Operation Manual

FISSLER VITAVIT
®
23
closed. The volume indicator inside the
cooker will help you when adding liquids.
See Fig. F
Maximum volume:
The maximum volume for common foods is 2/3
of the cooker’s capacity (upper mark).
For foods which swell or foam (e.g. legumes,
rice, noodles, broths, or dried vegetables), the
volume may not exceed the lower mark. The
cooker is then half full.
Minimum volume:
Please remember that the cooker must always
contain at least 1/4 liter (2 cups) of liquid when
cooking with or without the inset.
Important:
Always add enough liquid for steam to form,
and make sure that the liquid in the pres-
sure cooker does not evaporate completely.
Never allow the cooker to “cook until dry,”
as the resulting overheating 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.
Cooking without the inset
Preparing meat
See Fig. G
1. Browning with fat:
– Turn the burner to medium high to high, and
heat up the pressure cooker on it.
– Conduct the water drop test*. As soon as the
cooker is hot enough, add fat.
– Brown the meat on the bottom of the cooker,
reducing the heat if necessary. Then add the
other ingredients as usual.
– Use the amount of liquid called for in your
recipe, but at least 2 cups, or a good 1/4 liter.
– Close the cooker (see Chapter 7).
– Turn the burner to high.
2. Browning without fat:
– Turn the burner to medium high to high, and
heat up the pressure cooker on it.
– Conduct the water drop test*.
– Place the meat in the hot pressure skillet or
on the bottom of the pressure cooker, reduc-
ing the heat if necessary. If the meat “sticks”
to the bottom, do not try to remove it. After
about 2 minutes, it will loosen by itself.
If you have cooked meat with skin (e.g. tongue)
or sausage with casing which can swell when
under pressure, do not pierce the skin as long
as it is swollen. This could result in scalding!
* Water drop test: When drops of water sprin-
kled onto the bottom of the cooker “dance a-
round,” the right temperature for frying has
been reached.