Operation Manual

FISSLER VITAVIT
®
21
3. The vitavit pressure cooker
safety systems
• Main control valve:
1. with the indicator rod with markings for
Gentle Setting I and Speed Setting II
2. with cooking setting selection
3. with pressure limitation function (If the
selected cooking setting is exceeded, the
main control valve automatically shuts off,
at a maximum of 1.5 bar.)
• Fissler Euromatic:
1. for automatic depressurizing of the cooker
2. as a residual pressure block (When the
safety slide is under pressure, it is blocked
by the valve gate and cannot be opened.
The pressure cooker can only be opened
when it is completely pressureless.)
3. with a safety function if the lid has been
closed incorrectly (The valve does not seal
the opening in the lid and thus does not
permit pressure to build.)
4. with a pressure limitation function (If there
is a defect in the safety valve in the main
control valve, the Euromatic automatically
expels steam.)
• Rubber gasket
• Safety slide in the lid handle (works with
Euromatic):
1. to reduce pressure by releasing steam
2. to unlock the lid before it is removed
• Bayonet locking system: ensures secure clo-
sure under pressure
• Reach-through safety handle for safe handling
4. About the pressure cooker
The vitavit pressure cooker makes perfect cook-
ing results easy. Because of the high tempera-
ture in the pressure cooker, foods cook more
quickly, while valuable vitamins and minerals
are preserved. You save up to 70% of the usual
cooking time and conserve up to 50% of the
energy.
The cooking process begins automatically with
the Fissler Euromatic, which expels the air
from the pressure cooker. This means that the
oxygen in the air, which can destroy important
vitamins during cooking, cannot affect the vita-
min content and aroma.
Using the main control valve, you can select the
correct cooking setting for the food you are pre-
paring.
At Gentle Setting I, for vegetables and other
delicate foods, the temperature is approximate-
ly 109°C (about 0.4 bar). At Speed Setting II,
for stews or meat dishes, it is approximately
116°C (about 0.8 bar). If the operating pres-
sure for the selected setting in the pressure
cooker is exceeded, steam is released
automatically, at a maximum of 1.5 bar.
If vegetables are cooked in the perforated inset
in steam instead of in water, most of the water-
soluble vitamins are preserved.