Fresco 608S, Инструкция по эксплуатации

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22
Cooking times / tips
MEAT COOKING TIME RAPID COOK
Knuckle of pork 30-40 min 2
Goulash 15-20 min 2
Minced meat 5-10 min 2
Chicken 20-25 min 2
Veal, sliced 6 min 2
Veal, roast 15-20 min 2
Veal fricassee 5 min 2
Turkey leg 25-35 min 2
Beef roast 40-50 min 2
Rib of pork 10-12 min 2
Meat roulade 15-20 min 2
Braised marinated beef 30-35 min 2
Roast pork 25-30 min 2
Knuckle of pork (Bavarian style) 25-35 min 2
Braised venison 25-30 min 2
Meat:
Meat is brought to the boil in the uncovered pressure cooker. The necessary
liquid is then topped up on deglazing. Pieces which are too large should
be cut up and browned individually, then laid over one another to complete
cooking.
FISH COOKING TIME GRADUAL COOK
Steamed ¿sh with potatoes 6-8 min 1
Fish in white wine sauce with
potatoes 6-8 min 1
Cod 4-6 min 1
Fish (fresh):
Cook with adequate liquid, according to amount. Since ¿sh stock is
extremely sticky, the lid should be removed as soon as the pressure
indicator has completely disappeared.
Frozen food:
The otherwise long times needed for defrosting shrink to minutes, but still
depend on type and amount of the food to be defrosted. Defrosting in
the pressure cooker preserves the vitamins, minerals and Àavours of your
food.
22
Cooking times / tips
MEAT COOKING TIME RAPID COOK
Knuckle of pork 30-40 min 2
Goulash 15-20 min 2
Minced meat 5-10 min 2
Chicken 20-25 min 2
Veal, sliced 6 min 2
Veal, roast 15-20 min 2
Veal fricassee 5 min 2
Turkey leg 25-35 min 2
Beef roast 40-50 min 2
Rib of pork 10-12 min 2
Meat roulade 15-20 min 2
Braised marinated beef 30-35 min 2
Roast pork 25-30 min 2
Knuckle of pork (Bavarian style) 25-35 min 2
Braised venison 25-30 min 2
Meat:
Meat is brought to the boil in the uncovered pressure cooker. The necessary
liquid is then topped up on deglazing. Pieces which are too large should
be cut up and browned individually, then laid over one another to complete
cooking.
FISH COOKING TIME GRADUAL COOK
Steamed ¿sh with potatoes 6-8 min 1
Fish in white wine sauce with
potatoes 6-8 min 1
Cod 4-6 min 1
Fish (fresh):
Cook with adequate liquid, according to amount. Since ¿sh stock is
extremely sticky, the lid should be removed as soon as the pressure
indicator has completely disappeared.
Frozen food:
The otherwise long times needed for defrosting shrink to minutes, but still
depend on type and amount of the food to be defrosted. Defrosting in
the pressure cooker preserves the vitamins, minerals and Àavours of your
food.
18
COOKING TIMES / TIPS
MEAT COOKING TIME
Knuckle of pork 30-40 min
Goulash 15-20 min
Minced meat 5-10 min
Chicken 20-25 min
Veal, sliced 6 min
Veal, roast 15-20 min
Veal fricassee 5 min
Turkey leg 25-35 min
Beef roast 40-50 min
Rib of pork 10-12 min
Meat roulade 15-20 min
Braised marinated beef 30-35 min
Roast pork 25-30 min
Knuckle of pork
(Bavarian style)
25-35 min
Braised venison 25-30 min
Meat:
Meat is brought to a boil in the uncovered pressure cooker. The
necessary liquid is then topped up on deglazing. Pieces which are
too large should be cut up and browned individually, then laid over
one another to complete cooking.
FISH COOKING TIME
Steamed fish with potatoes 6-8 min
Fish in white wine sauce 6-8 min
with potatoes
Cod 4-6 min
Fish (fresh):
Cook with adequate liquid, according to amount. Since fish stock is
extremely sticky, the lid should be removed as soon as the pressure
indicator has completely disappeared.
Frozen food:
The otherwise long times needed for defrosting shrink to minutes, but still
depend on the type and amount of food to be defrosted. Defrosting in the
pressure cooker preserves the vitamins, minerals and flavours of your food.