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Butterfly Aluminium Pressure Cooker uses a unique-Reinforced Short Lip (RSL), increased strength and high resistance to deformation & distortion. Butterfly Pressure Cooker rubber Gasket is made from the best rubber and is self- balancing. The Butterfly Spare Parts (Accessories) Gasket does not impart any color, taste or odor to the food in the cooker. If properly used, under normal conditions the gasket has a long life. Steam escaping from around the cover is an indication of the wear and tear of the gasket.
Exciting range – 3, 5, 7.5, 10 and 12 Liters
Aluminum pressure cookers are lightweight, low cost, and provide uniform heating performance due to the excellent heat conduction of aluminum.
The Butterfly Group, Pioneers in Stainless Steel Appliances started operations four decades ago. The company was the first in India, to introduce Stainless Steel Pressure Cookers and Vacuum Flasks, and acquire the ISO 9002 certification.
The Company has state of the art manufacturing facility. The Company’s R&D facilities has the latest design and development tools, Spectrum Analyzer etc. to keep up its passion for progress at all levels. This passion would constantly give birth to new product ranges.
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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