Fissler vitaquick Instrucciones De Uso página 36

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Cooking with the vitaquick
Building pressure and expelling air
Set your heat source to high to heat up the pressure cooker. Steam will escape from under the lid handle (Fig. A-1),
along with the atmospheric oxygen that can destroy vitamins. This process can take a few minutes. As soon as the
Euromatic closes and no more steam is expelled, pressure will begin to build up. The cooking indicator (Fig. A-6) will
soon begin to rise.
Cooking indicator
The cooking indicator uses two markings (white rings) to show you when the relevant cooking setting has been
reached.
See Fig. M
First ring:
„Cooking setting 1 (gentle setting) has been reached"
To cook on the gentle setting, you must turn down the heat just before the first white ring becomes visible. The stove
must be regulated so that this first ring remains visible throughout the entire cooking period, but is not exceeded.
See Fig. N
Second ring:
„Cooking setting 2 (speed cooking setting) has been reached"
To cook on the speed setting, you must turn the heat down once the first white ring becomes visible. The stove must
be regulated so that the second white ring remains visible throughout the cooking period, but is not exceeded.
If the cooking indicator rises further after the appearance of the second white ring, there will be an audible hissing
and steam will escape from the control valve. This means that the heat is too intense and must be turned down,
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 (first or second white 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.
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