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22
Cooking times / tips
MEAT COOKING TIME RAPID COOK
Knuckle of pork 30-40 min 2
Goulash 15-20 min 2
Minced meat 5-10 min 2
Chicken 20-25 min 2
Veal, sliced 6 min 2
Veal, roast 15-20 min 2
Veal fricassee 5 min 2
Turkey leg 25-35 min 2
Beef roast 40-50 min 2
Rib of pork 10-12 min 2
Meat roulade 15-20 min 2
Braised marinated beef 30-35 min 2
Roast pork 25-30 min 2
Knuckle of pork (Bavarian style) 25-35 min 2
Braised venison 25-30 min 2
Meat:
Meat is brought to the boil in the uncovered pressure cooker. The necessary
liquid is then topped up on deglazing. Pieces which are too large should
be cut up and browned individually, then laid over one another to complete
cooking.
FISH COOKING TIME GRADUAL COOK
Steamed ¿sh with potatoes 6-8 min 1
Fish in white wine sauce with
potatoes 6-8 min 1
Cod 4-6 min 1
Fish (fresh):
Cook with adequate liquid, according to amount. Since ¿sh stock is
extremely sticky, the lid should be removed as soon as the pressure
indicator has completely disappeared.
Frozen food:
The otherwise long times needed for defrosting shrink to minutes, but still
depend on type and amount of the food to be defrosted. Defrosting in
the pressure cooker preserves the vitamins, minerals and Àavours of your
food.
22
Cooking times / tips
MEAT COOKING TIME RAPID COOK
Knuckle of pork 30-40 min 2
Goulash 15-20 min 2
Minced meat 5-10 min 2
Chicken 20-25 min 2
Veal, sliced 6 min 2
Veal, roast 15-20 min 2
Veal fricassee 5 min 2
Turkey leg 25-35 min 2
Beef roast 40-50 min 2
Rib of pork 10-12 min 2
Meat roulade 15-20 min 2
Braised marinated beef 30-35 min 2
Roast pork 25-30 min 2
Knuckle of pork (Bavarian style) 25-35 min 2
Braised venison 25-30 min 2
Meat:
Meat is brought to the boil in the uncovered pressure cooker. The necessary
liquid is then topped up on deglazing. Pieces which are too large should
be cut up and browned individually, then laid over one another to complete
cooking.
FISH COOKING TIME GRADUAL COOK
Steamed ¿sh with potatoes 6-8 min 1
Fish in white wine sauce with
potatoes 6-8 min 1
Cod 4-6 min 1
Fish (fresh):
Cook with adequate liquid, according to amount. Since ¿sh stock is
extremely sticky, the lid should be removed as soon as the pressure
indicator has completely disappeared.
Frozen food:
The otherwise long times needed for defrosting shrink to minutes, but still
depend on type and amount of the food to be defrosted. Defrosting in
the pressure cooker preserves the vitamins, minerals and Àavours of your
food.
18
TEMPS DE CUISSON / CONSEILS
VIANDE TEMPS DE CUISSON
Jarret de porc 30 à 40 min
Goulache 15 à 20 min
Viande hachée 5 à 10 min
Poulet 20 à 25 min
Veau, tranché 6 min
Veau, rôti 15 à 20 min
Fricassée de veau 5 min
Cuisse de dinde 25 à 35 min
Rôti de bœuf 40 à 50 min
Côtes de porc 10 à 12 min
Roulade de viande 15 à 20 min
Bœuf mariné braisé 30 à 35 min
Rôti de porc 25 à 30 min
Jarret de porc (à la bavaroise) 25 à 35 min
Venaison braisée 25 à 30 min
Viande :
La viande est bouillie dans l’autocuiseur sans le couvercle. Le liquide
requis est alors ajouté sur déglaçage. Les morceaux trop gros devraient
être coupés et dorés individuellement, puis placés l’un sur l’autre pour
terminer la cuisson.
POISSON TEMPS DE CUISSON
Poisson vapeur avec
pommes de terre 6 à 8 min
Poisson dans sauce
au vin blanc avec pommes de terre 6 à 8 min
Morue 4 à 6 min
Poisson (frais) :
Cuire avec une quantité de liquide appropriée, selon la quantité. Du fait
que le fumet de poisson est extrêmement gluant, le couvercle devrait
être retiré dès que l’indicateur de présence de pression a complètement
disparu.
Aliments congelés :
Les longues périodes de temps nécessaires normalement pour
décongeler sont réduites en minutes, mais cela dépend toujours du type et
de la quantité d’aliments à décongeler. Décongeler dans l’autocuiseur
préserve les vitamines, les minéraux et les saveurs des aliments.
18


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