Pressure cooking is carried out at a temperature of 121ºC and pressure of 1 kg/cm2 (15 psi). Average time saved is 50% when compared to open pot cooking. Pre-soaking and chopping fine speeds up cooking while wrapping in foil increases the cooking time. When using separators, use 0.5 cup of water in the cooker body for 1 minute of pressure cooking time, use 1 cup of water for 2 to 7 minutes of cooking time and 1.5 cups of water for 8 to 16 minutes of cooking time. Start cooking on a high flame and when steam is visible, put the vent on. When full pressure is reached in about 2 minutres, reduce the flame to medium and cook for the required time. Timings:
Brinjal cut, Spinach destalked: 0 minute
Tuvar Dal, Moong Dal, carrots sliced, french beans ends trimmed: 1 minute
Short grained colam rice, bottle gourd cut, carrots cut into halves, cauliflower cut, shelled peas, vegetable curry: 2 minutes
Long grained basmati rice, Cabbage cut, cauliflower whole: 3 minutes
Potatoes pealed and quartered: 5 minutes
Parboiled rice: 7 minutes
Corn on cob, mutton curry: 10 minutes
Beetroot medium whole: 16 minutes
Tuar Dal 125 gms + Basmati rice 300 gms: 10 minutes
Mutton curry 250 gms + Basmati rice 300 gms: 20 minutes