Healthy: Because very little water is used in pressure cooking and because the pressure cooker is a "closed system," few vitamins and minerals are lost to the cooking water or dissipated into the air. Vegetables are not exposed to oxygen and retain their vitamins, minerals and their vivid colour. Low fat, high protein beans and legumes, are frequently avoided because of their long cooking time under normal cooking conditions. In a pressure cooker, however, most beans and legumes can be cooked in less than 15 minutes.
Better tasting: Better taste is the direct result of the health benefits explained above. Moreover, for dishes such as stews and pasta sauces, the pressure actually causes the ingredients to quickly mingle and their flavors to intensify. Pressure cookers keep the natural flavour in the food.
More time for YOU: Cooking with the Duromatic takes about 1/3 of the usual cooking time, with an energy saving of up to 70% and, in many instances, faster even than in a microwave. This means more time to exercise or relax and enjoy your home.
Some sample times include:
||Pressure Cooking Time (mins)||Traditional Time (mins)|
|Artichokes||8 - 12||40 - 45|
|Black Beans||10 - 12||150|
|Whole Chicken||5 / lb||15 / lb|
|White Rice||5||15 - 25|
|Brown Rice||20 - 22||45|
|Whole New Potoatoes||5 - 6||25 - 30|
|Beef Stew||15 - 20||120|