Operation Manual

Food Cooking time (min.) Cooking level Liquid added

Swedes, sliced 5 2 up to trivet (at least 100 ml / 4 oz)

Beetroot 25 2 up to trivet (at least 100 ml / 4 oz)

Brussels sprouts 4 2 up to trivet (at least 100 ml / 4 oz)

Red cabbage 10 2 up to trivet (at least 100 ml / 4 oz)

Carrots 6 2 up to trivet (at least 100 ml / 4 oz)

Sauerkraut, raw 30 2 up to trivet (at least 100 ml / 4 oz)

Black salsify 12 2 up to trivet (at least 100 ml / 4 oz)

Celery halves, sliced 6/2 2 up to trivet (at least 100 ml / 4 oz)

Asparagus 5-10 2 up to trivet (at least 100 ml / 4 oz)*

Tomatoes for sauces (Sugo) 6 2 up to trivet (at least 100 ml / 4 oz)

Savoy (cabbage), halved 8 2 up to trivet (at least 100 ml / 4 oz)

* The pressure cooker should be

cooled under cold running water.

Potatoes (with trivet)

(cooking time for new potatoes is reduced by up to one third)

Potatoes in jackets 7-10 2 up to trivet

(without trivet, 100 ml liquid / 4 oz)

Boiled potatoes (quartered) 4 2 ditto

Sliced potatoes 2 2 ditto

Cereals

(Only add cereals to boiling water. Stir well before securing the lid! e.g., 1 cup rice =1

cups liquid)

Rice (parboiled) 6 1 1:1

Rice (risotto) 5 1 1:2

Rice pudding 10 1 1:3

Brown rice, soaked 12 1 1:2

Brown rice, unsoaked 18 1 1:1

-1

Brown rice, parboiled 6 1 1:3

Wild rice, soaked (unsalted water) 15 1 1:1

Wild rice, unsoaked 25 1 1:3

Semolina 4 1 1:3

Corn meal, fine (polenta) 5 1 1:3

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!)

Borlotti beans, soybeans, haricot beans 8 1 Cover food well with water

Chick peas, broad beans, yellow peas 10 1 Cover food well with water

Flageolet beans, black

(Brazilian) beans, Spanish beans 12 1 Cover food well with water

Lentils, green or brown, (unsoaked) 7 1 3x more water than food

ENG

P18995_GA_Duromatic_053_078 26.01.2010 11:44 Uhr Seite 73