7
3. The safety systems of the
blue-point pressure cookers
• Control valve unit:
1. with the indicator rod with markings for the
Gentle Setting and the Fast Setting
2. with pressure limitation function (If the Fast
Setting is exceeded, the control valve automati-
cally shuts off, at a maximum of 18 psig (124 kPa))
• Fissler Euromatic:
1. for automatic depressurisation of the cooker
2. residual pressure block: when the safety slide
is under pressure, it is blocked by the valve
gate and the pressure cooker cannot be
opened. The cooker can only be opened when
all pressure has been released.
3. with safety function if the lid has not been
properly closed: the valve ensures that the
opening in the lid is not sealed, so that no
pressure can be built up.
4. with pressure relief function: in the event of a
defect in the safety valve of the main control
valve, the Euromatic is automatically opened
to release the pressure.
• Silicone gasket
• Safety slide in the lid handle (works with Euro-
matic):
1. to determine the cooking method (with or with-
out pressure)
2. to reduce pressure by releasing steam
3. to unlock the lid before it is removed
• Lid with bayonet locking system: ensures secure
closure under operating pressure
• Safety handle for safe handling
4. Main features of your
pressure cooker
The blue-point pressure cooker makes perfect cook-
ing results easy. You can choose between cooking un-
der pressure and conventional cooking without
pressure. The marking on the lid handle makes this
easy: For pressure cooking, after closing the cooker,
you set the safety slide at the closed position . In
this position, steam can build up.
The cooking process begins automatically with the
Fissler Euromatic, which expels the air from the
pressure cooker. This means that the oxygen in the
air, which can destroy important vitamins during
cooking, cannot affect the vitamin content and
aroma.
The extra large indicator rod shows the cooking set-
ting: At the Gentle Setting (1st ring), for vegetables
and other delicate foods, the temperature is approx-
imately 228°F. At the Fast Setting (2nd ring), for
stews or meat dishes, it is approximately 241°F. If
the operating pressure for the Fast Setting in the
pressure cooker is exceeded, steam is released auto-
matically, at a maximum of 18 psig (124 kPa).
If vegetables are cooked in the perforated inset in
steam instead of in water, most of the water-soluble
vitamins are preserved.
For conventional cooking without pressure, after
closing the cooker, set the safety slide at the open
position .
FISSLER BLUE-POINT
