WMF PERFECT PLUS, Operating Instructions Manual, Page: 19 / 253

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D
E
G
B
E
S
B
G
D
K
F
I
F
R
G
R
IT
N
L
N
O
P
L
P
T
R
U
S
E
S
K
S
I
C
Z
T
R
H
U
H
R
The residual pressure lock ensures that the pot
can only be opened once fully depressurised,
i.e. once even the yellow pressure ring is no
longer visible.
If the yellow ring is still visible (K), this means
that the residual pressure lock has reacted. To re-
lease it, shortly move the sliding indicator (7) to
the ZU/LOCKED position.
When all the steam has escaped, briefly shake
the pot.
This will release any pockets of steam from the
food. Such bubbles may form especially when
cooking liquid or viscous foods, and they can
spit out when removing the lid. Now turn the
lid handle to the right as described, and open
the pot.
4.6. Information on induction hobs
The TransTherm® universal base (11) is suitable
for all hob types, also for induction.
In the case of induction hobs, a humming
noise may develop if on a high heat setting.
This noise has technical causes and does not
indicate that either your hob or your pressure
cooker is defective.
The pot size must correspond to the size of the
cooking zone. Otherwise – especially in the case
of small diameters – the cooking zone (mag-
netic zone) may not respond to the pot base .
5. Three methods for pressure
reduction
Important note:
If you have cooked foaming or expanding
foods (e.g. pulses, stock, grains), you should
not depressurise the pot using methods 2 or 3.
Jacket potatoes will burst if you let steam out
of the pressure cooker using method 2 or 3.
When quickly releasing steam using the slid-
ing indicator, or under running water, always
keep your hands, head and body away from
the danger area. You could otherwise be in-
jured by escaping steam.
Method 1
Remove the pot from the heat source. After a
short time, the cooking indicator (1) will fall.
Once it has fully disappeared into the handle (I),
slowly move the sliding indicator to AUF/OPEN (A).
During this procedure, any remaining residual
steam will escape from under the lid handle.
When no more steam escapes, shake the pot
briefly so that any pockets of steam which have
formed in the food can be released.
Method 2
In the case of foods with short cooking times
(e.g. vegetables), slowly and gradually move
the sliding indicator (7) in the direction of
AUF/OPEN (A ) until steam escapes underneath
the lid handle.
Once the sliding indicator is fully at the
AUF/OPEN position, steam is no longer escaping
and the cooking indicator has fully dropped (I),
shake the pot and then open it.
Method 3
If you are worried by the escaping steam,
simply place the pot in the sink and run cold water
over the lid (L), until the cooking indicator (1) has
fully disappeared into the lid handle (I). Briefly
shake the pot and then open it.
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