Demeyere Pressure Cooker Gebrauchsanweisung Seite 57

Food
Swedes, sliced
Beetroot
Brussels sprouts
Red cabbage
Carrots, whole
Sauerkraut, raw
Black salsify
Celery halves, sliced
Asparagus
Tomatoes for sauces (Sugo)
Savoy (cabbage), halved
Potatoes (with trivet)
(cooking time for new potatoes is reduced by up to one third)
Potatoes in jackets
oz)
Boiled potatoes (quartered)
Sliced potatoes
Cereals
(Only add cereals to boiling water. Stir well before securing the lid! e.g., 1 cup rice =1
Rice (parboiled)
Rice (risotto)
Rice pudding
Brown rice, soaked
Brown rice, unsoaked
Brown rice, parboiled
Wild rice, soaked (unsalted water)
Wild rice, unsoaked
Semolina
Corn meal, fine (polenta)
Corn meal, coarse
Dried legumes (pulses)
(Soaked overnight. The cooking time increases by approx. one third if unsoaked. Salt legumes only after
cooking to avoid increasing the cooking time!)
Borlotti beans, soybeans, haricot beans
Chick peas, broad beans, yellow peas
Flageolet beans, black
(Brazilian) beans, Spanish beans
Lentils, green or brown, (unsoaked)
Cooking time (min.)
5
25
4
10
6
30
12
6/2
5-10
6
8
7-10
4
2
6
5
10
12
18
6
15
25
4
5
12
8
10
12
7
Cooking level Liquid added
2 up to trivet (at least 100 ml) / 4 oz
2 up to trivet (at least 100 ml) / 4 oz
2 up to trivet (at least 100 ml) / 4 oz
2 up to trivet (at least 100 ml) / 4 oz
2 up to trivet (at least 100 ml) / 4 oz
2 up to trivet (at least 100 ml) / 4 oz
2 up to trivet (at least 100 ml) / 4 oz
2 up to trivet (at least 100 ml) / 4 oz
2 up to trivet (at least 100 ml) / 4 oz*
2 up to trivet (at least 100 ml) / 4 oz
2 up to trivet (at least 100 ml) / 4 oz
* The pressure cooker should be
cooled under cold running water.
2 up to trivet
(without trivet, 100 ml liquid / 4
2 ditto
2 ditto
1 1:1 1 /
2
1 1:2
1 1:3
1 1:2
1 1:1 1 / -1
2
1 1:3
1 1:1 1 /
2
1 1:3
1 1:3
1 1:3
1 1:3
1 Cover food well with water
1 Cover food well with water
1 Cover food well with water
1 3x more water than food
1 / cups liquid)
2
3 /
4
En
57