Search results
Results From The WOW.Com Content Network
A stovetop pressure cooker. A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
The Civil Engineering Standard Method of Measurement (commonly known as CESMM3) sets out a procedure for the preparation of a bill of quantities for civil engineering works, for pricing and for expression and measurement of quantities of work.
A commercial combi steamer with 6 levels A household combi steamer with 4 levels, cabinet-mounted. Combi steamers (also called combi-steamers, hot-air steamers, combination steam-convection ovens, or simply combi ovens) are combination ovens that expand upon standard convection ovens in that they can also generate conventional moist steam or superheated steam and are capable of shifting ...
A pressure cooker. Pressure cooker – heats food quickly because the internal steam pressure from the boiling liquid causes saturated steam (or "wet steam") to bombard and permeate the food. Thus, higher temperature water vapour (i.e., increased energy), which transfers heat more rapidly compared to dry air, cooks food very quickly.
Optimus dropped the No. 6 in the 1940s and did not produce a similar model until its acquisition of the Svea line in 1969. [ 4 ] The Juwel 33 and 34 (made by Gustav Barthel of Dresden which, like Sieverts, was a maker of blowtorches and stoves) is a World War II -era German military field stove of similar size, design and operation to the Svea ...
It began manufacture of pressure cookers in 1959 with technical collaboration from Prestige Group of the United Kingdom. [1] The company went public in 1994, and changed to its present name in 1994. It is known for its innovative marketing strategy, be it distributing pamphlets by helicopter in the fifties or introducing the exchange scheme.
Cooker and stove are often used interchangeably. The fuel-burning stove is the most basic design of a kitchen stove. As of 2012, it was found that "Nearly half of the people in the world (mainly in the developing world ), burn biomass (wood, charcoal, crop residues, and dung) and coal in rudimentary cookstoves or open fires to cook their food."
The 2011 model, the Total Control, [9] uses the same radiant heat to cook, but is designed to be switched off like a regular cooker when not in use, using far less energy. Oil burning models can be fitted with a modern pressure jet oil burner in place of the standard wick burner which burns the fuel more efficiently and so reduces oil consumption.