WMF Perfect Plus Pressure Cooker 6.5ltr 22cm diameter 18/10 stainless steel

I got this pressure cooker to replace my old faithful prestige (Circa 1956..) because I couldnt get hold of the rubber gaskets any more.. So no stranger to pressure cooking I was pretty sure of what I was looking for and read many reviews about other later prestige products and some other manufacturers too.. Hoping for a better quality range I was sadly disapointed.

The main problem seems to be general build quality, and many folk complain of their pressure cookers falling apart by handles coming off fittings becoming loose or alarmingly, their cooker failing to seal altogether!!

I came across the WMF perfect plus while here in Amazon, and reading the reviews and doing some further research about the product online I decided this was a soundly engineered pressure cooker that was tough, reliable, easy to work with, and very pleasing to the eye..

I have not been disapointed. There is no Hisss! from this cooker as it builds up pressure silently and only hisses if you allow it to run over pressure... (Safety feature..)The hiss is more of a buzz, or horn.. Gets your attention right away.. It has a 2nd safety valve in the form of a ball bearing in a rubber gasket, and is built as strong as a nuclear containment vessel, You would have to be a right daft nugget to misunderstand how this cooker works..

If there is the tinyest bit of pressure inside, you CANNOT open it. The lid CANNOT be twisted to open it, it is mechanically locked by the slightest pressure.. This is a GREAT feature and gives you more confidence knowing it will NOT spit or spray you with hot steam or liquids when you open it.

You can allow it to cool naturally, (Thick base so takes a looong time!) and watching the top big button drop gives you a instant reading of the pressure.. Also you have the option (Besides dunking the cooker into a cold water sink..) to slowly or more quickly release pressure by pulling back gently on the slider on the handle.. The pressure is released from a vent forward and away from you.. !

It is a pleasure to cook with this cooker, and after a couple of trials I had it mastered for all my old recipes including my old mums malayan potato and beef curry.. (That she brought back from Army service in Malaya..) Which tastes absolutely superb and the beef just melts in your mouth with no toughness at all.. (Recipe at end of this review..!) Hams, chicken, pulses and soups are to die for. The cooker cleans up beautifully and has a great capacity of 6 and a half litres which makes it ideal for families.

Take this old mans advice and buy yourself a real pressure cooker get the WMF Perfect Plus Pressure Cooker 6.5ltr 22cm diameter 18/10 stainless steel Now!

Alice's Curry.

6 Potatoes peeled and halved.

2 pounds Stewing Steak (Or chicken breasts) Cubed.

Couple tablespoons oil.

1 1/2 to 3 tablespoons medium or hot curry powder (Sharwoods is good.. Or any good Indian curry powder..) to your taste..

(Optional) 1 Can evaporated milk (Carnation..) this takes the heat off a hot curry..

1 Cooking Apple peeled and cored.. (Can be replaced by can of plum tomatoes.. or peaches fruit etc..)

2 Large Carrots Chopped to thick disks.
1 Large Onion Diced.
2 Oxo Cubes.
1 Tablespoon sugar.
1 Kettle full hot water.

If desired a Lime pickle (Bought in jars..) is a great addition I sometimes add two or three heaped teaspoons to the curry before pressurising it..

Method:

Fry the steak in the bottom of the pressure cooker in the oil.. as the water is fried out and the steak browns add the Curry powder and the Onion diced this will dry up and thicken almost immediately.

Fry for 2 or 3 minutes on high heat stirring with long handled wooden spoon..

Add chopped carrot disks.

Add Apple and Sugar.

(Keep stirring..)

add potatoes and add kettleful of water and oxo cubes (Stock of your choice..) then (After tasting for heat..) add as much as you require from the tin of Carnation milk..

Stir it up to mix and lift mixing meat and veg evenly and close cooker with heat on say half or just under (Wing it.. don't burn it..) bring to pressure and cook on highest ring marker for a full 20-25 minutes.. Then take off heat and allow to cool to open.

This recipe is ALWAYS at its very best if eaten the following day.. As it thickens naturally, and the potatoes sweeten up as they absorb the curry overnight. - But it IS flexible as you can add a gravy thickener to it (Granules..) and thicken it that way, like straight away if you just must eat it now. :) Believe me its gorgeous either way !!

I usually prepare dinner plates by arranging a wall of rice around the edge and ladelling the curry into the well in the middle.. Serve piping hot! - Yum!

For years I used an old-fashioned prestige hi-dome until it fell to pieces. I bought some new-fangled thing and it was rubbish - simply didn't hold the pressure. This one is absolutely FABULOUS! I am rediscovering all my old recipes. Does a pot roast in 50 minutes, meltingly tender and tasty. Plus, it is stainless steel, plus the whole handle and pressure valve easily clips off so you can put the lid in the dishwasher. I know it is more expensive than some but it is worth the extra - simply the best

Pressure Cookers are energy efficient as they cook food quickly. Pulses especially which can take hours can be cooked in less than half an hour. What is great about this cooker is that the steam is better contained, and doesn't make a huge mess of the cooker or your stovetop. The indicator on the lid also falls slowly back into place which lets you know when it is safe to open the cooker. The parts of the cooker are easy to take apart and clean. I have had other cookers in the past and this brand is by far the best.