Kuhn Rikon Duromatic & Durotherm Pressure Cookers Manual

User Manual: kuhn-rikon-duromatic-manual Fante's Kitchen Shop

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Gebrauchsanweisung
Mode d’emploi
Instruction manual
Istruzioni per l’uso
Manual de Instrucciones

N
Nella maggior parte delle case c'è una pentola a pressione. Tutto
qu
quello che potrete cucinare con la pentola a pressione ve lo riverlà
qu
questo libro, e sarà molto di più che solo patate e verdura.

F
Fantasia in cucina con Duromatic

La plupart des foyers possèdent un autocuiseur. Ce livre prouve
qu
que cet appareil permet de préparer bien plus que des pommes
de terre et des légumes.

La cuisine créative avec le Duromatic

In den meisten Haushalten steht ein Schnellkochtopf. Dass man
damit viel mehr zubereiten kann als nur Kartoffeln und Gemüse,
zeigt dieses Kochbuch.

Kreativ kochen im Duromatic

Bestellkarte / Carte de commande / Carta d'ordinazione
Bes

Art. 6795 09.08

DUROMATIC

Gebrauchsanweisung
Mode d’emploi

1 – 22

27 – 48

Instruction manual

53 – 74

Istruzioni per l’uso

79 – 100

Manual de Instrucciones

105 – 126

ESP

Diese Gebrauchsanweisung gilt für alle Schnellkochtöpfe mit der
Bodenmarkierung «DUROMATIC» und «DUROTHERM»
(alle Angaben sind auf dem Boden markiert, siehe auch Kap. 13)
Ce mode d’emploi est valable pour tous les autocuiseurs KUHN RIKON portant
l’inscription sur le fond «DUROMATIC» et «DUROTHERM»
(toutes les indications sont inscrites sur le fond, voir également chap. 13)
These instructions only apply to KUHN RIKON pressure cookers marked (base
marking) as «DUROMATIC» and «DUROTHERM»
(all information is etched into the base, see also section 13)
Queste istruzioni per l’uso valgono per tutte le pentole a pressione della
KUHN RIKON con impresso sul fondo il marchio «DUROMATIC» e «DUROTHERM»
(tutte le indicazioni sono marcate sul fondo della pentola, vedi anche cap. 13)

Zubehör/Ersatzteile

23 – 26

Accessoires / Pièces de rechange

49 – 52

Accessories / Spare parts

75 – 78

Accessori / Pezzi di ricambio

101 – 104

Accesorios / Piezas de repuesto

127 – 130

ESP

Estas instrucciones de uso sirven para todas las ollas a presión de la
marca «DUROMATIC» y «DUROTHERM»
(toda la información referente al producto está marcada en el fondo de la olla,
ver también cap. 13)

1
2
3
4
5
6

4 3

7
8
9
10
11
1
2
3
4
5
6
7

8
11
9

3
5

8
9
10
11
1
2
3
4
5
6
7
8
9
10
11

Siebeinsatz
Schnellkochtopf
Abdeckhaube
Ventilköpfchen
SI-Ventil
(zweite Sicherheitseinrichtung)
Ventil mit Druckanzeiger
(erste Sicherheitseinrichtung)
Topf- bzw. Deckelstiel
Gummidichtung
Schnellkochtopf
Seitengriff Topf/Deckel
Gegengriff Topf

1
2
3
4
5
6
7
8
9
10

Cestello multi cucina
Pentola a pressione
Tappo per valvola
Testina valvola
Valvola di sicurezza SI
(secondo dispositivo di sicurezza)
Valvola con indicatore di pressione
(primo dispositivo di sicurezza)
Manico lungo della pentola
o del coperchio
Guarnizione di gomma
Pentola a pressione
Manico laterale della
pentola/coperchio
Manico opposto della pentola

Grille
11
Autocuiseur
Cape protectrice
1 Rejilla para cocción al vapor
Bouton de retenue
2 Olla a presión
Soupape SI
3 Campana de la válvula
(deuxième dispositif de sécurité)
4 Cápsula para la válvula
Soupape avec indicateur de pression 5 Válvula de seguridad (segundo
(premier dispositif de sécurité)
dispositivo de seguridad)
Manche de la marmite et du
6 Válvula con indicador de presión
couvercle
(primer dispositivo de seguridad)
Joint en caoutchouc
7 Mango de la olla, respectivamente
Autocuiseur
de la tapa
Poignée latérale marmite/couvercle
8 Junta de goma
Contre-poignée marmite
9 Olla a presión
10 Asa lateral de la tapa/cuerpo
Trivet
11 Asa de la olla
Pressure cooker
(para modelos con mango)
Protection cap
Valve cap
SI valve (secondary safety device))
Valve with pressure indicator stem
(primary safety device)
Pan or lid handle
Rubber gasket
Pressure cooker
Pan/lid side grips
Pan grip

DUROMATIC
Contents
1. The advantages of your DUROMATIC pressure cooker
at a glance
2. Directions for proper use
3. Safety
4. Using the pressure cooker for the first time
5. Filling
6. Checking the valve
7. Closing
8. Cooking under pressure
9. Reducing steam pressure and opening
10. Cleaning and care instructions for the DUROMATIC
11. Troubleshooting the DUROMATIC
12. Guarantee
13. Repair and service addresses
14. Environmental protection/disposal
15. Table of cooking times
16. DUROMATIC accessories
17. DUROMATIC spare parts
18. DUROTHERM TIMAX spare parts

54
55
56
57
58
58
59
60
62
64
68
69
69
70
71
75
76
78

SYMBOL EXPLANATIONS
Important safety information

Tip/Note

1. The advantages of your DUROMATIC
pressure cooker at a glance
•
•
•
•
•
•
•
•
•

Preserves vitamins (for your health)
Saves energy and time (approx. one third of the usual cooking time)
Stay cool plastic fittings (for safe handling)
Capacity marks (on the inside: one-half and two-thirds fill levels)
Fully-automatic lid locking system (prevents opening under pressure)
Flavour valve (preserves natural flavours and food colours)
Acoustic and visual pressure indicator (for easy control)
Multiple over-pressure safety devices (for your safety)
Superthermic-sandwichbase (for rapid and even heat absorption on all heat
sources including halogen and induction)
• Rust-free stainless steel (guarantees durability and long life)
• Some models with automatic 2-stage pressure reduction function
• Products that are very easy to service and care for

1.1

The additional advantages of your
pressure cooker with non-stick coating

In addition to the well-known features of KUHN RIKON pressure cookers,
this coating offers you further decisive advantages:
•
•
•
•
•

Hard, highly-resistant titanium base coating
Non-stick coating (no difficult-to-remove food residues)
Quick browning possible
Simple cleaning
Multifunctional pan: crisp fry in the traditional manner, then cook until
done under pressure (cooking time under pressure approx. a 1/3 of normal
cooking time)

2. Directions for proper use
The pressure cooker is intended for cooking foods to which liquid has been
added, and can be used on all cooking ranges including induction hobs in
homes and the catering trade.

KUHN RIKON Ltd. pressure cookers are particularly suited for foods
that normally require a long cooking time, e.g.:
Soups
Meats (e.g. joints, goulash, stews etc.)
Vegetables
Potatoes / some cereals and pulses
Dried foods

The pressure cooker cooks under pressure.
Although the pressure cooker is characterized by a level of quality
and safety, injury (by scalding) or material damage resulting from
misuse or improper use cannot be ruled out. For this reason, take
careful note of the safety instructions marked in red.

3. Safety
Read the operating instructions thoroughly before using your pressure cooker. Pay special
attention to the sections on testing, cleaning and caring for the safety devices. Please
carefully observe the safety instructions marked with a red triangle.

IMPORTANT SAFETY INSTRUCTIONS
Always observe the following basic safety precautions when using your pressure cooker
1. Read all the instructions.
2. Never touch hot surfaces. Only hold the pressure cooker by the lid handle and/or side grips.
3. Close supervision is necessary when the pressure cooker is used near children.
4. Never place the pressure cooker in a heated oven.
5. Read section 4 before using the pressure cooker on a gas hob.
6. Always use extreme care when handling your pressure cooker, especially when it contains
hot liquids.
7. Never use the pressure cooker for anything other than its intended purpose. (See section 2)
8. This appliance cooks under pressure. Improper use may result in scalding injury. Ensure the
cooker is properly closed before using it. (See section 7)
9. Do not fill the unit over two-thirds full. When cooking foods that expand during cooking, such
as rice or dried vegetables, do not fill the unit over one-half full. (See section 5)
10. This cooker is not suitable for the preparation of apple compote, cranberries, porridge
(oat flakes), barley or other cereals (except those listed on page 73), peas, pasta, macaroni
or rhubarb. These foods tend to foam and froth and could block the valve. These foods
should not be cooked in a pressure cooker.
11. Before each use, ensure that the movement of the pressure indicator in the valve is
unobstructed. (See section 6)
12. Do not open the pressure cooker until it has cooled and the internal pressure has reduced.
If the handles cannot be pushed apart, or can only be pushed apart with difficulty, this indicates
that the cooker is still pressurized. Do not force the cooker open. Any pressure in the cooker
can be hazardous. (See section 9)
13. This pressure cooker must not be used for frying in oil under pressure.
14. Follow the instructions for cleaning and care after each use.
15. After normal cooking pressure has been reached, reduce the heat so that all the liquid inside
the cooker does not escape as steam.

SAVE THESE INSTRUCTIONS!
56

4. Using the pressure cooker for the first time
Before using the pressure cooker the first time, wash the pan, lid and gasket
with hot, soapy water.
On electric cookers, the diameter of the pressure cooker base should match
that of the hotplate or ring. The compatible hob diameter is etched into the
base of the pan. (See section 13)
On some induction cookers noise may be generated whilst cooking under certain
conditions on account of cookware oscillation in sympathy with the magnetic field.
Unfortunately this cannot be prevented when using this cookware.
If you cook on gas, never allow the gas flame to lick the sides of the pan. If you
do, the exterior of the pan will become discoloured and the grips (or handles) will
overheat and degrade. We recommend using a flame protector. (See section 16)

4.1

Using your non-stick DUROMATIC pressure cooker for the first time

After washing out the pressure cooker thoroughly with warm water to which
washing-up liquid has been added, place a few drops of cooking oil into the
pressure cooker prior to its first use and then wipe out with a paper kitchen towel.

5. Filling
Never fill the pan more than two-thirds full including the liquid you
have added (see the two-thirds mark on the inside of the pan).
Never fill the cooker beyond half full if you are preparing soup,
certain cereals, dried pulses (see page 73) or dried beans.
If overfilled, the safety elements may become impaired
(risk of scalding).

Never forget to add liquid (see the table of cooking times in section 15),
as complete evaporation will spoil food and overheat the cooker.

Stir salt until it 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 will cause corrosion.

6. Checking the valve
The valve is a safety device!
Check whether the valve cap is screwed on tightly; if not, screw it on
tightly (see the cleaning and care instructions in section 10).

Check to see whether the valve is free to move by
pulling gently on the pressure indicator. If the valve
cannot be moved, do not use the pressure cooker.
(see Troubleshooting in section 11)

7. Closing
Place the gasket carefully into the lid, ensuring that it lies on the roof and
under the flanges.

Check that the coloured safety bolt is pushing into the gasket.

1 Safety bolt and spring
(built into handle)

2 The gasket shape illustrated
occurs only when the lid is
not in use
3

3 Lid handle

Long handle model:
Place the lid on the pan as shown.
The positioning triangle on the lid must be aligned with the triangle on the pan
handle.

Turn the lid in a clockwise direction until the
handle of the lid is over the handle of the pan.

Check: The pressure cooker is correctly closed if the handle on the lid
is positioned directly over the handle on the pan.

Side grip model:
Place the lid on the pan as shown. The positioning triangle on the lid should be
aligned with the centre of the grip on the pan.

Turn the lid in a clockwise direction until the grip
on the lid is over the grip of the pan.

Check: The pressure cooker is correctly closed if the grips of the
lid are positioned directly over the grips on the pan.

8. Cooking under pressure
Only hold the hot pressure cooker by its grips or handles. Always
handle the pressure cooker with extreme care, especially if it is filled
with hot liquid. If your pan has metallic handles, the use of oven
gloves may be necessary.

To avoid damage to the appliance, never allow the pressure
cooker to boil dry.

Never leave an empty pressure cooker on a hot hob.

This cooker is not suitable for the preparation of apple compote,
cranberries, porridge (oat flakes), barley or other cereals (except those
listed on page 73), peas, pasta, macaroni or rhubarb. These foods
tend to foam and froth and could block the valve.

In the case of problems during cooking: remove the pressure cooker
from the heat source and allow it to cool.

Place the properly closed cooker on a heat source commensurate with the size
of the pressure cooker base. See underside of cooker base for correct size.
(See section 13) Next turn the heat source up to full power.

As food begins to boil, any air present in the pressure cooker firstly escapes
through the valve. The valve cap will then move up. Now, the pressure indicator
stem rises with increasing pressure inside the pressure cooker. Please observe:
after a short while the first red (pressure indication) line will become visible indicating that cooking level 1 has been reached.

The cooking time begins (see the cooking time table in section 15)
once the desired cooking level has been reached.

Meaning of cooking levels:
Cooking level 1
Gentle cooking at a low cooking pressure (0.4 bar).

Cooking level 1 is reached as soon as the first
red line on the pressure indicator stem is visible.
The first red line should always be visible during
the entire cooking time.

Cooking level 2
Rapid cooking at a high cooking pressure (0.8 bar).
Cooking level 2 is reached when both red lines on
the pressure indicator stem are visible. The second
red line should always be visible during the entire
cooking time.

To maintain the desired cooking level, the amount of heat applied to the pressure
cooker needs to be reduced accordingly.
A hissing sound accompanied by the escape of steam means that the maximum
operating pressure of 1.2 bar has been reached. Reduce the heat and/or
remove the pressure cooker from hob for a short time until the second red line
is just visible.

Vegetables are cooked especially gently in the steamer insert or on
the trivet. Colour, flavour, vitamins and nutrients are retained.

8.1

Frying with the DUROMATIC non-stick

Only use oils or vegetable fats suitable for frying (refer to the usage information
on the oil container) when searing meats prior to the completion of cooking
under pressure.
We recommend the use of plastic or wooden turners in spite of the
hard and very resistant titanium base coating.

9. Reducing steam pressure and opening
Never use force to open the lid!

After cooking mash-type foods (like grains or pulses) or foods with a
high fat content, shake the cooker gently before opening the lid.
This will prevent the contents spitting when the lid is opened.
The pressure cooker can only be opened when there is no pressure inside it.
This is a safety feature. Reduce the pressure in one of the following ways:

9.1

Slow pressure reduction

Remove the pressure cooker from the heat source and allow it to cool.

9.2

Normal pressure reduction
Press lightly on the pressure indicator
stem until no more steam escapes.

9.3

Fast pressure reduction
Cool the rim of the cooker under tepid
running water (but wet the rim only
to prevent water from being sucked into
the cooker).

Some models also have an automatic pressure reduction function.
9.4

Normal automatic pressure reduction
Lift the valve cap slightly and rotate
by 75° clockwise until it engages the first
time (stage 1).

stage 1
D
U

9.5

Rapid automatic pressure reduction
Lift the valve cap slightly and rotate
by 90° clockwise until it engages the
second time (stage 2).

stage 2
D
U

9.6

Completed Pressure Reduction
There is no more pressure in the cooker
when the pressure indicator stem remains
in its lowest position. To open the cooker,
slide the handle or grip anti-clockwise in
relation to the pan handle or grip until the
arrows are once again aligned. The lid can
now be easily removed.
63

Pressure reduction tips for specific foods:
Foods with a short cooking time:
Use fast pressure reduction as otherwise foods can become overcooked.
Vegetables with a long cooking time / soups / meats, completely
covered by liquid / potatoes / cereals / dried pulses:
Use slow pressure reduction. Do not use water to cool!
(Potatoes could otherwise fall apart)
Meat / vegetables / frozen vegetables / fresh fruits /
dried foods (excluding pulses):
Use normal or fast pressure reduction (for ready-prepared meals,
allow the pressure cooker to stand beside the heat source for one
minute before reducing pressure).
Fish / risotto:
Use fast pressure reduction.
Foods with a high fat content or mash-type foods (e.g. dried pulses):
Use slow pressure reduction and gently shake the cooker before opening
the lid to prevent the contents from spitting when the lid is opened.
After cooking meat with a skin (e.g. ox tongue) which may swell under
the effect of pressure, do not prick the meat while the skin is swollen
as you might be scalded.

10. Cleaning and care instructions
for the DUROMATIC
Under normal circumstances, the valve is self-cleaning. However, if
food particles have passed through the valve, then it is necessary to
take the valve apart in order to clean it. (See section 10.1.1)
Tighten loose handles or grips with a screwdriver. If you have
difficulties, contact your local dealer or a KUHN RIKON Service Center.
(See section 13)
After each use, remove the gasket from the lid. Rinse out and wash
both, the gasket and the lid, taking care to thoroughly clean the area
around the flanges.

The SI valve (secondary safety device) must always be correctly fitted
to the lid when using the pressure cooker (= spring visible on the inside
of the lid). Never remove this valve for cleaning!
Do not wash the pan, lid, protection cap or gasket in a dishwasher.
Never remove stains or baked-in marks with abrasive means such as
with knives, steel wool or copper cloths. Instead, soak in hot water
with a little detergent until stains can be easily removed with a soft
brush, sponge or cloth.
The printed protection cap in particular should only ever be
cleaned with a damp cloth (never use abrasive cleaners, bleach
or SWISS CLEANER).
Do not use any corrosive agents like Javel water for cleaning.
Remove obstinate calcium stains (white spots) with a few drops of
vinegar, lemon juice or SWISS CLEANER. (See section 16)

If the pan has become discoloured from overheating, then we
recommend the use of SWISS CLEANER.
If the lid is difficult to turn when closing, then apply a light film of cooking
oil to the rubber gasket.
When storing, place the inverted lid on the pan so that the rubber
gasket inside the lid remains unstressed and free of deformation.

10.1 Valves
10.1.1 Removing the protection cap
Remove all protection caps
using both hands.

10.1.2 Maintenance and cleaning
To dismantle the INOX, CLASSIC, SUPREME, ERGO and HOTEL valves, undo
the valve screw with integral pressure indicator (6) on the lid inside using a coin
or screwdriver, and holding the valve cap. Hold onto the valve cap while doing so.
INOX, CLASSIC, SUPREME, ERGO and HOTEL models
1
2
3
4
5
6
7

Valve cap
Protection cap
Valve socket
Valve washer
Valve spring
Pressure indicator
Lock nut

10.1.3 Dismantling the Top valve
To dismantle this valve, undo the valve screw with integral pressure indicator (2)
on the lid indside using a screwdriver.
1
2
3
4
5
6

Counter nut
Pressure indicator
Valve spring
Valve seal
Valve socket
Valve cap with
integral pressure
indicator

10.1.4 Cleaning and re-assembling the valve

1. Disassemble the valve and clean it. Never use any abrasive cleaners.
2. During re-assembly, ensure that the valve cap is securely fastened to
the pressure indicator stem and that the valve screw has been fully
tightened by hand.
3. Check for proper valve operation after assembly. (See section 6)

10.1.5 Fitting the SI valve (secondary safety device)
Press the valve in by hand from the inside of the lid.

Lid inside

Check:
Blue rubber seal must fit tightly against the
lid, all the way around, on the outside and
inside of the lid.
Spring must be visible on the inside of the lid.

10.2 Additional cleaning and care instructions for the
DUROMATIC non-stick coating
Apart from the general cleaning and care references in section 10 are following
references to be considered.
Do not use any abrasive cleaning agents or SWISS CLEANER to
clean the hard titanium base non-stick coating.

Wash the coating immediately after use, i.e. when the pan is still warm, with
warm water and washing-up liquid so that no residues become hardened.
This also retains the non-stick effect and prevents any residual oils or fats from
being burnt on.

11. Troubleshooting the DUROMATIC
If you are unsure about using your pressure cooker or the safety
devices, do not use it and contact your retailer or KUHN RIKON.
(See section 13)

Is the pressure cooker leaking?
- Check that the rubber gasket is properly located (see section 7);
- Lubricate the gasket lightly with cooking/vegetable oil or
moisten with a little water;
- Or, if necessary, replace.

If effort is required to open or close the lid even after the gasket has been
lubricated with a little cooking oil, then the lid or pan may be deformed. The
pressure cooker must be taken to a KUHN RIKON Service Center for inspection.
(See section 13)
If the second safety device (SI valve) releases steam while cooking, the main
valve is not functioning. Disassemble, clean and check the main valve.
(See section 10)
If the pressure indicator stem does not move freely, then disassemble, clean
and check the main valve. (See section 10)
If this does not solve the problem, please refer to your dealer. (See section 13)

12. Guarantee
KUHN RIKON Ltd. guarantees its cookware for 10 years against faulty materials
and poor workmanship. Titanium coating 3 years (proof of purchase required).
Excludes wearing parts such as fittings and rubber seal etc. This warranty does
not include damage due to overheating, soiling, scratches, discolouration.

13. Repair and service addresses
Do not modify the pressure cooker, particularly the safety devices, in any way.
Using replacement parts made by a different manufacturer can
detrimentally affect the safety of your pressure cooker. KUHN RIKON
cannot check every accessory available on the market.
Only use KUHN RIKON spare parts.
Spare parts are illustrated in section 17 and 18.

For repairs, original spare parts and information, contact your dealer or a
KUHN RIKON Service Centre:
Switzerland and overseas:
KUHN RIKON AG
Service Center
CH-8486 Rikon
Tel. +41 52 396 03 50
Fax +41 52 396 02 02
service@kuhnrikon.ch

Singapore:
KUHN RIKON ASIA
Tel. +65 6294 0495
Fax +65 6295 0756
kuhnrikon@pacific.net.sg

Great Britain:
KUHN RIKON (UK) LTD.
Landport Road
Wolverhampton
WV2 2QJ
Great Britain
Tel. 01902 458410
Fax 01902 458160
sales@kuhnrikon.co.uk

USA:
KUHN RIKON CORPORATION
46 Digital Drive, Suite 5
Novato, CA 94949
USA
Tel. 1 800 662 5882
Tel. 415 883 1101
Fax 415 883 5985
kuhnrikon@kuhnrikon.com

Information similar to that depicted
adjacently can be found on the base of
your pressure cooker.
Always provide the information underlined
in red when enquiring or ordering spare
parts (Item no.: e.g. 3342;
production date: e.g. 02.07.;
product name: e.g. DUROMATIC).

SWISS MADE

1,2 Bar

geprüfte
Sicherheit

= Diameter of suitable hotplate

14. Environmental protection / disposal
Cookware, accessories and packaging should recycled in an environmentally-friendly
manner. Please comply with your national and regional regulations. In Switzerland,
worn-out KUHN RIKON cookware can be sent (postage prepaid please) directly to a
KUHN RIKON Service Center. (See section 13)

15. Table of cooking times
The cooking times listed in the following tables may vary slightly according to food type, storage and quality.

Food

Cooking time (min.)

Cooking level

Liquid added

Soups
Broth
20
Pea soup
12
Vegetable soup (depending on vegetables) 5-8
Semolina soup
8
Goulash soup
20
Chicken broth/hen
40
Chicken/pullet
15
Potato soup
6
Flour soup
12
Minestrone
8
Oxtail soup
30
Beef soup (pot-au-feu)
45
Onion soup
4

1
1
1
1
1
1
1
1
1
1
1
1
1

as required
as required
as required
as required
as required
as required
as required
as required
as required
as required
as required
as required
as required

Meat
Veal joint
Knuckle of veal (piece)
Knuckle of veal (sliced)
Veal stew
Veal tongue
Veal head
Beef joint/Sauerbraten
Beef paupiettes (roulades)
Sliced beef
Beef schnitzel in its own sauce
Beef stew/goulash
Boiled beef
Knuckle of beef
Beef tongue
Pork joint
Sliced pork
Knuckle of pork
Pork stew/goulash
Loin of pork
Pickled pork leg
Smoked bacon
Salted or unsalted bacon

2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2

acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
cover completely with water
cover completely with water
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
cover completely with water
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
cover completely with water
cover completely with water
cover completely with water

30
45
25
20
40
20
45
13
12
15
25
45
35
50
40
13
40
25
20
35
25
20

Food

Cooking time (min.)

Cooking level

Lamb
Roast joint
Lamb stew

30
20

2
2

acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz

Poultry
Poultry in pieces
Whole chicken

8
15

2
2

acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz

Game
Hare joint
Deer joint
Jugged game
Sliced game

30
30
18
20

2
2
2
2

acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz

Miscellaneous
Minced meat (pork, lamb or beef)
8
2
Rabbit (joint, pieces)
30
2
Tripe
15
2
Meat broth
30
2
Meat terrines
15
2
Stews and hot pots (see cooking times for individual ingredients)
Warming meat dishes
3
2
Aspic, jelly
60
2
Fish (with trivet)
Whole fish (e.g. pike)
or large fish tail
Fish portions (e.g. cod)
Large fish fillets (e.g. halibut)
Fish soup

6
3
2
5

Fresh vegetables (with trivet or steamer insert)
Artichokes
14
Leafy vegetables (chard stalks, lettuce, chard) 3
Cauliflower
3
Beans
3
Broccoli
2
Fennel
6
White cabbage, halved
6
Chestnuts
12
Sugar peas
3
Kohlrabi (kale turnip) halved / sliced
6/2
Leek, sliced
3
Corn cobs
7
Sweet peppers, sliced / paprika
3
Swedes, quartered
12

Liquid added

acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz
acc. to recipe, at least 50 ml / 2 oz

1
1
1
1

in pan up to trivet
in pan up to trivet
in pan up to trivet
in pan up to trivet

2
2
2
2
2
2
2
2
2
2
2
2
2
2

up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)

Food

Cooking time (min.)

Swedes, sliced
Beetroot
Brussels sprouts
Red cabbage
Carrots
Sauerkraut, raw
Black salsify
Celery halves, sliced
Asparagus
Tomatoes for sauces (Sugo)
Savoy (cabbage), halved

Cooking level

5
25
4
10
6
30
12
6/2
5-10
6
8

Liquid added

2
2
2
2
2
2
2
2
2
2
2

up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)*
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
* The pressure cooker should be
cooled under cold running water.

7-10

4
2

2
2

up to trivet
(without trivet, 100 ml liquid / 4 oz)
ditto
ditto

Potatoes (with trivet)
(cooking time for new potatoes is reduced by up to one third)
Potatoes in jackets
Boiled potatoes (quartered)
Sliced potatoes

Cereals
(Only add cereals to boiling water. Stir well before securing the lid! e.g., 1 cup rice =11/2 cups liquid)
Rice (parboiled)
Rice (risotto)
Rice pudding
Brown rice, soaked
Brown rice, unsoaked
Brown rice, parboiled
Wild rice, soaked (unsalted water)
Wild rice, unsoaked
Semolina
Corn meal, fine (polenta)
Corn meal, coarse

6
5
10
12
18
6
15
25
4
5
12

1
1
1
1
1
1
1
1
1
1
1

1:11/2
1:2
1:3
1:2
1:11/2-13/4
1:3
1:11/2
1:3
1:3
1:3
1:3

Dried legumes (pulses)
(Soaked overnight. The cooking time increases by approx. one third if unsoaked. Salt legumes only after
cooking to avoid increasing the cooking time!)
Borlotti beans, soybeans, haricot beans
Chick peas, broad beans, yellow peas
Flageolet beans, black
(Brazilian) beans, Spanish beans
Lentils, green or brown, (unsoaked)

8
10

1
1

Cover food well with water
Cover food well with water

12
7

1
1

Cover food well with water
3x more water than food

Food

Cooking time (min.)

Fresh Fruit (with trivet)
Pears, apples, peaches,
plums, apricots, very ripe
plums, apricots, still hard
Quinces
Chestnuts

2
4
10
12

Frozen vegetables, not thawed (with trivet)
Spinach leaves (pack of 500 g)
10
Cauliflower, in florets
6
Beans
5
Broccoli, in florets
5
Sugar peas
4
Brussels sprouts
3
Red cabbage, cooked (500 g red cabbage) 12
Spinach, chopped (500 g package)
(without trivet)
10
Preparation time for ready-to-serve frozen meals
In plastic packs:
Meat, whole meals, small packs
10
Meat, whole meals, large packs
12

Cooking level

Liquid added

2
2
2
2

up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)
up to trivet (at least 100 ml / 4 oz)

2
2
2
2
2
2
2

only to trivet
only to trivet
only to trivet
only to trivet
only to trivet
only to trivet
only to trivet

2
2

cover pack halfway with water
cover pack halfway with water

Dried food
(Self-dried food must be soaked overnight. Commercially available dried foods need not be soaked.)
Apricots, peaches, plums
2
2
just cover with water
Apples in slices
3
2
just cover with water
Whole pears (presoaked)
4
2
just cover with water
Chestnuts
20
2
just cover with water
Beans (presoaked)
12
2
just cover with water
Miscellaneous
Vegetable terrines
Puddings, large portions
Puddings, small individual portions

2
2
2

water up to trivet
water up to trivet
water up to trivet

U.S. cups

Fluid ounces

Metric

U.S. cups

Fluid ounces

Metric

/4 cup
/3 cup
1
/2 cup
2
/3 cup
3
/4 cup
1 cup
1 1/4 cups
1 1/3 cups
1 1/2 cups

2 oz
2 2/3 oz
4 oz
5 1/3 oz
6 oz
8 oz
10 oz
10 2/3 oz
12 oz

60 ml
80 ml
120 ml
160 ml
180 ml
240 ml
300 ml
325 ml
355 ml

1 /3 cups
1 3/4 cups
2 cups
2 1/2 cups
3 cups
4 cups (1qt)
6 cups (1 1/2 qt)
8 cups (2qt)

13 /3 oz
14 oz
16 oz
20 oz
24 oz
32 oz
48 oz
64 oz

385 ml
415 ml
475 ml
595 ml
710 ml
950 ml
1420 ml
1900 ml

1
1

15
14
8

16. Accessoires DUROMATIC
Description

Ref. no.

Fits

Steamer insert

2005

x 14 – 22 cm

Steamer insert

2034

x 22 cm

Juice extractor

2010

DUROMATIC from 5 L
DUROTHERM
5L

x 24 cm
x 22 cm

Juice extractor

2012

DUROMATIC

x 22 cm

SWISS ENERGYSAVER

2080
2081

SWISS CLEANER
Cleaning paste
200 gr / 7 oz

2015

SWISS EASY CLEANER
Cleaning Liquid
250 ml / 8 oz

2016

Kitchen Timer DUROMATIC

2295

from 5 L

x 28 cm
x 24 cm

17. DUROMATIC spare parts
We have selected the most important spare parts for you from a multitude of spare parts. All other spare parts
are available via specialist retailers.
To ensure you receive the correct spare part, please notify us of the article number and the production date
of your pressure cooker (see section 13), or send the defective part to one of the KUHN RIKON Service Centers.
Description

Ref. no.

Fits

Valve SI

1565

All models since 1980

Pressure indicator with spring

3851

All models since 1980 (except
TIMAX and TOP)

Pressure indicator with spring

1701

TOP

Spring for indicator

1553

TOP

Springs for
indicator

3122

All models since 1980 (except
TIMAX and TOP)

Valve caps

1488

SUPREME
INOX
CLASSIC

Valve caps

1751

TOP
(since 09/00)

1490
1491
1586
1492
1525
1587
1454
1679

SUPREME
SUPREME
SUPREME
SUPREME
SUPREME
SUPREME
CLASSIC
ERGO

DUOPACK

Valve housing cap blue
Valve housing cap blue
Valve housing cap blue
Valve housing cap green
Valve housing cap green
Valve housing cap green
Valve housing cap black
Valve housing cap black

D/F
E/Sp
I/R
D/F
E/Sp
I/R

17. DUROMATIC spare parts
Description

Ref. no.

Fits

Valve housing cap

1621

INOX

Valve housing cap

1752

TOP

Rubber seal (gasket)
x 20 cm

black

1540
(3026)

All models

x 20 cm

Rubber seal (gasket)
x 22 cm

black

1541
(3034)

All models

x 22 cm

Rubber seal (gasket)
x 24 cm

black

1542
(3009)

All models

x 24 cm

Rubber seal (gasket)
x 28 cm

black

1503

HOTEL

x 28 cm

Rubber seal (gasket),
silicon, x 20 cm

blue

1657
(3026)

All models

x 20 cm

Rubber seal (gasket),
silicon, x 22 cm

blue

1501

All models

x 22 cm

Rubber seal (gasket),
silicon, x 24 cm

blue

1502

All models

x 24 cm

Trivet
x 20 cm, inside x pot

Inox

1402

All models

x 20 cm

Trivet
x 22 cm, inside x pot

Inox

3319

All models

x 22 cm

Trivet
x 28 cm, inside x pot

Inox

1404

HOTEL

18. DUROTHERM TIMAX spare parts
Description

Ref. no.

Fits

Valve screw

1551

TIMAX

Pressure indicator with spring

1552

TIMAX

Spring for indicator

1553

TIMAX

1557
1581

DUROTHERM
DUROTHERM

Automatic module
Automatic module

letters gold
letters silver

Battery

1558

Battery lid

1549

Underplate

1410

DUROTHERM TIMAX

x 18 cm

Underplate

1411

DUROTHERM TIMAX

x 22 cm

Trivet
x 18 cm, inside x pot

Inox

1403

DUROTHERM TIMAX

Trivet
x 20 cm, inside x pot

Inox

1402

DUROTHERM TIMAX

3-5 L

Meine Adresse / mon adresse / mio indirizzo

Name / nom / cognome

Vorname / prénom / nome

Strasse / rue / strada

PLZ Ort / NPA localité / NAP luogo

Land / pays / paese

E-Mail

(bitte ankreuzen) Kreativ kochen im Duromatic, 60 Rezepte in Deutsch,
CHF 34.90, Preisänderung vorbehalten (exkl. Porto und Verpackung)

(prière de cocher) La cuisine créative avec le Duromatic, 60 recettes en français,
CHF 34.90, sous réserve de changement de prix (port et emballage non compris)

(segnare con una crocetta) Fantasia in cucina con Duromatic, 60 ricette in italiano,
CHF 34.90, con riserva di modifica dei prezzi (senza francatura e imballaggio)

Tel. +41 52 396 01 01
Fax +41 52 396 02 02
kuhnrikon@kuhnrikon.ch
www.kuhnrikon.ch

Wir gratulieren Ihnen zu Ihrem Kauf! Mit diesem KUHN RIKON Markenprodukt
haben Sie sich für ein Schweizer Produkt von hoher Qualität entschieden.
Bestimmt werden Sie an Ihrem neuen Schnellkochtopf lange Freude haben.

WORLDWIDE

Nous vous félicitons pour votre achat! Avec ce produit de marque KUHN RIKON,
vous vous avez opté pour un produit suisse de haute qualité.
Votre nouvel autocuiseur vous donnera certainement beaucoup de plaisir pendant
de nombreuses années.

We congratulate you on your purchase. By opting for the KUHN RIKON brand,
you have chosen a Swiss product of high quality. You will certainly enjoy using
your new pressure cooker for many years to come.
Ci congratuliamo con Lei per il suo acquisto! Con questo prodotto di marca
KUHN RIKON ha scetto un prodotto svizzero d’alta qualità.
Sicuramente potrà godere a lungo della vostra nuova pentola a pressione.
¡Le felicitamos por su compra! Acaba de adquirir un producto de primera calidad
de la marca suiza KUHN RIKON.
Sin duda, disfrutará durante mucho tiempo de su nueva olla a presión.

6
2
4
3

Kuhn Rikon AG Switzerland
(Headquarters)
CH-8486 Rikon
Tel. +41 52 396 01 01
Fax +41 52 396 02 02
kuhnrikon@kuhnrikon.ch
www.kuhnrikon.ch

Kuhn Rikon Española, S.A.
San Clemente, 4 Pral. Dcha
E-50001 Zaragoza
Tel. 976 235 923
Fax 976 227 859
oficinas@kuhnrikon.es
www.kuhnrikon.es

Kuhn Rikon Corporation
46 Digital Drive, Suite 5
Novato, CA 94949
USA
Tel. 1 800 662 5882
Tel. 415 883 1101
Fax 415 883 5985
kuhnrikon@kuhnrikon.com
www.kuhnrikon.com

Kuhn Rikon Asia
Tel. +65 6294 0495
Fax +65 6295 0756
kuhnrikon@pacific.net.sg

Grossmann Service-Center
Feldbergstrasse 21
D-79650 Schopfheim
Tel. 07622 674 510
Fax 07622 619 00
grossmann-service@t-online.de

Art. 4247 07/07 Printed in Switzerland

Bitte ausreichend
frankieren

Prière d’affranchir

La preghiamo
mettere francatura
sufficiente

Kuhn Rikon AG
CH-8486 Rikon

Kuhn Rikon (UK) Ltd.
Landport Road
Wolverhampton
WV2 2QJ
Great Britain
Tel. 01902 458410
Fax 01902 458160
sales@kuhnrikon.co.uk
www.kuhnrikon.co.uk

Gebrauchsanweisung
Mode d’emploi
Instruction manual
Istruzioni per l’uso
Manual de Instrucciones

F
Fantasia in cucina con Duromatic

La plupart des foyers possèdent un autocuiseur. Ce livre prouve
qu
que cet appareil permet de préparer bien plus que des pommes
de terre et des légumes.

La cuisine créative avec le Duromatic

In den meisten Haushalten steht ein Schnellkochtopf. Dass man
damit viel mehr zubereiten kann als nur Kartoffeln und Gemüse,
zeigt dieses Kochbuch.

Kreativ kochen im Duromatic

Bestellkarte / Carte de commande / Carta d'ordinazione
Bes

Art. 6795 09.08

DUROMATIC

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Kuhn Rikon Duromatic & Durotherm Pressure Cookers Manual

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