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4. Notes on operation

4.1. Checking the safety devices

before each use

Ensure that th

e sealing ring

(10)

and lid edge are

clean. Check that the ball is sitting visibly in the
safety valve

(4)

on the underside of the lid

(E)

If the balls are in the upper chamber of the sa-
fety valve

(4)

, remove the handle

(5)

and press

the ball into the lower chamber.
Test the main valve

(3)

for ease of movement by

pressing gently with your finger

(G)

. Check the

cooking indicator seal

(2)

, the seal of the resi-

dual pressure safety device

(13)

and the seal of

the steam outlet aperture

(14)

for secure posi-

tioning and any damage. Insert the handle

(5)

into the lid. Replace lid and close.

4.2. Liquid volumes

To ensure that the correct amount of liquid is
used, the pot has an internal scale

(H)

At least 1/4 l of liquid is required to generate
steam, regardless of whether you are cooking
with or without inserts.
To ensure that your pressure cooker’s functiona-
lity is not impaired, do not fill it to more than
2/3 of its capacity.
When cooking foodstuffs which foam or expand
heavily (e.g. stock, pulses, innards, compotes),
only fill the pot to half its capacity. (See the
section on »Preparing wholefood« for further in-
formation).
If you want to brown your food before cooking
(e.g. onions, meat pieces etc.); you can use your
WMF pressure cooker as a conventional pot. In
order to complete the cooking, remove the
browning residue and add the requisite amount
of liquid (at least 1/4 l) before closing the pres-
sure cooker.

Caution!
Never cook without sufficient liquid and take
care to ensure that the cooking liquid never
evaporates fully. Failure to observe this in-
struction may result in food burning, damage
to the pot or its plastic handles (see Safety
Notes 9.).

5. Cooking using your pressure

cooker

5.1. General

Your pressure cooker cooks food under pres-
sure, i.e. at temperature above 100 °C. This re-
duces cooking times by up to 70 %, a
significant energy saving. Due to the short co-
oking time in steam the food's flavour, taste
and vitamins are largely preserved.

5.2. Cooking with inserts

Depending on the size of your pressure cooker
you can cook with inserts or a trivet. Inserts
and trivets are available as accessories from
your WMF dealer (see »Accessories and Spare
Parts« inside the cover).

5.3. Heating

Close pot and turn rotary knob to

(8)

the heat

setting recommended in the cooking time table

(30c)

(30d)

Heat setting 1 (slow cooking setting)
first orange-coloured ring

Use heat setting 1 for preparing delicate foods
such as vegetables, fish or fruit. With this heat
setting, cooking is particularly slow and gentle;
flavour and nutrients are better preserved.
At heat setting 1 the cooking signal only rises
to the first cooking ring.
Excessive pressure is automatically regulated
via the main valve (see Section 5.4 Cooking
Times).

Heat setting 2 (fast cooking setting)
second orange-coloured ring

Use heat setting 2 for preparing all other foods
(see also Section 8 Versatile Use). With this
heat setting you save a great deal of time and
thus energy. At heat setting 2 the cooking