Questions And Answers - Kasanova YOD000001 Manuel D'instruction

PRESSURE COOKER
are stuck, clean them under running water.
For disassembly, see as follows: (fig.16)
The pressure regulator: take out the pressure regulator by rotating the knob clockwise as Fig.16
and clean it as Fig.17
Caution: Don't lose small parts such as pressure regulator. There is no problem if the color of the
sealing ring changes after a few uses. It is suggested to replace the sealing ring once in one or
two years according to the usage frequency. But it must be immediately replaced if it is damaged
in some way or if there is any shape deformation. Please contact your dealer or the sales
department of our company for the replacement parts. Never use parts that are not the originals of
the packaging.
•
Storage: Store the body separately from the lid in a cool environment , away from the
sunlight.
•
Special reminder: Maintenance must be operated by professional.

QUESTIONS AND ANSWERS

1. Q: How to cook good meals and dishes?
A: Begin to cook over high heat to rapidly increase the pressure inside the pot until the pressure
regulator releases steam. Lower the temperature when the hissing begins.
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.
2. Q: What to do if food does not cook well?
A: Check whether the cooking time is adjusted properly.
Check whether he pressure regulator is placed properly.
Check whether the fire is too strong or too weak.
Check whether the volume of water inside the pot is in line with the instruction manual.
Check whether the pressure release is normal or not, that is to say whether the steam sprays out
from the pressure regulator and not from any other part.
3. Q: How to calculate cooking time?
A: Cooking time should be counted when the pressure cooker starts releasing steam from the
pressure regulator.
4. Q: Does different material needs different heating time?
A: Fill the pressure cooker up to 2/3 of its capacity. If cooking beans or dry legumes, do not
exceed ¼ of the cooker capacity. Cooking material has nothing to do with cooking time. Besides,
the volume of the cooker has nothing to do with cooking time, either.
5. Q: Why the rice color changes to grey?
A: Cooking under high temperature and high pressure, the amino acids and saccharides are
Fig.16
Fig.17
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