open system

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.

I found it! I also have a 12 qt Mirro Pressure Canner/Cooker. Someone has downloaded the original instruction booklet in a PDF format online that includes the recipes. It's a 25 page booklet that would be best printed on both sides of the paper if you have that kind of printer. Don't worry about finding pages 4 & 5. They are blank anyway.

Go to:

http://www.pickyourown.org/canning_equipment/canner_manuals.htm

Scroll down to "Mirro Pressure Canners and click on: "Click here for a Mirror Pressure canner manual." They spelled Mirro with a r but it's just a typo.

Hope this helps!

Here's the site I downloaded the manual from.

http://www.reverewareparts.com/estore/Meal-n-Minutes-Electric-Pressure-Cooker.html

190 degress

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.

Sevevty years

Add 2 and a half quarts of water to a mirro pressure canner that holds 7 quarts jars

An Aga cooker is a heat storage stove/cooker consisting of a heavy cast iron frame which absorbs heat from a low-intensity source.

Pressure Cooker= "azhutha sootadupu"

The rubber gasket in the lid between the lid and the pot? Yes, it is availible. Anyplace that sells the cooker should have the gasket. Type Mirro Pressure Cooker seal in the search engine and I think that will give you a source.

The advantage of pressure cooking is centered around water. Water can only be heated up to 212 F (or 100 C) as a liquid before it turns into a gas. This is true at sea level. But at a higher pressure, liquid water can get hotter, so it cooks the food faster. The opposite effect is the reason some recipes call for a longer cooking time at higher altitudes--the lower atmospheric pressure causes water to boil at a lower temperature, so the food cooks slower.

Pressure cookers are typically used for two kinds of food. One is pressure-fried chicken - in fact, this is how KFC cooks chicken. The other is for tenderizing tough cuts of beef, especially USDA Standard or lower grades.

WMF are the parent company in Germany. Contact your local WMF and they should give you the correct contact in WMF. I'm awaiting delivery (UK) of parts from Germany for same cooker.

Steam is the gas that comes out of cookers. it is water vapor. As water evaporates it creates steam. This process also lowers the water in the cooker.

Yes, electric stoves are easier to use than gas stoves. However, if there is a power outage, you will not be able to use your electric range, but with a gas range, you will still be able to manually light it.

The greater the pressure the water is under the greater the heat required to bring it to boiling point.

Depends on the set pressure.

First, pressure cookers are usually not big enough for that.

Second, the pressure in most pressure cookers is the same for everything you cook in it. (There are some modern ones that allow you to make adjustments)

The principle of a pressure cooker is that the boiling point of water, which is in virtually everything you would put in a pressure cooker, is higher under pressure. That means the temperature you are cooking at is higher.

If you boil water on the stove in an open pot the water never gets higher in temperature than 212 F. at five pounds per square inch (psi) of pressure in a pressure cooker water boils at 220 F. at ten psi water boils at 235 F. Higher temperatures cooking is faster.

Your turkey will cook in a pressure cooker, but it won't come out looking like a roasted turkey. So plan on eating this one alone.

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.

A solar box cooks because the interior of the box is heated by the energy of the sun. Sunlight, both direct and reflected, enters the solar box through the glass or plastic top. It turns to heat energy when it is absorbed by the dark absorber plate and cooking pots. This heat input causes the temperature inside of the solar box cooker to rise until the heat loss of the cooker is equal to the solar heat gain. Temperatures sufficient for cooking food and pasteurizing water are easily achieved.

There is a site wmf. I saw gaskets for all marke tischfein pressure cookers just yesterday june 17, 2012. Google wmf and marke tischfein and it will take you to all these sites that have some of what you are looking for. Marke tishcfein, from my experience, was or is like neman marcus. They ain't cheap. I hope this helps.

You can purchase an All American Pressure Cooker many places. You can find them in stores like Target, Kohls, Kmart, Sam's Club, or Macys. They can be found on the internet on sites like Amazon, target, or HSN and QVC.