20
brown. Pour in chicken stock and sea-
son, adding chopped bacon and juice
of lemon. Close cooker and cook for 12-
15 minutes. Serve topped with parsley
and pieces of fried bread.
CHICKEN CASSEROLE
3-4 minutes.
INGREDIENTS:
1 small chicken chopped into small
pieces or 4-6 chicken breasts-cooking oil,
garlic, selection of fresh or frozen vegeta-
bles with similar cooking times (peas,
green beans, carrots, small
pieces of caulifower, potato, turnip, etc.),
1 onion, salt, pepper, 1 1/2-2 cups water
Heat a little cooking oil in cooker and
brown sliced onions and crushed garlic.
Add chicken pieces and brown. Stir in
all vegetables. Pour in water, season to
taste, close cooker and cook for 3-4
minutes.
MEAT
GENERAL INDICATIONS
Of all the foods which can be cooked in
a pressure cooker it is certainly with
meat that the greatest advantages are
obtained. Cooking times are reduced to
1/2 or even 1/3 of times required with
conventional cooking methods.
Important savings of energy are
therefore made. Additionally the
pressure cooker enables you to cook
cheaper cuts of meat, normally
considered to be less tender, with
excellent results. Also the small loss of
liquid during pressure cooking means
that the vitamin and mineral salt content
of your food is protected. The results are
delicious meat dishes with high
nutritional values, cooked in a fraction of
the time you used to need.
• Brown meats well before pressure
cooking as some color will be lost as
a result of contact with steam.
• Cooking times will depend on the
thickness and quality of meat used.
• Pieces of meat should not be larger
than approx. 2 lbs and it is better to
cook smaller pieces.
• Frozen meats should be thawed
prior to cooking or cooking times
slightly extended.
• Thicken sauces after pressure
cooking not before. This is to avoid
sticking during cooling and to ensure
the correct production of steam.
• Cool cooker quickly after cooking.
• Vegetables can be cooked with meat
if cooking times are similar.
Otherwise stop cooking meat shortly
before end of suggested cooking
time. Cool cooker quickly. Add
vegetables and complete cooking.
MEAT LOAF
12-15 minutes.
INGREDIENTS:
1/2 lbs minced steak, 1/2 lb minced pork,
1 onion, 1 carrot, 1 celery, 2 eggs, 1/2
cup Corn Flakes, dash of Worcestershire
sauce, salt, pepper, 1 cup water, cooking
oil.
Mix minced steak and pork thoroughly
and season. Chop onion, celery and
carrot into very small pieces (minced)
and ligtly beat eggs. Add vegetables,
eggs, corn flakes and Worcestershire
sauce to the minced steak and pork and
mix well. Form 2 meat loaves from the
mixture and wrap in greaseproof paper
or tin foil. Chill in refrigerator overnight.
Heat oil in cooker and brown meat loa-
ves on all sides. Remove loaves. Pour
water into cooker. Place loaves in coo-
ker. Close cooker and cook for 12-15
minutes.
BRAISED STEAK
35-40 minutes.
INGREDIENTS:
Joint of meat (approx. 2 lbs), 6-8 carrots,
1 large tin peeled tomatoes, garlic, 1
large onion, 1 green pepper, dash of
