Operation Manual

Beef goulash:

Pressure cooking time approx.. 35 min.

Brown finely-chopped beef in the fat with onions in an open pot without the lid on

using the Brown setting and Start/Stop. Infuse with stock and add seasoning. Close lid

and valve. Press Meat button and Start/Stop. Season again at end of cooking time.

The cooking condition depends on the quality of the food. As described in

the short instructions, the programmed values can be variably adjusted in

accordance with your own experience and taste.

Roast pork:

Pressure cooking time approx.. 35 min.

Brown a piece of pork belly (approx.. 700 gr.) in an open pot using the Brown setting

and Start/Stop until crisp. Add finely chopped vegetables and seasoning and infuse

with a little stock. Place the pork in the perforated insert and put this onto the insert

carrier in the pot. Close lid and valve. Press Meat button and Start/Stop. Season the

gravy to taste at the end of the cooking time.

Smoked pork loin:

Pressure cooking time approx.. 25 min.

Place sauerkraut in the pot and infuse with ½ litre of water. Add onions, apple and

seasoning. Place the smoked pork on to the sauerkraut. Close lid and valve. Press

Meat button and Start/Stop.

Pichelsteiner (Bavarian Stew):

Pressure cooking time approx.. 10 min.

Cut beef and pork into cubes and brown in fat in an open pot without the lid using

the Brown setting and Start/Stop. Infuse with stock, add finely-chopped vegetables

(white cabbage, carrots, leek etc.) and seasoning. Close lid and valve. Press Vegetab-

les button and Start/Stop.

Fish, steamed:

Pressure cooking time approx. 10 min.

Add ¼ litre of stock to the pot and place the insert carrier and the perforated insert

into the pot. Put the fish (e.g. red perch) into the insert, cover with herbs and season.

Close lid and valve. Press the Fish and Start/Stop buttons.

Fish in sauce:

Pressure cooking time approx. 5 min.

Lightly cook onions and bacon in fat using the Brown setting and Start/Stop and

thicken with a little flour. Add herbs/spices and chunks of fish and quench with a little

stock. Close lid and valve. Press the Fish button and Start/Stop.