Table Of Cooking Times - Spring Vitesse Gebrauchsanweisung

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Table of cooking times

The information in the table is for guidance only. The exact cooking time depends on the freshness, the size of the
food, the preparation method and your personal taste.
The smaller the food is cut, the shorter the cooking time; the more food you cook, the longer the cooking time. The
cooking time varies depending on whether the food is cooked directly in the water or whether you use the steamer
insert. When steam cooking, the cooking time must be extended slightly.
Frozen food has a slightly longer cooking time than fresh food.
Meat
Pickled pork
knuckle
Goulash
Minced meat
Poultry
Roast veal
Chicken fricassee
Roast beef
Ribs
Roast pork
Haunch of venison
Fish
Steamed fish
Fish in
white wine sauce
Crustaceans
Vegetables
Cauliflower
Green beans
Carrots
Mushrooms
Beetroot
Cabbage
Spinach
Beans
Potatoes
Boiled potatoes
Celery
20
Cooking level 1 Cooking level 2
30 – 40 min
15 – 20 min
5 – 10 min
20 – 25 min
15 – 20 min
40 – 50 min
10 – 12 min
25 – 30 min
25 – 30 min
Cooking level 1 Cooking level 2
6 – 8 min
6 – 8 min
4 – 6 min
Cooking level 1 Cooking level 2
3 – 7 min
3 – 5 min
3 – 7 min
6 – 8 min
15 – 25 min
5 – 15 min
3 – 4 min
6 – 10 min
6 – 8 min
6 – 12 min
12 – 15 min
The cooking times are guidelines; the exact cooking time
depends on the degree of maturity, the initial temperature
of the meat and the size and quantity of the pieces of meat.
For full flavour, we recommend searing meat first without
a lid, in portions for larger quantities, and then adding
the required amount of liquid and cooking with pressure
afterwards.
Caution:
When cooking meat, especially with skin, it may swell
5 min
under pressure. Do not pierce the meat; liquid or fat could
spurt out. When cooking sausages, prick them before
cooking so that fat can escape and they do not burst.
Always cook fish with a sufficient amount of liquid, as the
protein contained in the fish can stick to the bottom of the
pot. For this reason, the lid of the pressure cooker should
be opened immediately after the safety valve has sunk.
It is advisable to check the degree of doneness before the
end of the expected cooking time so that the vegetables
remain crispy. If the desired firmness to the bite has not yet
been achieved, extend the cooking process accordingly.
To avoid unintentional further cooking, it is advisable to
end the cooking process quickly according to chapter 8
Steam release variants, variant 3.