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12. ANTI-TAMPER FLOAT VALVE GUARD: A screen on the Lid covers the Float Valve, so it cannot
be tampered with.
B. SPECIAL FEATURES
1. LCD DISPLAY: The LCD Display on your One Touch Quick pot offers a wide range of 44
preprogrammed choices. Cooking time may be adjusted to suit any recipe or personal preference.
The display changes color based on its operation.
2. KEEP WARM MODE: At completion of cooking cycle, the Unit will automatically shift to Keep
Warm mode. Keep Warm mode keeps cooked food warm for up to 24 hrs.
NOTE: Foods kept at Keep Warm mode for longer than 6–8 hrs. may lose their flavor and texture
that can be a food concern when left on the Keep Warm function too long.
3. STEAM RELEASE SWITCH: Quickly lowers pressure. Move the Release Switch on the top of the
Lid from the Closed to the Open position to open the Pressure Release Valve.
WARNING: Hot steam is released from the Pressure Release Valve. DO NOT USE BARE HANDS
to open Pressure Release Valve.
4. ONE-TOUCH TECHNOLOGY: With 44 preprogrammed default settings, favorite dishes could be
ready quickly and easily cooked to perfection in a single pot with a single touch of a button and a turn
of a dial.
5. COOL-TO-THE-TOUCH LID HANDLE: The Handle stays cool to the touch, so you can open the
Lid even when there is hot food inside. It is always recommended to use oven mitts when opening
the Lid after the cooking cycle is complete.
6. STAINLESS STEEL INNER POT: The Inner Pot is made of stainless steel, which means it is
completely PTFA and PFOA free.
RELEASING PRESSURE
NATURAL RELEASE AND RAPID RELEASE
• Natural release and rapid release are two methods that commonly used to depressurize a pressure
cooker once active cooking is done. Pressure cookers use steam pressure that builds up inside the
closed pot to cook food. As the pot heats up, the liquid inside forms steam, which raises the pressure
in the pot, cooking food at up to triple the normal rate.
• After active cooking is done, the pressure built up inside the pressure cooker needs to be released.
• The One Touch Quick pot has a safety mecha- nism that prevents the Lid from opening until the
pressure has been lowered. There are two ways to release the pressure within the Unit: natural rap-
id release. While both methods depressurize the Unit, the process for each method differs, and each
process has a different impact on the food inside the Unit.
HOW NATURAL RELEASE WORKS AND WHEN TO USE IT
• Natural release lets pressure reduce slowly on its own. Once the active cooking cycle is done, you
can press the Cancel Button on the Control Panel and the pressure will automatically drop inside the
pressure cooker slowly. Because of this slow drop in pressure and heat when using natural release,
food continues cooking even though active cooking is done.
• Use this method to reduce pressure when cooking meats, foods that increase in volume or that
foam, soups, or any other foods that are primarily liquid.
• Timing for natural release varies and will differ based on the type and amount of food being cooked.
Generally, natural release takes between 20 and 60 mins.
• NOTE: To check all pressure has been released by sliding the Steam Release Switch to the Open
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position and let go. There should not be any steam releasing from the Unit.
HOW RAPID RELEASE WORKS AND WHEN TO USE IT
• To use rapid release, once the active cooking cycle is done, you can cancel the cooking cycle by
pressing the Cancel Button. Then, slide the Steam Release Switch to the Open position and let go,
wait for the steam to evacuate. Once the steam has been released, the Lid will freely slide open.
• The rapid release process requires an extra degree of attention because a burst of steam is
released through the Pressure Release Valve. Rapid release takes no more than a few minutes and
works best with foods like eggs, vegetables, or delicate ingredients that do not benefit from any extra
cooking time. This method is also helpful when you need to check the doneness of food or to add
additional ingredients to the One Touch Quick pot, such as when cooking a stew.
• Avoid using rapid release when cooking foods that foam, froth, or that may increase in volume,
such as legumes, or foods that are mostly liquid, such as soup, because the liquid can boil up and
vent through the Pressure Release Valve.
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