Operation Manual

9
Cooking methods for which the pressure cooker
and pressure skillet can be used
Pressure cookers can be used for almost any
method of cooking:
boiling, braising, steaming and browning.
When using the cooker with the lid closed,
ensure that the maximum filling level is not
exceeded.
The fill level indicator at the inside of the cook-
er indicates the required liquid level.
See figure H
Maximum filling level:
The maximum filling level for common foods is
2
/3 of the cooker's capacity (top mark).
For foods that tend to swell or foam (e.g. pulses,
rice, noodles, broth and dried vegetables), do not
exceed the lower mark, so that the cooker is not
more than half full.
Minimum fill level:
Please note that the cooker must always contain at
least
1
/4 litre (2 cups) of liquid, irrespective of
whether the perforated insert is used or not.
Cooking without the inset
Preparing meat
See figure I
Browning with or without fat:
1. Heat the cooker without fat at medium heat
(approx.
2
/3 of maximum heat).
2. Wait for approx. 3 to 4 minutes.
3. Sprinkle a few drops of cold water onto the
bottom of the cooker. If they remain in droplet
shape and “dance” around on the pot base, the
browning temperature is reached.
4. If required, add some fat.
5. Place the unsalted meat into the cooker and
press it against the base. If the meat now sticks
to the stainless steel surface, do not try to
remove it. After about 2 minutes, it will have
become unstuck again.
6. Turn the meat over (see step 5) and season the
sealed side of the piece as required.
7. Add the other ingredients you wish to cook
together with the browned meat.
8. Add liquid as prescribed in the recipe. In all
cases, ensure that there are at least 2 cups of
liquid
1
/4 litre) in the cooker.
9. Close the cooker. (see chapter 7).
10. Set the hob to the highest temperature.
If you have cooked meat (e.g. tongue) or a sausage
with skin in the cooker, there is a risk of a pressure
build-up under the skin. Do not pierce the skin as
long as it is swollen as you could otherwise scald
yourself!
Caution:
Always add enough liquid for steam to form, and
make sure that the liquid in the pressure cooker
does not evaporate completely. Never allow the
cooker to “cook until dry,” as the resulting over-
heating could damage the cooker (e.g. melt the
base or damage the safety mechanisms) and the
burner. In case of overheating, never remove the
cooker from the burner. Simply turn off the
burner and let the cooker cool down for a while
on it. Have the pressure cooker checked by
Fissler Customer Service before you use it again.
FISSLER BLUE-POINT
070405-BluePoint_Eng.qxd 25.05.2007 7:54 Uhr Seite 9