Pressure

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  • Publicado : 12 de mayo de 2011
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Operation

1. Close the coocker

Firstly, revolve the knob in anti-clockwise direction. Let te elastic ride descend close to the lid.

Secondly, put the lid onto the body between the ears.Nestle the lid close against the body. The elastic ridge and the ears should be at the same line. Thirdly, revolve the knob in clockwise directions let the ridge ascend to touch the ears with its twoends. Be sure tere is no flexible feeling.furtherty tighten the lid to the body by revolving the Knob one or two circles. 18 cm-20cm one circle more, 22cm-24cm one and a half circles or so (onecirclee quals 360 grados) when cooking, if you find steam escape form the rim under the lid, you should release all the steam in the cooker by revolving the knob anti- clockwise, then tighten the lid whilepressing it gently but firstly. Make sure no more steam comes out from the coocker.

2. put on the pressure- limti valve: the valve should be placed vertically onto the valve base.

3.reduce the pressure and open the lid: slightly and slowly lift the pressure- limiting valve, release the steamin the cooker little by little. It is one way to reduce the pressure safetly.

Anothertrick to reduce the pressure is to revolve the knob little by little so that the steam is also let out gradually in a small scale. Remove the lid when the elastic ridge is finally dowm to it.

4.Cautions and maintenance.

1. while cooking porridge, on seeing the pressure limiting valve release steem steadily, you should turn down the fire to avoid porridge liquid jetting from theholes. You will soon get experienced in using it.

2. the maximun volume of food being- cooked at one time is restricted. Those food which is expansible or produce bubbles when cooked, such as riceor beans, should be no more than two thirds of the total capacity. While the other kind, such as fish or meat, no more than three fourths of the total capacity.

3. the working pressure if...
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