Umlando, izindlela, kanye nezinzuzo zabapheki be-Pressure
Abapheki be-pressure bayisikhwama esikahle sekhishi esetshenziselwa ukupheka ukudla ngokushesha ngamandla okucindezela komoya. Ngisho ngaphandle kokucindezela udoti uqhuba ukushisa futhi upheka ngokushesha kunomoya owomile, kodwa ngokucindezela okwedlulele umusi ungaphakamisa izinga lokushisa okuvamile futhi upheke ngokushesha. Lezi zici zenza ukucindezela kwe-steam kupheke ngokushesha kunokubhaka, ukuqhuma noma ukupheka.
Umlando wokupheka wokupheka
Isipheki sokuqala sokucindezela sakhiwe nguDenis Papin, isiFulentshi physicist.
Wabiza lo mpheki ngokuthi "i-steam digester" wabe esethula kuyiRoyal Society yaseLondon ngo-1681, lapho yathola khona ubulungu emphakathini. I-patent yokuqala yompheki wokucindezela wanikezwa uGeorg Gutbrod eSpain ngo-1919, kodwa kwaze kwaze kwaba yilapho u-Alfred Vischler ehambisa umpheki wokucindezela kwakhe e-World War Fair ngo-1938 lapho ukukhiqizwa kwezebhizinisi kwaqala ukusetshenziswa kwekhaya. Kusukela ngalesi sikhathi abapheki be-cookers baye bawazisa kakhulu isikhathi sabo namandla okulondoloza amandla.
I-Steam - Umqhubi Omkhulu Wokushisa
Ukubilisa nokuphuza sekuvele kube izindlela ezinhle zokupheka ngoba amanzi angumqhubi wokushisa kangcono kunomoya. Ukuze ubonise lokhu, cabanga ukuthi ungabeka kanjani kalula isandla sakho ku-200 F degree oven ngaphandle kokuvutha, kepha uma ubheka isandla sakho ebhodweni lamanzi abilayo (212 F), uzoshisa ngokushesha. Lokhu kungenxa yokuthi amanzi (noma i-steam) enza amandla (ukushisa) kahle kakhulu, kanti umoya awukwazi.
Isici esinqunyelwe sokupheka ngamanzi noma isithambile yizinga lokushisa okuphezulu.
Indawo ephezulu yokubilisa yamanzi
Amathumba wamanzi angama-212 F, lapho ephenduka khona udoti. Uma amanzi efinyelela ku-212 F bese eqala ukubilisa, izinga lokushisa alikwandisi noma yikuphi amanzi aze aguqulwe ukuze ashise.
Amanzi abilayo ne-steam ahlala ku-212 F, kungakhathaliseki ukuthi amathumba angakanani, anciphisa izinga lapho angakwazi ukupheka khona ukudla.
Faka nje ukucindezela Ngakho Amathumba Amanzi Ezingeni Eliphakeme
Indlela kuphela yokwandisa izinga lokushisa kwamanzi abilayo njengoba liguqula kwisithameli ukwandisa ukucindezela okuzungezile. Lokhu kungafinyelelwa ngokufaka umthamo esiteshini esivinjelwe. Njengoba amanzi aguqula esitsheni, sanda ngamandla. Uma ivolumu engavunyelwe ukwandisa, ingcindezi (ngakho-ke izinga lokushisa), liyokhula. Abapheki be-pressure bafaka umcengezi emgodini ovalwe ngomoya oqinile, ovalekile. Uma isikhathi eside sesithumba samanzi, ingcindezi yesikhumbi isakhiwe ngaphakathi kwesitsha.
Izinzuzo ezintathu ku-One Cooker
Abapheki be-pressure banezinzuzo ezintathu phezu kokupheka kwe-ovini, ukushisa okuphezulu kokushisa kwe-steam, ukushisa okwandayo kusuka ekucindezelweni kwe-steam, nokusebenza kahle kwamandla.
- Ukuqhutshwa kwezinga lokushisa nokukhuphuka kunganciphisa izikhathi zokupheka ezingxenyeni zamanye ama-oven noma ama-stovetop.
- Isikhathi sokupheka esifushane futhi sinezinto zokupheka kunciphise kakhulu amandla okudingeka apheke ukudla, ikakhulukazi lawo ngokuvamile adinga izikhathi zokupheka eside (ubhontshisi, ama-roasts, ilayisi, nokuningi).
Abapheki be-pressure bahlanganisa kakhulu noma yikuphi ikhishi futhi bangenza ukupheka okusheshayo, kulula, futhi okungabizi.