Operating Instructions
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EN
Operating Instructions
5.
Check that...
/ safety slot
A
on the lid rim,
/ pressure regulation device
F
,
/ pressure display
G
,
/ handle locking device
E
,
/ safety valve
7
are clean and not clogged.
▶
Soak and clean incrustations, remove clogs
(see
Chapter 8.1
Cleaning).
6.
Check whether the safety valve ball is visible
on the bottom of the lid
7
.
▶
Shake the lid
6
if necessary until the ball
becomes visible again.
▶
If damaged, contact the WMF Trade/Service
team for a replacement.
7.
Carefully test the pressure regulation device
F
for movability using fi nger pressure.
8.
Check that all seals are clean, undamaged and
that they fi t correctly
(cf. image series J)
.
▶
The double seal
I
cannot cover any other
valve, both arrows must point towards each
other and the seal must touch the handle
B
without any gaps.
▶
The double seal
I
must also be situated
under the sealing lip
K
of the lid handle
B
.
6.2 Opening the lid
To open the pressure cooker, remove the lid
6
as
described in Chapter
5.1
.
6.3 Filling the pressure cooker
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
suffi cient liquid (minimum 1/4 l water).
CAUTION
RISK OFF BURNS FROM LEAKING
FOOD
Hot food can leak through the pressure
regulation 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
or very foaming foods, such as soups,
legumes, stews, broths, offal or pasta
products are being cooked.
Please the food into the pot with suffi cient
liquid, use inserts and a trivet
(See Chapter 7.2)
if necessary. Sear meat beforehand in the pot if
necessary as described in
Chapter 7.1
.
6.4 Closing the pressure cooker
1.
If applicable, assemble lid as described in
Chapter 5.3
.
2.
Put the lid on and close as described in
Chapter 5.3
.
6.5 Cooking foods
Foods are cooked under pressure in the pressure
cooker. Due to steam pressure in the pot the
temperatures are higher than during "normal"
cooking. This shortens cooking times by up to
70%, which leads to a signifi cant reduction of
energy consumption. Furthermore, the aroma,
taste and vitamins are largely preserved thanks to
the short cooking process using steam.
TIP
- Energy-conscious people turn the heat source
off before the cooking time is over because the
heat stored in the pot is enough to complete the
cooking process.
