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Manuel M. Malonzo Invented the Cookey Multifunctional Pressure Cooker

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Yes you can. Put some cloth on the bottom of the cooker, like a kitchen towel(clean !). Put in your pyrex dish, filled with goodies and about half the water you'd normally use.

Add water on top of the covered pyrex so the cooker is about 5 cm full.

Cook as you'd normally do with a pressure cooker.

Let to cool slowly when done, do not open when hot. This is important.

Enjoy!

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boil water in a wide pan.. add toor dal grain .. still for every 3 minutes..it will take about 15-20 minutes..

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Because the temperatures are high in pressure cooker

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Presto parts seem to work pretty well. I've had mine since the 70's and always been able to find parts with them. Good luck.

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one thing you could do is get a some dish washing soap and a dish towel and clean or putt some dish washing liquid and water and let it soak

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A pressure cooker doesn't allow for anything (even gases) to escape at any significant amounts (unless the pressure inside gets too high and you hear that whistleing noise).

With heat, the gases inside want to expand, but because they are restricted to the volume of the pressure cooker they can't, so pressure builds up.

In addition, when a liquid, lets say water in this case, is heated under normal pressure its temperature won't go above 100C, because any water molecule that has higher energy leaves the liquid and goes into gas phase.

Now, applying pressure to water, will increase the boiling point (for example from 100C to 110C)

Reason: When any liquid is under higher pressure it is less likely to go in the gaseous phase.

The pressure cooker works with these principles, because usually when you cook water in an open pot, the boiling point of water restricts the temperature to a 100C. A pressure cooker uses the pressure to keep the water in the liquid form even though it is far above the boiling point, and hence the temperature is far above 100C.

Because the pressure build up inside causes higher cooking temperatures thus reducing cooking times.

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it doesnt it just boils it faster.

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To know how a pressure cooker works you must know the physics behind it. The boiling point of water is 100°C. When boiling with in a pot with no cap, no matter how much you heat, it will never go past the temperature of 100°C because of evaporation. Also the vaporized steam is the same temperature of the boiling water. So when you cook with a pot of water this time with a sealed cap, as you try to add more heat by increasing the temp., all that will happen is that the vapor will try to escape but because it is a sealed environment it will not be able to escape resulting in the build up of pressure (or force/area). The temperature and pressure will have a direct proportional relationship so as one increase so does the other. Also steam has 6 times the heat potential when it condenses (changes from gas to liquid state of matter) on a cold food product. The build up of pressure and heat potential are two factors which enable pressure cookers to cook foods faster and more efficiently.

In pressure cooker the pressure develops inside the vessel as time goes on. As pressure increases the boiling point of water also increases. Food inside the pressure cooker cooked very fast because of high boiling temperature, means the food is not cooked at 100 C but much higher temperature than 100 C.

Rapid S

Pressure cookers generally operate at 15psi (~760mmHg) above atmospheric pressure. Since atmospheric pressure is 14.7 psi, the pressure within the cooker is about double the atmospheric pressure. Once the operating pressure is attained, the temperature in the pot stabilizes at the boiling point for water at that pressure, which is about 120 C (248 F) at 2 atmospheres of pressure. Further temperature increase is prevented since the pressure is stabilized by the constant venting of steam from the cooking vessel.

If the temperature is raised by only 20 C above open pot boiling, why is the cooking time so much faster? The answer is that cooking results from chemical reactions in the food, and the rate at which all chemical reactions occur depends on the temperature. The temperature dependence of reactions is variable, but a rough rule of thumb is that the rate will double for every 10 C increase in temperature. Therefore the reactions that occur during cooking will occur roughly 4 times faster in a pressure cooker at 120 C, and the food will cook in one quarter of the time.

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Sure just allow more cooking time for size of roast. Season it well, would guesstimate an extra 20/30 minutes!

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Pressure cookers, as it says on the tin, use pressure to cook. The sealer container does not allow air or liquid to escape, except below some preset pressure. As the pressure increases, so does water's boiling point, which allows the liquid to reach a higher temperature without boiling. At the beginning, the boiling liquid creates steam, which is trapped, and this increases the pressure inside of the cooker.

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my book says 10 hours on high

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There are three primary dangers in using a pressure cooker. One is the failure of the vessel during a cooking evolution. The earliest pressure cookers failed once in a while, and the results were terrible. You can imagine the metal vessel rupturing with the resulting release of a large quantity of extremely hot material and superheated water, not to mention the metal fragments. It's been a long time since things like that happened. The pots are engineered too well for that, and they are built with much more care (greater quality control).

The second possible danger is failure of the rubber seal during a cooking operation. This is unusual, but it can happen. The lid will remain on, but hot food and/or superheated water and steam will escape. If one is in close proximity, one can be burned. Then there's the mess to clean up. Keep the sealing gasket clean and dry. Inspect it regularly, and replace it if any cracks are visible.

The third of the primary dangers is associated with opening the vessel before the pressure inside has equalized. The owner's guide will tell the user how to avoid that. Follow those guidelines. Please. A good quality cooker that is used with the original seals and pressure regulating weight will be safe when the manufacturer's instructions are followed and some common sense is applied in support of cooking operations. Oh, and it's always a good idea to be very careful when lifting the weight to release the pressure prior to opening the cooker. Steam burns are one of the most common kitchen injuries. There will be a release of heat and steam when the lid is removed following proper depressurization, too. Watch out for that. Always make sure you lock the lid on to the pressure cooker securely. Sure, it sounds obvious enough but failure to do so could well lead to an explosion leaving you with second degree burns on your hands and face - I speak from experience! High pressure steam should be treated with caution and respect!

In general, pressure cookers work very well. By using steam to cook food, the food doesn't burn at the higher cooking temperatures that are attained, and by pressurizing the steam in the vessel, the cooking temperature can be raised considerably above the boilng point of water. The higher cooking temperatures provided by the pressurized steam will drive heat into the contents faster than it would penetrate at lower temperatures. It's a heat transfer concept. This results in a much shorter cooking time, and that's common knowledge. Oh, and did you know that the metal of the pressure vessel is stronger at cooking temperatures that at room temperature? Betcha didn't....

Bon appétit.

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Boiling point = temperature where the vapour pressure is equal to the pressure of the atmosphere above the liquid.

When you have a pressure cooker, the pressure above the water is higher than atmospheric pressure, therefore the boiling point of water is elevated to above the boiling point in an open pot. The water temperature exceeds 100 degrees Celsius, and thus the cooking process is accelerated.

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http://shop.timms.biz/

They are out of the U.K. Send them an email and see if they have a manual. They do have spare parts for this as well

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You should not use a pressure cooker to bake in . You could use the bottom if you had to, but it will not build pressure without the gasket and the gasket should not be put in the oven. The gauge will not survive in the oven either. The older lids also had a lead blow-out plug and the newer ones, a rubber plug. Both will melt out in the oven.

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* The boiling point of a liquid is dependent on the external pressure (the pressure above the liquid). Let's examine water. The boiling point of water at sea level (1 atmosphere) is 100 degrees Celsius. That is to say, that 1 atmosphere worth of pressure is pushing down on the surface of the water. The water molecules must have enough energy not to just break the H-bonds between each other in the liquid, but must also have enough energy to push out into the air above them. If you increase the pressure (by putting the water into a pressure cooker where the steam cannot escape into the normal air pressure) then you are requiring the water to need even more energy to push out of the liquid into the surrounding air to become a gas. So the boiling point temperature would be higher--you'd need more energy added to escape the liquid.

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------ I don't know exactly, I am researching about my Revere Pressure cooker and have found many people looking for parts. Apparently, Revere went bankrupt in 2002, but seems to have been bought out (?) by World Kitchen, which is marketing the Revere line, albeit, it seems offering only the most popular items.

Possibly a visit to worldkitchen.com and an email inquiry might steer you in the right direction, or you'll just have to hunt around at thrift stores, craigslist, Ebay or your local junk auction house and estate sales.

I know this isn't the best answer, but maybe it will steer you in the right direction. As I'm looking for Revere parts for my Revere pressure cooker, I'd like to know if someone else has any resources. ------ You can buy new replacement parts for the vintage era Revere Ware cookware now at http://www.reverewareparts.com, including handles, pressure cooker gaskets, screws and nuts, and lid knobs. I was a frustrated Revere Ware fan that couldn't find parts so I went and had them made. I also just (1/30/09) posted a link to a pdf of a Revere Ware pressure cooker manual: http://www.reverewareparts.com/estore/Vintage-4-Quart-Pressure-Cookers.html

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No cause you just cant it wont taste right

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I don't have an exact year but I called the National Presto Co. and they said that they were made in the '40's. Also if you need any testing, repairs, parts, conversion kits or ANYTHING related to the No.7 and other National Pressure Cookers you can contact them at:

National Presto Industries

3925 N. Hastings

Eau Claire WI, 54703-2209

1-800-877-0441

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Absolutely and it's delicious. Timing depends on the size/type of pressure cooker you have, whether you cook it with vegetables, etc.

Check the booklet that came with your cooker and time accordingly for any cut of beef roast, then adjust for weight and any "extras".

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http://www.redhillgeneralstore.com/pdf/mirromanual.pdf

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Most contemporary pressure cookers demand that the user "twist" the top to open it. One will need to push the two handles "apart" to disengage the locking flanges built into the lid and the rim of the pot. If the unit hasn't been opened in a while, the rubber gasket may cause the top to stick. Some "coaxing" may be required to separate the two pieces. Usually most units work by turning the top counterclockwise (looking down on the unit) to get the thing open. Be sure to check the gasket for cracks and tears before each use. Failure of the gasket can make a mess in the kitchen - and that's if it doesn't burn anyone by throwing very hot food and steam or superheated water on them. Good luck with this one.