| principle of pressure cooking | quick, simple, safe | healthy, tasty food | over thirty years |

Health-conscious people have long been using their pressure cooker to preserve vitamins and nutrients while cooking. If today German households use the pressure cooker to prepare food as a matter of course, then this is especially thanks to one producer – the Fissler company in Idar-Oberstein.

The principle of pressure cooking is simple. In a pot with a screw-on lid at a pressure of 0.4 bar because of the enclosed steam, the equivalent of a temperature of 109° C, food cooks more rapidly than in a conventional pot. The big advantage is that the cook saves time and energy, gas or electricity consumption going down by up to 50% and cooking time by a third. Beef goulash, for example, which in the normal pot would take an hour and a half, is tender and ready to "melt in the mouth" after only 20 minutes in the pressure cooker. | back to benefits |

Nevertheless, even recently many people had reservations about the pressure cooker, thinking it was either too complicated or that it would over-cook the food or destroy its taste. With the Fissler line of pressure cookers, all these fears are finally rendered groundless.

Cooking with the pressure cooker is quick, safe, simple and preserves the nutrients. It is easy to handle, to open and close. When closing, the locking catch automatically snaps shut, so providing a clearly visible safety seal. The valve consists of only two parts, so it is easy to clean and maintain. The Fissler Unimatic device on the handle ensures correct pre-cooking and furthermore serves as an extra pressure safety valve. It seals the top at exactly the right moment, when the oxygen in the air, which is harmful to vitamins, has escaped from the pot. | back to benefits |

Cooking with Fissler pressure cooker produces healthy and tasty food and the vitamins, nutrients and aroma stay in the ingredients themselves instead of dispersing around the home. The cook can choose between two levels of pressure cooking: "gentle" at 104°C for tender vegetables, poultry, fruit and fish, and "quick" at 109°C for meat and other longer cooking foods. The extremely conductive CookStar all-stove base is suitable for all hot plates, ceramic cooking surfaces, and induction stoves as well, and the Fissler pressure cookers, with its smart modern appearance, looks good in any kitchen. | back to benefits |

The Fissler pressure cooker design is the result of over thirty years of practical experience and over 10 million have been sold. In Germany, the name of this important manufacturer is a byword for the easiest way of cooking healthily and quickly. | back to benefits |