Pressure Cookers

Autoclaves use high-pressure steam to rapidly heat the instruments to temperatures that can kill microorganisms, including bacteria, spores, and viruses, effectively sterilizing them. The combination of high temperature and pressure ensures thorough sterilization, making autoclaves an efficient and reliable method for ensuring medical instruments are safe for use.

Convex glass is commonly used in solar pressure cookers to trap heat more efficiently and evenly distribute it across the cooking surface. The convex shape helps focus sunlight onto the cooking pot, increasing the cooker's temperature and improving cooking performance.

For a whole Turkey (10-12 lbs) you can brown it first, make sure it's on a trivet with 2 cups of water, for 40 minutes. Release pressure using the natural release method. For a larger turkey, a 20 lbs. for example, pressure cook for 1 1/2 hours. Keep the pressure at 15psi.

More time charts at: http://missvickie.com/howto/times/timingframe.html

Enjoy!

The principle involved in a pressure cooker is that increasing the pressure inside the cooker raises the boiling point of water, allowing food to cook at higher temperatures and reducing cooking time. This results in faster cooking and tenderizing of tough cuts of meat.

Water vapor occupies about 1700 times more volume than liquid water. So, if you changed all the water in a pressure cooker to water vapor, the volume occupied by the water vapor would be about 1700 times the volume of the liquid water.

Boyle's law states that the pressure of a gas is inversely proportional to its volume at constant temperature. In a pressure cooker, as the volume decreases due to the sealed environment, the pressure inside increases, allowing the temperature to rise above the boiling point of water and cook food faster.

It is so because the handle is of the metal and metal are good conductors of the heat. so to escape from the heat while catching the handle hard plastic is used.

Increasing the pressure the temperature also increase and cooking is faster.

In a normal, uncovered pot, the temperature of the liquid will increase until it reaches the boiling point, and then stabilize at that temperature. The reason that a pressure cooker can improve on cooking times is that the boiling point is a function of the ambient pressure. An uncovered pot at sea level will boil at a higher temperature than the same uncovered pot in Mexico City or Denver or any other high altitude city. A pressure cooker allows the temperature to go higher because the pressure of the vapor above the liquid is contained so the boiling temperature can go higher and thus the food inside is subject to is higher temperatures. As far as kinematic energy is concerned - yes - that will be true. Higher temperatures mean higher average kinematic energy for the molecules and it tends towards being proportional to the Kelvin temperature as long as you are still well below the critical temperature and pressure of the fluid.

Yes, that's correct. Pressure cookers work by increasing the pressure above atmospheric pressure to cook food faster. In this case, the pressure cooker can increase the pressure inside to 11.4 psi above the standard atmospheric pressure of 14.7 psi.

No, it is not safe to place dry ice in a pressure cooker because the rapid sublimation of dry ice into gas could cause a dangerous pressure buildup, resulting in potential explosion or injury. It is important to always follow safety guidelines and use dry ice in appropriate containers or environments.

Pressure cookers typically do not reach temperatures as high as 2000 degrees Celsius; such high temperatures are usually found in industrial furnaces or specialized equipment. If a pressure cooker were to reach 2000 degrees Celsius, it would likely be very dangerous and not suitable for cooking food. It's important to use appliances within their intended temperature range to prevent accidents.

It is possible to watch the episode "Pressure Cooker" of H2O: Just Add Water on certain streaming services or websites that offer the show. Make sure to check the platforms that have the rights to stream this specific episode legally.

The atmospheric pressure inside a pressure cooker can reach around 15 psi (pounds per square inch) above normal atmospheric pressure. This higher pressure increases the boiling point of water and allows for faster cooking times.

The higher pressure raises the boiling point of water.

One can easily purchase an electric pressure cooker from a variety of places. In store options would be one's local appliance or department stores such as Bed Bath and Beyond as well as Walmart. Online options would be Amazon or possibly even eBay.

It will shorten cooking time, which in turn, can result in a modest saving of cooking gas; yes.

Steam escapes from a pressure cooker when the pressure inside becomes greater that the weights used on the safety valve in the lid. Excessive escaping steam signals it is time to turn down the gas or electricity slightly. (Otherwise, the pressure cooker would eventually explode if the safety valve was not there to relieve the steam pressure!)

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

The problem is a Signal Switch Malfunction. It has to do with the power switch and the pressure switch from what I have been able to find out. Mine doesn't have a pressure problem it just goes to E4 once you set the time. I gave the switch a good smack and it has been working for a while. This is the second time and this worked both times now. I am sure the switch will have to be replaced at some time. From what I have seen this is a very common problem.

There is one way to fix this problem, albeit not the best.

I was able to bypass the E4 error by completely bypassing the electronics and wiring the heater coil to get power whenever the pressure cooker is plugged in. It was a very simple job, anyone with any electrical experience can do this.

The only problem is that it is a safety concern as there is no way for the heater to turn off even if pressure is getting to be way too high. There may be a pressure relief valve in the lid but the heater coil won't shut off, so don't leave it unattended! But at least this way to you can still pressure cook.

Pics of process:

http://s909.photobucket.com/albums/ac295/danwat1234/fixing%20the%20pressure%20cooker/

You can find the instruction manual for the Maxim pressure cooker model NT5 on the manufacturer's official website or by searching for "Maxim NT5 pressure cooker manual" in a search engine. Additionally, you may find downloadable PDFs on websites that specialize in appliance manuals, like ManualsLib or similar sites. If you still can't locate it, consider reaching out to Maxim's customer service for assistance.

The best and safest way would be to call a electrician.

Not enough information. If you are making a soup base, no more than 25 minutes... If you are making a beef stew with flank meat, up to 45 minutes... If you are just using stock, broth or water as the base - and using carrots, onions, celery and spices for the body, a pressure cooker will have everything ready within 30 minutes, and any longer, your carrots will turn to mush.

It may be better to tenderize meat in a pressure cooker than in an ordinary cooking pot because cooker is tightly sealded so that no water or steam can escape. The high pressure in the cooker will cause the temperature to rise breaking down the meat's connective tissue and tenderizing the meat in a shorter amount of time.

it doesnt it just boils it faster.