Kasanova AQS 22, Инструкция по эксплуатации

Страница: 22 / 60

22 PRESSURE COOKER
8. MAJOR TECHNOLOGY PARAMETER
1.) Model: AQS 22 ---60-100kPa
2.) Sealing reliable: with a working pressure under 20 kPa there is no leakage
of liquid or steam.
3.) Working pressure: from 0.9 to 1.1 times, the working pressure ranges from 54
to 66kPa.
4.) Safety pressure: between 120—160kPa.
5.) Resistance pressure: 360kpa
6.) Safety pressure for opening the lid: if the pressure inside is over 4kpa, the lid can’t
be opened.
7.) Safety pressure for closing the lid: the pressure inside is less than 4kpa if the lid is
not locked properly.
9. COOKING TIME
The list below is just for reference. Adjust the cooking time in accordance with your
practical experience.
Type of food
Volume of
food + water
Cooking
time (regu-
lator valve
stable, low
heat)
Pressure
State of food
after normal
cooling off
Remarks
Rice 1/3 5-10 60kPa Well cooked
Soup 1/3 10-15 60kPa Well cooked
Add some
water
Chop 1/2 10-12 100kPa Well cooked
Cut into
pieces
Beef 1/2 16-25 100kPa Well cooked
Cut into
pieces
Chicken 1/2 12-18 100kPa Well cooked
Whole
chicken
Fish 1/3 5-10 100kPa Well cooked
Corn 2/3 5-10 60kPa Well cooked