Beem PC11.001, Руководство пользователя

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1 9
E N Vital plus
BEEM - Elements of Lifestyle
Then add the meat and steam well. Add
the spices and tomatoes and pour in the
vegetable broth. Close the pot, the
cooking time is roughly 15- 20 minutes at
level II. When cooking has finished, use
the fast cooling method and open the
pressure cooker. Bind the gou-lash with
the sour cream and the starch and and a
little white wine to taste.
Roast pork
Ingredients for 4-5 people:
● 2 teaspoons of olive oil
● 1 kg roast pork
● 1 l vegetable broth
● 1 green pepper
● 1 red pepper
● 1 zucchini
● 5 small carrots
● Salt, pepper
● 1 cup of sour cream
Brown the roast pork on all sides in hot
oil. Deglaze with the vegetable broth and
sea-son with salt and pepper. Close the
pres-sure cooker and allow the roast to
cook at level II for 30 minutes. Cool down
with the fast cooling method, open the
pressure cooker and add the washed,
peeled and finely chopped vegetables.
Close the lid again and allow the roast to
cook for a further 10 minutes (level I).
When finished, add sauce to taste and
then the sour cream.
Barley soup
Ingredients for 4 people:
● 250 g ham
● 2 teaspoons of olive oil
● 1 ½ l vegetable broth
● 500 g leeks
● ½ packet of pearl barley, medium grain
● 1 kg potatoes
● 4 sausages
Cut the ham into chunks, fry lightly in oil
and subsequently deglaze with the veg-
etable broth. Add the washed chopped
leeks and sprinkle the pearly barley into
the pot. Close the pressure cooker and
allow the soup to cook at level II for 30
minutes. Cool down with the fast cooling
method, open the pressure cooker and
add the peeled and diced potatoes to the
soup. Close the pressure cooker again
and allow soup to cook at level II again
for a further 10 minutes. When finished,
open the lid (fast method), taste the soup
and warm up the sausages in the hot
soup.
Shrimp risotto
Ingredients for 3-4 people:
● 3 teaspoons of oil
● 1 onion
● 2 cloves of garlic
● 400 g rice for risotto
● 800 ml vegetable broth
● 200 ml white wine
● 3 portions of prawns
● A little parsley and rosemary, chopped
● Salt and pepper
Add olive oil to the pressure cooker and
steam the finely chopped onions and the
pressed garlic until transparent. Mix in
the rice, add a little salt and the vegetable
broth as well as the white wine. Close the
pot; the cooking time is 10 minutes at level
II. Open the pot (fast method), add the
prawns and the chopped herbs. Allow the
risotto to cook while stirring continually.
Add a little salt and pepper to taste.