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25
EN
• Food, in particular soups (such as pea soup) which foam up, should
fi
rst be precooked
without the lid on, then strain off the foam and continue cooking under pressure.
• Choose a shorter cooking time if possible. You can cook food for longer at any time.
• For more of a grilled
fl
avour, we recommend that you sear meat in a frying pan before
cooking it.
Table Showing Examples of Cooking Times
The
fi
gures in the following table are to be regarded as guidelines.
Food
Fill level
Pressure
level
Cooking time in
minutes (after the
operating pressure
has been reached)
Remarks
Vegetable soup
1/3
II
4-6
Chicken soup
2/3
II
5-7
Potato soup
1/3
II
6-8
Cauli
fl
ower
2/3
I
3-7
Carrots
2/3
I
3-7
Mince
1/3
II
3-7
(*
Chicken breast
1/3
II
10-15
(*
Roast lamb
1/3
II
15-25
(*
Roast beef
2/3
II
approx. 40-45
Cooking time
applies for ap-
prox. 1 kg of
meat (*
Roulade
1/3
II
15-20
(*
Rice
1/3
I
5-8
Potatoes
1/3
II
6-9
Cod
1/3
I
5-7
Stewing hen
2/3
II
20-30
(* The cooking times apply for meat that has been previously seared. Please note
that the cooking time in the pressure cooker is extended if the meat has not been
seared previously.