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Fabricar: Electrolux Tamaño del archivo: 808.74 kb Nombre del archivo: Idioma del manual:

• Wait until steam escapes from the safety valve. Close lidregulation and safety valve (position B). • Set cooking time to 8 min. • In the case of sensitive vegetables, continue cooking without pressure. • After the signal has been obtained, wait until no more pressure is in the vessel or open steam release valve (V). • Open lid. 7.4.4 Vegetables Cooking times for cooking under pressure in the containersafter closing the valve Fresh artichokes 20 -30 min Beans 8 - 12 min Peas 5 - 8 min Carrots, depending on size when cut 10 - 15 min Cabbage or Savoy cabbage, cut 15 - 25 min Kohlrabi, cut 15 -20 min Celery, cut 10 -15 min Fennel 15 - 20 min Chicory 8 - 12 min Jacket potatoes, depending on size 18 -25 min Boiled potatoes, cut 10 -15 min Red beets, depending on size 70 -90 min Cauliflower, Brussel sprouts, broccoli 4 -6 min Frozen vegetables, steam very carefully 5 -10 min 7.4.5 Poaching terrines • Fill water up to the bottom plate and bring to the boil. • Place terrines on top, close lid and lock. The valve remainsslightly open in position A. T • urn the temperature to 185°F (85°C) and allow to cook. • According to size, try after 40 minutes, to see if it is done. Puddings can be poached in the same way. 7.4.6 Steamed red cabbage Marinade the chopped red cabbage on the previous eveningwith red wine, chopped apples, onions and vinegar. Place the marinaded red cabbage in the pressure braising panand allow to cook. Add the marinade. If necessary add a littlebroth, allow everything to boil and stir thoroughly with a spatula. • Close the lid and close the lid valve. • Set temperature regulator to 230°F (110°C). • After 10 minutes, set temperature regulator to 212°F (100°C) • Cooking time 40 - 60 minutes. 7.4.7 Mixed vegetables 20 kg of carrots, leeks, Chinese cabbage, celery • Preheat the pan to 302°F (150°C). Set time switch to 30min. • Fill water up to below the bottom plate. • Place vegetables in perforated GN containers. Lightly salt. • Close lid. Leave safety valve open (position A). 62.9696.01 Page 11 OPERATING INSTRUCTIONS Very important: The cooking area must be thoroughly vented, otherwise poorresults will be obtained (irregular cooking result). • Wait until steam escapes from the lid regulation and safetyvalve. Close lid egulation and safety valve (position B). • Set cooking time to 4 min. (There is no need to set the temperature. Pressure is automatically regulated). • After the signal has been obtained, wait until no more pressure is in the vessel or open the steam release valve (V). • Open lid. 7.4.8 Rice 20 kg 330 portions of 60 g each 500 portions of 40 g each • Preheat pan to 302°F (150°C). Set time switch to 30 min. • Introduce water until level with bottom grid. Then fill in aratio of 1:2 with water and add salt. • Introduce rice in perforated GN container. • Bring water to the boil with the lid open. • Stir the rice. • Close lid. Leave safety valve open (position A). • Thoroughly vent pan until steam escapes from the safetyvalve. • Cl...

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