Operation Manual

21
ENG
Food
Cooking time
(min.)
Cooking level
Liquid added
12 2
52
25 2
42
10 2
30 2
12 2
6/2 2
5-10 2
62
Swedes, quartered
Swedes, sliced
Beetroot
Brussels sprouts
Red cabbage
Sauerkraut, raw
Black salsify
Celeriac halved/sliced
Asparagus
Tomatoes for sauces (sugo)
Savoy (cabbage), halved
82
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)*
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
*
* The pan should be cooled
under cold running water
without fail
Potatoes (with trivet)
(cooking time for new potatoes is reduced by up to one third)
Potatoes in jackets 7-10 2
42
Boiled potatoes (quartered)
Sliced potatoes
22
up to trivet
(without trivet, 100 ml liquid)
ditto
ditto
Cereals
(Only add cereals to boiling liquid. Stir well before securing the lid! e.g., 1 cup rice =11/2 cups liquid) Stir
well before closing the pressure cooker! Quantities e.g. 1:11/2 = 1 cup rice, 11/2 cups water)
61
1:1
1
/
2
511:2
10 1 1:3
12 1 1:2
18 1
1:1
1
/
2
-
1
3
/
4
611:3
1
1:1
1
/
2
25 1 1:3
411:3
511:3
Rice (parboiled)
Rice (risotto)
Rice pudding
Brown rice, soaked
Brown rice, unsoaked
Brown rice, parboiled
Wild rice, soaked (unsalted water)
Wild rice, unsoaked
Semolina
Corn meal, fine (polenta)
Corn meal, coarse
12 1 1:3
Dried legumes (pulses)
(Soaked overnight. The cooking time increases by approx. one third if unsoaked. Salt legumes only after
cooking to avoid increasing the cooking time!)
1
Borlotti beans, soybeans, haricot beans 8
Chick peas, kidney beans, yellow peas 10
1
Flageolet beans, black (Brazilian)
beans, Spanish beans
12 1
Lentils, green or brown, (unsoaked)
7 1
Cover food well with water
Cover food well with water
Cover food well with water
3x more water than food
P20816_GA_Duromatic_001_026:RZ GA Duromatic d 01-2007 28.10.2010 11:27 Uhr Seite 21
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