Product Description
-------------------
Product description Speed up your cooking time by up to 60
percent and save energy with this Kuhn Rikon pressure cooker.
This pressure cooker takes the guess work out of cooking your
meals and features an automatic locking system, and spring loaded
precision valve for user friendly operation. The cooker also
features five safety steam-release systems, and two heat
resistant handles for the ultimate safe pressure cooker. The
stainless steel construction ensures durability, and also
features an aluminum core for rapid heat absorption and even
browning. This pressure cooker is perfect for making stocks,
risotto, roasts and even cheesecakes. Backed by a ten year
limited warranty, it also comes with the Quick Cuisine cookbook
for even more recipe ideas. 8-3/4" diameter, with 5-1/4 quart
capacity .com Beginning in the 1930s, two successive generations
of busy cooks used pressure cookers to prepare family meals. The
next generation, with memories of valves dancing and hissing on
stovetops, snubbed pressure cookers. Now pressure cookers have
come back, those old valves replaced by modern versions that
ensure safety while delivering the speed, ease, and tional
benefits of pressure cooking. Pressure cooking also saves 70
percent of the energy normally consumed while cooking. This
heavyweight, stainless-steel beauty is a fine example of
contemporary engineering and style. Its mirror finish gleams, and
its black handles--including a loop handle for two-handed
lifting--stay cool. Pressure-cooking traps steam to heat foods at
temperatures higher than boiling. An aluminum disk in the base,
sandwiched by stainless steel, speeds the process even more
through fast heat conductivity. It's safe on electric, ,
ceramic, and induction stovetops. Little water is required, so
ents, flavor, and color are not boiled away. Vegetables
emerge vibrantly colored from the steamer insert. Stews, soups,
beans--even meat loaf, pork chops, and desserts such as bread
pudding--come out tasty and tious. (A booklet containing
dozens of recipes is included.) You can brown meats in the pot
before the lid is locked on, or use the pot without the lid. The
stem of the operating valve shows high and low pressure so you
can adjust heat for different foods. After cooking, the pressure
can be reduced slowly (just let the cooker sit for a while),
normally (press the pressure indicator), or quickly (run tepid
water on the lid's rim). Safety measures abound: the lid twists
onto the pot; a rubber ket ensures a tight seal. A vent
releases steam if pressure builds too high, as does a valve that
also locks the lid when any pressure whatsoever is inside the
cooker. Cleanup is a bit involved: hand wash the pot, ket, and
lid with a mild detergent, then lightly oil the ket. Normally
the valve is self-cleaning, but if food passes through it,
disassembly is required. Minor cleaning inconvenience, though,
should not overshadow the major convenience of pressure cooking.
--Fred Brack
.com
----
Beginning in the 1930s, two successive generations of busy cooks
used pressure cookers to prepare family meals. The next
generation, with memories of valves dancing and hissing on
stovetops, snubbed pressure cookers. Now pressure cookers have
come back, those old valves replaced by modern versions that
ensure safety while delivering the speed, ease, and tional
benefits of pressure cooking. Pressure cooking also saves 70
percent of the energy normally consumed while cooking.
This heavyweight, stainless-steel beauty is a fine example of
contemporary engineering and style. Its mirror finish gleams, and
its black handles--including a loop handle for two-handed
lifting--stay cool. Pressure-cooking traps steam to heat foods at
temperatures higher than boiling. An aluminum disk in the base,
sandwiched by stainless steel, speeds the process even more
through fast heat conductivity. It's safe on electric, ,
ceramic, and induction stovetops. Little water is required, so
ents, flavor, and color are not boiled away. Vegetables
emerge vibrantly colored from the steamer insert. Stews, soups,
beans--even meat loaf, pork chops, and desserts such as bread
pudding--come out tasty and tious. (A booklet containing
dozens of recipes is included.) You can brown meats in the pot
before the lid is locked on, or use the pot without the lid. The
stem of the operating valve shows high and low pressure so you
can adjust heat for different foods. After cooking, the pressure
can be reduced slowly (just let the cooker sit for a while),
normally (press the pressure indicator), or quickly (run tepid
water on the lid's rim).
Safety measures abound: the lid twists onto the pot; a rubber
ket ensures a tight seal. A vent releases steam if pressure
builds too high, as does a valve that also locks the lid when any
pressure whatsoever is inside the cooker. Cleanup is a bit
involved: hand wash the pot, ket, and lid with a mild
detergent, then lightly oil the ket. Normally the valve is
self-cleaning, but if food passes through it, disassembly is
required. Minor cleaning inconvenience, though, should not
overshadow the major convenience of pressure cooking. --Fred
Brack