The basic principle of a pressure cooker is that the
boiling point of water increases with the pressure experienced by the water and the
steam produced from the steam. Thus the pressure cooker is designed to control the
escape of steam generated from the water inside the cooker. When the steam is not
allowed to escape from the pressure cooker freely, its temperature as well as that of
the water increases. Thus the temperature inside the pressure cooker is several degrees
above the 100 degrees C., the boiling point of water at normal atmospheric
pressure.
The higher temperature of the water in the food
being cooked as well as the steam fills the entire pressure cooker completely, helps to
heat and cook the food inside the pressure cooker evenly and
quickly.
The pressure cookers are designed with systems of
outlets for the steam which open only when the pressure of stem reaches a minimum level.
This allows part of the steam in the pressure cooker to be released from time to time to
prevent the pressure inside increasing to unsafe levels.
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