Food Cooking time Notes
VEGETABLES
COOK AT 1ST RING; MINIMUM FILL LEVEL 1/4 L LIQUID; NO INSERT REQUIRED FOR SAUERKRAUT AND BEETROOT;
ALL OTHER FOODS REQUIRE THE PERFORATED INSERT; FOR BEANS ONWARDS COOK AT 2ND RING
Aubergine, cucumber and tomatoes 2 – 3 min Vegetables cooked in steam are not leached
as quickly
Cauliflower, peppers, leeks 3 – 5 min —
Peas, celery, kohlrabi 4 – 6 min —
Fennel, carrots, savoy cabbage 5 – 8 min —
Beans, kale, red cabbage 7 – 10 min 2nd ring
Sauerkraut 10 – 15 min 2nd ring
Beetroot 15 – 25 min 2nd ring
Salted potatoes 6 – 8 min 2nd ring
Potatoes with peel 6 – 10 min 2nd ring, potatoes cooked in their skins
burst when the steam is released too quickly
LEGUMES
COOK AT 2ND RING; AT LEAST 1/4 L LIQUID UP TO 1/2 POT CONTENT; 2 PARTS WATER TO 1 PART GRAINS, COOK
UNSOAKED GRAINS FOR 20-30 MIN LONGER; COOK RICE PUDDING AT 1ST RING
Peas, beans, lentils 10 – 15 min Cook thick beans 10 min longer
Buckwheat, millet 7 – 10 min Cooking time for soaked grain
Corn, rice, green spelt 6 – 15 min Cooking time for soaked grain
Rice pudding 20 – 25 min Cook at 1st ring
Long grain rice 6 – 8 min —
Brown rice 12 – 15 min —
Wheat, rye 10 – 15 min Cooking time for soaked grain
FRUIT
COOK AT 1ST RING; MINIMUM FILL LEVEL 1/4 L LIQUID
Cherries, plums 2 – 5 min Perforated insert is recommended
Apples, pears 2 – 5 min Perforated insert is recommended
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