WMF PERFECT PLUS, Operating Instructions Manual, Page: 18 / 253

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Caution! Never cook without sufficient liquid
and take care to ensure that the cooking li-
quid never evaporates fully. Failure to observe
the above may result in food getting burned,
or in damage to the pot or its plastic handles.
4. Cooking using your
pressure cooker
4.1. General
Your pressure cooker cooks food under pres-
sure, i.e. at a temperature above 100 °C. This
reduces cooking times by up to 70 %, a signifi-
cant energy saving. Due to the short cooking
time in steam the food's flav our, taste and vi-
tamins are largely preserved.
4.2. Cooking with inserts
Depending on the size of your pressure cooker,
you can cook with inserts (12) or a trivet (13).
Inserts and trivets are available as accessories
from your specialist dealer (see “Accessories
and Spare Parts” inside the cover).
4.3. Heating
Place closed, filled pot onto a source of heat
and set to maximum heat. Via the automatic
heating system (9), which is simultaneously
a safety valve, air escapes during this heating
phase until the valve closes audibly and pres-
sure can build up.
The cooking indicator (1) rises, the yellow pres-
sure ring and the two orange cooking rings be-
come visible (J).
Reduce the heat in good time and sufficiently,
so that the orange cooking ring recommended
in the recipe remains just visible.
4.4. Cooking times
The cooking time only starts once the ring re-
commended in the recipe is fully visible. Take
care to ensure that the ring position remains
stable. Regulate the heat accordingly. If the
cooking indicator (1) falls below the required
orange ring, you will have to turn up the heat
a little.
This will slightly prolong the cooking time.
If the cooking indicator (1) rises above the se-
cond orange ring, excess pressure will result.
This pressure will escape audibly via the main
valve (3) on the lid handle.
Remove the pot from the hob, wait until the
cooking indicator has fallen to the second
orange ring, and turn the heat back on.
Pressure cooking facilitates shorter cooking
times because the steam pressure in the pot re-
sults in higher temperatures.
First ring, approx. 110 °C for delicate foods
such as fish or compote.
(operating pressure 45 kPa, regulating
pressure 90 kPa)
Second ring, approx. 119 °C for all other foods.
(operating pressure 95 kPa, regulating
pressure 130 kPa, max. 150 kPa)
Energy-conscious users will want to turn off
the heat even before the end of the cooking
time, since the heat stored in the pot will suf-
fice to finish the cooking process. Cooking
times may differ for same foodstuffs depending
on quantity, form, and composition of the food.
4.5. Opening the pot
At the end of the cooking time remove the
pressure cooker from the hob. On principle,
the lid should only be opened and removed
from the pot once the pot is depressurised.
This means that the cooking indicator (1) must
have fully disappeared into the handle (I).
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