1. It takes 53% less time to cook in pressure cooking.
2. Pressure cooking preserves nutritive elements and cooks delicately steamed low calorie foods.
3. Pressure cooking evokes natural flavours and impregnates food with juices and aromas.
4. The pressure cooking temperature of 121°C destroys all harmful bacteria and renders hygienic food.
5. At 121°C it sterilises drinking water and food to make them 100% germs free.
