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INSTRUCTION MANUAL
Basic cooking instructions
This section sets out the basic instructions for cooking the foods that are most often cooked
in a pressure cooker. This cooker reaches a pressure of 50 kPa.
The cooking time must be counted from the time the steam starts to emerge from the valve,
when the power or heat intensity must also be lowered.
These times are provided for gui-
dance purposes, and may vary, depending on the freshness and quality of the food, how
it is cut and the water used. So, they may vary, depending on the taste of each person.
Vegetales
Approximate cooking time
Swiss chards, leaves
Swiss chards, main ribs
Medium artichokes
Celery
Broccoli, chopped
Pumpkin, chopped
Zucchini, chopped
Thistle, chopped
Onion
Brussels sprouts
Cauliflower, chopped
White asparagus
Green asparagus
Corncob
Peas
Cabbage
Green beans, pods
Red and white cabbage
Potatoes, whole
Max. fill level
Liquid volume
02 - 04 min
06 - 10 min
10 - 14 min
04 - 06 min
03 - 05 min
06 - 10 min
06 - 08 min
24 - 28 min
06 - 08 min
06 - 08 min
02 - 03 min
06 - 08 min
04 - 06 min
06 - 08 min
04 - 06 min
08 - 10 min
06 - 08 min
08 - 10 min
10 - 12 min
Level ½ / 1 500 ml
Level ½ / 1 500 ml
Level ½ / 1 750 ml
Level ½ / 1 500 ml
Level ½ / 1 500 ml
Level ½ / 1 500 ml
Level ½ / 1 500 ml
Level ½ / 1 750 ml
Level ½ / 1 500 ml
Level ½ / 1 500 ml
Level ½ / 1 500 ml
Level ½ / 1 750 ml
Level ½ / 1 500 ml
Level ½ / 1 500 ml
Level ½ / 1 500 ml
Level ½ / 1 500 ml
Level ½ / 1 500 ml
Level ½ / 1 500 ml
Level ½ / 1 750 ml