how to change safety valve of hawkins pressure cooker free sample

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If old tales of exploding pots have kept you from jumping on the pressure cooker bandwagon, it’s time to reconsider. These days, the best pressure cookers are not only versatile and easy to use, but they’re brimming with safety features — and they’re capable of making great meals faster and easier than ever.

Perfect for busy families or feeding guests without having to spend the whole night in the kitchen, pressure cookers are great for whipping up stews, soups and tough meat cuts as well as whole chickens, rice, beans and more. To determine which popular and highly rated models are best, we put 15 electric and stovetop cookers to the test, using each to make a no-stir risotto, unsoaked beans and a simple beef stew. Here’s what we found.

This app-enabled version of the popular Instant Pot may cost a bit more than the brand’s other models, but it gave us the best results, has the simplest, easiest-to-use interface and even allows you to release steam via app.

The most popular Instant Pot doesn’t have the convenience features of its Pro siblings, but it impressed us with its simplicity, ease of maintenance and — most importantly — good results at a low price.

The creamiest risotto in five minutes? Perfectly cooked beans and oh-so-tender stew meat? Precision cooking, hands-free steam release and a sleek, intuitive display make this pressure cooker worth the price.

Pricey? Yes. But this high-quality design is simple to use, includes a lid that’s a snap to lock into place and, most importantly, gave great cooking results with every recipe we threw at it.

With a unique one-handed lid design, durable base and easy-to-grip handles, this stovetop cooker is simple to use and delivers great cooking results for under $100.

It cooks rice — and slow cooks. It can make yogurt — and cook sous vide. With 10 preset functions and app control, the Instant Pot Pro Plus promises to be the holy grail of small kitchen appliances, and delivers on a lot of its promise. First and foremost, though, it’s a great electric pressure cooker, with a simple interface, solid build and useful pressure-release functions that let us easily get great results on all of our test recipes.

The Pro Plus was tops when it came to results from our three recipe tests: unsoaked pinto beans, a mushroom and pea risotto and beef stew. The beans were cooked consistently throughout to a perfectly soft but not squishy texture, whereas other models we tested left some beans hard and some practically macerated. The risotto was creamy and fluffy after a mere five-minute cook time (we will never constantly stir this dish for an hour ever again). The stew was just a bit thinner than the broth we made in the Breville Fast Slow Pro, but the meat and veggies all came out tender without turning anything to mush, and just a few extra minutes on the sauté setting thickened it right up.

Even better, the Pro Plus made getting these results easy. Its touch control panel is so intuitive that we were up and running with just a glance at the user manual (and honestly would have been just fine without it). Unlike most other models tested, the digital panel features super-helpful status messages that ensure you always know what’s happening inside the pot: from preheating to cooking to keeping your food warm. You can select from 10 program modes (pressure cook, slow cook, rice, steamer, canning, yogurt, saute, sous vide, a self-stirring feature called NutriBoost and keep warm) or customize your own, with the option to choose from low, high or maximum pressure as well as preset low, high or custom temperatures. A dial allows you to adjust the time or temperature quickly and a delay start option lets you start cooking at a designated time and doubles as a kitchen timer. The touch screen also gets bonuses for being easier to clean than a button-heavy control panel.

Beyond the touch screen, the ability to control the Pro Plus with an app (which gives you access to more than 1,000 recipes) was genuinely useful. Not only does the Pro Plus give you stovetop-like control over pressure release, with quick, pulse or natural release options, but you can control the release from across the kitchen if you’re at all skittish about jets of hot steam.

The Pro Plus is built using three-ply stainless steel with silicone handles (making it easy to move the cooker to the stovetop or sink or to pour its contents into a bowl or container), and the 6-quart inner pot can be on the stovetop or in the oven for added convenience. An anti-spin feature keeps the pot from rattling around during the cooking process. It comes with a stainless steel steaming rack and extra sealing ring and the cooking pot, rack and lid are all dishwasher-safe. It’s also nice and compact at 13.2-inches long by 13-inches wide by 12.7-inches high and weighs about 20 pounds, so it doesn’t take up too much cabinet or counter space and isn’t a huge chore to lug around.

The Pro Plus only comes in 6-quart size, where some other Instant Pot models are also available in 3- and 8-quart options, which may be a detractor for those feeding large groups or households. It also is not compatible with the brand’s air fryer lids that some may find useful. The one-year limited warranty could be more generous and at $169.95, it’s certainly pricier than the already very capable Instant Pot Duo (see review below). But we think the Pro Plus’s app controls, simple interface, progress status bars and excellent cooking results give it the edge over the other Instant Pot models and make it the best choice overall among the electric pressure cookers we tested.

Instant Pot’s best-selling model comes with seven built-in functions (pressure cook, slow cook, rice cooker, yogurt maker, steamer, saute pan and food warmer), and also features 13 customizable programs. The digital and push-button display is large and easy to read and we appreciated that the lid can be detached for easier cleanup. The stainless steel inner pot can be tossed in the dishwasher and it’s simple to switch between low and high pressure, while a keep warm option and included steam rack offer added convenience.

During our recipe tests, we found the beans were cooked well overall, but did find some inconsistencies, with some softer than others. The risotto needed a bit more time at the end on the saute function to get it to the right creamy consistency and the stew veggies were a bit too tender, but still resulted in a tasty dish.

The Pro Plus upgrade performed better on all three recipes, and has the added benefit of a more streamlined interface, auto steam release and progress indicator. But if you’re just testing out the pressure cooker waters, this is a great option for wading in.

With  sleek design and solid performance typical of Breville’s products, we gave the brushed stainless steel Fast Slow Pro high marks for performance and features, which should satisfy advanced pressure cooker aficionados and hands-on cooks.  The Breville gives you finer control over pressure (you can adjust in tiny 0.5 psi increments) than the other models we tested. Dual sensors at both the top and bottom of the machine offer even more control when it comes to pressure and temperature, and an auto warm function kicks into gear when it’s done cooking.

And we loved how simple the cooker was to operate. The bright and easy-to-read LCD display and dials allow you to quickly choose from 11 pressure cook settings (vegetables, rice, risotto, soup, stock, beans, poultry, meat, bone-in meat, chili and stew and dessert), from low to high, and you can customize settings as well. We appreciated that the display changes colors denoting whether it’s in pressurize, cook or steam release mode. And the auto altitude adjuster is great for those cooking at higher elevations, since a longer cook time is needed as atmospheric pressure drops the higher you get above sea level.

While it doesn’t offer remote steam release like the Instant Pot Pro Plus, an auto steam release button allows you to depressurize hands-free by setting quick, pulse or natural release for your recipe in advance. The lid is hinged, removable and (hooray!) dishwasher-safe and the silicone seal was easy to remove and put back in place. It comes with a ceramic-coated inner pot, stainless steamer basket and rack and a hard-bound recipe book.

If you intend to use your electric pressure cooker often, love having the ability to really fine-tune your pressure levels, appreciate the convenience of hands-free steam release and aren’t too worried about a hefty price tag, we think the Breville Fast Slow Pro is a kitchen tool you’ll look forward to putting to work again and again.

If you prefer a simple, straightforward stovetop pressure cooker, the Kuhn Rikon Duromatic looks lovely on the stovetop and does an impressive job cooking food. We tested the 8.5-quart option (Kuhn Rikon offers the Duromatic in a wide range of sizes) and found the two-handle design easy to grab, the pressure indicator simple to read and, while the company doesn’t recommend cleaning the heavy stainless steel pot in the dishwasher, it was no big deal to hand wash it (and we know folks who have tossed their own Kuhn Rikons in the dishwasher for years with no damage).

More importantly, we got great tasting, perfectly finished meals out of the Duromatic.The risotto turned out wonderfully. “I’d never not cook risotto this way again,” one taster said. The beans were just right, as were the tender stew meat and vegetables and hearty gravy.

Using the Duromatic is a snap: Add your ingredients, lock the conical lid into place, heat the pot on high and watch the spring-loaded pressure gauge rise in the center of the lid. When you see one red line, it’s at low pressure; two red lines delineate high pressure, letting you know it’s time to turn the heat down for an evenly pressurized cook. Yes, you’ll need to keep an eye on it and adjust your burner heat accordingly, but if you get distracted, steam is automatically released to keep the pot from overpressurizing (we had to do minimal adjusting during our tests). When your cook time is done, depending on the recipe you can let the pressure come down naturally, or quick-release by moving the pot to the sink and running cool water over the rim of the lid, or press the gauge down to release pressure, with steam releasing evenly.

Now, at $250, we acknowledge this is an investment piece. But if you’re willing to spend the money, keep in mind that the Swiss company has been in business since 1926,and has produced the Duromatic since 1949, and offers long-lasting products along with a 10-year warranty, might just sway your decision.

The T-fal Clipso is a breeze to use. In our tests, the Clipso pressurized very quickly. As with all stovetop models, you bring up the heat to your desired setting, and once steam begins to release through the valve, it’s time to reduce the heat and set your timer. We quickly found the sweet spot and noted that the pot held its pressure nicely throughout the cooking time, with little need for turning the heat up or down.

Like the electric pressure cookers, all the stovetop models performed well in our recipe tests, although some earned more points for better consistency, texture and faster cook time. So while the Kuhn Rikon beat out the T-fal when it came to making beans, risotto and stew, for about $155 less, the T-fal still did an admirable job.

The model comes with a steam basket and tripod and is dishwasher safe when you remove the gasket and pressure valve. It comes with a 10-year warranty against defects or premature deterioration and, for other parts, a one-year warranty is included. And we appreciate the side handles on the pot that allow for easy maneuvering. But what sets the T-fal apart from other models is its unique lid. Designed for one-hand use, the lid clamps down on the pot with jaws that lock into place with the press of a button. Once you’re done cooking and the pressure is released (you can release it by twisting the steam release valve from the cooking icon to the steam icon), the lid opens by pressing the top of a large knob. As a safety feature, the lid will not open until all pressure is released.

The Clipso is only offered in a 6.3-quart capacity, which offers plenty of room to cook for a family of four, and is still compact for storage. For convenience and price, we believe this is a great pressure cooker for beginners and veterans alike.

By trapping steam inside a tightly sealed pot, pressure cookers raise the pressure under which your food cooks (typically to around twice atmospheric pressure), thus raising the boiling point of water and significantly speeding up cooking times.

Simple stovetop cookers use the heat source of your stove and need a bit of attention as you’ll need to adjust your burner to maintain proper pressure, while newer electric versions do the job automatically (and often include functions ranging from air fryer to slow cooker to yogurt maker).

While folk wisdom holds that pressure cookers are dangerous, accidents are in reality rare (and many of those that have been documented have been the result of poor maintenance or misuse). All the pressure cookers we tested come with multiple safety features and lids that lock into place, and are designed so that all pressure must be released before the lid can be removed (with some release techniques, steam is released rather loudly and aggressively and definitely startled us a few times). Some models spit out a bit of moisture as steam condenses, but many of the electric versions include condensation collectors that catch any water before it drips onto your counter.

For extra versatility, many of the models come with trivets and steamer baskets, and some of the electric models even offer air fry lids, and ship with extra sealing rings for use in different types of recipes. Some featured nonstick inner pots, which can be great for easy cleanup, but stainless pots will likely be more durable over time. The electric versions were all intuitive to use, even given the multiple functions they offered, although some did require a few extra referrals to the user manual. All allow you to manually adjust the cooking time, but our favorites were models that included cooking progress bars and auto steam release. Sometimes we worried whether those without progress indicators had actually started pressurizing.

So, electric or stovetop? Both netted similar cooking results, so it really does come down to personal preference: Do you like your cooking to be hands-on or hands-off? If you want a lot of options (Slow cook! Air fry! Sous vide!) and want to simply add your ingredients and let the machine do the heavy lifting, an electric version is for you. They generally take up more counter space, but if you use your cooker several times a week, you won’t mind and may even save space if it allows you to get rid of your rice cooker, air fryer and crock pot.

We found the stovetop pressure cookers to be simple to use and discovered they come to pressure faster than their electric counterparts. Start on high heat until the desired pressure level is achieved, then simply lower the heat to keep the pressure constant for the duration of your cook time. Of course, you’ll need to keep an eye on your cooker most of the time to be sure the pressure is at the right level.

Stovetop models have an edge on their electric counterparts in that they can be depressurized quickly by running them under cold water, allowing for recipes and cooking techniques that require more precise timing, or adding ingredients midway through cooking, or just for those who find steam release scary. Another bonus: All the stovetop models we tested were stainless steel, meaning they’re compatible with all range types, including induction. You can also use the pots to cook using other techniques like any other pot, which can be a nice space saver.

As for size, we tested 6- and 8-quart models in both versions and found the smaller options to be plenty big to feed a family of four. So if price or size are considerations, the 6-quart size (which is often also cheaper) should not disappoint.

Our testing pool included 15 pressure cookers in all — nine electric and six stovetop — ranging in price from less than $50 to $330, and in 6- and 8-quart capacities. And while all the models performed well in our recipe tests, which included making unsoaked pinto beans, pea and mushroom risotto and a hearty beef stew, details including construction, interface, ease, cook time and versatility resulted in varied scores. All models were easy to clean, as most pots, inserts and parts are dishwasher safe, although many lids need to be hand-washed fairly rigorously to keep odors from hanging on. And while we didn’t record any particularly bad recipe results, some required more cooking time and some definitely netted better results.

Since many of the electric models are billed as multicookers, we did take versatility into account, noting how many settings, functions and features were available, but looked at these models as pressure cookers first and foremost. We did pay careful attention to ease of setup and use, noted what accessories were included and their usefulness in actual cooking, and looked at the overall quality of the user interface elements of each cooker. By and large, even the electric versions were relatively intuitive to use, but we made sure to note when we had to turn to the instruction manual (and when we needed technical translation!); for stovetop cookers we checked to make sure pressure settings were easy to read, steam valves simple to manipulate, and seals and other moving parts easy to manage.

Unsoaked pinto beans: We cooked the same amount of dry pinto beans either at high pressure with the same cook time or using the bean function if offered, noting texture, consistency, how well cooked they were and whether they needed more or less cook time than called for.

Mushroom and pea risotto: We used the same recipe, using high pressure and the same cook time or the risotto function if included, to make the no-stir dish, first sautéing onions in oil before adding arborio rice, chicken broth, wine and other ingredients, taking note of any sticking to the pan, fluffiness and how well the dish came out overall.

Beef stew:Using the same recipe and duration for each step, and cooking on high pressure, we recorded how well the stew cooked in each model, paying special note to the tenderness of the meat, potatoes, carrots and turnips, as well as the consistency of the broth.

In the course of our assessment, we paid careful attention to overall design and build quality, examining materials used, noting any unique features such as handle, inner pot and lid design, pressure release valves and gauges and safety enhancements. We checked to see how much storage and counter space the various models took up, and whether they were heavy or light and easy or difficult to handle. And while most of the inner pots and parts of the pressure cookers tested were deemed dishwasher-safe by the manufacturers, we noticed that lids were largely hand-wash only, so we checked to make sure how much elbow grease it took to remove food, and whether our efforts left behind any staining or remaining food odor.

We also looked at warranty coverage, customer service accessibility, and price — not just paying attention to affordability, but in particular, making sure that any higher-priced models we examined were worth the additional cost over budget models.

If you love the Instant Pot Duo and also love using an air fryer, this may be just the electric pressure cooker option for you. We found it performed identically to the Duo when it came to pressure-cooking our three recipes, and the interface is also essentially the same as the Duo, though it has four more cooking functions than that model (all 11 include roast, slow cooker, pressure cooker, air fry, saute, sous vide, bake, broil, steam, warm and dehydrate).

However, it’s about twice as heavy as the Duo, and with the air fryer lid (it also comes with a regular lid), it requires a lot of vertical storage and counter space (though not as much as two separate appliances). Included are a broil/dehydrating tray, multi-level air fryer basket, air fryer basket base, protective pad, storage cover and rack. So, if you think an air fryer-pressure cooker combo would save room and you’d use it frequently, this model is certainly worth considering. Otherwise, the Duo will work just fine and the Pro Plus will perform even better.

There was a lot we liked about Cuisinart’s pressure cooker: It has a unique squarish shape, 12 pre-programmed settings, a large and easy-to-read LCD display, both dial and push-button controls and it comes with a handy trivet and stand. The nonstick cooking pot made cleaning a snap and we liked the way the lid locked into place with little effort by simply turning a knob. Cook times were a little longer than for the other machines we tested, but results were good so long as we compensated: we had to cook the beans five minutes longer than the recipe called for, but they turned out nicely with the added time. The risotto had a nice texture after we sauteed it for a few extra minutes to finish the rice and the stew was nice and tender. A big plus for this machine is the steam release button and preheat indicator that allow you to see your cooking progress. We didn’t like that the lid is attached at the back (most of its competitors are attached on the side or lift off completely), because it makes opening the machine a little scary, as any remaining steam is pointed right at your face. The controls were also a bit less intuitive than our winning models.

It takes practically no time to get the Farberware pressure cooker working once you take it from the box: Just a quick wash and a scan of the instruction manual and you’re off. It comes with nine presets (rice, meat, chicken, fish, vegetables, beans/lentils, browning/searing, soups/stews and slow cooking), a straightforward LED display, and includes a cooling stand and plastic measuring cup and spoon. User reviews give it high marks, but we found the risotto to be gummy, the beans to be inconsistent and the stew a bit overly cooked (the veggies were on the mushy side, for example). “I wouldn’t complain if I was served this at a school cafeteria, but would be mad if I got it at a restaurant,” one taster remarked. The machine is stainless steel, though it felt less sturdy than its competitors. We think it’s worth it to spend a little more money to get an Instant Pot Duo.

The Zavor LUX is a high-quality pressure cooker: It is simple to set up, with an intuitive digital LED display, including a super-handy preheating indicator, a lock icon, and screen that changes colors so you know when cooking has started; the LUX also has a custom setting that lets you program your favorite recipes. There are 10 cooking functions (pressure cook high and low, slow cook high and low, steam, saute, sous vide, simmer, yogurt, grains, eggs, dessert, keep warm and time delay) and it comes with a steamer basket and trivet. We liked that the pressure valve includes a clean option that pops the piece out for easy maintenance.

Unfortunately, the LUX didn’t perform as well as our winners. The risotto was a bit overcooked and the beans and stew both took extra time to finish. It also doesn’t include an automatic steam release feature and seemed to rattle more than others while in use. Steam released aggressively and the lid felt hotter than other models. It’s a solid machine, but the Instant Pot Pro Plus gave better results and can be found at a lower price.

With a whopping 14 programmable cooking functions (pressure cook, steam and crisp, steam and bake, air fry, broil, bake/roast, dehydrate, sear/saute, steam, sous vide, slow cook, yogurt, keep warm and proof), Ninja’s take on the pressure cooker offers a whole lot of versatility. It comes not only with an 8-quart ceramic-coated pot, but also a 5-quart cook and crisp basket for air frying, a reversible rack to double your cooking capacity and more. We thought the “SmartLid Slider” was clever and easy to use: just slide a toggle to Pressure Cooker, Steam Fryer or Air Fryer to unlock different cooking modes and functions on the large, intuitive digital display.

The Foodi performed well on our recipe tests, but not as well as our winners. And while we found it easy to clean, its size was our biggest concern, especially for a device that is meant to replace multiple appliances. The priciest pressure cooker we tested, it was also the biggest. At 15.4-inches long by 14.2-inches wide by 14.25-inches high, it was too big to fit in any of our kitchen cabinets or under our standard-height countertop cabinets for that matter. It’s also really heavy at 25 pounds, making it a pain to haul out of storage if there’s no room for it in your kitchen. For us, the size and price kept it from the winner’s circle, but if you really need all of the functions it offers and have a lot of space, it might be worth a look.

For those looking for a step up from the original Instant Pot Duo, the Pro offers a few more bells and whistles that allow for more precision cooking. Rather than seven functions, the Pro features 10 (pressure cook, slow cook, rice/grain, saute, steam, yogurt, warm, sous vide, sterilizer and canning). It adds twice as many one-touch programs, bringing the number to 28, and the pressure release valve on the lid has a plastic steam diffuser cap that really did result in a quieter release. It has a more advanced interface than the Duo, the display has a cooking progress status bar, and the inner pot has silicone inner pot handles; the steaming rack also has an extra sealing ring. The recipes all turned out well, although not quite as well as our winners. It’s a great pressure cooker, but we prefer the added convenience of the Pro Plus for about $20 more.

With a strong and sturdy stainless steel pot and a lid that easily locks into place, we were big fans of the Vitaquick. For one, its large blue pressure indicator is easy to see, with two white ring markings: one ring means it’s at low (or gentle) pressure, two means it’s at high pressure. Other great features: a removable handle that makes cleaning a snap (remove the gasket in the lid and it’s all dishwasher-safe), clear measuring markings on the inside of the pot that mean you don’t need to dirty extra dishes, and a handy helper handle to carry it without fear of dropping the thing. The materials are high quality and we appreciated the added safety feature of a lid with a button that turns green and clicks when it’s locked into place. We also really liked the steam release function in the handle that requires just the push of a button to begin rapid release, and that it comes with a lifetime warranty. So what kept it from winning? The Kuhn Rikon did just a bit better job on the risotto and costs a little less. But the Vitaquick was a very close runner-up.

Like the Vitaquick, the Fissler Vitavit is a wonderful stovetop pressure cooker. With a polished stainless steel finish and removable handle, it also includes a locking indicator that makes positioning the lid into place easier than other models we tested. But our favorite feature is the traffic light-like indicator that delineates between the three pressure indicators: yellow (building pressure), green (correct pressure) and red (too much pressure) so you can adjust your burner accordingly. There is also a no-pressure steam setting and the cooker has settings for gentle and fast cooking. As for the build, the long looped handle and helper handle make it comfy to grab and we appreciated the contrast in the inner pot’s measurement guide (most models are etched and hard to read). We also like that the steam release function can be used from the handle or directly from the control valve. The recipe results were similar to Kuhn Rikon and Vitaquick so, while we really liked this model, the lower price and solid build of the Kuhn Rikon tipped the scales in its favor.

If an entry-level stovetop pressure cooker is something you’re interested in trying out, the popular Presto is a nice place to start. It did an OK job compared to the higher end models, though the risotto was on the soupy side when time was up, the beans needed an extra 10 minutes and weren’t cooked as consistently as our winners, the stew veggies were a bit overly cooked and the broth needed to thicken up a tad more. Once we compensated for the longer required cooking times, we saw good results.

The pressure gauge can be difficult to read, and the pot rattled more than others and also required more babysitting to keep the temperature right. And the handle isn’t comfortable compared to the other models we tested (plus the Presto ships disassembled, so you’ll need to grab a screwdriver to attach the handle). But we appreciated that it’s made of stainless steel when other inexpensive pots are often aluminum—which is a must for those with an induction cooktop or who like to make tomato-based or other acidic dishes. Overall, it’s a pressure cooker that will get the job done. And it has a whopping 12-year limited warranty, where most other affordable models top out at one year. Still, for an additional $20, we preferred the T-fal Clipso.

The stainless steel stovetop version of the Zavor Duo comes to pressure in just a couple of minutes. It features a lid that’s easy to lock into place: align the lid and pot handles and switch the yellow lock tab down, and it will stay firmly sealed until all pressure is released. A pressure regulator knob allows you to choose low or high pressure, as well as steam release and clean. And the pressure indicator was easy enough to read at the top of the lid handle. It’s dishwasher safe and comes with a steamer basket and trivet, and we liked the addition of a helper handle plus its generous 10-year warranty. It did well on our recipe tests as well. The risotto, beans and stew all required longer cook times than other models, but reached their desired consistencies eventually. So, while we liked the Zavor Duo quite a bit, the T-fal Clipso performs similarly and costs $30 less, thus getting our budget nod. But if you prefer a longer handle on your stovetop pressure cooker, we think you’ll have great success with this model.

Hawkins Pressure Cooker 2 to 12 Litre is Aluminium body with Weight valve - Safety release system and Gasket rings for more safe cooking With Instructional Manual and cookbook Pressure cooking the way to go, Cook faster and easier with all the enabled Indian cookers.

If you"re old enough, your memory of pressure cookers is probably of a steaming, spitting monster of a pot, noisily rattling on the kitchen stove. I know I have this memory of pressure cookers and it made me afraid to even try this most useful cooking tool for decades.

The old pressure cookers were scary things. I remember one time when my mother neglected a pot of pressure cooked beans while she answered a phone call. A loud explosion rudely interrupted her call, resulting in beans on the floor, beans on the ceiling, beans on the walls --- you get the big messy picture.

If you"re not so old, you probably have never encountered a pressure cooker at all. But pressure cookers are back, and good news, they are nothing like the noisy, rattling, steam spitting models your mother or grandmother used. Today"s pressure cookers are safe and easy to use.

Pressure cookers look like other kitchen pots, except their lids are a bit more elaborate. How they work is that they completely seal the pot. When the liquid inside boils, it is trapped inside the pot. Having nowhere else to go, steam builds up pressure. This results in higher cooking temperatures and shorter cooking times.

The pressure of the trapped steam can be measured in pound of force per square inch or PSI. You will often find this term in pressure cooking recipes. It refers to how many pounds of pressure per square inch you will be cooking with. Don"t worry if this sounds very technical. The instructions that came with your pressure cooker will tell you how to read the PSI.

The gasket or rubber ring is another important component of today"s pressure cookers, as this makes a seal that traps in steam and heat and allows pressure to build. The gasket fits on the side part of the cover. In order to make sure you get a good seal, make sure all the components are clean and free from food particles.

Even in the old days, most pressure cooker disasters could usually be attributed to user error, much like my mother and the beans. Nonetheless, today"s pressure cookers offer a much higher safety level than their predecessors. For one thing, you can"t open them until the pressure is released to 0 PSI.

Today"s pressure cookers have at least three valves for safety and will automatically release pressure should it build too high. Different types of pressure cookers have different styles of valves (refer to the instructions that came with yours), but if you hear hissing or noise coming from the cooker, it"s the valve telling you to check the pressure.

You may be asking, even though today"s pressure cookers are safer than the old fashioned ones, why take a chance at all with something that cooks under pressure? I felt the same way until I actually tried pressure cooking. Now I"d be hard pressed to live without my pressure cooker. There are lots of advantages to using this valuable kitchen tool including:

Hawkins Pressure Cooker Nutritional Boost - Due to the shorter cooking time and the fact that food is cooked in less liquid that gets boiled away, more vitamins and minerals are retained than with conventional cooking methods.

Hawkins Pressure Cooker Saves Time - Food cooks up to 70% faster in a pressure cooker, making it a wonderful tool for when you come home after work and have to get dinner on the table in a hurry. You can put ingredients in the pressure cooker and by the time you"re finished tidying up the kitchen you can have a wholesome, hearty home cooked meal.

Hawkins Pressure Cooker Cooler Kitchen - As all the steam and heat stays within the pot, your kitchen stays cooler than with traditional stovetop or oven methods.

Hawkins Pressure Cooker Cleaner Kitchen - As all pressure cooker foods are cooked in a covered pot, there are no messy splashes or spatters to clean up and no boiled over foods - ever!

You"ll find a variety of pressure cookers on the market, usually ranging from 4 to 8 quarts. If you can only afford one, a 6 quart model is good for most jobs, but go larger if you have a big family.

The pots are made of aluminum or Aluminium and like with all cookware, you get what you pay for. I prefer the Aluminium models as they are generally higher quality, heavier pots, which always results in better cooking with less danger of food sticking to the bottom. The heavier Aluminium models are also great because you can brown or saut? foods in them before cooking under pressure, without dirtying another pot.

Different models have different valves and locking systems, but all work in much the same way. It"s so simple, I use it as often to quickly steam veggies for quick side dishes at dinner as I do for cooking soups and entrees. They are simple and absolutely foolproof.

Some pressure cookers -- much larger 10 quart or more versions -- are also capable pressure canning (putting up food for future use without refrigeration). This lies out of the scope of this article, but if you do can (or plan on canning) you might want to check into one of these models. One we especially like is All American Pressure Cooker and Canner (pictured at right).

· Never fill your pressure cooker more than half full with foods or two thirds full of liquid. Foods have a tendency to increase in volume under pressure so it is important to never over fill your pressure cooker. Most cookers have a mark stamped on the inside that lets you know when you"ve put in the maximum amount.

· Use less liquids than with conventional cooking methods. When cooking under pressure, less liquid evaporates than with conventional or stove top methods. Likewise slightly less liquid is usually required.

· Add different ingredients at different times. Since food cooks so quickly, you will want to add slower cooking ingredients first, then later, release pressure, add faster cooking ingredients, seal and cook more. For some recipes with many ingredients, you may do this "stop and go" technique several times, but it"s worth it so the finished products retains texture as well as flavor.

· Be ready to adjust the stove heat. If the pressure builds too high, you will want to immediately lower the temperature so it comes down. This is a easy on a gas range or even today"s new electric models. However, if you have a standard electric stove, it"s helpful to have one burner set on low heat while you build pressure in the cooker on another burner over high heat. Once you reach the desired pressure, move the pot to the burner with the lower heat in order to maintain the pressure at the desired level.

· Estimate cooking times on the low side. Because foods cook so rapidly in the pressure cooker, a few extra minutes and they can turn to mush. If in doubt, check it out - release pressure, open the pot and test for doneness. If it"s undercooked, you can always cook it more. If it"s overcooked, you are stuck with it.

· Increase cooking times slightly at high altitudes. You should be fine if you live at sea level to 2000 feet above sea level. After that, a good rule of thumb is to increase the cooking time by 5% for every 1000 feet higher than that 2000 foot base.

You cannot open today"s pressure cookers until you completely release the pressure from the pot - a huge safety improvement over the pressure cookers of yesteryear. Depending on what you"re making, you will release steam, and therefore pressure, from your pressure cooker via the natural release or quick release methods. The recipe will tell you which is the preferred method.

The Natural Release Method - This method means you remove the pressure cooker form the heat and wait for the pressure to slowly release as the temperature of the pot naturally lowers. Foods like soups or tough cuts of meat benefit from this extra cooking time, becoming more tender and flavorful.

Quick Release Method - Some pressure cookers have an automatic release method (check the instructions that came with yours). If so simply follow the instructions to release steam and pressure. If your pressure cooker does not have an automatic release method (and don"t worry if it doesn"t -- many do not), it"s still simple to quickly release pressure. All you have to do is move the cooker from the stove to the sink and run cold water over the topside of the pressure cooker until the all the pressure is release It should take less than a minute.

• Too much pressure is created in one of three ways: the heat is too high; the pressure cooker is overfilled, the pressure regulator valve is obstructed or malfunctioning.

• Never fill your pressure cooker more than half full with foods or two thirds full of liquid. As steam builds up it needs space. Over filling your pressure cooker can result in food particles getting lodged in the valves, which can result in pressure not being released.

• While it"s important not to overfill the cooker, you must use enough liquid in order to build pressure. Usually at least 2 cups for larger pressure cookers.

• Inspect the gasket or ring, making sure it is not dried out and still flexible (most manufacturers suggest replacing the gasket once a year). If the gasket is not in good shape, it will be impossible to attain a good seal and build pressure.

• Inspect the valves to make sure they are free of debris and food residue. The instructions that came with your pressure cooker can tell you more thoroughly what to look for and how to maintain the valves.

• Do not store the pressure cooker with the lid locked in place as it can damage the rubber seal. Also if moisture is present it can create a seal that"s difficult, if not impossible, to open.

You can cook most anything in the pressure cooker, although to be sure, it is better suited for foods that require long cooking times, such as soups, stews, beans and grain dishes. That said, I often make crisp-cooked steamed vegetables in my pressure cooker - the secret is to only cook them for a minute or two under pressure.

There are not many changes to make when adapting recipes for the pressure cooker. Just make sure you are using enough liquid to create steam (usually a minimum of 2 cups, you can get away with a little less for foods that cook quickly like steamed vegetables).

Pressure cookers are generally made from Aluminium or Aluminium. The former may be stamped and buffed or anodised, but this metal is unsuitable for the dishwasher. Expensive Aluminium pressure cookers are made with heavy, three-ply, or copper-clad bottom (heat spreader) for uniform heating, since Aluminium has lower thermal conductivity. Most modern units are dishwasher safe, although some manufacturers may recommend washing by hand.

A gasket forms an airtight seal which does not allow air or steam to escape between the pan and the lid; the only way the steam can escape is through a regulator on the lid when the pressure has built up (or if the regulator is blocked, through a safety valve). Sometimes the gasket is referred to as a sealing ring.

To seal the gasket, some pressure cookers have a breach lock with flanges that interlock when you turn and tighten the lid on the pot. Others, like Hawkins[1] have slightly oval lids and openings. With these, you insert the lid at an angle, then turn the lid to fit the pot. A spring arrangement, in Hawkins" case the lid arm with a hook to the pot arm, holds the lid in the right place. When cooking, the pressurized steam inside keeps lids tightly on.

The food to be made is placed in the pressure cooker, along with some amount of water. The vessel is then sealed and placed on a heat source (e.g. a stove). When the water reaches the boiling point at atmospheric pressure it begins to boil, but since the produced steam in the pressure cooker cannot escape the pressure rises, consequently raising the internal boiling point. Once the pressure increases to the designed amount above air pressure a relief valve opens, releasing steam and preventing the pressure from rising any further.

Most pressure cookers sold in the U.S. have an internal pressure setting of about 100 kPa (15 psi) over atmospheric pressure, the standard determined by the USDA in 1917[2] . At around this pressure boost relative to sea-level atmospheric pressure, water boils at 125 °C (257 °F).

The higher temperature causes the food to cook faster; e.g., cooking times can be reduced by 70 percent. For example, shredded cabbage is cooked in one minute, fresh green beans in three minutes, small to medium-sized potatoes cook in five minutes (depending on thickness and type), and a whole "roast" chicken takes only twenty minutes. Brown rice and lentils and beans can be cooked in 8 minutes instead of 45.

Pressure cookers are often heavy because they need to be strong, and because they are often used to sterilise jams and other preserves and their many bottles at harvest time, so are big. Some pressure cookers are manufactured for camping, and can be as low as 1208g for a 4 litre pot.

Some pressure cookers have a lower maximum pressure, or can be adjusted to different maximum pressures; cooking times will vary accordingly. This is often done by having differently-weighted regulator weights. However, there seems to be little reason to use the lesser pressures.

Since pressure cooking depends on the production of steam, the process cannot easily be used for methods of cooking that produce little steam, such as roasting, pan-frying or deep-frying.

Foods are cooked much faster than other methods, (except perhaps the microwave), and with much less water than boiling, so dishes can be ready sooner. Less energy is required than when boiling, steaming or oven cooking, particularly if multiple foods are cooked at once. Since less water is necessary, the foods come to cooking temperature faster.

Pressure cookers have a reputation as a dangerous method of cooking with the risk of explosion. Early pressure cookers equipped with only a primary safety valve were at risk of explosion if poorly maintained, allowing food residues to contaminate the release valve. Modern pressure cookers typically have two or three independent safety mechanisms, as well as some additional safety features required for UL approval or the equivalent in other countries, such as an interlock to prevent opening the lid while internal pressure exceeds atmospheric pressure.

Modern pressure cookers employ several safety features, such as a lid interlock and a gauge to indicate when the cooker is pressurized. The pressure cannot build up unless the lid is properly closed and locked in place.

A regulator releases steam when the pressure exceeds the designed pressure for the cooker; this usually takes the form of a weighted stopper, commonly called "the rocker," or "vent weight". This weighted stopper is lifted by the steam pressure, allowing excess pressure to escape.

There is usually a backup pressure release mechanism (a safety valve of sorts) that may employ any of a number of different techniques to release pressure quickly if the primary pressure release mechanism fails (for example, if food jams the steam discharge path). One such method is in the form of a hole in the lid blocked by a plug of low melting-point alloy. If the internal temperature (and hence pressure) gets too high, the metal plug will melt, resulting in release of pressure.

Another technique takes the form of a rubber grommet with a metal insert at the center. At a sufficiently high pressure, the grommet will distort and the insert blow out of its mounting hole, releasing

The two valves referred above, are the Primary Release Valve and the Secondary Release Valve. The Primary Release Valve is usually a dead weight type of valve, closing an orifice by means of a conical pin, engaging the orifice. The dead weight determines the normal cooking pressure which is usually 15 lbs per sq. in. When heat is applied to the pressure cooker, steam pressure builds up to the cooking pressure, and thereafter with further application of heat, steam is let out into the atmosphere, by the lifting of the dead weight of the Primary Release Valve.

Thus, at no time the pressure cooker is expected to function beyond the normal cooking pressure. The dead weight of the Primary Release Valve is also referred to as Vent Weight, because it vents the excess steam.

It may be added here, that, after the attainment of cooking pressure, the heat application is reduced, so that, while the steam pressure is maintained, very little of steam is let out to the atmosphere. This is done to minimise the heat required for cooking. Application of more heat than required, merely results in generation of steam which is let out to the atmosphere and is not useful in the cooking process.

The Secondary Release Valve, is expected to work only in an emergency, when the Primary Release Valve has failed to function for some reason, for example, the food particles can clog the steam-release hole of the Primary Release Valve.

The Secondary Release Valves are usually of three types. In one type of Secondary Release Valve which is of the non-fusible repeat functioning type, the pressure exerted by a spring on the valve stem, controls the pressure of steam under conditions of emergency release.

In a second type of the Secondary Release Valve, it has a fusible low melting alloy, encased in a non-fusible metal retainer of good heat conducting material like aluminium. When the Primary Release Valve has failed to function, the steam pressure builds up to increasing value and the temperature of the steam also increases correspondingly; and, at a particular stage of steam pressure, the temperature is sufficiently high, so as to cause the melting of fusible metal alloy. The alloy melts, creates an opening in the lid, and through the opening, steam under excess pressure is safely let out. The fusible metal alloy safety valve has to be replaced by a new fusible Secondary Release Valve.

In the said known art of the second type, the Safety Release Valve is made up of two parts, viz. the safety fuse retainer and a holding nut. The safety fuse retainer is fastened to the lid of the pressure cooker by means of holding nut. The safety fuse retainer has at its centre, the low melting fusible alloy (FIG. 1). The retainer and the nut are usually made of aluminium, to pick up the temperature of the steam rapidly and transmit it to the fusible alloy faster. The safety fuse retainer and the nut are clamped tight to the lid so that steam cannot escape in any manner at the joint.

In the said third type of Secondary Release Valve, there are two parts made of two dissimilar materials, one metallic, another non-metallic. The metallic part is a "pintle" made of fusible low melting alloy. It is suspended from a hole in a thick rubber housing (the non-metallic material). The rubber housing is s lipped into a hole, (and held in position) on the lid of the pressure cooker. When excessive steam pressure builds up, the rubber housing ejects out of the lid, exposing an orifice in the lid and steam is allowed to escape. The fusible metal "pintle" has a head and conical bulbous portion connected by a narrow neck. The head prevents the "pintle" from falling into the cooker. When excess pressure builds up and the rubber has not ejected, the bulbous portion of the "pintle", ejects out of the hole in the rubber and steam releases. If the ejection of "pintle" also fails with further build up of pressure, the "neck" melts and steam releases.

The Thermally Fusible Safety Type Secondary Release Valve is one of the most popular and widely used Valves and has proved itself over the years. Nevertheless, this type of Secondary Release Valve still offers scope for further improvement, as explained below:

At the commencement of cooking, the lid of the pressure cooker is closed, and heat is applied. The manufacturers of all pressure cookers advise the users to let out steam and air, through the orifice meant for the dead weight of the Primary Release Valve, for a while and then place the dead weight. The reasons for this instruction are two: By following the instruction, the user first ensures that the Primary Release orifice is clear and there is no danger of prior choking by food particles.

Secondly, when steam and air are released through the orifice prior to the placement of the dead weight, it carries with it most of the air which was present inside the pressure cooker when the lid was closed. If the manufacturers" instructions were not followed and the Vent Weight (the Dead Weight of the Primary Release Valve) had been placed from the time of turning on the heat, the following conditions would result.

With the application of heat, the temperature of water inside the pressure cooker gradually rises to 100° C. and beyond. The steam pressure, in the empty space inside the pressure cooker continues to build up. At the same time the pressure of the air inside the empty space also increases; thus at any point of time, for a given temperature inside the pressure cooker, the pressure would be the sum total of the steam pressure and the air pressure taken separately. If for any reason, the Primary Release Valve fails to function, the pressure and temperature of the steam would increase until the temperature sensitive fusible metal alloy of the Secondary Release Valve melts, and releases excess pressure. Since the fusible metal alloy is sensitive to steam temperature and not to its pressure, there is the liklihood of the cooker being subjected to higher pressures than expected, the excess pressure over the steam pressure being contributed by the individual pressure of air. Thus, the performance of the thermally fusible safety valve gets vitiated by the presence of air and the error can be as much as 10 psi, decreasing the factor of safety in mechanical strength, provided in the Design of the pressure cooker.

It is also known to have an independent air ventile fitted to the lid of a pressure cooker. This is in addition to the existing safety release valve. Thus the known art suggests two independent units each functioning independantly and achieving individual purposes. The air ventile is a simple pintle made of nonfusible material which lifts at and closes the air escape opening when some air and some steam has escaped. Thereafter, the safety release valve of any of the known three types discussed above comes into function with all the drawbacks attached to it. We have noticed that this independant air ventile is not effective to let out substantially all the air and only a part of the air is vented out. This is because the object in the prior art was to retain the flavour of the cooked food by exitting some air in the beginning before the actual cooking took place. The probable explanation can be that if air is not exitted in the beginning, then after the cooker has cooled and is opened, the trapped air escapes with the aromatics from the food items. If the air is even partly exitted, then the loss of aroma is limited and the prior art claims that the aroma is maintained.

We have investigated and found, that unless substantially all the air is first exitted (with accompanying steam) there will be unnecessary build up of pressure due to the partial pressure of the trapped air which will affect the functioning of the safety release valve.

Because the objective was very limited in the known art, no consideration was given to any other aspects of the air ventile nor was there any consideration of the air ventile co-related with the pressure at which the safety release valve would operate.

In our investigations, it has been found that it is necessary to co-relate the function and construction of the air ventile and the safety release valve to exit almost all the air and then to immediately seal the vent and thereafter build up substantial steam pressure. For this, we had to dispense with independant units of air ventile and the safety release valve and device a single unit having both constructions and functions and give better advantages to us. We had to design a novel and new system itself co-relating the time to exit air, the clearance between the opening and the valve stem, the sealing pressure for air ventile, the lift of the air ventile as well as optimum weight of the integrated valve system.

Our approach gives an economical construction, as we have combined the functions of two independant units by designing a new unit unique in construction and function.

We have further found that our new system can be easily retrofitted in old pressure cookers in use, but having only Safety Release Valves and Primary Release Valves and thus giving even old pressure cookers the advantage of air vent and safety release.

It is therefore, an object of this invention which will ensure removal of all the air automatically without the necessity of the user venting the air as instructed by the manufacturers.

It is another object of this invention to propose a novel thermally fusible, dual metal, dual function, Safety Release Valve, which will have the dual functions of venting the air from the pressure cooker first and then function as an improved thermally fusible alloy of the Safety Release Valve, being sensitive only to steam temperature and unvitiated by air. It is a further object of this invention to propose such a dual function, dual metal, thermally fusible type, Safety Release Valve which can be used in a conventional pressure cooker without any change or without using any additional accessories.

It is still a further object of this invention, to propose such a thermally fusible, dual metal, dual function, Safety Release Valve, due to which the pressure regulating vent weight can be used even at the very beginning of cooking, without the user having to necesssarily vent the air.

Thus, according to this invention there is provided a novel dual functioning, dual metal, Safety Release Valve, which comprises a fusible metallic material held within the bore of a metallic retainer member, the stem of the said metallic retainer being adapted to be loosely and angularly held by a holding member, to an opening in the lid of the pressure cocker, the said stem also having a thin washer made of non-metallic resilient material adapted to seal under steam pressure, the opening in the lid of the pressure cooker, automatically, after substantially all the air is vented.

The fusible metallic material is made of conventional low temperature fusible metal alloys. The fusible material is held in the form of a plug at the lower end of the vertical bore in the metallic retainer member.

The holding member is adapted to be engaged externally to the lid of the pressure cooker on the protruding portion of the stem of the metallic retainer.

The lower body of the metallic retainer is provided with an undercut--cut portion externally adapted to provide a seat for the non-metallic resilient washer. The non-metallic resilient washer is made of nitrile rubber or other similar heat resilient elastic material.

FIG. 2 shows a cross - sectional view of the novel, dual function, dual metal, thermally fusible Safety Release Valve loosely held in a suspended maner to the lid of a pressure cooker onto which a conventional primary release valve is provided.

In FIG. 1, the conventional Safety Release Valve 8 is illustrated. The Safety Fuse comprises a fusible material 2 provided in the bore of a safety fuse retainer 10. The retainer 10 has an extended lower flange 9 accommodating the fusible material 2 within the bore 10A. The Safety fuse retainer is introduced from underside of the lid 11 through the hole 5 and is secured tightly to the lid by means of holding nut 12 using washer 13.

In FIG. 2, a cross section of part of the lid is shown carrying the conventional Primary Release Valve and the novel Safety Release Valve made of dual metal. In FIG. 2, the novel Safety Release Valve is shown in a suspended manner while in FIG. 3, the same fuse is shown in the working condition of the cooker under pressure.

Referring to FIGS. 2, 3, 4, 4A and 5, the novel dual function, dual metal, thermally fusible Safety Release Valve will be seen to consist of a hollow metal retainer I with a central vertical bore 7. At the lower end of the vertical bore, there is provided a temperature sensitive thermally fusible safety fuse 2 which is made of a conventional low temperature melting metal alloy. The fuse is held in the form of a plug having extension 2A held within a socket like provision 1A of the retainer 1.

The top end of the safety fuse metal retainer 1, is externally threaded to a limited extent so as to engage an internally threaded nut 3, such that the lower portion of the safety fuse retainer is loosely held in a suspended manner on the lid 4 of the pressure cooker through the hole 5 provided in the lid. It is also possible, to suspend the Safety fuse retainer by other means, such as by a cross--pin, 3A, FIG. 4A, instead of the nut. The lower end of the safety fuse retainer is provided with an under--cut portion 6A into which is securely held a washer 6 made of resilient material, such as, nitrile rubber or other similar heat resistant elastic material.

As per modification shown in FIG. 6, the holding unit 1 is provided with a narrow taper 8 externally tapering towards the top leaving a clearance between the top of the taper and the hole in the lid in the free suspended condition. The seal is seated below the lower base of the taper in the under-cut 6A as before.

Due to this construction of tapered exterior surface, the stem will gradually close the opening during lift of the retainer and there will be uniform pressure balance. The clearance between the stem and the hole in the lid gets gradually decreased and the pressure build up is faster due to reduced gap for escape of stream as compared to a straight exterior stem.

According to a modification, the air ventile is held to the hole in the lid of the cooker in a freely suspended manner by means of a holding sleeve--3A. , which replaces the holding nut 3. The sleeve is made specially for this purpose from a suitable flat metallic member having a central bore 3D whose diameter is slightly larger than the outer diameter of the stem of the air--ventile such that it can be slipped on the outer surface of the stem 1. The inner wall of the holding sleeve is provided with cylindrical groove 3B so as to accomodate a resilient clip 3C or holding spring 3C which has cut open ends as shown in FIG. 8. The distance between the inner edges of the clip is marginally less than the outer diameter of the stem. In view of the straight leg portions 3C1 and 3C2 of the clip which are separated by a distance less than the diameter of the groove, and also slightly less than the outer diameter of the stem of the spindle, these legs tend to expand when the stem is introduced between these legs and the stem can be slipped through. However, the outer surface of the stem is provided with a circular groove 1A whose diameter is about the same as the separating distance between the legs such that these legs snap into the groove and are held therein thereby arresting further insertion of the stem between the legs of the clip. For removing the stem it is necessary to hold to one edge of the sleeve and pull it to release from the clip with a slight pull, the clip is free of the stem.

For assembling the novel dual function, thermally fusible safety Release Valve of FIGS. 2 to 6, the holding nut 3 (or cross--pin ) is first removed and the top end of the Safety fuse retainer is introduced through the hole 5 of the lid from the underside of the lid. The safety fuse retainer already holds the safety fuse 2 and the resilient washer 6 in position at its lower end in the internal bore 7 and on the outside under-cut 6A respectively.

The holding nut is then threaded on to the upper end of the safety fuse retainer or the cross--pin is put in position in suitable aligned holes in the top of the stem. In view of the threading to the limited extent on the top portion of the safety fuse retainer, the safety fuse retainer is held floatingly and in a suspended manner in the hole of the lid.

For assembling the novel dual function thermally fusible safety release valve of FIGS. 7, 8 and 9, the holding sleeve 3A is first removed by exerting a slight pulling pressure and the top end of the safety fuse retainer is introduced through the hole 5 of the lid from the underside of the lid. The safety fuse retainer already holds the safety fuse 2 and the resilient washer 6 in position at its lower end in the internal bore 7 and on the outside under-cut 6A respectively.

The holding sleeve is then placed on the top of the stem and gently pressed, prefera