y EDITH ADAMS’ COOKING UNDER PRESSURE
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So popular a utensil has become the pressure saucepan that it might be classed as es-
sential for everyday cooking. It saves time, cooking fuel, the garden-freshness of vegetables,
vitamins and minerals and food flavors. It is very easy to use if you follow the manu-
facturer’s directions.

There are quite a few models of cookers on the market and their directions vary as
to the time of cooking, the amount of water to use, and the cooling of the cooked food. Fol-
low their directions for using the cooker carefully.

TYPES OF COOKERS
In general there are two types of cookers on the market:

1. Pressure is maintained at 15 pounds pressure by the gradual release of steam from the
cooker. In this type of cooker there is only one cooking pressure, namely 15 pounds.
Since steam is constantly being released from the cooker during cooking, it is necessary
to provide for this loss of moisture, and consequently more liquid is necessary in the
cooker in order to prevent it from going ‘dry’.

2. On this second type of cooker there is a gauge which tells the exact pressure inside the

cooker, i.e., 5, 10 or 15 pounds pressure. If the pressure is maintained evenly at any of
the cooking pressures, there is no loss of steam from this cooker during the cooking, and
consequently less liquid is required.

WHY LIQUID IN COOKER?

There must be liquid in the cooker to form the steam for pressure. Use the amount of
water or other liquid called for, regardless of quantity of food to be cooked.

BEFORE USING COOKER

Before using the cooker for the first time and after each time it is used, clean the
inside with a scouring pad, then wash it well with soap and water, rinse, dry, and it is
ready for use or storing. The outside can be cleaned with silver polish or soap and water.
Keep the sealing edges of the pan and lid clean and the vent pipe open. Don’t store cooker
with the lid on. Carefully put lid in a safe place or, if desiring to conserve space, place the lid
on cooker upside-down.

The gauge needs no special care as the steam keeps it clean. However, do not drop it
or put it in water.

COOKING

Prepare food according to directions. Put the required amount of liquid in the cooker
and add the rack when needed. Never have cooker more than two-thirds full. Place food
in cooker and season to taste. Place lid on cooker and adjust to lock in place. Place cooker
over high heat and watch for steam to flow from vent pipe. When a steady flow of steam
emerges, all air has been released. This usually requires about a minute from the time the
steam vapor first escapes. Then place gauge on vent pipe or push valve down, depending on
the type of cooker. When the desired cooking pressure is reached (usually 15 pounds
pressure), turn the heat as low as possible or move the cooker to a cooler part of the range
where pressure will remain constant. Cook for length of time specified in recipes and as soon
as time is up, turn off heat and remove cooker from range.

AFTER COOKING IS FINISHED

If directions indicate it, place cooker immediately in a pan of water or cool under
running cold water. Otherwise cool by removing from heat. After pressure has gone down,
remove gauge or release valvee NEVER TAKE OFF COVER WITHOUT FIRST
REMOVING GAUGE OR RELEASING VALVE, and never remove gauge until pressure

and steam are down. ~C QU \ \4

Pe ag

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