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1. Présentation succinte du fonctionnement d’un autocuiseur
Depuis le lancement du premier autocuiseur, le princi-
pe de base de son fonctionnement est resté le même.
Un récipient hermétiquement fermé permet de cuire
sous pression les mets à des températures dépassant
les 100° C, car la surpression régnant à l‘intérieur de
l’appareil augmente le point d‘ébullition de l‘eau, ce qui
réduit donc considérablement les temps de cuisson.
L‘utilisation d’un autocuiseur permet ainsi de réaliser
d’importantes économies de temps (de cuisson) :
jusqu‘à 70 % en moyenne.
L’élimination de l’oxygène (nocif) de l‘air et la brièveté
des temps de cuisson contribuent à conserver toute
la qualité des aliments, les vitamines, sels minéraux et
arômes étant bien mieux préservés que dans le mode
de cuisson classique. Et cela se remarque même au
goût, la saveur des aliments étant plus intense.
0  %
1 0  %
2 0  %
4 0  %
5 0  %
6 0  %
7 0  %
8 0  %
9 0  %
1 0 0  %
3 0  %
91%92%
88%
63%
71%
49%
Brocolis Pommes de terre Carottes
Teneur en vitamine C par rapport aux aliments crus
Comparaison des Temps de Cuisson
14min.
16min. 11 min.
14min.
29min.
Marmite traditionnelleAliments crus
8 min.
Carottes
Pomme de terre
Brocolis
Autocuiseur vitavit®
Présentation succinte du fonctionnement d’un autocuiseur
56
140901_03_GAL_Vitavit_edition_F.indd 56 04.02.15 09:39
58


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