We decided on non-pressurized steam cooking because of the advantages it offers over cooking in a pan. For example, when you cook vegetables in a pan, the majority of the minerals, vitamins, flavors and colors transfer into the cooking water and are then thrown away. This means that the vegetables not only lack valuable nutrients, but you also have to add things like fat and salt to make them taste better.
Besides this, the pressure cooker wouldn’t be any quicker. In the Thermomix® appliance, you cook in a stack, in 3–4 different containers at the same time (sauce in the bowl, rice/potatoes in the simmering basket, meat/fish/vegetables in the Varoma® and Varoma® tray), and while the Thermomix® is cooking and stirring, you’ve got plenty of time to do other things.
