User manual TRINITY

User manual TRINITY
Page 1 of 5
Dear Customer,
TRINITY Stainless Steel
Low-Pressure Cooker with Anti-Adhesion Coating
Thank you very much for purchasing the TRINITY Pressure Cooker. In order to ensure safety and the
longevity of this product, strict quality assurance procedures have been implemented during all production
phases. If properly taken care of, this product can provide you with years of use and enjoyment. Please
read this user manual carefully to understand the proper use and care for this product.
ADVANTAGES OF THE TRINITY LOW-PRESSURE COOKER:
Safety
Contrary to traditional pressure cookers, only low pressure is generated in the TRINITY low-pressure
cooker. The pressure built up inside approximately corresponds to the pressure inside a mineral water
bottle. Besides the built-in permanent valve, an additional safety valve is integrated into the lid.
Easy handling
As opposed to traditional pressure cookers, you can remove the lid of the TRINITY Pressure Cooker while
cooking since no significant pressure is built-up inside. Remove the pot from the stove, then remove its lid.
You can now taste and re-season at will. No new recipes are needed – just use your favourite recipes and
slowly adjust to the new style of cooking.
Time-saving
When using traditional cooking ware, a major part of the heat generated simply evaporates. Due to the
permanent valve embedded in the lid, the TRINITY low pressure cooker regulates the evaporation of
steam and heat, conserving up to 50% of time and energy requirements.
Conserves taste
Cook with only small amounts of additional water – most food (e.g. vegetables) contains large amounts of
water. The built-in permanent valve controls the evaporation of steam. The steam remains inside the pot
and condenses, i.e. forms small water droplets on the lid. Once these droplets cool down, they will fall
back on the food being cooked inside the pot – a continuous process that helps prevent food from drying
out. This will reduce your water usage and helping ensure your cooking retains much of its original taste
and nutrients.
COMPONENTS OF YOUR NEW TRINITY LOW PRESSURE COOKER:
Permanent valve
The permanent valve regulates the continuous pressure and reduces the evaporation of steam. The steam
formed inside the pot activates a small piston inside the valve through which steam can evaporate. The
heat built-up inside the pot remains and significantly reduces the cooking time.
Safety valve
An additional steam safety valve is embedded in the lid.
Silicone Seal
The lid is sealed with a silicone sealing ring attached to the inner side of the lid. This ensures a safe and
airtight sealing of pot and lid.
Extra-thick sandwich bottom
The pot bottom is made of a massive aluminum core with an outer layer of stainless steel. The massive
aluminum core stores the heat and evenly dissipates it along the pot’s contents. This helps prevents socalled
“hot spots” that might lead to the food sticking to the pot bottom.

User manual TRINITY
Page 2 of 5
Pot
The pot is made of stainless steel with a high-polished outside that will provide for a deep and long-lasting
shine as well as easy cleaning. An anti-adhesive coating prevents your cooking from sticking to the inner
side of the pot. The anti-adhesive coating Teflon® Scratch-Guard® is a product of Du-Pont. Three layers
of coating provide for a long-lasting and powerful anti-adhesion protection.
Pot handles
Put the stainless steel lid on top of the pot. Before cooking, always slide the upper side of the handles
towards the lid’s center to close and lock the pot. Do not begin cooking before the pot is locked.
Stainless steel lid with pressure cooking function
The permanent valve is integrated into the stainless steel lid, which will rise when cooking begins to allow
heat to escape. A transparent see-through glass in the lid provides for easy checking of the cooking
process. The handles are made of heat-resistant plastic.
Top handle of the stainless steel lid
The top handle of the lid is ergonomically shaped and non-conductive to heat to help prevent burns when
lifting the lid. This handle is extra-high to prevent your fingers touching the see-through glass when lifting
the lid.
See-through window
The see-through window is heat resistant. It allows you to observe the cooking without removing the lid
and thus interrupting the cooking process.
Silicone sealing ring
A silicone seal allows for a safe locking of the lid on the extra-wide rim of the pot lid.The silicone sealing
ring can be easily removed and should be hand-cleaned with soap and water when needed. It should not
be cleaned in dishwashers.
Glass lid for traditional cooking (without picture)
Use the supplied glass lid when not using the stainless steel lid. Using the glass lid while cooking can
reduce time and energy. It is recommended to use the glass lid while cooking at high temperatures or with
oil because the extreme heat can damage the silicone seal of the stainless steel lid. You should also use
the glass lid when cooking food that easily foams or contains starch as this may block the valves of the
stainless steel lid.
Plastic lid (without picture)
Use the supplied plastic lid only when storing food inside the pot to keep them fresh. The plastic lid is not
to be used for cooking.

User manual TRINITY
Page 3 of 5
Steaming insert (without picture)
The steaming insert made of high-polished stainless steel is ideal for steaming vegetables or cooking rice
and noodles. A steaming insert is provided with a handle.
Hook (without picture)
The hook made of stainless steel is easy for you to catch the handle of steaming insert without the risk of
scald.
BEFORE FIRST USE:
Remove all stickers before first use. Then clean the TRINITY low-pressure cooker and its accessories with
a mild cleaning liquid, rinse them with water and dry with a soft cloth.
USAGE OF YOUR TRINITY LOW PRESSURE COOKER
To ensure a perfect cooking result, it is imperative to have an even distribution of heat. This ensures that
the pores of food inserted into the pot close immediately and that the food will not stick to the pot’s inner
surface.
The special sandwich-bottom of the pot assists in the fast and even distribution of heat that will prevent
such adhesions. When you first use your TRINITY Pressure Cooker, begin with a lower setting and then
adjust the stove settings to a low or medium temperature setting depending on your individual results.
Tests have shown that medium settings will provide the best results when cooking. Due to the excellent
heat dissipation of the pot’s bottom, food can even be cooked at low temperature.
The best results will be achieved if you select a hob, or burner, that is slightly smaller than the pot’s bottom.
When using a gas stove, adjust the flame to not exceed the pot’s bottom. Do not set the temperature too
high to prevent stains on the cookware.
Adjust the stove to high temperature to parboil the food briefly. Afterwards, reduce the stove temperature
to a medium or low temperature setting; when using the stainless steel lid, the heat inside the pot will be
sufficient for the food to remain at boiling point. Cooking at a temperature just below the boiling point is
called ‘simmering’ and considered a gentle way of cooking food.
The permanent valve provides for pressure-equalization and the stainless steel lid can therefore be
removed occasionally while cooking. Removal of the lid will lower the temperature of the food inside the
pot and may prolong your cooking time.
The circulating condensation inside the pot will usually be sufficient water to cook the food. Only add small
amounts of water to the food being cooked.
Please observe the following:
• Only fill the TRINITY Low-Pressure Cooker to a maximum of 2/3 of its total volume. When cooking
food that foams or expands when cooked (e.g. rice), do not fill more than half of the pot’s volume. Do
not overfill the pressure cooker.
• The cooking time starts once the permanent valve opens. Please use the cooking table at the end of
this manual as a reference.
• Once the cooking time has started, you can reduce the stove’s temperature.
• During the entire cooking process steam will evaporate through the permanent valve. This is normal
and helps prevent pressure building up inside the pot. Should the permanent valve not open (rise) or
if steam evaporates from the sides of the lid, terminate the cooking process immediately. Remove the
pot from the stove and let it cool down. Check the valve and clean it if necessary. Check if the
silicone sealing ring is properly inserted before restarting the cooking process.
• After the cooking time has ended remove the pot from the stove. Place it on an even and heatresistant
surface. Open the lid and let the steam evaporate. Always open the lid towards yourself
with the opening facing away from you – this may prevent burns from the evaporating residual
steam. Use good safety precautions when dealing with the cooker’s contents, as your food will be hot.
• When preparing food that requires fat or oil to be heated, do not use the stainless steel lid. The
silicone sealing ring may be damaged by the excessive heat generated when cooking.
• When roasting food always use the glass lid. Do not use the stainless steel lid as the silicone sealing
ring may be damaged by the heat.
Cooking utensils:

User manual TRINITY
Page 4 of 5
Even though this product is metal utensil safe we recommend using wooden / heat-resistant plastic /
silicone cooking utensils.
CLEANING
Except for the silicone sealing ring, your TRINITY low-pressure cooker can be cleaned in a dishwasher.
However, the set is so easy to clean that we recommend cleaning it by hand for the best possible results.
When finished cooking, remove the low-pressure cooker from the stove and let it cool down on a heatresistant
and even surface. Do not add or pour cold water into the hot pot as the sudden temperature
change may damage the bottom of the pot or hot fat may spatter.
Removing stains
Clean the low-pressure cooker after each cooking and remove all remains of food or fat particles. If those
remains are not removed carefully, these may burn into the bottom of the pot during subsequent use and
lead to stains in your cookware. Stains on the bottom part of the pot can be removed with a special
cleanser for stainless steel objects.
Stains in the form of a white film (caused by minerals contained in water or starch) may occasionally occur.
This white film may be removed with a sponge dipped in lemon juice or vinegar. Afterwards clean the lowpressure
cooker as usual, rinse with water and dry it afterwards with a soft cloth. Do not store your
pressure cooker until it is completely dry.
Care of handles
While cooking, ensure that the handles are never placed directly above a heat source in order to prevent
gas flames from reaching beyond the bottom surface and overheating the handles.
SAFETY PRECAUTIONS
• Use the TRINITY Low-Pressure Cooker exclusively for the preparation of food. Observe the
instructions for use and maintenance described in this manual.
• Never leave the TRINITY Low-Pressure Cooker unattended during use. Never leave an empty lowpressure
cooker on a hot stovetop. This may lead to stains or damage to the product.
• Beware of handles overlapping the stove. They might get caught up in clothing or be inadvertently
pulled down by children.
• Before each use, carefully check the silicone seal for nicks, cracks or other signs of excessive wear or
damage. Do not use if seal appears damaged.
• Do not use the cooker without safety seal.
• Before each use, check the safety valves. Do not use your cooker if you see any signs of clogging,
cracks or other damage to the safety valves.
• Always place the handles away from a heat source to prevent overheating of the handle.
• Be careful when moving the low-pressure cooker as long as it is still filled with hot liquids or fat. Always
hold the pot with both handles
• When using the stainless steel lid, push the handle lock towards the center of the lid to safely lock it in
place.
• Remove the lid by pushing the handle locks away from the center. When removing the lid, open it
facing away from you. Direct contact with steam can lead to severe burns. Wear oven mitts for extra
protection.
• Do not store your cookware in wet or humid environments or near potential heatsources. To prevent
scratches in storage, place paper towels betweens your pots.
• Do not use your TRINITY low pressure cooker in an oven, microwave oven or camping fire. This lowpressure
cooker is to be used exclusively on stoves in non-professional kitchens.
• Be careful when using cookware with mechanically produced bottoms on ceramic-surface stoves. The
bottom of the pot ought to be dry before being placed on the stove.
• Metal surfaces such as the bottom of your low-pressure cooker can be highly reflective when new. This
may affect the efficiency when cooking on certain halogen stoves. Read the manual of your halogen
stove for possible assistance.
• The TRINITY low-pressure cooker is suitable for gas, electric, induction and ceramic top stoves.

User manual TRINITY
Page 5 of 5
Cooking Timetable:
The below mentioned cooking times are only for reference. The required cooking time may be reduced up
to 50% depending on your individual way of cooking.
Regular cooking time Cooking time with the lowpressure
cooker
Stocks
Vegetable stock 1 to 2 hours 30 minutes
Chicken stock 1 to 2 hours 1 hour
Beef stock several hours 1 hour
Fish stock 2 to 3 hours 30 minutes
Soups
Vegetable soup 1 to 2 hours 30 minutes
Chicken soup 1 to 2 hours 30 minutes
Beef soup 1 to 2 hours 30 minutes
Vegetables
Carrots 12 minutes 6 minutes
Corn cobs 12 minutes 7 minutes
Asparagus 5 minutes 3 minutes
Mashed potatoes 20 minutes 12 minutes
Turnips 45 minutes 30 minutes
Broccoli 6 minutes 4 minutes
Brussel sprouts 30 minutes 15 minutes
Eggplant 7 minutes 4 minutes
Potatoes 20 minutes 12 minutes
Zucchini 4 minutes 2 minutes
Artichokes 1 hour 30 minutes
Meats and Fish
Pork knuckles 2 to 2,5 hours 60 minutes
Ribs 1 hour 30 minutes
Goulash 90 minutes 40 minutes
Chicken breast without bones 10 minutes 6 minutes
Chicken legs 25 minutes 15 minutes
Chicken Cacciatore 60 minutes 30 minutes
Salmon steaks 4 to 6 minutes 2 to 3 minutes
Shrimps (medium-sized) 2 minutes 1 minute
Lobster 8 minutes 4 minutes
Beans
Kidney beans 1 to 1,5 hours 40 minutes
Large beans 90 minutes 50 minutes
Rice dishes
Risotto 24 minutes 17 minutes
Long-grain rice 24 to 30 minutes 15 to 20 minutes
Natural rice 30 minutes 22 minutes
Wild rice 1 hour 35 minutes