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Trial Run before Cooking

Even if you have used a pressure cooker previously, take a trial run before cooking in your kitchen. This section will take you step-by-step through your trial run in about 30 minutes.
1. Preliminary Steps

Remove label and wash cooker, removing any adhesive with baby or vegetable oil. Read The benefits of Pressure cooking, Important Safeguards, Parts of a United Pressure Cooker and Basic Product Information. Identify parts. Remove and place the pressure regulator on the steam vent, the sealing ring on the lid curl. Close and open the pressure cooker a few times.

2. Placing Cooker on Stove

Pour 2 cups water in cooker body. Add 1 teaspoon (5 ml) lemon juice or vinegar (not for anodised cookers) to prevent discolouring the cooker. Remove pressure regulator from steam vent. Look through steam vent and ensure it is clear.

Check and adjust the seating of the sealing ring on the lid curl by patting down snugly. Close cooker. Place cooker on high heat.
3. Ensuring a Steam-tight Seal When water boils, hot air and/or steam should issue only from the steam vent. If steam comes out around the edge of the lid, check the centralization of the lid thus: unlatch and reposition the lid by moving the lid slightly towards the spot where steam is escaping and relatch. DO NOT TOUCH LID with bare hands since it will be hot.
4. Placing the Pressure Regulator

The pressure regulator automatically maintains the cooking pressure of about 15 pounds per square inch (1 kg per square cm). The pressure regulator has to be placed on the steam vent and pressed into position. When the pressure regulator is pressed down on the steam vent, there is a slight click which indicates the pressure regulator is in the correct position.
5. How to Recognize Full Operating Pressure

After the pressure regulator is placed on the steam vent, there is at first a very low hissing sound of steam from the pressure regulator. Then steam emission increases to full force and the pressure regulator lifts with a whistling sound. The cooker is now at full operating pressure. This is the point at which to reduce heat and start timing the recipe.
6. Maintaining Pressure on Reduced Heat

Once full pressure is reached, reduce heat from HIGH to MEDIUM or lower. The pressure inside the cooker will be maintained at about 15 pounds per square inch (1 kg per square cm). If the cooker whistles too frequently (more than 4 whistles per minute), reduce the heat still further. If there is no steam coming out of the pressure regulator for a few minutes, increase the heat gradually until the steam comes out. Please remember that, particularly on electric heat, it may take some time for heat level adjustments to have an effect on the frequency of whistles. A little practice will make clear the correct heat setting and adjustments, if any, that may be required.
7. Releasing Pressure

Turn off heat. Remove pressure cooker from heat. With a fork, slightly lift pressure regulator to release steam. Do not remove pressure regulator.
8. Final Steps

Open cooker. Empty out water. Wash and wipe dry body, lid and pressure regulator. Store without closing the pressure cooker. Before cooking in your Pressure Cooker, READ THE UNITED COOKBOOK/INSTRUCTION MANUAL WHICH CAME WITH YOUR COOKER.