Operation Manual

12
FISSLER BLUE-POINT
ing time depends on the quality and size of the items
being cooked, as well as personal taste. It is a good
idea to use a kitchen timer, such as the magic timer.
End of the cooking time
When the cooking time has elapsed, remove the pres-
sure cooker from the stove and depressurize it.
There are three different ways of depressurizing the
cooker:
1. Cool the cooker under running water
See figure R
Hold the cooker under the water tap and run gently
flowing cold water over the lid – but not over the han-
dle or control valve unit – until the indicator rod has
fallen back into its socket completely. Do not place
the cooker in water.
Shake the cooker, and then move the safety slide to-
ward the open position . If steam still escapes,
push the slide to the closed position and then hold
the cooker under the water tap again Repeat this un-
til no escaping steam can be seen or heard and the
safety slide can be easily moved into the open posi-
tion . Then open the cooker.
2. Release steam
See figure S
You can use the safety slide to release steam. To do
so, move the safety slide toward the open position
and hold it there. Steam will stream out of the lid
handle and over the lid. When the indicator rod has
fallen back into its socket completely and no more
steam is escaping, close the safety slide and shake the
cooker. Then move the safety slide toward the open
position again, so that the remaining steam can
escape. Keep repeating these steps until no escaping
steam can be seen or heard and the safety slide can
be easily moved into the open position . Then
open the cooker.
3. Set aside to cool off
With this method, it takes quite a while for the tem-
perature to fall. It should thus not be used for foods
with very short cooking times, such as fish or vegeta-
bles, for they can easily become overcooked while the
cooker is cooling down. It doesn’t matter, however, if
a pea soup cooks a little longer than planned.
Caution:
Never force the cooker open. It may only be
opened if the indicator rod has fallen back into its
socket completely, no more steam is escaping,
and the safety slide can be easily moved to the end
position . Always shake the cooker before you
open it. This will prevent pockets of steam which
might be caught within the food from spattering
up when the pressure cooker is opened. If you do
not do so, you are in serious danger of suffering
burns and scalding by the escaping steam and
food.
Caution:
Do not use this depressurizing method when
cooking soups, vegetables, stews, tongue, or
other foods which are pulpy or which tend to rise
or foam. Applesauce and stewed fruits should not
be made in a pressure cooker. Failure to observe
this may result in scalding!
070405-BluePoint_Eng.qxd 25.05.2007 7:54 Uhr Seite 12