A pressure cooker captures the steam generated from boiling water to raise the effective internal temperature, which allows for faster cooking of foods compared to unpressurized cooking.
Parameters:
(1) gauge pressure in psi relative to sea level
effective temperature in °C =
= (-0.031496 * ((psi)^2)) + (1.8622 * (psi)) + 100.1
cooking time as percent of unpressurized time =
= (0.0012127 * ((temperature)^2)) - (0.30324 * (temperature)) + 19.18
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