Pressure cooker Element

INDICATIVE TIMES OF COOKING IN PRESSURE COOKER ELEMENT The indicated times of cooking are measured from the moment when steam begins to escape from the operating valve. When this occurs, set the heat source to low. All the times specified below are indicative and depend on the ingredients, their size and quantity, quality, initial temperature, type of heat source, etc. Deviations from the indicated times might occur; you will determine accurate times based on your experience.

MEAT

time in minutes

Beef

40–50 40–50 30–50 30–45 30–40 25–40

Lamb and mutton Venison/game

Pork Veal

Poultry

FISH, FRUIT AND VEGETABLES Fish

5–10

Fruit

2–5

Vegetables Legumes (peas, beans, lentils – previously soaked)

15–25 8–15 5–10

Brassica vegetables (cauliflower, broccoli, kohlrabi, kale, cabbage, etc.)

Root vegetables (carrots, celery, potatoes, etc.)

Bulb vegetables (onion, garlic, etc.) Fruiting vegetables (bell peppers etc.)

4–8 3–4 2–3

Leaf vegetables (spinach etc.)

SOUP Meat broth

30–40 5–10

Vegetable soup, mushroom soup

8