FAQs

When does the cooking time start?

The cooking time starts only when the pressure cooker has reached full pressure or the required pressure as indicated by the recipe. (see "how do I know when my P/C has reached full pressure?")

How do I know when my pressure cooker has reached full pressure?

1) If it has a vent tube and a weight (pressure regulator) sitting on the vent, full pressure is achieved when the weight starts rotating (or rocking) as with Silampos Classic, Evinox Classic, SEB Classic, Hawkins, Namco, Prestige, etc. 2) If it has a vent tube and a non-rotating valve (pressure regulator) on top of the vent tube, full pressure has been achieved when a regular flow of steam is escaping from the "opening nozzle" of the pressure regulator as with Fagor, Scanpan, Raco, new Baccarat Classic, Tefal Clipso Easy, etc. 3) If there is no vent, the pressure indicator will rise to indicate the level of pressure achieved before releasing a very light and steady flow of steam once maximum pressure is attained. The Pressure Indicator, in this case, is a metal or hard plastic rod with 2 or 3 lines or colours which will progressively rise to show the various pressures attained as with Fissler, Kuhn Rikon, Silit, Evinox Rapid or Europe, Silampos SuperQuick, etc. 4) With a few pressure cookers like the Tefal Clipso range and the Tefal Delicio, full pressure is achieved when a steady flow of steam escapes from a separate pressure release vent.

When do I need to change the pressure cooker lid seal or gasket?

With time the seal (or gasket) slowly hardens and shrinks. The speed of this is greatly influenced by the frequency of use and the material from which it is made. Therefore, unless the seal has been burnt (from overheating) or accidentally cut, this could vary between every 2 to 6 or 7 years. An early sign that it needs replacing is when steam starts escaping from the edge of the lid. A few drops of water from the lid rim onto the stove top will be a good indicator of this.

When can I open the pressure cooker once the cooking time has been achieved?

Most recipes, unless stated otherwise, require instant pressure release at the end of the cooking time. Occasionally the recipe may specify slow pressure release which means that you remove the pressure cooker from the heat source and allow it to cool slowly (at its own rate). Cooking continues during this period. Once it has cooled to the point of having no pressure, you can then open the pressure cooker . If instant pressure release is required, it can be achieved by running a little cold water over the lid for a few seconds or by pressing the pressure release button or by turning the pressure regulator to the "Steam Release" position. With models that have a weight on the vent tube, it is recommended to use the cold water method to ensure total depressurisation before removing the weight. It is safe to open the pressure cooker only when it has completely depressurised. You can safely trust the "new generation" pressure cookers as their many safety devices prevent the cooker from being opened if there is ANY pressure remaining. Otherwise ensure that you have released all remaining pressure either with the pressure release button or by turning the pressure regulator to the "Pressure Release" position before opening.

My pressure cooker takes a long time to reach pressure and/or the food keeps burning on the bottom - Why?

It is necessary to reach pressure with the hottest heat and to start the cooking time as quickly as possible. At which time you then reduce the heat to simply maintain the required pressure during the cooking time. If the cooktop hotplate or burner produces insufficient heat to attain the required pressure quickly, the total cooking time will be increased with a very serious risk of burning food in the bottom of your cooker. Ensure therefore that you use the appropriate size hotplate so as to produce the maximum heating. With gas burners, ensure that the burner is big enough but not so big that the gas flames are only touching the outside of the base and licking up the sides of the pot. With electric cooktops, we suggest that you change hotplates to a lower heat one when the pressure has been attained because some electric hotplates may take some time to cool down to the new setting.