Meat Fresh fish
51
l Roast meat is first seared in the Sicomatic
®
. The
necessary quantity of water or wine being added
only later on.
l If the joints are too big, they are divided up, seared
separately and then be stacked for further cooking.
l Meat for soups and stews is cooked in 1.5 litres of
liquid at the bottom of the cooker.
l Cooking times very much depend on the quality,
age, consistency and size of the meat. So within
the recommended cooking times, you will find
several categories taking account of this fact.
l Cooking times, referring to 500 grams on cooking
level 2, start as soon as the yellow ring on the
pressure indicator begins to show.
Mind the following: Before closing the cooker,
always skim off excessive froth from meat for soups
and stews. Before opening it, release steam gradually
and very slowly or let it cool down.
Fish stock is very sticky. Therefore do not under
any circumstances release steam. Take the
cooker off the hotplate instead and let it cool
down.
As soon as the pressure indicator has sunk
back into the lid handle, please open lid at once. The
cooking times indicated apply for cooking level 1, i.e.
for 1,000 grams in the 4.5 litre Sicomatic
®
.(250 ml of
liquid for steam build-up) and 1,000 grams in the 6.5
litre Sicomatic
®
.(375 ml of liquid for steam build-up).
Whole foods
The basis of healthy nutrition is formed by various kinds
of cereal crops, which, as we all know, have very long
cooking times and in most cases even do require to be
soaked for hours on end before. In the Sicomatic
®
, such
long cooking times as well as the preceding time for
soaking can be reduced by about 2/3. Another advanta-
ge of cooking whole foods in the Sicomatic
®
, lies in the
fact that vitamins and minerals of the whole cereals are
particularly well preserved when cooking at level 1.
Besides, a lot of energy is saved. Mind the general rule
for cooking cereals: the quantity of liquid must be about
twice as much as the amount of the cereals, i.e.
200cm
3
of liquid for 100 grams of cereals.
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