How Pressure Cooking Works - Fissler vitavit edition digital Gebrauchsanleitung

1. How pressure cooking works

Comparison of Total Cooking Times
Raw Ingredients Conventional Pot
Broccoli
14 min.
Potatoes 29 min.
Carrots
16 min.
Vitamin C retained compared to raw ingredients
100 %
91 %
90 %
80 %
70 %
63 %
60 %
50 %
40 %
30 %
20 %
10 %
0 %
Broccoli
vitavit pressure cooker
®
8 min.
14 min.
11 min.
92 %
88 %
71 %
49 %
Potatoes Carrots
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 develops 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 conventi-
onal cooking methods. And you can taste this, too, for
the foods' own flavor is surprisingly intense.
Sicherheitshinweise
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