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Idiomas disponibles
Idiomas disponibles
.Questions and Answers
1. Q: How to cook good meals and dishes?
A: Heating the cooker with strong fire till steam sprays out from pressure-limiting valve.
Change the fire from strong to gentle when steam starts to spray out from
pressure-limiting valve.
Let the pressure inside the cooker reduce naturally.
Too strong fire will make water over-evaporate and cause burnt to the food inside
the cooker.
2. Q: Cannot do cooking well?
A: Check if the cooking time is controlled properly or not.
Check if the pressure-limiting valve is placed properly or not.
Check if the heating fire is too strong or too weak.
Check if the volume of water and soup is proper or not.
Check if the pressure is normal or not. (Is there any steam spraying out from
pressure-limiting valve or not.)
3. Q: What is heating time
A:Begin from the upspring of the steam spraying out from safely pressure-limiting
valve.
4. Q: Does different material need different heating time?
A: The maximum volume of the food to be cooked is below 2/3 of the depth of the cooker.
Beans are below 1/4. Cooking material has nothing to do with cooking time. Besides, the
volume of the cooker has nothing to do with cooking time, either.
5. Q: Why the rice color changes to grey?
A: Cooking under high temperature and high pressure, the amino acid and saccharides
are decomposed by the heat. Thus the food containing rich protein and carbohydrate
may change its color to grey. But it is harmless and the taste will not change.
After heating, soya-bean milk mixed with sugar sprays out from the safety valve.
When heating, liquid food mixed with high-thick sugar will spray out from the safety valve
because of the high pressure steam inside the cooker.
When cooking this kind of food, don't cook with pressure on, which means not to place the
pressure-limiting valve on.
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6. Q: What to do in case of cooker is heated dry.
A: Put off the fire immediately, take the cooker away from the fire and let it cool naturally. Don't
pour water onto the cooker.
IX Steps and times for cooking
The time of gentle fire after
Volume of
Step of
Name of
steam spraying out steadily
food
pressure-limiting
food
from the pressure-limiting
+water
valve
valve
Beef
1/2
II
15-20
Chop
1/2
II
8-12
Pig
1/2
II
15-20
elbow
Chicken
1/2
II
8-10
Fish
1/3
II
2-4
Mutton
1/2
II
8-12
Zong Zi
2/3
II
10-15
Old corn
2/3
II
5-8
Sweet
2/3
I
6-10
potato
Rice
1/4
I
4-6
Porridge
1/3
I
10-15
Legume
1/4
II
12-16
Tremella
2/5
I
15-25
Notes: The time mentioned above is just for reference. The changes in detail are as
per food. Users can adjust it to the suitable time according to your practical
experiences.
State of food
cooked after it is
Remarks
cooling naturally
Very mushy
Cut into pieces
Meat and bone are
Cut into pieces
separated
Meat and bone are
Cross-cutting
separated
Meat and bone are
Whole chicken
separated
Well cooked
Well cooked
Well cooked
Well cooked
Well cooked
Well cooked, good
smell
Mushy
Well cooked
Very mushy
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