Electrolux 9CHG583309 Some cooking instructions Meat, Cooking ham, Vegetables, Poaching terrines

OPERATING INSTRUCTIONS

TTemperature in food S Start

E End Z Time

ZG Total cooking time ZS Rise time

ZH Holding time ZF Fall-off time

Fig. 10 Cooking times

7.4Some cooking instructions

7.4.1Meat

In all methods for preparing meat together with a sauce, for example pot roasts, goulash, stews, various jugged meats, braised beef, etc., the meat must first be individually browned, i.e. roasted without pressure. The meat is then cooked with the sauce in the same appliance under pressure.

Guide times for cooking under pressure after closing the valve.

Beef	15 - 20 min
Pork	10 - 15 min
Stewed beef dumplings	25 - 35 min
Beef goulash	30 - 40 min
Beef stew, depending on size of pieces	50 - 70 min
Salted or smoked beef tongue	60 - 90 min
Smoked pork, depending on size of pieces	30 - 40 min
Boiling beef, depending on size of pieces	60 - 90 min
Boiled chicken, depending on size of pieces	40 - 50 min
Jugged venison	40 - 50 min
Jugged venison or jugged pork	50 - 60 min

About 15 minutes before the end of the cooking time, switch off the heating and allow the meat to stand (cooking times must be observed).

7.4.2Cooking ham

Bring the water to the boil, place ham in to water and close the lid. Turn temperature controller to 167°F (75°C) and allow to cook overnight.

7.4.3Hungarian goulash with boiled potatoes and vege- tables

20 kg	beef
500 g	lard
10 kg	onions
200 g	paprika, salt, pepper
900 g	tomato puree
4 l	red wine
5 l	water
8 kg	potatoes

DPreheat the pan without bottom grid to 482°F (250°C).

DHeat fat.

DThoroughly brown the meat.

DAdd onions and boil down.

DAdd paprika, salt, pepper and tomato puree.

DAdd 4 l of red wine and 5 l of water.

DClose the lid. Leave lid regulation and safety valve open (position A).

DWait until steam escapes from lid egulation and safety valve. Close the valve (position B).

DSet cooking time at 25 min.

DAfter the signal has been given, open steam release valve

(V).

DOpen lid and season goulash again quickly.

DPlace potatoes/vegetables in perforated GN containers in the retaining grid of the pan. (Note size of potato/vegetable pieces.)

DClose lid. Open lid regulation and safety valve (position A).

DWait until steam escapes from the safety valve. Close lid regulation and safety valve (position B).

DSet cooking time to 8 min.

DIn the case of sensitive vegetables, continue cooking with- out pressure.

DAfter the signal has been obtained, wait until no more pres- sure is in the vessel or open steam release valve (V).

DOpen lid.

7.4.4Vegetables

Cooking times for cooking under pressure in the containers after closing the valve

Fresh artichokes	20	-	30 min
Beans	8	- 12 min
Peas	5	-	8 min
Carrots, depending on size when cut	10	-	15 min
Cabbage or Savoy cabbage, cut	15	- 25 min
Kohlrabi, cut	15	-	20 min
Celery, cut	10	-	15 min
Fennel	15	- 20 min
Chicory	8	-	12 min
Jacket potatoes, depending on size	18	-	25 min
Boiled potatoes, cut	10	-	15 min
Red beets, depending on size	70	-	90 min
Cauliflower, Brussel sprouts, broccoli	4	-	6 min
Frozen vegetables, steam very carefully	5	-	10 min

7.4.5Poaching terrines

DFill water up to the bottom plate and bring to the boil.

DPlace terrines on top, close lid and lock. The valve remains slightly open in position A. T

Durn the temperature to 185°F (85°C) and allow to cook.

DAccording to size, try after 40 minutes, to see if it is done. Puddings can be poached in the same way.

7.4.6Steamed red cabbage

Marinade the chopped red cabbage on the previous evening with red wine, chopped apples, onions and vinegar.

Place the marinaded red cabbage in the pressure braising pan and allow to cook. Add the marinade. If necessary add a little broth, allow everything to boil and stir thoroughly with a spat- ula.

DClose the lid and close the lid valve.

DSet temperature regulator to 230°F (110°C).

DAfter 10 minutes, set temperature regulator to 212°F (100°C)

DCooking time 40 - 60 minutes.

7.4.7Mixed vegetables

20 kg of carrots, leeks, Chinese cabbage, celery

DPreheat the pan to 302°F (150°C). Set time switch to 30 min.

DFill water up to below the bottom plate.

DPlace vegetables in perforated GN containers. Lightly salt.

DClose lid. Leave safety valve open (position A).

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