pressure rice cooker overview

Pressure cooker known as pressure cookers, it can be cooked with food heated to above 100 ℃, in 1679, invented by the French physicist Denis Papin. Its unique high temperature and pressure capabilities, greatly reducing the cooking time, saving energy; but work pressure cooker destruction of nutrients is relatively large. 

Using of electric heat and control capability is called pressure rice cooker. Pressure cookers are much simpler to use than any other heat source do pot operation, easy to control, but also has good disinfection weight, save time, save energy. But to know when to use pressure cookers, bogey on the weight be increased pressure limiting valve to prevent accidental over-pressure operation. Avoid casual expand ask seat guide hole diameter should always check the pressure limiting valve through hole is smooth, because the pressure limiting valve is a key element of explosion-proof pressure cooker, the pressure inside the pressure cooker is controlled by a pressure limiting valve in the value of the security.

Rice cookers are typically used for the preparation of plain or lightly seasoned rice. Some also have settings for congee, a type of rice porridge called okayu in Japanese, juk in Korea, and zhou in Chinese. More elaborate recipes are possible using a rice cooker, and there are cookbooks devoted entirely to dishes prepared using a rice cooker. Dishes that can be made in a rice cooker include beef stew. By simply adding ingredients and setting it to "warm", a rice cooker would cook that at about 65 °C (150 °F). In a few hours, the stew is fully cooked and ready to eat.

Some rice cookers are designed to accommodate a basket to steam vegetables, dumplings, buns, and so on in the steam coming off the rice.