Magefesa IM Practika Plus - Manual (Page 11)

8. FILLING
1. Never fill the pot more than 2/3
of its capacity including the
liquid you have added (FIG. A1).
2. When cooking food that expand
during cooking such as rice or
dried vegetables do not fill the
unit over 1/2 of its capacity
(FIG. A2).
If overfilled, the safety elements
may become impaired (risk of
scalding).
3. Never forget to add liquid, never
use less than 0.26 Qts. (1/4 liter)
of liquid as this could cause dry
cooking, resulting in damages
to the pressure cooker, as
complete evaporation will spoil
food and overheat the cooker
(FIG. A3).
4. For steaming, place insert in 0.79
Qts. (3/4 liter) of boiling water.
Place ingredients in the optional
steamer insert (FIG. A4).
5. Be aware that certain foods
such as pearl barley, fruits and
pasta can produce foam
blocking the pressure release
systems (steam vent). These
foods should not be cooked in
a pressure cooker. Stir salt until
is completely dissolved. To avoid
damage to the stainless steel,
do not store salt water or heavily
salted foods in the pressure
cooker. Even the smallest
amount of dampness containing
salt could cause corrosion.
FIG.A2
1/2
FIG.A3
0.26 Qts.
FIG.A4
0.79 Qts.
2/3
FIG.A1
9
minimum quantity
maximum quantity