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Fissler vitaquick Manual

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1. How pressure cooking works
The basic principle of pressure cooking hasn’t changed since the first pressure cooker was invented. Foods are
cooked in a tightly closed vessel under pressure, at temperatures of over 100°C, since the high pressure that deve-
lops inside the pot raises the boiling point of water. This shortens their cooking times substantially. Cooking with a
pressure cooker saves a great deal of (cooking) time – about 70 percent on average.
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The exclusion of harmful atmospheric oxygen and the shorter cooking times also make it possible to cook the
foods very gently. Vitamins, minerals and aroma are preserved to a far greater extent than with conventional cooking
methods. And you can taste this, too, for the foods’ own flavor is surprisingly intense.
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How pressure cooking works
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  • The pressure valve does not rise and steam escaping around it. All parts are new. This happened after mistakenly did not have lid locked on and cooker was on with steam escaping and no pressure. When I corrected lid and locked it properly this problem occurred. Please advise.
    Thank you.
    Susan Submitted on 16-11-2021 at 00:22

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Others manual(s) of Fissler vitaquick

Fissler vitaquick User Manual - English - 24 pages

Fissler vitaquick User Manual - German - 18 pages

Fissler vitaquick User Manual - German - 26 pages

Fissler vitaquick User Manual - Dutch - 26 pages


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