Steps And Times For Cooking - SAPIRHOME SP-1310-C-4 Instruction Manual

Maintenance of the open-preventing valve, the pressure-limiting valve and the
steam-releasing pipe:
Check the steam-releasing pipe and the open-preventing valve. If it is blocked clear any dirt
or use the dredging needle, then wash and rinse the pipe with water.
Dismantle as follows:
• The pressure valve: Take out the pressure valve by rotating the pressure limiting valve
anticlockwise and clean it under tap water as shown below.
Caution: Don't lose small parts such as pressure-limiting valve. There is no problem if the
color of the sealing ring changed. It is suggested to change the sealing ring once a year or
once in two years according to the usage frequency. But it must be changed immediately if
there is any damage or shape changing. Please contact your dealer or the sales department of
our company for the replacement parts. Never use substitutes.
Storage:
Put the body and lid separately in shade and cool place.
VIII. Steps and times for cooking
Name of Volume of
food food +water
Beef 1/2
Chop 1/2
Pig elbow 1/2
Chicken 1/2
Fish 1/3
Mutton 1/2
The time of gentle fire after
steam spraying out steadily
from the pressure-limiting
valve
15-20
8-12
15-20
8-10
2-4
8-12
_English_
State of food
cooked after it is
cooling naturally
Very mushy Cut into pieces
Meat and bone are
Cut into pieces
separated
Meat and bone are
Cross-cutting
separated
Meat and bone are
Whole chicken
separated
Well cooked
Well cooked
Remarks