Introducing the Kuhn Rikon Pressure Cooker, an exceptional kitchen companion designed to transform your cooking experience. This innovative pressure cooker combines Swiss engineering with the highest quality materials to deliver exceptional results in a fraction of the time. Its versatility allows you to effortlessly prepare a wide range of dishes, from tender meats and succulent stews to wholesome vegetables and fluffy rice, all while preserving nutrients and flavors. Experience the convenience and efficiency of the Kuhn Rikon Pressure Cooker and elevate your culinary skills to new heights.

Kuhn Rikon pressure cooker 8 5 Qt Silver

8.6
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Kuhn Rikon Pressure Cooker 8 5 Qt Silver: The Perfect Addition to Your Kitchen Are you looking for a reliable and efficient way to cook your favorite meals? Look no further than the Kuhn Rikon Pressu...

Kuhn Rikon Duromatic Comfort 4 L Pressure Cooker

9.4
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⋅ With specially developed Smartphone-App
⋅ Saves 70% of energy
⋅ Temperature sensor

Kuhn Rikon 3762 Duromatic Top Stainless Steel Pressure

8.6
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⋅ 6 litre/24 cm (diameter) pressure cooker - can be used to prepare a huge variety of foods/meals and will produce up to 6 servings
⋅ Features an advanced, spring-loaded valve that acc...

Kuhn Rikon Duromatic Hotel Stainless Steel Pressure Cooker

8.6
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⋅ This Swiss made pressure cooker is made for fast meals and long term heavy-duty use. Five safety features. Ideal for large families. The two side handles are designed for easy lifting and comp...

Kuhn Rikon Duromatic Stainless Steel Saucepan Pressure Cooker

8.6
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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 peopl...e. 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 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

Kuhn Rikon Stainless Steel Duromatic Saucepan Pressure Cooker

8.6
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Product Description Product description Speed up your cooking time by up to 60 percent and save energy with this Kuhn Rikon pressure cooker. This pressure cooker takes the guess work out of cooking ...your meals and features an automatic locking system, and spring loaded precision valve for user friendly operation. The cooker also features five safety steam-release systems, and two heat resistant handles for the ultimate safe pressure cooker. The stainless steel construction ensures durability, and also features an aluminum core for rapid heat absorption and even browning. This pressure cooker is perfect for making stocks, risotto, roasts and even cheesecakes. Backed by a ten year limited warranty, it also comes with the Quick Cuisine cookbook for even more recipe ideas. 8-3/4" diameter, with 5-1/4 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 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

Kuhn Rikon Duromatic Stainless Steel Saucepan Pressure Cooker

8.4
More Info

⋅ 3-3/4-quart pressure saucepan made of 18/10 stainless steel that won't interact with food
⋅ Solid thermal aluminum sandwich in bottom for even browning and rapid heat absorption
⋅ Five over-pressure safety systems, UL listed; automatic locking system; spring-loaded precision valve
⋅ Saves time and 70 percent of energy normally consumed while cooking
⋅ Measures 7.5 inches in diameter; 10-year warranty

Kuhn Rikon Duromatic Ergo 7 L Pressure Cooker

8
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⋅ Saves up to 70% energy and cooking time
⋅ Retains vitamins and minerals
⋅ Diameter: 8.66 inch

Kuhn Rikon Duromatic Top Model Energy Efficient Pressure

8
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⋅ Pressure cooker saves time, money, and 70 % of conventional cooking energy
⋅ 18/10 stainless steel with solid aluminum core in base heats quickly
⋅ New generation system is quiet and safe; cooks in 1/3 the time of conventional methods
⋅ Spring-loaded precision valve; integrated lid locking; 5 safety releases
⋅ Made in Switzerland; 10-year warranty
⋅ NOTE: User manual is uploaded in this page - kindly refer it

Best Kuhn Rikon Pressure Cooker
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