25
26
Vegetables
High
pressure
Low
pressure
approx. cooking
time in minutes
Added
water
Beans
•
8 – 11
350 ml
Cauliflower
•
3 – 5
350 ml
Unpeeled potatoes
•
17
300 ml
Peeled potatoes
•
7
350 ml
Cabbage
•
8 – 10
250 ml
Kohlrabi
•
4 – 5
300 ml
Peppers
•
3 – 4
250 ml
Red cabbage
•
8 – 10
250 ml
Pickled cabbage
•
10 – 15
350-450 ml
Celeriac
•
10 – 12
350 ml
Asparagus
•
5 – 10
650 ml
Spinach
•
3
250 ml
Meat
High
pressure
approx. cooking
time in minutes
Added
water
Beef olives
•
10 – 12
250 ml
Diced meat
•
5 – 8
250 ml
Goulash
•
15 – 25
250 ml
Meat loaf
•
10 – 15
300 ml
Mince
•
6 – 10
250 ml
Veal joint
•
25 – 30
300 ml
Leg of veal
•
28 – 32
300 ml
Veal cutlet
•
8 – 10
250 ml
Meat
High
pressure
approx. cooking
time in minutes
Added
water
Veal stew
•
15 – 23
250-350 ml
Tongue of veal
•
15 – 10
Cover with water
Lamb joint
•
25 – 30
250-300 ml
Stewing beef
•
35 – 45
to taste
Beef joint
•
35 – 45
350 ml
Beef cutlet
•
10 – 15
250 ml
Tongue of beef
•
45 – 55
Cover with water
Rolled ham
•
15 – 20
Cover with water
Pork (salted)
•
14 – 16
Cover with water
Pork (cured)
•
17 – 19
Cover with water
Pork joint
•
20 – 30
250-300 ml
Pork cutlet
•
10 – 12
Cover with water
Leg of pork
•
30
350 ml
Chicken
•
20 – 30
Cover with water
Hare
•
15 – 20
250-300 ml
Venison medallions
•
5 – 10
250 ml
Partridge
•
12 – 20
250 ml
Jugged venison /
hare / boar
•
15 – 18
300-350 ml
Haunch of venison
•
30
300-350 ml
Venison cutlet
•
5 – 10
250 ml
D
E
P
PL
CZ
H
RO
GR
BG
D
UK
F
I
PraktikaPlusXL D-UK-F-I.indd 25-26
08.11.10 10:55