WMF PERFECT - OPERATING THE PRESSURE COOKER; CHECK SAFETY DEVICES

5| Check that the ball in the safety valve
7
is
visible on the bottom of the lid.
 Shake the lid
6
if necessary until the ball
becomes visible again.
 If damaged, contact the WMF specialist
dealer / Service centre for a replacement.
6| Carefully test the pressure regulation device
15
for movability by applying finger pressure.
7| Check that all seals are clean, undamaged
and fit correctly (cf. image series J).
 Check that the cooking indicator seal fits
correctly and is not damaged.
7.2| OPENING THE LID
To open the pressure cooker, remove the lid
6
as described in Section 6.1.
7.3| FILLING THE PRESSURE COOKER
Place the food into the pot with sufficient liq-
uid and use inserts and a trivet if necessary (see
Section 11.2). If necessary, sear meat in the pot
beforehand as described in Section 11.1.
7.4| CLOSING THE PRESSURE COOKER
1| If necessary, assemble the lid as described in
Section 6.3.
2| Put the lid on and close as described in
Section 6.3.
7.5| COOKING FOOD
Foods are cooked under pressure in the pressure
cooker. Due to the steam pressure in the pot,
the temperatures are higher than during "nor-
mal" cooking. This shortens cooking times by up
to 70%, which leads to a significant reduction
in energy consumption. The aroma, taste and
vitamins are also largely preserved thanks to the
short cooking process using steam.
TIP Energy-conscious people turn the heat
source off before the end of the cooking time,
as the heat stored in the pot is sufficient to
complete the cooking process.
CAUTION
Risk of burns caused
by leaking food
Hot food can leak through the pressure regula-
tion device, safety valve or the side safety slot
causing burns.
•
Fill the pressure cooker to a maximum of 2/3
(see inner marking) of its nominal capacity.
•
Fill the pressure cooker to a maximum of 1/2
of its nominal capacity if expanding, mushy
or high foaming foods, such as soups, leg-
umes, stews, broths, offal or pasta are being
cooked.
ATTENTION
Damage caused by too
little or lack of liquid
Risk of overheating and damage
•
Never heat the pressure cooker without liquid
or heat at the highest level unattended.
•
Only use the pressure cooker with sufficient
liquid (minimum 1/4 l water).
8| PRESSURE COOKER COOKING
LEVELS
Varying cooking times
Cooking times can be different for the same
food because the amount, form and state of the
food varies.
8.1| COOKING LEVEL 1
Low cooking level for tender foods like vegeta-
bles, fish or stewed fruit.
Food is cooked gently at this cooking level so
that the aroma and nutrients remain preserved
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