Operation Manual

6) ORIENTATIVE COOKING TIMES
– The coocking system of this pressure cooker reduces energy consumption to a minimum and
requires less water than other cooking systems, including the traditional or conventional
– Times given must be counted from the time the “Counterweight” starts to release steam.
Cooking times are meant only as a guideline and they can vary according to personal taste, size
and temperature of the heat source, size of the pieces that are put into the pressure cooker, and
the cut and grade of meat.
6
SOUPS minutes
Garlic 4
Rice 6
Onion 4
Chicken 6
Noodles with ham 5
Pasta 5
Fish 5
Vegetables (Juliana) 5
SAUCES
Tomato 6
Biscay 12
Spanish 8
Huntress 4
Bordeaux 4
PASTAS
Macaroni 6
Spaghetti 5
Rice with chicken 7
White rice 7
PATATOES
Steam cooked 6
Rioja style 6
With cod 7
Leek and potato 5
VEGETABLES minutes
Broccoli 1
Artichokes 6
Runner beans 6
Cabbage 5
Brussel sprouts 4
Cauliflower 5
Asparragus 7
Carrots 6
Leeks 4
Spinach 4
Broad beans 4
PULSE VEGETABLES
Chick peas 20
Red beans 15
White beans 15
Lentils 12
FISH
Squid 6
Hake 4
Marmitako 10
Steamed mussels 2
Trout 4
Octopus 12
MEAT
minutes
Stews 15
Veal ragout 20
Sirloin beef steak 16
Roasted meat round 22
Shepherdess lamb 12
Chicken in tomato
and pepper sauce 13
Chicken in Sherry 9
Chicken fricassee 15
Rabbit Lyonnaisse 12
Meat balls 12
Tripe 30
Pig’s trotters 30
Kidneys in sherry 6
Snails 16
Quails in sauce 10
DESSERTS
Stewed apples 7
Apples in cider 3
Compôte 7
Plums in wine 2
Pears cooked in wine 7
Jam 8
Crème caramel 5
Banana cake 2