Be aware of the following points when using a pressure cooker safely:

1. Cleaning: The lid, body and handle should be cleaned before each use to facilitate closing the lid. The sealing ring of a new pot that has not been used has high elasticity. You can add a small amount of food oil to the top and bottom of the pot body to facilitate the initial opening and closing.

2. Add materials: neither food nor water should exceed four-fifths of the pot’s capacity, and neither water nor soup should be less than 400 ml.

3. Closing the cover: Before closing the cover, check whether the exhaust pipe is unobstructed, the anti-clogging cover is clean, whether the safety valve is intact, and whether the float moves up and down freely and is in the dropped position. Place the pot lid flat on the pot body to fix the pot body, and rotate the pot lid until the upper and lower handles are completely overlapped. At this time, they are moved to the working position and the float valve is fully exposed.

4. Heating: After closing the lid, use high heat to heat. When a small amount of steam is slowly discharged from the exhaust pipe, buckle the pressure limiting valve to the exhaust pipe, and then the float will rise. Start until the exhaust pipe "hisses" to exhaust, then lower the oven temperature appropriately and keep exhausting until cooking is completed.