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Lonec na zvišan tlak postavite na toplotni vir in ga nastavite na najvišjo
temperaturo.
Ko začne skozi ventil uhajati para, zmanjšajte moč toplotnega vira in
počakajte 20 minut.
Po 20 minutah izključite toplotni vir.
Poravnajte piktogram obratovalnega ventila (A) z oznako položaja ventila
(C).
Ko se varnostni klin (D) spusti, lonec na zvišan tlak ni več pod tlakom.
Odprite lonec na zvišan tlak - skica 3
Očistite ga s sredstvom za pomivanje posode.
Minimalno in maksimalno polnjenje
Minimalno 25 cl (2 kozarca) - skica 4.
Največ 2/3 višine posode, oznaka MAX 2 - skica 5.
V loncu na zvišan tlak ne uporabljajte grobe soli, temveč ob koncu kuhanja
dodajte fino sol.
Za določena živila:
Za mehka živila, ki se med kuhanjem razširijo in/ali
penijo, kot so riž, stročnice, dehidrirana zelenjava,
kompoti, buče, bučke, korenje, krompir, fileji ribe ...
lonca ne napolnite več ko 1/3 (MAX 1). Pustite lonec
nekaj minut, da se ohladi, nato pa ga dodatno ohladite
v hladni vodi. Lonec pred vsakim odpiranjem rahlo in
previdno stresite, potem ko se prepričate, da se je
varnostni zatspustil, da se izognete uhajanju vroče
pare, ki vas lahko opeče. To je zlasti pomembno pri hitrem uhajanju pare ali
po ohlajanju v hladni vodi. Pri kuhanju juh vam svetujemo, da tlak na hitro
zmanjšate v hladni vodi (glejte poglavje "Zaključek kuhanja v načinu 'Ekonom
lonec").
Uporaba kare za kuhanje s paro*
Na dno posode vlijte 75 cl vode (O).
Odvisno od modela:
Stojalo* (L) in košaro* (J) postavite na dno posode.
Stojalo*(K) pripnite na košaro*(J), nato pa vse skupaj
postavite na dno posode.
MAX
MAX1
1/3
* odvisno od modela
493


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