WMF Perfect Premium Notice D'utilisation page 36

EN
5. Check that...
/ safety slot on the lid rim,
A
/ pressure regulation device
/ pressure display
G
/ handle locking device
/ 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
▶
Shake the lid if necessary until the ball
6
becomes visible again.
▶
If damaged, contact the WMF Trade/Service team
for a replacement.
7.
Carefully test the pressure regulation device
for movability using finger pressure.
8.
Check that all seals are clean, undamaged and
that they fit correctly (cf. image series J).
▶
The double seal
I
both arrows must point towards each other and
the seal must touch the handle
gaps.
▶
The double seal
I
the sealing lip
K
6.2 Opening the lid
To open the pressure cooker, remove the lid
described in Chapter 5.1.
6.3 Filling the pressure cooker
1 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 sufficient
liquid (minimum 1/4 l water).
30
Operating Instructions
,
F
,
,
E
.
7
cannot cover any other valve,
without any
B
must also be situated under
of the lid handle .
B
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 sufficient
F
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
as
6
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
significant 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.
CAUTION
64.1168.0790 I 002