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Kuhn Rikon Duromatic Pressure Cooker with long handle - 3.5 litres

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Kuhn Rikon Duromatic Pressure Cooker with long handle - 3.5 litres

kuhn rikon

5.0 out of 5 stars See all reviews (2 customer reviews) More about this product

Price:	�89.99
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Product details

Product Dimensions: 35.6 x 22.9 x 10.2 cm ; 3.2 Kg
Boxed-product Weight: 4 Kg
Delivery Destinations: Visit the Delivery Destinations Help page to see where this item can be delivered.
Item model number: 3050
ASIN: B000H89P88
Date first available at Amazon.co.uk: 21 Nov 2007

Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)

Amazon.co.uk Sales Rank: 70,116 in Kitchen & Home (See Bestsellers in Kitchen & Home)
Popular in this category:
#45 in Kitchen & Home > Kitchen & Dining > Cookware > Pressure Cookers

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5.0 out of 5 stars (2 customer reviews)

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6 of 6 people found the following review helpful:

5.0 out of 5 stars The best, 29 Dec 2008

By	Bluebell (UK) - See all my reviews (TOP 500 REVIEWER)

I am a devotee of pressure cookers. I've used pressure cookers for over 40 years (I started young!) and think that this brand is the best. I have 3 small and 3 large (tall) ones that cover small and large quantities. I've still use one of this brand I bought 30 years ago. I cook virtually all vegetables that are normally cooked in water/stock in pressure cookers. If I can give a tip from long experience, don't put the veg on the shallow trivet supplied with the cooker, instead use a steamer basket that that lifts the veg well above the level of the water as this ensures that your vegetables are effectively steamed quickly and don't get soggy. Things like cabbage, cauliflower, potatoes and swede are much nicer done this way than when boiled in water. Floury potatoes for mash aren't soggy and fluff up beautifully when mashed.
Another benefit, is that once the pressure has been released, the veg can sit on the trivet above the hot water to keep warm until served without spoiling.
Suet puddings, such as steak and kidney, cook much more quickly than merely immersed in simmering water as do dried beans and cereals such as barley.
The only caveat to pressure-cooking is that timing is of the essence. You need to use timers with minutes and seconds. For example, broccoli florets need less than a minute (depending on taste) after full pressure is reached.

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6 of 6 people found the following review helpful:

5.0 out of 5 stars Superb, 7 Dec 2007

By	P. BALCON "Star Gazer" (Norfolk, UK) - See all my reviews (REAL NAME)

It's the bottom of their range, but it's still seriously good. Beautifully made and does the job. Much friendlier to use than my old Prestige Hi-Dome, and easy to keep clean. That about covers it!!

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