9. QUESTIONS AND ANSWERS
Q: Why does food cannot be cooked well?
A: Check whether the cooking time is controlled properly or not. Check
whether the pressure regulator valve is placed properly or not. Check
whether fire is too strong or too weak. Check whether the volume of
water and soup is proper or not. Check whether the pressure is normal
or not. (Is there any steam spraying out from pressure regulator valve
or not)
Q: Does different material need different heating time?
A: The maximum volume of the food to be cooked is less than 2/3 of
the depth of the cooker. With beans less than 2/3. Cooking material
has nothing to do with cooking time. Besides, the volume of the cooker
has nothing to do with cooking time either.
Q: Why the rice color changes to grey?
A: 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.
Q: What to do when the cooker heats up while it is dry?
A: Extinguish the fire immediately, move the cooker away from the fire
and let cooker to get cool naturally. Do not pour water on cooker.
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