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.

Then use a file-searching program to search for a few keywords that might related to an answer. Then try a few more. Running a USENET site is not difficult, but it's also not trivial. Running Waffle is not always immediately self-evident either. The docs will help... a lot. Yes, there is a lot to read, and yes, it seems ponderous, but most of your questions are answered either in the docs or in this FAQ.

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 Wage & Hour Program at the Vermont Department of Labor is able to answer any questions that you may have. Feel free to give us a call at 828-0267 or email us.

No. Most questions are answered by users with experience in the question's field of application. They have provided answers in the past when it required little preparation time. It isn't reasonable to expect other users to do a lot of work to answer your questions. Some questions are answered by specialists at MSC, but they have no obligation to respond to these questions. If your question is not answered on the discussion forum, and if you are eligible for technical support with MSC.

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.

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