Using Pressure Cooker

If you are first timer at using a pressure cooker, these basic tips should help -

Working -

An early pressure cooker, called a steam digester, was invented by Denis Papin, a French physicist, in 1679. Pressure cookers are generally made from aluminium or stainless steel. Pressure is created at the beginning with boiling liquid, such as water, inside the closed pressure cooker and the trapped steam increases the internal pressure and temperature, which is maintained throughout cooking time. 

Small quantity of water is poured into cooker into which the vessel containing vegetables, daal, or rice is placed. Then the  gasket is slid into lid so it fits air-tight, and lid is locked in place. As water becomes steam it cooks the contents inside and once pressure goes beyond certain threshold it escapes pushing the weight up.

Tips -

• Before and after using cooker take the rubber gasket out and wash in potable water.
• Pour potable water to about 2cm from bottom before keeping the vessel into the cooker. 
• Ensure that the weight and the nozzle on which you place the weight are clean.
• When locking the cooker lid, ensure that it is turned enough so handles of cooker and lid align properly above each other.
• Lock the lid before lighting the flame to avoid pressure building up inside that makes locking the lid difficult.
• Ensure that you never keep less water than necessary for cooking, err on the side of more if you need to.