Approximate Cooking Times - Lacor EASY Instrucciones De Uso Y Mantenimiento

Different cooking times will also depend on quality and size of the food to be cooked. For this
reason, the times given below can only be treated as aproximate.
After a time, you will accumulate enough experience yourself to know exactly how long you
must cook your food.
It is not necessary to defrost deep-frozen foods in advance; it is sufficient to lengthen the
cooking times slightly.
SOUPS
Bean soup
Pea soup (not soaked)
Vegetable soup
Semolina soup
Goulsh soup
Potato soup
Bone marrow soup
Minestrone
Rice soup
Beef soup
Tomato soup with rice
STEWS
Cabbage stew
Lentil (soaked)
Bavarian Pichelsteiner
Serbia beef stew
Soups and stews with braised meat:
Where cooking times of the different ingredients do not vary too
much (e.g. for mest and vegetables), the meat is browned and then
the vegetables are added with the water. When ciiking times vary
widely. Interrupt the meat cooking and add the vegetables and water
for the last few minutes. In this way, the meat and the vegetables will
finish cooking at about the same time.
For soups and stews you should note:
That foods which tend to foam up must be brought to the boil in an
uncovered pressure cooker, and should be skimmed off before you
close the cooker. When cooking is finished, please let the steam
escape slowly, or leave the pressure cooker to cool down.
VEGETABLES
Cauliflower
Peas, green
Carrots
Stuffed capsium
Mushrooms
Beetroot
Cabbage types
Spinach
Beans
Potatoes
Potatoes (unpeeled)
Celeriac
Vegetables:
The finer vegetables are cut up, the shorter is theis cooking time.
On the other hand, if you prefer them "crunchy", their cooking time is
shorter. The more you cook, the longer the cooking time.
Suggestion: is is better to undercook-extra cooking is always
possible.

APPROXIMATE COOKING TIMES

COOKING TIME
20 min.
20~25 min.
4~8 min.
3~5 min.
10~15 min.
5~6 min.
20~25 min.
8~10 min.
35~40 min.
25~35 min.
6~8 min.
COOKING TIME
15 min.
13~15 min.
120 min.
8~10 min.
COOKING TIME
3~7 min.
3~5 min.
3~7 min.
6~8 min.
6~8 min.
15~25 min.
5~15 min.
3~4 min.
6~10 min.
6~8 min.
6~12 min.
12~15 min.
MEAT
Knuckle of pork
Goulash
Minced meat
Chicken
Veal, sliced
Veal, roast
Veal, fricasse
Turkey leg
Beef roast
Rib of pork
Meat roulade
Braised marinated beef
Roast pork
Knuckle of pork
Braised venison
Meat:
The meat is brought to the boil in the uncovered pressure
cooker. It is then topped up as necessary. Pieces which
are too large should be cut up and browned individually,
then laid over one another to comlete cooking.
FISH
Steamed fish mith potatoes
Fish in white wine sauce with potatoes
Cod
Fish (fresh):
Cook with adequate liquid, according to amount. Since
fish stock is extremely sticky, the lid should be removed
as soon as the pressure indicator has completely dissa-
peared.
Froozen food:
The otherwise long times neede for defrosting shrink to
minutes, but still depends on type and amount of the food
to be defrosted.
Defrosting in the pressure cooker preserves the vitamins,
minerals ans flavours your food.
Cooking instructions
COOKING TIME
30~40 min.
15~20 min.
5~10 min.
20~25 min.
6 min.
15~20 min.
5 min.
25~35 min.
40~50 min.
10~12 min.
15~20 min.
30~35 min.
25~30 min.
25~30 min.
25~30 min.
COOKING TIME
6~8 min.
6~8 min.
4~6 min.
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