Problems | Recommendations |
If the food is not | The cooking time. |
cooked or is burned, | The power of the heat source. |
check: | The correct position of the operating valve. |
| The quantity of liquid. |
If food is burned onto | Leave the interior of the pot to soak for some time |
the pressure cooker: | before washing it. |
| Never use bleach or products containing chlorine. |
|
|
Meat and Fish
| FRESH |
| Valve position |
|
|
Beef (1 kg topside) | 32 min (medium)** |
|
|
Chicken (1.2 kg whole) | 22 min |
|
|
Lamb (1.3 kg leg) | 40 min (medium)** |
|
|
Monkfish (0.6 kg fillets) (special case food) | 4 min |
|
|
Pork (1 kg roast) | 28 min |
|
|
Salmon (4 steaks 0.6 kg) (special case food) | 6 min |
|
|
Tuna (4 x 0.6 kg steaks) (special case food) | 7 min |
|
|
**Cook for an additional 5 minutes for well done meat.
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