45
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
LEVEL I
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.
Tomato soup with rice
6~8 min.
STEWS
COOKING TIME
Cabbage stew
15 min.
Lentil (soaked)
13~15 min.
Serbia beef stew
8~10 min.
MEAT
COOKING TIME
Veal, sliced
6 min.
Veal, fricasse
5 min.
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.
FISH
COOKING TIME
Steamed fish mith potatoes
6~8 min.
Fish in white wine sauce with potatoes
6~8
min.
Cod
4~6
min.
LEVEL II
SOUPS
COOKING TIME
Rice soup
35~40 min.
Beef soup
25~35 min.
MEAT
COOKING TIME
Knuckle of pork
30~40 min.
Bavarian Pichelsteiner
120 min.
Goulash
15~20
min.
Minced meat
5~10 min.
Chicken
20~25
min.
Veal, roast
15~20 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.
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 vegeta-
bles 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:
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.
Содержание 71884
Страница 59: ......