• Fast, moist method of cooking food at high temperatures in a pressure cooker.
• Used for boiling, stewing and steaming.
Don’t Forget! Time the cooking carefully following the manufacturer’s instructions because overcooking is common.
Advantages
• Saves time and energy • Little loss of nutrients • Little change in colour and flavour • Whole meal can be cooked in one pot
Guidelines
• Follow manufacturer’s instructions.
• Never overfill. • Build up steady stream of steam before applying weight.
• Time the cooking very accurately.
• Reduce pressure before opening by either standing for 15 minutes at room temperature or putting it under cold running water.
• Remove lid carefully to avoid a burst of steam.
Disadvantages
• Danger of overcooking the food • Needs constant attention • Danger of scalding from steam • Needs a storage space
Suitable foods
• Jam-making • Bottling • Soups, stocks and stews • Cooking vegetables and puddings
Pressure regulator Locking lid Steam vent
Sealing gasket
Separators for different foods
Trivet used to keep food out of water
Pressure cooker components 123
Did You Know? The sealed pressure cooker causes a controlled build-up of pressure. Steam under pressure reaches a higher temperature and cooks food faster.
