The Best Duramatic Pressure Cooker

Kuhn Rikon has revolutionized pressure cooking by inventing the automatic lid-locking system and the spring-loaded stationary safety valve. The only thing that hasn’t changed is the principle by sealing ingredients and liquids in, foods cook in a very short time retaining flavor and vitamins and conserving energy

Product Description

If you cook for a crowd try the Kuhn Rikon Duromatic 8-Quart Hotel Pressure Braiser. serves 6-8. Everything about it is thicker and heavier to stand up to daily use year after year. The pan has a unique 11-inch diameter so there is lots of cooking surface for browning and sauteing. The aluminum heat-conducting base is especially thick. The short, stay-cool handles save space on the stovetop and for storing. This pressure cooker features an automated lid-locking system and safety release back-up system to give you ultimate peace of mind. Its spring-loaded valve eliminates guesswork. You see the exact pressure and know exactly when to start and stop cooking. So, there is no danger of overcooking and no noisy steam escapes. It’s blissfully quiet. Cook healthy delicious meals in minutes, not hours. Easy to use with its interior fill lines, automatic locking system, and precision spring-loaded pressure release valve. Cooking with a Duromatic Pressure Cooker not only saves an incredible amount of time, it produces exquisitely delicious food. Vitamins are sealed in, instead of boiled away, vegetables keep their bright colors and flavors are so intense less seasoning is needed. While you are saving time you are also saving money and natural resources. Using a Duromatic Pressure Cooker also conserves energy. Included is Quick Cuisine Cookbook, a $14.00 value – free.

From the Manufacturer

Whether you are cooking soups, meat, vegetables or potatoes, or even sterilising babies bottles, everything is more relaxed with the Kuhn Rikon Duromatic pressure cooker and it is up to 3 times faster than conventional cooking methods too. Risotto in 7 minutes? Cr�me Caramel in 10 minutes? No problem with the Duromatic.

This 5 litre Kuhn Rikon Hotel Pressure Cooker has an elegant shape, is easy to use and is a practical classic. This model incorporates side grips which save you space on the stove top and when storing. The larger diameter and capacity of this model make it ideally suited to catering for larger events and in the gastronomy industry. Perfect for professional chefs who are used to cooking under pressure and who appreciate the fast, yet gentle preparation of the pressure cooker.

The aluminium heat-conducting base is especially thick and ensures rapid and even heat absorption on all heat sources, including induction. Three safety release systems and stay cool plastic fittings are all included in the design for your safety in the modern busy kitchen.

The interior of the pan features � and 2/3 fill level indicators. You can brown meats in the pan before the lid is locked on, or use the pan without the lid. Easy positioning triangles allow you to close the lid with the minimum of fuss, whilst all models in the Duromatic range feature the fully-automatic locking system which prevents opening while there is still pressure in the cooker. As the food begins to boil, any air present in the pressure cooker will firstly escape through the spring-loaded pressure valve and then the valve cap will move up. The pressure indication lines become visible and you are able to cook effortlessly at low (0.4 bar) or high (0.8 bar) pressure by adjusting the heat. You can then just enjoy the peace and quiet and once your food inside is ready, the pressure can be released in three safe and easy ways.

Cooking with the Duromatic takes about 1/3 of the usual cooking time, with an energy saving of up to 70%. This saves you money and is also good for the environment. Vitamins are sealed in, instead of boiled away, vegetables keep their bright colours and flavours are so intense less seasoning is needed.

Pressure cooking can be daunting, but the Instruction Manual included with your new purchase includes an extensive table of cooking times as well as cleaning and care recommendations to get you started and enjoying the benefits of this heavyweight, stainless-steel beauty. And if you needed any more encouragement to get cooking, you can also download a Fresh Food Fast recipe booklet from www.kuhnrikon.co.uk which includes at least 20 delicious ideas, including tips on how to use your new pressure cooker to produce jams and chutneys, Christmas pudding and Curried Chicken Casserole in a fraction of the normal time.

The cookware is guaranteed for 10 years against faults, but excludes normal wear and tear. Replacement parts are available separately.

See all Product description

Product description

Create meals in minutes with the Kuhn Rikon Duromatic pressure cookware saucepan. Made of stainless steel, this saucepan style cooker feeds eight to ten people. With up to 70% reduction in cooking time and 70% energy savings, this saucepan is both fast and environmentally friendly. This pressure cooker locks in vitamins, nutrients and flavor that are lost with conventional cookware — making it easy for you to create healthy, delicious meals for yourself and your family, using a lot less energy and time. This saucepan includes a trivet for steaming and is backed by a 10 year manufacturer’s warranty.

8-3/4″ diameter, with a 7 quart capacity

Amazon.com

Beginning in the 1930s, two successive generations of busy cooks used pressure cookers to prepare family meals. The next generation, with memories of valves dancing and hissing on stovetops, snubbed pressure cookers. Now pressure cookers have come back, those old valves replaced by modern versions that ensure safety while delivering the speed, ease, and nutritional benefits of pressure cooking. Pressure cooking also saves 70 percent of the energy normally consumed while cooking.

This heavyweight, stainless-steel beauty is a fine example of contemporary engineering and style. Its mirror finish gleams, and its black handles–including a loop handle for two-handed lifting–stay cool. Pressure-cooking traps steam to heat foods at temperatures higher than boiling. An aluminum disk in the base, sandwiched by stainless steel, speeds the process even more through fast heat conductivity. It’s safe on electric, gas, ceramic, and induction stovetops. Little water is required, so nutrients, flavor, and color are not boiled away. Vegetables emerge vibrantly colored from the steamer insert. Stews, soups, beans–even meat loaf, pork chops, and desserts such as bread pudding–come out tasty and nutritious. (A booklet containing dozens of recipes is included.) You can brown meats in the pot before the lid is locked on, or use the pot without the lid. The stem of the operating valve shows high and low pressure so you can adjust heat for different foods. After cooking, the pressure can be reduced slowly (just let the cooker sit for a while), normally (press the pressure indicator), or quickly (run tepid water on the lid’s rim).

Safety measures abound: the lid twists onto the pot; a rubber gasket ensures a tight seal. A vent releases steam if pressure builds too high, as does a valve that also locks the lid when any pressure whatsoever is inside the cooker. Cleanup is a bit involved: hand wash the pot, gasket, and lid with a mild detergent, then lightly oil the gasket. Normally the valve is self-cleaning, but if food passes through it, disassembly is required. Minor cleaning inconvenience, though, should not overshadow the major convenience of pressure cooking. –Fred Brack