san ignacio AS2A Serie Gebrauchsanleitung Seite 9

IX. Steps and times for cooking
The time of gentle fire
Name of Volume of
after steam sprayingout
food food+water
steadily from the
pressure regulator
Beef 1/2 15-20
Chop 1/2
Pig elbow 1/2 15-20
Chicken 1/2
Fish 1/3
Mutton 1/2
Zong Zi 2/3 10-15
Old corn 2/3
Sweet
2/3
potato
Rice 1/4
Porridge 1/3 10-15
Legume 1/4 12-16
Tremella 2/5 15-25
Notes: The time mentioned above is just for reference. The changes
in detail are as per food. Users can adjust it to the suitable time
according to your practical experiences.
State of food
Remarks
cooked after it is
cooling naturally
Cut into
Very mushy
pieces
Meat and bone Cut into
8-12
are separated pieces
Meat and bone
Cross-cutting
are separated
Meat and bone Whole
8-10
are separated chicken
2-4 Well cooked
8-12 Well cooked
Well cooked
5-8 Well cooked
6-10 Well cooked
Well cooked,
4-6
good smell
Mushy
Well cooked
Very mushy
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EN EN
Chicken and egg croquettes
Ingredients (4-6 people):
For 6-8 people: 1 chicken thigh
2-3 eggs 1 onion
1 leek 1 carrot
1 spring onion 135 gr. flour
1/2 l. of milk Flour, beaten egg and breadcrumbs
Water Extra virgin olive oil
Salt Nutmeg
Parsley
Instructions
In the pressure cooker with water and salt, cook chicken with leek, onion and carrot. Close the lid
and cook for 20-25 minutes. When chicken is tender, separate from bones and skins and mince.
Boil the eggs in a small saucepan with water and salt for 10 minutes.
Chop the onion and fry in a pan with oil over medium heat. Add flour and stir with a whisk until
lightly browned. Take 1/2 l. of milk and stir well and add the same amount of broth, stirring
constantly. Work the dough over low heat. Sprinkle with grated nutmeg. Add the béchamel sauce
to the chicken together with chopped eggs. Mix well and cook over low heat for 20 to 25 minutes.
Pour batter to a source and allow it to cool down.
Once the dough is cold, cut and shape into croquettes, roll them in flour, then in eggs and
breadcrumbs and fry in a pan with hot oil.
When they are done, remove them from the pan to a plate covered with absorbent (or a tissue) to
drain the excess oil.
Serve
Cake in a pressure cooker
Ingredients (8 people):
1 ½ flour
1 egg
1 cup milk
For the glaze:
10 tablespoons of water (about 75 ml)
Instructions
Put eggs in a mixer and mix until smooth and frothy with as much as twice of
its initial volume. Mix the eggs with sugar and oil, slowly add flour alternately
with milk until smooth and lump-free. Add the vanilla essence.
Pour the mixture to a previously greased Bonio biscuit mould.
Place the mould inside of the pressure cooker and put the lid on and leave at high heat for 2 minutes,
then lower the intensity of the fire and let it cook for 40-45 minutes.
Leave it for 10 minutes with fire turned off and check if the cake is baked with a knife, if it comes out
dry, the cake is ready. Remove and unmould on a wire rack.
Preparation of the glaze
Mix water with sugar and stir until completely integrated.
Once we have the icing ready we can cover the cake. Place the cake on a rack. It is important to pour
the glaze at once and at the centre of the cake. Let it cool down at room temperature.
Ready for serving.
1 cup sugar
½ cup oil
1 teaspoon of vanilla extract
200 g of powdered sugar
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