80
ČESK
Y
ČESK
Y
ENGLIS
H
ENGLIS
H
NOTE:
Soups and stews cook at a higher setting of the pressure control (up to MAX).
Steaming
“Steaming” also preserves vitamins. However, the cooker works without pressure. Vegetables and other
sensitive foods are cooked in the steam insert.
1. Fit the steam insert holder and add water up to the MIN marking.
2. Fit the steam insert with the ingredients.
3. Close the cooker.
4. Turn the pressure control up to the mark and start cooking.
NOTE:
Frozen foods can be cooked the same way.
Cooking time table
General information
• The big advantage of using the pressure cooker is saving time.
Cooking with the MAX pressure setting allows you to cook with only third or half of the time usually
needed. If your dish requires 60 minutes cooking in a commonly used pot, then it takes only 20 to
30 minutes in the pressure cooker.
• Cooking with the BIO setting allows you to cook food in approx. 40 instead of 60 minutes.
• Nevertheless, depending on weight, size and type of foods, cooking times can also vary when using a
pressure cooker. The cooking time is extended in proportion to the total filling quantity.
• You can save time by cutting big pieces into smaller ones beforehand.
The cooking times provided in the following table are for reference only and refer to quantities of 2-3
plates.
Fresh vegetables (approx. 500 g)
Cooking method
Cooking time
(approx. min.)
Artichoke
Steaming
30
MAX
8-10
Aubergine
Steaming
15-18
BIO
3-4
Cauliflower, broccoli (floret)
Steaming
20-25
BIO
3-4
Beans, green or waxed
BIO
5-7
Peas, green
BIO
3-5
Carrots (sliced)
Steaming
18-20
BIO
4-6
Cabbage (red or white)
MAX
3-5
Kohlrabi (pieces)
BIO
5-8
Pumpkin
Steaming
16-18
BIO
5-8
Summary of Contents for PC-SKT 1071
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