WMF Perfect Premium, Perfect Excellence Lid Handle User Manual

WMF Perfect Premium, Perfect Excellence Lid Handle

Accesories

Release pressure

Function rotary knob

Overview of components

Inside scaling

Changing the double seal

Replacement parts

We are delighted that you have chosen a WMF pressure cooker (steam cooker) and we hope you have a lot of fun with it.
To ensure long lasting usability of this product, please note and follow the following safety information and instructions.

Using a pressure cooker properly

Safety and warning symbols

Important indications are featured in these operating instructions in the form of symbols and signal words:

• WARNING indicates a hazardous situation that can cause serious injuries (e.g. burns caused by steam or hot surfaces).
• CAUTION indicates a potentially hazardous situation that can lead to minor or moderate injuries.
• ATTENTION indicates a situation that can lead to material damage.
• NOTE provides additional information regarding safe handling of the pressure cooker.

Additional information
TIP provides helpful tips for efficient usage of the pressure cooker.

Meaning of the symbols and signs
Observe and follow the indications

Signs / = List

• ▶ = Explanation, result
• ⇒ = Handling instruction safety note
• . = Sub-item
• Θ= Reference to elements in the drawings

Proper usage

The pressure cooker is only suitable…

• for stove types listed in these instructions,
• for cooking or stewing food (with or without inserts / trivet),
• for boiling down normal household quantities in preserving jars (with perforated insert),
• for extracting juice from small amounts of fruit (with insert),
• for sterilising baby bottles, preserving jars etc. (with perforated insert).

The pressure cooker is not suitable…

• for use in hot ovens or a microwave,
• for frying foods with oil,
• for sterilisation in medical sectors,
• for stove types other than those listed or open fire.

These operating instructions…

• must be treated with care,
• stored in close proximity to the pressure cooker,
• and must not be disposed of.
• They must be forwarded to other users and read by them.

All important safety notes

Save these operating instructions in a safe place to re-read later. Read these notes carefully before use.
The pressure cooker can only be used if the safety notes have been read and understood. Failure to take heed of these notes can lead to damages and burns when using the pressure cooker.

General notes

WARNING
TO BE USED ONLY BY PERSONS FAMILIAR WITH PROPER HANDLING
The pressure cooker can only be utilised by persons who have first familiarised themselves with the operating instructions and who have read the safety notes.

• Do not pass the pressure cooker on to persons who are unfamiliar with the product.
• Do not let children play with or use the pressure cooker.

WARNING
PRESSURE COOKER / DO NOT CHANGE SAFETY DEVICES
The safety devices prevent hazardous situations. They only function in an unmodified state and when the pot and lid fit together.

• Do not make any modifications to the pressure cooker or its safety devices.
• Only use the Perfect Premium / Excellence Lid 6 together with the matching Perfect Premium / Excellence Pot 1 and vice versa. Do not use any other lids or pots.

WARNING
KEEP OUT OR REACH OF CHILDREN AND HOUSEHOLD PETS
Keep children and pets away from the pressure cooker while it is in use as the pressure cooker is heavy, very hot and steam can escape from it.

CAUTION
FORESEEABLE MISUSE
in order to prevent misuse and the damages or rather burns associated with it, do not use the pressure cooker…

• in a hot oven or in a microwave,
• for frying foods with oil,
• for sterilisation in medical sectors,
• with other stove types other than those listed or over open fire.

CAUTION
DO NOT ALLOW THE POT HANDLES TO PROTRUDE OVER THE HOT STOVE
If the handles protrude 2/3/B over the hot stove or the flames of a gas stove, they can become very hot and cause burns if touched.

CAUTION
CHECK WEAR PARTS REGULARLY
Replace wear parts (double seal I, seal ring L) with original replacement parts if there is visible discolouration, cracks, hardening, damage or improper fit.

• The seal ring L must be touching the rim of the lid.
• Replace the seal ring L after approx. 400 cooking operations, after 2 years at the latest.
• Use original replacement parts only.

First use

Before the first use of the pressure cooker, it must be filled with water (to the specified level) and heated for at least 5 minutes
at the 2nd cooking level. This is expressly to be taken into account for any product inspection.

Before each use

WARNING
RISK OF BURNS CAUSED BY DAMAGED / MISSING OR INCORRECTLY INSERTED PARTS
Before each use, check if all parts are present, in proper order and inserted / closed properly. There is risk of burns caused by hot surfaces and escaping steam if parts are missing, dam-aged, deformed or incorrectly inserted.

• Check lid 6 to ensure correct assembly / correct insertion.

•  Insert missing parts (e.g. double seal I, seal ring L).

• Do not use the pressure cooker if parts are
  damaged, deformed, discoloured or broken, and contact the WMF dealer /service.

• Do not use the pressure cooker if the function of the parts does not correspond with the description in the operating instructions and contact the WMF dealer / service.

• Check if the pressure cooker is securely closed.

WARNING
RISK OF BURNS CAUSED BY SAFETY FEATURES THAT DO NOT FUNCTION Before usage, check the safety devices for damages, dirt, blockages and to ensure that they work. Otherwise there is a risk of burns caused by the hot surfaces and escaping steam.

• Check that the double seal I fits correctly.  The seal ring L must be touching the rim of the lid.
• Do not use the pressure cooker if parts are damaged, deformed, discoloured or broken, and contact the WMF dealer /service.
• Remove dirt / blockages.

CAUTION
RISK OF BURNS CAUSED BY INADEQUATE CLEANING
Before each usage, check the safety valves / devices and the pressure indicator for dirt / blockages, otherwise uncontrolled steam will be able to escape. This can lead to burns.

• Check safety devices and pressure indicator G and clean if necessary.

CAUTION
RISK OF BURNS CAUSED BY INCORRECTLY ASSEMBLED LID
The lid cannot be put together incorrectly. Assembly must follow the manner described. ⇨ Observe the instructions strictly.

• Check for correct fi t.

During usage

CAUTION
RISK OF BURNS CAUSED BY HOT STEAM
If steam escapes instead of pressure being built up, there is a risk of burns to hands and face from hot surfaces and escaping steam.

• Turn off the stove immediately, let the pot cool down and inspect.

WARNING
RISK OF BURNS CAUSED BY HIGH PRESSURE
High pressure builds up inside the pot during cooking. If this pressure is released it can cause serious burns and injuries.

• Always check that the pressure cooker is securely closed.
• Never open the pressure cooker with  force. The pressure cooker can only be opened with ease when it is completely unpressurised.
• Move the pressure cooker carefully when it is under pressure.
• Never leave pressure cooker unattended during usage.

CAUTION
RISK OFF BURNS FROM ESCAPING STEAM
Hot steam sometimes emits from under the lid 6 during cooking.

• Never reach into the steam.
• Always keep hands, head and body out of the danger area – above the lid 6 and side safety slot A on the rim of the lid.
• Never leave pressure cooker unattended during usage.
• Keep out of reach of children and household pets.

CAUTION
RISK OF BURNS FROM QUICK STEAM OFF
There is a risk of burns caused by hot steam or cooked food during quick steam-off via the turn knob C or under running water. ⇨ Give the pressure cooker a shake before opening.

• Immersing the pressure cooker in water is prohibited.
• Always keep hands, head and body out of the danger area – above the lid 6 and side safety slot A on the rim of the lid.

CAUTION
RISK OF BURNS CAUSED BY BUBBLE FORMATION (DELAY IN BOILING)
Hot cooked food can form bubbles and suddenly spray out when the cooled pressure cooker is opened. Hot liquid can spray out when piercing meat with skin. This can lead to burns and/or scalding.

• Shake the pressure cooker before opening.
• Do not immediately pierce hot meat that is cooked with skin (e.g. cow tongue), let it cool down fi rst.

CAUTION
RISK OFF BURNS FROM LEAKING FOOD
Hot food can leak out of the safety valve 7, the pressure regulation device F, or the side safety slot A when the pressure cooker is overfi lled, causing burns.

• Never overfi ll the pressure cooker.
• 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 its nominal capacity if expanding or very foaming foods, such as soups, legumes, stews, broths, offal or pasta products are being cooked.
• Pre-cook foods beforehand in an open pot, stir and skim off foam if necessary.

CAUTION
RISK OF BURNS FROM HOT POT / LID
The pressure cooker becomes very hot during cooking. The handles can also become very hot from open fl ames on gas stoves. Touching these can cause burns.

• Never touch the hot outer surface of the pressure cooker.
• Only take hold of the pot 1/lid 6 by the plastic handles.
• Use gloves and/or hand protection (e.g. pot holders).
• Only remove inserts and trivets using aids, e.g. pot holders.
• Place the hot pressure cooker on heat- resistant surface only.

ATTENTION
DAMAGE CAUSED BY TOO LITTLE OR LACK OF LIQUID
Never turn the pressure cooker on without liquid or switch to the highest setting unattended as this can cause overheating and damage.

• Only use the pressure cooker with sufficient liquid (minimum ¼ l water, stock, etc.).
• Check to ensure that there is sufficient liquid when cooking viscous foods.
• If there isn’t enough or no liquid, turn the  stove off immediately and do not move the pressure cooker until it has cooled down completely.
•  Never leave the pressure cooker unattended.

To clean

CAUTION
RISK OF BURNS FROM DAMAGES CAUSED FROM CLEANING
Do not use brushes, abrasive cleaners or chemicals when cleaning the safety devices as this can damage them, leading to risk of burns from escaping steam.

• Observe the cleaning and care instructions.
• Dry the cooking equipment well after cleaning.

Necessary repairs

CAUTION
DAMAGE FROM IMPROPER REPAIR/WRONG REPLACEMENT PARTS
Repairs can only be performed by a specialised dealer, otherwise the pressure cooker can be damaged or the safety devices might not function properly any more, causing risk of burns.

• If repairs are necessary contact a specialised dealer.
• Handles that exhibit cracks or that do not fit properly should be replaced by a specialised dealer.
• Use original pressure cooker replacement parts only.

About stove types

CAUTION
USABLE STOVE TYPES AND PLATE SIZES
The pressure cooker can only be used with an induction, glass ceramic or electric stove. The diameter of the hob or gas flame cannot be bigger than the bottom of the pot.

• The gas flame cannot protrude from above the pot base on gas stoves.
• For optimum heat transfer and cooker connection the size of the pot should match the size of the hob.
• The diameter of the hot plate on glass ceramic or electric stoves should not exceed 190 mm.
• A buzzing sound can arise on induction stoves at high cooking levels. This is due to technical reasons and is not a sign of a defect on your stove or pressure cooker.

Increasing service life

ATTENTION
DAMAGE TO THE PRESSURE COOKER
In order to maintain the operating life of the pressure cooker…

• Do not hit kitchen utensils against the pot’s rim.
• Only add salt to boiling water and stir so that the bottom of the pot is not damaged.
• Avoid dirt between the bottom of the  pot and the hob, otherwise the hob (e.g. glass ceramic) can get scratched.

Unpacking the pressure cooker

1. Open the packaging and check to ensure that all parts are included:
   • Pot 1 with sides 2 and handle 3
   • Lid 6 with removable handle B
   • Lid with safety valve 7 and holding slot H
   • Replaceable double seal (grey) I
   • Seal ring (grey) L
   • Operating instructions with warranty policy
   1. If parts are missing contact your authorised MF dealer / service or WMF directly.
   • Remove all stickers and tags
2. Dispose of unneeded packaging material in accordance with applicable regulations.
3. Carefully read through the operating instructions and store within reach of the pressure cooker.
4. Be sure to keep the warranty policy so you can make a warranty claim if necessary.

Get to know and understand the pressure cooker

All components at a glance

1. pot withTransTherm® all-stove base and  inner scaling (see Image B)
2. Side handle
3. Handle
4. Handle marking
5. Handle locking device
6. Lid
7. Safety valve
8. Holder
9. Lid placement marking
   • A Safety slot
   • B Removable lid handle
   • C Turn knob
   • D Lid handle locking device
   • E Handle locking device
   • F Pressure regulation device
   • G Pressure indicator
   • H Holding slot
   • I Double seal
   • J Safety opening system
   • K Lid handle sealing lip
   • L Seal ring
   • M Opening symbol
   • N Green marking
   • O Handle marking

The multi-level safety system

Pressure regulation device in the lid
If the intended pressure for the selected cooking level is exceeded, the pressure regulation device F opens automatically and excess steam escapes. This way pressure is reduced immediately.

Safety valve
If the pressure regulation device F does not respond, excess high pressure is immediately released via the safety valve 7.

Safety slot on rim of lid
If the other safety devices fail, due to clogging from food rests, the safety slot A serves as an “emergency discharge”. If the pressure is too high the seal ring L is pushed outwards through the safety slot A so far that steam can escape and pressure is reduced.

Pressure indicator on the lid handle
The pressure indicator G has a visual aid to enable anticipatory cooking. It displays the current cooking pressure status. It is outfitted with a red ring (yellow ring for Perfect Excellence) (pressure is present) and 2 green rings (Cooking Level 1 and 2).

Safety opening system
The safety opening system J prevents the pressure cooker from being opened, even though residual pressure is present. The pressure cooker can only be opened after the pressure has been reduced completely.

Controlled steam-off with the turn knob
Steam can be release slowly or quickly with the turn knob C.

Locking device
Locking device D is situated in lid handle B, which prevents the pressure cooker from being opened during cooking.

All relevant data

• Manufacturer WMF Group GmbH
• Type Perfect Premium / Excellence
• Material
• Pot / lid Cromargan® Stainless
• steel 18/10
• Base TransTherm® universal base
• Handles Heat-resistant plastic
• Seals Silicone
• Pot diameter
• Base 190 mm
• Interior 220 mm
• Filling volume 3.0 l / 4.5 l / 6.5 l / 8.5 l

Length

• Pot with handles 416 mm
• Pot with lid 468 mm

Width

• Pot with lid 250 mm

Height

• A = Pot, B=Pot with lid, C = Pot with lid and handle

Tare weight

• 3.0 l 2.85 kg
• 4.5 l 3.10 kg
• 6.5 l 3.40 kg
• 8.5 l 3.65 kg
• PS value 150 kPa

Pressure values
First green ring, approx. 106°C, 25 kPa operating pressure, 40 kPa control pressure
Second green ring, approx. 115°C, 70 kPa operating pressure, 90 kPa control pressure

• Hob diameter max. 190 mm
• Inner scaling fi ll level (depending on total volume) 1/3, 1/2, 2/3

The stove types

All accessories, replacement and wear parts

Accessories

• Inserts (art.no. 07 8940 6000 / 07 8941 6000 / 07 8943 6000 / 07 8942 6030)
• Trivet (art.no. 07 8944 6100)
• Glass lid (art.no. 07 9518 6389)
• Quick pan 3.0 l (art.no. 07 9581 6041)

Replacement parts

• Lid handle B (art.no. 08 9580 6030)
• Lid 6 with handle B (art. no. 09 9580 6042)

Wear parts (grey colour)

• Double seal I (art.no. 60 9614 9510)
• Seal ring L (art.no. 60 6856 9990)

Preparing the pressure cooker for operation

Taking apart the pressure cooker

1. Remove lid (cf. image series E, B).
   • Turn the knob C so that the opening sym-bol M lines up with the handle marking O.
   • Pull the turn knob C all the way back towards the end of the handle.
   • The green marking N on the lid handle B must be completely visible.
   • Only hold the pot’s 1 handle 3 with the left hand.
   • Hold the lid handle B with the right hand and turn to the right until the lid 6 can be lifted.
   • The lid 9 and the handle marking 4 must line up.
   • Lift the lid 6 by the handle B.
2. Take apart the lid (see image series G), by fi rst turning the lid over 6.
3. Carefully pull the seal ring L out of the pot ‘s rim and place aside.
4. Hold the lid 6 and press the handle locking device E towards the end of the handle.
5. Remove the lid 6 by the handle.

First clean the pressure cooker

1. Take the pressure cooker apart as described in Chapter 5.1.
2. Fill 2/3 (see inner scaling Image I) of the pot 1 with water and add 2-3 tablespoons of household vinegar.
3. Boil the vinegar water in the pot 1 without the lid 6 for about 5-10 minutes.
4. Afterwards, wash all parts thoroughly by hand.
5. Dry all parts well after cleaning.

Assembling the pressure cooker

CAUTION
RISK OF BURNS CAUSED BY INCORRECTLY ASSEMBLED LID
The lid cannot be put together incorrectly. Assembly must follow the manner described. ⇨ Observe the instructions strictly.

• Check for correct fi t.

Assemble the lid (see image series H)

1. Check lid rim, lid handle, safety devices and seal ring for dirt or clogging.
2. Turn lid 6 so that the rim points downward.
3. Turn the handle B and hold in place.
4. Insert the holding slot H on the lid handle B into the lid’s 6 holder 8.
5. Slowly fold down the lid 6.
6. Turn lid 6 using the handle B.
7. Position the lid 6 and handle B in such a way that the double seal I isn’t squished or the edges of the lid opening damaged.
8. Carefully press down lid 6 until it snaps into place audibly in the handle locking device E. Check that it is correctly seated by pressing on the red slider.
9. Insert the seal ring L into the pot’s rim and carefully press under the rim.
   • The seal ring L must be positioned completely below the curved pot rim.

Put lid on ((see image series F)

1. Place pot 1 on fi rm surface.
2. Place lid 6 on the pot 1 with rim facing downwards.
   • The placement marking 9 on the lid and the handle marking 4 must line up, otherwise the lid cannot be put on.
   • Seal ring L must be inserted into the lid rim!
3. Hold the pot’s 1 handle 3 with the left hand.
4. With the right hand, swivel the lid 6 with the handle B to the left.
5.  When both handles 3/B are lined up exactly on top of each other, push the turn knob Cforwards completely.
   • No gap can be visible between the handle B and the turn knob C.

Operating the pressure cooker

Check safety devices

1. Remove lid 6 as described in Chapter 5.1.
2. Carefully pull the seal ring L out of the pot ‘s rim and place aside.
3. Remove lid handle B as described in Chapter 5.1.
4. Check to ensure that the seal ring L and the inner lid rim are clean.
5. Check that…
   • safety slot A on the lid rim,
   • pressure regulation device F,
   • pressure display G,
   • handle locking device E,
   • 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 7.
   • Shake the lid 6 if necessary until the ball becomes visible again.
   • If damaged, contact the WMF Trade/Service team for a replacement.
7. Carefully test the pressure regulation device F for movability using fi nger pressure.
8. Check that all seals are clean, undamaged and that they fi t correctly (cf. image series J).
   •  The double seal I cannot cover any other valve, both arrows must point towards each other and the seal must touch the handle B without any gaps.
   • The double seal I must also be situated under the sealing lip K of the lid handle B.

Opening the lid

To open the pressure cooker, remove the lid 6 as described in Chapter 5.1.

Filling the pressure cooker

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).

CAUTION
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 suffi cient 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.

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.

Cooking foods

Foods are cooked under pressure in the 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 signifi cant 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.

VARYING COOKING TIMES
Cooking times can be different for the same food because the amount, form and state of the food varies.

Cooking Level 1
Low cooking level for tender foods like vegetables, fi sh or stewed fruit.
Food is cooked gently at this cooking level so that the aroma and nutrients remain preserved as much as possible. At Cooking Level 1 the pressure indicator rises up to 1 green cooking ring. If the pressure is too high it is is regulated automatically.

1. Check that the pressure cooker is closed correctly.
2. Place the pressure cooker on the stove.
3. Use the turn knob C to set the cooker to Cooking Level 1: to do so, turn the knob C to the left to Level 1 (see Image C).
4. Set stove to a high energy level.
   • The pressure cooker will heat up.
   • Air will escape through the safety valve 7, which is also the automatic cooking system, until the valve closes and pres-sure builds up.
   • The pressure indicator G begins to rise. The increase can be observed through the slot beside the pressure indicator and the energy supply can be regulated accordingly.
   • The red ring (yellow ring for Perfect Excellence) on the pressure indicator signals that the pot can no longer be opened.
5. Cooking time begins as soon as the pressure indicator G displays 1 green cooking ring.
6. Ensure that the ring position on the pressure cooker G remains constant.
7. If the pressure indicator G falls below the 1 green cooking ring, turn up the energy supply.
   •  This increases the cooking time somewhat.
8. If the pressure indicator G rises above the 1 green cooking ring, the result is an excess build up of steam pressure, which escapes audibly through the pressure regulation device F.
   • Remove the pressure cooker from the hob.
   • Wait until the pressure display has lowered to 1 green cooking ring.
   • If the energy supply has been re-set, place the pot back on the stove quickly.
9. After the cooking time is over, remove the pressure cooker from the energy supply and reduce the pressure (see Chapter 6.6).
10. After the pressure has been reduced, shake the pressure cooker and open carefully.

Cooking Level 2
Quick cooking level for all other foods
A lot of time and energy is saved with this cooking level. At Cooking Level 2 the pressure indicator rises up to the 2nd green cooking ring. If the pressure is too high it is is regulated automatically.

1. Check that the pressure cooker is closed correctly.
2. Place the pressure cooker on the stove.

ATTENTION
DAMAGE CAUSED BY TOO LITTLE OR LACK OF LIQUID
Risk of overheating and damage

1. Never heat the pressure cooker without liquid or heat at the highest level unattended.

2. Only use the pressure cooker with sufficient  liquid (minimum 1/4 l water).

3. Use the turn knob to set the cooker to Cooking Level 2: to do so, turn the knob C to the right to Level 2 (see Image C).

4. Set stove to the highest energy level.

   • The pressure cooker will heat up.
   • Air will escape through the safety valve 7, which is also the automatic cooking system, until the valve closes audibly and pressure builds up.
   • The pressure indicator G begins to rise. The increase can be observed through the slot beside the pressure indicator and the energy supply can be regulated accordingly.
   • The red ring (yellow ring for Perfect Excellence) on the pressure indicator signals that the pot can no longer be opened.
     Cooking time begins as soon as the pressure indicator G displays the 2nd green cooking ring.

5. Ensure that the ring position on the pressure cooker G remains constant.

6. If the pressure indicator G falls below the 2nd green cooking ring, turn up the energy supply on the stove.

   • This increases the cooking time somewhat.

7. If the pressure indicator G rises above the 2 green cooking ring, the result is an excess build up of steam pressure, which escapes audibly through the pressure regulation device F.

8. Remove the pressure cooker from the hob.

9. Wait until the pressure display has lowered to 2 green cooking ring.

10. If the energy supply has been re-set, place the pot back on the stove quickly.

11. After the cooking time is over, remove the pressure cooker from the energy supply and reduce the pressure as described in Chapter 6.6.

12. After the pressure has been reduced, shake the pressure cooker and open carefully.

Reducing pressure / cooling

Method 1 – use residual heat

NOTE
RELEASE THE STEAM
Do not reduce pressure using method 2, 3 or 4 for foaming or expanding foods (e.g. legumes, meat broth, grains). Boiled potatoes burst for instance, when steamed off using these methods.

1. Remove the pressure cooker from the stove.
   •  After a short time the pressure indicator will go down.
2. If the pressure indicator G has disappeared completely into the lid handle, turn the knob C until opening mark M is aligned with the handle mark O (see Image A).
3. Pull the turn knob C back towards the end of the handle.
   • Any remaining steam escapes.
4. When no more steam come out, shake the pot and open it.

Method 2 – slow steam release (automatic steam reduction – see Image A)

1. Turn the knob C so that the opening symbol M matches the handle mark in g O.
   •  The steam escapes slowly.
2. If the pressure display has disappeared completely in the lid handle, shake the pot and open it.

Method 3 – quick steam release (see Image A)
CAUTION
RISK OF BURNS FROM QUICK STEAM OFF
There is a risk of burns caused by hot steam or cooked food during quick steam-off via the turn knob C or under running water. ⇨ Give the pressure cooker a shake before
opening.

• Always keep hands, head and body out of the danger area – above the lid 6 and side safety slot A on the rim of the lid.

1. Turn the knob C so that the opening symbol M matches the handle marking O.
2. Pull the turn knob C back towards the end of the handle.
   • The steam escapes quickly.
3. If the pressure display G has disappeared completely in the lid handle B, shake the pot and open.

Method 4 – no escaping steam

1. Put the pressure cooker in the sink and run cold water over the lid.
2. If the pressure display G has disappeared completely in the lid handle B, shake the pot and open.

Open after cooking (see image series E)

1. First release the pressure as described in Chapter 6.6.
   • The pressure must be released before opening.
2. Turn the knob C so that the opening symbol M matches the handle mark in g O.
3.  Pull the turn knob C all the way back towards the end of the handle.
   •  The green mark i n g N on the lid handle B must be completely visible.
4. Shake pot.
5. Hold the pot’s 1 handle 3 with the left hand.
6.  Hold the lid handle B with the right hand and turn to the right until the lid 6 unlocks.
   •  The lid 9 and the handle marking 4 must line up.
7. To open the lid handle B with lid 6 tilt downwards slightly so that the rest of the steam is emitted towards the front.
8. Take of the lid 6.

Usage and preparation methods

Cooking with inserts and trivet

Several foods can be prepared in the pressure cooker at the same time – depending on the height of the pressure cooker. The individual foods are stacked separately on top of each other using the inserts. For instance, if meat is cooked on the bottom of the pot a trivet is placed down on the bottom so that the fi rst insert is above the meat.

NOTE
ACCESSORIES
Get inserts and trivets as accessories from WMF specialised retailers / service. Unperforated inserts are used for vegetables; perforated inserts are used for potatoes. The food with the longest cook time should be placed in the pot fi rst without an insert.

1. In order to cook foods with different cooking times, the pot must be opened now and again. While doing so steam escapes, so put more liquid into the pot than required and refi ll if need be.
   Examples

   • Roasting (20 min.) – pot base
   • Potatoes (8 min.) – perforated insert
   • Vegetables (8 min.) – unperforated insert

2. First cook the roast for 12 min.

3. Open the pot as described in Chapter 5.1.

4. Put the potatoes in a perforated insert on a trivet above the roast, place the vegetables on top on an unperforated insert.

5. Close the pot as described in Chapter 5.3 and cook for another 8 min.

TIP- If the cook times are more or less the same, all inserts can be placed in the pot at the same time.

Searing

Before cooking, foods (e.g. onions, pieces of meat etc.) can be seared in the pressure cooker like in a conventional pot.

1. Remove the lid 6 as described in Chapter 5.1 and sear the food.
2. To finish cooking…
   • loosen the roast insert,
   • add the necessary amount of liquid (at least 1/4 l),
   • add other foods if desired – with or without inserts.
3. Put the lid on and close as described in Chapter 5.3.
4.  Set cooking setting using the turn knob C as described in Chapter 6.5.

Using frozen food

1. Add minimum amount of water (1/4 l water)
2. Place unthawed frozen food into the pot
3. Thaw meat for searing
4. Place the vegetables into the unperforated insert directly from the packaging
   • The cooking times are longer.

Preparing grain or legumes

Grains and legumes do not need to be soaked when prepared in the pressure cooker.

• However, the cooking times increase by about half the time.
• Ensure that the pot is only half full.

1. Fill the pot with at least 1/4 liquid and add at least 2 parts liquid to 1 part grains / legumes.
2. Shortly before the cooking time is over, turn off the power supply and use the residual heat on the hob as a source.

Sterilisation

1. Baby bottles, preserving jars etc. can be sterilised. To do so, place the items onto a perforated insert with the opening facing down.
2. Add 1.4 l water.
3. Sterilise for 20 min. on Cooking Level 2.
4. Cool slowly (steam-off method 1).

Boiling down

1. Prepared foods as usual and fill preserving jars with it.
2. Fill the pot with 1/4 l water.
3. Place the preserving jars onto a perforated insert.
4. Boil down preserving jars with 1 l content in 6.5 or 8.5.l pressure cooker, boil down smaller preserving jars in 4.5 l pressure cooker.
5. Cook vegetables / meat at Cooking Level 2 for approx. 20 min., stone fruit on cooking level 1 for approx. 5 min. and pip fruits for about 10 minutes.
6. To steam off, slowly let the pot cool down (steam-off method 1), as the juice will press out of the preserving jars if the other methods are used.

Extracting juice

Small amounts of fruits can be processed into juice in the pressure cooker.

1. Fill the pot with 1/4 l water.
2. Place the fruit on a perforated insert, place on an unperforated inserts and add sugar if desired.
3. Cook at Cooking Level 1 for 10-20 minutes -depending on the type of fruit.
4. Release the pressure by putting the pot under running water (steam-off method 4) and shake before opening.

Cleaning the pressure cooker, service and storage

Cleaning

Use hot water and conventional detergent for cleaning.

• Do not use any sandy, scouring detergents, steel wool or the hard side of sponges.

1. Remove lid handle B as described in Chapter 5.1 and clean under running water only (see image series G).
2. Take the seal ring L out of the lid 6 and wash by hand.
3. Soak lightly sticking food, bring strong sticking foods to a boil with some water in the pressure cooker.
4. Clean valves from dirt and/or clogging with a moist cotton swab.
   • Do not use any sharp or pointy objects.
5. The pot, inserts and trivet can be cleaned in the dishwasher.
   • However, this can lead to discolourations of the surface. This does not impair function.
   •  Nonetheless, we recommend cleaning by hand.
6. If lime develops bring vinegar-water to a boil in the pressure cooker.
7. Dry the cooking utensils well after cleaning.

Storage

Keep the clean, dry pressure cooker in a clean, dry and protected environment.

1. Remove lid 6 as described in Chapter 5.1.
2. Remove seal ring L from the pot rim and store separately to protect it.
3. Remove lid handle B as described in Chapter 5.1 and place in the pot 1 and/or lid 6.
4. Place the lid 6 upside down on the pot 1.

Maintenance / replacing wear parts

• Side handle and handle only to be replaced by WMF Trade / Service team.
• Safety valve only to be replaced by WMF Trade / Service team, and at the latest before 10 years have elapsed.
• Check wear parts regularly and replace for original parts if necessary.
• Replace seal ring and double seal if they are damaged, hardened, discoloured or if they no longer fit properly.

Replace seal ring

1. Remove lid 6 as described in Chapter 5.1.
2. Turn over lid 6.
3. Remove defective seal ring L from the pot rim and dispose of it.
4. Insert new original seal ring L into the pot’s rim and carefully press under the rim.
   • The seal ring L must be positioned fully below the curved pot rim.

Replacing double seal

1. If necessary, remove lid 6 from the pot as described in Chapter 5.1.
2. Take apart the lid (see image series G), by turning the lid over 6.
3. Hold the lid 6 and press the handle locking device E towards the end of the handle.
4. Remove handle B.
5. Remove the double seal L from the handle B and dispose of it (see Image J).
6. Carefully position the new original double seal I.
   • The double seal L cannot cover any other valve.
   • The arrows on the double seal I and the handle base must point towards each other.
   • The double seal I must be gap-free and lay flat against the handle base.
   • The double seal L must be situated under the handle’s sealing lip K so that the curve of the sealing lip lies over the seal edge.

Eliminating malfunctions

• In the event of a malfunction, always remove the pressure cooker from the hob.
• Never open the pressure cooker with force!

a)   The lid is not sitting on the pot properly.

b)   The double seal is missing.

c)   The lid is not assembled correctly.

| 1.   Completely release the pressure from the pot as described in Chapter 6.6 and open it.

2.   Check seal ring L / double seal I (see Image J) to ensure they are correctly in place.

3.   Check lid 6 for correct fit / assembly.

4.   Close the pot as described in Chapter 5.3.

The ball in the safety valve / automatic cooking system is not in the right place| 1.   Completely release the pressure from the pot as described in Chapter 6.6 and open it.

2.   Remove lid handle B as described in Chapter 5.1.

3.   Check the position of the metal ball in the safety valve

7 and clean if necessary.

4.   Close the pot as described in Chapter 5.3.

Not enough liquid| 1.   Completely release the pressure from the pot as described in Chapter 6.6 and open it.

2.   Refill liquid (at least 1/4 l).

3.   Close the pot as described in Chapter 5.3.

Steam is escaping from the lid| Seal ring and / or pot rim is not clean| 1. Completely release the pressure from the pot as described in Chapter 6.6 and open it.

2.   Clean seal ring L and pot rim.

3.   Close the pot again as described in Chapter 5.3.

Knob is not at Cooking Level 1 or 2.| Set knob C to Cooking Level 1 or 2.
Seal ring damaged or hard (due to wear)| Replace the seal ring L with an original WMF seal ring.
Double seal does not fit properly or is damaged.| Correct the position of the double seal I or replace with original WMF replacement part.
Malfunctions| Cause| Remedy
---|---|---
Cooking time is too long or the cooking signal does not rise| Diameter of the hob is not suitable| Select a hob that fits the diameter of the pot
Energy level unsuitable| Set at highest energy level
a)   The lid is not sitting on the pot properly.

b)   The double seal is missing.

c)   The lid is not assembled correctly.

| 1.   Completely release the pressure from the pot as described in Chapter 6.6 and open it.

2.   Check seal ring L / double seal I (see Image J) to ensure they are correctly in place.

3.   Check lid 6 for correct fit / assembly.

4.   Close the pot as described in Chapter 5.3.

The ball in the safety valve / automatic cooking system is not in the right place| 1.   Completely release the pressure from the pot as described in Chapter 6.6 and open it.

2.   Remove lid handle B as described in Chapter 5.1.

3.   Check the position of the metal ball in the safety valve

7 and clean if necessary.

4.   Close the pot as described in Chapter 5.3.

Not enough liquid| 1.   Completely release the pressure from the pot as described in Chapter 6.6 and open it.

2.   Refill liquid (at least 1/4 l).

3.   Close the pot as described in Chapter 5.3.

Steam is escaping from the lid| Seal ring and / or pot rim is not clean| 1. Completely release the pressure from the pot as described in Chapter 6.6 and open it.

2.   Clean seal ring L and pot rim.

3.   Close the pot again as described in Chapter 5.3.

Knob is not at Cooking Level 1 or 2.| Set knob C to Cooking Level 1 or 2.
Seal ring damaged or hard (due to wear)| Replace the seal ring L with an original WMF seal ring.
Double seal does not fit properly or is damaged.| Correct the position of the double seal I or replace with original WMF replacement part.

Cooking tips and tricks

• Seal ring should be lightly greased with cooking oil or fat in order to increase ease of opening and closing.
• Cooking time begins as soon as the specified ring becomes visible on the cooking signal. / The indicated cooking times are reference values, it is better to select shorter cooking times: you can always cook it more.
• The indicated cooking times prepare vegetables that are firm to the bite.
• The cooking temperature of the first ring is  106° (especially suited for vegetables and fish), the temperature of the 2nd ring is 115°C (particularly suited for meat).

Find recipes at www.wmf.com!

Cooking time chart

Pork and veal

Cook at 1st ring; minimum fill level 1/4 l liquid; no special insert required

Sliced pork| 5 – 7| –
Pork goulash| 10 – 15| –
Roast pork| 20 – 25| Cooking time depends on size and shape
Sliced veal| 5 – 7| –
Veal goulash| 10 – 15| –
Veal shank – one piece| 25 – 30| –
Veal tongue| 15 – 20| Cover with water
Roast veal| 20 – 25| Cooking time depends on size and shape
Beef

Cook at 2nd ring; minimum fill level 1/4 l liquid; a perforated insert is used for cow tongue

Meat loaf| 10 – 15| –
Marinated| 30 – 35| –
pot roast| 45 – 60| –
Cow tongue| 6 – 8| –
Sliced meat goulash| 15 – 20| –
Meat rolls| 15 – 20| –
Roast beef| 35 – 45| Cooking time depends on size and shape
Poultry

Cook at 2nd ring; minimum fill level 1/4 l liquid; a perforated insert is used for stewing hen

Stewing hen| 20 -25| max. 1/2 filling quantity
Chicken pieces| 6 -8| –
Turkey leg| 25 -30| Depends on the thickness of the drumstick
Turkey ragout| 6 -10| The same for turkey
Turkey escalope| 2 -3| –
Game

Cook at 2nd ring; minimum fill level 1/4 l liquid; no special insert required

Roast rabbit| 15 -20| –
Saddle of rabbit| 10 -12| –
Roast venison| 25 -30| –
Venison goulash| 15 -20| –
Lamb

Cook at 2nd ring; minimum fill level 1/4 l liquid; no special insert required

Lamb ragout| 20 -25| Mutton has longer cooking time
Lamb roast| 25 -30| Cooking time depends on size and shape
Food| Time| Notes
---|---|---
Fish

Cook at 1st ring; minimum filling quantity 1/4 l liquid; no insert is required for ragout and goulash, otherwi- se use unperforated insert

Fish fillet Whole fish

Ragout or goulash

| 2 -3

3 -4

3 -4

| Steamed in its own juice Steamed in its own juice

–

Soups

Cook at 2nd ring; at least 1/4 l liquid up to 1/2 pot content, no insert needed

Pea soup, lentil soup| 12 – 15| Soaked legumes
Meat broth| 25 – 30| Applicable to all types of meat
Vegetable soup| 5 – 8| –
Goulash soup| 10 – 15| –
Chicken soup| 20 – 25| Cooking time depends on the size
Potato soup| 5 – 6| –
Oxtail soup| 35| –
Vegetables

Cook at 1st ring; minimum filling quantity 1/4 l liquid, no insert is necessary for sauerkraut and beets, all other foods require the perforated insert; cook at 2nd ring for beans and more

Eggplant, cucumber and| 2 – 3| Vegetables cooked in steam are not drained as
tomatoes|  | quickly
cauliflower, peppers, leeks| 3 – 5| –
peas, celery, kohlrabi| 4 – 6| –
fennel, carrots, savoy cabbage| 5 – 8| –
Beans, kale, red cabbage| 7 – 10| 2. Ring
sauerkraut| 10 – 15| 2. Ring
beets| 15 – 25| 2. Ring
salted potatoes| 6 – 8| 2. Ring, boiled potatoes burst if they are
potatoes with peel| 6 – 10| steamed off quickly
Legumes

Cook at 2nd ring; at least 1/4 l liquid with max. 1/2 pot content; 2 parts water to 1 part grain; cook not soaked grain 20-30 min. longer; cook rice pudding at 1st ring

Peas, beans, lentils| 10 – 15| Cook thick beans 10 min. longer
buckwheat, millet| 7 – 10| Cooking time for soaked grain
corn, rice, green spelt| 6 – 15| Cooking time for soaked grain
rice pudding| 20 – 25| Cook at 1st ring
long grain rice| 6 – 8| –
brown rice| 12 – 15| –
wheat, rye| 10 – 15| Cooking time for soaked grain
Fruit

Cook at 1st ring; minimum filling quantity 1/4 l liquid

cherries, plums| 2 – 5| Perforated insert is recommended
apples, pears| 2 – 5| Perforated insert is recommended

References

• art.no
• WMF Onlineshop | Tradition und Qualität seit 170 Jahren
• wmf.co.kr
• WMF Onlineshop | Tradition und Qualität seit 170 Jahren

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