Bellini BTPRC250, Руководство пользователя

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Pressure Cooking Timetable for Seafood and Fish
Seafood and Fish Fresh, Cooking Time (in Minutes) Frozen, Cooking Time (in Minutes)
Crab 3 – 4 5 – 6
Shrimp or Prawn 1 – 2 2 – 3
Seafood soup or stock 6 – 7 7 – 9
Mussels 2 – 3 4 – 5
Lobster 3 – 4 4 – 6
Fish steak 3 – 4 4 – 6
Fish fillet 2 – 3 3 – 4
Fish, whole
(trout, snapper, etc.) 5 – 6 7 – 10
Fresh or Frozen Vegetable Pressure Cooking
Timetable
Vegetable Fresh Cooking Time
(in Minutes)
Frozen, Cooking Time
(in Minutes)
Artichoke, whole, trimmed without leaves 9 – 11 11 – 13
Artichoke, hearts 4 – 5 5 – 6
Asparagus, whole or cut 1 – 2 2 – 3
Beans, green/yellow or wax, whole, trim ends
and strings 1 – 2 2 – 3
Beets, small roots, whole 11 – 13 13 – 15
Beets, large roots, whole 20 – 25 25 – 30
Broccoli, florets 2 – 3 3 – 4
Broccoli, stalks 3 – 4 4 – 5
Brussel sprouts, whole 3 – 4 4 – 5
Cabbage, red, purple or green, shredded 2 – 3 3 – 4
Cabbage, red, purple or green, wedges 3 – 4 4 – 5
Carrots, sliced or shredded 1 – 2 2 – 3
Carrots, whole or chunked 2 – 3 3 – 4
Cauliflower florets 2 – 3 3 – 4
Celery, chunks 2 – 3 3 – 4
Collard 4 – 5 5 – 6
Corn, Kernels 1-2 2-3
Corn, on the cob 3-4 4-5
Eggplant, slices or chunks 2-3 3-4
Endive 1-2 2-3
Escarole, chopped 1-2 2-3
Green beans, whole 2-3 3-4