12
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
25-35 min.
2
Braised venison
25-30 min.
2
Meat:
Meat is brought to the 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.
COOKING INSTRUCTIONS
Service
B / R / K Vertriebs-GmbH
Westring 340
42329 Wuppertal / Germany
Tel.:
+49 (0)202 283 77-0
Fax:
+49 (0)202 283 77-91
E-Mail: [email protected]
Service France
Sarl FRAJEMA
60, Rue de la Poste
60280 - CLAIROIX
Tél. 03-44.83.37.98
Fax 03.44.83.24.53
