User Guide

• It’s a myth that different tastes are detected on different regions of our tongues. As
you chew, hot foods cool in your mouth increasing the taste intensity. The taste
receptors on our tongues are most active when foods are between 86°-95°F.
• Pressure cooking is 70% faster than traditional stovetop cooking methods.
• Pressure cooking creates moist heat and raises the boiling point of liquids, so moisture
stays locked into food longer.
• High altitudes affect pressure cooking. If you live in high-altitude areas, a general
rule of thumb is to increase cooking times by 5% for every 1,000 feet above a
2,000-foot elevation.
FUN FACTS