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Idiomas disponibles
Idiomas disponibles
P20816_GA_Duromatic_001_026:RZ GA Duromatic d 01-2007
Food
Swedes, quartered
Swedes, sliced
Beetroot
Brussels sprouts
Red cabbage
Sauerkraut, raw
Black salsify
Celeriac halved/sliced
Asparagus
Tomatoes for sauces (sugo)
Savoy (cabbage), halved
Potatoes (with trivet)
(cooking time for new potatoes is reduced by up to one third)
Potatoes in jackets
Boiled potatoes (quartered)
Sliced potatoes
Cereals
(Only add cereals to boiling liquid. Stir well before securing the lid! e.g., 1 cup rice =11/2 cups liquid) Stir
well before closing the pressure cooker! Quantities e.g. 1:11/2 = 1 cup rice, 11/2 cups water)
Rice (parboiled)
Rice (risotto)
Rice pudding
Brown rice, soaked
Brown rice, unsoaked
Brown rice, parboiled
Wild rice, soaked (unsalted water)
Wild rice, unsoaked
Semolina
Corn meal, fine (polenta)
Corn meal, coarse
Dried legumes (pulses)
(Soaked overnight. The cooking time increases by approx. one third if unsoaked. Salt legumes only after
cooking to avoid increasing the cooking time!)
Borlotti beans, soybeans, haricot beans
Chick peas, kidney beans, yellow peas
Flageolet beans, black (Brazilian)
beans, Spanish beans
Lentils, green or brown, (unsoaked)
Cooking time
Cooking level
(min.)
12
2
5
2
25
2
4
2
10
2
30
2
12
2
6/2
2
5-10
2
6
2
8
2
7-10
2
4
2
2
2
6
1
5
1
10
1
12
1
18
1
6
1
15
1
25
1
4
1
5
1
12
1
8
1
10
1
12
1
7
1
28.10.2010
11:27 Uhr
Liquid added
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)*
up to trivet (at least 100 ml)
up to trivet (at least 100 ml)
* * The pan should be cooled
under cold running water
without fail
up to trivet
(without trivet, 100 ml liquid)
ditto
ditto
1:1 1 /2
1:2
1:3
1:2
1:1 1 /2 - 1 3 /4
1:3
1:1 1 /2
1:3
1:3
1:3
1:3
Cover food well with water
Cover food well with water
Cover food well with water
3x more water than food
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