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BRK Cookvision Alpha Manual

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Cooking times Cooking times
Meat
Cooking time
Fast cooking
Knuckle of pork 30-40 min. 2
Goulash 15-20 min. 2
Minced meat 5-10 min. 2
Chicken 20-25 min. 2
Veal 6 min. 2
Veal roas 15-20 min. 2
Veal fricassée 5 min. 2
Turkey leg 25-35 min. 2
Haunch of venison, braised 25-30 min. 2
Beef roast 40-50 min. 2
Rib of pork 10-12 min. 2
Roulade 15-20 min. 2
Sauerbraten (pot roast) 30-35 min. 2
Pork roast 25-30 min. 2
Seared in the pot without lid. The necessary liquid is added. Cut up
pieces too large, sear individually and lay on top of one another to
finish cooking.
Fish
Cooking time
Gentle cooking
Steamed fish with potatoes 6-8 min. 1
Fish in white wine sauce with potatoes 6-8 min. 1
Haddock 4-6 min. 1
Fish (fresh)
Cook with liquid appropriate to the quantity. As fish stock is very
sticky, the lid should be removed immediately the pressure indicator
has completely disappeared.
Deep-frozen food
The usually extended defrosting and thawing times are reduced to
minutes, but are still dependent on type and size of the foods to
be defrosted. Defrosting in the pressure cooker preserves vitamins,
minerals and the flavouring of your food.
Differences in cooking times arise due to quality and amount and size
of the food being cooked, so the times given here must be understood
as very rough approximations.
After a while, you will have enough experience yourself to know how
long your meals will require to cook.
Deep-frozen foods do not have to be defrosted beforehand; it is
enough to extend the cooking times slightly.
Soups and stews with fried meat
When cooking times of the ingredients are not much different from
one another, e.g. meat and vegetables, the meat is seared, then the
vegetables added with the gravy.
When cooking times vary considerably, the cooking process for the
meat is normally interrupted and the vegetables added for the last
few minutes‘ cooking. In this way, meat and vegetables will both be
ready at the same time.
For soups and stews, it should be noted that foaming foods are started
off in an open pot and before the pot is closed, the foam should be
skimmed off.
Vegetables
The smaller you cut vegetables, the shorter their cooking times will be.
If you like you food ‚crunchy‘, cooking time is shorter. The more you
cook, the longer the cooking time.
Suggestion: better cook too short – cooking on is always possible.
Soups Cooking time Fast cooking
Bean soup 20 min. 2
Pea soup (not soaked) 20–25 min. 2
Vegetable soup 4–8 min. 2
Semolina soup 3–5 min. 2
Goulash soup 10–15 min. 2
Potato soup 5–6 min. 2
Bone soup 20–25 min. 2
Minestrone 8–10 min. 2
Rice soup 6–8 min. 2
Beef broth 35–40 min. 2
Chicken soup 25–35 min. 2
Tomato soup with rice 6–8 min. 2
Stews Cooking time Fast cooking
Cabbage stew 15 min. 2
Lentils (soaked) 13–15 min. 2
Pichelsteiner 20 min. 2
Serbian beef 8–10 min. 2
Vegetables Cooking time Gentle cooking
Cauliflower 3–7 min 1
Green peas 3–5 min. 1
Cabbage 5–15 min. 1
Carrots 3–7 min. 1
Peppers, stuffed 6–8 min. 1
Mushrooms 6–8 min. 1
Beetroot 15–25 min. 1
Spinach 3–4 min. 1
Fast cooking
Beans 6–10 min. 2
Potatoes 6–8 min. 2
Celeriac 12–15 min. 2
Boiled jacket potatoes 6–12 min. 2
18 19
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BRK Cookvision Alpha User Manual - English - 2 pages

BRK Cookvision Alpha User Manual - German - 20 pages

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