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WHY USE A MICROWAVE PRESSURE
COOKER?
When cooking food on the hob, in the oven
or microwave, water boils at 212°F and will
stay at this temperature during the cooking
process. This is because the lids of normal
pansallowsteamtoescape.Ifa tightsealis
formed then pressure inside a pan is increased
and the contents will actually reach higher
temperatures and consequently cook food
muchfaster.
that does not permit air or liquids to escape
during cooking until the designed internal
pressure is reached, allowing temperatures
to rise above 212°F. During cooking, the
pressurised steam inside keeps the lid tightly
inplace,preventingaccidentalremoval.
Flavours are sealed in by the pressure and
shortercookingtimes.Withlessliquidtoheat
and higher cooking temperatures, cooking
times are much faster and energy savings are
therefore considerable. It’s also possible to
cook several foods together, adding those that
requirelesstimelaterinthecookingprocess.A
steamerbasketisincludedtoallowfoodstobe
layeredyetkeptseparate.Youcanevencook
a savoury dish and steam a pudding at the
sametime!However,theMicrowavePressure
Cookershouldneverbelledtomorethan2/3
its height with solid food or half full with foods
thatfoamandfrothegrice,driedbeans,pasta
etc.Atablespoonofcookingoilcanbeadded
tominimisefoaming.
Asthefoodiscookedatabove212°F,bacteria
and viruses are killed, and heat is very evenly
andquicklydistributedmeaningnohotorcold
spots.Unlikeconventionalmicrowavecooking,
standingtimeandstirringisnotrequired.
In the Microwave Pressure Cooker, it is not
necessary to immerse foods in water as one
woulddowhenboilingonthehob.Onlyenough
water (or other cooking liquid) as outlined in
therecipesonthefollowingpagesisrequired.
Thismeansthatitisahealthywaytocookas
vitamins and minerals are not dissolved so
readilybythewater.Neverbetemptedtouse
lessliquidthanindicatedthoughandneveruse
oilinplaceofwater.
TIPS AND SUGGESTIONS
• Pressure-cooking in a microwave is a new
anduniquemethodofcooking.Youwillenjoy
thespeedofamicrowavewithouttherubbery
textures you may associate with microwave
cooking.Thefollowingrecipesweredeveloped
usinga900Wmicrowave.Microwavewattages
varygreatly.Pleasecheckyourwattageprior
touse.Cookingtimeswillneedtobeadjusted
slightly depending on the wattage of your
microwave.
• Whilenotessential,searingorbrowningmeats
on the stove top in a skillet prior to pressure-
cookingaddsavortoyourdishesthatcan’tbe
duplicatedwithspices.It’swellworththeextra
step.
• Some sauces benet from being thickened
after the cooking process in the microwave is
complete.Thiscanbedonebystirringaslurry
(water and cornstarch) into the hot cooking
liquid.Thisisasimpleprocessandwillresult
in a richer sauce that more evenly coats the
food.Combinetwotablespoonsofcoldwater
and two tablespoons of cornstarch. Mix well
and add to the hot cooking liquid sauce. Stir
until well incorporated. If the sauce does not
thickenrightaway,puttheCookerbackinthe
microwave for thirty seconds to re-heat the
sauceandstiragain.
NOTE: If the slurry is too thick just add an
extra teaspoon of water until it is loose
enough to pour in.
17


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