How Pressure Cooking Works - Fissler vitaquick Instrucciones De Uso

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
60
50
50
40
30
25
20
15
10
9
0
Potatoes Stew
100
90
80
Vitamin C (%)
0
100
60
90
50
80
40
77
70
30
65 65
60
20
50
10
40
0
34
30
20
10
0
Spinach Broccoli
90
60
30
20
8
Beef rolls Red cabbage Boiled chicken
Cooking time in
pressure cooker
78
66 66
47
42
i e
l
)
Brussels sprouts Red cabbage Kohlrabi
Vitamin convent
with conventional
cooking (%)
60
Cooking time in
normal pot
64
e t
Vitamin convent
with pressure
cooking (%)