MEAT - HIGH PRESSURE
Beef time in min
Roll 20-30
Roast beef 30-40
Sirloin 30-40
Soup meat 35-40
Tongue 45
Pork
Smoked side 20
Roll 20-30
Boiled pork knuckle 25-30
Roast 30-35
Veal
Roast 12-15
Head 15
Leg 15-20
Tongue 15-20
Lamb and mutton
Leg 30
Poultry
Squab 8-10
Chicken 15
Hen 15-20
Giblets 15
Venison
Rabbit 15
Roasted hare 15
Venison back 10
Venison leg 20-30
CEREALS - HIGH PRESSURE
Oat and maize
Oat fl our 5
Oat fl akes 6
Gristles 6
Maize 10
FISH, FRUITS AND VEGETABLES
- LOW PRESSURE
Fish time in min
Depending on amount 6-8
Potatoes
Sliced salted potatoes 7-9
Potatoes in their jackets 10-15
Fruit
Sliced apples 2-5
Sliced pears 2-5
Vegetables
Spinach 2-3
Pepper 3-4
Sliced celery 3-5
Sliced garlic 4
Broccoli 5-6
Sterilised beans 5-6
Kohlrabi 5-6
Carrot 6-8
Asparagus 6-10
Sprouts 8-10
Cabbage 7-12
Cut caulifl ower 8-9
Red cabbage 8-10
Sauerkraut 10-12
Whole caulifl ower 15-18
SOUPS AND LENTILS
- LOW PRESSURE
Soups
Mushroom soup 2-5
Broth 25-30
Chicken bouillon 25-30
Oxtail 25-30
Lentils
Soaked peas 10-12
Soaked beans 25-30
RICE - LOW PRESSURE
Rice milk 7-8
Risotto 5-7
The times given below are measured from the moment steam begins to escape from
the operating valve. When this happens, set to a low heat output. All the times given
below are for reference only and depend on the ingredients, their quantity, quality,
initial temperature, type of heat source, etc. Deviations from the indicated times
might occur; you will determine accurate times based on your own experience.
REFERENCE TIMES OF COOKING IN THE BIO EXCLUSIVE PRESSURE COOKER
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