pressure Cooker.

To ensure that the lid is locked into position, turn the tightening knob again (at least three full turns).

Turn the tightening knob to the left to lower the clamp - Fig 2

Lift the lid to release it.

Slide it horizontally away from the pan.

Minimum 250 ml liquid (2 small cupfuls) - Fig 3 Maximum - Do not fill the pan over 2/3 full - Fig 4 For steam cooking*

Use at least 750 ml of liquid.

Place the trivet* (M) in the base of the pan.

Place the steaming basket* (G) on the trivet* For certain foods

For foods which expand during cooking, such as rice, dried vegetables, or stewed fruits, do not fill your Pressure Cooker more than half full. In the case of soups we recommend you do a fast decompression.

Turn the pan upside down to fit the handles. Place them in position, fit the screws and screw them up tightly - Fig 5

After using for a few days, tighten the screws again.

Place the pressure regulator valve on the steam outlet and press down fully - Fig 6

Place the trivet* (M) in the base of the pan.

GAS SEALED PLATE ELECTRICCERAMIC HALOGENINDUCTIONELECTRIC

COIL Descriptive diagram A - Pressure regulator valve B -Tightening knob C -Safety valve D -Clamp E -Steam outlet F -Gasket G - Steaming basket* H - Rivets I -Clamp hook J -Handle K - Fixing screw L -Pan M-Trivet* Stainless steel Total Capacity* Capacity Base Ø Models

11 L 10 L 20 cm PO 5316 Steam basket* 4.5 L or 6 L Ref. 792185 8 L or 10 L Ref. 792654 Gasket 4.5 L or 6 L Ref. 790141 8 L Ref. 790142 10 L Ref. 790138 Trivet* Ref. 792691 *depending on model2

Place the basket* (G) on the trivet*.

Fill 2/3 full with water.

Place the pressure cooker on a heat source and set to maximum power.

When steam escapes through the pressure regulator valve continuously, and a regular hissing sound (PSCHHHT) is heard, reduce the heat source and wait 20 minutes - Fig 7

When the 20 minutes are up, turn off the heat.

Reduce pressure by putting your Pressure Cooker under running water from the cold tap - Fig 8

When steam no longer comes from the pressure regulator valve, lift off the pressure valve and open the lid - Fig 9

Rinse the Pressure Cooker with water and dry it.

Use a metal scourer and a little diluted vinegar to remove any traces of scale.

Every time you use the Pressure Cooker, first check that the steam outlet is clear - Fig 10

Put the pressure regulator valve in position - Fig 6

Place the pressure cooker on a heat source and set to maximum power.

When the pressure regulator valve is turning regularly and emitting a hissing sound, cooking has begun. Turn down the heat - Fig 7

Time cooking as indicated in the recipes.

During cooking, check that the valve is revolving regularly and hissing. If there is not enough steam, turn the heat up slightly: if there is too much, turn it down.

As soon as cooking time is up, turn off the heat.

To release the steam

Once the heat has been turned off, you have two options:

Slow release of pressure: raise the valve up to the first notch on the steam outlet or remove it completely - Fig 11 Make sure that the cooker is positioned so that the steam is directed away from you. This method is used for stews, vegetables, meat joints and fish dishes. If you notice any food or liquid start to spray out from the valve when you are releasing steam, set the selector to cooking position then wait a minute and then gradually raise the pressure regulator valve again, making sure that nothing else spurts out.

Fast pressure release: put your pressure cooker under cold running water - Fig 8 This method is used for soups, rice, pasta, cake and pudding mixes, recipes containing rice or pasta and recipes with a high liquid content. If in doubt about which method of pressure release is correct, use the fast pressure release method.

When steam stops coming out of the pressure regulator valve: your pressure cooker is no longer under pressure.

Lift off the pressure valve - Fig 9.

Open the Pressure Cooker. When cooking frothy or starchy foods, do not release the pressure by raising the pressure regulator valve. Instead lift the pressure cooker away from the heat source, leave the pressure regulator valve in the cooking position and let the cooker cool slowly at room temperature (takes about 15 minutes) until the pressure indicator drops down. Reduce the recommended cooking time a little.

Wash after each use with warm water and washing- up liquid. To clean the inside of the pan

Use a scourer. To clean the outside of the pan

You can put the pan and the basket in the dishwasher. To clean the lid

Wash the lid under running water. To clean the pressure regulator valve

Clean the pressure regulator valve in water - Fig 12

Clean the steam outlet with a strong jet of water or a needle - Fig 10 To clean the safety valve

Clean the base of the safety valve inside the lid.

Make sure that it works properly by lightly pushing on the ball which you should be able to push down without any difficulty. - Fig 13 Do not use a sharp pointed object for this purpose.

Storage of your Pressure Cooker

Turn the lid upside down on the pan - Fig 14 To ensure that your Pressure Cooker lasts as long as possible

Avoid over-heating the pan when empty.

The browning and marks which may appear following repeated use do not affect the operation of the pressure cooker. *depending on model3 Recommendations for use

1 - Carefully supervise the cooking area if children

2 - A little steam may escape from the safety valve:

3 - When releasing steam, beware of the hot jet of

steam and keep your hands away.

4 - To move the Pressure Cooker, only carry using

the handles. Never use the tightening knob (b) to move or lift it.

5 - Do not leave food in the Pressure Cooker.

6 - Never use bleach or chlorine products.

7 - Never immerse the lid in water. Do not put the

lid in the dishwasher. 8 : Change the seal every year

9 - Do not use a sharp pointed object to clean the

10 - Make sure you get your pressure cooker

checked in a TEFAL Approved Service Centre after 10 years of use.

Frequently Asked Questions

1 - If you can't open the lid:

Check that there is no longer any pressure.

Release pressure and lift off the pressure valve.

If necessary, put back on the heat for a few seconds. 2 -- If the Pressure Cooker has been heated without any liquid inside:

Get the Pressure Cooker checked in a TEFAL Approved After Sales Service Centre.

3 - If there is no steam coming out of the pressure

regulator valve and the Pressure Cooker makes no noise during cooking:

Pressure has not risen inside the Pressure Cooker. This is usual during the first few minutes of heating. - If the problem persists, check that:

The heat setting is high enough.

The quantity of liquid in the pan is sufficient.

The pressure regulator valve is in position.

The Pressure Cooker is properly closed.

The pressure regulator valve is not dirty.

The gasket and rim of the pan are not damaged.

4 - If the safety valve is activated:

Let the Pressure Cooker cool down.

Release pressure and open cooker.

Check the steam outlet, pressure regulator valve, safety valve and the gasket.

5 - If steam leaks out around the lid, check:

That the lid is properly closed. If necessary, tighten it.

That the gasket is in good condition. Replace regularly.

That the gasket is correctly positioned inside the lid.

That the lid, safety valve and pressure regulator valve are clean.

That the rim of the pan is not damaged.

6 - If food is under-cooked or burnt, check:

That the heat setting is high enough.

Correct positioning of pressure regulator valve.

7 - If food has been burnt in the Pressure Cooker:

Fill the pan with water and leave for a little while before cleaning it.

If the inside of your pan shows iridescent or white marks (scale), clean it with vinegar or with a special cleaning product for stainless steel. To clean your Pressure Cooker if it has darkened

Clean the pan with a special stainless steel cleaner sold in your TEFAL Approved After Sales Service Centre. To change the gasket

Make sure that you buy the correct gasket for your model

To put the new gasket in place, please check the instructions on the back of the packaging.

Do not cut the gasket.4 Safety Your pressure cooker is equipped with several safety devices, 2 of which are for overpressure:

First device: the safety valve releases the pressure and steam escapes from under the module.

Second device: steam flows from between the lid and the pan. If one safety system is activated:

Turn the heat source off.

Let the pressure cooker cool down.

Check the steam outlet, pressure regulator valve, safety valve and the gasket. Guarantee

TEFAL pressure cookers have a 10 year guarantee from the date of purchase against any faulty materials or workmanship related to the pan or any premature damage of the metal base provided the product is used in accordance with the manufacturer’s recommended product instructions.

This guarantee does not include any damage due to inappropriate use or resulting from knocks, falls or by placing the product in the oven or the lid being cleaned in a dishwasher.

All other parts of your pressure cooker are guaranteed against defects in workmanship or materials, for the period of guarantee defined in valid legislation in force in the country where the product was purchased from the date of purchase.

The guarantee shall only be valid on presentation of a proof of purchase.

Only Authorised TEFAL Service Centres are entitled to give you the benefit of this guarantee (please refer to the website : www.tefal.com).

This product has been designed for domestic use only. Any commercial use, inappropriate use or failure to comply with the instructions, the manufacturer accepts no responsibility and the guarantee will not apply. Standard markings Marking Location Identification of manufacturer or trade mark Locking button Year of manufacture and batch Outside wall of pan (top rim) Model reference Outside wall of pan (top rim) Higher operating pressure (PF) Inside surface of pan clamp hook Maximum safety pressure (PS) Inside surface of pan clamp hook Capacity Outside bottom of pan5 Lentil Soup Ingredients: 500 gm lentil, 50 gm white rice, 6 glasses of water, ½ teaspoon salt, ½ teaspoon cumin powder, fine chopped onion, 1 dessert spoonful (10 ml) oil, ½ bouquet fine chopped parsley, toasted bread (optional). Delicious Recipes Serves 4Preparation: 30 min.Cooking: 20 min. Soup Clean and wash the lentils before you put them in the Authentique pressure cooker with 6 glasses of water. Close the pressure cooker. As soonas the valve starts to whistle, reduce the heat and leave to cook for 30 min.Release the pressure. During this time, fry the chopped onion in the oil.Pour the lentil with its liquid into a electric blender for 2 minutes thensieve to remove the skins. Pour it in the pressure cooker, add the onion,the rice, and the oil, stir with a wooden ladle on medium heat, when itboils, fit the lid and close the pressure cooker. As soon as the valve startsto whistle, reduce the heat and leave to cook for the specified time. Openthe lid, add the pepper, salt, and cumin and then the parsley. Stir.Serve with toasted bread. Vegetable Soup Ingredients: 4 potatoes 1 leek , 4 carrots, 1 turnip, 1litre of water, salt, pepper, 3 table spoons of crème fraîche (optional).Serves 4Preparation: 15 min.Cooking: 10 min. Peel and wash the vegetables. Cut the potatoes and the turnip into large dice. Thinly slice the carrotsand the leek.Pour 1 litre of water into the pressure cooker, and then add thevegetables, the salt and the pepper.Seal the pressure cooker. As soon as the valve begins to whistle, reducethe heat and cook for the recommended amount of time. Decompressunder water. If liked, the crème fraîche can be added before serving. All the recipes are intended for 4 people. For pressure cookers with a capacity of less than 6 litres, reduce the proportions by a third.6 Stuffed chicken Ingredients: 2 whole 'chickens each weighing 1 kg, ¼ cup pine kernels, ¼ cup peeled pistachio, 250 gm minced meat, 1 glass of rice, 2 glasses of water, ½ cup oil, 1 tea spoon of flour, 1 teaspoon of each : salt, pepper, cinnamon, turmeric, cardamon powder, 1 laurel leaf. Serves 4 Preparation: 20 min. Cooking: 65 min. Heat the oil in the pressure cooker on a high heat and brown the pine kernels and keep it aside. Then the pistachios. Fry the meat from all sidesand add the salt with ½ the quantity of the pepper, then pour in 2 glassesof water. Wash the rice and drain it, then add it to the meat, and stir. Closethe pressure cooker and put it on medium heat for 25 minutes. Whilecooking wash the chicken and clean the inside. When the rice is ready, mixit with pine kernels, pistachios and pepper. Stuff the chicken with rice, andclose the opening of the chicken by securing with string. Put the 2 chickensin the pressure cooker, add the laurel leaf and 2 glasses of water. Afterboiling, remove the skum, add salt and close the pressure cooker. Keep it onlow heat for 30 minutes. As soon as it is done, take out the chicken and putthem in an oven tray with a little of oil, keep in the oven for 10 minutes tobrown. While cooking, prepare the soup. Put one teaspoon of flour in theliquid from the cooked chicken, stir on medium heat until thickend.Serve in a big dish decorated with chopped parsely.Soup is optional.Optional: you can brown vermicelli with oil before adding to soup. Vegetables Stuffed Cabbage Serves 5 Preparation: 30 min. Cooking: 15 min. Ingredients: 1 whole cabbage weighing 1.5 kg, ¼ cup oil, 8 garlic gloves, peeled and crushed, ½ glass of lemon juice, 1 tablespoon ful of tomato puree, 1 teaspoon of dry mint. Stuffing: 1 ½ glasses of rice, 500 g minced meat, salt, pepper, cinnamon. Cut the thick ribs off the cabbage and separate the leaves, boil in water for one minute, and keep aside, cut the leaves into medium pieces. Prepare thestuffing and stuff the cabbage leaves (spread on a flat dish and put the stuffin its centre then fold). Arrange the stuffed cabbage leaves inside thepressure cooker then add the oil. Dissolve the tomato puree in three glassesof water, add the garlic and the dry mint and pour on the stuffed cabbageleaves. Close the pressure cooker. As soon as the valve starts to whistle,reduce the heat and leave to cook for 15 minutes. Release the pressure. Carefully pour the cooked stuffed cabbage and liquid into a large dish.Serve with yogurt. Poultry7 Citrus cod parcels* Ingredients: 4 cod fillet steaks each weighing 150 g, 1 grapefruit, 1 orange, the juice of 1 lime, 2 tomatoes, 1 onion, 2 chopped shallots, 60 g butter, a few leavesof fresh tarragon, salt and pepper.Serves 4Preparation: 25 min.Cooking: 7 min. Cut the tomatoes into slices. Peel the onion and chop into very small pieces. Peel the grapefruit and the orange and remove the pith. Separateinto segments, making sure that you keep all the juice.Take four sheets of aluminum foil and place 3 slices of tomato on thecentre of each sheet, slightly overlapping one another. Cover with some ofthe onion and the chopped shallots. Add a few leaves of tarragon andplace the cod fillets on top. Lift up the edges of each parcel in order topour 1 dessert spoonful of grapefruit/orange juice on top of the fishwithout spilling. Add a few drops of lime juice, and season with salt andpepper. Arrange 1 wedge of grapefruit, 2 wedges of orange and 15 g freshbutter on top of each fish fillet. Close the parcels firmly before placingthem gently in the steam basket. Pour 750 ml of water into the pressurecooker. Place the steam basket on its stand inside the pressure cooker,making sure that it is not touching the water. Close the pressure cooker. Assoon as the valve starts to whistle, reduce the heat and leave to cook forthe specified time. Immerse the pressure cooker into a bowl of cold waterto cool it down quickly before opening. Remove the steam basket from thepressure cooker and gently place 1 cod parcel onto each plate. Open the parcels at the table using scissors. They can be served with anavocado salad. Meat & Vegetable Peas with meat & tomato Ingredients: 2 kg washed fresh peas, 500 gm. meat cut into medium size cubes,3 carrots (diced or thinly sliced), 1 ½ kg fresh tomatoes, 4 garlic gloves, salt,pepper, cinnamon, ½ glass of vegetable oil, 3 glasses of water, 1 bouquet ofcoriander.Serves 5Preparation: 15 min.Cooking: 40 min. Peel and cut the tomato and process in a blender. Boil the meat in 450 ml water in the Authentique pressure cooker, remove the skum. Close thepressure cooker. As soon as the valve starts to whistle, reduce the heat andleave to cook for 20 minutes. Remove the meat and keep warm, clean thepressure cooker, then add the carrots, peas, oil and put it on a mediumheat and stir for 5 minutes. Add the tomato, garlic, coriander, and thewater, then close the pressure cooker. As soon as the valve starts towhistle, reduce the heat and leave to cook for 15 minutes.Serve with hot rice. Fish *depending on model8 Home made Deserts Sweet Rice Ingredients: 1 cup of rice, 5 glasses water, 2 cups of sugar, 600 gm white cheese, 5 pieces of arabic musk, ½ glass of rose water. Serves 7 Preparation: 20 min. Cooking: 90 min. If the cheese is salty, cut it in to thin slices and soak in water, change the water every 15 minutes until the cheese becomes sweet, drain and keepaside. Wash the rice several times. Pour water into the pressure cooker thenadd the rice and stir. Close the pressure cooker. As soon as the valve starts towhistle, reduce the heat and leave to cook for 45 minutes. Put the rice in ablender to make it smooth. Then put the rice in the pressure cooker onmedium heat, stir with a wooden ladle, add the sugar and stir. If the rice istoo hard add ½ glass of water. Close the pressure cooker. As soon as thevalve starts to whistle, reduce the heat and leave to cook for 60 minutes.Add the musk powder with one spoon of sugar then the rose water and stir.Add the cheese slowly step by step to dissolve in the mixture.Pour in dishes and serve. Mufattaqah Ingredients: 500 g sesame juice, 500 g rice, 1 kg sugar, ¼ glass turmeric, ½ teaspoon cinnamon, 5 glasses water, 1 cup of pine kernels. Serves 10 Preparation: 20 min. Cooking: 180 min. Wash the rice several times and soak in warm water for 3 hours. Drain the rice and put it in the pressure cooker, on high heat, add the turmeric, and10 glasses of water, stir a little. When it boils close the pressure cooker. Assoon as the valve starts to whistle, reduce the heat and leave to cook for30 minutes. Add the sesame juice, the sugar, and the cinnamon, stir wellwith a wooden ladle, then put the pressure cooker on the heat, stir themixture until boiling. Close the pressure cooker. As soon as the valve startsto whistle, reduce the heat and leave to cook for 60 minutes. Open thepressure cooker and put it on low heat and stir the Mufattaqah with awooden ladle to prevent sticking, stir continuously for 45 minutes (dependson Quality of sesame oil) until it becomes one full unit and the yellow oil(sesame oil) of the Mufattaqah comes out. Add the pine kernels, mix it. Pourin dishes and let it cool, then serve.910 Σημαντικές προφυλάξεις Για την ασφάλειά σασ, η παρούσα συσκευή έχει κατασκευαστεί σύµφωνα µε τα εφαρµοστέα πρτυπα και κανονισµούσ.

Retirez la soupape - Fig 9.