<p>experience in this life, if we directly into the rice cooker of raw water and rice, steamed out of the Steamed Rice on some hard, feel not cooked, it is because the skin is immersed in water meter, electric cooker is heated, then the appearance of the first ripe rice, rice core but not in enough the water cannot be thoroughly cooked rice. The uniformity of the old-fashioned rice cooker of soaking speed, temperature, pressure, heating Steamed Rice has no control. And now the high-end rice cooker is very particular about. </p>
<p>In order to export high-grade rice cooker specializing in Zhanjiang hallsmart electrical company, a doctor called swim into the rice cooker, as experts said, he gave us the explanation: a micro pressure cooker now, in Steamed Rice during cooking, the control processing pressure and heating, temperature and pressure are not the same in different stages, the computer chip in the cooker is curve control rather than a simple linear shape control. If a good pressure valve to control the pressure. Heating of the meter </p>
<p>should be uniform, will be on the liner some hard work, honkey curved thick autoclave liner and arc heating plate, is to solve this problem: one is that heating thick uniform, not up and down; two is the change of the heating disc shape of the heating position is not limited to the inner pot the bottom of the pot, the pot body is in effect on the whole Steamed Rice. The rice is delicious. 4 rice cookers use range more than the electric cooker in fact, electric cooker has now exceeded the original electric rice cooker is only </p>
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