Major Technology Parameter; Cooking Time - Kasanova LAT000001NOC Manuel D'instruction

PRESSURE COOKER
22

8. MAJOR TECHNOLOGY PARAMETER

1.) Model: AQS 22 ---60-100kPa
2.) Sealing reliable: with a working pressure under 20 kPa there is no leakage
of liquid or steam.
3.) Working pressure: from 0.9 to 1.1 times, the working pressure ranges from 54
to 66kPa.
4.) Safety pressure: between 120—160kPa.
5.) Resistance pressure: 360kpa
6.) Safety pressure for opening the lid: if the pressure inside is over 4kpa, the lid can't
be opened.
7.) Safety pressure for closing the lid: the pressure inside is less than 4kpa if the lid is
not locked properly.

9. COOKING TIME

The list below is just for reference. Adjust the cooking time in accordance with your
practical experience.
Volume of
Type of food
food + water
Rice
Soup
Chop
Beef
Chicken
Fish
Corn
Cooking
time (regu-
lator valve
stable, low
heat)
1/3 5-10
1/3 10-15
1/2 10-12
1/2 16-25
1/2 12-18
1/3 5-10
2/3 5-10
State of food
Pressure after normal
cooling off
60kPa Well cooked
60kPa Well cooked
100kPa Well cooked
100kPa Well cooked
100kPa Well cooked
100kPa Well cooked
60kPa Well cooked
Remarks
Add some
water
Cut into
pieces
Cut into
pieces
Whole
chicken