100% safety & healthy aluminum pressure cooker

Easy to Operation / Easy to Clean / Energy-saving / Time- saving / Taste Great / Safe & Reliable / Multipurpose etc.

Aluminum King---profile

Z & T Industries Company Ltd. is  located in Dongxing Industrial Zone, Siqian, Xinhui, Jiangmen,Guangdong,China. The  factory has more than 20 years manufacturing experience,which is specialized in manufactouring aluminum products.

Discription: 100% safety & healthy aluminum pressure cooker	Brand:kui shu	Model:SA001-B
Use: induction / fire	Function:cooking,steaming,stew,braising etc	Thickness:1.7mm--3.5mm
Capacity:2L--20L	Material: aluminum & stainless steel handle

METHOD OF USE

I.Close the cooker

Step one, revolve the knob in anti-clockwise direction.Let the elastic ridge descend close to the lid.

Step two, put the lid onto the body between the ears.Nestle the lid close against the body. The elastic ridge and the ears should be at the same line.

Step three, revolve the knob in clockwise direction. Let the ridge ascend to touch the ears with its two ends.Be sure there is no flexible feeling. Furtherly tighten the lid to the body by revolving the knob one or two circles.C18-20 one circle more; C22-C24 one and a half circles or so;C26-C28 two circles.When cooking, if you find steam escape from the rim under the lid, you should release all the steam in the cooker by revoviong the knob anti- clockwise ,then tighten the lid while pressing it gently but firmly,make sure no more steam comes out from the cooker.

II. Put on the pressure - limiting valve.

The valve should be placed vertically onto the valve base

III. Reduce the pressure and open the lid.

Slightly and slowly lift the pressure -limiting valve,release the steam in the cooker little by little. It's one way to reduce the pressure safely.

Another trick to reduce the pressure is to revolve the knob little by little so that the steam is also let out gradually in a samll scale.Remove the lid when the elastic ridge is finally down to it.

Cooking Time

Variety	Food (kg)	Water(kg)	Time(minute)	Degree
pork leg	1.0	0.5	16-18	cooked
chicken in a whole	1.5	1.0	8-10	bones off
sparribs	1.0	0.7	6-8	bones off
beef(3cm piece)	1.0	0.5	12-15	smashed
rice	0.5	needed	3-4	cooked
porridge	0.25	needed	2-3	cooked