I had never used a pressure cooker for various reasons. First clutter seemed too large for me the low number of applications that I would have. Then it must be admitted, pressure cooking is scary to me anyway. Certainly I did not remember a story homicide casserole interposed to 20h information but the idea of the explosion of such a machine is cold in the back. Finally, classic pressure cooker = kitchen transformed into steam. Not for me.
That is where progress comes as an intelligent pressure cooker (it count time for you) and highly secure (ten safety devices reassure the most suspicious of us. ... Who? Me?). The 18/8 stainless steel bowl (already of good quality, according to the manufacturer equivalent 18/10 would drive up the price too) is a serious asset. I would not have bought the machine if it was the non-stick coating.
I have qualms about putting dishes dishwasher even if the manufacturer allows. My mania probably. In case of stubborn stains, try a mixture 50% water, 50% vinegar usually alcohol, fearsome trademark left by salt eg. Incidentally, it is not advisable to leave the salt in direct contact with the stainless failing marks (=> vinegar) rather drop the last salt on food.
After pressure cooking, two choices:
- Release steam by the opening provided for this purpose (it is the only steam will come out of the unit during operation because it is hardly if it leaves one or two "spritz")
- Drop the steam and pressure naturally (just wait 10/15 minutes)
In 2 cases, the fallout from the end of the operation indicates that the valve opening is possible without danger.
Many programs are offered + a handy manual mode. I particularly appreciate the "skipped" mode that allows a good rise in temperature, ideal for capturing and brown but a diversion that allowed me today: cook a sugar syrup to soft ball stage (116 125 ° C for those so inclined) to my chestnut cream! Ideal temperature and high volume make the operation easier, especially when adding the chestnut puree (effect "volcano" guaranteed). Recipe no lid, no pressure of course (except for cooking had previously chestnuts).
Really a super machine, I can still praise length but I spare you. Oh yes one last word on maintenance lid: it does not go in the dishwasher but is easily cleaned in the sink with a little detergent (without submerging preferably as being composed of different parts Stainless & plastic, it has interstices that I do not see how dry). The silicone gasket is VERY easy to remove and replace. There are also means to remove the species of small perforated metal cap which covers the internal face of one of the valves so that the external device the vapor release. These two elements are not very visible on the illustrative photos, but believe me, you will sometimes clean them.
Special mention to the seller which, although supplied, by Amazon takes care of sending the customer record in pdf in French.
Thank you for having me read.
