Pressure Cookers

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.

go to goPresto.com. I believe the part that you are looking for is part number 09911 automatic air vent.

I have a skyline and have the same problem. The above part looks like what I need to replace.

I have ordered it. Really cannot confirm it is the exact part until I get it and install it.

Good luck.

my direct email is bobkdarden@hotmail.com if you want to find out if it worked. Give me three weeks to get the part.

Bob

it looks like a satellite. it's in different shapes sometimes. but, it's silver and uses the sun for it's energy.

I suppose you could, but I think you would have to cook them in a liquid, and I'm not sure that's the best way to cook them. Sweet potatoes have such a lovely taste and aroma when they are oven roasted, I don't think I would dilute that, or risk making them mushy, through the introduction of a liquid in the cooking process. Plus roasting them gives you some carmelization of the sugars in the sweet potato, which improves the taste.

http://www.wmf.com/en_en/experience-wmf/service/around-wmf-products/operating-instructions/pressure-cookers.html

Yes, it has one. It's on the top of the lid. On the exterior surface.

Unless you put the pot on high heat and leave it there it won't be necessary for you to even think about it.

Heat the pot on as high a heat as the food inside will tolerate without scorching or burning. With soups it can be on high heat, with tomato dishes or other more likely to burn foods, start on medium heat.

When you hear the pot hissing and see the little locking pin rise, reduce the heat as low as you can.

You need only to maintain the pressure, so you don't need the stove on high. If you leave it on high all you're doing is wasting heat, burning food and perhaps blowing the little pressure ring.

I've used mine for a decade and never had to replace the pressure ring.

I highly recommend the Lagostina because there is no large, internal rubber gasket which may not always seal properly, will eventually crack and lose flexibility and will need to be replaced.

A quality product that will save hours in the kitchen and cut your energy bills way down if you use it properly. Well worth the $$$$.

I hope this answers your somewhat ambiguous question and that you'll take a look at the product's manual which is online.

You can reuse the canning jars but you would need to buy replacement seals. Most grocery stores carry them.

pressure cookers cook faster. Instead of cooking something for 3-4 hours you can cut that down to maybe 1 hour. It tenderizes meat by forcing the steam into the food and breaking up some of the molecules

There are some simple facts that will help you understand this one. First, a general rule is that the hotter the source is, the faster heat is transferred into food, and the faster it will cook. (The trick is not to burn the food on the outside.) Second, water in an open cooking vessel cannot get hotter than its boiling point, and the boiling point of water at altitude is lower than it is at sea level. The pressure cooker allows the pressurized water to achieve a higher temperature than it otherwise could, and this makes the device more useful for high altitude cooking.

After bringing your seasoned water to a boil, add tripe, seal lid of the pot and simmer for 12 hours

The short and simple answer is yes!The long answer is: I'm sure there are several different techniques but here is the way I do mine: My pressure cooker comes with a large steamer basket, so I put a about 1.5 cups water in the bottom and fill my steamer basket full of frozen chicken wings- maybe about 30 wings.(?) I secure the lid and turn my stove burner to high. When it come up to pressure and steam starts to escape, I turn the heat down to maintain a steady pressure. From that point, I cook 7 minutes, remove from heat and allow the steam to release. I then coat my wings in sauce and then cook in the oven on a foil lined cookie sheet at 400 degrees for 20 min. I brush with any remaining sauce and eat. Yummy! IF you don't have the steamer basket like I do, just add the same amount of water and stack your wings on top of each other. If you are not going to finish in the oven, you might want to cook for a few more minutes in the pressure cooker. I personally like to cook some of the fat and skin off in the oven to crisp it up a little bit. And don't be afraid to experiment with your pressure cooker...I didn't have a recipe for wings when I started but I didn't let that stop me! Good luck!

A pressure cooker uses steam from water to cook food and is usually found in a residential setting. A pressure fryer uses oil to cook the food. Pressure fryers are only found in restaurants and are generally used to fry chicken.

Well, honey, Living Well Pressure Cooker is manufactured by a company called Living Well with Montel. They're the ones behind this fancy kitchen gadget that'll have you cooking up a storm in no time. So, go on and whip up some delicious meals with that bad boy!

Pressure cookers are like ordinary pots, except for the covers. The cover must close very tightly, and there must be a way of releasing steam. Some cookers have a gasket, a rubber ring that fits into the inside of the cover.

All pressure cookers have two important parts: some kind of mechanism in the handle to close the cover tightly, and a lever that must be closed while steam is building up inside. The lever is opened to release steam at the end of cooking.

Hannah

There was a recall on some of these units. Why not see if yours is one of the ones that have been recalled first? The Ultrex II, Model 11453C may be faulty. Here's some contact information: Innova Inc. 409 W 76th St, Davenport, IA 52806-1322 Phone: (563) 386-6201