Reference table
This table contains suggestions only. You can
decide the optimum cooking times according to your
preferences.
Dish Quantity of
food and
water
Cooking time after stable
actuation of the pressure
release selector valve and
on a low heat (minutes)
Pressure
position
Cooking
once cooled
Observation
Rice 1/3 4 – 8 60 kPa Done
Ribs 1/2 8 – 10 100 kPa The meat se-
parates from
the bone
Cut into
chunks
Knuckle of
pork
1/2 15 – 20 100 kPa The meat se-
parates from
the bone
Chopped
Veal 1/2 15 – 20 100 kPa Well done In cubes
Chicken 1/2 10 – 15 100 kPa The meat se-
parates from
the bone
Whole
chicken
Fish 1/3 4 – 8 60 kPa Done
Lamb 1/2 10 – 15 100 kPa Done Chopped
Rice cro-
quettes
2/3 10 - 15 60 kPa Done
Corn 2/3 5 - 8 60 kPa Done
Sweet
potato
2/3 6 - 10 60 kPa Done
Morels 2/5 15 - 20 60 kPa Well done
Others
The pressure cooker is designed for use on a stable
heat source, such as an electric plate, an induction
plate or a gas hob.
The cooking time must be calculated from when a
regular and constant quantity of steam is released
through the pressure release selector valve.
This may be inuenced by the lling quantity, tempe-
rature and heat strength. The recommended cooking
times are suggestions only.
Anomalies and repair
If the cooker is not functioning correctly, turn of the
hob immediately, place the cooker on a at surface
and rinse slowly with cold water to cool it and reduce
the pressure. The pressure cooker may only be used
again once the cause of the fault has been resolved.
Manual Ontime Rapid.indb 25 28/05/14 17:38
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