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ZH
*視機型而定
烹煮後...
逐漸轉開控制閥並停在符號上 - 10。如果在釋
放蒸氣時,您注意到異常釋放壓力的情況,請將控
制閥 (A) 轉回烹煮位置 ,然後在冷水中快速
釋壓。
如果安全桿 (E) 未降下,請將壓力鍋放在冷水中。
絕不可中斷此安全桿作動。
烹煮帶皮肉類 (如牛舌等) 後,若有壓力膨脹的危
險,請勿劃開肉類,以免燙傷。請在烹煮前劃開肉
類。
適用於在烹煮時會膨脹和/或起泡的食材,例如米
飯、豆類、脫水蔬菜、蜜餞、南瓜、夏南瓜、胡
蘿蔔、馬鈴薯、魚片等。請讓您的壓力鍋冷卻數分
鐘,然後放在冷水中冷卻。請在每次開蓋前、確認
安全桿完全降下後,小心稍微搖晃壓力鍋,以免蒸
氣氣泡溢出,導致您燙傷。當蒸氣快速釋放時,或
在冷水中冷卻後,此作業特別重要。
在鍋內仍有壓力下搬移壓力鍋時,請務必 非常小
心。
請勿碰觸高溫表面。請使用把手與鍋蓋頭。視需要
使用隔熱手套。
烹煮湯類時,我們建議在冷水中快速釋壓 (請參閱「
烹煮」一節)。
打開壓力鍋之前,確定噴氣孔已處於釋壓位置。安
全桿 (E) 應處於下降位置。
絕不可強行打開壓力鍋。請務必:
讓鍋內壓力完全釋出。安全桿 必須處於下降位置。
(請參閱「安全」一節)。
460


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