18
GB
11.5 Fish (Fish)
The fish program Fish|31 is for cooking fish in steam .
Other fish dishes can also be made successfully using this
device, however, such as fish soup or stewing on a bed of
vegetables with very little liquid.
Special features of this program
- Default setting of pressure level: Low|56.
High|54 is not recommended.
- For purposes of steaming, place the fish into a heat-re-
sistant oven dish and place this on the steamer in-
sert|13. Place sufficient liquid in the bottom of the
pot|7 (minimum approx. 250 ml).
- For stewing, the fish is placed directly into the pot|7
with a little fish stock, broth or white wine, and vegeta-
bles and herbs to taste.
Example cooking times:
11.6 Meat (Beef/Meat)
This meat program Beef/Meat|48 is intended for brais-
ing meat (except poultry).
Special features of this program
- First use the searing program Sear/Sauté|41 as re-
quired to sear the meat from all sides. After adding liq-
uid, you should then use the meat program Beef/
Meat|48.
- Add at least 250 ml of liquid (e.g. water, broth or
meat stock).
Example cooking times:
11.7 Poultry (Poultry)
This poultry program Poultry|30 is intended for cooking
poultry.
Special features of this program
- First use the searing program
Sear/Sauté
|
41
as re-
quired to sear the meat from all sides. After adding liquid,
you should then use the poultry program
Poultry
|
30
.
- Add at least 250 ml of liquid (e.g. water, broth or
meat stock).
Example cooking times:
11.8 Vegetables (Steam/Veggies)
Vegetables can be steamed using the steaming program
Steam/Veggies|32 or stewed with a little liquid (e.g.
water, broth).
Special features of this program
- Default setting of pressure level: Low|56.
- The pressure level High|54 is recommended for boiled
potatoes and cabbage dishes.
- Add at least 250 ml of liquid (e.g. water or broth).
- For cooking in steam you need the steamer insert|13.
- For stewing, add the liquid and the vegetables to the
pot|7 at the same time.
- The program is not intended for the vegetables to be
completely covered with water.
Example cooking times:
Food Weight Cooking time
Blue trout 1000 g 3 - 5 minutes
Cod 1000 g 7 - 8 minutes
Rose fish 1000 g 3 - 6 minutes
Salmon (fillet) 1000 g 6 - 8 minutes
Food Weight Cooking time
Meatballs 500 g 5 - 6 minutes
Pork chops 500 g 30 - 35 minutes
Goulash, veal
chops, roulades
500 g 20 - 25 minutes
Marinaded pot
roast, boiled beef
500 g 30 - 40 minutes
Roast beef 500 g 30 minutes
Roast venison 500 g 25 - 30 minutes
Roast lamb 500 g 20 - 25 minutes
Lamb ragout 500 g 10 - 15 minutes
Food Weight Cooking time
Chicken breast 500 g 8 minutes
Chicken legs 500 g 10 minutes
Turkey (breast/legs) 500 g 18 - 20 minutes
Food
Weight
Cooking time
Pressure
level
Cauliflower (florets)
500 g 2 - 4 minutes Low|56
Cauliflower (whole) 500 g
9 - 11 minutes
Low|56
Green beans 500 g
approx. 5 minutes
Low|56
Broccoli 500 g 2 - 4 minutes Low|56
Fennel (halved) 500 g 6 - 8 minutes Low|56
Green peas (young) 500 g
approx. 3 minutes
Low|56
Carrots (slices) 500 g 4 - 6 minutes Low|56
Kohlrabi (1 cm pieces)
500 g 2 - 3 minutes Low|56
Potatoes
(peeled, quartered)
500 g 8 - 9 minutes Low|56
Boiled potatoes
(whole)
500 g 15 minutes High|54
Brussels sprouts 500 g 2 - 3 minutes Low|56
White cabbage
(thin strips)
500 g 3 - 5 minutes High|54
Red cabbage
(thin strips)
500 g 4 - 6 minutes High|54
Sauerkraut 500 g
8 - 12 minutes
High|54
To Next Page
Loading...
