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From: Guy (
Subject: Re: Fissler Vitavit Royal?
Date: January 4, 2005 at 11:24 pm PST

In Reply to: Fissler Vitavit Royal? posted by Emily Woudenberg on January 4, 2005 at 2:35 pm:

I like the Fissler because it has a second valve in the lid which automatically vents steam for 1-2 minutes after closing the lid. This venting of steam and oxygen prevents problems from foaming with foods like rice and oats. Previous to using my Fissler PC's I had many occasions where hot, gooey rice & water made a mess all over the back of the stove even though I used a couple of teaspoons of (yecch) oil. Fortunately, most modern pc's have safety features which prevents lids from blowing so nobody got hurt. With a Kuhn Rikon, a user can manually vent steam at startup by pressing the valve assembly down all the way. To avoid getting burned by the steam a long spoon or cutting board can be used for the task. The Kuhn Rikon site has a FAQ section about "Touch Release". Here is the url to another FAQ:
This question is about what temperature to cook various foods. It mentions to cook rice and other foods that tend to foam at a lower temperature. My experience is that it is unnecessary to use a lower pressure if steam is vented after closing the lid.

Since I learned about releasing steam after locking the lid of a pc, I have not had any foam clogging problems with rice or oats have not used a single drop of oil.

One other nice feature about the Fissler is that the second valve has a button in the handle which can be pressed to depressurize it. Steam is directed 180 degrees away from the handle so there is no risk of burning yourself with steam. It also is a fail-safe way to hear that the pc has achieved zero pressure when running it under cool water. Air can easily be heard being sucked back through the valve once it has reached zero pressure.

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