20
COOKING TIMES – TIPS AND TRICKS
The different cooking times depend on the
quality and size of the food to be cooked,
this is why the following times should be
understood as approximate values.
After some time, you will have enough
experience and know exactly how long
your dishes need to be cooked for.
Frozen foods do not have to be thawed
out in advance. It is enough to extend the
cooking times a little.
TIPS UND TRICKS
Soups and stews with roast meat
If the cooking times of the ingredients do
not differ too greatly from each other (e.g.
meat and vegetables), the meat is roasted,
and the vegetables added when the pot is
deglazed.
If the cooking times are very different,
interrupt the cooking process of the meat
and add the vegetables for the last few
minutes. This means that the meat and
vegetables will be ready at the same time.
For soups and stews, you should ensure
that foaming foods are pre-cooked in an
open pot and should be skipped before
closing the pot.
Batch cooking soup
Cook double the amount of contents in
relation to liquid, freeze in batches and
add water to thaw.
Large chunks of meat
Allow the meat to rest for 5 minutes after
opening the lid and do not pierce (danger
of splashing).
Unpeeled potatoes
The skin does not crack open if you leave
them to cool slowly in the pot.
Fish
The best fish to use are firm fleshed fish,
such as cod. Always cook on the gentle
setting.
Vegetables
The finer the vegetable is cut, the shorter
the cooking time. If you like “crunchy” veg,
your cooking time is shorter again. The
larger the quantity, the longer the cooking
time.
Tip for stews: First, add the vegetables
with the longest cooking time, open the lid
and add the other vegetables afterwards
depending on their cooking time.
Alternatively, you can cut vegetables with
a longer cooking time into smaller pieces
than vegetables with a short cooking time.
Suggestion: It’s better to cook for too
short a time, you can always cook it
more.
TIPS AND TRICKS
21
COOKING TIMES TABLE
SOUPS
COOKING TIME IN MINUTES
SETTING
Bean soup
20
2
Pea soup (not soaked)
20 – 25
2
Vegetable soup
4 – 8
2
Semolina soup
3 – 5
2
Goulash
10 – 15
2
Potato soup
5 – 6
2
Bone broth
20 – 25
2
Minestrone
8 – 10
2
Rice soup
6 – 8
2
Beef soup (boiling meat/boiled fillet)
35 – 40
2
Chicken soup (boiling fowl)
25 – 35
2
Tomato soup with rice
6 – 8
2
STEWS
COOKING TIME IN MINUTES
SETTING
Cabbage stew
15
2
Lentil stew
13 – 15
2
Meat/vegetable stew
20
2
Serbian beef
8 – 10
2
VEGETABLES, PULSES
COOKING TIME IN MINUTES
SETTING
Beans
6 – 10
2
Peas, green
3 – 5
1
Cauliflower, whole
3 – 7
1
Potato (peeled. chopped)
6 – 8
2
Potato (unpeeled)
6 – 12
2
Carrots
3 – 7
1
Celeriac
12 – 15
2
Cabbage varieties
5 – 15
1
Bell peppers, stuffed
6 – 8
1
Mushrooms
6 – 8
1
Beetroot
15 – 25
1
Spinach
3 – 4
1
COOKING TIMES TABLE
