Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 16

One tip sometimes offered is that, before using for the first time, you season the pan by boiling a dilute milk and water mixture in it for 5 minutes or so. I am not personally convinced that this has any effect; on the other hand, it doesn’t do any harm. Don’t let carbon deposits from gas or open fires accumulate on the outside. Crusted food will normally dissolve if the interior is soaked for several hours in soapy water. For burn marks, use dry bicarbonate of soda rubbed on to the dry pan. Water marks – the minerals in water that has evaporated – can usually be removed by soaking with vinegar. Nylon scouring pads should take care of really persistent stains.

If the cooker has overcooked and has accidentally boiled dry or the safety valve has “blown”, check:

1 the safety valve and replace if necessary.

2 the gasket by filling the appliance with a small amount of water, sealing and watching for escapes of steam along the edges of the lid. Renew the gasket if necessary.

3 the base of the pan. Under extreme conditions of heat, the base of the pan may bulge and distort. In that event, don’t use the pan any further but see if the manufacturer can service it. If the pan has a distorted base, then the food will be heated unevenly and troubles of all sorts will multiply.