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Then press the release button gently in order to release any residual pressure. When no more steam escapes, let
go of the button, shake the cooker gently, and then press the release button again. Repeat this step until no more
steam escapes. When the cooker is fully depressurized, the Euromatic will sink again. Then the release button can be
pressed in fully to open the cooker.
This method is especially good for foods with longer cooking times.
Method 3
“Depressurize under running water”
See Fig. Q
If the escaping steam bothers you, cool off the cooker under running water. Just place the cooker in the sink and let
cold water run over the side of the lid (not over the lid handle or control valve unit) until the cooking indicator has
sunk completely.
Then press the release button gently to release any residual pressure. When no more steam escapes, let go of
the button, shake the cooker gently, and then press the release button again. Repeat this step until no more steam
escapes. When the cooker is fully depressurized, the Euromatic will sink. Then the release button can be pressed
down fully to open the cooker.
8. Ways to use your pressure cooker
Braising meat
Braising is a combination of searing and stewing. The meat is first browned at a high temperature and then simmered
in liquid.
• Heat the pressure cooker or pressure skillet without fat at medium heat (⅔ of stove power).
• Sprinkle a few drops of cold water into the pot. If they form clear pearls that “dance around” in the pot, this is the
right temperature for browning meat, with or without fat. Carefully remove the water from the pot, using a paper
towel, for example, before adding fat or placing the meat in the pot.
• Press the meat down firmly. After a few minutes, it will loosen by itself and can then be turned. Then you can add
any other ingredients needed.
• Add the liquid called for in your recipe, but at least 200-300 ml. (See Chapter 5)
• Close the cooker.
• Build the pressure and regulate the required cooking setting. (See Chapter 6)
Note: Meat is generally cooked at Setting 2. See Chapter 9.
Soups and stews
Soups and stews are always cooked without the inset.
• The cooker must never be more than ⅔ full (“max“ marking). In the case of foods that swell or foam a great deal,
only half full (“½“ marking).
• First heat the soup in the open cooker and scoop off all of the foam that forms.
• Stir.
Depressurizing the vitaquick
®
/ Ways to use your pressure cooker
36
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