45
Cooking in the perforated insert
(special accessory)
l Vegetable
l Fish
l Preserving
l Extracting juice
l Delicate food
In the case of vegetable pour 2-3 cups (depending on
cooker size) of liquid for steam build-up direct onto
the bottom of the cooker (herbs and spices etc. may
also be added for seasoning). Then put in the perfora-
ted insert filled with the peeled and washed vegeta-
ble. The insert prevents the vegetable from getting
into direct contact with the water thus actually coo-
king in steam only. Fill cooker only by 2/3 making sure
there is always enough distance between the food
and the lid, the pressure indicator and the valve parts.
Cooking in the unperforated insert
(special accessory)
l Frozen food
l Side dishes, e.g. rice
l Extracting juice (as a collecting bowl)
Quantity of liquid to be added (onto the bottom of the
cooker): see comments on ‘cooking in the perforated
insert’.
Liquid quantities (see page 39) must be strictly
observed.
Cooking at the bottom of the cooker
(meat)
Heat up fat inside the open Sicomatic
®
browning the
seasoned meat on all sides. Then add hot water
(depending on the recipe). Larger pieces of meat
should be cut into slices in order to reduce the coo-
king time.
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