Because the pressure in the pressure cooker is very high, the temperature that can be reached is higher than the boiling point of 100 degrees at room temperature, and the time required for cooking ribs is shorter. After the gas is started, it only needs to continue cooking for about 15 minutes.
Before using the pressure cooker, check whether the cover pad is in place, whether the slag screen is in good condition, whether the exhaust hole is unblocked, whether the explosion-proof door is in good condition, and whether the spring-type safety cut-off is flexible and easy to use. Otherwise, it needs to be replaced before it can be used to ensure safety.
Use method of pressure cooker
Before using the pressure cooker every time, be sure to check whether the pressure reducing valve, safety valve and air outlet are unobstructed to ensure safe use. It is forbidden to use pressure cookers that have exceeded their service life. The service life of ordinary pressure cookers is 5 years. Do not exceed the service life of the pressure cooker. After the service life is exceeded, the pressure resistance of the bottom and related parts of the pressure cooker will decrease, which is very dangerous to use.
The sealing apron should be replaced once a year. Because the sealing rubber ring can prevent the pressure cooker from leaking, if the sealing rubber ring is aged or falls off and cannot be completely embedded in the pressure cooker cover, the pressure in the pressure cooker will be unstable and an explosion will occur.
When using the pressure cooker, it is forbidden to overfill the food. Cook food that is easy to swell and overflow in a pressure cooker, and do not exceed two-thirds of the inner container. The root cause of pressure cooker explosion caused by porridge cooking is that the food is too full.
Because foods with strong viscosity such as rice grains and beans are easy to expand and spill out of the pot, when boiling, rice grains or bean skins will block the exhaust valve internally, resulting in poor exhaust and explosion.