Explosion-Proof Double Bottom Stainless Steel Multi High Pressure Cooker with Induction and Extra Glass Lid

The principle of pressure cooker is very simple, because the boiling point of water is affected by the air pressure. The higher the air pressure, the higher the boiling point. On high mountains and plateaus, the air pressure is less than 1 standard atmospheric pressure, and the boiling point of water is lower than 100 ℃, so water can boil under 100 ℃. Eggs are not cooked with ordinary pots. When the air pressure is greater than 1 atmosphere, the water will not boil until the temperature is higher than 100 ℃. The commonly used pressure cooker is designed based on this principle.

The sealing ring of a new pot that has not been used has high elasticity. Please add a small amount of food oil to the top and bottom of the pot as shown by the arrow in the figure to facilitate the initial opening and closing. The lid, body and handle of the pot shall be cleaned before each use to facilitate the closing of the lid. When putting food, food and water shall not exceed four fifths of the pot capacity, and water or soup shall not be less than 400ml.