菲仕乐(Fissler)蓝点压力锅使用说明

德国菲仕乐Fissler综合说明+菜谱德国菲仕乐Fissler 锅具使用过程中的注意事项在燃气上使用锅具，请不要让燃气的火焰超过锅底。

因菲仕乐独特的钢铝钢三文治锅底不需要大火烹饪。

用菲仕乐锅具，采用节约能源，不超过锅底的中小火一样可以达到理想的烹饪效果。

1．菲仕乐锅具采用18/10 医用不锈钢。

虽然医用不锈钢具有强抗酸碱能力，但不适宜长时间防置强酸碱食物。

2．不要长时间空锅灼烧，以免引起变形及零部件损坏。

3．炒锅及汤锅的把手采用点焊设计。

但并不完全隔绝热传递。

尤其在大火直接嘘灼把手的情况下。

如把手过烫，建议您采用防烫手套，以免被灼伤。

4．避免锅体过烫时洗涤被蒸汽烫伤。

请在锅有余温，温热时清洗锅具，不锈刚在受热后更易被洗净。

因燃气纯度不够，长期使用后，不锈钢的外表容易被燃气杂质嘘黄，建议您采用菲仕乐专用清洁剂和保养剂定期清洗锅表。

5．也不要在空锅加热时撒盐，以免腐蚀不锈钢的表面。

长期使用后，锅底有时会出现白斑，此为食物和盐的未清洗净的残渍，建议用菲仕乐专用清洗剂清洗。

6．如锅内食物烧焦糊，只许倒入少许水并加热，用百洁布和清洗剂即可清洗。

炒锅常见问题：*如何使锅具有不粘的功能？将锅放在热源上加热3 至5 分钟后，将少量水珠撒入锅内，如果水珠被吸干或者四处跳跃，则说明温度尚未达到。

继续加热，再撒入水珠，如果水珠凝聚在锅中央定住不动，则说明温度已经达到。

此时倒入油即可直接煎鱼或者其他烹饪时易粘的食物。

如煎鱼时可以将锅盖盖上，等一面煎熟后才打开翻面，关火，利用余温，盖上锅盖煎另一面。

盖盖煎的好处是减少了厨房中的油烟。

当然，鱼或易粘的食物事先晾干会更便于烹饪。

煎饺子或者馄饨可以将要煎的食物先用水氽过后再煎，效果更好。

*如何避免吸盖现象菲仕乐的锅盖具有极佳的密闭性能。

烹饪结束时请将锅盖揭开一条缝放置直至冷却（压力锅除外）。

如未开锅盖，因其卓越的密闭性，锅内空气冷却后可能发生锅盖和锅身吸住不能打开的现象。

请不要用外力强行打开，只需将锅重新放在热源上小火加热，待蒸汽冒出后即可轻松开锅。

怎样⽤菲仕乐压⼒锅煮好⽶饭厨房⼼得之压⼒锅煮饭Fissler“菲仕乐”是德国产的世界顶级厨具品牌，没有看到在中国⼤陆做过什么⼴告，但是⽤户却多的惊⼈，没办法，好货不⽤做⼴告就有⼀⼤堆粉丝。

Fissler 的压⼒锅是“菲仕乐”家族中很具有代表性的产品，⼀般洋⼈都⽤来烹煮⾁类，⼜快⼜好，不过到了中国也要适合中国的国情，除了⾁类，其实⽤Fissler压⼒锅来煮⼤⽶饭也是⼀绝，⼝感和粘性都属上层，但是如果掌握不好⼤⽶和⽔的⽐例，⽔温和烹煮⽕⼒的话说不定就要烧焦了。

这⾥说⼀下怎样⽤Fissler压⼒锅来煮好⼤⽶饭。

⽐如⼀家四⼝⼀次煮饭要⽤⼤⽶500克；1那么先准备⼀个台秤，台秤很便宜的，机械式的也就10元⼈民币不到。

2准备⼀只⼤碗，没有的话⽤稍⼤⼀些的分两次加⽔也可以。

3 Fissler压⼒锅也有好⼏种，效果差不多的，就拿蓝点6升压⼒锅吧。

A把压⼒锅擦⼲净，密封圈芳⾹阀等物件都调整好；B⽤台秤称500克⼤⽶，然后淘⽶，洗净后⼊锅，免淘⼤⽶也最好湿⼀下。

C在台秤上加⼀个⼤碗，称700克沸⽔同样后⼊锅，注意⼀定要沸⽔。

D⼤⽶和沸⽔都⼊锅后拿起⼿柄转⼀下，让下⾯的⽶层尽量平整。

E把压⼒锅拧紧，放在炉具上点⽕，加热⽅式如果是煤⽓液化⽓的话，⽤中⼤⽕，⽕焰调节⼀下，不要超过锅底范围，否则要烧坏⼿柄。

如果是⽤电磁炉的话那么把功率直接打到最⼤功率，有的电磁炉没有功率显⽰只有温度，那么就打到最⼤温度。

F等到蒸汽溢出过后，压⼒锅两圈⽩⾊刻度全部升起来，这时间段⼤约是6—7分钟，煤⽓液化⽓就改⼩⽕，电磁炉改最⼩⽕⼒，再煮3分钟。

G3分钟后两圈⽩⾊还没下去就关闭煤⽓或者电源，任其⾃⾏冷却。

这时可以放着不管了。

H再等20分钟后⽩⾊圈完全下去了再开锅吃饭，当然Fissler锅⼦保温很棒，放⼀个⼩时也不会冷掉。

以上⼼得注意⼏个数据：⼤⽶500克，沸⽔700克的重量⽐例要调好，如果⼤⽶250克那么沸⽔就要350克了。

还有两⽩圈顶起后再⽤⼩⽕煮3分钟，⽤沸⽔是为了尽快使锅内升温产⽣压⼒，减少⽶粒同锅内壁接触的时间从⽽使饭粒不焦。

德国菲斯曼的操作方法
德国菲斯曼（Fissler）是一家专业制造炊具和厨房用具的品牌。

以下是德国菲斯曼常见产品的操作方法：
1. 压力锅使用方法：
- 将配料放入压力锅内。

- 关紧锅盖并确保密封。

- 打开炉具，将压力调节阀调至高压位置。

- 等待压力上升至设定值，锅内的压力锁定。

- 根据食谱要求，控制火力大小和时间来进行烹饪。

- 完成烹饪后，将压力锅从炉上取下，等待压力降至安全值。

- 打开锅盖前，确保所有压力已经释放。

2. 不粘煎锅和汤锅使用方法：
- 在锅中加入适量的食用油或黄油，并加热至适当温度。

- 将食材放入锅中，适当搅拌或翻转。

- 根据食谱要求，控制火力大小和时间来进行烹饪。

- 完成烹饪后，关火并将食材取出。

3. 蒸锅使用方法：
- 在锅底部放入适量的水，并加热至沸腾。

- 将食材放入蒸篮中，将蒸篮放入锅内。

- 盖上锅盖，控制火力大小和时间来进行蒸煮。

- 完成后，小心打开锅盖以避免受热蒸汽烫伤。

4. 快煮锅使用方法：
- 在锅中加入适量的水，并加热至沸腾。

- 将食材放入锅中，控制火力大小和时间进行烹饪。

- 完成后关火，将食材取出。

以上是一些德国菲斯曼常见产品的操作方法，具体使用方法还应参考产品说明书或食谱进行操作。

高压锅食谱, 菲仕乐菜谱:蓝点高压锅--10分钟搞定啤酒焖鸡 , 啤酒焖鸡“FISSLER蓝点高速快锅”，可同时烹饪三层美食，10分钟即可完成，且每道食物互不串味，为您的生活带来快捷和美味。

用料(在“FISSLER蓝点高速快锅”的最底层烹调) 土鸡 1只干笋 100g木耳 50g香菇 50g干辣椒 5g花椒 1茶匙(5g)姜 3片蒜片 20g大葱 2段郫县豆瓣 2汤匙(30ml)啤酒 1000ml生抽 2汤匙(30ml)做法1. 土鸡洗净，切成小块，再调入生抽搅拌均匀，腌制10分钟。

2. 干笋用温水泡发，再切成小段。

香菇洗净切成4瓣。

木耳用温水泡发再择成小朵。

3. 将鸡肉块放入菲仕乐蓝点压力锅底部，再放入其他用料。

4. 准备完毕后，锁定菲仕乐蓝点高速快锅。

待蓝点上升至二线后，转小火继续煲10分钟熄火。

最后待蓝点降回原位后，开盖装盘即可。

, 蚝汁芥兰o 难度: 中级o 时间: 10-20分钟o 主要食材: 蔬菜类o 菜系: 家常“FISSLER蓝点高速快锅”，可同时烹饪三层美食，蚝汁芥兰10分钟即可完成，且每道食物互不串味，为您的生活带来快捷和美味。

用料(在“FISSLER蓝点高速快锅”最顶层有孔蒸屉上烹调) 芥兰 200g火腿 20g泡发干贝 20g蚝油 2汤匙(30g)蒜茸 1茶匙(5g)做法o 芥兰洗净，摘去茎部大叶，削去根部老皮，整齐的放入盘中待用。

o 将泡发干贝撕成小丝，火腿切成细丝。

o 在小碗中调入蚝油、蒜茸、干贝丝和火腿丝，混合均匀淋在芥兰上。

o 将最顶层有孔蒸屉放入菲仕乐蓝点高速快锅中，接着把盘子放入。

o 准备完毕后，锁定菲仕乐蓝点高速快锅。

待蓝点上升至二线后，转小火继续煲10分钟熄火。

最后待蓝点降回原位后，开盖装盘即可。

, 蒸米浆—菲仕乐FISSLER/WMF福腾宝快锅/压力锅食谱菜谱用料:上好新大米 100g冰糖1汤匙 15g 准备时间:15分钟(不包括泡米时间)花生 50g 烹饪时间:30分钟白芝麻 50g 推荐锅具:菲仕乐压力锅系列核桃仁 50g 特色:充分保持新鲜大米的本味，淡淡的甜，白白的各色果脯适量浆做法:1、大米、花生洗干净，用纯净水1L泡20个小时。

高压锅食谱•菲仕乐菜谱：蓝点高压锅--10分钟搞定啤酒焖鸡• 啤酒焖鸡“FISSLER 蓝点高速快锅”，可同时烹饪三层美食，10分钟即可完成，且每道食物互不串味，为您的生活带来快捷和美味。

用料（在“FISSLER 蓝点高速快锅”的最底层烹调） 土鸡 1只 干笋 100g 木耳 50g 香菇 50g 干辣椒 5g花椒 1茶匙（5g ） 姜 3片 蒜片 20g 大葱 2段郫县豆瓣 2汤匙（30ml ） 啤酒 1000ml生抽 2汤匙（30ml ） 做法 1. 土鸡洗净，切成小块，再调入生抽搅拌均匀，腌制10分钟。

2.干笋用温水泡发，再切成小段。

香菇洗净切成4瓣。

木耳用温水泡发再择成小朵。

3. 将鸡肉块放入菲仕乐蓝点压力锅底部，再放入其他用料。

4.准备完毕后，锁定菲仕乐蓝点高速快锅。

待蓝点上升至二线后，转小火继续煲10分钟熄火。

最后待蓝点降回原位后，开盖装盘即可。

•蚝汁芥兰•难度: 中级•时间: 10-20分钟•主要食材: 蔬菜类•菜系: 家常“FISSLER蓝点高速快锅”，可同时烹饪三层美食，蚝汁芥兰10分钟即可完成，且每道食物互不串味，为您的生活带来快捷和美味。

用料（在“FISSLER蓝点高速快锅”最顶层有孔蒸屉上烹调）芥兰200g火腿20g泡发干贝20g蚝油2汤匙（30g）蒜茸1茶匙（5g）做法6.芥兰洗净，摘去茎部大叶，削去根部老皮，整齐的放入盘中待用。

7.将泡发干贝撕成小丝，火腿切成细丝。

8.在小碗中调入蚝油、蒜茸、干贝丝和火腿丝，混合均匀淋在芥兰上。

9.将最顶层有孔蒸屉放入菲仕乐蓝点高速快锅中，接着把盘子放入。

10.准备完毕后，锁定菲仕乐蓝点高速快锅。

待蓝点上升至二线后，转小火继续煲10分钟熄火。

最后待蓝点降回原位后，开盖装盘即可。

•蒸米浆—菲仕乐FISSLER/WMF福腾宝快锅/压力锅食谱菜谱准备时间：15分钟（不包括泡米时间）烹饪时间：30分钟推荐锅具：菲仕乐压力锅系列特色：充分保持新鲜大米的本味，淡淡的甜，白白的浆用料：上好新大米100g 冰糖1汤匙 15g 花生 50g 白芝麻 50g 核桃仁 50g 各色果脯适量做法：1、大米、花生洗干净，用纯净水1L泡20个小时。

德国菲仕乐Fissler综合说明+菜谱德国菲仕乐Fissler 锅具使用过程中的注意事项在燃气上使用锅具，请不要让燃气的火焰超过锅底。

因菲仕乐独特的钢铝钢三文治锅底不需要大火烹饪。

用菲仕乐锅具，采用节约能源，不超过锅底的中小火一样可以达到理想的烹饪效果。

1．菲仕乐锅具采用18/10 医用不锈钢。

虽然医用不锈钢具有强抗酸碱能力，但不适宜长时间防置强酸碱食物。

2．不要长时间空锅灼烧，以免引起变形及零部件损坏。

3．炒锅及汤锅的把手采用点焊设计。

但并不完全隔绝热传递。

尤其在大火直接嘘灼把手的情况下。

如把手过烫，建议您采用防烫手套，以免被灼伤。

4．避免锅体过烫时洗涤被蒸汽烫伤。

请在锅有余温，温热时清洗锅具，不锈刚在受热后更易被洗净。

因燃气纯度不够，长期使用后，不锈钢的外表容易被燃气杂质嘘黄，建议您采用菲仕乐专用清洁剂和保养剂定期清洗锅表。

5．也不要在空锅加热时撒盐，以免腐蚀不锈钢的表面。

长期使用后，锅底有时会出现白斑，此为食物和盐的未清洗净的残渍，建议用菲仕乐专用清洗剂清洗。

6．如锅食物烧焦糊，只许倒入少许水并加热，用百洁布和清洗剂即可清洗。

炒锅常见问题：*如何使锅具有不粘的功能？将锅放在热源上加热3 至5 分钟后，将少量水珠撒入锅，如果水珠被吸干或者四处跳跃，则说明温度尚未达到。

继续加热，再撒入水珠，如果水珠凝聚在锅中央定住不动，则说明温度已经达到。

此时倒入油即可直接煎鱼或者其他烹饪时易粘的食物。

如煎鱼时可以将锅盖盖上，等一面煎熟后才打开翻面，关火，利用余温，盖上锅盖煎另一面。

盖盖煎的好处是减少了厨房中的油烟。

当然，鱼或易粘的食物事先晾干会更便于烹饪。

煎饺子或者馄饨可以将要煎的食物先用水氽过后再煎，效果更好。

*如何避免吸盖现象菲仕乐的锅盖具有极佳的密闭性能。

烹饪结束时请将锅盖揭开一条缝放置直至冷却（压力锅除外）。

如未开锅盖，因其卓越的密闭性，锅空气冷却后可能发生锅盖和锅身吸住不能打开的现象。

请不要用外力强行打开，只需将锅重新放在热源上小火加热，待蒸汽冒出后即可轻松开锅。

Congratulations on your new Fissler wok. Your wok unites the centuries-old tradition enjoyed by this Far Eastern piece of cooking equipment with modern design and the technologies used in Western stoves.It opens up a whole new world of cooking to you – with a thousand delicacies drawn from an exotic gastronomic culture.You can also use your wok for Western dishes and for Wester ways of preparing foods.You will see that this is actually an all-purpose cooking device in which you can cook many things more simply and more gently.And there is another characteristic of your Fissler wok that you will soon learn to love:It is conducive to social gatherings. Just put it in the middle of the table and serve right out of it.It is sure to quickly be surrounded by happy ,satisfied faces.What dishes can you cook in your wok?Since your wok is both a pot and a pan,you can cook a lorge variety of dishes in it:●Asian dishes●Stir-fry,noodle or rice dishes●Meat dishes,such as aliced or diced meats●Deep-fried meats,vegetables,fruit and pasta●SoupsGeneral instructions for all woks●As a rule,woks with plastic handles should not be used in theoven.For woks with metal handles,we recommend always using suitable potholders or mitts to protect your hands,especially with a gas stove or oven.●When using the wok,make sure that you place it safely in the meddleof the burner.●In order to prevent burns as the result of fat foaming over orspattering when deep-frying,never fill the wok more than one-third full of oil.Only use high-heat cooking oils or vegetable fats.Do not usea lid when deepfrying,and do not overheat the fat;never exceed200℃.●You can save energy by making use of the heat stored in thehigh-quality Fissler bases,simply by turning down the heat source early and turning it off even before the end of the cooking period.The diameter of the burner should be the same as or smaller than the diameter of the wok base.Effective base diameter and burner sizeWhile the work is cooling off,it is possible for the tightly closing lid to be ,,suked”onto it .To prevent this,wipe off the edges of the wok and the lid so that they are dry before permitting them to cool.If the lid should still be difficult to remove,you can release the pressure by reheating the wok.Please do not use the glass lid in the oven.Do not cool the hot glass lid with cold water,for the temperature shock could damage the lid.Once the wok has been used several times,the plastic handle may become loose.For your own safety,you should immediately tighten the loosened screw with a suitable screwdriver.For your own safety,you should immediately replace cracked handles with original Fissler replacement parts.Never add salt to cold water.Always wait and add it to boiling water,then stir.Adding salt to cold water can result in an extremely high concentration of salt on the bottom of the wok,which can cause corrosion spots to form.These changes in the stainless steel can no longer be removed,but they will not impair the wok’s functional and cooking properties.When using the wok in the oven(only if it has stainless steel handles), do not heat the pan to over 220℃.Do not use the oven’s grill feature with sealed woks.Glass ceramic cooking surface:To prevent scratches on the glass ceramic cooking surface,always lift the wok before changing its position on the cooking surface.Fissler is not liable for damage which could otherwise result.When pans with an exposed aluminum base are moved back and forth on ceramic surfaces,this can leave marks.These can generally be removed with a commercially available glass ceramic cleaning product. Never overheat the wok.If the wok is overheated,its base can take on a golden discoloration,although this discoloration will not affect how well the wok functions.In the case of extreme overheating,the base can be damaged.If this should happen ,never remove the wok from the burner.In extreme cases of overheating the aluminum in the base can melt and liquefy.If the wok should overheat,never try to remove it from the burner,to prevent risking burns from hot aluminum spillage.Turn off the burner,allow the wok to cool off,and air out the room.Base:Your wok can basically be used on all conventional electric and gas stoves.The base will lie flat on your glassceramic cooking zone or burner and has the best cooking properties.During the cooking process,your wok absorbs the heat quickly,distributes it evenly on the base,and stores it well.If you own a wok with the cookstar all-stove base,or if the word”Induction”is embossed is the base stamp,you can use it on all types of stoves,even induction.Induction cooking:To prevent overheating of the wok due to the high power of induction stoves,be sure to follow the directions provided by the manufacturer of your stove.Never heat the wok unattended,empty or at the highest heat setting.A humming sound may be heard when you are using your wok.This sound has technical reasons and does not indicat that your stove or cookware is defective.Always place the pot in the middle of the cooking zone.Always use a wok that is the same size as the cooking zone or larger(see table),for otherwise the cooking zone may not react to the bottom of the wokInstructions for sealed woksBefore using your wok for the first time,wash it thoroughly and boil some water in it for tow minutes.When using it again:1.Rub a little oil into the wok(using 3-4 drops on a paper towel).2.Heat the wok at a medium setting (2/3 of your stove’s maximumheat).Place the food to be fried in the wok, and brown it on all sides.If the wok has a nonstick sealing ,never cut in it with a knife,and never use sharp-edged instruments in it to turn foods.To prevent overheating,never heat the sealed wok unattended or at the highest heat setting.If you are using your wok in the oven,never heat the oven to over 220℃,and do not use the grill.Overheating will damage the nonstick property of the sealing and can cause it to burn and smoke to form.If this should happen,turn off the heat source,open the oven door if you are using the oven ,and air the room out completely.So that you can enjoy your pan for a long time to come,we recommend washing it by hand with warm water,using dishwashing liquid and a soft sponge.Never sue abrasive or scouring cleaning agents.You should not place your wok in the dishwasher,as the dishwasher detergent could damage the nonstick sealing and corrode the material.After you clean the wok and before you use it ,rub a little vegetable oil into it.Do not store foods in the wok,especially those that contain salt or acid.Store them separately in appropriate bowls orcontainers.Failure to do so can result in damage to the sealing.\Instructions for the non-sealed wokBefore using your wok for the first time,wash it thoroughly and then boil some water in it with a dash of lemon juice. Woks made of stainless steel can be placed in the dishwasher.In doing so,use common household products in the amounts recommended by the manufacturer,but no industrial detergents or highly concentrated cleaning products.Discolorations that may appear on the handles or the base in the course of time will not affect how well the wok functions.When cleaning the wok by hand,simply use hot water and conventional dishwashing liquid and a cloth,sponge,or soft brush.Do not use hard objects,steel wool, or scouring powder.Dry it immediately,so that water spots cannot form.Any stubborn food resdues can be removed with Fissler Stainless Steel Cleaner.You can ensure a lasting shine with the Fissler Stainless Steel Care.It is also outstanding for removing white or iridescent spots.How to cook in your wokQuick stir-frying:Cut the ingredients into thin sticks,slices or cubes.Add some oil to the wok,and then cook the ingredients in it,turning them constantly with the turner.If your wok has a concave inner surface,it will be very easy to turn the ingredients,and you will need very little oil.You can add the ingredients to the wok little by little,first those that need longer to cook,then those that cook more quickly.Or else you can remove individual ingredients from the wok when they are finished and then mix them all together at the end.add pastes or dried and soaked mushrooms right to the hot oil for the fullest aroma.Deep-fryingFor deep-frying,fill the wok at most one-third full with oil and heat it.Only use high-heat cooking oil or vegetable fats.Place the food to be deep-fried in the hot fat-but not too much at one time.Turn the pieces during the deep-frying rack,place them on it.If not ,use paper towels.Never use a lid when deep-frying,and neverheat the fat to a temperature of over 200℃.Frying at high temperatures(stainless steel wok):Heat the wok up empty,then sprinkle a few drops of cold water into it.If they form clear beads that”dance”around the pan,the right temperature has reached for frying meat.The meatwill adhere to the surface to begen with.After a few minutes,however,it will separate from the surface by itself and can then be turned.If you have a wok with the novogrill frying surface,you can fry your meat with or without fat,as you wish,and still enjoy good fat distribution and a grill effect. WarrantyIf you should have a complaint within the current legal warranty guidelines,if not otherwise indicated,please return the entire unit,together with your receipt,to your dealer,or send the product,well packed,to:Fissler Customer Service,Harald-Fissler-Strasse 10,55768 Hoppstadten-Weiersbach,Germany,Phone:+49(0)6781-403-556 or Fissler GmbH,Kefergasse 2,1140 Vienna,Austria.Phone:+43(0)222-91 47 62 20.Our warranty does not cover damage caused by improper use or non-observance of the instructions for use,e.g.overheating,discoloration,scratches,being dropped on the floor,or improper cleaning or cleaning in the dishwasher.Also excluded are purely visual signs of use.恭喜你购买了新的菲仕乐锅具。

使用说明
1、使用
苏打等易突发产生很多气泡的食物，以及大量的油、酒等影响锅的安全性能，请避免使用。

2、清洗
A、使用压力锅后，应将食物及时取出
B、每次使用后应及时清洗擦干，以免残留食物尤其是酸碱性物质腐蚀锅体。

C、清洗压力锅宜用热清水或热清水加清洁剂，不要用钢丝等磨损性大的东西擦洗。

3、排气管及防堵罩
每次使用完毕后，应打开防堵罩对着光源，检查排气管孔和防堵罩有无堵塞。

若有堵塞，可用金属丝、刷子和热清水清除。

4、自锁阀
检查自锁阀的阀芯是否活动灵活。

如不能活动，应予以清洗。

盖内侧对着自锁阀冲洗，如不清洁，应反复冲洗。

自锁阀密封
装配：密封垫大径内孔朝向自锁阀再装入
5、安全阀
每次使用后，应检查安全阀是否清洁;以及在加热过程中安全
排汽时，说明锅内压力已达到安全设定压力，此时应立即关闭
源，重点检查、清理安全阀。

如有堵塞，应旋下螺母清洗
6、报警阀
每次使用后，应检查报警阀是否清洁;以及在加热过程中安全
排汽时，说明锅内压力已超过安全压力，此时应立即关闭热源
重点检查、清理安全阀、报警阀。

需要清洗时，从锅盖内侧对
报警阀冲洗，并用细杆压阀芯，使其灵活自。

7、密封圈
使用后应用热清水或热清水加清洁剂清洗，洗后正确放入锅盖
适当位置。

注意：请不要挤压密封圈，防止密封圈变形。

Fissler blue-point压力锅使用说明书1.安全介绍●初始使用我们的压力锅前仔细阅读此介绍。

不要让不熟悉的人使用。

当给其他人使用时，要告知。

●使用时儿童远离。

●不要使用该压力锅用于本介绍规定的其它目的●不要将压力锅或者压力煮锅放在烤箱内，会损坏塑胶和安全装置●当用于深度油炸时，不能放置超过一半容量的油，并且不能盖（详见章节7）●在压力情况下不要用于深度油炸。

只能用于加热手册描述的内容（详见章节2）●禁止用于医学目的●每次使用前，检查其安全装置没有损坏或不干净●不要改变或干扰安全装置，除非维修。

不要修理或者涂油阀！只有fissler原厂确保安全适用●更换破损的垫圈、阀的O环。

每400次烹饪。

看上去变形或者变色的部件需要及时更换。

●不要使用其他维护商提供的部件●禁止加热没有加入液体的压力锅，不然会造成锅或者灶过热。

在某些极端情况下，铝制锅底会熔化。

在这种情况下，切勿马上将锅从灶上拿走，因为会有灼伤的危险。

应该关闭灶，让锅自然冷却。

保持房间通风。

●容量：最小：1/4升（2杯）液体最大：2/3锅容量对于米饭、肉汤、干燥蔬菜最多不超过1/2锅容量可以使用锅内的指示并遵守其他介绍（详见章节7）●锅不要在最高温的灶上超过2分钟，或者空的或者过满。

如果发生过热，其底部可能发生变色为金黄色。

但是这不影响锅的性能。

●灶的要求（详见章节8）●在使用前必须确保锅盖紧●在使用时时刻观查其指示棒的位置，调节能源大小，使之不超过标记。

如果能源不减小，会蒸汽则从阀中溢出。

这会影响烹饪的时间，并且影响烹饪，甚至危险灶。

●在蒸汽情况下，移动锅不要喷其表面，必须使用手柄，必要是借助手套●在打开前，摇晃。

不要烹饪苹果桨或者蒸水果。

●不要强行打开压力锅。

在打开前确保所有压力已经释放。

如果打开详见（详见章节8）2.压力锅的描述①. 安全手柄②. 生物学设计的划片，用于确定烹饪方法、释放气体、打开锅③. 欧标安全阀，位于锅盖方面前部④. 颜色标记位于锅柄、标在锅盖上⑤. 带有安全装置的随时关注的控制阀部件⑥. 指示器指示温度、速度，位于控制阀部件⑦. 阀的封印⑧. 硅膜，用于保护指示器⑨. Screw for removing the control value unit⑩. Rubber gasket⑪. Side handle,for safe handling⑫. Flame protection zone for handles,for cooking on gas stoves⑬. Base with integrated base stamp.Base for optimum heat absorption,distribution and storageThe super thermic base is suited for use on gas and electric stoves(solid burners or glass ceramic cooking surfaces)The fissler cookstar all-stove base can also be used on gas and electric stoves,as well as induction stoves.The base stamp contains the information below:See fig.Ba-nominal capacity(not equal to usable capacity)b-maximum permissible steam release pressure on the control valuec-date manufactured(calendar week/year)d-CE mark⑭. Steamer set,with the perforated inset and tripod stand.(pressure cookers are also available without steamer sets.steamer sets can be purchased separately in stores.)3.the blue-point pressure cooker safety systems●control valve unit:1.with the indicator rod with markings for the gentle setting and the speedsetting2.with pressure limitation function(if the speed setting is exceeded,thecontrol vale automatically shuts off,at a maximum of 1.5 bar.)●fissler euromatic:1.for automatic depressurizing of the cooker2.as a residual pressure block(when the safety slide is under pressure,itis blocked by the valve gate and the pressure cooker cannot be opened.the pressure can only be opened when it is completely pressureless.)3.with a safety function if the lid has been closed incorrectly(the valvedoes not seal the opening in the lid and thus does not permit pressure tobuild.)4.with a pressure limitation function(if there is a defect in the safety valvein the control valve unit,the Euromatic automatically expels steam.)●rubber gasket●safety slide in the lid handle(works with Euromatic):1.to determine the cooking method(with or without pressure)2.to reduce pressure by releasing steam3.to unlock the lid before it is removed●lid with bayonet locking system:ensure secure closure under operating pressure ●safety handle for safe handling4.about the pressure cookerthe blue-point pressure cooker makes perfect cooking results easy.you can choose between cooking under 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 setting:at the gentle setting(1st ring),for vegetables and other delicate foods,the temperature is approximately 109·C(about 0.8 bar).at the speed setting(2nd ring),for stews or meat dishes,it is approximately 116·C(about 0.8 bar).if the operating pressure for the speeding setting in the pressure cooker is exceeded,steam is released automatically,at a maximum of 1.5 bar.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 .5.how the pressure cooker workssteam is formed in the closed cooker,which must always contain a certain amount of liquid.air is expelled through the fissler euromatic,which then closes automatically.The pressure in the cooker is built up,the temperature increases,and the indicator rod rises.now you have to turn down the burner.When the desired cooking setting has been reached,the actual cooking time begins.the indicator rod tells you how high the pressure is in the cooker at any given moment.After the cooking time has elapsed,the pressure cooker must be depressurized completely(see chaper 8).only then can it be opened.6.before using for the first timewash the cooker and the lid thoroughly with dishwashing liquid.then fill the cooker about halfway with water and boil at the speed setting(2nd ring),as described in these instructions.7.basic informationopening the cookersee fig.C●push the safety slide forward to the open position andsee fig.D●turn the lid in the opposite direction to that shown by the arrow,until thered dot on the pot handle and the circle on the lid are lined up.then lift the lid.Before cookingsee fig.Echeck to see that the valve gate in the control valve unit can move freely,by gently pushing it upward from the inside of the lid through the valve base seal with a suitable object.if it springs back easily,it will function properly.see fig.Fcheck to see that the indicator rod can move freely,by gently pushing it upward.if it springs back easily,it will function properly.。