You profit in three ways when you cook with pressure cookers: you save time, you save energy, and at the same time you conserve vitamins, minerals, nutrients and aromas.
Why is this so?
First, pressure cookers cook at temperatures > 100°C, thereby reducing the cooking time significantly. This saves you up to 70% of the time and 50% of the energy you would normally need and at the same time you conserve vitamins, minerals and nutrients.
Cooking in steam after the oxygen in the air has been expelled also ensures that the aroma and natural colors of the foods are retained.
Typical cooking times:
- 15 minutes for a delicious stew – in a normal stew pot it takes almost twice as long.
- 20 minutes for juicy beef roulades – in a normal stew pot it takes almost five times as long.
- Nine minutes for boiled potatoes – in a normal stew pot it takes almost three times as long.