What is "swiss-wave™ base" technology?
What are the benefits of pressure cooking?
Healthy: 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. Vegetables are not exposed to oxygen and retain their vitamins, minerals and their vivid colour. Low fat, high protein beans and legumes, are frequently avoided because of their long cooking time under normal cooking conditions. In a pressure cooker, however, most beans and legumes can be cooked in less than 15 minutes.
Better tasting: Better taste is the direct result of the health benefits explained above. Moreover, for dishes such as stews and pasta sauces, the pressure actually causes the ingredients to quickly mingle and their flavors to intensify. Pressure cookers keep the natural flavour in the food.
More time for YOU: Cooking with the Duromatic takes about 1/3 of the usual cooking time, with an energy saving of up to 70% and, in many instances, faster even than in a microwave. This means more time to exercise or relax and enjoy your home.
Some sample times include:
|Food ||Pressure Cooking Time (mins)||Traditional Time (mins)|
|Artichokes||8 - 12||40 - 45|
|Black Beans||10 - 12||150|
|Whole Chicken||5 / lb||15 / lb|
|White Rice||5||15 - 25|
|Brown Rice||20 - 22||45|
|Whole New Potoatoes||5 - 6||25 - 30|
|Beef Stew||15 - 20||120|
How do I clean my DUROMATIC pressure cooker?
If difficult stains and/or baked-in spots occur, try simply soaking the pan or adding water to the pan and bringing it to a boil. If white stains occur, this is a natural result of calcium deposits due to hard water, or starch deposits from foods like rice or beans. Such deposits are best removed with a few drops of vinegar or lemon juice. For a "showcase shine," try a food-safe metal cleaner such as Kuhn Rikon's Swiss Cleaner. Abrasive cleaners should be avoided.
At which pressure do I cook most foods?
How exactly does a pressure cooker work?
At sea level (where the normal atmospheric pressure is 14.7 pounds per square inch), the boiling point of water is 212° F, the highest temperature which can be reached by water at that elevation. That boiling point is raised 38° F to 250° F under the 15 additional pounds of pressure that can be obtained in a pressure cooker. Foods cooked hotter cook faster.
A secondary benefit of the increased pressure is that it softens the fibres in foods, tenderising even the toughest of meats and beans. The increased internal temperature and the assault on the fibrous nature of foods cooked under pressure combine to decrease by two-thirds or more of the normal cooking times.
Aren't pressure cookers dangerous?
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. The first indication that too much pressure has built up inside the cooker is the audible hiss of the valve as excess pressure is released through the valve. When the user hears this, the heat should be turned down. As long as the valve is not clogged, it will take care of any over pressurisation by allowing steam to escape through the radial escape holes located on the valve stem.
Other safety releases will come into effect only if the central valve is clogged. If that occurs, excess pressure will also escape through the safety holes in the rim of the lid.
Additionally, another spring-loaded safety valve in the lid is set to release steam in case of a clogged main valve due to overfilling or too-high heat. This valve is not a "blow plug" like some old American cookers had, but a highly accurate spring-loaded valve which will open at a pre-set internal pressure and release steam safely and effectively.
Finally, at higher pressure, the gasket is forced out through the six bayonet flanges in the lid, and a jet of excess steam escapes (once again in a downward direction.)
How do I release the pressure when my food has finished cooking?
Touch Release (Quick Release) Method
The valve on the lid of the DUROMATIC pressure cooker releases the pressure quickly by a light finger touch or, if you desire, you may use a long-handled spoon or spatula to depress the insulated, black valve cap. This method is suggested if you wish to interrupt the cooking process in order to add some further ingredients. By releasing the steam this way you can quickly open the pressure cooker without cooling off the pot and stopping the cooking process. Do not use this method for food that foams and is cooked on the first red ring!
Cold Water Release Method
If a quicker release of pressure is desired, the pan can be carried to the sink and cold water may be run over the lid (but not the valve). This method is mainly used for food with short cooking times where it is essential to stop the cooking process as fast as possible. For example risotto, polenta, or fresh vegetables. Do not use this method for food that foams (rice, beans, and stocks) or is cooked on the first red ring!
Natural Release Method
A third method of releasing the pressure is to remove the pressure cooker from the heat source and to allow the pressure to subside naturally. If you are cooking beans, potatoes, or other foods that have a skin that you wish to remain intact, this is the preferred method. The time it takes to release the pressure in this manner is calculated into all pressure cooker recipes.