K
PC-MA3
26
Precautions concerning Fermentation
●
The temperature of ingredients during
cooking must be as following:
• During heating, the temperature in the
center of the pot is 35~52°C within
170 minutes.
• During cooling after cooking, the
temperature in the center of the pot is
25~55°C within 200 minutes.
35℃
52℃
25℃
55℃
Heating within 170 minutes
Cooling within 200 minutes
●
Use fresh ingredients. Use a new plastic
bag for each cooking.
●
When cooking meat, be sure to cut the
meat into pieces.
●
When you serve food to those who
may have weak immune system such
as pregnant women, infants or elderly
people, be sure to carefully check the
cooking and food conditions and their
health conditions. If you have any
concerns, do not serve them.
How to use
Manual (Fermentation)
Put ingredients to the inner pot
For Fermentation
• Put ingredients back to room temperature
and place them with seasoning in a plastic
bag with a zipper. Leave 1 cm open in
the zipper. Sink the bag slowly to the
container with water to remove air due
to water pressure, then close the zipper
completely.
Remove air
↓
←Close the zipper
• Use scissors to cut sharp fins of fish.
remove as many bones as possible as
they may tear a hole in a plastic bag.
※
Use a new plastic bag for each cooking.
• Add water to the inner pot. Water must
be added until ingredients sink below the
water completely.
• Sink the plastic bag containing ingredients in
the water. If it floats, use a weight to sink it.
