About pressure

Q1. I put the lid on properly, but steam leaks from around the lid,
　　　and no pressure develops.

Turn off the stove and release the vapors completely from the pot.

1. Check if the lid is completely sealed.
2. Remove the lid and check if the rubber gasket is set properly.
3. Check if there is anything between the rubber gasket and the lid.
4. Double-check if the rubber gasket is damaged.

Q2. The valve is not pushed up to level 2 even after a while.

Turn off the heat first, and follow the troubleshooting procedures in the Owner’s Manual.

Q3. The valve is not pushed up.

1. Check if the lid is completely sealed.
   -> Turn the lid till you hear a click.
2. Check if the rubber gasket is properly set. Is there anything between the rubber gasket and the lid?
   -> Set the rubber gasket properly.
3. Check if the rubber gasket is cracked. Is the rubber gasket deteriorated?
   -> Replace the rubber gasket with a new one.
4. Are the valve and valve cap loose?
   -> Fasten them with a screwdriver.
5. Check if the rubber gasket is deteriorated.
   -> It is time to replace the gasket with a new one if the rubber of the safety valve is discolored and has lost its resilience. Please contact us or a dealer. We will check or replace it. (* In Japan only)
6. Did you replace the “center spring” of the center valve?
   -> It may be lost when the cooker was disassembled and cleaned.

Q4. Is there a tip for keeping the valve at the same level?

[keeping at level 2]
The valve may fall down little by little if the heat is too low when the room temperature is low. Turn the heat higher till the valve goes up to level 2, and adjust it to a lower heat.

[Keeping at level 1]
Do not use high heat; use medium heat. Turn down to extremely low heat as soon as the valve goes up to level 1. The valve should stay at level 1 for about 5 to 10 minutes.

Q5. Does cooking time vary with the amount of food put into the cooker?

No. Cooking or steaming time does not vary with the amount of food in the pot. The only difference is the time between when the valve is pushed up and when the cooker is set over the heat.

Q6. After about 3-4 minutes of cooking,
　　　water came out instead of steam from the center valve.

(1) Too much food in the cooker, (2) the heat is too high, or (3) the water in the cooker is thick, are the possible causes.
Turn off the heat, and cool it down till the pressure is completely gone. Open the lid to check the inside. Take the food out if there is too much. Use a lower heat if high heat is the cause. If the water is thick, cook without the lid and with no pressure.

Precautions for use

Q7. Why can I not use oil or baking soda?

Baking soda is dangerous because it expands rapidly in response to heat.
Oil may be blown-up from the center valve and that is also dangerous. Do not cook thick sauce using flour, etc. with the lid on.

Q8. Doesn’t waterless cooking cause burned food or overheating?

Little water evaporates inside of a well sealed pressure cooker, in addition to water contained in vegetables. This is enough to cook quickly and nicely without extra water.
Broth or water is evaporated causing burned foods or overheating if it is cooked too long or with higher heat.

Q9. Are there any considerations for cooking foods which produce scum?

Get rid of scum from the foods in which water is added after vegetables or meat are fried, such as curry or stew, before covering with the lid.
When you boil down without the lid on after some cooking, take the scum out.
Before cooking, moisten Konjac with steam or by pouring off the hot water, or put burdock in vinegar water.

Q10. Why does white rice look grayish when it is cooked in the pressure cooker?

Starch contained in the rice becomes waxy translucent and looks slightly gray when it is cooked quickly at high temperature (120 °C or higher). It is harmless to humans, and there is no problem in terms of nutrition and taste.

About food cooked using our cooker

Q11. As a result of cooking for the amount of time specified in the cookbook, it came out too soft. Why?

Cooking time varies depending on size and dryness (hardness) of the food in the same manner as for normal cooking.
Cooking time indicated in the cookbook is only estimation for food in general. It is recommended to use a slightly smaller amount of food and time to cook, because you can always make adjustments later in terms of flavor and doneness.

Q12. It tastes slightly lighter than I want when I cook boiled fish.
　　　　Can you give me any tips for cooking flavored fish?

It may come out with a slightly plain flavor with the normal amount of seasoning due to less evaporation of the broth in the pressure cooker in a short period of time.
Please be advised to season the fish beforehand. Try using a vegetable steamer with a lid resting directly on the food, or boil down while basting.

Customer service

Q13. When do I need to replace parts?

Rubber gasket and safety valve are required to be replaced as necessary, because they degradate from repeated heating.
Replace the rubber gasket as soon as possible when cracks or damage occur, because it can cause steam to leak.
Other parts may be damaged depending on the handling.
Please replace them with our parts (fee-based). Please contact us or a dealer for replacement or sales of parts.
(* In Japan only)