Rice
Meat/ fish
26
IMMERSION
Without the basket.
QUANTITY
OF WATER
QUANTITY
OF RICE
COOKING
TIME
2 PEOPLE 400 ml / 2 glasses 150 g / 1 glass
7 to 8 mins4 PEOPLE
500 ml / 2.5 glasses
250 g / 2 glasses
6 PEOPLE
700 ml / 3.5 glasses
375 g / 3 glasses
FRESH FROZEN
Chicken (1.35 kg) 23 to 25 mins x
Duck (1.8 kg) 45 to 47 mins x
Lamb shanks: 2 (0.95 kg) 40 to 45 mins 1 h05 to 1 h15
Monkfish fillets (1 kg)
in pieces of 75 g
5 to 6 mins 7 to 8 mins
Pork fillet (tenderloin)
2 pieces of 350 g
13 to 15 mins 26 to 29 mins
Pork joint (0.8 kg, 8–10 cm
diameter)
30 to 35 mins 1 h05 to 1h15
Poussins: 2 (1.3 kg) 23 to 25 mins 40 to 45 mins
Quail: 4 9 to 10 mins 18 to 20 mins
Roast beef (1 kg, 8–11 cm
diameter)
30 to 35 mins
(medium) **
45 to 50 mins (medium)**
Salmon steaks: 4 (0.8 kg) 5 to 6 mins 7 to 8 mins
Tuna steaks: 4 (0.7 kg) 5 to 6 mins 7 to 9 mins
Veal fillets: 0.7 kg 17 to 21 mins 33 to 38 mins
Veal joint (0.8 kg, 5–7 cm
diameter)
17 to 19 mins 37 to 40 mins
Note: For models 5 litres and below ensure that meat joints and poultry do
not exceed the mark on the inside of the pot. Choose meat joints and
poultry 8 cm or less in height.
** Cook for an additional 5 minutes for well done meat.
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