20
Food preparation instructions
MIN. 1/3
MAX. 2/3
MIN. 1/3
MAX. 2/3
3/8 Liter
min 0,4 qt (3/8 L)
Every time you cook, always make sure that the correct
amount of liquid is added – you must never “cook dry“.
Please ensure that the cooker is never ¿lled more than
2/3 full.
Please read the corresponding instructions in these
Instructions for Use.
Different cooking times will also depend on the quality and
size of the food to be cooked. For this reason, the times
given below are only approximate.
After a time, you will accumulate enough experience yourself
to know exactly how long you must cook your food.
It is not necessary to defrost deep-frozen foods in advance.
It is suf¿cient to lengthen the cooking times slightly.
Soups and stews with braised meat:
Where cooking times of the different ingredients do not
vary too much (e.g. for meat and vegetables), the meat is
browned and then the vegetables are added with the water.
When cooking times vary widely, interrupt the meat cooking
and add the vegetables and water for the last few minutes.
In this way, the meat and the vegetables will ¿nish cooking
at about the same time.
For soups and stews you should note:
that foods which
tend to foam up must be brought to the boil in an uncovered
pressure cooker, and should be skimmed off before you
close the cooker. When cooking is ¿nished, please let the
steam escape slowly, or leave the pressure cooker to cool
down.
Food preparation instructions
20
Food preparation instructions
MIN. 1/3
MAX. 2/3
MIN. 1/3
MAX. 2/3
3/8 Liter
min 0,4 qt (3/8 L)
Every time you cook, always make sure that the correct
amount of liquid is added – you must never “cook dry“.
Please ensure that the cooker is never ¿lled more than
2/3 full.
Please read the corresponding instructions in these
Instructions for Use.
Different cooking times will also depend on the quality and
size of the food to be cooked. For this reason, the times
given below are only approximate.
After a time, you will accumulate enough experience yourself
to know exactly how long you must cook your food.
It is not necessary to defrost deep-frozen foods in advance.
It is suf¿cient to lengthen the cooking times slightly.
Soups and stews with braised meat:
Where cooking times of the different ingredients do not
vary too much (e.g. for meat and vegetables), the meat is
browned and then the vegetables are added with the water.
When cooking times vary widely, interrupt the meat cooking
and add the vegetables and water for the last few minutes.
In this way, the meat and the vegetables will ¿nish cooking
at about the same time.
For soups and stews you should note:
that foods which
tend to foam up must be brought to the boil in an uncovered
pressure cooker, and should be skimmed off before you
close the cooker. When cooking is ¿nished, please let the
steam escape slowly, or leave the pressure cooker to cool
down.
Food preparation instructions
16
FOOD PREPARATION INSTRUCTIONS
Every time you cook, always make sure that the correct
amount of liquid is added – you must never “cook dry“.
Please ensure that the cooker is never filled more than
2/3 full.
Please read the corresponding operating instructions
included in this booklet.
Different cooking times will also depend on the quality and
size of the food to be cooked. For this reason, the times
given below are only approximate.
After a time, you will accumulate enough experience
yourself to know exactly how long you must cook your food.
It is not necessary to defrost deep-frozen foods in advance.
It is sufficient to lengthen the cooking times slightly.
Soups and stews with braised meat:
Where cooking times of the different ingredients do not
vary too much (e.g. for meat and vegetables), the meat is
browned and then the vegetables are added with the water.
When cooking times vary widely, interrupt the meat cooking
and add the vegetables and water for the last few minutes.
In this way, the meat and the vegetables will finish cooking
at about the same time.
For soups and stews you should note:
Foods which
tend to foam up must be brought to the boil in an uncovered
pressure cooker, and should be skimmed off before you
close the cooker. When cooking is finished, please let the
steam escape slowly, or leave the pressure cooker to cool
down.
min 1/4 liquid
