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By email (sales@kuhnrikon.co.uk) or telephone (01902 458410 ) – we’re here to help 8.30am – 5.00pm, Monday to Friday.

Our postal address is:- Kuhn Rikon UK Ltd. Landport Road, Wolverhampton. WV2 2QJ.

Published in: Customer support

If you want to cancel or change an order before it has been despatched please contact us and we will issue a full refund.

If, for any reason, you decide you don’t want your purchases, after they have been despatched, then we will refund or exchange in accordance with your legal rights.  Please report the matter to us immediately and certainly within 14 days of receiving the goods, either email or phone Customer Services (tel. 01902 458410 – Mon to Fri 8.30am to 5.30pm).

Published in: Customer support

We offer FREE delivery to the UK mainland on all orders worth £25.

Orders for less than £25 to the UK mainland will incur a charge of £3.50.

Only one carriage charge will be applied to an order, even if there is more than one consignment.

Published in: Customer support

Standard delivery is within 2 - 3 working days (Monday – Friday).

You can request Next Day delivery (provided your order is placed by 1.00pm). All orders for Next Day delivery are charged £4.95. Delivery will be on the next working day.

Published in: Customer support

If you, as a private individual (and not in the course of a business) buy from us over the website (without any face to face contact) you are entitled to change your mind, cancel your order and get a full refund. 

If you want to cancel or change an order before it has been despatched please contact us and we will issue a full refund.

If, for any reason, you decide you don’t want your purchases, after they have been despatched, then we will refund or exchange in accordance with your legal rights.  Please report the matter to us immediately and certainly within 14 days of receiving the goods, either email or phone Customer Services (tel. 01902 458410 – Mon to Fri 9.30am to 5.30pm).

Before returning any items please phone ( 01902 458410) or email us to request a returns number.  We just need to know your name, your order number, the item reference and your reason for the return. 

To avoid damage in transit please pack items to be returned in the original carton and similar outer packaging as that in which you received the goods.  

Published in: Customer support

All pressure cooker bodies are guaranteed for 10 years.

There's a 2 year warranty on all parts subject to wear such as gaskets, handles, valves, valve caps, and internal components.

The warranty does not cover damage to the pressure cooker due to overheating, general misuse or commercial use.

Published in: Pressure cookers
Pressure cooking can help you maintain a healthy lifestyle in three ways, by providing healthy and better tasting meals and by giving you more time, plus pressure cooking uses up to 2/3 less energy than conventional cooking methods, making it healthier for the environment too.

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: 

Food
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
Pasta Sauce 20 90
Published in: Pressure cookers

Immediately after use, remove the gasket and wash the lid by hand thoroughly inside and out. The exposed inside edge of the lid should be given special attention. The gasket should be cleaned, dried and returned to the lid.

If the pressure cooker lid is hard to turn when closing, the gasket has become dried out and should be lightly rubbed with cooking oil.

The pan (not the lid) is dishwasher safe. 

If difficult stains and/or baked-in spots occur, try simply soaking the pan or adding water to the pan and bringing it to a boil. If white stains occur, this is a natural result of calcium deposits due to hard water, or starch deposits from foods like rice or beans. Such deposits are best removed with a few drops of vinegar or lemon juice.

For a "showcase shine," try a food-safe metal cleaner such as Kuhn Rikon's Swiss Cleaner. Abrasive cleaners should be avoided.

Published in: Pressure cookers

Most foods can be cooked at the higher pressure (2nd red ring) or 15 pounds per square inch (psi).

Foods that have a tendency to foam such as rice and soups must be cooked on the first red ring.

Instruction manuals and recipes will indicate if cooking at lower pressure is desired and cooking times are already adjusted.

Published in: Pressure cookers
The principle of pressure cooking is really quite simple. A pressure cooker is airtight, so pressure builds up inside the pressure cooker as the liquid inside comes to a boil. The resulting trapped steam causes the internal temperature to rise beyond what it would be capable of doing under normal room pressure. Then, put simply, the food is cooking at a higher temperature and under pressure so cooks faster.

At sea level (where the normal atmospheric pressure is 14.7 pounds per square inch), the boiling point of water is 100° C, the highest temperature which can be reached by water at that elevation. That boiling point is raised 3.3° C to 121° C under the 15 additional pounds of pressure that can be obtained in a pressure cooker. Foods cooked hotter cook faster.

A secondary benefit of the increased pressure is that it softens the fibres in foods, tenderising even the toughest of meats and beans. The increased internal temperature and the assault on the fibrous nature of foods cooked under pressure combine to decrease by two-thirds or more of the normal cooking times.
Published in: Pressure cookers