Top Frequently Asked Questions
Where are you located?
Shar's Kitchen has one location in Gilbert, AZ. For directions, maps and general contact information see our Contact Information area.
How long do you pressure cook a roast?
Kuhn Rikon recommends cooking a 3 to 4 pound beef roast for 1 hour on the second red ring (or high pressure).
The amount of cooking time will vary depending on the size, thickness, bone content, as well as the shape and overall quality. Larger pieces of beef will take the longest to cook, such as pot roasts. Stewing type beef cut into smaller chunks will take less time and should be cooked accordingly. If meat has been sliced thinly it will take a shorter time to cook, but this is not suggested for very lean beef. The most tender cuts of beef, chicken and pork are quickly prepared in the pressure cooker and care should be taken not to overcook them. Let the temperature rise slowly for recipes with shorter cooking times, and cook at the first red ring. This is especially important if the meat cooks in its own juices or with very little liquid.
Natural juices need to be sealed in by browning, and the naturally sealed in moistness will produce tender results every time. It is a good idea to brown beef prior to cooking in the pressure cooker, although not essential. Chicken and pork can be cooked without browning, which is helpful when counting calories. The Pressure Frypan is the perfect tool for browning because of its waffle-textured bottom, but it can be done in the other size pressure cookers with some care.
When browning, start with one to two tablespoons of hot oil. Be sure to brown all sides thoroughly, and do not overcrowd the pan if browning small pieces. The meat can be dredged in flour before browning if desired. This will always give a richer, more robust flavor. Source: This information was taken from the Kuhn Rikon Web site.
Do you have any stores outside of Arizona?
No, we don't. We now have one store in Gilbert. If you are ever in the area, please come by and visit. You can order most anything we carry on-line. We ship anywhere in the continental US. For more information about our locations, please see our Contact Information.
How often do I need to replace my pressure cooker gaskets?
DUROMATIC gaskets are engineered to last a very long time. A gasket, when properly cared for, should last between 1 and 6 years under normal use. What are the variables? The number of times per week you use the cooker, what you cook, and how you clean your gasket all are considerations. If you cook everyday with a lot of chilies, or beans (which contain enzymes) and are careless about placing your gasket next to your knives in the sink, you could will replacing it more often! Hand washing is recommended. Unless you are experiencing trouble with the cooker coming under pressure, the gasket is sound.
How often do you have cooking classes?
Shar's conducts classes several times a week. See our on-line class schedule for times and to register.
Can my attachments for the older Bosch fit the new Bosch Universal?
Yes, all attachments are interchangeable between the older Bosch models and the universal.
Do I have to thaw meat before cooking it in the DUROMATIC pressure cooker?
Actually, you can use our pressure cooker to defrost and cook in one! When cooking frozen chicken breasts, for example, just add a few minutes to get the cooker up to pressure. We've heard from one woman who actually thinks her roasts taste better when she puts them in without thawing!
How can I get my pressure cooker questions answered?
We are glad to answer any questions you may have. We can be contacted by email or by calling 1-800-714-3391. For more information on pressure cookers you can visit Kuhn Rikon's web site.
How do I clean my DUROMATIC pressure cooker
Immediately after use, remove the gasket and wash the lid by hand thoroughly inside and out. The exposed inside edge of the lid should be given special attention. The gasket should be cleaned, dried and returned to the lid. If the pressure cooker lid is hard to turn when closing, the gasket has become dried out and should be lightly rubbed with cooking oil. The bottom of the pan is dishwasher safe.
If difficult stains and/or baked-in spots occur, try simply soaking the pan or adding water to the pan and bringing it to a boil. If white stains occur, this is a natural result of calcium deposits due to hard water, or starch deposits from foods like rice or beans. Such deposits are best removed with a few drops of vinegar or lemon juice. For a "showcase shine," try a food-safe metal cleaner such as Kuhn Rikon's Professional Cookware Cleaner. Abrasive cleaners should be avoided.
Is there such thing as a "left handed" peeler?
Glad you asked! Yes! there are such things and we carry an assortment (see left-handed peelers). We also carry a wide range of bi-dextrous peelers that work equally well for lefties and righties.