TRAMONTINA PRESSURE COOKER |
USER MANUAL
5
The structure of a pressure cooker consists of a regular cooking pot and a special lid
that locks in place on the top of the cook pot. When the cooker is heated up, steam is
sealed inside and creates pressure. With this high pressure, the internal temperature in
the cooker is raised above the normal boiling point of water, which leads to a faster and
healthier cooking process.
FASTER
On average, a TRAMONTINA pressure cooker prepares food up to 3 times faster than
conventional cooking methods. Meals that can take up to one hour with conventional
cooking can be ready in as little as 20 minutes with a TRAMONTINA pressure cooker.
TASTIER
Food tastes better when it is prepared by a TRAMONTINA pressure cooker. The shorter
cooking time allows food to retain its full and natural flavor. Less seasoning is required,
up to half of what you would normally use and very little flavor is actually lost during
cooking. Unlike microwave cooking, meat prepared in a TRAMONTINA pressure cooker
is golden brown. Simply sauté, then cook under pressure. It is delicious!
HEALTHIER
More Vitamins and minerals are retained in food prepared by a TRAMONTINA pressure
cooker. We all know that the longer food cooks, the more nutrients will be lost.
TRAMONTINA pressure cookers help food retain more than twice their vitamins and
nutrients compared to conventional stove-top cooking, by using less water.
MULTI-FUNCTIONAL
A TRAMONTINA pressure cooker can be used for steaming, simmering, stewing,
roasting and even defrosting. Cooking time is saved for everything from delicate soups
and desserts to hearty meat dishes.
INTRODUCTION & BENEFITS
Summary of Contents for TRAS 0512
Page 2: ......
