Soups and stews
Vegetables
56
Perfect for soups and stews with braised
meat:
If the cooking times for the meat and vegetables do
not differ much, the meat is browned and the vege-
tables added with the liquid for simmering.
If the cooking times differ greatly, the meat cooking
process is interrupted and the vegetables then added
for the last few minutes so that in the end everything
is ready at the same time.
The following rules apply for soups and stews:
Bring frothing foodstuffs like e.g. pulses and boiled
meat to the boil with the lid off and skim off
thoroughly before closing the pressure cooker.
Release steam or cool down gradually and very
slowly.
Select setting 2 with the slide control for pulses but
cook on a low heat.
Guide to cooking times
Exact cooking times depend on the size, freshness
and texture of the food to be cooked. The types of
heat, e.g. induction, gas or ceramic glass also have an
influence on cooking times. The cooking times are all
based on 500 g. More liquid would otherwise be
required. Soaking is not required for these cooking
times.
The specified cooking times are for
reference only, use them as a basis
and you will soon find out the times
right for you. For cooking times not
only depend on the quality of the food
but the following factors listed below:
The smaller the vegetables are cut, the shorter the
cooking time.
Insofar as not stated otherwise, cooking times are
based on “sugar cube size” pieces.
The crunchier or more “al dente” the vegetables
are to be, the shorter the cooking time will be as a
result. We have specified the time for “al dente”
and “well-cooked” separately.
The larger the quantity to be cooked, the longer the
cooking time. The quantity should not be too large
for “al dente” as otherwise although “al dente” on
the outside, inside the food will still be uncooked.
In most cases, small time differences play no or little
role. However, a single minute can turn vegetables from
“al dente” into “well cooked”.
Cooking times always begin with the first slight emis-
sion of steam, and are very short.
The following cooking times are for vegetables in the
insert. These vegetable do not therefore touch the
water and cannot be leached out by it.
In case of doubt the following rule of
thumb can always be recommended:
Better to cook for too short than too
long a time, for you can always cook
for a bit longer, where as overcooked
food will never be “crunchy” again.
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