OPERATING INSTRUCTIONS
TTemperature in food S Start
E End Z Time
ZG Total cooking time ZS Rise time
ZH Holding time ZF
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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