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压力烹饪的一般信息
EPC(电压力锅)是一种带有密封盖和特殊阀门的电锅,可以在压
力下烹饪食物,从而节省烹饪时间并使坚硬的食物变软。
以下程序在压力下自动烹饪:快煮,稀饭/粥,牛肉/羊肉,鸡肉/鸭
肉,汤,蒸,鲍鱼。对于DIY功能,当设置温度高于100度,锅盖
盖住并锁住,此时会进入压力烹饪状态。
一旦您选择了烹饪程序,进入压力状态的时间取决于内锅中食物
及液体的量。锅盖必须合上且锁住,才能进入带压状态:当机器密
封,温度上升,液体形成蒸汽,使得锅内压力上升。(因此当准备
压力烹饪时,内锅里应始终有液体存在。)
一旦机器内部产生压力,锁定机制就会启动,盖子在烹饪过程中无
法打开。(所以必须在烹饪开始时添加所有的材料)。切勿尝试在
压力烹饪时打开锅盖。当压力达到烹饪要求时,机器会自动切换到
烹饪阶段,之前设置的时间开始进入倒计时。
当食物在压力烹饪下,烹饪程序结束后会切换到保温状态。电子显
示屏会指示“b”。
最初几次使用电压力锅时,您可能会注意到盖子上有轻微的蒸汽泄
漏。这是正常的,当压力增加时会发生。在烹饪期间也可能发生来
自压力限制阀的一些泄漏。
在烹饪过程中少量蒸汽逸出是正常的(因为阀门是安全阀)。
压力烹饪后开盖
压力烹饪后,蒸汽会自动释放,根据锅内液体量的不同,需要几秒
到10分钟的时间。
开盖时,请握住手柄,逆时针方向转动,然后按开启按钮1-2下。
拔下电源线。
注意:小心开盖时跑出的热蒸汽。保持脸与手远离蒸汽。
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