How Pressure Cooking Works - Fissler vitavit comfort Gebrauchsanleitung

How pressure cooking works

1. How pressure cooking works
The basic principle of pressure cooking hasn't changed since the first pressure cooker was invented. Foods are
cooked in a tightly closed vessel under pressure, at temperatures of over 100°C, since the high pressure that deve-
lops inside the pot raises the boiling point of water. This shortens their cooking times substantially. Cooking with a
pressure cooker saves a great deal of (cooking) time – about 70 percent on average.
The exclusion of harmful atmospheric oxygen and the shorter cooking times also make it possible to cook the
foods very gently. Vitamins, minerals and aroma are preserved to a far greater extent than with conventional cooking
methods. And you can taste this, too, for the foods' own flavor is surprisingly intense.
26
Time in minutes
90
80
70
Time in minutes
60
90
50
50
80
40
70
30
60 25
20
15
50
10
50
9
40
0
Potatoes Stew
30
25
20
15
10
9
0
Potatoes Stew
Vitamin C (%)
100
90
80
Vitamin C (%)
77
70
100
65 65
60
90
50
80
40
77
70
34
30
65 65
60
20
50
10
40
0
Spinach Broccoli
34
30
20
10
0
Broccoli
Spinach
90
60 60
90
30
60 60
20
8
Beef rolls Red cabbage Boiled chicken
30
Cooking time in Cooking time in
20
pressure cooker normal pot
8
Beef rolls Red cabbage Boiled chicken
Cooking time in Cooking time in
pressure cooker normal pot
78
66 66
64
47
42
78
66 66
64
47
42
Brussels sprouts Red cabbage Kohlrabi
Vitamin convent Vitamin convent
with conventional with pressure
cooking (%) cooking (%)
Brussels sprouts Red cabbage Kohlrabi
Vitamin convent Vitamin convent
with conventional with pressure
cooking (%) cooking (%)