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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.
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.
