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Prestige Pressure cookers are one the fastest and easier ways to cook any Indian food, from cooking dal to cooking Rice, idli or pongal. Because of efficiency of manufacturing as well as low costs of labor, the company produces products at a highly competitive price. In addition to manufacturing savvy, the company invests a lot of money and effort into innovative product design. The cooker comes with a stay cool handles.
* Stainless Steel body with Weight valve Safety release system
* Gasket rings for more safe cooking
* Pressure locked safety lid
* Cookbook included
Stainless steel pressure cookers are nonporous, slightly heavier, and more expensive than aluminum models. The extremely durable nature of stainless steel will provide years of use with a beautiful high luster finish.
Prestige pressure cookers have become a household name in recent years worldwide. As impressive as this may seem, the company that manufactures the Prestige pressure cooker has had its humble beginnings as early as 1928.
From a marketing standpoint, Prestige pressure cookers have established a brand name identity. They are sold through thousands of retail outlets in India and have formed distribution channels in other countries including the USA, England, countries in the middle east, Africa as well as South America. Through a significant and sustainable marketing campaign, the company has made Prestige pressure cookers a name that everyone associates with quality, safety and good workmanship.
Prestige pressure cookers are well known for their safety features. As described in a previous post, any vessel that operates under pressure is subjected to heavy forces and the mechanical design needs to take into consideration all of the forces that act in order to be able to withstand them. Additionally, any pressure vessel including the Prestige pressure cooker needs to have built in features that will allow for the safety of the user even if the pressures exceed the designed values.
The reason that careful evaluation and consideration are performed of Prestige pressure cooker built-in safety features is because of one major condition under which these pressure cookers operate as opposed to other gadgets that operate under what are called closed loop feedback systems. In systems that operate under closed loop feedback, when a designed parameter such as pressure or temperature exceeds a critical point, the external stimulus such as power to the gadget can be cut off automatically through the control system. However, in the case of pressure cookers in general, since the gadget sits on a heating source such as a range or stove, that is not connected electrically or mechanically to the pressure cooker, in case of an abnormal condition, the pressure cooker controls cannot switch of the heat source.
Therefore, Prestige pressure cookers rely on built-in safety devices that are designed to relieve excess pressure even if the stove or the range is left on as critical point is exceeded. The main safety features of the Prestige pressure cooker starts with a heavy wall construction of the vessel. The material of construction is either aluminum, hard anodized aluminum or stainless steel. Additionally, a dead weight safety valve is provided. Further safety includes a gasket release system and gasket offset device. Some of the models also include a pressure indicator as well as a resettable safety device. These safety devices allow for the operation of Prestige pressure cookers in a safe manner under critical conditions.
Cleaning the Cooker:
Simply use a standard hand dishwashing detergent or soap and a non-harsh scouring pad such as S.O.S or Scotch brand and clean and rinse with warm water. If additional deep cleaning of the internals is required, it has been found that a little lime juice added to warm water and then scrubbed internally and externally followed by a warm water rinse takes out all of the deposits left by the cooking process.
Rubber sealing rings should be cleaned gently taking care to avoid scratching the rubber surfaces. A little dab of cooking oil rubbed on to the rubber parts will keep the rubber nice and pliable and prevent dry rotting of the sealing rings. Even though the pressure cooker may not come in direct contact with food may times, keeping it clean and free of germs and bacteria is good for proper hygienically cooking practices.
It is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a higher temperature before boiling. Pressure is created at the beginning with boiling liquid, such as water, inside the closed pressure cooker and the trapped steam increases the internal pressure and temperature, which is maintained throughout cooking time.
The food to be cooked is placed in the pressure cooker, with a small amount of water or liquid required for the recipe. The lid is closed, the pressure setting selected and the pressure cooker is placed on a heat source, e.g., a stove, at the highest heat (if a weight is used, the weight is placed on the steam vent when steam is being emitted, as this ensures the air inside has escaped) until the cooker reaches full pressure, then the heat is lowered to maintain pressure and timing the recipe begins at this point. As the internal temperature rises, the pressure also rises, until the pressure reaches the design gauge pressure. In some designs, a relief valve opens, releasing steam and preventing the pressure from rising any further. In others, the pressure regulator weight begins levitating on its nozzle, allowing excess steam to escape. The heat source does not need to be kept higher than necessary to maintain pressure. If the heat source is too high, it costs more in energy, and the life of the gasket/sealing ring is reduced by this extra heat. If the heat source is set too low e.g. minimum, food may be undercooked or pressure may be lost.
Most pressure cookers have a working pressure setting of 15 psi (approx. 107 kPa) over the existing atmospheric pressure, the standard determined by the United States Department of Agriculture in 1917. At this pressure boost relative to sea-level atmospheric pressure, water boils at 122 °C (252 °F) (refer to vapor pressure of water).
The higher temperature causes the food to cook faster; cooking times can typically be achieved in 1/3 of the time of conventional cooking methods. For example, when pressure cooking at 15 psi, cooking times are typically as follows: Shredded cabbage is cooked in one minute, fresh green beans in three minutes, potatoes cut to 1" cook in about six minutes (thicker potatoes will take longer) and a whole chicken takes only twenty minutes. Brown rice, lentils and beans can be cooked in ten minutes, instead of 45 minutes of simmering in an ordinary saucepan. Some pressure cookers have a lower maximum pressure than the industry standard 15 psi, or can be adjusted to different maximum pressures; cooking times will increase accordingly at lower pressures. This is often done by having different regulator weights or different pressure settings.
* Foods are cooked much faster by pressure cooking than by other methods, (except for small quantities in microwave ovens) and with much less water used than boiling, so dishes can be ready sooner. Less energy is required than when boiling, steaming or oven cooking. Since less water is necessary, the foods come to cooking temperature faster.
* Several foods can be cooked together in the pressure cooker, either for the same amount of time or added later and timed accordingly. Manufacturers provide steamer baskets to allow more food to be cooked together inside the pressure cooker. However, the pressure cooker should never be filled with more than 2/3 its height with solid food or 1/2 full for foods that foam and froth, e.g., rice, dried beans, pasta, etc. A tablespoon of cooking oil can be added to minimize foaming.
* The food is cooked at a temperature above the normal boiling point of water, killing most micro-organisms. The pressure cooker can also be used as an effective sterilizer, for jam pots and glass baby bottles for example, or for water while camping.
* It is not necessary to immerse food in water: The minimum quantity of water or liquid used in the recipe to keep the pressure cooker filled with steam is sufficient. Because of this, vitamins and minerals are not leached (dissolved) away by water, as they would be if food were boiled in large amounts of water. Due to the shorter cooking time, vitamins are preserved relatively well during pressure cooking.
* The pressure cooker speeds cooking considerably at high altitudes, where the low atmospheric pressure otherwise reduces the boiling point of water, which reduces water's effectiveness for cooking or preparing hot drinks.
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