Tescoma Bio exclusive Gebrauchsanleitung Seite 16

REFERENCE TIMES OF COOKING IN THE BIO EXCLUSIVE PRESSURE COOKER
MEAT - HIGH PRESSURE
Beef
Roll
Roast beef
Sirloin
Soup meat
Tongue
Pork
Smoked side
Roll
Boiled pork knuckle
Roast
Veal
Roast
Head
Leg
Tongue
Lamb and mutton
Leg
Poultry
Squab
Chicken
Hen
Giblets
Venison
Rabbit
Roasted hare
Venison back
Venison leg
CEREALS - HIGH PRESSURE
Oat and maize
Oat fl our
Oat fl akes
Gristles
Maize
The times given below are measured from the moment steam begins to escape from
the operating valve. When this happens, set to a low heat output. All the times given
below are for reference only and depend on the ingredients, their quantity, quality,
initial temperature, type of heat source, etc. Deviations from the indicated times
might occur; you will determine accurate times based on your own experience.
time in min
20-30
30-40
30-40
35-40
45
20
20-30
25-30
30-35
12-15
15
15-20
15-20
30
8-10
15
15-20
15
15
15
10
20-30
5
6
6
10
FISH, FRUITS AND VEGETABLES
- LOW PRESSURE
Fish
Depending on amount
Potatoes
Sliced salted potatoes
Potatoes in their jackets
Fruit
Sliced apples
Sliced pears
Vegetables
Spinach
Pepper
Sliced celery
Sliced garlic
Broccoli
Sterilised beans
Kohlrabi
Carrot
Asparagus
Sprouts
Cabbage
Cut caulifl ower
Red cabbage
Sauerkraut
Whole caulifl ower
SOUPS AND LENTILS
- LOW PRESSURE
Soups
Mushroom soup
Broth
Chicken bouillon
Oxtail
Lentils
Soaked peas
Soaked beans
RICE - LOW PRESSURE
Rice milk
Risotto
time in min
6-8
7-9
10-15
2-5
2-5
2-3
3-4
3-5
4
5-6
5-6
5-6
6-8
6-10
8-10
7-12
8-9
8-10
10-12
15-18
2-5
25-30
25-30
25-30
10-12
25-30
7-8
5-7