10
WHY USE A MICROWAVE PRESSURE COOKER?
When cooking food on the hob, in the oven or microwave, water boils at 100°C/212°F and will stay at
this temperature during the cooking process. This is because the lids of normal pans allow steam to
escape. If a tight seal is formed then pressure inside a pan is increased and the contents will actually
reach higher temperatures and consequently cook food much faster.
The Microwave Pressure Cooker is a sealed vessel that does not permit air or liquids to escape
during cooking until the designated internal pressure is reached, allowing temperatures to rise above
100°C/212°F. During cooking, the pressurised steam inside keeps the lid tightly in place, preventing
accidental removal. Flavours are sealed in by the pressure and shorter cooking times. With less liquid
to heat and higher cooking temperatures, cooking times are much faster and energy savings are
therefore considerable. It’s also possible to cook several foods together, adding those that require
less time later in the cooking process. A steamer basket is included to allow foods to be layered yet
kept separate. You can even cook a savoury dish and steam a pudding at the same time! However, the
Microwave Pressure Cooker should never be filled to more than two thirds its height with solid food or
a third full with foods that foam and froth eg. rice, dried beans, pasta etc. A tablespoon of cooking oil
can be added to minimise foaming.
As the food is cooked at above 100°C/212°F, bacteria and viruses are killed, and heat is very evenly
and quickly distributed meaning no hot or cold spots. Unlike conventional microwave cooking,
standing time and stirring is not required.
In the Microwave Pressure Cooker, it is not necessary to immerse foods in water as one would do
when boiling on the hob. Only enough water (or other cooking liquid) as outlined in the recipes on the
following pages is required. This means that it is a healthy way to cook as vitamins and minerals are
not dissolved so readily by the water. Never be tempted to use less liquid than indicated though and
never use oil in place of water.
TIPS AND SUGGESTIONS
• Pressure cooking in a microwave is a new and unique method of cooking. You will enjoy the speed
of a microwave without the rubbery textures you may associate with microwave cooking. The
following recipes were developed using a 900W microwave. Microwave wattages vary greatly.
Please check your wattage prior to use. Cooking times will need to be adjusted slightly depending
on the wattage of your microwave.
• While not essential, searing or browning meats on the stove top in a skillet prior to
pressure cooking adds flavour to your dishes that can’t be duplicated with spices. It’s well worth
the extra step.
• Some sauces benefit from being thickened after the cooking process in the microwave is complete.
This can be done by stirring a slurry (water and cornflour) into the hot cooking liquid. This is a
simple process and will result in a richer sauce that more evenly coats the food. Combine two
tablespoons of cold water and two tablespoons of cornflour. Mix well and add to the hot cooking
liquid sauce. Stir until well incorporated. If the sauce does not thicken right away, put the cooker
back in the microwave for thirty seconds to re-heat the sauce and stir again.
NOTE:
If the slurry is too thick just add an extra teaspoon of water until it is loose enough to pour in.
Summary of Contents for 70053
Page 1: ...INSTRUCTION BOOKLET Model 70053 MICROWAVE PRESSURE COOKER ...
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Page 37: ...GEBRAUCHSANWEISUNG Modell 70053 MIKROWELLEN SCHNELLKOCHTOPF ...
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