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VIII. QUESTIONS AND ANSWERS
Q
A
How to cook good meals
and dishes?
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.
Cannot do cooking well?
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).
What is heating time
Begin from the upspring of the steam spraying out from safely
pressure-limiting valve.
Does different material need
different heating time?
The maximum volume of the food to be cooked is below 2/3 of
the depth of the cooker. Beans are below 1/2. Cooking material
has nothing to do with cooking time. Besides, the volume of the
cooker has nothing to do with cooking time, either.
Why the rice color changes
to grey?
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.
What to do in case of cooker
is heated dry.
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
Name of
food
Volume
of food
+water
Step of
pressurelimiting
valve
The time of gentle
fire after steam
spraying out
steadily from the
pressure-limiting
valve
State of food
cooked after
it is cooling
naturally
Remarks
Beef
1/2
II
15-20
Very mushy
Cut into
pieces
Chop
1/2
II
8-12
Meat and bone
are separated
Cut into
pieces
Pig elbow
1/2
II
15-20
Meat and bone
are separated
Cross-
cutting
Chicken
1/2
II
8-10
Meat and bone
are separated
Whole
chicken
Fish
1/3
II
2-4
Well cooked
Mutton
1/2
II
8-12
Well cooked
Zong Zi
2/3
II
10-15
Well cooked
Old corn
2/3
II
5-8
Well cooked
Sweet
potato
2/3
I
6-10
Well cooked
Rice
1/4
I
4-6
Well cooked,
good smell
Porridge
1/3
I
10-15
Mushy
Legume
1/4
II
12-16
Well cooked
Tremella
2/5
I
15-25
Very mushy
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.