ELO ASC18-2.7 Notice D'utilisation page 17

High
Vegetables
pressure
Beans •
Cauliflower •
Unpeeled potatoes •
Peeled potatoes •
Cabbage
Kohlrabi
Peppers
Red cabbage •
Pickled cabbage •
Celeriac •
Asparagus
Spinach
High
Meat
pressure
Beef olives •
Diced meat •
Goulash •
Meat loaf •
Mince •
Veal joint •
Leg of veal •
Veal cutlet •
Low approx. cooking Added
pressure time in minutes water
8 – 11 200 ml
3 – 5 200 ml
10-12 200-150 ml
7 200 ml
• 8 – 10 100 ml
• 4 – 5 150 ml
• 3 – 4 100 ml
8 – 10 100 ml
10 – 15 200-300 ml
10 – 12 200 ml
• 5 – 10 500 ml
• 3 100 ml
approx. cooking Added
time in minutes water
10 – 12 100 ml
5 – 8 100 ml
15 – 25 100 ml
10 – 15 150 ml
6 – 10 100 ml
25 – 30 150 ml
28 – 32 150 ml
8 – 10 100 ml
32
High
Meat
pressure
Veal stew •
Tongue of veal •
Lamb joint •
Stewing beef •
Beef joint •
Beef cutlet •
Tongue of beef •
Rolled ham •
Pork (salted) •
Pork (cured) •
Pork joint •
Pork cutlet •
Leg of pork •
Chicken •
Hare •
Venison medallions •
Partridge •
Jugged venison /
•
hare / boar
Haunch of venison •
Venison cutlet •
approx. cooking Added
time in minutes water
15 – 23 100-200 ml
15 – 10
Cover with water
25 – 30 100-150 ml
35 – 45
to taste
35 – 45 200 ml
10 – 15 100 ml
45 – 55
Cover with water
15 – 20
Cover with water
14 – 16
Cover with water
17 – 19
Cover with water
20 – 30 100-150 ml
10 – 12
Cover with water
30 200 ml
20 – 30
Cover with water
15 – 20 100-150 ml
5 – 10 100 ml
12 – 20 100 ml
15 – 18 150-200 ml
30 150-200 ml
5 – 10 100 ml
33
UK