How to use a Soviet electric pressure cooker. Instructions for using the Home Perfect pressure cooker

Winter holidays are reflected in increased load on kitchen utensils. For this reason, I carried out a scheduled inspection of the condition of the 5 liter Soviet Svarma pressure cooker. In 2011, her working valve fell apart, and I immediately replaced it with a Chinese one.
If anyone is interested in what happened to the Chinese valve after 6 years of operation, I will try to show and explain.

Pressure cooker “Svarma” (“ WELDING MATERIALS") had both valves (working and emergency) with the same principle of operation - the pressure of the vapor-gas mixture was balanced by a spring. This principle allows you to use this pressure cooker when shaking - for example, when cooking food in the gimbal of a yacht - which is very convenient. But nothing lasts forever. Contrary to expectations, in the 4.5 liter “Svarma” produced in 1992, in 2011, not the most important part, the rubber gasket, failed, but the WORKING valve spool broke off from the rod.
The photo shows an emergency valve, similar in principle, but different in design - it does not have a lever to check its operation.


And then I immediately felt that without “Swarma” life became boring. Therefore, I acted on the problem in two directions at once - I bought both a new 3 liter Chinese pressure cooker and a Chinese EMERGENCY valve, which I hoped to use as a replacement for the failed WORKING Swarma valve.
Since I had to conduct a bold experiment, I bought 2 valves. I bought it at tomtop, but now they no longer sell such valves. Therefore, I found several similar ones on Ali (search for “pressure cooker valve”), and now I have inserted a link to the most worthy one - it already has a pipe on top, not a ball - so the modern valve should be better than my 2011 model.


Their operating principle is the same as that of the original Svarma valve, but the design is different. “Svarma” had a huge resource provided by aluminum-aluminum sealing pairs, and the Chinese valve had silicone gaskets in both pairs: both movable and fixed.


In addition, the reliability of fastening of the Soviet valve was superior to the Chinese one: the Soviet designer used more threads on a longer shank.




And he made the nut thicker:




The wrench dimensions for both nuts are the same:




The most important thing, as citizen E.P. Fox, I convey in words: EMERGENCY pressure of the Chinese valve = 1 atmosphere = WORKING pressure of the Soviet valve.
Thanks to this feature, the “USSR-PRC” relay race became possible to carry out without big problems for “Swarma” - “Swarma” itself did not receive irreversible design changes. If we now find a working Soviet valve, it can be inserted into the Svarma again.
Which, generally speaking, is a happy exception to the rule. Just as “science has many breakthroughs,” the Chinese industry has no less!
In the photos below you can see that the original emergency valve sticking out of a 3 liter Chinese pressure cooker (it is covered with some kind of unstable black “enamel type”) differs in design from the Internet compatriot posing next to it.
The original valve does not have knurls for assembly and disassembly; it is captured through steam lines.




The original valve had a seal made of ordinary rubber, which quickly welded and had to be replaced with paronite. The Internet valve has, as I already wrote, a surprisingly resistant silicone gasket.
In the photo there is a non-working Internet twin of the review hero:


In addition, the original valve has both an increased diameter and 2 flats to prevent unscrewing. In the photo there is the same non-working Internet twin of the review hero and it is clearly visible that the size of the original turnkey valve is not 14 mm, but larger - already 17 mm.


In its original state, the Chinese emergency valve has a red slippery ball at the end of the stem. Apparently, according to the local designer, the Chinese have some kind of heat-resistant fingers that cannot be scalded by a stream of steam when checking the valve.


The Soviet designer did not provide for hot testing of the emergency valve at all (see the very first photo) - the emergency valve stem cannot be grabbed even with pliers.
I have already written a lot, but not every modern user imagines “Svarma”. Here she is!




In order not to burn my hands, I removed the ball from the rod, cut an M3 thread at the end of the rod, and extended the rod with some kind of resistant steel pin with an original radio engineering destiny. The radio engineering origin of the hairpin has led to the fact that electroplating The studs have not suffered at all during more than 6 years of use.


I also replaced the ball - this time with an electrical product - the bakelite (=heat-resistant) cover of a relict Soviet plug. The photo shows another example of such a fork to make the origin of the lid clearer.


The photo shows that the most seemingly capricious element of the Chinese valve - silicone gaskets - has not changed at all over 6 years of operation.




This is how life works - according to the proverb “wherever you sow, there will be ugly” - silicone rubber turned out to be stronger than metal. By the way, keeping in mind the fate of the original Svarma valve, I try to carry out all valve assembly operations using wrenches that relieve the parts as much as possible from the load.


In defense of Soviet industry, I will write that the main gasket of “Svarma” has been working for 25 years - pah-pah-pah!!! But the welded small gasket under the valve of the Chinese pressure cooker had to be replaced with paronite, and not on the first try - it does not tolerate stretching at all and breaks.


At all, there are no secondary parts when working with pressure cookers.
If someone wants to repeat my success, or surpass me, remember that you will take all actions at your own peril and risk.
And there will be a little more fear from the Chinese valve. Silicone, to a small extent, but still sticks to the surface of the seat (this is not aluminum), so the Chinese valve does not constantly poison, as most of us are used to, but works with hysteresis - it emits aperiodic whistles.
In the manuals for Indian pressure cookers, for example, one can to some extent appreciate the Ukrainian idiomatic expression “to the gypsy land”: it suggests replacing the control of cooking time by counting the number of these valve whistles.
I’m not as gullible as the Indians, so to combat fear I installed pressure gauges on all my pressure cookers - what if?!
The fact is that “Svarma”, like all classic pressure cookers, has an elliptical lid pressed by steam pressure, so its seal is excellent, and failure of the working valve can only be prevented by an emergency valve. Modern pressure cookers, under the influence of insurance companies, not only have a reduced pressure of 0.5 atm, but it is also impossible to force it - the lid of modern pressure cookers is lifted, and the forced pressure is released through the resulting fistulas.
So decide for yourself - “to have or not to have” - as it is sung in the Soviet New Year’s song. “Swarma” and China are like Yin and Yang: you cannot decide what is better and what is worse - black or white.
Over the 6 years of operation of the Svarma after repair, I have not found an equivalent alternative to the Soviet valve, so another “thank you” from me to the great Chinese people!
Result: The Chinese valve discovered an amazing resource and reliably took over the baton from the Soviet one.
Bon appetit!

PRESSURE COOKER: OPERATION MANUAL

The new BergHOFF Eclipse pressure cooker allows you to cook delicious dishes with less fat content compared to traditional methods cooking, while retaining all the vitamins and minerals contained in the ingredients of the dish. In addition, it saves time and uses less energy.

In this “Operation Manual and maintenance» describes the functions of the pressure cooker and how to conveniently and safely prepare food with it. Before use, carefully read the instructions and follow them! The design and production technology of the Eclipse pressure cooker complies with the requirements of EU Directive 97/23/EG and the European standard EN 12778.

We wish you to prepare many delicious and healthy dishes using the new BergHOFF Eclipse pressure cooker.

1. Design(Fig. 1)

1 – round knob / button

2 – folding handle

3 – pressure indicator

4 – front panel

5 – latch

6 – safety window

7 – pressure limitation valve

8 – opening protection valve

9 – rubber sealing ring

10 – body

11 – lower handle on the body

The symbols on the bottom of the pressure cooker indicate the following: the cookware is made of stainless steel, suitable for induction, electric, gas, halogen and glass-ceramic plates. Allowed to wash in dishwasher(except for the lid).

Before use, carefully read the instructions and follow them! The user is responsible for incidents caused by non-compliance with this Operating Manual.

Keep the pressure cooker away from children and pets when it is in use.

Do not leave the pressure cooker unattended. The user's presence is required during application. The user must adjust the heat level during steam release through the pressure relief valve (Figure 1.7) and maintain the pressure within appropriate limits throughout the cooking process.

Pay attention to the moving parts (latch) of the locking system (Fig. 1.5).

The pressure cooker must only be placed on a stable hob. Do not install the pressure cooker on a spiral whose diameter exceeds the diameter of the bottom of the pressure cooker. When cooking on gas stove the flame should not reach the walls of the pressure cooker. The use of the pressure cooker is permitted only with those heat sources specified in this “Operation Manual” (see icons in section 1).

Use extreme caution when carrying a pressure cooker under pressure. Move it strictly horizontally and place it on the surface very carefully. Protect the pressure cooker from shock. Do not touch heated surfaces. Use the lower handles on the body (Fig. 1.11). It is strictly forbidden to carry the pressure cooker by the folding handle (Fig. 1.2). If necessary, use oven mitts or other protective equipment.

Misuse of the pressure cooker is strictly prohibited. This device operates under pressure and may cause severe burns if used incorrectly. Make sure the pressure cooker is securely closed before use. Refer to the section “Getting Started and Cooking Methods” and pay special attention to the moving parts of the locking system (Fig. 1.5).

It is strictly forbidden to use excessive force to open the pressure cooker lid. Do not open the pressure cooker until the internal pressure is equal to the external pressure. Refer to the Getting Started and Cooking Methods section.

To avoid serious damage to the pressure cooker, it is strictly forbidden to use it without water or other liquid. Do not let the liquid evaporate completely and do not dry out the pressure cooker by heating.

It is prohibited to cook foods that significantly increase in volume during cooking ( apple jam, pearl rice, seaweed, oatmeal, etc.) as they may block the steam vent. Do not fill the pressure cooker more than 2/3 of its capacity (see the mark on the inner wall of the pressure cooker, Fig. 3.). When cooking ingredients that expand during cooking (rice, dry vegetables, etc.), do not fill the pressure cooker more than ¼ of its capacity (Fig. 2).

Allowable volume of ingredients in a pressure cooker:

Less than 1/4 of the pressure cooker capacity - for ingredients that expand during cooking (rice, beans, etc.) - rice. 2.

Less than 2/3 of the pressure cooker capacity – for ingredients whose volume does not increase during cooking (meat, vegetables, etc.) – rice. 3.

When cooking meat with skin that may swell under pressure ( beef tongue, chicken), once the cooker is cool enough to open the lid, do not pierce the meat while the skin is taut. Otherwise, liquid may splash, which may cause burns.

When cooking with dough that may foam, after the pressure cooker has cooled, before opening the lid, gently shake the pressure cooker before opening. This will prevent the contents from escaping and causing burns.

Each time before use, check that the valves are not blocked. Always keep clean (especially before use) the pressure relief valve (Fig. 1.7), the anti-opening valve (Fig. 1.8), the O-ring (Fig. 1.9), the round handle (Fig. 1.1), the lid and the body of the pressure cooker ( Fig. 1.10). Refer to the Getting Started and Cooking Methods section.

It is strictly forbidden to place any objects on the pressure relief valve (see Fig. 1.7 and 4). It is strictly forbidden to use a pressure cooker with oil for deep frying under pressure or for loosening dough. Do not use the pressure cooker for frying or baking.

Do not point the opening of the anti-opening valve (Fig. 1.8) towards you. If steam escapes through the anti-opening valve (Fig. 1.8) or if the O-ring (Fig. 1.9) protrudes through the safety window (Fig. 1.6), the heat must be reduced immediately. Resuming work with the pressure cooker is allowed only after determining the cause of the problem.

If the pressure indicator (Fig. 1.3) shows not only the blue level, but the red level, immediately reduce the heating, since the internal pressure has reached or exceeded the maximum permissible level.

Don't leave the salt soy sauce, substances containing alkali, sugar, vinegar or steam condensation in the pressure cooker for a long time. Clean the pressure cooker after each use.

Do not make design changes to protective systems pressure cookers Refer to the Getting Started and Cooking Methods section.

For replacement, use only original spare parts depending on the pressure cooker model. The pressure cooker lid and body must be made by the same manufacturer and marked as compatible.

Keep this Operating Instructions handy. When transferring the pressure cooker to another user, make sure that he/she knows how to use it. Give this “Operating Manual” along with the pressure cooker.

3. Principles of cooking using a pressure cooker

In a pressure cooker, food is cooked using steam. Steam is created by heating a small amount of liquid (mainly water) in a sealed container. Thanks to the high temperature of the steam, food is cooked faster. Cooking time in a pressure cooker is much less than using conventional methods. This principle of operation of a pressure cooker explains the need to use liquid in it.

The pressure relief valve (Figure 1.7) indicates when the correct amount of steam is in the pressure cooker (and therefore the correct pressure level has been reached). This is a signal to immediately reduce the heat so that the pressure in the pressure cooker is maintained at the proper level. From this moment you need to start counting the time.

Since the user controls the heat independently, it is strictly forbidden to leave the pressure cooker unattended. After the cooking time has expired, do not open the lid immediately. More detailed information this is discussed in Section 4.5 of this Manual.

To ensure convenience and safety during operation, the pressure cooker is equipped with several safety devices (Fig. 5)

Anti-opening valve (Fig. 5.1): This valve opens when the pressure inside the pressure cooker reaches 4 kPa. From this point on, the lid cannot be opened until the pressure drops below 4 kPa again (in this case, the anti-opening valve must be in the down position).

Pressure relief valve (Fig. 5.2): If the pressure inside the pressure cooker approaches the normal operating level (80kPa), the pressure relief valve will actively release excess steam.

Sealing ring/ safety window (Fig. 5.3): if the pressure relief valve or the safety valve does not work or the pressure cooker is left unattended on the fire long time, then the pressure in the pressure cooker may significantly exceed the normal operating level of 80 kPa. To relieve pressure in the pressure cooker, the O-ring (Fig. 1.9) will be pushed out of the safety window (Fig. 5.3).

In addition, the pressure indicator (Fig. 5.4) informs the user about the pressure level in the pressure cooker, thereby ensuring the user's confidence in the safety of using the pressure cooker (Fig. 6). If this indicator moves up and only the blue level is visible, then the pressure in the pressure cooker is at normal levels (Fig. 6). If, in addition to the blue indicator level, a red indicator becomes visible, it means that the pressure in the pressure cooker is no longer normal (Fig. 6).

The pressure in the pressure cooker will not build up until the lid is properly closed. The following signs may indicate that the lid is not closed correctly:

Steam comes out from under the rim of the lid;

Too much time passes before the opening protection valve rises (Fig. 5.1);

4.Getting started and cooking methods

Before using the pressure cooker for the first time, remove all stickers. Wash the pan, lid and rubber seal using a mild detergent, then rinse thoroughly with water and dry. Before first use, add water (up to half the volume) and heat the pressure cooker for 30 minutes under pressure, following the usual working procedure, described in section 4.2. Make sure there is only water in the pressure cooker. This will ensure that the pan is completely pressure cleaned and will remove any foreign odors.

4.1. How to open the lid before cooking

A. In the original packaging, the pressure cooker is with the lid closed (see Fig. 7A).

B. Move the folding handle (Fig. 1.2) to the vertical position (Fig. 7B).

C. Move the folding handle clockwise to the vertical position. The latches will open and the cover can be removed (Figure 7C).

Be careful when handling moving parts. The icons on the front panel (Fig. 1.4) also indicate the direction of opening and closing the cover.

4.2. Steps before using the Eclipse pressure cooker for the first time

Remove all stickers.

Wash the pan, lid and rubber ring using mild dishwashing detergent.

Rinse thoroughly with water and wipe dry.

Fill the pan with water to half capacity and heat for 30 minutes under pressure. Follow the normal procedure described in sections 4.3 – 4.5.

For pressure cleaning, use only water.

4.3. Steps to take before closing the lid

Check the opening protection valve and the pressure limiting valve (see Fig. 8).

This procedure must be performed with the lid knob/button (Fig. 1.1) in the closed position. Turn the folding handle (Fig. 1.2) counterclockwise. Looking at the front panel (Fig. 1.4), make sure that the valves are not blocked.

Make sure that the anti-opening valve (Fig. 1.8) moves freely.

Make sure that the rubber sealing ring (Fig. 1.9) is in place.

Check the valves by pressing them from inside the lid: the valves are good if they return to their original position after being moved up.

Make sure that the pressure indicator (Fig. 1.3) is covered with a transparent silicone cap.

Now you can begin the procedure of closing the lid.

4.4. How to close the lid

To check the valves before starting cooking, the folding handle (Fig. 1.2) was brought to the closed position.

Before installing the lid on the pressure cooker pan, you must move the folding handle to the open position.

A. Place the lid on the pan so that the front panel (Fig. 1.4) is parallel to the lower handles on the pressure cooker body.

B. Turn the folding handle (Fig. 1.2) counterclockwise until the latches around the lid rim close.

C. Move the folding handle (Fig. 1.2) back to the horizontal position.

4.5 Method of preparation

To generate steam when cooking in a pressure cooker, you must add water or other liquid to it. Do not fill the pressure cooker more than 2/3 of its capacity (Fig. 3). At the same time, there should always be at least 0.25 liters of liquid in the pressure cooker. When preparing dishes that may foam (soups, some vegetables, etc.), do not fill the pressure cooker with liquid more than ¼ of its total volume.

Start of the cooking process

Before you start cooking, make sure that the pressure cooker is on a burner that is the same size as the bottom of the pressure cooker. Place the pressure cooker in the center of the burner. Using gas burner Do not allow the flame to spread beyond the bottom of the pressure cooker.

Make sure that the pressure relief valve (Fig. 1.7) is aligned with the point (Fig. 9).

Start cooking on maximum temperature burners.

The cooking time does not start from the moment the heating is turned on, but is calculated from the moment the pressure inside the pressure cooker reaches the normal operating value (80 kPa). In other words, the time must be counted from the moment when the pressure relief valve (Fig. 1.7) opens sharply for the first time to release steam.

Do not leave the pressure cooker unattended. It is necessary to regulate the heat of the pressure cooker because the cooking process starts when it heats up and steam is generated inside the pressure cooker. After heating the pressure cooker for some time, it is normal for a small amount of steam to escape from the anti-opening valve (Fig. 1.8). Steam will stop coming out after the opening protection valve (Fig. 1.8) rises (i.e. the pressure inside reaches 4 kPa). This is a sign that the pressure cooker lid is properly closed.

After the opening protection valve (Fig. 1.8) completely closes the lid, the steam pressure will begin to increase to the normal operating value. After some time, the pressure indicator (Fig. 1.3) will begin to rise slowly as the pressure increases. The blue level of the pressure indicator (Fig. 1.3) indicates that the pressure is at a safe level.

Once the pressure inside the pressure cooker reaches the operating level (80 kPa), the pressure relief valve (Fig. 1.7) will release excess steam. This is a sign that the pressure cooker needs to be turned down. From this moment the cooking time will begin counting down.

Reduce the heat of the pressure cooker until the pressure relief valve (Fig. 1.7) goes down and no steam comes out (or the amount of steam coming out becomes insignificant). This pressure level will be the operating level that must be maintained until the end of the cooking process. The pressure indicator (Fig. 1.3) will rise approximately 5–8 mm, showing only the blue, safe pressure level.

The cooking times listed below can only be used as a guide. reference information, since it largely depends on the amount of product and the type of heating source. The user independently determines the cooking time in accordance with experience and individual preferences.

Cooking time

Product Time (min)

White cabbage 4

Bean soup 10-20

Brussels sprouts 4

Meat soup 6-8

Cauliflower 4

Onion soup 20

Bamboo shoots 6

Chicken soup 25

Whole potatoes 6

Pea soup 15

Red beans 20

Lentils 20

Tomato soup 3

Whole fish 4

Fish soup 6-8

Fish fillet 3

Oxtail soup 20-30

Fish rolls 3

Potato soup 6-8

Veal (stewed slices) 15

Vegetable soup 6-8

Beef (stewed slices) 20

Meat soup with vegetables 10

Pork (one piece) 20

Ham soup 3-5

Leg of lamb (pieces) 15

Rabbit (pieces) 15

Chicken (pieces) 18

Pasta 5

Spaghetti 2

Once the cooking time has elapsed, turn off the heat and move the pressure cooker to a flat surface. Be extremely careful! The lid and body of the pressure cooker become very hot! Use only the lower handles on the body (Fig. 1.11). It is strictly forbidden to carry the pressure cooker by the folding handle.

DO NOT OPEN THE PRESSURE COOKER UNTIL YOU HAVE READ THE INSTRUCTIONS BELOW FOR RELEASING PRESSURE AND OPENING THE LID!

5 . Relieving pressure and opening the lid

Do not attempt to open the lid immediately after the cooking time has ended. Before opening the lid, you need to release the pressure inside the pressure cooker. There are three ways to cool the pressure cooker so that the pressure inside decreases. Be extremely careful when carrying the pressure cooker.

5.1. Natural cooling

Once the cooking time has elapsed, turn off the burner.

Position the pressure cooker so that the pressure relief valve (Fig. 1.7) is not directed towards people or objects, and leave the pressure cooker in this state until the pressure decreases.

Once the pressure indicator (Fig. 1.3) drops, the cooking process will end and the steam will escape.

Once the anti-opening valve (Fig. 1.8) has also dropped, it is safe to turn the lid handle to the position shown in Fig. 7 A - C, and remove the cover.

Do not attempt to open the lid if the pressure indicator (Fig. 1.3) has not yet dropped.

Do not open the lid until the opening protection valve (Fig. 1.8) has also dropped.

To avoid burns, use a protective glove when opening the lid.

When cooking with dough that may foam, shake the cooker gently before opening it. This will prevent the contents from escaping and causing burns.

5.2. Steam release using pressure relief valve

Install the pressure cooker so that the pressure relief valve (Fig. 1.7) is not directed towards people or objects. Move the pressure limitation valve (Fig. 1.7) from the position indicated by the dot to the position indicated by the “Steam release” icon (Fig. 10). Be careful when releasing steam from the pressure cooker. After the pressure in the pressure cooker decreases, the pressure indicator (Fig. 1.3) and the opening protection valve (Fig. 1.8) will go down. It is now safe to open the lid. Opening the cover is carried out in accordance with the description given in paragraph 5.1 and in Fig. 7 A - C.

5.3. Fast cooling running water

Carefully place the pressure cooker on a flat sink surface and direct the jet cold water on the pressure cooker until the valves go down. Opening the cover is carried out in accordance with the description given above, in paragraph 5.1 and in Fig. 7 A - C. Do not allow water to enter the pressure cooker through both valves.

6. Cleaning and maintenance

6.1. Preparation for first use (see point 4)

6.2 Cover

The cover must be cleaned only by hand (using a sponge or soft cloth). It is strictly forbidden to wash it in the dishwasher. Each time before use, check that the valves are not blocked by food particles or other materials (see section 4.3). It is not necessary to clean the valves after every use of the pressure cooker. Valves must be cleaned periodically as contamination is detected.

Remove the rubber sealing ring (Fig. 1.9) from the cover. After each use, rinse the rubber sealing ring (Fig. 1.9) in warm water with mild detergent. Wipe dry and store the O-ring (Fig. 1.9) in a dry condition. After drying, carefully replace the ring. If the pressure cooker is not going to be used for a long time, the ring should be stored separately, in an extended position, avoiding kinks, so that it retains its original round shape. To ensure proper operation of the pressure cooker, the O-ring must be replaced once a year.

Tip: Apply a small amount of oil to the rubber ring. This will extend its service life and improve its performance characteristics.

6.3. Frame

It is recommended to wash the pressure cooker body in warm water and a mild detergent after each use. Use a soft cloth or sponge for cleaning. The use of abrasive cleaners or steel wool is not permitted as they may damage the external polish.

After washing, the housing should be thoroughly dried. The pressure cooker body can be cleaned in a dishwasher. To avoid electrochemical corrosion, do not allow the pressure cooker body to come into contact with objects made of other metals.

Depending on the food used and the lime content of the water, limescale, corrosion or stains may form on the inner surface. They do not affect the operation of the pressure cooker. To remove stains, use vinegar or “BergHOFF’smagicforstainlesssteel” cleaner for stainless steel cookware. Do not leave bleaching agents in the container for a long time (even in a dissolved state), tomato sauce etc. This may cause corrosion.

If you do not plan to use the pressure cooker for a long time, wash and dry the body and lid. Keep the pressure cooker cool dark place, with the lid turned upside down. This will prevent the rubber ring from deforming.

6.4. Valves

Check the condition of the steam outlet pipes of the pressure limitation valve (Fig. 1.7) and the opening protection valve (Fig. 1.8). If they are blocked, clear them using an awl and then rinse with running water. Disassembling the pressure limitation valve and washing it is carried out as follows (Fig. 1.7).

Attention! Do not loosen miniature parts such as the pressure relief valve (Fig. 1.7).

A change in color of the O-ring (Fig. 19) is not a sign of its unsuitability. It is recommended to replace the rubber sealing ring (Fig. 1.9) once a year. If the ring is damaged, damaged or changed in shape, it must be replaced immediately. To purchase spare parts, contact the manufacturer's dealer. The use of non-original parts is prohibited.

If any problems are detected during operation, stop heating the pressure cooker. Place the pressure cooker on a flat sink surface and run a stream of cold water over the pressure cooker until the pressure and temperature decrease. Determine the cause of the problem using the table below.

7. Practical advice

Do not modify the parts of the pressure cooker or assemble the pressure cooker in a manner inconsistent with the instructions. For replacement, use only original spare parts.

Problem, cause, solution

Steam comes out from under the lid

1. The pressure cooker is not closed correctly. Check and repeat the lid closing procedure.

2. The O-ring is dirty. Clean the O-ring, pressure cooker rim and lid.

3. The O-ring is worn. Replace the O-ring.

The cover cannot be secured properly.

The cover is deformed. Replace the cover.

Sudden release of steam and liquid from the anti-opening valve

1. The steam pipe is clogged. The safety function of the locking pin has been activated. The pressure relief valve outlet is blocked. Remove the pressure cooker from the stove and clean the outlet. After the pressure cooker has cooled down, lower the pressure relief valve down and clean the valve opening.

2. Damage to the opening protection valve. Replace the anti-opening valve.

During cooking, the o-ring suddenly came out of the window safety valve, and steam began to come out.

1. The protective function of the O-ring has been activated. Another safety device may have malfunctioned. Remove the pressure cooker from the stove. After cooling, clean and check all safety devices. Replace those devices whose function is impaired.

2. The O-ring is worn out or its function is impaired. Replace the O-ring.

The opening protection valve does not rise.

1. The cover is not in the closed position. Close the cover properly.

2. There is not enough liquid in the pressure cooker. Check and add required quantity liquids.

3. O-ring is dirty or damaged. Clean or replace.

4. The pressure cooker temperature is too low. Increase heat.

Pressure cookers: a legacy of the Soviet past or an ultra-modern kitchen appliance?

Majority modern housewives dream of or already have a multicooker in their kitchen, which is designed to significantly simplify the cooking process for modern woman. However, there is a certain logical contradiction hidden here: how does a device in which cooking food takes much longer than in a standard saucepan help combat time pressure? Perhaps busy amateur cooks should turn their attention to a pressure cooker - a device that uses steam and pressure to significantly reduce time in the kitchen?

Modern housewives will frown in response and note that pressure cookers are a meaningless legacy of the distant Soviet past, besides, everyone has heard the story that a friend of theirs had this terrible hissing saucepan exploded. If all this is true, then why do leading manufacturers of kitchen utensils, such as WMF, Fissler, Silit, produce entire lines of pressure cookers and regularly improve and update the lineup? Tefal went even further and invited famous TV chef Jamie Oliver to develop another model.

Do you still think that a pressure cooker is something incomprehensible and very dangerous?

The principle of operation of a pressure cooker is based on what many people have known since school physical law: The boiling point of water depends on atmospheric pressure. Textbooks often give the example that at the top of Mount Everest, water boils at 69 ° C, which is not enough to cook meat for hungry tourists. In a pressure cooker, the opposite is true: thanks to the hermetically sealed lid, a pressure of 103 kPa is achieved inside and a superheated liquid with a temperature of 121 ° C is obtained. The high rate of heating of the products inside this device is associated with the formation of saturated (wet) steam, similar to that escaping from the spout of a boiling kettle.

The first models of pressure cookers were not distinguished by technical perfection, but nevertheless they regularly performed their function without numerous casualties

The pressure cooker was invented by French physicist Denis Papin in 1679; The scientist called his invention a steam autoclave and presented it at a meeting of the Royal Society of London. Serial production of these devices was established only two centuries later in Stuttgart by Georg Gutbrod. The first pressure cooker for home use was developed in the USA by Alfred Wischler in 1838 and was called the “Flexible Sealed Speed ​​Pan”.

Home pressure cookers, as a rule, consist of three parts: the metal pan itself, a lid and a rubber or silicone gasket that ensures the seal of the structure. There are two handles on the pan, and one of them is usually long, this is due to the fact that with a standard volume of 4.5-7 liters, the weight of the entire device with the lid, water and food is quite large.

Aluminum, familiar to us from our grandmother’s “kitchen helper”, is used as materials for pots and lids, and stainless steel. An aluminum pressure cooker will be cheaper and lighter than a steel one, but it is not recommended to cook sour and salty foods in it, and in addition, you cannot wash such a pan in the dishwasher. Steel models are made with a heavy three-layer or copper-clad bottom to improve heating uniformity, since steel itself has a relatively low thermal conductivity. Much less common are models with enamel pans, which differ from their steel counterparts in their greater weight, but can be matched to the color of the rest of the kitchen utensils.

Silit pressure cookers in assortment

The lid contains a handle with a locking mechanism in the form of a button or slider, a steam outlet (working valve) with a pressure regulator that opens when a certain pressure value is exceeded, an emergency valve that is triggered when the working valve cannot cope with the load, as well as a pressure indicator - a pin, the height of which indicates the level of pressure inside. In a number of modern models, there is a mechanical pressure level switch on the lid: 1 (low) - for vegetables, fruits, fish, mushrooms, rice; 2 (high) - for meat, jacket potatoes, beans, peas.

The rubber or silicone gasket is designed to completely seal the internal volume of the pressure cooker: in a working model, steam should come out exclusively from the working valve. The gasket's lifespan is limited when exposed to high temperature and pressure, so it is advisable to purchase a replacement gasket at the same time as purchasing the pressure cooker.

On consumables It’s better not to skimp on the pressure cooker

The pressure cooker lid must be securely attached to the pan; for this purpose, special clamps are provided around the perimeter - to close, the lid is rotated relative to the pan by approximately 30°. Some modern models additionally have a pressure-activated locking mechanism, which prevents an inattentive housewife from opening a working pressure cooker.

Most manufacturers offer a range of accessories that enhance functionality pressure cookers: a metal basket with holes for steaming, a special stand for this basket, as well as metal dividers that allow you to steam several dishes at the same time. For an additional price, you can also purchase a timer and cleaning products to keep your pressure cooker in tip-top condition. Anticipating your irony, we hasten to note that a timer is necessary when cooking food under high pressure, although, of course, it is not at all necessary to purchase it from the pressure cooker manufacturer. Indeed, unlike regular saucepan In a pressure cooker, you won't be able to check the doneness of your food while it's cooking, and an extra minute or two will turn your al dente vegetables into a mushy mess. So, carrots, asparagus, broccoli, cauliflower will be ready in 3 minutes, potatoes, kohlrabi, apple jam - in 4, pork fillet - in 8, beef and lamb fillet, as well as cabbage rolls - in 10, deer leg - in 20.

The timer integrated into the pressure cooker will help you control the cooking time, which is relevant for dependent and gas hobs.

Conventionally, three generations of pressure cookers can be distinguished:

• the first generation, well known to us from childhood. When cooking food, steam noisily escapes from a valve that works like a piston in a steam engine, and the loud whistle with which the pressure cooker releases excess pressure can actually be intimidating to untrained cooks;
• the second generation, which, in fact, is offered by such manufacturers as Tefal, WMF, Fissler. In these pressure cookers, the spring valve is hidden in most cases; in a number of models, steam is not released outside at all during cooking; instead, a signal indicator rises above the lid, showing the pressure level inside. Excess steam in such devices will be discharged outside only if the heating power supplied to the pressure cooker is too high;
• The third generation includes electric pressure cookers, in which the operating pressure is regulated by the supplied electrical power. These devices, like the second generation pressure cookers, have a spring valve and two operating modes.

The process of cooking food in a pressure cooker has a number of features. The most important thing is the amount of water poured into the pan. It should not exceed the volume specified in the instructions and often marked on the inner wall - usually no more than 2/3 of the total volume of the pan. In most cases, especially when cooking vegetables, there should be very little liquid - it's okay if it doesn't completely cover the root vegetables.

The water poured into the pressure cooker can be either hot or cold if the recipe calls for it. The cooking time, which is indicated by the manufacturer in the instructions and set by you on the timer, is counted from the moment when the indicator on the lid has risen completely in accordance with the set mode. After this, the fire under the pressure cooker should be reduced so that the emergency valve does not trip.

Modern pressure cooker from WMF

After cooking, you need to get rid of high pressure, for which there are three ways.

• The fastest method is to place the pressure cooker under a stream of cold water, which, however, should not come into contact with the valve. This approach is optimal for short cooking times, for example, for vegetables - being in a cooling pressure cooker, they can be overcooked. For complete cooling and subsequent safe opening of the lid, 30 seconds is enough.
• Manual or normal pressure reduction occurs by moving or lifting the valve. This method is often used if it is necessary to add components with a shorter cooking time during the cooking process, for example vegetables in meat stew. Unlike the first method, with this cooling the temperature of the pressure cooker itself and the food in it does not decrease. In this case, it takes about two minutes to reduce the pressure and open the lid, but you must open the valve carefully so as not to get burned by the hot steam.
• The natural reduction in pressure, in which the pressure cooker is simply removed from the stove, takes about 15 minutes. It must be remembered that with this method the food continues to cook, since the temperature of the water inside is quite high, which is good for meat, but not suitable for vegetables. Natural cooling is recommended when cooking food that forms a lot of foam during cooking: rice and other cereals, pasta, puddings.

Of course, when considering pressure cookers, one cannot ignore the story about the explosions of these kitchen assistants. However, these unpleasant incidents only happened with older models in which food could block the working steam release valve. In modern devices, in such a situation, as well as when the water has completely boiled away, additional safety mechanisms (two or three additional valves) are activated to relieve excess pressure.

Despite the solved problem with the risk of explosion, pressure cookers still have a number of disadvantages. Firstly, this is the price, standard device will cost you more than a pan of the same size; secondly, the lid is not recommended to be washed in the dishwasher; thirdly, the rubber gasket requires fairly careful handling, which does not exclude the need for its periodic replacement.

The American All American pressure cooker is designed for cooking “prepares” - stewed meat, vegetables, fruits - directly in glass jars

However, all these disadvantages are more than compensated by advantages, the main one of which is a three-fold reduction in cooking time, which will not only free up cooks for other more enjoyable tasks, but will also save gas (or electricity), which is important with regularly rising tariffs. In addition, in food that was cooked at a temperature of 121 ° C, all microorganisms were almost completely destroyed. The pressure cooker can be used as a sterilizer for all kinds of jars and baby bottles.

Thus, a pressure cooker is undoubtedly a useful device to have in your kitchen, especially if you are an ever-busy businesswoman with a large family. Prices for this kitchen assistant start at $100.00. You can, of course, purchase a cheaper Chinese model, but it is worth remembering that a pressure cooker is still a source of increased danger, so it is better to buy a product from a well-known manufacturer.

A pressure cooker appeared in the kitchens of housewives all over the world a long time ago, but despite the obvious convenience, many do not have one, and some simply do not know how to use a pressure cooker. It will significantly reduce the time required to prepare many products and can turn into tender juicy dish Even the toughest meat, cook jellied meat in just an hour and cook frozen vegetables straight from the freezer. You can cook soups, main dishes and even desserts in a pressure cooker. It makes excellent meat, fish, poultry and vegetables. And to understand how to use a pressure cooker, read this article.

Principle of operation

Modern pressure cookers come in two types - a special saucepan that cooks a dish on a regular stove, and an electric free-standing appliance. They both work on the principle of increasing pressure under the lid of the pan, which allows you to cook food faster. Therefore, the most important part of the pressure cooker is the sealed lid. special valve, which first creates pressure and then releases steam from the pan.

Also in early XVII century, French scientist D. Papin noticed that cooking time depends on atmospheric pressure. The higher it is, the higher the boiling point, which means the faster the food cooks. So he came up with a hermetically sealed pan that builds pressure inside. Both our mothers and grandmothers successfully used similar simple pressure cookers. There were these on almost every Soviet cuisine, so all housewives knew how to use a pressure cooker.

An important advantage of this cooking method, in addition to speeding up, is that the pressure cooker retains all the important nutritional elements in products. The secret here is still in the same tightness - without contact with oxygen, food does not oxidize and does not lose its benefits. It also preserves the taste of the food.

To prepare a meal in a pressure cooker, first place the ingredients needed for the recipe in it, then close the lid. Here it is important to place the lid correctly so that it fits tightly to the pan and the valve is in its place. Turn the locking handle 2-2.5 turns, adjustable valve set to the desired temperature and place the pressure cooker on fire. Keep an eye on it, as it is important for you to wait until the liquid boils. When its temperature reaches 100 °C, you will hear a hissing sound and see steam exiting through a special hole. Modern models Pressure cookers are also equipped with sensors that will show you with light or sound that the water has boiled.

From this moment you will begin to count down the time for preparing the dish. But first, reduce the temperature, it should be low.

Once the cooking time is over, you will need to cool the pressure cooker and release the steam. To do this, place the pan under the tap with cold water so that its bottom is also in the water. Be careful not to allow water to enter the valve. Move it to the decompression position. Usually there are 2 such positions - slow and fast release of steam. Start slow. Until you release the steam, the food will remain under pressure and continue to cook. In addition, until the steam is released, pressure remains inside the pan, meaning you will not be able to open the lid.

When it falls, and you will understand this by the cooled walls of the pressure cooker and by the lower position of the pressure indicator, you can open the pressure cooker. Now you know how to use a pressure cooker, the instructions for it will tell you additional modern and convenient functions of notification, timer, and decompression.

We lay down the products

To prepare a dish correctly, you need to know not only how to use a pressure cooker, but also how different foods are cooked in it. If you need to pre-fry something, do it directly in the pressure cooker with the lid open. Then place all the other ingredients of the dish. If your recipe requires you to add ingredients gradually at regular intervals, you will have to run the pressure cooker under water and release steam each time to open the lid.

Approximate cooking times for some foods in a pressure cooker:

Due to the pressure and lack of exposure to oxygen, the flavor of foods cooked in a pressure cooker is much more intense than in a saucepan. That's why aromatic additives and you need to put half as much spices in the pressure cooker as with the usual cooking method.

What not to do?

Remember that there is liquid - without it the pressure cooker will not work. Also, you can’t put it on the stove empty. The minimum amount of liquid is 2 glasses. However, do not fill it more than 2/3 of the pan's volume. It is not recommended to cook in a pressure cooker those products that produce a lot of foam - oatmeal and other grains, milk. If you are boiling meat and need to skim off the foam, boil it first with the lid open. Otherwise, foam will clog the valve.

You cannot use the pressure cooker for other purposes - storing and heating food in it, putting it in the oven or microwave.

Rules of care

To clean the pressure cooker, take it apart and wash the pan with dishwashing liquid or put it in the dishwasher. It is better to wash the seal, valves and other parts separately by hand. Special attention Pay attention to the lid - rinse it carefully under the tap, but do not immerse it completely in water, this may damage the operation of the valves.

Also, before washing the lid in the dishwasher, check the instructions to see if this can be done. If yes, then remove all parts from the lid; they need to be washed by hand.

How to use a multi-pressure cooker?

Multicookers are no surprise today; perhaps, this device is in every kitchen. But few people are familiar with a multicooker with a pressure cooker function. This is a great opportunity to combine two such convenient features into one.

The device follows the design of a conventional pressure cooker - the multicooker has the same valve, which creates pressure inside for faster cooking. So you don't have to learn if you already know how to use a pressure cooker. "Redmond", "Scarlet", "Moulinex" - these are the brands that produce the best, reliable and inexpensive pressure cookers. If you decide to get such an assistant, feel free to buy devices under these brands.

Pressure cookers are a brilliant invention in the world of cooking. They are incredibly fast! Pressure cookers are great for instant cooking food. At the same time, all the vitamins and minerals that are lost during cooking by other methods are preserved. To start using a pressure cooker, especially if you are using it for the first time, it is important to learn how to operate it and learn the basics. Knowing the basic working principle of a pressure cooker will help you determine whether it is working normally or in an unstable condition.

Steps

Part 1

What does a pressure cooker do? When the pressure cooker is turned on, steam is generated by heating, which cooks food faster due to elevated temperature boiling. There are two types of pressure cookers. The first type represents old model pressure cookers with a pressure valve on the exhaust tube of the lid. The second type represents new models with a spring valve and a closed system.

Before use, make sure that the body of your pressure cooker is not chipped or cracked. Also, it is necessary to clean the pressure cooker from food residues. If there are cracks in the body of the pressure cooker, they may allow steam to escape, which can cause burns.

How to properly fill a pressure cooker. Before using the pressure cooker, make sure there is liquid in it. Most recipes use water. The liquid level in the pressure cooker should not exceed ⅔ of the total volume, as some space is needed for steam to form.

• Pressure cooker with pressure valve: A pressure cooker with a pressure valve must have at least one glass of water. Usually this amount of water is enough to cook for 20 minutes.
• Pressure cooker with spring valve: Minimum amount of liquid in the pressure cooker of this type makes up half a glass.

1. Basket and stand. Pressure cookers are sold complete with a basket for vegetables, seafood and fruits, which are suitable for cooking in a pressure cooker. A stand is included under the basket. The stand is located at the bottom of the pressure cooker. A basket is installed on it.

   Part 2

   Preparing food for cooking in a pressure cooker

   1. Prepare foods for cooking in a pressure cooker. The pressure cooker may come with instructions in the box for preparing various foods.

      • Cooking meat and poultry: Before cooking in pressure cooker, you can season the meat with various spices. Brown the meat first for more flavor. You can use a little oil for this, such as canola oil. Fry the meat in a pressure cooker at average temperature. Do not close the lid of the pressure cooker during frying. Place the meat in the pressure cooker and fry lightly. You can also brown the meat in a pan before cooking it in the pressure cooker.
      • Cooking seafood: Rinse seafood. Place seafood in pressure cooker basket on rack and add at least 3/4 cup liquid (175 ml). When cooking fish, apply a little vegetable oil on the pressure cooker basket so that the fish does not stick to the basket.
      • Cooking beans and peas: Soak beans (peas) in water for 4-6 hours. Do not add salt to water. Drain the water and place the beans (peas) in the pressure cooker. Add one to two tablespoons (15-30 ml) of vegetable oil to the water if you are using an older model pressure cooker with a pressure valve.
      • Cooking rice and grains: Soak wheat grains or pearl barley in lukewarm water for four hours. Rice and oatmeal do not need to be soaked.
      • Cooking vegetables (fresh and frozen): Thaw frozen vegetables. Rinse fresh vegetables. Place the vegetables in the pressure cooker basket. Most vegetables require only half a cup (125 ml) of water in the pressure cooker, and the vegetables take about five minutes to cook. If the required cooking time is 5 to 10 minutes, use 1 glass of water (250 ml). If the required cooking time is 10-20 minutes, you need to take 2 glasses of water (500 ml).
      • Cooking fruits: Before cooking in a pressure cooker, all fruits must be washed. Place the fruit in the pressure cooker basket. For fresh fruit, use half a glass of water (125 ml). For dried fruits you will need 1 cup (250 ml) of water.

   2. Define required amount water. Check the instructions that came with your pressure cooker to determine the amount of water needed for specific foods. Also, instructions can be found on the Internet. A certain amount of food requires a certain amount of water.

   Part 3

   We use a pressure cooker

   Put food product into a pressure cooker. Add enough water to proper preparation of a certain product in a pressure cooker.

   Remove the safety valve or pressure valve and close the cap properly. Make sure that the lid is closed with a special mechanism. Place the pressure cooker on the large burner of your stove. Set the heat to maximum. The pressure cooker will begin to turn the water into steam.

   Wait until the pressure cooker reaches the desired pressure. The pressure in the pressure cooker will increase. Once the pressure in the pressure cooker reaches a safe limit, steaming will begin.

   • In older pressure cookers, cooking begins after the pressure valve begins to release steam. Install the safety valve on the pressure cooker nozzle as soon as you notice steam escaping.
   • On newer models, there are marks at the base of the valve that indicate the pressure level in the pressure cooker. The marks become visible as the pressure increases.

   1. Reduce the heat so that the water in the pressure cooker continues to boil, but the pressure cooker does not make a whistling sound when releasing steam. After this, you can start counting down the time for cooking the product you have chosen. The idea is to maintain pressure throughout the cooking time. If the heat is not reduced, the pressure will continue to rise and the safety valve will open (a whistling sound will be heard). This will release the steam and the pressure will stop increasing. The safety valve is designed to prevent possible rupture of the pressure cooker. The activation of the safety valve does not mean the end of the cooking time.