#20,663 in Kitchen & dining accessories
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Reddit mentions of Kuhn Rikon Duromatic Top Model Energy Efficient Pressure Cooker - 7.4-Qt
Sentiment score: 0
Reddit mentions: 3
We found 3 Reddit mentions of Kuhn Rikon Duromatic Top Model Energy Efficient Pressure Cooker - 7.4-Qt. Here are the top ones.
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Pressure cooker saves time, money, and 70 % of conventional cooking energy18/10 stainless steel with solid aluminum core in base heats quicklyNew generation system is quiet and safe; cooks in 1/3 the time of conventional methodsSpring-loaded precision valve; integrated lid locking; 5 safety releasesMade in Switzerland; 10-year warrantyNOTE: User manual is uploaded in this page - kindly refer it
Specs:
| Color | Stainless |
| Height | 8 Inches |
| Length | 14 Inches |
| Number of items | 1 |
| Release date | October 2006 |
| Size | 7.4-qt |
| Weight | 6.61386786 Pounds |
| Width | 9 Inches |
Ah, I mixed up Fissler with Fagor. That is very suspect to have had issues with such an expensive device. This is what I went with, based on the Amazon reviews. http://www.amazon.com/dp/B000AUOC7W/ref=psdc_289825_t2_B00873AOIU
I stared with the reviews from ATK - but after reading Amazon, went with the KR
Here is the mobile version of your link
Unfortunately, I cannot help you there. My pressure cooker does not whistle at all (unless I forget to turn down the heat). The way pressure cookers work is that you use high heat to bring them to cooking pressure, and then you turn the heat down to as low a level as possible that will maintain that pressure. Then just cook for however many minutes are needed for that particular dal. The cooker will not whistle because the optimum cooking pressure has not been exceeded.
My cooker has two settings - low (8 pounds per square inch pressure) and high (15 pounds per square inch pressure). Typically, I cook dals like moong for about 7-8 minutes, arhar/toor for 15 minutes, split urad for 20 minutes, and whole urad for maybe 25 minutes. I always cook dals at the high setting (15 psi).
I know that some people measure cooking times by whistles, but I have never owned a cooker that whistles so I am unfamiliar with that. This is the cooker I use. It has no "whistle" - just a dial at the top with a pressure gauge that tells you internal pressure in psi and a knob that you can turn to quick release steam if you need to open it.
I would suggest experimenting with increasing times until the dal is cooked but not overcooked. Don't worry about the simmering part - make sure that it's fully cooked under pressure first. It will not overcook during the simmering phase, provided you actually simmer and don't boil it then. Simmer means the top of the dal is barely steaming, but it's not boiling.