13
MEAT
COOKING TIME
RAPID COOK
Goulash
15-20 min.
2
Chicken
20-25 min.
2
Veal, sliced
6 min.
2
Veal, roast
15-20 min.
2
Veal fricassee
5 min.
2
Turkey leg
25-35 min.
2
Beef roast
40-50 min.
2
Rib of pork
10-12 min.
2
Meat roulade
15-20 min.
2
Braised marinated beef
30-35 min.
2
Roast pork
25-30 min.
2
Meat:
Meat is brought to a boil in the uncovered pressure cooker. It is
then topped up as necessary. Pieces which are too large should
be cut up and browned individually, then laid over one another to
complete cooking.
FISH
COOKING TIME GRADUAL COOK
Steamed fish with potatoes
6-8 min.
1
Fish in white wine sauce
with potatoes
6-8 min.
1
Cod
4-6 min.
1
Fish (fresh):
Cook with adequate liquid, according to amount. Since fish
stock is extremely sticky, the lid should be removed as soon as
the pressure indicator has completely disappeared.
Frozen food:
The otherwise long times needed for defrosting shrink to
minutes, but still depend on type and amount of the food to be
defrosted. Defrosting in the pressure cooker preserves the
vitamins, minerals and flavours of your food.
SOUPS
COOKING TIME
RAPID COOK
Bean soup
20 min.
2
Pea soup (not soaked)
20-25 min.
2
Vegetable soup
4-8 min.
2
Goulash soup
10-15 min.
2
Potato soup
5-6 min.
2
Minestrone
8-10 min.
2
Rice soup
6-8 min.
2
Boiling chicken
25-35 min.
2
Tomato soup with rice
6-8 min.
2
VEGETABLES
COOKING TIME GRADUAL COOK
Cauliflower
3-7 min.
1
Peas, green
3-5 min.
1
Carrots
3-7 min.
1
Stuffed capsicum
6-8 min.
1
Mushrooms
6-8 min.
1
Cabbage types
5-15 min.
1
Spinach
3-4 min.
1
RAPID COOK
Beans
6-10 min.
2
Potatoes
6-8 min.
2
Potatoes (unpeeled)
6-12 min.
2
Vegetables:
The finer the vegetables are cut up, the shorter their cooking
time. On the other hand, if you prefer them “crunchy”, their
cooking time is shorter.
Suggestion:
it is better to undercook – extra cooking is always
possible.
Cooking instructions
