66 GB
10. After approx. 10 minutes (
10.00
), end
the warm program by pressing the Can-
cel button
Keep Warm/Cancel
37
.
11. Remove the hot cake tin using pothold-
ers or oven gloves.
11.5 Fish (Fish)
The fish program
Fish
31
is for cooking fish
in steam. Other fish dishes can also be
made successfully using this device, howev-
er, such as fish soup or stewing on a bed of
vegetables with very little liquid.
Special features of this program
-
Default setting of pressure level:
Low
56
.
High
54
is not recommended.
-
For purposes of steaming, place the fish
into a heat-resistant oven dish and place
this on the steamer insert
23
. Place suf-
ficient liquid in the bottom of the pot
7
(minimum approx. 250 ml).
-
For stewing, the fish is placed directly
into the pot
7
with a little fish stock,
broth or white wine, and vegetables
and herbs to taste.
Example cooking times:
11.6 Meat (Beef/Meat)
This meat program
Beef/Meat
48
is in-
tended for braising meat (except poultry).
Special features of this program
-
First use the searing program
Sear/
Sauté
41
as required to sear the meat
from all sides. After adding liquid, you
should then use the meat program
Beef/Meat
48
.
-
Add at least 250 ml of liquid (e.g. wa-
ter, broth or meat stock).
Example cooking times:
Food
Weight
Cooking
time
Blue trout
1000 g
3 - 5 minutes
Cod
1000 g
7 - 8 minutes
Rose fish
1000 g
3 - 6 minutes
Salmon (fillet) 1000 g
6 - 8 minutes
Food
Weight
Cooking
time
Meatballs
500 g
5 - 6 minutes
Pork chops
500 g
30 - 35 minutes
Goulash, veal
chops, rou-
lades
500 g
20 - 25 minutes
Marinaded
pot roast,
boiled beef
500 g
50 minutes
Roast beef
500 g
30 minutes
Roast venison 500 g
25 - 30 minutes
Roast lamb
500 g
20 - 25 minutes
Lamb ragout
500 g
10 - 15 minutes
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