Pot and lid (without cooking crown, handle and sealing ring) can be cleaned in the dishwasher. The cooking crown, lid handle and sealing ring must be cleaned by hand.

We recommend treating the pot and lid with stainless steel care if necessary or if the stainless steel surface changes visually. This makes the stainless steel more resistant to salts and acidic foods. Residues of the care products should always be washed off thoroughly.

With the new traffic light display, you are shown when you need to switch back, when the cooking level has been reached and when the temperature in the pot is too high. And it does so in the same way, regardless of which cooking level you have set. Conventional cooking displays only show when level 1 or level 2 is reached.

The specified cooking time begins as soon as the set cooking level is reached, i.e. for the Vitavit Premium as soon as the green ring is visible, for the Vitaquick as soon as the first white ring is visible.

Fish and fine leafy vegetables such as spinach, asparagus and broccoli are generally cooked at level 1 (slow cooking).

Level 2 (quick cooking level) is the perfect vegetable cooking level. Meat, potatoes, soups and stews are cooked on level 3 (express cooking level).

The cooking times are reduced to about half of the normal cooking time at level 1 and up to 1/3 of the normal cooking time at level 3. However, the exact cooking time always depends on the size and quality of the food. You can find indications for different cooking times in the instructions for use of your pressure cooker or in the cook time finder

You can use the steam cooking stage for particularly delicate foods (with very short cooking times) or for dishes that you want to season or season again in between. In general, you can also use your pressure cooker as a normal cooking pot with the help of the steam cooking stage.

Adjustable cooking levels means that the pressure cooker automatically regulates the temperature. For example, if you have selected cooking level 1 and the temperature in the pot rises above 230°F, the cooking indicator shows red and the cooking valve starts to steam down. This limits the temperature, even if you switch back once too late.

The gentle level (cooking level 1) with a lower temperature (approx. 230°F) is optimal for all delicate foods such as fish or leafy vegetables. Cooking level 2 is the perfect vegetable cooking level with a temperature of approx. 235°F. The fast cooking level (cooking level 3) with a temperature of approx. 240°F is intended for meat dishes, stews, and the like.

With the extensive accessories you can exploit the diversity of your pressure cooker:

Inserts: With the inserts you can steam (perforated insert), defrost frozen food (perforated or unperforated insert), juice fruit (perforated on unperforated insert) or prepare several dishes at the same time (different inserts stacked).

Additional lid: With an additional lid, you can also use your pressure cooker as a normal saucepan or fry pan.

• 1 – 2 Servings > 2.5L | 2.6 QT
• 2 – 3 Servings > 3.5 / 4.5 L | 3.7 QT/4.8 QT
• 3 – 4 Servings > 6.0 L | 6.3QT
• 4 – 5 Servings > 8.0 L | 8.5QT
• 5+ Servings > 10.0 L | 10.6QT

When pressure cooking, the pressure cooker must be filled to no more than 2/3 of its capacity to ensure safe operation. For foods that expand during cooking, such as rice, broth or dried vegetables, the pressure cooker must be filled to no more than half its capacity (see ½ mark). When cooking beans and other legumes, the pot may only be filled to the 1/3 mark.

A pressure cooker works under pressure, but there is no need to be anxious, because the modern pressure cookers from Fissler have various safety features that work automatically. For example, pressure can only be built up at all when the pot is also properly closed. In addition, the pressure is automatically limited and the pot can only be opened when the pressure has first been completely released.

Our patented triple safety system also makes Fissler pressure cookers particularly safe.

Clean and maintain your pressure cooker regularly. Please follow all user instructions for cooking from our user manual.

Applesauce and compotes should not be prepared in a pressure cooker, as steam bubbles can form in them and burst open when opened. For strongly foaming dishes, only fill the pot halfway; soups should first be skimmed in the open pot.

In principle, almost any cooking method is possible in the pressure cooker. You can boil or braise, steam (with insert) and sauté, but also defrost, boil down, juice (with inserts) or sterilise. Please always observe the maximum filling quantity and the instructions for use.

The higher temperature in the pot reduces cooking times by up to 70% compared to conventional cooking. This can save up to 50% energy. By excluding atmospheric oxygen and thanks to the short cooking times, the food is also cooked particularly gently. Vitamin, mineral and aroma substances are better preserved, colours remain fresh and the intrinsic flavour intense!

First, the oxygen in the air is pressed out of the pot during boiling. Then the valve closes and pressure builds up in the tightly closed pot. The excess pressure in the pressure cooker raises the boiling temperature of water to up to 120°C.

All Vitaquick® and Vitavit® pressure cookers are suitable for all types of stoves.

Parts such as the sealing ring and other rubber parts must be replaced regularly with original Fissler replacement parts after a maximum of 400 cooking processes or after 2 years at the latest.

You can find out which parts are available for your appliance in the operating instructions. All parts are available here. If you have any questions, our customer service will be happy to help you: productinfo@globalpremiumbrands.com.au

At cooking level 1, the temperature is approx. 110°C (slow cooking level). This cooking level is ideal for preparing delicate foods such as fish or fine leafy vegetables.

At cooking level 2, the temperature is approx. 115°C (vegetable cooking level). This cooking level is perfectly suitable for almost all types of vegetables.

At cooking level 3, the temperature is approx. 120°C (quick cooking level). This cooking level is ideal for all other dishes such as meat dishes and stews.

These are tarnish colours. These can be caused by the inclusion of water constituents in the passive layer of the stainless steel or cleaning agents with a high proportion of basic silicates and phosphates. The addition of salt to water that is not yet boiling can also lead to deposits of salt crystals on the bottom of the pot. The salt then reacts with the stainless steel and small white spots form on the bottom of the pot. Tarnish can also occur if stainless steel cooking utensils are placed on stove tops that are already very hot. The tarnish can be easily removed with Fissler stainless steel care products.

You will find detailed information and help on the correct use of the appliance in the "Questions and answers about the pressure cooker" chapter of the operating instructions for your pressure cooker. You can also contact our expert customer service at: productinfo@globalpremiumbrands.com.au

The pot can generally be cleaned in the dishwasher. Please note the following for the lids: Remove the sealing ring, cooking crown and lid handle. Depending on the model, you will find further information in your instruction manual.

Fissler offers a 15-year warranty on all stainless steel parts. The warranty expires in the event of improper use and does not apply to purely visual signs of use. There is no after-sales warranty for replacement parts.

With the inserts you can steam (perforated insert), defrost frozen food (perforated or unperforated insert), juice fruit or prepare several dishes at the same time. When using the inserts, please always observe the maximum filling quantity and the minimum amount of liquid.

Stews must be brought to the boil and stirred again before closing the lid. Dishes where you want the liquid to be creamy should not be thickened until the end of the cooking time. This is because there is less steam with thickened dishes. If there is too little steam, the valves will not close and there will be no pressure. Therefore, thickened dishes may burn more easily.