The pressure cooker works under pressure that is built up in the pan.
Under pressure, the internal temperatures in the pan rise above the
normal boiling point of water, so that food is cooked more rapidly.
Introduction
Faster
The BK pressure cooker cooks food 3 times faster than other methods
of cooking. Meals that would usually take half an hour to prepare can be
on the table in just 10 minutes!
Tastier
Food tastes better when it is prepared in a BK pressure cooker. The
shorter cooking time enables retention of the natural flavours. Half as
many herbs are needed and less or no flavour is lost during cooking.
A significant difference with, for example, a microwave is that meat is
cooked faster in a BK pressure cooker and it becomes golden brown.
Delicious!
Healthier
In a BK pressure cooker, the food retains important vitamins and
minerals. We all know that the longer food is cooked for, the more
nutrients can be lost. In a BK pressure cooker, twice as many vitamins
and nutrients are retained in comparison to the usual cooking methods.
Pressure cooking also prevents the loss of vitamins and minerals, where-
by less water has to be used.Take a look at the recipes (from page 18
onwards) for the versatile uses.
3
X X
Suitable heat sources:
E