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Schnellkochen kurz erklärt
2
1. Schnellkochen kurz erklärt
Das Grundprinzip des Schnellkochens hat sich seit
der Einführung des ersten Schnellkochtopfes nicht
verändert. In einem fest verschlossenen Topf wird
unter Druck bei Temperaturen größer 100° C gegart,
da der im Topfinnern entstehende Überdruck den
Siedepunkt des Wassers heraufsetzt. Die Garzeiten
verkürzen sich dadurch um ein Vielfaches. Kochen mit
dem Schnellkochtopf spart daher eine Menge (Gar-)
Zeit – bis zu 70 Prozent.
Durch Ausschluss des schädlichen Luftsauerstoffs und
dank der kurzen Garzeiten werden die Lebensmittel
besonders schonend gegart. Vitamine, Mineral- und
Aromastoffe bleiben im Vergleich zum normalen
Kochen deutlich besser erhalten. Und das schmeckt
man auch: Der Eigengeschmack der Lebensmittel ist
überraschend intensiv.
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%
Brokkoli Kartoffeln Möhren
Vitamin-C-Erhalt im Vergleich zur Rohware
Gesamtgarzeiten im Vergleich
14Min.
16Min. 11 Min.
14Min.
29Min.
Herkömmlicher KochtopfRohware
8 Min.
Möhren
Kartoffeln
Brokkoli
vitavit
®
Schnellkochtopf
Schnellkochen kurz erklärt
2
140902_01_GAL_Vitavit_premium_D.indd 2 04.02.15 11:05
4


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  • the pressure in the cooker is high and the light indicator is red , the cooker release some steam but the light indicator is steel red in spit of I turn down the heat ,and still light is red , I release steam manually it become green , then after few second light indicator return red again ,also in the manual of the cooker page 30 and page 60 , the cooker must be in the green zoone and never in the red zone Submitted on 13-4-2021 at 04:51

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