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How to cook good meals?

Heat over strong fire until steam is discharged from the pressure limiting valve.

When steam begins to escape from the pressure limiting valve, switch to simmering.

If the fire is too strong, it will cause excessive evaporation of water and may cause the pot to burn.

Nothing can be done well?

Is the heating time control appropriate?

Is the pressure limiting valve installed properly?

Is the firepower too strong or not enough?

Is the amount of water (pumping) appropriate?

Is the pressure normal (is there steam discharged from the pressure limiting valve)?

When does the heating time start?

It is calculated from the time when the safety valve pops up and steam is ejected from the pressure limiting valve.

Are the heating times different for different materials?

The maximum cooking volume is less than 2/3 of the depth of the pot and less than 1/4 of the depth of the beans. The amount of cooking ingredients has nothing to do with the cooking time. In addition, the volume of the pot has nothing to do with the cooking time.

The rice turned gray!

When foods rich in protein and carbohydrates are cooked under high temperature and pressure, amino acids and sugars are decomposed by heat, which may turn the food gray. This is harmless and the taste will not change.

Soy milk is heated with added sugar and ejected from the safety valve

Once the food juice containing a high concentration of sugar is added and heated, the juice may be ejected from the safety valve due to the high pressure of the steam in the pot. When cooking this kind of food, please do not cook under pressure, that is, do not buckle the pressure limiting valve.

Burn the pot

Turn off the heat quickly and leave the pot to cool naturally. Do not pour water on it.