Operation Manual

15
COOKING TIME
The cooking times are provided for information purposes but are not necessarily exact.
The exact times will depend on the size and state of the food.
STEAM COOKING
This method is used to cook food with the steam produced by boiling water. The food is
placed in a basket on a tripod so that the water does not come into contact with the food.
Close the lid and wait for the time required to cook each type of food.
FOOD COOKING
TIME IN
MINUTES
PRESSURE FOOD COOKING
TIME IN
MINUTES
PRESSURE
SOUP MEAT
Fish soup 5 Hight Lamb 11-13 Hight
Vegetable soup 4-6 Hight Sliced veal 9-13 Hight
Meat soup 27-30 Hight Chicken (depending on weight) 8-10 Hight
Onion soup 4-5 Hight Tongue 9-10 Hight
Rice soup 5-7 Hight Rabbit 10-12 Hight
Pasta soup 3-5 Low Quail 12 Hight
LEGUMES VEGETABLES
Peas (soaked) 9-13 Low Cabbage 6-8 Low
Lentils (soaked) 6-8 Hight Red cabbage 6-8 Hight
Haricot beans (soaked) 8-10 Hight Green beans 5-7 Hight
Chick peas (soaked) 9-12 Hight Leek 3-5 Hight
Rice 6-8 Hight Spinach 4 Hight
FISH DESSERTS
Boiled hake 2-4 Low Crème caramel 4-5 Low
Steamed hake 2-4 Hight Compote 7-8 Low
Trout 3-5 Hight Rice pudding 6 Low
ENGLISH