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Sogo SS-25100 Manual

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“Instrucciones de uso”.
17. No llene la unidad más de 2/3 de su
capacidad. Al cocinar alimentos que se
expanden durante la cocción como el arroz
o legumbres secas, no llene la unidad más
de 1/2. El llenado excesivo puede causar un
riesgo de obstrucción del tubo de ventilación
y exceso de presión. Ver “Instrucciones de
preparación de alimentos”.
18. Tenga en cuenta que ciertos alimentos,
tales como puré de manzana, arándanos
rojos, cebada perlada, harina de avena u
otros cereales, guisantes partidos, deos,
macarrones, ruibarbo o espaguetis, puede
formar espuma, y pulverización, y obstruir el
dispositivo de liberación de presión (salida de
vapor). Estos alimentos no deben cocinarse
en una olla a presión.
19. Compruebe siempre los dispositivos de
liberación de presión para la obstrucción
antes de su uso.
20. No abra la olla a presión hasta que la
unidad se haya enfriado y toda la presión
interna se haya liberado. Si las asas son
difíciles de separar, indica que la olla aún
está presurizada - no forzar su apertura.
Cualquier presión en la olla puede ser
peligrosa.
21. Cuando se alcance la presión de
funcionamiento normal, baje el fuego así
todo el líquido, que crea el vapor, no se
evapora.
… 4 …


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