Pressure Cooker

The Taste Safe

The solution for healthy, delicious meals where time is precious.

Crucial nutrients and the different tastes of the ingredients are sealed into the pressure cooker like into a safe. Natural colours are retained, making the food cooked under pressure not only a joy to eat, but also to look at.

Whether sensitive foods like fish and fine vegetables, meats and soups, baby food, rice, or deserts – with the right inserts, nearly anything can be prepared in a pressure cooker.

Increase vitamin content: Up to 213% more provitamin A in vegetables

Preserve nutrients: Nearly 100% of nutrients are retained

Save your strength:
Cook different menu components simultaneously with inserts in the pressure cooker

Save electricity: Energy needs are cut by 20 to 50%

Conserve flavours: Foods develop their natural flavours and keep their delicious tastes

Save time: Cut cooking times by up to 70%

Savour the safety:
Technology that ensures both practical functionality and safe, easy use

Support variety: Prepare a wide variety of dishes with the right inserts and a variety of cooking levels

How does the pressure build up?

The pot and lid are tightly sealed by a sealing mechanism and rubber gasket. A minimum amount of water is poured into the pot and part of it evaporates during cooking.

This water vapour forces the vitamin-unfriendly oxygen out of the cooker through the pressure valve. Once the air is forced out, the valve closes, sealing the cooker.

The steam can no longer escape now and a higher pressure forms within the cooker.

The increased temperature shortens cooking times considerably.

The cooking temperature of level 1 is around 110°C and that of level 2 around 116°C.

The two levels enable let you cook dishes with differing sensitivity to heat in the pressure cooker. 

State-of-the-art pressure cookers from Fissler incorporate various safety features which function automatically.

For example, pressure can't build up at all unless the cooker is sealed properly.

Sealing the cooker also activates the safety systems, which limit pressure in the cooker and ensure that the cooker cannot be opened until the excess pressure has been released.

While pressure is built up in steam pressure cooking, steaming is "pressure free", because the water vapour escapes.

In this approach, the dishes are prepared particularly gently in the steam of the boiling water, at 100°C.

You do not save any cooking time with this method, however.

First press the control button on the lid handle, then turn the lid to the right until it stops and remove it.

Add the minimum amount of liquid to the pressure cooker, or more if the recipe calls for it.

Then align the red dot on the lid with the red dot on the pot handle and place the lid onto the pot.

To lock the pot, turn the handle on the lid to the left until it audibly clicks into place and the green display becomes visible in the handle.

Choose level 1 (approx. 110°C) for sensitive foods like fish and vegetables or level 2 (approx. 116°C) for components with longer cooking times like meat dishes or stews.

The yellow ring indicates that the temperature can be turned down. The green ring indicates that the desired cooking setting has been reached. The cooking time starts now.

If the red ring appears, the temperature is too high – you should turn down the stove. 

Release the steam from the pressure cooker using the control button on the lid handle and twist the lid to the right to open it.

In the vitavit^® edition design and premium models, you can release the steam through the control valve.