Reference table
This table contains suggestions only. You can
decide the optimum cooking times according to your
preferences.
Dish
Quantity of
food and
water
Cooking time after stable
actuation of the pressure
release selector valve and
on a low heat (minutes)
Pressure
position
Cooking
once cooled
Observation
Rice
1/3
4 – 8
60 kPa
Done
Milk rice
1/3
8 – 12
60 kPa
Done
Ribs
1/2
8 – 10
100 kPa
The meat se-
parates from
the bone
Cut into
chunks
Knuckle of
pork
1/2
15 – 20
100 kPa
The meat se-
parates from
the bone
Chopped
Veal
1/2
15 – 20
100 kPa
Well done
In cubes
Chicken
1/2
10 – 15
100 kPa
The meat se-
parates from
the bone
Whole
chicken
Fish
1/3
4 – 8
60 kPa
Done
Lamb
1/2
10 – 15
100 kPa
Done
Chopped
Rice cro-
quettes
2/3
10 - 15
60 kPa
Done
Corn
2/3
5 - 8
60 kPa
Done
Sweet
potato
2/3
6 - 10
60 kPa
Done
Morels
2/5
15 - 20
60 kPa
Well done
Others
The pressure cooker is designed for use on a stable
heat source, such as an electric plate, an induction
plate or a gas hob.
The cooking time must be calculated from when a
regular and constant quantity of steam is released
through the pressure release selector valve.
This may be influenced by the filling quantity, tempe
-
rature and heat strength. The recommended cooking
times are suggestions only.
Anomalies and repair
If the cooker is not functioning correctly, turn of the
hob immediately, place the cooker on a flat surface
and rinse slowly with cold water to cool it and reduce
the pressure. The pressure cooker may only be used
again once the cause of the fault has been resolved.
Manual Ontime Rapid.indb 25
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Содержание ONTIME RAPID
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