Pressure Cookers Cook Faster: Because food cooks faster at higher temperatures, this cooking utensil works its magic by creating the necessary pressure to increase the temperature without burning the food. For example, water (which at sea level normally boils at 212° Fahrenheit) boils under pressure when the temperature is 30-50° higher than normal. The food cooks thoroughly and evenly, the nutrients stay in the food, and you get... risotto in 7 minutes, artichokes in 10 minutes, beef stew in 15 minutes, cheese cake in 30 minutes... Click for PDF Kuhn Rikon Duromatic Pressure Cooking Time Charts
Pressure Cookers Cook Safer: Food properly cooked in a pressure cooker is safer, because it is cooked at higher temperatures that do a better job of killing microorganisms.
Pressure Cookers Use Less Energy: Cooking with a pressure cooker uses 70% less energy than using conventional methods of oven roasting, boiling or steaming.
A few very important pointers when cooking under pressure:
-Only fill the cooker to the recommended fill line, usually no more than 75% full. This allows room for the pressure to build and for excess steam to escape.
-Cook only foods that do not froth, foam or sputter, to prevent blockage of any of the relief valves.
-As with all cooking utensils, cleanliness is next to godliness.
-Replace any worn parts over time, like gaskets.
