• How pressure cooking works

    With the pressure cooker you cook faster and healthier. This has several reasons.

    The boiling point of water is 100°C. Once this temperature is reached in a cooking pot, it remains constant until the heat source is turned off.

    In contrast to conventional cooking, the use of the pressure cooker lid prevents the escape of water vapour generated during the cooking with its airtight seal.

    The pressure ensures that the temperature in the pot can rise well above 100°C. The maximum temperature is 120°C. Through the exact setting of the pressure regulating valve, the pressure can be adjusted manually by the user.

    A lower temperature (cooking stage 1) is suitable for more delicate foods such as vegetables and fish, a higher temperature (cooking level 2) is recommended for stews and meat dishes.

    The advantage of the higher temperature is due primarily to the much shorter cooking time and the resulting energy saving effect.

    The advantage of the higher temperature is due primarily to the much shorter cooking time and the resulting energy saving effect. Because of this, the food is healthier and tastier

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