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1. Krátké vysvětlení rychlovaření
Základní princip rychlovaření se od zavedení prvního
tlakového hrnce nezměnil. V pevně uzavřeném hrnci
se vaří pod tlakem při teplotách nad 100°C, vzniklý
přetlak uvnitř hrnce zvyšuje bod varu. Doba vaření se
mnohonásobně zkracuje. Vaření v tlakovém hrnci šetří
proto průměrně až 70 procent času.
Vyloučením vzdušného kyslíku a také krátkou dobou
vaření jsou potraviny vařeny zvlášť šetrně. Vitamíny,
minerály a aromatické látky zůstávají ve srovnání s
normálním vařením výrazně lépe zachovány. A také to
chutná: vlastní chuť potravin je překvapivě intenzivní.
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%
Brokolice Brambory Mrkev
Zachované množství vitaminu C v porovnání se
syrovými ingrediencemi
Porovnání celkové doby vaření
14min.
16min. 11 min.
14min.
29min.
žný hrnecSyrové ingredience
8 min.
Mrkev
Brambory
Brokolice
Tlakový hrnec vitavit®
Krátké vysvětlení rychlovaření
326
140901_13_GAL_Vitavit_edition_CZ.indd 326 04.02.15 09:43
328


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