On Jun 12, 11:49*am, notbob > wrote:
> On 2012-06-12, Dave Smith > wrote:
>
> > but not boiling. A stew boiled is a stew spoiled. I to dishes like that
> > in a large pot, lid on, and in the oven at 300F.
>
> Jes exactly how does one avoid anything boiling at 300F? *Even
> pressure cookers rarely exceed 250F.

I know what you mean. I cooked a beef roast at 325F the other day. Did
you know it took well over an hour for the roast's internal
temperature to reach 140F? What gives?

I think the answer in both cases is that pressure cookers transfer
heat mostly via steam, while ovens transfer heat mostly via air.