Meat - Silit Sicomatic classic Bedienungshinweise

13.3

Meat

→ Joints are roasted in the Sicomatic® classic. The
necessary amount of liquid is first used for the stock.
→ If the pieces are too large, cut them smaller and
brown them individually, then cook them on top of
each other to finish cooking.
→ Cook boiling meat using 1-1.5 l of liquid in the bottom
of the pot.
→ The cooking time depends on the quality, age,
consistency and size of the meat.
Cooking time guidelines: Cooking times apply for 500 g
Beef
Frying
Fillet
Goulash
Roulades
Marinated beef
Boiling meat
Veal
Frying
Fillet
Lamb
Frying
Back
Cooking level Cooking time in min., well cooked
2 30
2 18
2 20
2 17
2 25
2 30
2 25
2 14
2 25
2 5
→ The cooking time begins once the second white ring
is visible on the pressure indicator and is based on a
quantity of 500 g.
Important: Remove the froth from boiling meat
before you close the cooker.
Before you open the cooker, allow it to cool down or
slowly release the steam in stages.
Comments, fried
Whole piece
Whole piece
Large chunks
Whole piece
Whole piece
Whole piece
Whole piece
Whole piece
Whole piece
Whole piece
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