Why does
the pressure
sometimes
drop down
from full
pressure?
If you are cooking a large piece of
meat such as a whole chicken or pot
roast, the pressure will rise to full
pressure but will decrease because the cold
center of the chicken or piece of meat lowers the
temperature. Simply increase the heat and
watch it; soon the pressure will stabilize.
Bringing meats or chicken to room temperature
before cooking helps to eliminate this problem.
There are three methods for releas-
ing the pressure in your cooker. Each
recipe will indicate which release
method to use at the end of the cooking process.
Touch Release Method The valve on the lid of
the DUROMATIC pressure cooker by KUHN
RIKON releases the pressure quickly by a light
finger touch or, if you desire, you may use a
long-handled spoon or spatula to depress the
insulated, black valve cap. This method is sug-
gested if you interrupt the cooking process in
order to add some further ingredients. By releas-
ing the steam this way you can quickly open the
pressure cooker without cooling off the pot and
stopping the cooking process. Do not use this
method for food that foams and is cooked on the
first red ring!
Cold Water Release Method If a quicker
release of pressure is desired, the pan can be
carried to the sink and cold water may be run
over the lid (but not the valve). This method is
mainly used for food with short cooking times
where it is essential to stop the cooking process
as fast as possible. For example risotto, polenta,
or fresh vegetables.
How do I
release the
pressure
when the
food is done
cooking?
10
Natural Release Method A third method of releasing the pressure is to
remove the pressure cooker from the heat source and to allow the pressure
to subside naturally. If you are cooking beans, potatoes, or other foods which
have a skin that you wish to remain intact, this is the preferred method.
