WMF Fusiontec Perfect Premium Handleiding pagina 32
Beschikbare talen
Beschikbare talen
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
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 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
valve, both arrows must point towards each
other and the seal must touch the handle
without any gaps.
▶
The double seal
I
under the sealing lip
6.2 Opening the lid
To open the pressure cooker, remove the lid
described in Chapter 5.1.
6.3 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
suffi cient liquid (minimum 1/4 l water).
30
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Operating Instructions
,
F
,
E
.
7
if necessary until the ball
cannot cover any other
must also be situated
of the lid handle
K
6
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
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
If applicable, assemble lid as described in
1.
B
Chapter 5.3.
2.
Put the lid on and close as described in
Chapter 5.3.
.
B
6.5 Cooking foods
Foods are cooked under pressure in the pressure
as
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.
CAUTION
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