Pressure cookers can be used for cooking at constant pressures up to 15 psi, allowing for a more complete extraction of flavours while preserving their volatile components in the pressurized vessel. The combination of high pressure and high temperature also reduces the cooking time substantially. You can make delicious stocks up to 10 times faster than the traditional method.
To use, simply put onto a heat source (other than glass or ceramic tops) and control the temperature by adjusting the heat. The aluminum cover is securely screwed into the pot and safety clamp locks prevent its removal before the pressure is released. A built-in gauge indicates the current pressure values. The pressure is controlled with a regulating weight graduated at 5, 10 or 15 psi. A valve will automatically release pressure build up above the desired pressure.
Select from 4 different capacities.
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