Pressure Cooking with Induction Cooker

In Gadgets, General, Induction cooking by John4 Comments

This post is not a review of a beer. The photo shows what was left of a small bottle of ale after I poured 250ml (1 cup) of Amber Ale into my Kuhn Rikon 2 litre pressure cooker frypan to cook an 818gm (1.8 pound) piece of low fat beef to well done, in only 30 minutes. It was cooked on the Breville BIC200 portable induction cooker.

I can’t believe I chose to cook a roast on a day when it was 43.6C in Melbourne (that’s 110.5F). But that is one of the big advantages of induction cooking. Only the cooking utensil and contents get hot, and only as hot as needed to cook the food. There is no inefficient heat loss escaping into the kitchen.

I like my meat well done, so I cook it for 18 minutes for every 500gm of meat (about 1 pound). In this case the calculation was 818 (the weight of the meat in grams) divided by 500 (grams) times 18 (minutes) which gave the result of 30 minutes (29.448).

I put the meat in the pressure cooker, with 250ml (1 cup) of the strong ale plus a little water, and put the lid on. On the BIC200, it took 3 to 4 minutes for the steam pressure to come up to the Low pressure line, at which point I turned the cooker back to it’s level 2. I knew from experience that the pressure level would slowly rise to the second (High) pressure line on the pressure cooker. Then I reduced the BIC200 level to 1, and gradually the pressure dropped, and when it reached the Low pressure mark I increased the BIC200 level to 2. What seems to happen after that first round of changing settings, is that from then on their are only two settings on the BIC200 that I use to control the pressure level in the pressure. Level 1 increases the pressure and OFF to reduce it once it gets to High. When the BIC200 is off, I wait until the pressure drops to the Low level then turn the BIC200 back on again, and immediately reduce the power level to 1 (it always comes on at level 6).

The above photo is a close-up of the Kuhn Rikon lid showing the 2 pressure levels. The higher red mark is the lower pressure (8psi) which appears first as the pressure rises. The lower red mark appears next once the pressure has increased to 15psi, the High cooking pressure level. In the photo, the High pressure level has been exceeded.

ook forward to the day when perhaps I’ll have an induction stovetop with a wider range of power settings so that I can maintain a constant setting lower than I can with the BIC200.


    1. Author

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