The specified cooking times are only recommendations
enabling you to find out soon your personal ones.
Cooking times do not only depend on the quality of the
food to be cooked, but also on the following facts:
l The finer the vegetables are cut, the shorter the coo-
king times. If not otherwise specified, the cooking
times refer to pieces having the size of sugar cubes.
l The crispier or more ‘al dente’ you wish your vege-
tables to be, the shorter the cooking times. We
have listed the times for ‘al dente’ and ‘well coo-
ked’ separately.
l The larger the quantity of the vegetables, the longer
their cooking time. For ‘al dente’ the quantity must
not be too large, otherwise they are ‘al dente’ outsi-
de and crude inside.
In most cases, small time differences are of little or no
significance. In the case of vegetables, however, one
single minute may well make the difference between
‘al dente’ and ‘well cooked’.
Cooking times always begin with a first gentle and
very brief venting.
If in doubt, always mind the following fundamental
rule:
As excessively cooked, flaccid vegetables
never become crisp again
, you had rather boil
them less than too much. For, then you may still conti-
nue their cooking process.
Soups and stews Vegetables
50
Ideal for soups and stews with roast meat:
If the respective cooking times of meat and vegetable
are not too wide apart, roast the meat whilst already
adding the vegetable together with the water or wine
for the gravy.
If, however, the respective cooking times are too diffe-
rent, you interrupt the cooking of the meat adding the
vegetable during the last few minutes so that in the
end everything is cooking together ready to be served
at the same time.
Mind the following rules when preparing soups and
stews:
l frothing dishes, as e.g. peas and beans and meat
for making soups, should be brought to the boil in
the open cooker and the foam be skimmed off tho-
roughly before the lid is closed.
l release steam gradually and very slowly or let cool
down.
l in the case of peas and beans push slider control
onto cooking level 2 yet keeping energy supply low.
Average cooking times
On principle, the cooking time applies to 400 grams of
meat to be cooked on cooking level 2. You need more
liquid than usual. With such cooking times, there is no
need for soaking.
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