Fissler Vitaquick Premium - Pressure Cooker 10 l with Perforated Insert - Ø26 cm

FISSLER - Vitaquick Premium - Pressure Cooker 10 l with Perforated Insert - Ø26 cm Fissler Vitaquick Premium is the perfect solution for those who want to start a journey with healthy and fast cooking "Made in Germany". Like all Fissler pressure cookers, Vitaquick Premium reduces cooking time by up to 70% compared to traditional pots, saving up to 50% energy while preserving vitamins and full flavors. Two cooking modes allow gentle or very fast preparation of vegetables, legumes, fish, or meat. Made of brushed 18/10 stainless steel, 90% recycled. Vitaquick Premium is a safe and simple way to discover the benefits of pressure cooking. Closing aid Vitaquick Premium features a clear lid position indicator that helps correctly align the lid when closing the pot. Lock indicator When the lock indicator turns green and clicks, it means the pressure cooker is securely closed and ready to start cooking. Cooking control The easy-to-use cooking indicator offers two modes - gentle and intense - allowing precise adjustment of cooking speed to the dish being prepared. Measuring scale The integrated, laser-engraved measuring scale provides practical and convenient content measurement. Max marking To ensure safe operation, the pressure cooker can be filled up to a maximum of ⅔ of its capacity (usable volume). ½ marking For food products that foam or swell during cooking, such as rice, broths, or dried vegetables, the pressure cooker should be filled up to half its capacity. ⅓ marking When cooking beans and other legumes, fill the pressure cooker only up to the ⅓ mark, as their thin skins can easily rise and block valves. Removable handles Innovative removable handles on the lid offer excellent convenience in daily use. Their easy removal makes cleaning and hygiene maintenance much simpler and faster. SuperThermic base The hermetic SuperThermic base is suitable for all types of cooktops including induction, ensuring ideal heat absorption, distribution, and retention. Made in Germany The cookware is manufactured in Germany with the highest care, guaranteeing exceptional quality and durability. Pressure cooking - minimum effort, maximum benefits The basic principle of fast cooking has remained unchanged since the invention of the pressure cooker. The cooking process takes place in a sealed pot under high pressure, allowing temperatures above 100°C. The pressure inside the cooker raises the boiling point of water, significantly reducing cooking time by up to 70%. By removing harmful oxygen and shortening cooking time, food cooked in a pressure cooker retains more vitamins, minerals, and aromas, resulting in more intense flavors compared to traditional cooking methods. Time saving! Preparing food in a pressure cooker or pressure frying pan is much faster than traditional cooking methods. The high pressure in the sealed cooker raises the boiling point of water, enabling cooking temperatures from 110 to 116°C. This reduces cooking time by up to 70%! Increased vitamin content in meals! Vitamin C acts as an antioxidant, protecting body cells from harmful free radicals. Shorter cooking times and limited oxygen exposure during preparation help preserve more vitamins and minerals in the finished meal. Vegetables tested: broccoli, potatoes, carrots Vegetables cooked in the pressure cooker contained 21 to 39 percent more vitamin C than conventionally cooked vegetables. Pressure cooking preserved about 90% of vitamin C, while conventional boiling retained only 49%. Higher mineral content! Minerals found in tested vegetables such as calcium, iron, phosphorus, potassium, zinc, and others play a key role in maintaining health. They support cardiovascular, muscular, and nervous system health and regulate hormonal functions. Some facilitate oxygen transport to muscles, others aid strong bone formation, provide energy, and support new cell creation. Additionally, they help maintain proper fluid levels in cells, metabolize nutrients, strengthen immunity, and aid tissue regeneration. Vegetables tested: broccoli, potatoes, carrots Vegetables cooked in the pressure cooker contained 11 to 26 percent more minerals than conventionally cooked vegetables. Pressure cooking preserves up to 100% of minerals. Conventionally cooked vegetables contained only 74%. Features 18/10 stainless steel. Durable, easy to clea