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.

The DUROMATIC pressure cookers belong to the new generation of pressure cookers. They are built with safety features that make it impossible for this kind of disaster to occur. First, the automatic lid-locking device of the DUROMATIC pressure cookers insures that no pressure can build up until the lid is put on correctly. The lid cannot be removed or come off until all of the pressure has been released. DUROMATIC pressure cookers provide the ultimate protection against excess pressure.

Pressure cooking is cooking food quickly in a pressure cooker, an airtight metal pot, using steam under pressure at a high temperature above the boiling point. Pressure cookers are so effective because food cooked under pressure can be cooked at higher temperatures without burning due to evaporation. Food can be cooked quicker and kept moist at the same time. Pressure cookers take advantage of the fact that water boils at a higher temperature when pressure is increased.

To keep the pasta from getting pasty, use two pans. Heat the dry pasta with oil in one pan; heat the liquid with herbs in another. Fifteen to 20 minutes before eating, combine the two. If you are going to use a sauce, heat that in a third container.

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.

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.

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.

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.

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.

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.

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…

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.

Ah, here's another topic to which we have devoted an entire page. Click here to read our Brisket Hints and Tips page.

Some models include a steaming basket to cook a variety of foods. For operating instructions, refer to your owner's manual.

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.

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)

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.

The spring-valve of the DUROMATIC pressure cooker makes pressure cooking much easier and less frightening than Grandma's cooker, because the loud hiss of steam escaping has been completely eliminated. In addition, the DUROMATIC valve allows the user to determine the exact time at which the interior of the pan comes to pressure and, thereby, affords much greater accuracy in the cooking. How it works: Two red rings are visible on the stem of the valve during cooking.