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elo ASC18-2.7 Anleitung Seite 17

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Verfügbare Sprachen
  • DE

Verfügbare Sprachen

  • DEUTSCH, seite 1
High
Vegetables
pressure
Beans
Cauliflower
Unpeeled potatoes
Peeled potatoes
Cabbage
Kohlrabi
Peppers
Red cabbage
Pickled cabbage
Celeriac
Asparagus
Spinach
High
Meat
pressure
Beef olives
Diced meat
Goulash
Meat loaf
Mince
Veal joint
Leg of veal
Veal cutlet
Low
approx. cooking
Added
pressure
time in minutes
water
8 – 11
200 ml
3 – 5
200 ml
10-12
200-150 ml
7
200 ml
8 – 10
100 ml
4 – 5
150 ml
3 – 4
100 ml
8 – 10
100 ml
10 – 15
200-300 ml
10 – 12
200 ml
5 – 10
500 ml
3
100 ml
approx. cooking
Added
time in minutes
water
10 – 12
100 ml
5 – 8
100 ml
15 – 25
100 ml
10 – 15
150 ml
6 – 10
100 ml
25 – 30
150 ml
28 – 32
150 ml
8 – 10
100 ml
32
High
Meat
pressure
Veal stew
Tongue of veal
Lamb joint
Stewing beef
Beef joint
Beef cutlet
Tongue of beef
Rolled ham
Pork (salted)
Pork (cured)
Pork joint
Pork cutlet
Leg of pork
Chicken
Hare
Venison medallions
Partridge
Jugged venison /
hare / boar
Haunch of venison
Venison cutlet
approx. cooking
Added
time in minutes
water
15 – 23
100-200 ml
15 – 10
Cover with water
25 – 30
100-150 ml
35 – 45
to taste
35 – 45
200 ml
10 – 15
100 ml
45 – 55
Cover with water
15 – 20
Cover with water
14 – 16
Cover with water
17 – 19
Cover with water
20 – 30
100-150 ml
10 – 12
Cover with water
30
200 ml
20 – 30
Cover with water
15 – 20
100-150 ml
5 – 10
100 ml
12 – 20
100 ml
15 – 18
150-200 ml
30
150-200 ml
5 – 10
100 ml
33
UK

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Diese Anleitung auch für:

Asc18-3.2Asc22-3Asc22-4Asc22-6Asc22-7

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