Tips: Cooking With The Sicomatic® Classic / Cooking Time Tables; Soups And Stews - Silit Sicomatic classic Bedienungshinweise

13 | Tips: Cooking with the Sicomatic® classic / Cooking time tables
Proceed as per the instructions in Chapter 7.
You must also read the safety information in
Chapter 2 and Chapter 7.
Always fill with sufficient liquid to allow
steam to be generated.
Warning
This prevents the cooker from "boiling dry". It also pre-
vents damage to the pressure cooker and the cooking
zone.
→ Observe the prescribed fill quantities:
See table under point 7.1
13.1

Soups and stews

Ideal for soups and stews with roasted meat:
If the cooking times for meat and vegetables do not
differ much, the meat is browned and the vegetables are
added together with the stock.
White beans
Kidney beans, dried
Whole peas, dried
Lentils
36
Cooking level Cooking time in min. for stew Comments
2 25
2 65
2 45
2 10
If the cooking times differ a lot, interrupt the cooking
process for the meat and add the vegetables for the
remaining minutes, so that everything is cooked together
and finishes cooking at the same time.
Observe the following rules for soups and stews:
→ Parboil frothing foods such as pulses and boiling meat
in the cooker without the lid and remove the froth
before closing it.
→ After cooking, allow the cooker to cool down, see
point 7.7
Cooking time guidelines
The precise cooking times depend on the size, freshness
and consistency of the food you are cooking. The energy
source, e.g. induction, gas or glass ceramic, also influences
the cooking times. The cooking times essentially apply
for 500 g. A larger amount of liquid is required than normal.
Soaking is not necessary with these cooking times.
Cook in 1.5 l of liquid
Cook in 1.5 l of liquid
Cook in 2.0 l of liquid
Cook stew with 2.5 l,
purée with 1.5 l of liquid