Operation Manual

FISSLER VITAVIT
®
26
There are three different ways of depressur-
izing the cooker:
1. Cool the cooker under running water
See Fig. N
Hold the cooker under the water tap and run
gently flowing cold water over the lid – but not
over the handle or main control valve – 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. If steam still escapes, hold the cooker
under the water tap again Repeat this until no
escaping steam can be seen or heard when the
safety slide is moved. To open, briefly release
the safety slide and then push it all the way to
the front.
2. Release steam
See Fig. O
With the help of the safety slide, you can release
the steam in intervals, little by little. When the
indicator rod has fallen back into its socket
completely, shake the cooker and move the
safety slide. The remaining steam will then es-
cape through the Euromatic. Repeat these steps
until no escaping steam can be seen or heard
when the safety slide is moved. To open the
cooker, briefly release the safety slide and then
push it all the way forward.
3. Set aside to cool off
With this method, it takes quite a while for the
temperature to fall. It should thus not be used
for foods with very short cooking times, such as
fish or vegetables, 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.
When the indicator rod is no longer visible,
shake the cooker gently and then activate the
safety slide. Repeat this until no escaping steam
can be seen or heard when the safety slide is
Important:
Never force the cooker open. It may only be
opened if the indicator rod has fallen back
into its socket completely and no more steam
escapes when the safety slide is moved.
Always shake the cooker before you open it.
This will prevent pockets of steam which
might be caught within the food from spatter-
ing up when the pressure cooker is opened.
If you do not do so, you are in serious dan-
ger of suffering burns and scalding by the
escaping steam and food.
Important:
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!