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APPROXIMATE COOKING TIMES
Different cooking times will also depend on quality and size of the food to be cooked. For this
reason, the times given below can only be treated as aproximate.
After a time, you will accumulate enough experience yourself to know exactly how long you
must cook your food.
It is not necessary to defrost deep-frozen foods in advance; it is sufficient to lengthen the
cooking times slightly.
Cooking instructions
LEVEL I
SOUPS COOKING TIME
Bean soup 20 min.
Pea soup (not soaked) 20~25 min.
Vegetable soup 4~8 min.
Semolina soup 3~5 min.
Goulsh soup 10~15 min.
Potato soup 5~6 min.
Bone marrow soup 20~25 min.
Minestrone 8~10 min.
Tomato soup with rice 6~8 min.
STEWS COOKING TIME
Cabbage stew 15 min.
Lentil (soaked) 13~15 min.
Serbia beef stew 8~10 min.
MEAT COOKING TIME
Veal, sliced 6 min.
Veal, fricasse 5 min.
VEGETABLES COOKING TIME
Cauliflower 3~7 min.
Peas, green 3~5 min.
Carrots 3~7 min.
Stuffed capsium 6~8 min.
Mushrooms 6~8 min.
Beetroot 15~25 min.
Cabbage types 5~15 min.
Spinach 3~4 min.
Beans 6~10 min.
Potatoes 6~8 min.
Potatoes (unpeeled) 6~12 min.
Celeriac 12~15 min.
FISH COOKING TIME
Steamed fish mith potatoes 6~8 min.
Fish in white wine sauce with potatoes
6~8 min.
Cod 4~6 min.
LEVEL II
SOUPS COOKING TIME
Rice soup 35~40 min.
Beef soup 25~35 min.
MEAT COOKING TIME
Knuckle of pork 30~40 min.
Bavarian Pichelsteiner 120 min.
Goulash 15~20 min.
Minced meat 5~10 min.
Chicken 20~25 min.
Veal, roast 15~20 min.
Turkey leg 25~35 min.
Beef roast 40~50 min.
Rib of pork 10~12 min.
Meat roulade 15~20 min.
Braised marinated beef 30~35 min.
Roast pork 25~30 min.
Knuckle of pork 25~30 min.
Braised venison 25~30 min.
Soups and stews with braised meat:
Where cooking times of the different ingredients do not vary too much (e.g. for mest and vegetables), the meat is browned and
then the vegetables are added with the water. When ciiking times vary widely. Interrupt the meat cooking and add the vegeta-
bles and water for the last few minutes. In this way, the meat and the vegetables will finish cooking at about the same time.
For soups and stews you should note:
That foods which tend to foam up must be brought to the boil in an uncovered pressure cooker, and should be skimmed off
before you close the cooker. When cooking is finished, please let the steam escape slowly, or leave the pressure cooker to cool
down.
Vegetables:
The finer vegetables are cut up, the shorter is theis cooking time.
On the other hand, if you prefer them “crunchy”, their cooking time is shorter. The more you cook, the longer the cooking time.
Suggestion: is is better to undercook-extra cooking is always
possible.
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