cooking basmati rice

With Pressure, all the tomatoes are blanched perfectly evenly, so they are all easy to peel in the same way while staying raw inside.

With Pressure, broccoli cooks perfectly and is ready in 1 minute! Flavours and colours are enhanced.

Carrots cook perfectly in next to no time with Pressure. Because they never come into contact with water, the flavour stays intact and the carrots keep their bright colour.

Cooking courgettes perfectly while keeping their texture and flavour intact is a delicate task. Pressure makes it quick and easy.

Cooking chard means preserving the colour and integrity of the leaf while bringing out its delicate flavour. Pressure does this and more, with even, consistent results.

Perfect, even cooking of potatoes without making them watery or spoiling the product. Pressure does this and more, with consistent, flawless results.

Whether white or green, asparagus is one of the most delicate vegetables and needs careful cooking. Pressure preserves its colour, flavour and texture.

With Pressure you can make a clam sauté in about 1 minute. All you need is clams rinsed in water, with no need to soak them.

Thanks to sous-vide steam cooking, mussels and clams are ready in 3 minutes. Their saltiness, tenderness and taste of the sea are preserved and enhanced.

The power of pressure combined with steam's ability to transfer heat makes Pressure the best healthy cooking system on the market.

Pressure is the ideal tool for cooking salt cod and preparing it for mantecatura. The fish stays tender and firm, without absorbing any excess water. A creamy mantecato is guaranteed.

Dentex cooks perfectly with minimal weight loss, thanks to Pressure. The flesh stays tender and the flavour remains intact.

The power of pressure combines with that of steam, allowing octopus to be cooked quickly with extraordinary results.

Cuttlefish is a very delicate product. Jar cooking is the ideal method. Pressure has everything you need for perfect, sterile jar cooking and a tender, intact product.

Gentle cooking: the crab is immersed in the steam of Pressure, delivering impeccable results. The product is perfectly preserved, with its flavour and flesh intact

Pressure is ideal for achieving excellent results when cooking lobster. The product loses no weight and, as it never comes into contact with water, keeps its flavour and texture intact.

Duck cooked sous-vide with Pressure keeps all its flavour, with no contact with water. Thanks to the core probe, cooking is perfect.

Hen, silverside of beef and salted tongue are perfected using Pressure. Thanks to pressurised steam cooking, the flavour stays intact and the meat tender.

Thanks to Pressure, sous-vide cooking produces a perfectly cooked shank that is still tender and juicy. And all the flavour is preserved.

With Pressure all the flavour of guinea fowl is enhanced by sous-vide cooking. The result is delicious: the guinea fowl meat becomes incredibly tender while retaining all its flavours.

Thanks to steam cooking, mussels are ready in less than a minute and a half. The speed of cooking preserves all their qualities, such as saltiness and tenderness, retaining and enhancing the taste of the sea.

Sous-vide cooking delivers unrivalled results in terms of the flavour and tenderness of the meat. To achieve these results, you need equipment that gives you absolute control over the cooking process.

Pressure once again demonstrates its versatility with sous-vide braised beef, which stays incredibly tender and succulent. Low, constant temperatures enhance the flavour of the meat for an unrivalled result.

Being able to cook rice with consistent results is one of the fundamental requirements of any professional kitchen. Pressure achieves this in a short time while retaining all the nutritional qualities of the rice.

The versatility of the pressure oven proves even more useful when handling cooking processes that are repeated several times a day in the kitchen: perfectly al dente Venere rice is always guaranteed.

The flavour of lentils is enhanced by cooking with Pressure. The cooking water is not lost but absorbed by the lentils, making them tender and tasty.

A legume with an intense flavour that is difficult to cook properly in a short time when starting from dried. Pressure considerably reduces cooking times and delivers astonishing results in terms of flavour and tenderness.