110 degrees.

Research has found that cooking coarse grains, beans, etc. in a pressure cooker will increase the temperature from 100 degrees to 110 degrees.

Benefits

1, pressure cooker cooking is conducive to the protection of antioxidant components

Pressure cooker cooking can avoid food exposure to too much oxygen, for the preservation of valuable antioxidant components in the coarse grains, such as polyphenols is very favorable.

2, pressure cooker cooking favorable digestion

With pressure cooker cooking harder health ingredients, high pressure for 20 minutes, the digestion of these ingredients is significantly faster. For indigestion and the elderly, children and other gastrointestinal weakness of the people, cooking with a pressure cooker can help digestion, reduce the burden on the stomach.

Extended information

Use taboos

1, the lid is not in place

The handle of the lid must be matched with the instruction sticker of the pot to start cooking food, otherwise the lid is not in place, the pressure does not come up, or the pressure comes up, resulting in the lid popping up, which can easily lead to burns.

2, do not learn to use

First time to use the electric pressure cooker, you must read the pressure cooker instructions. Be sure to do it according to the instructions, or ask someone who knows how to do it.

3, overfilled

Using a pressure cooker to put food ingredients, the capacity should not exceed four-fifths of the pot's internal volume, if it is easy to expand the food such as beans should not be more than two-thirds of the pot's internal volume.

Reference:

People's Daily Online, "Cooking in a Pressure Cooker: Cooking in a Pressure Cooker has 3 advantages and 1 disadvantage.