san ignacio SG-1523 Manual De Instrucciones página 15

3. The maintaince of pressure cooker must be made by specialized person.
VIII. QUESTIONS AND ANSWERS
Q A
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
How to cook good meals
out from pressure-limiting valve.
and dishes?
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.
Check if the cooking time is controlled properly or not.
Check if the pressure-limiting valve is placed properly or not.
Cannot do cooking well?
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).
Begin from the upspring of the steam spraying out from safely
What is heating time
pressure-limiting valve.
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
Does different material need
has nothing to do with cooking time. Besides, the volume of the
different heating time?
cooker has nothing to do with cooking time, either.
Cooking under high temperature and high pressure, the amino
acid and saccharides are decomposed by the heat. Thus the food
Why the rice color changes
containing rich protein and carbohydrate may change its color to
to grey?
grey. But it is harmless and the taste will not change.
When heating, liquid food mixed with high-thick sugar will spray
out from the safety valve because of the high pressure steam
After heating, soya-bean milk
inside the cooker.
mixed with sugar sprays out
When cooking this kind of food, don't cook with pressure on,
from the safety valve.
which means not to place the pressure-limiting valve on.
Put off the fire immediately, take the cooker away from the fire
What to do in case of cooker
and let it cool naturally. Don't pour water onto the cooker.
is heated dry.
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IX. STEPS AND TIMES FOR COOKING
The time of gentle fire after
Name of Volume of food steam spraying out steadily
food +water from the pressure-limiting
Beef 1/2
Chop 1/2
Pig elbow 1/2
Chicken 1/2
Fish 1/3
Mutton 1/2
Zong Zi 2/3
Old corn 2/3
Sweet
2/3
potato
Rice 1/4
Porridge 1/3
Legume 1/4
Tremella 2/5
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.
State of food
cooked after it is
cooling naturally
valve
15-20 Very mushy
Meat and bone are
8-12
separated
Meat and bone are
15-20
separated
Meat and bone are
8-10
separated
2-4 Well cooked
8-12 Well cooked
10-15 Well cooked
5-8 Well cooked
6-10 Well cooked
Well cooked, good
4-6
smell
10-15 Mushy
12-16 Well cooked
15-25 Very mushy
Remarks
Cut into
pieces
Cut into
pieces
Cross-
cutting
Whole
chicken
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