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A the heat is more evenly distributed inside the cooker B a large flame is used C boiling point of water is elevated D whole matter is converted into steam
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Solution
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Because under pressure, the heat builds faster and maintains temperature better, so cooking time is reduced. ... The increased pressure inside the cooker increases the boiling point of water above 1000C so more cooking is done before the water actually starts to boil. So ultimately food is cooked faster.
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