Operation Manual
D
GB
F
NLIEPGRTRRUSSPLCZARA
Cooking with the vitavit
®
/ Depressurizing the vitavit
®
37
Red ring:
“The temperature in the cooker is too high. The cooker will automatically begin to release steam to regulate the
temperature. You need to turn down the heat source.”
Theenergysourceshouldberegulatedsothatthetrafclightindicatordoesnotentertheredzone.Otherwise,the
cooker will lose liquid due to the release of steam.
Important:
Make sure that the liquid in the pressure cooker never completely vaporizes. (See information in Chapter 5.)
Cooking times
The actual cooking time begins once the selected cooking setting (green ring) has been reached. You will find the
cooking times for various foods in Chapter 9.
Basic rules:
1. The cooking time at Setting 2 is about ½ to ⅓ of the normal cooking time.
2. The cooking time at Setting 1 is about 50% longer than at Setting 2.
3. Cooking times for the same food can vary, since the amount, size and consistency of the foods influence the
cooking time.
For example, boiled potatoes:
Conventional cooking time Cooking time at Setting 2 Cooking time at Setting 1
About 30 min. About 12 min. About 18 min
At the end of the cooking time, remove the pressure cooker from the heat source and depressurize it. (See
information in the following chapter.) Only then can you open it.
7. Depressurizing the vitavit
®
Important:
Never try to force the pressure cooker open. The cooker can only be opened when the traffic light indicator
has fallen into its socket completely and no more steam escapes when the release button is activated. Once the
cooker has been depressurized, the release button can be easily pressed in order to open the cooker. Always
gently shake the cooker before you open it, to release steam pockets that may have formed in the food. If you do
not do this, you may be scalded by spattering food and steam.
When using the vitacontrol electronic cooking assistant, remove it before depressurizing the pressure cooker
and protect it from moisture.
There are 4 ways to depressurize your vitavit
®
.
The way you depressurize depends on the food you are cooking. For foods that tend to foam or rise, such as legu-
mes, soups or stews, or for foods with a delicate peel, such as jacket potatoes, do not select a method that reduces
the pressure quickly, as this could cause the food to be ejected or the peel to burst.
100742Fissler 02_GAL_Vitavit_edition_GB.indd 37 19.07.2010 9:35:57 Uhr