What About Electric Pressure Cookers? Back to Library menu.     The use of accessory attachments not recommended by the appliance manufacturer may result in fire, electric shock or injury to persons. Oversized foods, metal foil packages, or utensils must not be inserted in the appliance, as they may involve a risk of fire or electric shock. Do not use with foods that can overcook easily and quickly.  EURO-PRO BRAVETTI STAINLESS PRESSURE COOKER - PC107HA   I don't think an electric PC is anywhere near as versatile as a stove top model. The "programmable" feature is only controlling the heat and the whole point of a PC is to shorten cooking times by using the pressure to raise boiling pt and thereby supercharge the cooking. Plasticizer Warning in  the Instruction book in BIG letters. Caution: To prevent Plasticizers from migrating from the finish of the counter top or table top or other furniture, place NON-PLASTIC coasters or place mats between the appliance and the finish of the counter top or table top. Failure to do this may cause the finish to darken, permanent blemishes may occur or stains can appear. because it seemed to be hotter on the bottom then my other cookers and because it runs hotter then the others. I am not sure I really needed it but I wanted to be safer rather then sorry. I think many pcs have that warning. The CE 8 qt oval has the warning but I never used anything on my countertops when I used that cooker         Subscriber Bonus Recipe Link         The Cuisnart can be programmed for high or low pressure cooking, browning, simmering, sauteing or warming. And you got to admit that an electronic thermostat is more foolproof than setting a stovetop control to a precise position. You do give up some flexibility, however, because you can't open the lid until the cooker says you can. With the stove top models you can instantly drop the pressure and open the lid by putting the unit under cold water.     The Farberware is so easy to use, I just plug it in, set the digital timer, hit start I can walk away from it. It will beep & stop when it's done. I can also pre-program it to start up to 2 hours after I put the food in. It also has a browning feature. The non-stick removable cooking pot is both a pro and a con. I can't use any metal utensils and I can see some scratching in areas I did use a fork. They should've made it out of stainless steel. Product Description   Product Description Fagor's 6 qt. Electric Multi-Cooker is a pressure cooker, a slow cooker and a rice cooker in one. It also features a brown and a warm function for a truly one-pot-cooking, and a six quart removable cooking pot that is dishwasher safe and nonstick coated for easy cleanup. PROGRAMS: The pressure cooking program drastically reduces cooking time. Choose between high (9 psi) and low (5 psi) pressure to prepare a great variety of healthy meals in minutes. Use the slow cooker setting to prepare slow cooker classics such as pot roasts, soups and stews. Add ingredients in the morning and dinner will be waiting for you. No more soggy or burned rice dishes. All your recipes will be cooked to perfection with the automatic rice cooking program. The versatility and safety features distinguish Fagor's Electric Multi Cooker: ' Programmable delay-timer for up to 8 hours. ' Multi-cooker will go automatically to 'keep warm' function after any cooking program. ' Self-locking lid and automatic pressure release setting for your convenience. ' The lid will not open while there's pressure inside the cooker for safety. ' Two independent pressure control valves and anti-overheating protection for added security. ' LED screen with soft-touch control buttons. ' Brushed stainless steel exterior. ' Manual includes 40 delicious recipes for the three cooking programs. ' Compact size: 12 inches in diameter and 13 inches tall. ' Requires regular 110 V household power. ' ETL approved.   Product Description 3 Cooking Programs:Pressure Cooking Program - the pressure cooking program drastically reduces cooking time. Choose between high (9 psi) and low (5 psi) pressure to prepare a great variety of healthy meals in minutes.Slow Cooker Program - use the slow cooker setting to prepare slow cooker classics such as pot roasts, soups and stews. Add ingredients in the morning and dinner will be waiting for you.Rice Cooker Program - no more soggy or burned rice dishes. All your recipes will be cooked to perfection with the automatic rice cooking program.featuresWarm and brown functionsProgrammable delay-timer for up to 8 hours Self-locking lid and automatic pressure release setting for your convenienceThe lid will not open while theres pressure inside the cooker for safetyTwo independent pressure control valves and anti-overheating protection for added securityLED screen with soft-touch control buttonsBrushed stainless steel exteriorManual includes 40 delicious recipes for all palatesRequires regular 110V household powerETL approved   But, 1/3 is the amount of cooking time needed "under pressure". But, you also need to plan in the amount of time it takes to come to pressure (which for me has been averaging about 8 minutes) and to come down from pressure (which takes about 15 minutes). It depends on the recipe and your pressure cooker, of course, but while it's quicker than conventional methods, 25 minutes is not the same as 7 minutes...so, you need to allow for that. Also, you can't really go far from your kitchen (or at least I don't yet feel comfortable doing so) while using your pressure cooker. You can definitely do other kitchen chores, but, you need to be there when it reaches pressure (so you can adjust the heat down) and, when its time under pressure is complete (so you can turn the heat off)... And, you have to have a constant awareness of what it's doing while under pressure in case some adjustment is needed. You can more or less walk away from a crockpot or even a Dutch oven and go do some gardening or your laundry, but you really can't with a pressure cooker. During that time I find myself puttering about cleaning up the kitchen, getting other parts of the meal ready, or getting lunches ready for the next day. The pace feels very relaxed to me, which is a good thing.Quite right, but coming up, over a strong burner or induction is fast, as only a small amount of food and water in a confined space has to reach pressure, usually less than a crock pot or dutch oven. Each situation is different, but time coming up is no biggie, just needs a careful watch for a few minutes. Time coming down does not take long with quick release, maybe two minutes. But I have watched cooks or chefs put a very hot pressure cooker under a stream of water in the sink to achieve immediate low pressure. It is quite amazing to observe, and I don't know if the warranty applies, but it works, and those carrots or greens come out perfectly coloured.   on page 6 under plasticizer waning it says to place non-plastic and FLAMMABLE(???) coasters or placemat between the unit and the surface of the counter.   What's on This Page Reliability? Safety Features Interior Finishes Accessories Release Methods Fuel Wise, Energy Smart Replacement Parts Cost Storage Comparison Table My Recommendation? Fans of electronic pressure cookers often ask me to recommend a pressure cooker. I've looked at the brands objectively, itemizing all the quantifiable pros and cons to compare what's available on these electric appliances. I wanted the best all-around value, the most bang for the buck, so my criteria was fairly comprehensive. I wanted a pressure cooker that would offer stat of the art safety systems, precision engineered pressure valves, a long term warranty, parts abailabilty, and of course, a good price. I also wanted to see a pressure cooker that offered the user durability, safety, reliability, serviceability, ease of use, versatility, flexibility, and independent controls that allow for the user's preferences. In addition, I also wanted to compare the electrics to the modern stovetop pressure cooker. For that reason, I eliminated any models that still use the outdated, 'jiggle top' regulator, a design that dates from the dawn of pressure cookery, a hunfred years ago. When "New" is Really Old Setting aside the old jiggle top models, some people are attracted to the advertising claims of electric pressure cookers, beliving them to be modern and more convenient. Once we look past the slick infomercals, we'll see that electric pressure cookers have been around since the 50's, and like most fads and kitchen gadgets the various makes and models disappear from the marketplace as fast as new versions arrive to replace them. Enter the modern pressure cooker, and all that changed. Now its just one adjustment and no more babysitting the cooker. The Down Side Fans of these electronic gizmos will be disappointed, but unfortuneately, there isn't an electric pressure cooker on the market that met  The results bottom line were crystal clear; the electric appliances cannot match the benefits to be found with today's modern stovetop models.   Today's new pressure cookers are far evolved from both the ancient models of yesteryear and those quirky electric gadgets. With its precision spring valves, the tightly engineered fit between the base and the locking lid, and the heavy, 3-ply base, the modern pressure cooker is easy and simple to use, durable, reliable and goof-proof. I sometimes hear from people who are curious about buying a pressure cookery, but they have childhood memories about how difficult they are to use based on watching their mom or their grandma constantly fussing around with one of those finicky, old-fashioned pressure cooker from 50 years ago. Then I get emails from those who who want to retire their vintage jiggle-top pressure cooker and buy the latest, best bang for the buck pressure cooker on the market today. The one thing they all want is a new pressure cooker that is easier to use, more reliable, and less troublesome than the ones they are familiar with. At first glimpse, some prospective pressure cooker shoppers will  look at     With fresh memories of how difficult it was to use their old one, and unaware of the modern pressure cooker,kitchen gadget... an electric model.they look at the plug-in as if it were a most useful invention that I can honestly recommend. They are, as a group, fraught with reliability problems to the extent that there are even Internet user groups dedicated to DIY fixes and Rube Goldberg type repairs to keep them going.  but the shortcomings far, far outnumersed the good points of products in this category. In the process of evaluating these appliances,     overpriced covered by a shorter warranty smaller in capacity made with fewer safety features known to overheat non-standard, using a lower pressure setting coated with a non-stick surface lacking in fine point user controls limited in the number pressure release functions require more liquid to pressurize slow to build pressure slow to depressurize propriety; difficult to find parts and service heavy and cumbersome, they make a large footprint limiting available counter space limited in the types of cooking techniques that can be used restrictions apply in the type of inserts or accessories that can be used limited in the kinds of foods and recipes they can cook more troublesome to clean with inner pots and outer surfaces useless in a power outage plagued with failures of various electronic components Positive Points Novice cooks, especially beginner pressure cooker users, who may feel unsure about the whole concept of pressure cookery, may find the confidence to explore this cooking method by starting out with an electric appliance. In this case, the limited functions and lack of user control is not an issue, and actually serves a purpose by offering users the feeling security, or "training wheels", as they transition from regular cooking methods.   Set it and forget it. It got me over my fear of PCs   Also, the built in timer may help timid users who do not yet understand how to use the Cooking Times Charts. The electric appliances may be useful to those people who only cook occasional ly, or those who are satisfied with the basic recipes of stews, soups and pot roasts, or those who are reluctant to move beyond that handful of specific recipes that came with the appliance. Most Americans are only familiar with the low-end, old-style pressure cookers, which certainly have their own set of problems, and the electric pressure cookers may seem like a step up from easier to use     Let's first look at the modern pressure cooker. Now, first off, let's be sure that we're all looking at the same page here, because I'm definitely not talking about the old fashion, inexpensive pressure cooker that your grandmother used.  Today's modern pressure cooker is equal to the top of the line, the best, high quality cookware you can buy.     However, when comparing pressure cookers, there is simply no question that today's, modern stovetop models offers several advantages over even the most expensive electronic version.       Regardless of the brand, I'm looking at new pressure cookers that are constructed of heavyweight stainless steel with a 3-ply heat conductive base, multiple redundant safety systems, a pressure indicator, a selection of pressure settings, a quick pressure release mechanism, and state of the art, precision engineered valves.  All these features combined give buyers a pressure cooker that not only offers all the bells and whistles, but the added assurance that it is both goof-proof and easy to use, with maximum versatility, and the durability to provide a lifetime of dependable and reliable service in heavy, daily use.           Reliability is a big factor to consider in the purchase of any high quality piece of cookware. In consideration for paying a premium price, we expect a lifetime of dependable and reliable service from our initial investment.     Many people believe electric or programmable pressure cookers are modern improvements, with more safety features than traditional stovetop models. After reading this comparison you may change your mind. While the programmable cooker have a clock/timer their shortcomings do not offset that minor convenience. Many models offer browning and warming settings , but stovetops are capable of performing these tasks with far more variety. Click here to find out more about choosing the right pressure cooker. To read more about how to choose the right pressure cooker for you click here.           Reliability? Elrctric Pressure Cookers Modern Stovetop Pressure Cookers     Safety Features All modern pressure cookers have built-in safety features, the electrics also have safety features, but not as many as the stovetops. Many electric brands offer only 2 safety mechanisms, while in comparison, a stovetop cooker will provide as many as 5 to 6 different safety systems.   Interior Finishes Elrctric Pressure Cookers Modern Stovetop Pressure Cookers Most electric models have a non-stick finish on a removable aluminum cooking pot which may not be dishwasher safe. Non-stick is great on an egg pan, but will not withstand the workout a pressure cooker takes in a busy kitchen. Regardless of the manufacturer's claims of durability there is no applied finish that is perfect or lasts the lifetime of the pot. While you can continue using a pot that is losing it's finish remember all those particles are being shed into your food.   Accessories One of the best features of pressure cooking is the wide varieties of recipes that can be cooked by using accessories. Some electronic cookers include a plastic trivet and a spoon, many offer nothing. Any accessories must fit inside the inside the smaller inner cooking pot without scratching the coating. Again, this restricts the usefulness of the electric models if you cannot utilize it to the maximum potential. Check your warranty for specifics to see if you should try to use any accessory pan that did not come with your electric cooker.   While accessories may not be a usable option with electric models compare that with most stovetop pressure cookers that come with some or all of the following: steamer baskets 1-3 extra cooking pan inserts with lids trivets or racks separated trays lifting frames You can also use a wide variety of glass, metal and ceramic molds, springform and bundt pans, bowls, ramekins and other dishes to make your cooker the useful everything pot. Release Methods Electric Pressure Cookers Modern Stovetop Pressure Cookers One of the major drawbacks of the electric models is much longer times needed for the heating element to get hot enough heat the contents and produce the steam need to pressurize. Stovetop pressure cookers will heat up faster during pressurizing, and depressurize quicker when using the natural release method while electric models are still waiting for that heating element to cool. The cold water release will instantly stop the cooking so you can get those tender-crisp veggies, but keep in mind that you cannot use the cold water release method with any electric pressure cooker. This makes them unsuitable for cooking many foods that use very -- short 1-3 minutes -- or the less frequently used. "0" cooking time recipes. Don't confuse the Quick Release method (a separate mechanical valve which quicklt vents the pressure to allow you to open the lid faster than the natural realise). As with all electric appliances the heating element takes time to cool down so the food inside is still cooking as the pressure slowly drops to a point when the lid can be safely opened and the inner pot removed.   "Never fill above the fill line. If you are making soup and you are at the fill line, do not release pressure manually because hot liquid could spurt out."   quick release method you should be very careful. I use a butter knife when I do the quick release method so I do not get burned. And yes the fuller the pot the more chance of hot liquid spurting out. I use short quick releases, stop start stop etc.     Fuel Wise, Energy Smart   Stovetops offer another useful feature that is lacking in the electrics is in that you can cook with any fuel source. In these days of power outages and brownouts, bad storms and downed power lines electricity may not be available in a crisis. On the other hand most gas stoves can be used even without electrify so dinner is only minutes away. Even without a gas stove a stainless steel, stovetop pressure cooker can still serve up a hot meal on a wood or coal fire, a BBQ grill, or a camp stove. In addition, a stove top pressure cooker will save you money in lower fuel costs and is more economical to use than electric models. How can a pressure cooker save me money? The time saved by pressure cooking translates into energy savings in dollars and cents. Since the pressure cooker cooks food in one-third the regular time, a pressure cooker's initial cost is defrayed each time it is used. For instance, making a pot roast in a pressure cooker on a gas stove versus an electric oven (at 1 hour and 30 minutes) results in energy savings of 82 cents (based on California rates). This may not seem like much, but pressure cooking just this one dish once a week amounts to $42.64 in yearly savings. Consumers can easily save over $300 a year in energy costs by using a pressure cooker to create some of the most popular dishes.   COOK'S ESSENTIAL These are little but important things to know and do regarding your new Cook's Essential electric digital programmable pressure cooker.   Do a water test after affirming the gasket is installed properly just under the two little outward shaped tabs, located at each end of the lid in the gasket housing? It is important that the gasket is seated properly every time the pc is used. As for the little red pressure indicator rod. I now have four pc's that have that feature. At full pressure it should be level with the top of the lid or maybe up to one eighth inch over. They all are subject to varying a bit, it seems. Another very important thing with this red pressure indicator rod is when releasing steam, in order to remove the lid, this rod MUST have dropped down to it's original position. Then you can unlock the lid and remove it without everything blowing up in your face. If doing a quick release using the steam release button, we are advised to use the button in a on and off pulsing motion. This offers better control and lessens the chance of food particles being sucked up into the steam release valve.  Something I do when nearly all the steam is obviously gone is to turn the steam release pointer to the steam position until the red pressure indicator rod drops. Then you are assured there is no more steam to contend with. When you unlock the lid and remove it, turn the bottom of the lid away from your face. The steam and hot liquids could hurt you, otherwise. Not good, believe me. Hand wash only the lid and inner pot in warm soapy water. Be sure they are rinsed, drained and dry before attaching them to the cooker. Use the little valve brush to insure the lid valves are free of foodstuff. Wipe the rest of the cooker with a slightly damp cloth. Do not allow liquid in the cooker at all. These are some things that come to mine that might help a new user. As with any appliance, practice makes us better able to cope with it's operation.     USING AN ELECTRIC PRESSURE COOKER   Use the brown setting to do any cooking required before bringing up the pressure.   Program the cooker for high pressure.   If the recipe calls for natural pressure release, reduce cooking time by 2 minutes to adjust for the longer time it takes for the electric cooker to release pressure.   If the recipe calls for quick-releasing the pressure by setting the cooker under cold running water, ignore this instruction. Instead, subtract 4 minutes from cooking time and allow the pressure to come down naturally for 4 minutes. Then press the quick-release button in very short spurts while averting your face from the steam. If any liquid is ejected from the valve, wait about 30 seconds before proceeding.   Use the brown setting to do any final cooking after the pressure is released.  For what it's worth, on the QVC bulletin boards on cooking, there were a lot of complaints about this machine. Many people had the same thing happen to them. After awhile it just quit working. It seems that either people love it and have no problems with it or people have this problem. One person returned it to Salton 3 times and had the same thing happen with all three of them! Most people on this list love theirs and have had no problems. Maybe this is a problem with certain ones manufactured during a specific time. The ones with problems all seem to be about 1 1/2 to 2 years ago. You can read the postings about this machine to see what various people did about the problem.   BEFORE USING FOR THE FIRST TIME 1. Before using the Programmable Pressure Cooker for the first time, wash the Removable Cooking pot, the Self-Locking Lid and the Rubber Gasket with warm soapy water. Rinse with clear water and dry thoroughly. 2. Make sure the Rubber gasket is seated properly around the Lid. To ensure correct fitting of the Rubber Gasket, fill the Removable Cooking Pot 2/3 full with water and run on HIGH PRESSURE for 15 minutes. Wait 15 minutes, then release pressure by pressing on the Quick Steam Release Button in short bursts. The Pressure Indicator Rod will drop. Let the appliance cool to room temperature. Pour out the water. Rinse and towel dry the Removable Cooking Pot. The Pressure Cooker is now ready to be used.   Bill     With the introduction of electric models that you simply program and walk away from, the pressure cooker may now experience a renaissance and move to the forefront of all time-saving devices used to prepare food. See CHEF'S; Professional Restaurant Equipment for the Home Chef Since 1979, page 57 of Late Spring 2000 catalog.   Focusing on various cookers that are plugged into electrical outlets for heating purposes, there are features that provide convenience and control to cooking appliances that have not heretofore been found in pressure cookers. For example, U.S. Pat. No. 3,908,111 describes a removable inner receptacle of metal or ceramic material that fits inside a primary vessel with a thermostatic electric heating element connected to the stationery metallic vessel with airspace between the two vessels. The primary vessel is used for high temperature cooking or frying and the inner receptacle is used for slow cooking or simmering. This gives versatility without a focus on saving energy or remote control operation. Likewise, U.S. Pat. No. 4, 591,698 discloses a dual, quick cooking utensil with an outer casing and a movable open inner pot for cooking and baking with a retractable power plug.   Other examples of versatile electric cookers are rice cookers which include U.S. Pat. No. 4,315,139 which discloses a rice cooker with a detachable cooking kettle separated from the heating kettle with a heat insulator having a timed thermo sensor. U. S. Pat. No. 4,421,974 claims an electric rice cooker with an improved timer that uses the "after heat" to continue cooking when the heater is turned off, thus providing a means for conserving energy to effectively convert beta-starch to alpha-starch or "ripening" to produce tasty rice. U. S. Pat. No. 5,727,448 discloses an inner and outer kettle separated by an adiabatic vacuum member which prevents heat from escaping during the cooking process. The energy-conserving configuration is limited to an appliance for cooking rice.     With regard to electric pressure cookers, U.S. Pat. No. 4,587,405 discloses an electrical heating element with a control circuit that allows preselection of cooking time. U.S. Pat. No. 5,839,357 uses a motor to safely lock both the food container and its lid and has a device for monitoring the inner pressure from the outside. Neither of the aforementioned electric pressure cookers have the novel sauce-pan style handle to safely lock the cooker. Even the traditional sauce-pan style pressure cookers have two handles that require two hands to rotate one handle clockwise and the other handle counterclockwise to seal the cooker. Electric pressure cookers are designed with two handles on the pot lids and two handles on the pot bottoms that are rotated, using two hands, in opposing directions to seal the vessel. Thus, a pressure cooker with a hinged handle that requires only one hand to operate the locking and unlocking means for the vessel would be easier to use, more efficient to operate and less expensive to manufacture. In addition, the present invention advances the art of pressure cooking by providing for remote operation and a means for conserving energy. With the ever-increasing costs of all types of fuel, it would be advantageous to insure that every appliance use the least amount of energy.   Thus, for the increasing numbers of busy, health-conscious consumers who want good nutritious food and don't want to spend hours cooking it, there is a need for a pressure cooker that turns out healthy, low-fat meals safely, in record time with minimal supervision, while conserving energy and at fingertip command, if desired. The present invention provides novel improvements which make the safer, quieter, electric pressure cooker more efficient, more convenient to use and more energy saving.   One unexpected and unobvious result gained by the use of the present invention is the preparation of perfectly cooked foodstuffs while saving energy in a two-mode pressure cooking process. Cooking mode one is active heating or steaming and cooking mode two is allowing the retained heat to complete the cooking process while the pressure cooker returns to ambient conditions.      The electric variety cookers have thermostats which switch off at a particular temperature preventing higher pressure buildup   Electric pressure cookers operate almost silently with a minimal loss of steam because they reach and maintain pressure automatically, and if the design pressure is exceeded, the pressure regulator valve automatically vents excess pressure. Some models of electric pressure cookers, including the cooker of the present invention, can be programmed to turn on automatically at a desired hour. A further advantage of the present invention results from the pressure cooker pot being permanently housed in a thermally insulated outer pot. In a first cooking mode, a liquid, usually water, juice or a broth, and ingredients to be cooked are actively heated for a short, but controlled period of time; heating is discontinued and the ingredients are subsequently cooked to perfection in a second cooking mode wherein the latent heat from the first cooking mode completes the cooking process without additional heat being added.   Examples of edible foodstuffs prepared in this manner are pasta, meats, fish, desserts, vegetables, tasty stews, grains, legumes, and soups. Special cookbooks and directions of the pot manufacturer should be followed with care because the cooking process is unique and rapid.   The novel energy saving pressure cooker disclosed in the present invention is connected to an electrical outlet which provides heat to the vessel and also provides power to a modem that allows remote control operation of the cooker.   Because of the "electric" timer I no longer "burn" or take the chance of "burning" the house down by getting preoccupied by other things. You can also time it to cook later. I've had no problems with mine. Meals are healthier and tastier because of the pressure cooking format.   I love pressure cooking, but I used to be afraid of it. Like many Americans I grew up on stories, real or apocryphal, of beef stew a la ceiling. But the new-generation pressure cookers have three levels of progressive safety features (if you reach the third, the gasket will simply melt) and the programmable, electric cookers are carefree. I bought one several years ago and was impressed immediately by the results, the energy savings and, of course, the speed. Succulent beef stew cooks in nine minutes and none of it ends up on the ceiling. YesI love the fact that this model is programmable and has a digital timer. I didn't trust myself to use the traditional pressure cookers which have to be heated on the stove to boiling, regulated and watched, then cooled down by water etc. I tend to do a lot of things at once and was afraid I'd accidently forget about it on the stove. The Farberware is so easy to use, I just plug it in, set the digitaltimer, hit start I can walk away from it. It will beep & stop when it's done. I can also pre-program it to start up to 2 hours after I put the food in. It also has a browning feature. The non-stick removable cooking pot is both a pro and a con. I can't use any metal utensils and I can see some scratching in areas I did use a fork. They should've made it out of stainless steel.   ---------------   COOK'S ESSENTIALS 6QT. DIGITAL PRESSURE COOKER Turn up the heat for speedy meal delivery with this Cook's Essentials(R) Electronic Pressure Cooker. Pressure cooking is up to one-third faster than traditional methods because it combines steam, heat, and air pressure to create tender, flavorful meals. Prepare a variety of dishes with this handy unit, including a 6-lb chicken or roast, soups, chili, rice, pasta, or steamed shellfish.Convenience is built-in. This programmable offers a two-hour delay timer and automatic shutoff. The cooking timer runs up to 99 minutes. Preparation options include a high-low pressure setting with browning, steaming, and keep-warm selections. The nonstick, removable inner pot is coated in DuPont's ScratchGuard to be metal utensil-safe. Cool-touch, brushed stainless steel body. Includes pressure cooker recipes, stainless steel trivet, and suggested cooking time guide. Inner pot and lid are dishwasher safe.Measures 14"Diam x 12"H.UL listed. 1-year LMW.Made in China. Cooking & Dining, Kitchen Electrics, Pressure Cookers     MANTTRA 39001 8 QT. CHEF-XPRESS ELECTRIC PRESSURE COOKER "Take the pressure of yourself, and put it on your food! Pressure cooking is healthy, super fast, and now easier than ever thanks to this programmable electric cooker. Its 8 safety features include: a mechanical locking device, a zero pressure device ensuring that the lid stays locked until no pressure remains in pot , a visual pressure indicator, an electrical locking device which means that unless the pot is located correctly on the base it won't make an electrical connection, a directional pressure regulator, a gasket release system which is activated in the event of any blockage in the vent tube, a multi-functional safety plug and auto shut off in case of inadequate water or an over temperature thermal cutout. There now, doesn't that make you feel like trying this baby out? Model 39001 Set includes: 8 Qt. 18/10 Stainless Steel Pot, Electrical Unit with Control Column, 18/10 Stainless Steel Pressure Lid, Stainless Steel Pasta/Steamer Insert, Stainless Steel Wire Trivet, Tempered Glass Lid 15" W x 13" D x 14" H Cord is 4 ft. 6" long Fully programmable timer Auto warm mode for 4 hours 8 psi and 12 psi for cooking convenience 8 Safety features Over 50 recipes Pot, lids and insert are dishwasher safe 1250 Watts 1 Year Warranty" Only $132.00     RUSSELL HOBBS 8 QT. NUTRITIONIST PRESSURE COOKER - RHNPC800P Teflon coating in 8 quarts removable cooking pan Programmable cooking time Hi/Lo pressure cooking Keep warm function Brown/steam cooking Maximum 2 hours delay time Soft touch buttonsOversized itemAir-tight lid with safety lock. Large, 8 quart, heavy duty, non-stick removable pot heats up quickly and evenly. Sturdy, brushed stainless steel and cool-to-touch housing. Cook and prepare delicious homemade meals. Food retains nutrients and flavors while you pressure cook, steam, braise, and brown. Programmable electronic controls with built in timer and thermostat. Delay timer allows food preparation up to 2 hours before cooking. Hi/Lo pressure modes for maximum versatility. Prepare all your favorite dishes and complete meals as preparation takes only a fraction of the time. You can shorten up your cooking time for most of your favorites by up to 70%! Self-locking grips, safety lock, pressure indicator, pressure regulator knob, and pressure safety valves assure safe, easy to use performance. Prepare a variety of dishes such as braised chicken, beef stew, vegetarian chili, risotto, cheesecake, and so much more. Recipes and cooking times for meats, potatoes, fish, vegetables, fruits and more included with your Russell Hobbs, advanced Nutritionist cooking system UPC: 0-82846-02567-6 Only $285.99       USING AN ELECTRIC PRESSURE COOKER   Source: Sass, Lorna. “Pressure Perfect” © 2004 William Morrow, ISBN 0-06-050534-6 (pp. 20-21) Use the BROWN setting to do any cooking required before bringing up the pressure. Program the cooker for HIGH PRESSURE. If the recipe calls for natural pressure release, reduce cooking time by 2 minutes to adjust for the longer time it takes for the electric cooker to release pressure. If the recipe calls for quick-releasing the pressure by setting the cooker under cold running water, ignore this instruction. Instead, subtract 4 minutes from cooking time and allow the pressure to come down naturally for 4 minutes. Then press the quick-release button in very short spurts while averting your face from the steam. If any liquid is ejected from the valve, wait about 30 seconds before proceeding. Use the BROWN setting to do any final cooking after the pressure is released.   If the recipe calls for natural pressure release, reduce cooking time by 2 minutes to adjust for the longer time it takes for the electric cooker to release pressure.   If the recipe calls for quick-releasing the pressure by setting the cooker under cold running water, ignore this instruction. Instead, subtract 4 minutes from cooking time and allow the pressure to come down naturally for 4 minutes. Then press the quick-release button in very short spurts while averting your face from the steam. If any liquid is ejected from the valve, wait about 30 seconds before proceeding.   Use the BROWN setting to do any final cooking after the pressure is released.     If using an electric stovetop, set roast on a rack to prevent scorching. • Since some cookers lose significant liquid during cooking, it’s necessary to add enough liquid at the beginning to prevent scorching     Replacement Parts Elrctric Pressure Cookers Modern Stovetop Pressure Cookers Also if the heating elements fail, or the programming functions stop working you can't use that electric pressure cooker for anything. Repair, if available, would require added shipping expense to return the unit to the factory. Replacement parts are not readily available outside the original manufacturer, we are always getting emails from folks trying to find gaskets or repair service.   Cost Electric, programmable pressure cookers cost as much, or more than the best stovetop pressure cooker on the market. Dollar for dollar cooks will get far more useful benefits, and more band for the buck, with a stovetop over any electric brand.    Storage Look at storage as well, kitchens seem to be shrinking and along with smaller kitchens comes less storage space. The electric cookers are quite wide and you may be at odds trying to find a space large enough to store it.   Size Matters Elrctric Pressure Cookers Modern Stovetop Pressure Cookers Electric pressure cookers tend to run on the small side, but some manufacturers are making larger models. The smaller size limits the usefulness of any pot. If you plan to cook dry beans, quantities of soups or stews to freeze ahead, or big roasts, whole chickens or turkey breasts an 8 quart pressure cooker is best. The smallest useful size for any pressure cooker, stovetop or electric is 5 quarts. A smaller size also makes it difficult to many recipes. Remember size matters (at least in pressure cookers) and you must not fill the pressure cooker more than 2/3 full, or 1/2 full for dried beans. So for a 5 quart electric P/C this reduces your actual cooking space to about 3 1/2 quarts, about the size of a sauce pan.   Non-Standard PSI Settings I'm seeing more and more digital       Cooking Times   and with a natural release, cool down faster and with the water cool down release, very much faster as you can't run water on an electric pc. The actual cooking on pressure times should be the same if both PC's make the same PSI of steam.                                         The only advantage of purchasing an electric pressure cooker is the convenience of an automatic timer. This timer will cost you anywhere from $30 -$60 more than either of the three BEST rated SS pressure cookers on the market today. I cannot recommend buying an electric pressure cooker because of: fewer safety features the expected life span is limited the limitations and health concerns of non-stick finishes their inability to utilize most accessories no way to immediately stop cooking no means to quickly adjust the heat shorter warranty Comparison Table FEATURES STOVETOPS ELECTRICS Cold Water Release YES NO Quick Release YES YES Natural Release YES YES1 Warranty up to 25 yrs 1-3 yrs Clock/Timer NO YES Cook On Any Heat Source YES NO Accessories UNLIMITED NONE2 Adjust Heat/Pressure Quickly YES NO Safety Features 4-5 2-3 Pressure Settings 1-53 1 Dishwasher Safe BOTTOM NO Brown foods In The Cooker YES YES Keep foods Warm YES4 YES Use 0-3 Minute Times YES NO 1. Heating elements take more time to cool and longer for pressure to drop. 2. Some models come with a small trivet;use of accessories may damage non-stick finishes and invalidate warranty. 3. Varies, 10 and 15 psi are standard, and high-end models offer most settings. 4. Unopened, foods will retain heat for 1-2 hours, and without the added energy costs. Converting Stovetop Recipes For Owners of Electric Pressure Cookers The makers of electric pressure cookers do not adhere to any standard. Instructions vary widely with all the various makes and models so I do not propose to give detailed operating instructions one each and every one of them. In general, you can use the BROWN setting to do any initial cooking. Look in your owners manual to find the  temperature or psi settings used by your appliance. Use the chart to see the corresponding settings. In general you will program the cooker for HIGH PRESSURE and set the timer for the same amount of time recommended in the recipe. If the recipe calls for a cold water release by putting the cooker under cold running water, ignore this instruction. Instead, press the pressure release button in very short spurts, taking care to keep your hand and head away from the escaping steam. If liquid is ejected from the valve, wait a minute longer before proceeding. Use the Quick release mechanism if this is called for in the recipe. Natural release means to wait until the pressure drops on its own. Use the BROWN setting to do any finish cooking after pressure is released.   Questions or comments on this article? Click here.