COOKING TIMES
• Cooking times will vary depending on the quality and size of the
food to be cooked.
For this reason, the times given in this manual
are only a guideline.
• After a while, you will accumulate enough experience to know
exactly how long you must cook your food.
• It is not necessary to defrost frozen foods in advance; it is suffi-
cient to lengthen the cooking times slightly.
Fish (fresh)
:
• Cook with adequate liquid.
• Since fish stock is extremely sticky, the lid should be removed as
soon as the pressure indicator has completely disappeared.
Frozen Food:
• Frozen foods may be defrosted in the pressure cooker in minutes.
Times will vary depending on type and amount of food to be
defrosted.
• Defrosting in the pressure cooker preserves vitamins, minerals
and flavors of food.
Meat:
• Meat should be brought to a boil in an uncovered pressure
cooker. Then cover.
• Pieces that are too large should be cut up and browned individu-
ally then laid over one another to complete the cooking.
Soups and Stews with Braised Meat:
• Where cooking times of different ingredients do not vary much
(e.g. meat and vegetables), the meat is browned and then the veg-
etables are added with the water.
• Where cooking times vary widely interrupt the cooking of the
meat and add the vegetables and water for the last few minutes.
This will allow the meat and vegetables to finish cooking at about
the same time.
Vegetables:
• The finer the vegetables are cut, the shorter their cooking time.
• If you prefer crunchy vegetables, shorten cooking time.
C O O K I N G T I M E S
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