Werbung
INDICATIVE TIMES OF COOKING IN PRESSURE COOKER ELEMENT
The indicated times of cooking are measured from the moment when steam begins to escape from
the operating valve. When this occurs, set the heat source to low. All the times specifi ed below are
indicative and depend on the ingredients, their size and quantity, quality, initial temperature, type
of heat source, etc. Deviations from the indicated times might occur; you will determine accurate
times based on your experience.
MEAT
Beef
Lamb and mutton
Venison/game
Pork
Veal
Poultry
FISH, FRUIT AND VEGETABLES
Fish
Fruit
Vegetables
Legumes (peas, beans, lentils – previously soaked)
Brassica vegetables (caulifl ower, broccoli, kohlrabi, kale, cabbage, etc.)
Root vegetables (carrots, celery, potatoes, etc.)
Bulb vegetables (onion, garlic, etc.)
Fruiting vegetables (bell peppers etc.)
Leaf vegetables (spinach etc.)
SOUP
Meat broth
Vegetable soup, mushroom soup
8
time in minutes
40–50
40–50
30–50
30–45
30–40
25–40
5–10
2–5
15–25
8–15
5–10
4–8
3–4
2–3
30–40
5–10
Werbung
