Fissler vitavit - How Pressure Cooking Works; Principle of Pressure Cooking; Nutrient and Flavor Preservation

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.
S
pinach
B
roccol
i
Brussels sprouts
Red cabbag
e
K
ohlrabi
V
itamin C (%)
V
itamin convent
w
i
t
h
convent
i
ona
l
cooking (%
)
V
it
a
min
co
nv
e
n
t
w
i
t
h
p
ressure
c
ooking (%)
0
10
20
30
40
50
60
7
0
80
90
34
65 65
77
66
78
42
66
47
64
100
Ti
m
e
i
n m
i
n
u
t
es
C
ooking time in
p
ressure coo
k
er
Cooking time in
n
orma
l
pot
0
10
20
30
40
50
60
7
0
80
9
0
9
25
15
50
20
90
8
60
30
60
Po
t
a
t
oes
Ste
w
B
eef
r
o
ll
s
R
ed cabbag
e
B
oiled chicke
n
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.
S
pinach
B
roccol
i
Brussels sprouts
Red cabbag
e
K
ohlrabi
V
itamin C (%)
V
itamin convent
w
i
t
h
convent
i
ona
l
cooking (%
)
V
it
a
min
co
nv
e
n
t
w
i
t
h
p
ressure
c
ooking (%)
0
10
20
30
40
50
60
7
0
80
90
34
65 65
77
66
78
42
66
47
64
100
Ti
m
e
i
n m
i
n
u
t
es
C
ooking time in
p
ressure coo
k
er
Cooking time in
n
orma
l
pot
0
10
20
30
40
50
60
7
0
80
9
0
9
25
15
50
20
90
8
60
30
60
Po
t
a
t
oes
Ste
w
B
eef
r
o
ll
s
R
ed cabbag
e
B
oiled chicke
n
How pressure cooking works
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100742Fissler 02_GAL_Vitavit_edition_GB.indd 28 19.07.2010 9:35:51 Uhr