Fissler Vitavit® Premium Quick Guide

Cooking with pressure is what differentiates a pressure cooker from a conventional pot. As a basic the pressure cooker always needs a minimum amount of liquid. The boiling temperature inside a pressure cooker rises from 100°C up to 116°C. The Lid with its sealing ring hermetically seals the pot. While heating up, the oxygen, that is responsible for destroying precious vitamins and nutrients, gets displaced by steam. The cooking valve always shows how much pressure is inside the pressure cooker. When the first ring appears, it’s a sign to reduce the heat. When the scond ring appears, the cooking time starts. After cooking time the pot gets easily depressurized. ​
All Fissler pressure coookers feature safety systems with patented technology and meet highest quality standards. They regulate themselves in case of too much pressure and their lid only opens when there is no more pressure inside. ​
The high boiling temperature leads to less cooking time: ​
Cooking Level 3 (Express): ½ or 1/3 of conventional cooking time (Meat & Stews) ​
Cooking Level 2: 25% longer than cooking time on cooking level 3 (Vegetables) ​
Cooking Level 1: 50% longer than cooking time on cooking level 3. (Delicate vegetables and fish) ​
Cooking times vary due to different amount, composition and size of the ingredients. ​
Example: Potatoes ​
Conventional cooking time: 30 Min ​
Cooking Level 3: 8-12 Min ​
Cooking Level 2: 13-16 Min ​
Cooking Level 1: 18 Min