You're concerned not only with how to use it, but also with how to choose the right cooker-this attention to detail is commendable. The core of using a hard oxygen pressure cooker correctly lies in mastering the operating procedures and maintenance points. When purchasing, focus on five key parameters: material, safety performance, nutrient retention, anti-odor design, and cooking efficiency.
How to Use a Hard Oxygen Pressure Cooker Correctly
Pre-use Check
Ensure the sealing ring is installed correctly, the vent is unobstructed, and the lid and handle are aligned and tightened.
For first-time use, it is recommended to add water to an empty pot for a "boiling test" and run a standard program to check the seal.
Ingredient and Water Quantity Control
Liquid should be at least 1/3 of the cooker's capacity, and solid ingredients should not exceed 2/3 to avoid clogging the vent or causing dry burning.
For easily expanding ingredients such as beans and rice porridge, it is recommended not to exceed 1/2 of the capacity.
Pressure Pressurization and Depressurization Operation
Do not force open the lid during the pressure pressurization process. Wait until the pressure is completely released (the float valve descends) before opening.
Quick-release pressure is suitable for vegetables and fish; natural pressure release is suitable for stewing meat and beans, preventing splashing.
Cleaning and Maintenance
After each use, disassemble the sealing ring and exhaust valve for separate cleaning, and then reassemble after drying.
Do not scrub the inner liner with steel wool. Use a soft cloth or sponge to clean the hard oxide surface, avoiding scratching the oxide film.