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APPROXIMATE COOKING TIMES
Different cooking times will also depend on quality and size of the food to be cooked. For this
reason, the times given below can only be treated as aproximate.
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.
Cooking instructions
SOUPS
COOKING TIME
Bean soup
20 min.
Pea soup (not soaked)
20~25 min.
Vegetable soup
4~8 min.
Semolina soup
3~5 min.
Goulsh soup
10~15 min.
Potato soup
5~6 min.
Bone marrow soup
20~25 min.
Minestrone
8~10
min.
Rice soup
35~40 min.
Beef soup
25~35 min.
Tomato soup with rice
6~8 min.
STEWS
COOKING TIME
Cabbage stew
15 min.
Lentil (soaked)
13~15 min.
Bavarian Pichelsteiner
120 min.
Serbia beef stew
8~10 min.
Soups and stews with braised meat:
Where cooking times of the different ingredients do not vary too
much (e.g. for mest and vegetables), the meat is browned and then
the vegetables are added with the water. When ciiking 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:
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 finished, please let the steam
escape slowly, or leave the pressure cooker to cool down.
VEGETABLES
COOKING TIME
Cauliflower
3~7
min.
Peas, green
3~5 min.
Carrots
3~7
min.
Stuffed capsium
6~8 min.
Mushrooms
6~8
min.
Beetroot
15~25
min.
Cabbage types
5~15 min.
Spinach
3~4
min.
Beans
6~10
min.
Potatoes
6~8
min.
Potatoes (unpeeled)
6~12 min.
Celeriac
12~15
min.
Vegetables:
The finer vegetables are cut up, the shorter is theis cooking time.
On the other hand, if you prefer them “crunchy”, their cooking time is
shorter. The more you cook, the longer the cooking time.
Suggestion: is is better to undercook-extra cooking is always
possible.
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, fricasse
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
25~30 min.
Braised venison
25~30 min.
Meat:
The meat is brought to the boil in the uncovered pressure
cooker. It is then topped up as necessary. Pieces which
are too large should be cut up and browned individually,
then laid over one another to comlete cooking.
FISH
COOKING TIME
Steamed fish mith potatoes
6~8 min.
Fish in white wine sauce with potatoes
6~8
min.
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 dissa-
peared.
Froozen food:
The otherwise long times neede for defrosting shrink to
minutes, but still depends on type and amount of the food
to be defrosted.
Defrosting in the pressure cooker preserves the vitamins,
minerals ans flavours your food.
