Smile MGS-01, Manual

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Vegetables
The smaller the pieces, the shorter the cooking time. If you want your vegetables to be crispier,
shorten the cooking time. We recommend steaming vegetables (water level – the minimum amount is
indicated on the internal measuring scale)
Brussels sprouts 4
Beetroot 20-25
Green peas 3-5
Cauliflower 3-5
Kohlrabi 4-5
Cabbage 8-10
Carrots 3-7
Potatoes 10
Meat
Meat needs to be first stir-fried in the pot with the lid off . Next, pour water (stock) into it. Large
portions may be cut into smaller pieces.
Pork knuckle 30-40
Goulash 15-25
Pork cutlet 10-12
Whole chicken 20-25
Veal tongues 10-15
Roast veal 20-25
Roast lamb 25-30
Roast pork 20-30
Roast beef 40-50
Turkey thigh 25-35
Boiled beef 35-45
Ribs 10-12
Fish
Note that fish stock is sticky. With that in mind, remove the pressure cooker lid immediately after the
pressure has dropped down completely.
Whole fish 4
Fish stew 4-8
Fish fillet 3
OTHER
COOKING WITH A STEAMING BASKET
Your pressure cooker comes with a steaming basket. The basket has an additional function of
a vegetable and fruit grater. The bottom part of the basket features variously sized edges for
grating and slicing vegetables and fruits.
To cook with your steaming basket, place the steaming basket support (included) on the pot
base, put the basket on the support, fill the pressure cooker with an appropriate amount of
water (up to the minimum level indicated on the pot’s interior measuring scale), and lay the
products on the bottom of the steaming basket.
NOTE: The products must never touch the lid of your pressure cooker.