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This is my first use of Fagor electric premium pressure cooker. I was cooking 2 artichokes. The manual said to cook 8-10 mins. I cooked for 10 mins., quick release, not done.

I added another 10 mins., quick release, not done, added 15 minutes, not done, added another 15, not done.

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  • Nancy Dudely
    Nancy Dudely May 02, 2017

    Edible would be done



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What do you consider as "Done", some like the leaves to fall part some not so much.

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SOURCE: I have freestanding Series 8 dishwasher. Lately during the filling cycle water hammer is occurring. How can this be resolved

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My pressure cooker is locked shut. It is cool but will not rotate to open. It seems a little pin comes out and stops the rotation. any ideas?

Most have a pressure lock feature. The pin ususally pops up and locks the lid when there is pressure inside. sometime when cooking thick liquids the pin can be stuck in the up position. Just push it down slide the lock back and open the lid..Sometime running water over the top will budge it.

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How do I cook crab legs for how long

  1. 1 Fill large stockpot or Dutch oven half full with water; add seafood seasoning and salt. Heat to boiling.
  2. 2 Add crab legs. Cook 3 to 5 minutes or just until heated. Remove with tongs to serving platter. Serve warm with melted butter.

Boiled Crab Legs recipe from Betty Crocker How do cook crab legs for how long Google Search

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it all depend how you want your Beef


• 120-130 °F (50-55 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting


• 130-140 °F (55-60 °C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting

Medium (with a touch of pink):

• 140-150 °F (60-65 °C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting


• 150-165 °F (65-75 °C) Internal appearance no pink or red, slightly moist with clear juices

taken from
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Oct 30, 2016 | Cars & Trucks

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How does it work how do I make different deserts

Throw it away. Buy some Betty Crocker cook books. Now she can cook. Personally I have none. I paid attention to my Grandma and Mom.. A pinch of this and a dash of that.. When I do cook, it is mostly gone or people/kids take it all. Am I a cook? no.. I am a mechanic.

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Wiring diagram for maxim rice cooker

The Hamilton Beach has options for white rice, "whole grain" (which means any non-white rice), simmer, and a "quick rice" function (which eliminates the soak that happens during the standard cooking time). These are all nice options, and they all work well. If you're somebody who makes rice regularly, or needs to feed a hungry family every night, this guy is the way to go. At $50, it's the rice cooker I'd recommend to anyone regardless of their cooking aptitude or rice-consumption goals. And despite its cavernous bowl, it was surprisingly easy to find someplace to store it-even in my tiny kitchen.On the high end of the spectrum, I tested Zojirushi's newest model: the Induction Heating Pressure Rice Cooker. This Ferrari of rice makers costs a shocking $500, though that price can vary depending on the size you select and where you buy it. The company claims that pressurizing the rice and cooking it for longer makes it easier to digest and, thus, healthier for you in the long run. I have no idea if that's true, but it sure sounds good. They also put platinum in the non-stick coating, which they say causes the cooking water to become alkaline, breaking down proteins on the rice's surface and allowing the water to penetrate more easily. And the whole thing uses induction heating, which lets the unit control the cooking temperature more precisely.
The Zojirushi is, by far, the most complicated rice cooker I have ever used. I've been playing with it for months and I haven't yet fully mastered it. But I will say that it makes the best brown rice I've ever had outside of a professional kitchen. As for whether or not the pressure makes the rice better, it's hard to say. White rice tastes basically the same in all of these machines.
There's one thing for sure, though: pressurizing does make everything take longer. Even simple white rice on the quick cook setting takes almost an hour-more than twice as long as the cheaper ones. Depending on which setting you chose, it can take two hours to make a few cups of rice. It's hard to recommend this to anybody who isn't either rich or completely obsessed with mastering rice. If you eat tons of rice and have deep pockets, then it's certainly worthy of a splurge. Once you use it, you'll never look at a bowl of cooked rice in the same way.

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the timer relay on the pcb may have melted or locked it turns the fan on and off wile cooking. stays on for up2 5 minuets after the cooker has finished cooking. if it is the type solderd to the board you will need to un solder it and solder on a new one

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How to do you remove an electric cook top element from a chef supreme

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Does a 2000 Mercury Cougar have any kind of sensor to keep it from locking up the engine when there is no oil? The oil pan busted while driving and engine shut off?

Some cars did have a fuel pump shut off if the oil was low, I don't know about the Cougar. You didn't cook the engine did you? It will run about 2 or 3 mins without oil. Then it is cooked. And how did the oil pan break?? Check it out.

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cooking system??? lol you mean cooling system right? nyeah I wish to find this out for myself....but there is a cross member that sit over the radiator that would prevent having a radiator cap located there and the standard width of 2" inches would have the radiator cut into the radiator fan. so my guess is that without a custom fabricated front clip we are doomed to deal with this retarded cooling system.

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Hotpoint electric range (B747C) cooks slow

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