Pressures and cooking times
19
Fish
Food
Cooking time (minutes) Pressure
Steamed fish with potatoes
6–8
1
Fish in white wine sauce with potatoes 6–8
1
Haddock
4–6
1
Notes on preparing food and cooking times
Soups and stews with roasted meat
− Leave the pressure cooker open when cooking foamy meals; remove the
foam before closing the pressure cooker.
− If the cooking times for the ingredients (e.g. meat and vegetables) do not
differ considerably: sear the meat and add the vegetables when deglazing
it.
− If the cooking times for the ingredients vary greatly: stop cooking the meat
and for the last minutes, add the vegetables. This will ensure that the meat
and vegetables are finished at the same time.
Vegetables
First select a shorter cooking time. It can always be cooked
further.
The finer the vegetables are cut, the shorter the cooking time.
− If you would like your vegetables crisp: Reduce the cooking time.
− Extend the cooking time for larger quantities.
Meat
− Always roast meat in the pressure cooker without the lid and only add the
required liquid when deglazing the meat.
− Cut through pieces of meat that are too large, sear them and stack them
until they are finished cooking.
Fish
− As fish stock is very sticky: Immediately take off the lid as soon as the pres-
sure in the pressure cooker has been completely released.
Frozen food
− You do not have to thaw frozen food before cooking it in the pressure cook-
er; instead, extend the cooking time slightly.
