Product Description
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Product description Create meals in minutes with the Kuhn Rikon
Duromatic pressure cookware saucepan. Made of stainless steel,
this saucepan style cooker feeds eight to ten people. With up to
70% reduction in cooking time and 70% energy savings, this
saucepan is both fast and environmentally friendly. This pressure
cooker locks in s, ents and flavor that are lost with
conventional cookware -- making it easy for you to create
y, delicious meals for yourself and your family, using a
lot less energy and time. This saucepan includes a trivet for
steaming and is backed by a 10 year manufacturer's warranty.
8-3/4" diameter, with a 7 quart capacity .com Beginning in the
1930s, two successive generations of busy cooks used pressure
cookers to prepare family meals. The next generation, with
memories of valves dancing and hissing on stovetops, snubbed
pressure cookers. Now pressure cookers have come back, those old
valves replaced by modern versions that ensure safety while
delivering the speed, ease, and tional benefits of pressure
cooking. Pressure cooking also saves 70 percent of the energy
normally consumed while cooking. This heavyweight,
stainless-steel beauty is a fine example of contemporary
engineering and style. Its mirror finish gleams, and its black
handles--including a loop handle for two-handed lifting--stay
cool. Pressure-cooking traps steam to heat foods at temperatures
higher than boiling. An aluminum disk in the base, sandwiched by
stainless steel, speeds the process even more through fast heat
conductivity. It's safe on electric, , ceramic, and induction
stovetops. Little water is required, so ents, flavor, and
color are not boiled away. Vegetables emerge vibrantly colored
from the steamer insert. Stews, soups, beans--even meat loaf,
pork chops, and desserts such as bread pudding--come out tasty
and tious. (A booklet containing dozens of recipes is
included.) You can brown meats in the pot before the lid is
locked on, or use the pot without the lid. The stem of the
operating valve shows high and low pressure so you can adjust
heat for different foods. After cooking, the pressure can be
reduced slowly (just let the cooker sit for a while), normally
(press the pressure indicator), or quickly (run tepid water on
the lid's rim). Safety measures abound: the lid twists onto the
pot; a rubber ket ensures a tight seal. A vent releases steam
if pressure builds too high, as does a valve that also locks the
lid when any pressure whatsoever is inside the cooker. Cleanup is
a bit involved: hand wash the pot, ket, and lid with a mild
detergent, then lightly oil the ket. Normally the valve is
self-cleaning, but if food passes through it, disassembly is
required. Minor cleaning inconvenience, though, should not
overshadow the major convenience of pressure cooking. --Fred
Brack
.com
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Beginning in the 1930s, two successive generations of busy cooks
used pressure cookers to prepare family meals. The next
generation, with memories of valves dancing and hissing on
stovetops, snubbed pressure cookers. Now pressure cookers have
come back, those old valves replaced by modern versions that
ensure safety while delivering the speed, ease, and tional
benefits of pressure cooking. Pressure cooking also saves 70
percent of the energy normally consumed while cooking.
This heavyweight, stainless-steel beauty is a fine example of
contemporary engineering and style. Its mirror finish gleams, and
its black handles--including a loop handle for two-handed
lifting--stay cool. Pressure-cooking traps steam to heat foods at
temperatures higher than boiling. An aluminum disk in the base,
sandwiched by stainless steel, speeds the process even more
through fast heat conductivity. It's safe on electric, ,
ceramic, and induction stovetops. Little water is required, so
ents, flavor, and color are not boiled away. Vegetables
emerge vibrantly colored from the steamer insert. Stews, soups,
beans--even meat loaf, pork chops, and desserts such as bread
pudding--come out tasty and tious. (A booklet containing
dozens of recipes is included.) You can brown meats in the pot
before the lid is locked on, or use the pot without the lid. The
stem of the operating valve shows high and low pressure so you
can adjust heat for different foods. After cooking, the pressure
can be reduced slowly (just let the cooker sit for a while),
normally (press the pressure indicator), or quickly (run tepid
water on the lid's rim).
Safety measures abound: the lid twists onto the pot; a rubber
ket ensures a tight seal. A vent releases steam if pressure
builds too high, as does a valve that also locks the lid when any
pressure whatsoever is inside the cooker. Cleanup is a bit
involved: hand wash the pot, ket, and lid with a mild
detergent, then lightly oil the ket. Normally the valve is
self-cleaning, but if food passes through it, disassembly is
required. Minor cleaning inconvenience, though, should not
overshadow the major convenience of pressure cooking. --Fred
Brack