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Preserve vitamins and minerals that are usually lost with conventional cooking methods. Save up to 70% of your time compared with traditional cooking method in nowdays busy life. This means that you will be using less energy ( Inchecofriendly Inch) so saving more money. Reduced CO2 emissions.
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Technical Details
- Three cooking levels: Traditional slow cooking: max 6 psi Fast cooking: max 9 psi Super fast cooking: max 15 psi- Made of 18/10 surgical stainless steel
- 4 additional safety systems: Working valve Over pressure valve Safety edge lid window Locking system
- Designed and made in Spain
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By moli n ny
using an electric stove changes some of the cooking times but then trial and error are always going to always be your best guides. I only use the manual cooking times as a rough guide. No manual is going to be as informative as you would wish (except maybe for those from Ikea) but hey ...if you got this far, in deciding to buy a pressure cooker...you can figure out this cooker AND for [...] bucks - this is a great pressure cooker - what else do you want?
By Harriet M Welsch (Northern California, USA)
I've been learning to use this pressure cooker -- my first -- and am finding that trial and error is better than relying on the "Instructive & Warranty" manual.
The manual, the manual, the manual. While the manual will keep you from blowing yourself up -- and the cooker has safety features coming out the nozzle -- it doesn't guide you to success right out of the gate.
After you put the lid on and apply heat, the manual says to turn down the heat as soon as steam starts to escape from the valve on the lid, but that's too early. That little red thingie (which the manual calls the "Red Pressure sensor") eventually pops up a bit, with an audible click. THEN you turn down the heat and start the timer. If you turn the heat down too low, the internal pressure will collapse, the Red Pressure sensor lowers, and you have to spend another 3 or 4 minutes getting the pressure back up before it starts to cook properly.
The manual has a list of foods (on page 3) that shouldn't be cooked in a pressure cooker, as they can "foam, froth and sputte [sic], and clog the pressure release device." Pay attention to this list. These foods were the problem with a lot of first-generation pressure cookers that exploded so memorably into urban folklore 35 years ago.
If you're a first-time pressure cooker using a standard (non electric) model, Miss Vickie's Big Book of Pressure Cooker Recipes will give you recipes and much better guidance on how to use your pressure cooker. The MissVicki website also has info on racks and trivets, which are used to lift the food a bit off the bottom of the pan so it doesn't scorch. This Magefesa Practika Plus set did not include a rack, but these are inexpensive and can be purchased at housewares stores.
Believe me, as a technical writer I certainly share the pain about that dreadful manual. Still, it seems like a good pressure cooker, and I bet I'll get used to using it. Eventually. And maybe Magefesa will get a clue and revise the manual to be useful to native speakers. That one easy fix could raise this pressure cooker to all-star quality.
By New to Pressure Cooking Don't buy this one and here's why (CA United States)
I purchased this pressure cooker from Costco. I didn't do my homework on this one. I brought it home and opened up the manual. It was obviously translated from Spanish (where the cooker originates) to English from a non-native English speaker. And it is no use at all. The worst manual I've read in a while, which is sad because I'm new to pressure cooking and thought that the manual would be very helpful. I tried cooking beans and I could not tell how determine when the cooker had reached full pressure. My beans came out undercooked. So I tried again, the beans came out way over cooked because, even thought I combed through the manual all I could glean is that steam doesn't have to be released from the cooker for it to have reached full pressure. My advice to any newbie to pressure cooking. DON'T BUY THIS ONE! SAVE YOUR MONEY!! Get one with a manual that you can understand.
By Ed Mozeley (Albuquerque, NM)
I live at 6800 feet, so cooking with a pressure cooker really makes things go much better. My first was a Mirro jiggle top, but after a year of use I decided I wanted one with many more features. This one is everything I had hoped for and more. I would recommend it to any one wanting to get into pressure cooking. I found Miss Vicki's cookbook to be very informative and explains all the features on this unit.
By groucho (san luis obispo, ca)
A friend who has a Magefesa introduced us to pressure cooking. We did lots of research on the different brands and this is the one to buy. Perfect size, very well made, easy to use controls and great results.
You will need a good cook book also. The one by Lorna Sass has the best recipes....."Cooking Under Pressure".
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