Among the many kitchen appliances cooker has a special place. It dishes are cooked much faster. The acceleration takes place due to high pressure inside at temperatures above 100 ° C.
Pressure cooker saves the taste of foods, vitamins and nutrients. This is possible due to the elimination of free contact products with air, making the products less oxidized. The pressure level in the vessel is following a special valve, it protects the device from damage, thereby preventing injury to users.
The main part of the pressure cooker - a strong heat-resistant container with an airtight lid. It is secured with powerful locks, which prevent accidental opening and the release of steam.
The lid is provided with a sealing strip of heat resistant silicone rubber or the food. On the integrity of the device based its unique properties. When boiling water in a confined space, it is heated above 100 ° C, it significantly accelerates cooking.
Safety valve monitors the pressure level. If it exceeds a predetermined value, the steam goes down. In cases where the operating part is clogged or worn out, the alarm is triggered the safety valve.
Traditional cookers shaped pan heated on a gas or electric stove. Enable or disable the heating, to follow the course of preparation and readiness of dishes have to manually.
Modern versions are inserted into pressure cookers Multivarki. They have their own heaters and electronic control. All you need to do - to download products and select the desired mode by pressing a few buttons.
Pressure
Under normal conditions, water boils at 100 ° C. Once the liquid is brought to a boil, it begins to evaporate abundant, and its temperature can not rise.
However, if heated water in a closed vessel, its temperature rises. Sealed cover creates such conditions. At high temperatures, the products obtained in more thermal energy, and therefore cook faster.
Modern devices have two basic modes:
- work at a pressure of 0.7 bar - for dense foods such as meats, cereals, legumes, tubers;
- at 0.3 bar - soft porous foods - fish, poultry, vegetables.
The level of 0.3 bar closer to Multivarki mode of operation, when it retains more vitamins.
Temperature
As the pressure increases, and the temperature is increased in a pressure cooker. Pressure of 0.7 bar corresponds to a heat 115-120 ° C. The bird will be ready in 15 minutes instead of one hour, rice cooked in 10 minutes instead of 30-40.
The exponent 0.3 bar total temperature reaches 109 ° C. The cooking time is reduced not so much, but this mode ensures respect for the products, the preservation of their useful substances.
maximum values
The overpressure in the pressure cooker can be dangerous to the cook. When spontaneous depressurization of the container to explode, causing cap and heated to 120 ° C the contents scatter in the kitchen. This can cause serious injury. To prevent such effects designers provide security.
Each pressure cooker is provided with a working valve. It is located on the lid. As soon as the pressure inside the sealed casing exceeds the threshold value, the valve opens and releases a certain amount of steam.
In traditional pressure cookers steam emission signals that it is time to reduce the heat. Electric models built in the processor reduces it.
The emergency valve is activated to keep a high pressure of about 2.5 bar, preventing explosion capacity.
The pressure cookers the food is prepared in several times faster than in conventional pots. Products are not oxidized, retain vitamins and other nutrients. To avoid accidents, the device firmly closed and have a design, two valves for steam discharge. But despite this, follow the recommendations, which are set out in the instructions.
