Electric pressure cookers have a higher temperature that causes food to cook faster; cooking times can typically be reduced to one-third of the time for conventional cooking methods. The actual cooking time also depends on the pressure release method used after timing and the thickness and density of the food, since thicker (and denser) foods take longer to cook. Meat joints and some other foods like sponge puddings and Christmas puddings are typically timed according to their weight. Frozen foods need extra cooking time to allow for thawing. When pressure cooking at 1 bar/15 psi (gauge), approximate cooking times are one minute for shredded cabbage, seven minutes for boiled potatoes (if cut small, not diced), and three minutes for fresh green beans. If the pressure is released naturally after timing cooking times are even shorter. Food cooks more quickly when cut into smaller pieces. Some recipes may require cooking at lower than 1 bar/15 psi (gauge) e.g. fresh vegetables, as these can easily overc Category: Pressure Cooker Tags: HTH COOKER, Pressure Cooker
