English
10
Instructions for use
Cooking time guidelines
SOUPS
Onion
Noodles
Pasta
Vegetables
Rice
Minutes
15
15
8
15
20
VEGETABLE
Broccoli
Brussels sprouts
Leeks
Spinach
Cabbage
Cauliflower
Artichokes
Runner beans
Carrots
Asparagus
Minutes
15
15
20
15
15
15
20
30
20
25
MEAT
Chicken
Partridges in sauce
Rabbit stew
Lamb stew
Chicken (I Pc.)
Stews (cow)
Veal Ragout
Roast beef
Minutes
20
20
40
30
35
100
100
70
SAUCES
Bordeaux
Spanish
15
15
PULSE VEGETABLES
Lentils
Red beans
White beans
Chick peas
40
100
100
120
DESSERTS
Pears in wine
Rice-pudding
Stewed fruit
Crème caramel
20
45
20
25
PASTAS
Macaroni
Spaghetti
Rice
10
12
20
FISH
Steamed mussels
Hake
Anglerfish
Squid
Tuna fish stew with
potatoes
5
6
30
35
40
POTATOS
Steamed
Rioja style
Wild cod
20
15
15
Notes
: The time mentioned above is just for reference. The change in detail is as
per the food. Users can adjust it to the suitable time according to your practical
experiences.
The times should be counted from the moment the rotating valve starts moving
allowing steam to escape. These times are approximate and may vary according
to food, cut, water used and personal tastes of the user.
Summary of Contents for SS PC-4SS.003A 4L
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