Bedienungsanleitung BRK Cookvision Alpha (Seite 10 von 11) (Englisch)

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Cooking times Cooking times

Meat

Cooking time

Fast cooking

Knuckle of pork 30-40 min. 2

Goulash 15-20 min. 2

Minced meat 5-10 min. 2

Chicken 20-25 min. 2

Veal 6 min. 2

Veal roas 15-20 min. 2

Veal fricassée 5 min. 2

Turkey leg 25-35 min. 2

Haunch of venison, braised 25-30 min. 2

Beef roast 40-50 min. 2

Rib of pork 10-12 min. 2

Roulade 15-20 min. 2

Sauerbraten (pot roast) 30-35 min. 2

Pork roast 25-30 min. 2

Seared in the pot without lid. The necessary liquid is added. Cut up

pieces too large, sear individually and lay on top of one another to

ﬁnish cooking.

Fish

Cooking time

Gentle cooking

Steamed ﬁsh with potatoes 6-8 min. 1

Fish in white wine sauce with potatoes 6-8 min. 1

Haddock 4-6 min. 1

Fish (fresh)

Cook with liquid appropriate to the quantity. As ﬁsh stock is very

sticky, the lid should be removed immediately the pressure indicator

has completely disappeared.

Deep-frozen food

The usually extended defrosting and thawing times are reduced to

minutes, but are still dependent on type and size of the foods to

be defrosted. Defrosting in the pressure cooker preserves vitamins,

minerals and the ﬂavouring of your food.

Differences in cooking times arise due to quality and amount and size

of the food being cooked, so the times given here must be understood

as very rough approximations.

After a while, you will have enough experience yourself to know how

long your meals will require to cook.

Deep-frozen foods do not have to be defrosted beforehand; it is

enough to extend the cooking times slightly.

Soups and stews with fried meat

When cooking times of the ingredients are not much different from

one another, e.g. meat and vegetables, the meat is seared, then the

vegetables added with the gravy.

When cooking times vary considerably, the cooking process for the

meat is normally interrupted and the vegetables added for the last

few minutes‘ cooking. In this way, meat and vegetables will both be

ready at the same time.

For soups and stews, it should be noted that foaming foods are started

off in an open pot and before the pot is closed, the foam should be

skimmed off.

Vegetables

The smaller you cut vegetables, the shorter their cooking times will be.

If you like you food ‚crunchy‘, cooking time is shorter. The more you

cook, the longer the cooking time.

Suggestion: better cook too short – cooking on is always possible.

Soups Cooking time Fast cooking

Bean soup 20 min. 2

Pea soup (not soaked) 20–25 min. 2

Vegetable soup 4–8 min. 2

Semolina soup 3–5 min. 2

Goulash soup 10–15 min. 2

Potato soup 5–6 min. 2

Bone soup 20–25 min. 2

Minestrone 8–10 min. 2

Rice soup 6–8 min. 2

Beef broth 35–40 min. 2

Chicken soup 25–35 min. 2

Tomato soup with rice 6–8 min. 2

Stews Cooking time Fast cooking

Cabbage stew 15 min. 2

Lentils (soaked) 13–15 min. 2

Pichelsteiner 20 min. 2

Serbian beef 8–10 min. 2

Vegetables Cooking time Gentle cooking

Cauliﬂower 3–7 min 1

Green peas 3–5 min. 1

Cabbage 5–15 min. 1

Carrots 3–7 min. 1

Peppers, stuffed 6–8 min. 1

Mushrooms 6–8 min. 1

Beetroot 15–25 min. 1

Spinach 3–4 min. 1

Fast cooking

Beans 6–10 min. 2

Potatoes 6–8 min. 2

Celeriac 12–15 min. 2

Boiled jacket potatoes 6–12 min. 2

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