Roasting under pressure is probably the
newest cooking method. Smaller pieces of meat
like stews, chops etc. and roasts up to 2 pounds
are prepared in the Pressure Frypan. The waffle
textured bottom makes it possible to fry with
very little or no fat and oil. First, brown your meat
in the well preheated Pressure Frypan. Add a
little cooking liquid (stock, wine, cream etc.)
Larger pieces of meat can be prepared
the same way in the 4, 5, 6 and 7 quart DURO-
MATIC pressure cookers. Meat roasted in the
pressure cooker or Pressure Frypan remains
juicy, does not shrink, and tastes delicious.
Electric burners are notoriously slow to
respond to temperature control changes, so we
have a few tips for making the cooking process
smoother. Both of these methods work on
ceramic and electric cooktops equally well.
Method 1 When the pressure cooker has
reached the desired pressure, remove it from
the heat and let the burner cool down for a few
minutes. Unless the pot is removed from the
heat it will continue to insulate the burner and
inhibit its ability to cool on its own. The pot
should have no problem maintaining pressure
even while off the heat. When the heat has
come down, place the cooker back on the low
heat to complete the cooking process.
Method 2 If you have two burners avail-
able, turn the second burner on low at the time
you begin cooking. Simply move the cooker over
onto the second burner once desired pressure
has been reached to complete the cooking
process.
Roasting and
Potroasting
Cooking on
Electric Stovetops
4
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