57
En
Food
Cooking time (min.)
Cooking level
Liquid added
Swedes, sliced
5
2
up to trivet (at least 100 ml) / 4 oz
Beetroot
25
2
up to trivet (at least 100 ml) / 4 oz
Brussels sprouts
4
2
up to trivet (at least 100 ml) / 4 oz
Red cabbage
10
2
up to trivet (at least 100 ml) / 4 oz
Carrots, whole
6
2
up to trivet (at least 100 ml) / 4 oz
Sauerkraut, raw
30
2
up to trivet (at least 100 ml) / 4 oz
Black salsify
12
2
up to trivet (at least 100 ml) / 4 oz
Celery halves, sliced
6/2
2
up to trivet (at least 100 ml) / 4 oz
Asparagus
5-10
2
up to trivet (at least 100 ml) / 4 oz*
Tomatoes for sauces (Sugo)
6
2
up to trivet (at least 100 ml) / 4 oz
Savoy (cabbage), halved
8
2
up to trivet (at least 100 ml) / 4 oz
* The pressure cooker should be
cooled under cold running water.
Potatoes (with trivet)
(cooking time for new potatoes is reduced by up to one third)
Potatoes in jackets
7-10
2
up to trivet
(without trivet, 100 ml liquid / 4
oz)
Boiled potatoes (quartered)
4
2
ditto
Sliced potatoes
2
2
ditto
Cereals
(Only add cereals to boiling water. Stir well before securing the lid! e.g., 1 cup rice =1
1
/
2
cups liquid)
Rice (parboiled)
6
1
1:1
1
/
2
Rice (risotto)
5
1
1:2
Rice pudding
10
1
1:3
Brown rice, soaked
12
1
1:2
Brown rice, unsoaked
18
1
1:1
1
/
2
-1
3
/
4
Brown rice, parboiled
6
1
1:3
Wild rice, soaked (unsalted water)
15
1
1:1
1
/
2
Wild rice, unsoaked
25
1
1:3
Semolina
4
1
1:3
Corn meal, fine (polenta)
5
1
1:3
Corn meal, coarse
12
1
1:3
Dried legumes (pulses)
(Soaked overnight. The cooking time increases by approx. one third if unsoaked. Salt legumes only after
cooking to avoid increasing the cooking time!)
Borlotti beans, soybeans, haricot beans
8
1
Cover food well with water
Chick peas, broad beans, yellow peas
10
1
Cover food well with water
Flageolet beans, black
(Brazilian) beans, Spanish beans
12
1
Cover food well with water
Lentils, green or brown, (unsoaked)
7
1
3x more water than food
Handleiding Snelkoker 28/01/05 14:41 Page 57
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