During the course of steaming if you notice a sight whisps of steam around air vent or pipe, this is natural. But there is a large amount of steam, or moise examine the vents and valve and gaskets to see if food has collected there or is some part of cooker needs to be tightened. Leakage between cover and body suggest sealing ring or gasket is not in place or needs to be replaced. See similar questions...

When ever you boil daal in either pressure cooker or utensil, always add little oil. It will prevent the overflowing. Always store your dough in an airtight container or covered with wet muslin / cheese cloth to avoid the hard layer and keep it fresh for a longer period. See similar questions...

Immediately after use, remove the gasket and wash the lid by hand thoroughly inside and out. The exposed inside edge of the lid should be given special attention. The gasket should be cleaned, dried and returned to the lid. If the pressure cooker lid is hard to turn when closing, the gasket has become dried out and should be lightly rubbed with cooking oil. The bottom of the pan is dishwasher safe. See similar questions...

Healthy meals! Because very little water is used in pressure cooking and because the pressure cooker is a "closed system," few vitamins and minerals are lost to the cooking water or dissipated into the air. Because they are not exposed to oxygen, vegetables not only retain their vitamins and minerals, but their vivid color as well. Low fat, high protein beans and legumes, healthy additions to any diet, are frequently avoided because of their long cooking time under normal cooking conditions. See similar questions...

Steam is to cook with steam, if it is under pressure, the temperature is hotter than a water-based liquid can ever be. Water will not get hotter than 212?F (100?C) no matter how hard you boil it. However, steam under pressure of 5 psi (pounds per square inch) reaches 225?F (105?C) or more, and at 15 psi it will be 250?F (120?C). Therefore, steam cooking under pressure is considerably faster than cooking in liquid. The pressure steameris fast, easily controlled and is safer overall. See similar questions...

Immediately after use, remove the gasket and wash the lid by hand thoroughly inside and out. The exposed inside edge of the lid should be given special attention. The gasket should be cleaned, dried and returned to the lid. If the pressure cooker lid is hard to turn when closing, the gasket has become dried out and should be lightly rubbed with cooking oil. The bottom of the pan is dishwasher safe. See similar questions...

Gaskets are engineered to last a very long time. A gasket, when properly cared for, should last between 1 and 6 years under normal use. What are the variables? The number of times per week you use the cooker, what you cook, and how you clean your gasket all are considerations. If you cook everyday with a lot of chilies, or beans (which contain enzymes) and are careless about placing your gasket next to your knives in the sink, you could will replacing it more often! Hand washing is recommended. See similar questions...

The Duromatic pressure cooker can go into the oven at settings below 300° F. Most foods prepared in a pressure cooker do not require placement in an oven for cooking. Sometimes you may want to put the smaller pressure fry pan into the oven to keep it warm, and that may safely be done at temperatures below 300° F. See similar questions...

Yes. Many people have gotten away with making BRF Jars and sterilizing them in boiling water with success. Problem being, a pot of boiling water cannot get the jars to the internal temp that is needed to successfully kill the contaminants that would survive boiling. When working with grains, a pressure cooker is essential and grains contaminate much easier than BRF. You will also find a pressure cooker useful to sterilize your scalpel, syringes, jars, lids, water, etc… See similar questions...

Canning is the process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food within the jar or can. See similar questions...

It sounds like the seals have deteriorated or split, so you will need to change the O’Ring's which are small rubber rings at each end of the High pressure hose this seals the hose to the Gun and the Pressure washer. See similar questions...

Your normal blood pressure should be less than 140 over 90 mmHg. The top number, or 140, is the systolic blood pressure. Normal systolic blood pressure usually ranges between 100 and 140 mmHg. The bottom number is known as diastolic blood pressure, and the normal range is 50 and 90. See similar questions...

No, but there is an average pressure. For adults that number is around 16, but there are "normal" eyes with pressure as low as 10 and as high as 23. A better question to ask is, "Is my eye pressure at a safe level?" Only your doctor can answer that. See similar questions...

This is very normal and is actually good for you, indicating increased blood flow to the brain, eyes, skin and hair. One preliminary study showed that the brain runs 7% faster and 14% more accurate while inverted! The feeling of pressure usually lessens over time as you become accustomed to inverting. If you are a beginner and are uncomfortable with this feeling, it is OK to come up and rest a while. See similar questions...

Yes. Some seepage into the drip tray is to be expected. Seepage of water through the planter is how the Chia sprouts are "watered." The drip tray will probably fill with water every 24 hours. Excessive leakage, however, possibly indicates a hairline crack on the planter. Please call us for more information. See similar questions...

We are glad to answer any questions you may have. We can be contacted by email or by calling 1-800-714-3391. For more information on pressure cookers you can visit Kuhn Rikon's web site. See similar questions...

Yes, you can use a pressure cooker to emulate an autoclave, but pressure cookers are not really designed for the precision operation that is required, and their effectiveness cannot be guarantied. (more coming soon) See similar questions...

The principle of pressure cooking is really quite simple. Because a pressure cooker is airtight, pressure builds up inside the pressure cooker as the liquid inside comes to a boil. The resulting trapped steam causes the internal temperature to rise beyond what it would be capable of doing under normal room pressure. Then, simply, food cooking at a higher temperature and under pressure cooks faster. sea level (where the normal atmospheric pressure is 14. See similar questions...