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(1) Delivery is made within the delivery period specified for the respective goods.
(2) Deliveries are made exclusively to addresses within the Federal Republic of Germany, Austria and the Netherlands.
(3) In the event of unavailability of the ordered goods for which Fissler is not responsible, due to late or incorrect delivery by our supplier despite a delivery contract concluded by us with the supplier for the ordered goods, Fissler reserves the right not to deliver. In this case, Fissler will inform the customer immediately of the unavailability of the ordered goods and will refund any payments already received from the customer without delay.
(4) If delivery is impossible due to force majeure, Fissler is released from the obligation to deliver. Circumstances that make delivery unreasonably difficult or impossible are deemed equivalent to force majeure, regardless of whether they occur with us or with the customer.
(5) Delivery of Fissler products is generally made as a parcel shipment and is delivered by DHL. The shipping method is selected by the customer at checkout.
(6) Delivery costs are shown separately per delivery. Shipping costs are stated in our online shop. The price is also shown during the ordering process before you submit the order.
For orders with a value of 80,- € or more per delivery, no shipping costs apply. Below this amount, shipping to Germany costs 4,95 € and shipping to Austria and the Netherlands costs 6,95 €.
(7) By recycling used packaging properly, you help conserve natural resources and prevent environmental pollution.
We are therefore happy to take back packaging waste incurred upon delivery free of charge so that it can subsequently be sent for proper recycling.
Packaging waste, such as shipping cartons and filling material, can also be disposed of free of charge via your municipal waste disposal system (recycling centre, yellow bag, yellow bin, paper bin).
In modern cooking, food is often prepared gently so that flavour and vitamins are preserved as well as possible. In our blog article, we introduce three cooking methods that are suitable for gentle preparation.
Braising is one of the simplest and gentlest cooking methods. It is ideal for tender vegetables and fruit, fish, and delicate meats such as veal or chicken. Braising refers to cooking in the food’s own juices with the addition of a little fat and liquid.
Some cooks deliberately skip the fat altogether or add just a few drops of oil, butter, or cream at the end. Since many flavor compounds and vitamins are fat-soluble, fat is often used as a carrier of flavor.
Braising is a cooking method that combines the advantages of fat, liquid, and steam. The food is briefly browned or seared in a small amount of hot fat and then slowly cooked with a little hot liquid and a closed lid. This slow cooking process makes braised dishes particularly juicy and flavorful. When searing with fat, a brown crust forms – these browned bits can then be used to make a delicious sauce. In non-stick cookware, you can also sear food without fat.
Soaking is cooking food in plenty of liquid at a low temperature. The food absorbs the water and increases in volume. Soaking is suitable for rice and grains. Here's how it works: Start with cold water. For every cup of rice, you'll need 2 cups of water and a pinch of salt. Heat the pot to high (electric stove) or medium to high (gas and induction stove). Once the water begins to boil, reduce the heat to low and let the rice absorb the liquid. The pot must remain covered at all times to prevent liquid loss. During soaking, the temperature of the liquid should always remain below boiling point.
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