Cooking Times - WMF Perfect Ultra Manual Del Usuario

signal rises to second cooking ring. Excessive
pressure is auto matically regulated via the
main valve (see Section 5.4 Cooking Times).
2) on the lid handle (5) and
Switch on timer (1
enter the required cooking time. Heat pressure
cooker to the highest energy setting.
During this heating phase air escapes via the sa-
fety valve (4), until the valve closes audibly and
pressure can build up.
The red indicator (24) on the timer (12) signals
that you can now no longer open the pot (W).
The cooking indicator (1) begins to rise. You can
observe this through the recess next to the coo-
king indicator (I) and regulate in good time the
actual energy supply.
When the preset heat setting has been reached
the timer (12) sounds 3 short bleeps. From now
on the preset heat setting will start to count
backwards (V).

5.4. Cooking times

ls that cooking time has
The timer (12) signa
commenced. Take care to ensure that the ring
position on the cooking indicator (1) remains
stable. Regulate the heat accordingly.
If the cooking indicator (1) falls below the re-
quired orange ring, you will have to turn up the
heat again slightly. This will slightly prolong the
cooking time.
If the cooking indicator (1) rises above the pre-
set heat setting (30c)/(30d), excess steam pres-
sure will result. This will escape audibly via the
main valve (3) on the lid handle (5). Remove the
pot from the hob, wait until the cooking indica-
tor (1) has fallen to the corresponding ring, and
then replace on the hob with a reduced heat
setting.
Pressure cooking facilitates shorter cooking
times because the steam pressure in the pot re-
sults in higher temperatures.
First ring, approximately 110 °C
(operating pressure 45 kPa, regulating
pressure 90 kPa) for delicate foods such as
fish or compote
Second ring, approximately 119 °C
(operating pressure 95 kPa , regulating
pressure 130 kPa, max. 150 kPa) for all
other foods
Energy-conscious users will want to turn off
the heat even before the end of the cooking
time, since the heat stored in the pot will suf-
fice to finish the cooking process.
Cooking times may differ for same foodstuffs
depending on quantity, form, and composition.
5.5. Information on induction hobs
The TransTherm® universal base (11) is suitable
for all hob types, including induction hobs.
When cooking on induction hobs a humming
noise may develop if on a high heat setting.
This noise has technical causes and does not
indicate that either your hob or your pressure
cooker is defective. The pot size must corres-
pond to the size of the cooking zone. Other-
wise – especially in the case of small diameters
– the cooking zone (magnetic zone) may not
respond to the pot base.
5.6. Opening the pot
The timer (12) signals the end of the cooking
time by sounding 5 short bleeps which – if you
do not switch it off – is repeated up to four
times. You can switch off the sound by briefly
pressing the plus or minus keys (25)/(26).
You have four ways to depressurize the pot (see
next page).
In principle, the lid should only be opened and
removed from the pot once the pot is depressu-
rised. This can be recognized by the display (24)
on the timer (12) changing from red to green
(flashing) (W). Also this means that the cooking
indicator (1) must have fully disappeared into
the handle (5) (J).
If the red indication (24) lights up in the timer
(12), although the cooking indicator (1) has
fully disappeared in the pot, the so-called
residual pressure safety device is effective.
24