Defrosting Food; Tips And Tricks - Spring Vitesse Gebrauchsanweisung

As a guideline for rice and other grains, it is recommended to use 3 cups of liquid per cup of rice. Rice and cereals
1
swell approx. ⁄ , so the pot should be filled to no more than
3
To avoid too much foaming during the cooking process, 1 tablespoon of butter or vegetable oil should be added
per cup of rice. If necessary, the rice can already be salted.
As soon as the cooking process is finished, the remaining water should be poured off quickly.
Rice Cooking level 1 Cooking level 2
Wholemeal rice
White rice
Arborio rice
Quinoa
Pulses Cooking level 1 Cooking level 2
Black beans
Borlotti Beans
Giant white beans
(butter beans)
Chickpeas
Lentils
Kidney beans
Soya beans
Shelled peas
Wax beans
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Defrosting food

The pressure cooker is also ideal for defrosting frozen food quickly and in a way that preserves vitamins and taste.
Put the frozen food in the pressure cooker, add liquid and start the pressure-cooking process as described in
chapter 7 Use. If you want to finish cooking frozen food, extend the cooking times given in the cooking table
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Tips and tricks

- You can prepare complete dishes with the pressure cooker. Start cooking the food with the longest cooking time.
As soon as the remaining cooking time corresponds to the cooking time of the other foods, release the pressure
as described in chapter 8 Steam release variants, variant 3. Add the other food according to its cooking time and
continue the cooking process for the remaining time.
- When preparing soups and stews, we recommend cooking foaming ingredients with the lid open first, skimming
off the foam and only then continuing to cook under pressure. At the end of the cooking time, release the pressure
as described in chapter 8 Steam release variants, variant 1.
- For uniform cooking results, cut all ingredients with the same cooking time into pieces of as equal size as possible.
- Cooking in a pressure cooker intensifies the flavour and aroma of fresh herbs and spices as well as garlic or
onions. Only season sparingly and when necessary.
- Not only water is suitable as liquid, but also milk or cream, tomato sauce, stock or coconut milk.
- If the finished dish still contains too much liquid at the end of the cooking time, heat the pressure cooker under
direct supervision without the lid on the cooker until the liquid has evaporated.
20 min
10 min
6 min
2 – 4 min
6 min
30 min
40 min
45 min
8 min
30 min
35 min
20 min
30 min
1
⁄ .
2
Cereals, wholemeal rice as well as white rice incl. medium
and long grain rice, basmati or jasmine rice should be
removed from the stove shortly before the cooking time is up.
When the cooking time has elapsed, the steam should be
released slowly at first according to chapter 8 Steam release
variants, variant 2, and then quickly according to variant 3.
Short-grain rice such as Arborio rice should be steamed
off at the end of the cooking time according variant 3, to avoid
unintentional overcooking.
Pulses have a very good shelf life but can dry out with
prolonged storage. Therefore, the information in the table
is a rough guide and varies depending on the degree of
moisture.
Dried beans, peas and lentils should be cooked on a high
pressure setting and removed from the heat just before the
end of the cooking time, then left until the pressure has
completely released. Pulses should be washed and carefully
drained before cooking. It is not necessary to soak them.
Pulses swell strongly during the cooking process, so the
pot should be filled to a maximum of
foaming during the cooking process, 1 tsp of butter or
vegetable oil should be added per half cup of pulses. To
avoid the pulses becoming hard, salt should only be
added after the cooking process is finished.
1
⁄ . To avoid too much
3
.
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