WMF PerfectUltra, Operating Instructions Manual

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7. Care and maintenance of the
pressure cooker
7.1. Cleaning
Remove timer (12) from the lid handle (5) and
(X) wipe with a moist cloth. Remove the lid
handle (5) and (C) rinse under running water (L) .
Remove the sealing ring (10) from the lid and
rinse by hand.
The pot, lid and inserts can be washed in the
dishwasher.
Food residues should not be scraped off but
soaked in water. Simmer a vinegar and water
solution to remove lime scale deposits. The base
of the pot should also be cleaned regularly.
7.2. Storage
Store the sealing ring (10) separately after
cleaning in order to protect it.
7.3. Maintenance
Your pressure cooker is a technical appliance
and its individual parts may be subject to wear-
and-tear. Therefore, after prolonged use, you
should check all the individual parts in accor-
dance with the spare parts list. If any changes
are apparent, the parts in question must be re-
placed. Only use original spare parts produced
by the manufacturer.
Note:
Any damage to the lid handle (5) will require
a factory repair by WMF.
8. Versatile use
The advantages of pressure cooking do not only
apply to standard methods of food preparation:
8.1. Cooking frozen food
Frozen food can be placed in the pot directly
from the freezer. Meat must be defrosted
slightly before browning. Vegetables can be
placed in the insert straight from the packet.
While the heating up times will be prolonged,
cooking times will remain the same.
8.2. Cooking wholefood
Wholefood often involves grains and pulses.
Grains and pulses need not necessarily be soa-
ked before cooking them in a pressure cooker.
If they are not soaked, cooking times will be
prolonged by about 50 %.
As well as the minimum liquid volume of 1/4 l,
at least 2 parts liquid must be added to 1 part
grain/pulses . The residual heat from the hob
can be used for final swelling. Remember that,
when cooking foaming or expanding foods
(grains, pulses), the pot can only be filled to
half its capacity.
8.3. Making preserves
1 l preserving jars should be cooked in a 6.5 l or
8.5 l pressure cooker, while smaller jars should
be cooked in a 4.5 l pressure cooker. Prepare the
food to be bottled as normal. Pour 1/4 l water
into the pot. Place the preserving jars into the
perforated insert.
Cook vegetable /meat on the second orange
indicator for approximately 20 minutes.
Cook stoned fruit on the 1st orange indicator
for approximately 5 to 10 minutes.
For releasing steam allow the pot to cool down
slowly (Method 1) – do not depressurize by
means of the rotary knob
(8) or under running
wate
r, as otherwise the juice will be spill out of the
jars.
8.4. Juicing
You can use your pressure cooker to juice small
quantities of fruit.
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