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Cooking instructions
MEAT
COOKING TIME
RAPID COOK
Knuckle of pork
30-40 min
2
Goulash
15-20 min
2
Minced meat
5-10 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
Knuckle of pork (Bavarian style)
25-35 min
2
Braised venison
25-30 min
2
Meat:
Meat is brought to the boil in the uncovered pressure cooker. The necessary
liquid is then topped up on deglazing. 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.
